Health and Nutrition in Restaurants | Food Newsfeed

Health & Nutrition

Hard Rock Freshens Menu to Tell Kitchen Story

Hard Rock International rolled out a refreshed menu last week, emphasizing the restaurant’s made-from-scratch attitude and introducing a handful of dishes built around guests’ needs.The facelift was necessary, says executive chef Jason Gronlund, who says the menu had previously been too reflective of the restaurant.

Participants in Kids LiveWell Quadruples

The National Restaurant Association today is announcing that the number of restaurant companies participating in its groundbreaking Kids LiveWell program has more than quadrupled since the initiative’s launch last July.

NRA to Announce New Participants in Kids LiveWell

 Monday, May 7, at 10:30 a.m. at NRA Show 2012, the National Restaurant Association will announce new participants in its award-winning Kids LiveWell program, a groundbreaking initiative that is providing parents with a growing selection of healthful children’s menu options when dining out.

NRA Announces Kidzsmart Partnership to Promote Kids LiveWell

As part of its ongoing efforts to promote and enhance the Kids LiveWell program, the National Restaurant Association today announced a new partnership with Kidzsmart Concepts, a creative marketing and communications company dedicated to engaging children and families with multi-platform educational resources.

Healthy Culinary Certification Program to Launch in NYC

SPE Certified, a unique certification and consulting program designed to enhance the nutritional quality of meals without compromising taste, will make its official debut on May 5th, 2012 at Chicago's National Restaurant Show.

Where are Americans' calories and sodium?

New findings revealing the sources of calories and sodium in the American diet will be unveiled Saturday, May 5, at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show at Chicago’s McCormick Place.

Schooled in Health

Twenty-one years ago a team of registered dietitians and communications professionals created Healthy Dining. The goal was to publish books that detailed restaurants with healthy meals in San Diego.The organization grew quickly through Southern California and the project is now nationwide and available online for free at HealthyDiningFinder.

College Students Expect High-Quality Foods on Campus

The range and quality of foods now offered at many U.S. colleges and universities has created a greater degree of competition. According to recent Mintel research, 72 percent of college students who have dined on campus have done so at their campus cafeteria, compared to 65 percent who have done so at a café, restaurant, or coffee shop on campus.

Ted’s Montana Grill Named Best Gluten-Free Chain

Ted’s Montana Grill has been named “Best Gluten-Free Restaurant Chain” in the 2012 Gluten-Free Readers' Choice Awards, an online competition where readers nominated and voted on their favorite gluten-free products and options.

Tuna Recall Prompts Call for Increased Inspections

Lawyer, Fred Pritzker, is calling for increased inspections of fish imports in the wake of emerging evidence that a massive U.S. Salmonella Bareilly outbreak may be linked to a single tuna processing facility in India.

High Oleic Soybean Oils Grow in Popularity

New research reveals active testing of high oleic soybean oils by foodservice operators. In a recent foodservice industry study conducted by the United Soybean Board (USB), 29 percent say their companies are already testing high oleic soybean oils (the first of which just reached commercialization in June 2011) in their operations.

FDA Takes Steps to Protect Public Health

The U.S. Food and Drug Administration announced today that it is taking three steps to protect public health and promote the judicious use of medically important antibiotics in food-producing animals.Antimicrobial resistance occurs when bacteria or other microbes develop the ability to resist the effects of a drug.

NRA Announces Finalists of Operator Innovations Awards

An independent panel of judges has selected the finalists for the National Restaurant Association’s inaugural Operator Innovations Awards. Three finalists in each of five categories–Sustainability, Technology, Food Safety, Health & Nutrition, and Menu Development–will be brought to Chicago for the Association’s 2012 Restaurant, Hotel-Motel Show this May.

Taking Local to the Next Level

If customers at Rex 1516 in Philadelphia are curious about where their produce comes from, they need only step into the restaurant’s backyard.Executive chef Regis Jansen planted a garden in the back and filled it with seeds “to grow my own heirloom tomatoes and a lot of spring vegetables that I want to utilize in small portions for specials,” he says.

Cintas Releases Top Tips for Safe Work Environment

In recognition of National Public Health Week (April 2-8, 2012), Cintas Corporation, the leader in first aid and safety products and services, today announced top tips for maintaining a safe work environment.