Hungry for Healthy

Kiernan, Willie
May 2009
FoodService Director;5/15/2009, Vol. 22 Issue 5, p52
Trade Publication
The article focuses on the increasing demand for healthy food and how food service operators address this. With the surge in demand, operators are coming up with a variety of healthy menu items. Bruce Haskell of Michigan State University pointed out that students would want healthy food but are uninformed about these foods. At Brigham Young University, a tandoori oven is used to fry food without using oil.


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