TITLE

Body Builders & 'Snatchers.'

AUTHOR(S)
Weisberg, Karen
PUB. DATE
September 2007
SOURCE
FoodService Director;9/15/2007, Vol. 20 Issue 9, p18
SOURCE TYPE
Trade Publication
DOC. TYPE
Editorial
ABSTRACT
The author offers observation on the media conference entitled "Wellness in Foodservice: Meeting Lifestyle Trends in the 21st Century," hosted by Dole Packaged Foods. He reveals the aim of the conference. He stresses that the message of the conference was since people probably are going to live longer than any previous generation, they need to stay healthier longer. Paulette Lambert of the California Wellness Institute, noted that 65% of cancer can be reduced by eating healthy and exercising.
ACCESSION #
26652650

 

Related Articles

  • Healthy Questions: Small changes in a menu can help your customers make healthier meal choices. Fitzpatrick, Tara // Food Management;Mar2010, Vol. 45 Issue 3, p58 

    The article presents the statements of Paulette Lambert, nutrition director at California Health & Longevity Institute, regarding healthy menus. Lambert suggests using fresh herbs and spices to lessen salt consumption. She asserts to eat grilled seafoods in order to prevent cardiovascular...

  • On the Cusp of Change.  // Food Management;Jul2012, Vol. 47 Issue 7, p10 

    The article offers information on the annual conference and educational sessions of the Association for Healthcare Foodservice (AHF), held in June 2012 in Miami, Florida. It has been informed that the conference included exhibitions, workshops, and presentations on healthcare reform, patient...

  • ASHFSA turns 40. Elan, Elissa // Nation's Restaurant News;6/25/2007, Vol. 41 Issue 26, p35 

    Information about the 2007 American Society for Healthcare Food Service Administrators conference in Sarasota, Florida is presented. Among the key issues addressed at the conference were the impact of changing consumer tastes, health and wellness concerns, and the upscaling of hospitals fare....

  • Dietitians to the Fore. King, Paul // FoodService Director;11/15/2008, Vol. 21 Issue 11, p8 

    The author ponders on the role of dietitians in military and public health service in the U.S. He relates his experience preparing his speech for the Uniformed Dietitians Symposium. He addresses the growing importance of a dietitian's role in everyday foodservice operations and menu planning. He...

  • Achieve patient satisfaction, profits through food service paradigm. Wallace, Tom // Healthcare Building Ideas;Jun/Jul2008, Vol. 4 Issue 5, p70 

    Information about the food service in the healthcare industry discussed at the seminar during the Commercial Construction Show in Orlando, Florida is presented. According to Paul Hysen, president of Hysen Group, the key to patient satisfaction is understanding what the patient wants. The seminar...

  • Nutrition expert: Consumer interest in health on rise. Barrier, Brooke // Nation's Restaurant News;6/13/2005, Vol. 39 Issue 24, p84 

    Highlights the "Exploring the Current Nutrition Trends in the Restaurant Industry--A Year in Review," conference at the 2005 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, Illinois. New York-based Culinary Nutrition Consultants managing partner Kyle Shadix's speech on...

  • seen.  // FoodService Director;10/15/2009, Vol. 22 Issue 10, p14 

    Photographs taken during the 21st National Society for Healthcare Foodservice Management conference held in Indian Wells, California are presented, including photographs of Patti Oliver and Regina Toomey Bueno.

  • Business trends take backseat to people at 2002 Western show. Liddle, Allan J. // Nation's Restaurant News;9/9/2002, Vol. 36 Issue 36, p4 

    Highlights the Western Foodservice and Hospitality Expo in San Francisco, California. Participation of food service professionals in the conference; Discussion on the impact of the September 11 terrorist attack on the restaurant business; Decline of restaurant sales.

  • Suppliers, operators come together to address, prioritize issues. Howard, Theresa // Nation's Restaurant News;03/24/97, Vol. 31 Issue 12, p44 

    Focuses on the 1997 Chain Operators Exchange (COEX) confab's roundtable discussion on priority issues of food service operators and industry suppliers. Proper product positioning; Communication between various company functions; Role of suppliers in daily operations; Suppliers' efforts to reach...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

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

Try another library?
Sign out of this library

Other Topics