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Eat healthy, eat local: Winona Health, Live Well Winona team up with restaurants on menu options

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Two Winona organizations are collaborating with area restaurants to make it easier for local diners to find healthful options while eating out.

Winona Health and Live Well Winona on Friday introduced the Live Well, Eat Well program, which works closely with restaurants to revise menu favorites. The foods will meet specific health criteria by cutting the amount of fat, sugar and calories — but not the appeal.

“Live Well, Eat Well partners are committed to sharing the ingredients and nutritional information, so diners can make an informed choice,” said Winona Health dietitian Anna Hudson. “That’s how we make the healthy choice the easy choice.”

The first restaurant to implement the program is Blooming Grounds, which plans to kick off its new menu items on Saturday, May 14 to coincide with Winona’s Play Streets and Touch a Truck event. All of the revised menu options will be $1 off that weekend.

“We decided to be a Live Well, Eat Well partner because this is another way we can give customers what they want,” said Amy Jo Marks, Blooming Grounds owner. “I think there is a shift with people wanting to know more about what they’re eating. We want to be transparent with nutrition information to help people make healthier choices.”

Live Well, Eat Well options focus on healthy ingredients, delicious food and satisfying portions. Menu items are reviewed by a Winona Health dietitian. The Live Well, Eat Well logo next to menu items ensures that the selection meets the following criteria:

  • 600 calories or fewer
  • 35 percent or fewer calories from fat (or fewer than 15 grams of fat)
  • 10 percent or fewer calories from saturated fat
  • 100 mg or less cholesterol
  • 800 mg or less of sodium
  • 3 g or more of fiber

Janneke Sobeck, Live Well Winona’s community wellness director, said she’s looking forward to helping other area restaurants become Live Well, Eat Well partners.

“Working with Winona Health’s nutrition experts, we make it as easy as possible to learn how to alter entrees to maintain the flavor while meeting the health criteria,” she said. “Or, we can also offer options for new entrees to give customers more choices.”

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