Sentences with phrase «of healthy menu items»

The researchers concluded that the depictions of healthy menu items were present, but not prominent, because the children did not notice them.

Some restaurants have a «guiltless» menu, or you could simply ask the waiter what some of their healthier menu items are.

The National Restaurant Association's 2014 Forecast indicates that for six in 10 frequent fast - food diners — one of the representative demographics purchasing the most battered and breaded food products — the availability of healthier menu items rank high as a decision - making factor for choosing fast food.

Not exact matches

«Gluten - free is part of a larger trend of growing customer demand for healthy menu and snack items,» he says.

A recent Technomic report found that the number of menu items classified as «healthy» has soared, growing 162.8 percent during the last five years.

It's like a way healthier version of cashew chicken takeout (which happens to be my favorite Chinese food menu item):)

«Our breakfast skillets are some of the best dishes we offer, along with healthy menu items.

The company began a beta - testing program during which it paired selected items on its menus with a healthier and / or more sustainable version of it.

While the menu started off simply and focused on pizza, the offerings grew over time to include a full selection of pastas and main courses, many of them healthier items.

From proprietary methods of preparation to an experienced staff focused on nutritional standards, JTM reduces sodium and fat in hundreds of existing menu items with an eye toward always developing healthier new offerings without losing flavor.

Food and Drink - Summer 2013 -(Page 88) > r RESTAURANTS Muscle Maker Grill Muscle Maker Grill attributes much of its success to its ability to create menu items that are healthy but still full of flavors that customers love.

This is supported by the results of a 2013 Mintel study that revealed 23 % of adults had ordered more, healthier fast food menu items in 2013 compared to 2012, with younger adults aged 18 - 34 having the greater tendency to do so.

We want to provide our guests with a delicious, healthy and balanced meal that makes them feel good and not guilty.Thats why all of our menu items are made fresh and under 700 calories!

Smoothies offer a unique opportunity to offer menu items with lots of fresh fruits and other healthy ingredients.

UFood Grill has an array of menu items that are always fresh, healthy and delicious.

Internationally, consumers want a healthier, more diverse menu and that is exactly what we are offering with our wide variety of items created with the freshest ingredients.»

In effect since 1 January 2017, Ontario's Healthy Menu Choices Act, 2015 (passed in May 2015 as part of the Making Healthier Choices Act, 2015 (Bill 45) and accompanied by Ontario Regulation 50/16) requires food service premises that are part of a chain of 20 or more food service premises in Ontario (as well as certain cafeteria - style food service premises) to display calories for «standard food items» on menus, labels and display tags.

Featuring more than 4,000 menu items served at more than 60,000 participating restaurants across the nation, HealthyDiningFinder.com arms users with the most comprehensive database of healthy meals handpicked by registered dietitians based on qualifying nutrition criteria that emphasize lean proteins, vegetables, fruits, whole grains and unsaturated fats.

The Healthy Dining study focused on simply reducing the amounts of target ingredients — and not reformulating or adding additional ingredients — for popular menu items like burgers, seafood, pasta, soups and salads.

Additionally, for most of the tested menu items, the restaurant guests were more likely to purchase the menu items with less sodium,» said Esther Hill, PhD, Director of Research for Healthy Dining.

However, the reality is many of these truly healthier «real food» menu items are not the usual fare in most American children's diets so they are best introduced on try it days first.

On the one hand, Chicago - area school systems are following the national trend of creating healthier menus, primarily by reducing the fat content of entrees; on the other, borderline junk food entrees - pizza and chicken patties - remain the most popular items among students.

In the coming days, I'll be sharing a few more posts to help you out: a round - up of blogs and websites with helpful lists and recipes for healthy packed lunches; a guest blog post from Bri of Red, Round or Green that will get you «pumped up to pack» (plus her super-creative list of ideas for kids who need to go gluten - or grain - free); a healthy muffin recipe from The Simply Wholesome Kitchen that can serve as a quick breakfast, a school lunch item or an after - school snack; a free lunch menu subscription give - away from MOMables, and more.

That timing means Zachary was likely filming his lunches before the reforms of the Healthy Hunger - Free Kids Act were instituted, and that means he was allowed to refuse certain items on the lunch line, including the menu's promised fruits and vegetables.

i think in the cafeteria, a lot of healthier or alternate menu items crash and burn not because they aren't acceptable, but because they aren't actually tried!

The Restaurant Initiative aims to reduce children's excess calorie consumption in restaurants by increasing consumer demand for healthier items on kids» menus, engaging restaurant leaders to increase the supply of these healthier items, and generating and disseminating original research to build the evidence base for healthier kids» menu options.

The plan also focuses on improving the speed and accuracy of service, updating existing restaurants, improving the taste of food and offering healthy menu items among other initiatives intended to bring customers back more often.

Researchers from Drexel University and the University of Pennsylvania studied more than 2,600 menu items served at full - service restaurant chains operating in Philadelphia and concluded that foods served at full - service restaurant chains are high in calories, saturated fat, and sodium, and that standard definitions are needed for «healthy choice» tags and for entrees targeted to vulnerable age groups.

Although no guidelines exist for appropriate nutrient levels of full - service restaurant menu items, about half of the entrees did not meet the study's «healthier» calorie criteria, based on general nutrition advice in the US Dietary Guidelines.

«However, requiring restaurants to make the calorie content of their menu items highly visible could cause restaurants to add new, healthy options to their menus.»

When healthier menu items replaced less healthy items, researchers found the total calories of the students» lunch choices decreased about 4 percent.

Though many eateries would describe their menu items as «healthy,» common practice is to load your plate with excessive servings of butter, salt, sugar, and

Though many eateries would describe their menu items as «healthy,» common practice is to load your plate with excessive servings of butter, salt, sugar, and white carbs.

It seems like every day now I see a magazine, blog, or advertisement for a product or menu item touting the benefits of eating lots of «healthy fats,» avoiding carbohydrates (even in the form of whole foods like potatoes, beans, and fruit), and boosting cholesterol...

As a result of backward thinking, many restaurants offer all egg - white items on their «healthy» breakfast menu — instead of the whole egg.

The raw café in the heart of the Yonge - Eglington village has a selection of healthy, plant - based menu items that will entice any pallet like: pizza, tacos, soups and superfood desserts.

SELECTED ACHIEVEMENTS • Increased restaurant's clientele by 30 % through suggested changes to existing menu and incorporating «in» food items • Decreased menu printing costs by $ 40000 through introduction of «board menu» • Trained 30 serving staff members demonstrating SafeServe techniques • Developed healthy recipes for health conscious patrons and those with food allergies

Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Implemented and supported company initiatives and programs.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Followed proper food handling methods and maintained correct temperature of all food products.Consistently produced exceptional menu items that regularly garnered diners» praise.Quickly and courteously resolved all guest problems and complaints.Prepared healthy, enjoyable breakfasts and dinners for diners.Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.Enforced appropriate work - flow and quality controls for food quality and temperature.Prepared for each shift by placing a clean cutting board and utensil bath at workstation.Displayed a positive and friendly attitude towards customers and fellow team members.Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.Persistently strove for continual improvement and worked cooperatively as a team member.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Actively participated in staff meetings and operated as an effective management team leader.