limited or preferably no alcohol intakeĪpply this guidance wherever food is prepared or consumed.healthy sources of protein (mostly plants such as legumes and nuts fish and seafood low-fat or nonfat dairy and, if you eat meat and poultry, ensuring it is lean and unprocessed).whole grains and products made up mostly of whole grains.a wide variety of fruits and vegetables.Eat an overall healthy dietary pattern that emphasizes:

Ideally, your activity should be spread throughout the week. If it’s hard to schedule regular exercise, look for ways to build short bursts of activity into your daily routine such as parking farther away and taking the stairs instead of the elevator. Regular physical activity can help you maintain your weight, keep off weight that you lose and reach physical and cardiovascular fitness. Aim for at least 150 minutes of moderate physical activity or 75 minutes of vigorous physical activity (or an equal combination of both) each week.Increase the amount and intensity of your physical activity to burn more calories.You may need fewer or more calories depending on several factors including age, gender, and level of physical activity. Nutrition and calorie information on food labels is typically based on a 2,000 calorie per day diet. Start by knowing how many calories you should be eating and drinking to maintain your weight.Use up at least as many calories as you take in. Make the simple steps below part of your life for long-term benefits to your health and your heart. It’s not as hard as you may think! Remember, it's the overall pattern of your choices that counts. National Hypertension Control InitiativeĪ healthy diet and lifestyle are the keys to preventing and managing cardiovascular disease.Pets and Your Health / Healthy Bond for Life.Diners can expect the same 5 star-quality experience in a relaxed, inviting atmosphere at every location. This is obvious from the moment anyone walks into one of our eateries – whether someone is a long-time fan of Middle Eastern food, or never tried Mediterranean food before. From the cumin lentil soup to the lamb kabob, excellence, flavor and generous portions are the common ingredients in every dish. Dishes are created with an eye on culinary trends.

From cage-free chicken, to domestic lamb, certified Angus beef to sustainably-sourced seafood and locally-sourced vegetables, it’s all delivered fresh daily to our commissary, and made to order in our restaurants. The quality of our food is a result of carefully curated fare. Customers can feel that it’s reciprocated, when speaking with any of the staff.

Emad and Nadiah have immense appreciation and love for the team. He’s open to feedback from team members and includes them in the decisions and direction of the company. Emad promotes a policy of transparency with them. The majority of its managers and executives were hosts, waiters or cooks. The Dishdash Restaurant family has also grown with the company since it opened its doors 18 years ago. Customers have options ranging from fine-dining, conveniently casual, to quick-serve, to-go menus. High standards have made it possible for the Dishdash Restaurant Group to expand to 7 locations in the Bay Area– including a bakery. Over the years, Dishdash has consistently provided exceptional Middle Eastern fare that’s made fresh daily along with great customer service. Due to an overwhelmingly enthusiastic response from customers, space and staff quickly became a challenge – and an opportunity for growth. He and his wife, Nadiah Mshasha, who also has a wealth of relevant experience, opened their first Dishdash in 2001 in Sunnyvale, California. After arriving in the bay area, he gained hands-on restaurant experience and a business degree. When owner, Emad Ibrahim a Palestinian who immigrated to this country in 1988 from Jerusalem, he brought with him an enterprising spirit and culinary-savvy – having learned from a family of great talent.

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