TITLE

Healthy, Well-thy...and why?

PUB. DATE
January 2005
SOURCE
FoodService Director;1/15/2005, Vol. 18 Issue 1, p27
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Focuses on the efforts of food operators in providing healthful meal choices. Business formula for non-commercial foodservice; Statement from Susan Ash, dietitian at the University of Rhode Island, on the variety of food offered in the in the University of Rhode Island; Key to making menus at Rutgers University in New Brunswick, New Jersey, healthier.
ACCESSION #
15855667

 

Related Articles

  • Leveraging a Comfort Food Favorite.  // Food Management;Aug2010, Vol. 45 Issue 8, p36 

    The article offers information about the Le Mac menu offered by Aramark at the University of Delaware, which won the Best Station Concept award.

  • Making it Authentic, Making it Ethnic. Schuster, Karolyn // Food Management;Apr2007, Vol. 42 Issue 4, p42 

    The article discusses the concept of introducing ethnic menus from medical centers in the U.S. The author cites the menus offered by these foodservers including the Garfield Medical Center, Stony Brook University Hospital, and at Loudoun County foodservice. Menus range from Chinese dishes to...

  • Hofstra Univ. adds to menu, prevents boredom. Alexis, Jennifer // FoodService Director;2/15/2006, Vol. 19 Issue 2, p14 

    The article focuses on the food service available at the Hofstra University in Hempstead, New York. Now, more than ever, variety in food service is not simply about adding a couple of Americanized ethnic dishes to the cycle menu of entrees served in a cafeteria's steam wells. Variety branches...

  • Tundra Burgers and Eskimo Ice Cream. Freedman, Donna // Food Management;Feb2004, Vol. 39 Issue 2, p16 

    Focuses on foodservice at the Alaska Native Medical Center in Anchorage, Alaska. Traditional-foods menu; Sources of the medical center's food; Changes in the traditional-foods menu; Addition of Agutaq or Eskimo Ice Cream to the list; Dietitians' signing off on all patient food requests.

  • Making a healthy difference to menus: evaluation of a catering program in New Zealand. Young, L.; Bidois, A.; Mackay, S. // Asia Pacific Journal of Clinical Nutrition;2004 Supplement, Vol. 13, pS40 

    Objective - To determine the effect of the Heartbeat Catering Program (HCP) on the provision of healthy menu items by measuring perceptions of caterers and dietitians involved in the program. Design - A multi methods approach was used involving a postal questionnaire and telephone interviews...

  • 'Cool and Crazy.'. Stephenson, Susie // FoodService Director;11/15/2004, Vol. 17 Issue 11, p26 

    Provides information on a servery called Ro*Tiki at the Vanderbilt University. Background on the establishment of the servery; Dishes served; Difference of its ordering system from other on-line food ordering systems.

  • Customer-ized Deli. S. H. // FoodService Director;8/15/2010, Vol. 23 Issue 8, p50 

    The article deals with the customized menu items offered by the deli stations at Bowdoin College in Brunswick, Maine. It mentions that the staff at the Moulton Union Dining Hall listened to the requests and comments of students and started naming delis for students based on interactions,...

  • Contemplating a Program. Holaday, Susan // FoodService Director;8/15/2007, Vol. 20 Issue 8, p50 

    The article focuses on a dormitory room food delivery service being planned by Campus Dining Services at Bentley College in Waltham, Massachusetts. General manager Jamie Cornacchia says that he would like to offer such service but issues like high labor costs and keeping the food hot hinder him....

  • Columbia Rebrands Coffee Concept.  // FoodService Director;11/15/2007, Vol. 20 Issue 11, p4 

    The article reports that Columbia University has rebranded its Blue Java cafés to better reflect the fair trade- and organic-certified coffee it is now serving. The logo is featured on menu boards, travel mugs, cup sleeves and, of course, entrances to the two cafes. There are also two Blue...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

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

Try another library?
Sign out of this library

Other Topics