Sandra Ford, SNS, director of food and nutrition for Manatee County School District in Florida, has become the 65th president of the School Nutrition Association (SNA), representing 55,000 school nutrition professionals nationwide.
From veggie burgers to ratatouille, meat-free options continue to grow in popularity among U.S. diners, with 47 percent of Americans eating at least one vegetarian meal per week, according to the Vegetarian Resource Group's May 2012 National Harris Poll.
Chevys Fresh Mex announced today the rollout of new kids menus featuring healthy, seasonal items that parents can feel good about and kids will crave. The menus, which debut on July 17, are compliant with the National Restaurant Association’s highly celebrated Kids LiveWell program.
Thanks to efforts like the First Lady's "Let's Move" program, health is on everyone's minds these days. To prove it, research firm Mintel recently released a study showing that just over two-thirds (67 percent) of Americans choose healthier foods to stay well.
The National Restaurant Association’s (NRA) groundbreaking Kids LiveWell initiative is marking its first anniversary this week, as the first-of-its-kind voluntary industry program reaches more than 100 participating restaurant brands committed to providing families with a growing selection of healthful children’s menu choices when dining out.
It seems every other day there is an alarming headline about restaurants that gives the public another reason to eat at home. The latest jab came from, of all places, an episode of “The Doctor Oz Show,” where fecal matter on menus was a topic du jour.
Healthy Dining today announced that its signature website and premier restaurant search engine, HealthyDiningFinder.com, received a Merit Award in the website category of the 14th annual Health Information Resource Center (HIRC) Winter/Spring 2012 Web Health Awards.
New data from Mintel’s Global New Products Database (GNPD), has spotlighted the most frequent health-focused on-package claims for new products in the food and beverage industry.For 2011, topping the list was “kosher,” which appeared on 27 percent of new products, more than twice as often as the second-most-common claim, “all natural product.
The National Restaurant Association today applauded the U.S. House of Representatives for passing the bipartisan “Health Care Cost Reduction Act of 2012” (H.R. 436), which will lower the cost of health insurance for employers and return some flexibility to the use of Health Spending Accounts (HSAs), Flexible Spending Accounts (FSAs), and Health Reimbursement Accounts (HRAs) for restaurant employees and consumers.
The Humane Society of the United States and the United Egg Producers applaud the introduction of S. 3239, the Egg Products Inspection Act Amendments of 2012, in the U.S. Senate.The bill was introduced by by Sen.
Unilever Food Solutions’ latest World Menu Report titled "Seductive Nutrition" finds that U.S. restaurant guests want the choice of eating healthier when dining out, but those good intentions do not always translate into action.
New research found that meals at the vast majority of major U.S. chain restaurants do not meet the recommended daily limits put forth by the U.S. Department of Agriculture (USDA).The “What’s on the Menu?” report conducted by Rand Corporation found that 96 percent of main entrées on adult meals overshot the USDA recommended daily limit in terms of calories, fat, and sodium.
Kids’ meals with toys are no longer the draw they once were for the restaurant industry’s youngest customers, according to The NPD Group, a leading market research company.NPD’s foodservice market research reports that restaurant visits that included an order for kids’ meals with a toy have been declining for the past several years.
Chevys Fresh Mex, a national border cantina-style Mexican restaurant chain, announces a new gluten-free menu with entrees and à la carte items that cater to guests with gluten-related disorders.According to the National Institutes of Health, as many as one in 133 Americans have Celiac disease and gluten-related disorders continue to increase.