Building the case for healthy menus
The direct link between the foods people eat and their health is finally being acknowledged by the modern consumer, and restaurants are beginning to take big strides to attract this new customer. The result is chefs designing healthier menus. Menu items lower in energy density, which include water-r...
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| Veröffentlicht in: | Food Technology 2008-06, Vol.62 (6), p.46-48 |
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| container_title | Food Technology |
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| creator | Condrasky, Marge Warmin, Drew Wall-Bassett, Beth Hegler, Marie |
| description | The direct link between the foods people eat and their health is finally being acknowledged by the modern consumer, and restaurants are beginning to take big strides to attract this new customer. The result is chefs designing healthier menus. Menu items lower in energy density, which include water-rich foods and broth-based soups with reduced-fat content, are not only acceptable but are being encouraged. Restaurants are sensitive to these emerging trends and are altering their menus accordingly. Here, Condrasky et al discuss why chefs are responding to consumers through the increasing options presented on menus. |
| format | Magazinearticle |
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| fulltext | fulltext |
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| ispartof | Food Technology, 2008-06, Vol.62 (6), p.46-48 |
| issn | 0015-6639 2578-5214 |
| language | eng |
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| source | Alma/SFX Local Collection |
| subjects | Biological and medical sciences Chefs Consumers flavor Food industries food intake Functional foods & nutraceuticals Fundamental and applied biological sciences. Psychology health foods industry trends ingredients low calorie diet meal planning meals (menu) menu planning portion size Restaurants Volumetrics Eating Plan weight control |
| title | Building the case for healthy menus |
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