Hospitals meeting 'healthy' trend

February 2007
FoodService Director;2/15/2007, Vol. 20 Issue 2, p12
Trade Publication
The article reports on the increase in health and wellness activity at hospital food service in the U.S. based on a National Society for Healthcare Foodservice Management (HFM) survey. The number of requests for healthy meal options has increased. Almost 50% of hospital members have executive chefs to oversee menu planning. About 83% of the respondents are using menus in their retail dining operations and 98% are selling plain or flavored bottled water instead of carbonated soft drinks.


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