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  1. Diet-to-Go: It's All About the Food


    Diet-to-Go: It's All About the Food

    By now you probably know the Diet-to-Go meals are extremely delicious, perfectly portioned and totally portable. You might also know Diet-to-Go offers five fulls weeks of menus and three different meal plans: low fat, low carb and vegetarian.

    But Diet-to-Go's Director of National Business, Michele Trankovich, thought you might like to know even more about this great product and the successful company that is celebrating its 20th year in business.

    Diet-to-Go Food Facts

    Traditional and Vegetarian Low-fat Meal Plans

    Meal plans are low in fat, calories, cholesterol, and sodium.

    The meal plans follow the guidelines of the American Heart Association, American Cancer Society, American Diabetes Association, and American Dietetic Association.

    These meals are nutritionally based on 50% carbs, 25% protein and 25% fat.

    These meals are available in two portion sizes of 1,200 and 1,600 calories per day.

    Our traditional menu contains poultry, seafood and vegetarian dishes. There's no red meat.

    Our vegetarian menu is "ovo-lacto" meaning it includes eggs and dairy.

    Our customers may request to add seafood or poultry.

    We recommended that customers add two glasses of skim milk per day (calories not included in daily food calories from DTG) or take a calcium supplement.

    Good ideas for snacks: fresh fruits and vegetables such as apples, grapes, strawberries, baby carrots and celery sticks.

     

    Low-Carb Meal Plan

    Our low-carb meal plan is an Atkins-type program meaning it contains an average of 30 net grams carbs per day.

    The low-carb plan is also low-calorie, averaging just 1,200 calories per day.

    This plan is higher in protein, fat, cholesterol and sodium.

    The meals contain red meat, pork, poultry and seafood.

    Good ideas for snacks: string cheese, sliced or cubed cheddar cheese, eggs in any form (hard boiled, deviled, scrambled), sugar-free Jell-o.

    Customers SHOULD NOT add fruit, juice, yogurt, bread, pasta or rice... or anything containing carbs or sugar.

     

    Meal Plan Facts

    We purchase our fruits and vegetables from local distributors.

    Most breads are whole wheat and most pasta is whole grain.

    We have removed most items containing hydrogenated oils and high fructose corn syrup. The few items that remain are in the process of being replaced.

    We do not have any added MSG. But if someone has an MSG food allergy, we are not able to guarantee there is no MSG present as our food suppliers could change ingredients without notifying us. Just like with other items it's important to find out if it's an actual allergy. If a customer is sensitive to MSG, or is simply trying to avoid it, this should not be a problem for them.

    We do not use any artificial sweeteners such as aspartame in our meals. We use all-natural sweeteners such as organic blue agave, honey, or juice instead.

    We use Neufchatel cheese instead of cream cheese. Neufchatel cheese is 33% lower in fat.

     

    Upcoming Changes

    We are constantly making changes to our menus to improve the quality and ingredients.

    We typically institute one major round of updates/changes to our menus per year, but will do so more often as necessary. The last major set of updates was made in March of 2010.

    We're currently working on updating the breakfasts. Greek yogurt (non-fat flavored) will be substituted for existing yogurt which will increase amount of protein and fiber.

    Customers who request "no juice" will receive a piece of whole fruit instead of the orange, apple and cranberry juices we regularly provide.

    Customers can request egg breakfasts as substitutions to existing breakfasts.

    We're evaluating additional protein sources such as hard-boiled eggs or string cheeses for the higher carb breakfasts.

    We're looking into adding additional egg breakfasts to the substitution menu to increase flexibility and variety.

    We're replacing most of our current pastas with whole grain pasta.


    Author: John McGran

    Diet-to-Go Dispatch
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