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Nutrition on menus: operators answer health demands in foodservice.(STATE OF THE INDUSTRY: Foodservice)
- Article from:
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Stagnito's New Products Magazine
- Article date:
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September 1, 2007
- Author:
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Copyright informationCOPYRIGHT 2007 Ascend Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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No-fat, low-carb, the "diet plate." These diet trends once influenced "healthier" options on a menu, and consumers ate up these food fads. But like all fads, they too faded. Now, the "nos" and "lows" are being overshadowed by wellness, balanced eating and inherently good-for-you foods. Omega-3 fatty acids, antioxidants and portion control are three ways restaurants are helping consumers eat healthier.
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