WHAT IT TAKES TO MAKE: 'Healthier' mainstream

June 2002
FoodService Director;6/15/2002, Vol. 15 Issue 6, p60
Trade Publication
Provides information and nutrition techniques in improving health. Importance of portion control for healthful eating; Introduction of The Color of Food program to underscore the healthy attributes of specific color categories of food; Suggestions for steaming foods.


Related Articles

  • Rediscovering portion control: How much is a cup? Johnson Kondwani, Marilyn // New York Amsterdam News;01/04/2001, Vol. 92 Issue 1, p11 

    Discusses the recommended amount of food serving and its relation to both calories and nutrients. Food Guide Pyramid and manufacturers' food labels based on household measures; Checking food product labels to determine what the manufacturer considers to be a portion size; Serving sizes of...

  • WHERE ARE THE VEGGIES?  // Good Housekeeping;Nov2007, Vol. 245 Issue 5, p38 

    This article reports on the small portions of vegetables in commercially available frozen dinners. Lean Cuisine Lemon Garlic Shrimp, for example, claims an impressive two and a half servings. But when it was cooked, the pieces of broccoli, red pepper, and onion, barely reached ¾ of a cup. To...

  • Are You a Smart Consumer? Get the Skinny on Serving Sizes. Blaney, Beth // Arthritis Today;May/Jun2001, Vol. 15 Issue 3, p50 

    Suggests visualization technique to compare the proper amount or size of foods which arthritis patients should keep in mind when dining out. Food groups; Serving sizes.

  • Use smaller plates and glasses.  // Self;Nov2007, Vol. 29 Issue 11, p140 

    The article reports that diners who are served smaller dishes serve themselves smaller food portions, according to researchers at Cornell University Food and Brand Lab in Ithaca, New York. Eating on a small plate will show you how much you have been eating. Snacks and second helpings should be...

  • Nine's Overhaul doctor blasts fad-diet fixes. Tickell, John // Woman's Day (Australia Edition);11/20/2006, Vol. 58 Issue 47, p74 

    The article stresses the need to eat good and normal-sized meals. People who usually eat big-sized meals become overweight. They normally eat two or three times that amount of food, even if they are not really hungry. The type of food people eat is very relevant. There is a huge differences in...

  • Stop cheating yourself.  // Prevention;Nov2004, Vol. 56 Issue 11, p80 

    The article discusses fruit and vegetable servings. So you think counting up your five-a-day fruits and veggies is for obsessive types and you're doing fine just guesstimating? A recent Dutch study of 41 women found that instead of the five daily servings they reported eating, the women averaged...

  • Consumption of Food Group Servings: People's Perceptions vs. Reality. Basiotis, P.P.; Lino, Mark; Dinkins, Julia M. // Family Economics & Nutrition Review;2002, Vol. 14 Issue 1, p67 

    Presents a study which compared the average number of servings people estimate usually consuming on an average day from the five major food groups. Method of the study; Results and discussion; Conclusion.

  • Personalized portion control.  // Natural Health;Dec2010/Jan2011, Vol. 41 Issue 1, p16 

    The article presents information about the Perfect Portions Scale, a device which calculates nutritional value of different foods.

  • Cleaning plates could be hazardous to kids' health. van Buren, Abigail // Adirondack Daily Enterprise;4/22/2010, Vol. 117 Issue 95, p6 

    The article presents the views of various readers concerning the risk of forcing the children to eat excessive amount of food every meal.


Read the Article


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

Try another library?
Sign out of this library

Other Topics