LOOKING UP: LET'S TALK HEALTHY
- Subway introduces new healthier menu options. // Foodservice East;Fall2011, Vol. 86 Issue 3, p17
The article focuses on the initiative of Subway to offer healthier food options to its 35,000 stores worldwide.
- Food-safety warning shots heard 'round the world. Martin, Richard // Nation's Restaurant News;2/10/97, Vol. 31 Issue 6, p1
Reports on the impact of global food-safety-related news developments on the food service industry. Japanese foodservice giant Kyotaru Co. Ltd.'s filing for a corporate rehabilitation; McDonald's suspension of hamburger sales in Denmark after the Big Mac was targeted as the cause of several...
- CONCERNS WITH F/S EQUIPMENT: Will online buys gain foothold. // FoodService Director;11/15/2001, Vol. 14 Issue 11, p28
Looks at the prospects of online purchasing of food service equipment among food service operators in United States health care facilities. Concerns of Sara Dunne, food service director for Grand Rapids Veterans Home in Michigan over online purchasing; Views of Dan Spofford of Inland Hospital...
- Fewer menu choices. Weisberg, Karen // FoodService Director;07/15/98, Vol. 11 Issue 7, p110
Reports on trends in food service in hospitals and healthcare facilities in the United States. Introduction of beef dishes at Presbyterian Medical Center; Offering of traditional food fare at The Grace Plaza of Great Neck; Regularly menued beef items.
- Clean enough to eat from. Griffin, William R. // Health Facilities Management;May2001, Vol. 14 Issue 5, p33
Focuses on the importance of cleaning and maintaining food service areas in health care facilities. Types of surface materials; Supplies and equipment for cleaning; Details on several surface cleaning tips; Maintenance of cleanliness.
- Flame on! Clancy, Ambrose // Long Island Business News (7/1993 to 5/2009);8/10/2007, Vol. 54 Issue 36, p1A
The article focuses on the meals offered at the hospitals in the U.S. According to the author, executive chef of RMS Queen Mary II Jean-Marie Zimmerman has created more than 70 creative dishes for both St. Catherine's and Mercy Hospital with future plans for more taste-bud sensation to be served...
- The heart of the matter: Study on trans fat makes blood curdle but accelerates change. Allen, Robin Lee // Nation's Restaurant News;2/20/2006, Vol. 40 Issue 8, p27
The article presents a survey released by the Center for Science in the Public Interest which shows that top hospitals in the U.S. were serving their staff, visitors and some patients foods prepared with partially hydrogenated oil. Trans fat is known to attack heart in a two-pronged fashion....
- YOUR TURN: WHO'S TO BLAME? Pond, James // FoodService Director;10/15/2003, Vol. 16 Issue 10, p28
Comments on speculations over the parties responsible for the growth in the number of obesity cases in the U.S. Criticisms received by the food service industry regarding their role in the issue; Difficulties faced by hospital cafeterias in providing healthier options for patients.
- Two MA hospitals commit to sustainable foods. // FoodService Director;3/15/2007, Vol. 20 Issue 3, p12
The article reports that Fairview Hospital in Great Barrington and Cooley Dickinson in Northampton, both in Massachusetts, have joined the Health Care Without Harm movement, which is dedicated to encouraging hospitals to serve healthful food that is locally sourced and sustainable. The hospitals...