December 2010
FoodService Director;12/15/2010, Vol. 23 Issue 12, p24
Trade Publication
The article presents operational tips from foodservice professionals. Doug Wordell, nutrition services director at Spokane Public Schools in Washington, describes their Whole Grain Hero promotion to raise awareness of whole grains. Ashwin Shrinivas, director of dining services at Saint Simon's Episcopal Home in Tulsa, Oklahoma, talks about giving a restaurant atmosphere to the facility's cafeteria. Meghan Gibbons, nutrition services director at Evanston Township High School in Illinois, cites having guest chefs encourage fruit and vegetable consumption.


Related Articles

  • back of the house. Fitzpatrick, Tara // Food Management;Oct2011, Vol. 46 Issue 10, p38 

    The article reports various developments related to the food service industry. Students at Indiana University are hitting the Eat Right Breakfast Baras part of the Eat Right concept, which aims to integrate a variety of whole grains, colorful fruits, nutrient-packed vegetables and healthy fats...

  • Speak up for grains! Largeman-Roth, Frances A. // Health (Time Inc.);May2007, Vol. 21 Issue 4, p194 

    The article reports on a grassroots campaign from Oldways, a nutrition group that was instrumental in creating the Whole Grains Stamp, which points out whole grain products. The campaign, called Just Ask For Whole Grains, promotes asking for whole grains at restaurants. Oldways also provides an...

  • Getting to Know Grains.  // FoodService Director;9/15/2011, Vol. 24 Issue 9, p48 

    The article features exotic grains as they become familiar ingredients in non-commercial operations in the U.S. foodservice category. Also called heirlooms with their healthy qualities and versatility, exotic grains such as teff, quinoa and spelt are being repurposed on dining menus. Jacqueline...

  • CONNECTIONS.  // FoodService Director;4/15/2007, Vol. 20 Issue 4, p65 

    The article offers news briefs related to foodservice. Planning menus around fresh U.S. grown pears is made easier with a new full-color chart, developed by the Pear Bureau Northwest. The Whole Grains Council and Oldways have launched a grassroots consumer campaign to encourage Americans to ask...

  • Whole Grains for the Whole Menu. FITZPATRICK, TARA // Food Management;Jun2014, Vol. 49 Issue 6, p38 

    The article provides information regarding the use of whole grains in foodservice menu in the U.S. Ryan Conklin, the executive chef at Rex Healthcare, mentions several whole grain menus including a black bean and quinoa quesadilla, a greenwheat freekeh and lamb taco, and wild rice hush puppies....

  • MORE ON THE WEB.  // Food Processing (00156523);Nov2008, Vol. 69 Issue 11, p30 

    The article discusses information about grains that can be found at www.FoodProcessing.com. According to the author, searching whole grains at the site will turn up 221 results, including 221 articles, 14 product announcements and 32 news stories. Feature stories include "Adding fiber and whole...

  • Sample a little and they'll have the Whole Grain.  // FoodService Director;9/15/2014, Vol. 27 Issue 9, p15 

    The article reports on the move of Ridgewood, New Jersey-based Valley Hospital's Valley Dining restaurant which hosted the Whole Grain Sampling Day in April 2014, headed by its executive chef manager John Graziano to promote whole grain products.

  • Faster, Fresher, Healthier.  // Food Management;Jun2012, Vol. 47 Issue 6, p20 

    The article presents a case study of Greenfields International café which approached for the fast-casual concept. Healthy menu component of the cafeteria was prepared with the help of the dietitians which involved the whole grains foods components in the menu. The menu comprised of the...

  • With the grain. Dando, Pat // Stagnito's New Products;Aug2007, p58 

    The article focuses on the new menu concepts with whole grains. Restaurant chains and contract feeders are looking at and finding success with whole grain options for their menus. According to the article, whole grain foods are being offered not because customers are demanding them but...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics