- Foodservice nutrition: Who's in charge? Dando, Pat // Stagnito's New Products;2007, p28
The article addresses the need for disclosure of nutritional information on restaurant food in the U.S. A survey conducted by Aramark found that almost half of adults believe restaurants should provide nutritional information on all of the menu items they serve. David Grotto, a spokesperson for...
- Foodservice Frontiers. Roberts Jr., William A. // Prepared Foods;Nov2007, Vol. 176 Issue 11, p23
The article discusses the 2007 Foodservice Product Development Trend Survey by the publication "Prepared Foods." The survey showed that 13.5% regard ethnic cuisine as one of the most important traits to their food service customers. The survey also showed the growing awareness of health in the...
- Supplement Users Make Healthier Choices. // Nutraceuticals World;Jul/Aug2013, Vol. 16 Issue 6, p14
The article reports on the Council for Responsible Nutrition Consumer Survey on Dietary Supplements which found that those who are taking dietary supplements tend to make healthier food choices and engage in other healthy habits compared to those who do not.
- Consumers Value Supplements. // MMR;11/26/2012, Vol. 29 Issue 19, p30
The article presents information on an annual consumer survey conducted by the Council for Responsible Nutrition, according to which, 68 percent of the Americans take nutritional or dietary supplements.
- Immunity A Top Concern Among Supplement Users. // Nutraceuticals World;Mar2015, Vol. 18 Issue 2, p24
The article discusses the survey of dietary supplement consumer behaviors and attitudes in the U.S. from the Council for Responsible Nutrition, a trade association, which found that many supplement users take the product for immune health and heard the yeast fermentate ingredient EpiCor.
- Consumers Convinced About Value of Supplements. // MMR;11/29/2010, Vol. 27 Issue 18, p25
The article reports on value of supplement in which consumers are convinced about its importance and are looking for ways to protect their health despite the weak economy in the U.S. According to a survey by Ipsos-Public Affairs for the Council for Responsible Nutrition (CRN), 66 percent of...
- Choice solution: Educating diners could solve weighty battle over restaurant food nutrition. // Nation's Restaurant News;6/24/2002, Vol. 36 Issue 25, p41
Editorial. Focuses on the importance of educating diners in solving the battle over restaurant food nutrition in the U.S. Contention of restaurant operators and the industry; Benefits of consumer education; Weight of the responsibility of providing hearty but healthful meals.
- Quick Bites. Caira, Rosanna // Foodservice & Hospitality;Feb2007, Vol. 39 Issue 12, p2
The article reflects on a recent survey of chefs, conducted by the National Restaurant Association. It has been found that consumers are becoming more selective in their food and their choices are being driven by ethics, nutrition, and the environment. Following the changing needs of the...
- Portion size of campus takeaway foods and serving size estimates of common foods. Volker, D. H.; Leary, C.; Gill, T. P. // Asia Pacific Journal of Clinical Nutrition;2003 Supplement, Vol. 12, p74
Background: Advertised meal deals are increasing in size, the average Australian is increasing in size and consumers appear to have lost the ability to judge appropriate food portion size. Objective: To investigate portion size of foods from on campus food outlets, takeaway outlets and...