Cost-effective dishes

Weisberg, Karen
June 1999
FoodService Director;06/15/99, Vol. 12 Issue 6, p96
Trade Publication
Discusses the health benefits and costs of preparing vegetarian food items in the United States. Advice from Ellen Di Giampaolo, director of food and nutrition services at Harbor-University of California Los Angeles (UCLA) Medical Center, on cost-saving practices in cooking vegetables; Details on the vegetarian menu served at Hackettstown Community Hospital in New Jersey.


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