Under the Sea

W. H.
April 2009
FoodService Director;4/15/2009, Vol. 22 Issue 4, p46
Trade Publication
The article discusses how some college foodservice operators in the U.S. are promoting seafood as a healthy option for consumers. It provides an overview of the nutrients and health benefits from eating seafood. Gabriel Gomez, executive chef at Ronald Reagan University of California, Los Angeles (UCLA) Medical Center, describes how they use shrimp in salads and sandwiches. Carol Ann Scott, foodservice director at Boise State University in Idaho, claims that they bake and broil fish to make sure that they are really healthy.


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