Vegging In
Tags: VEGETARIANS; NUTRITION; DIET; MENUS; VEGETARIANISM; FOOD service
Related Articles
- Should We All Be Vegetarians? Corliss, Richard; August, Melissa; Cooper, Matthew; Bjerklie, David; McLaughlin, Lisa; Cole, Wendy; Ressner, Jeffrey // Time International (South Pacific Edition);7/15/2002, Issue 27, p44
Discusses the risks and benefits of vegetarian meals. Reasons to eat meat, including the idea that it an American tradition; Topics of human nutrition, animal rights, and vegetarian philosophy in the United States; Vegetarian forms of sproutarianism, fruitarianism, raw foodism, veganism,...
- Should We All Be Vegetarians? Corliss, Richard; August, Melissa; Cooper, Matthew; Bjerklie, David; McLaughlin, Lisa; Cole, Wendy; Ressner, Jeffrey // Time;7/15/2002, Vol. 160 Issue 3, p48
Discusses the risks and benefits of vegetarian meals. Reasons to eat meat, including the idea that it an American tradition; Topics of human nutrition, animal rights, and vegetarian philosophy in the United States; Vegetarian forms of sproutarianism, fruitarianism, raw foodism, veganism,...
- GREEN SCHEME. Scarpa, James // Restaurant Business;04/15/2000, Vol. 99 Issue 8, p98
Reports on the trend for vegetarian cuisine in the United States, which is being reflected in restaurant menus. General health consciousness; Increasing number of people who eat vegetarian; Food service operators' modification of meat dishes into vegetarian options; Menu sampler.
- 25 Years of Vegetarian Food and Nutrition. Mangels, Reed // Vegetarian Journal;2007, Vol. 26 Issue 3, p28
The article discusses the development of the vegetarian movement in the U.S. According to the author, it is a lot easier being a vegetarian today compared to twenty-five years ago citing the increasing availability of vegetarian food. He also discussed on the nutritional aspects of vegetarian...
- From Our Twitter Page. // Today's Dietitian;Mar2013, Vol. 15 Issue 3, p8
The article presents tweets from the readers of a magazine on articles including "Meatless Monday," "The Gluten-Free Journey" and "Cooking with Kids."
- Fussy eaters. // Caterer & Hotelkeeper;5/24/2007, Vol. 197 Issue 4476, p12
The article reports on consumers' growing preference for healthy and vegetarian foods. Chefs at well-known restaurants have to revise their traditional menus in order to cater to the needs of vegetarian consumers and those that have dietary restrictions. Low-fat menus are increasingly becoming a...
- NUTRITION HOTLINE. Mangels, Reed // Vegetarian Journal;2002, Vol. 21 Issue 1, p2
Compares vegan and vegetarian diets. Risk for diseases among vegans and vegetarians; Implications of lower intakes of vitamins and calcium; Reduction of risk of developing heart disease.
- Disarming the diet demons. Lepke, Janet // Vegetarian Times;Jan95, Issue 209, p84
Gives advice for vegetarians on how to maintain a weight reduction diet. Dispelling myths about weight loss and dieting; Mental housecleaning; Basic elements of a healthful diet; Combining exercise with diet.
- NOTES FROM THE VRG SCIENTIFIC DEPARTMENT. // Vegetarian Journal;2005, Vol. 24 Issue 2, p29
Presents update on nutrition in the U.S. Presentation of interviews about vegetarianism; Highlights of the annual School Food Service Directors Conference sponsored by the Georgia Department of Education; Column on healthy, gourmet vegetarian foods.
