Healthy Food Recipes

This floor plan sample shows japanese restaurant equipment and furniture layout.
"Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The traditional cuisine of Japan (washoku) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga." [Japanese cuisine. Wikipedia]
The equipment and furniture layout example "Japanese Restaurant Floor Plan" was created using the ConceptDraw PRO software extended with the Cafe and Restaurant solution from the Building Plans area of ConceptDraw Solution Park.

The Restaurant plan example shows furniture layout in the restaurant.
"Restaurants may be classified or distinguished in many different ways. The primary factors are usually the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian, Chinese, Indian, French, Thai) and/ or the style of offering (e.g. tapas bar, a sushi train, a tastet restaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on factors including speed (see fast food), formality, location, cost, service, or novelty themes (such as automated restaurants).
Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After eating, the customers then pay the bill." [Restaurant. Wikipedia]
The Restaurant plan example was created using ConceptDraw PRO diagramming and vector drawing software extended with the Cafe and Restaurant solution from Building Plans area of ConceptDraw Solution Park.

This pie chart sample shows the percentage of saturated fats in the U.S. population diet. It was designed on the base of figure 2-12. "Food Category Sources of Saturated Fats in the U.S. Population Ages 2 Years and Older" on the webpage "A Closer Look at Current Intakes and Recommended Shifts" from the website of the U.S. Office of Disease Prevention and Health Promotion (ODPHP).
"The mixed dishes food category is the major source of saturated fats in the United States (Figure 2-12), with 35 percent of all saturated fats coming from mixed dishes, especially those dishes containing cheese, meat, or both. These include burgers, sandwiches, and tacos; pizza; rice, pasta, and grain dishes; and meat, poultry, and seafood dishes. The other food categories that provide the most saturated fats in current diets are snacks and sweets, protein foods, and dairy products." [health.gov/ dietaryguidelines/ 2015/ guidelines/ chapter-2/ a-closer-look-at-current-intakes-and-recommended-shifts/ ]
The pie chart example "Saturated fats in the U.S. population diet" was created using the ConceptDraw PRO diagramming and vector drawing software extended with the Pie Charts solutiton of the Graphs and Charts area in ConceptDraw Solution Park.