Putting more balance on the menuboard

Weisberg, Karen
February 1998
FoodService Director;2/15/98 Supplement, Vol. 11, p12S
Trade Publication
Examines the benefits of employing using low-fat and no-fat diets in hospitals. Importance of balanced diets; Nutritional advantages of these diets; How some high fat foods can be substituted without reducing the nutrition.


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