FoodCapsule: Why salad consumption's rising

October 1998
FoodService Director;10/15/98, Vol. 11 Issue 10, p8
Trade Publication
Cites a 1998 survey of national menus in the United States which shows that main dish salads made with chicken, beef, seafood, fruits and vegetables are among the top growth meals in restaurants. Increase in Americans' grain consumption.


Related Articles

  • Salad Bar Tips for K-6.  // Food Management;Dec2010, Vol. 45 Issue 12, p8 

    The article presents some tips in using a salad bar for smaller children.

  • TALKING SCHOP! Food fantasy weekend: The results. Harris, Kysha // New York Amsterdam News;11/27/2008, Vol. 99 Issue 49, p28 

    The author shared her experience of food selection in different restaurants in New York City. The author recalled that she made an Asian pickled salad of cabbage mixed with cucumber and carrot to marinate in rice wine vinegar, sugar and salt. She also narrated how she and her friends made the...

  • Salad Days. Harper, Roseanne // SN: Supermarket News;2/28/2005 Supplement, Vol. 53, p8 

    Reports on the increase in the number of entree-salad orders in restaurants across the U.S., according to the 2005 Industry Forecast of the National Restaurant Association. Percentage of quick-service restaurant (QSR) operators who said they are receiving large number of entree-salad orders;...

  • 16-30 minutes is the most popular length of a lunch break, a SELF survey finds.  // Self;Mar2008, Vol. 30 Issue 3, p206 

    The article highlights the results of a survey concerning women's lunch habits. According to the survey, 16-30 minutes is the most popular length of a lunch break for women. The survey also revealed that 60 percent of women regularly have a salad topped with protein for lunch and 35 percent of...

  • Serving New Tastes.  // Prepared Foods;Nov2007, Vol. 176 Issue 11, p69 

    The article reviews trends in the salad category of the prepared foods market as of November 2007. Consumer's growing interest in healthful food has allegedly encouraged restaurants to provide creative ways to fill those needs. Among the consumer favorites are seafood, Asian, Southwestern and...

  • Pouring on Light and Exotic. Zind, Tom // Prepared Foods;Nov2006, Vol. 175 Issue 11, p69 

    The article claims that the foodservice salad has come to embody the consumer's ongoing mental tug-of-war between the aspiration to eat better and the base desire to eat well. The multitude of salad offerings has come to symbolize the difficulty in wrestling with food choices. Comments from...

  • Need a nutritious lunch, fast? Weissmann, Dan // Crain's Chicago Business;5/23/2005, Vol. 28 Issue 21, p38 

    The article presents information about methods of having healthy lunch. Dawn Jackson Blatner used three main criteria for a healthy lunch: it should contain 500 to 700 calories for weight control, total fat should be under 20 grams and sodium less than 1,000 milligrams, in line with federal...

  • Southern Delicacies. Soroken, Lauren // Teen Ink;Jun2004, Vol. 15 Issue 10, p43 

    The article discusses the author's experience of trying Southern delicacies. According to her, she would never try to have anything from a particular waffle house because of grits she found on her plate. She says she also tried coleslaw but did not like its taste because of the mayonnaise. The...

  • Whole Foods kicks off school food fundraisers.  // Supermarket News Expert Blog;9/ 2/2014, p1 

    The article reports on the revelation of the supermarket chain Whole Foods Market Inc. that its Who Kids Foundation aims to raise $3 million toward funding salad bars and gardens in schools and nutrition education for teachers in the U.S. It states that the effort is part of the foundation's...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics