TITLE

The Possibilities of Pasta

AUTHOR(S)
Elan, Elissa
PUB. DATE
November 2011
SOURCE
FoodService Director;11/15/2011, Vol. 24 Issue 11, p52
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article considers the opportunities presented by whole-wheat pasta as a healthy option for foodservice operations. Chefs are noted for experimenting with whole-wheat and brown-rice pastas, gluten-free noodles and whole-grain spaghetti. El Monte, California School District nutrition services director Doctor Robert Lewis cites that serving whole-grain pasta is part of their initiative to serve more healthy items. He also notes its high-fiber, low cholesterol, fat and sugar content.
ACCESSION #
67212342

 

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