Nutrition

Clarian Bariatrics held a support group meeting for gastric band patients was on Wednesday, February 18. This month's topic was recipe modification.

The goal of recipe modifications are to reduce calories, fat content, added sugar content and sodium content while maintaining flavor, texture, and appearance.

Making small changes such as reducing, removing or using a substitute ingredient or changing the cooking methods will result big changes. Most changes focus on reduction fat or oil, sugar, and salt but may not reduced calories. Here are a few examples:

A. Fat and oils in recipes provide leavening ability, texture, structure, color, and flavor. A few fat substitutions are:

One Whole Egg = Two egg whites or 1/4 cup egg substitute (such as Egg Beaters)
Light Cream = Combine equal parts 1% milk and evaporated skim milk
Whipped Cream = evaporated skim milk (note: the milk and the beaters must be very cold, but not frozen, before whipping).
1 cup Oil = 1 cup Pureed Prunes or Applesauce

Look for a few more tips early next week!