There are plenty of ways to pump up the nutritional content of a typical fast-food meal.

Hamburger outlets could simply replace their quarter-pound beef patties and french fries with slivers of fresh rainbow trout and a side of steamed cauliflower. Pizza chains could substitute soy cheese and ultra-lean ostrich-meat niblets for mozzarella and pepperoni. And KFC could lose its deep fryers and famous herb-and-spice coating and instead serve nothing but plain, boiled chicken breasts a la carte.

All would be terrific ideas if the objective were to send as many quick-serve regulars as possible fleeing in horror and disbelief. But more palatable and effective approaches require a bit more subtlety and a whole lot more creativity.

During the past couple of decades, as millions of Americans have come to know and care more about the provenance and content of their food, they have become increasingly astute at scrutinizing labels and asking questions about the role particular ingredients play in everything from breakfast cereals to sodas, and taco fillings to chicken nuggets. These days, the presence of hydrogenated oils, high fructose corn syrup, unfamiliar dyes or coloring agents, or preservatives with ominous, polysyllabic names is enough to earn a box of cookies a firm veto from wary parents. All the mystery has been stripped from mystery meat as labeling requirements have become more stringent, nutritionists have become more outspoken, and consumers have been confronted with a mounting body of evidence suggesting that the foods they eat can have a dramatic impact on their overall health and longevity.

But as one dietician I know likes to point out, we’ve been sneaking “bad stuff” into the American diet for years. What would be so wrong with reversing the trend and quietly adding healthful ingredients—primarily fruits and vegetables in various forms—to foods that otherwise are lacking in vitamins and minerals, fiber, or other dietary essentials?

It’s a concept known as stealth health, and it’s what would happen if a quick-serve began introducing, say, some dried mushrooms into its beef patties, some whole-grain flour to the batters with which it coats fried menu items, or even some finely ground vegetables to its chicken tenders. None of these additions would likely alienate loyal customers; indeed, it’s entirely possible that guests would respond positively to the more complex flavors. Mushrooms, for example, lend a touch of umami—often known as the fifth taste—to menu items they adorn. (In essence, umami is the sensation of fullness or richness in the mouth. Monosodium glutamate, or MSG, is the common added flavor enhancer that delivers umami, but foods such as mushrooms, walnuts, and parmesan cheese do the job naturally.)