Low-carb Lowdown

Weisberg, Karen
June 2004
FoodService Director;6/15/2004, Vol. 17 Issue 6, p47
Trade Publication
Discusses some of the menus developed by food service operators to meet the low-carbohydrate demand of consumers in the U.S. Menu changes made by Carol Norman, a food service director at the University of San Diego in California; Organic food offerings at Colorado College in Colorado Springs; Information on the grab-and-go options of Southwestern Vermont Healthcare System in Bennington.


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