Literaturnachweis - Detailanzeige
| Autor/in | Lum, Lydia |
|---|---|
| Titel | Accommodating Picky Palates |
| Quelle | In: Diverse: Issues in Higher Education, 24 (2007) 5, S.13-15 (3 Seiten)
PDF als Volltext |
| Sprache | englisch |
| Dokumenttyp | gedruckt; online; Zeitschriftenaufsatz |
| ISSN | 1557-5411 |
| Schlagwörter | Colleges; Food Service; Dining Facilities; Nutrition |
| Abstract | Healthy gourmet offerings are fast becoming the norm at college dining halls around the country. At a time when the children of Baby Boomers are hitting higher education in record numbers, college officials have scrambled to accommodate their picky palates and their insistence for healthier meals than were served to past generations. At the same time, health and dining officials are trying to help students wade through myriad convoluted nutritional choices that include trendy diets like South Beach and Atkins. Universities are also increasingly eliminating artery-clogging trans fat from cooking oil and from baked and fried foods. Low-sodium and less-processed foods are high in demand. Vegetarian and vegan options have expanded, while organic salad bars and sushi are fast becoming staples. Dieticians applaud these efforts, and hope that universities will continue to provide healthy, appealing food. (ERIC). |
| Anmerkungen | Cox, Matthews and Associates. 10520 Warwick Avenue Suite B-8, Fairfax, VA 20170. Tel: 800-783-3199; Tel: 703-385-2981; Fax: 703-385-1839; e-mail: subscriptions@cmapublishing.com; Web site: http://www.diverseeducation.com |
| Erfasst von | ERIC (Education Resources Information Center), Washington, DC |
| Update | 2017/4/10 |
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