Vegging In
Tags: VEGETARIANS; NUTRITION; DIET; MENUS; VEGETARIANISM; FOOD service
Related Articles
- 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...
- 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.
- THOMAS TRYON'S A BILL OF FARE OF SEVENTY FIVE NOBLE DISHES. O'Connell, Anne // Petits Propos Culinaires;Dec2003, Issue 74, p45
Features the vegetarian recipe book "A Bill of Fare of Seventy Five Noble Dishes," written by the 17th century author Thomas Tyron. Efforts of Tyron to promote good health through a vegetarian diet; Other issues addressed by Tyron; Examples of rules on health and diet listed in the book.
- veg out the right way! // Seventeen;Nov2008, Vol. 67 Issue 11, p69
The article discusses the health benefits of a vegetable diet and provides meal suggestions for vegetarians. Vegetarians can sometimes overdo it on pasta, since it's easy to cook and tastes good. Add veggies to get some fiber, plus protein to keep you strong. Cheese is a great source of protein,...
- Warming up to Veggies. Kiernan, Willie // FoodService Director;7/15/2009, Vol. 22 Issue 7, p30
The article reports on vegetarian trends in the U.S. It is noted that 30% to 40% of the U.S. population eat vegetarian foods at least occasionally. The trend is being driven by health concerns, animal welfare, environmental concerns, and economic condition. Vegetarian menus of various food...
