TITLE

Building daily awareness

PUB. DATE
February 1999
SOURCE
FoodService Director;02/15/99, Vol. 12 Issue 2, p74
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Reports on the strategies of Southwest General Health Center in Ohio in promoting health foods at its food service facility. Increase in the number and varieties of health foods; Description of programs such as Weight Watchers, Dining Light, Sacred Heart's Healthy Living and Lean Cuisine.
ACCESSION #
1605989

 

Related Articles

  • For majority, wider choice range is best. Weisberg, Karen // FoodService Director;2/15/97 Supplement, Vol. 10, p16s 

    Reports that food service operators in the United States are satisfying a broader range of costumers by offering a wide range of choices and indicating those considered as healthy food. Identification of lowfat and vegetarian recipes; Selection of recipes from computer programs and cookery...

  • 71% rate 'health' profitable.  // FoodService Director;02/15/99, Vol. 12 Issue 2, p70 

    Examines the progress in the promotion of healthy food options by food service operators in the United States. Offer of healthy options by 71 percent of operators; Offer of low-fat, low-calorie and low-sodium food items; Other top-promoted health categories; Servings of fruit and fruit juices;...

  • FoodCapsule: How operators rate health trends.  // FoodService Director;09/15/98, Vol. 11 Issue 9, p5 

    Cites the Calorie Control Council's 1998 survey of food service operators concerning the popularity of healthy foods among American consumers. Increase in the number of Americans that consume low-calorie or reduced-fat foods in the past five years; Ratings for healthy menus in non-commercial...

  • More campuses step-up labeling.  // FoodService Director;02/15/99, Vol. 12 Issue 2, p76 

    Reports on the health food promotion and information programs by college food service operations in the United States. Food offers by the University of Notre Dame in Indiana, the University of Wisconsin in Whitewater and the University of California in Santa Barbara and San Diego; Labeling of...

  • A recent study finds that restaurants promote more low-calorie specials on Tuesday than any other...  // FoodService Director;09/15/98, Vol. 11 Issue 9, p34 

    Details food service executives' strategies for promoting healthy food items in their restaurants. Respondents include Kevin Ronayne, director of support services for Hamot Medical Center in Erie, Pennsylvania; Bill Mellette, executive chef for Elf Atochem in Philadelphia, Pennsylvania; Brigham...

  • In hospitals: An outreach community service. Weisberg, Karen // FoodService Director;08/15/97, Vol. 10 Issue 8, p122 

    Reports that according to many members of food and nutrition services departments in healthcare facilities throughout the United States who are involved in catering ventures, it is an enterprise well worth the effort. Importance of catering efforts to the facility's bottom-line; Reference to...

  • Mt. Sinai Med. Center foodcourt draws 7,000/day. Hirschfeld, Jeff // FoodService Director;12/15/97, Vol. 10 Issue 12, p54 

    Focuses on the introduction of a branded food-court at Mount Sinai Medical Center in Miami Beach, Florida. Who operates the food-court; Comments from John DeSantis, director of nutrition and food services at Mount Sinai; How the medical center has benefitted from the food-court; Information on...

  • Major Trend: Network spurt causes fsds to mull cook-chill.  // FoodService Director;01/15/2000, Vol. 13 Issue 1, p74 

    Focuses on the network approach trend among healthcare foodservice facilities in the United States. Benefits of the approach; Challenges faced by the industry; How cook-chill production complements the network approach.

  • No one solution fits all. Weisberg, Karen // FoodService Director;05/15/97, Vol. 10 Issue 5, p110 

    Focuses on Home-Meal Replacement (HMR) programs as instituted by various healthcare facilities around the United States, highlighting the fact that there is no one solution that works for everyone. What Paul Deignan, director of nutrition at Burlington (IO) Medical Center, realised about their...

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