Word: menus
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While at the end of November eggs remained off the dining hall menus, at the semester’s close most student employees were allowed to return to their positions, provided that they were cleared...
...following pages will make it clear that there's plenty of reason for hope. Researchers are hard at work trying to understand the basic biochemistry of hunger and fat metabolism; policymakers are pushing for better labels and nutritional information; school boards are giving their cafeteria menus a closer look and reconsidering vending-machine contracts with makers of sugary soft drinks; urban planners are rethinking our cities and towns to get us out of the car and onto our feet; Americans in record numbers are putting themselves on low-carb and low-calorie diets; and more and more foodmakers are beginning...
...Well before we were very social creatures, we were decidedly hungry creatures, and we ate anything we could lay our hands on. Insects, worms and up to 20 kinds of game were nothing to a hunter-gatherer. As our tastes became more refined, the number of items on our menus shrank, mostly because we did a better job of intuiting what we needed. Cultures that developed a taste for rice and beans didn't know a lick about combining incomplete proteins, but that's what they were doing. People who learned to enjoy high-fiber foods didn't understand intestinal...
...next step, say Ludwig and Brownell, is to restrict the sale of potato chips, candy and other junk food in schools. Texas, Los Angeles and New York City are leading the way. After that, says Brownell, cafeteria menus should be revised to replace foods high in empty calories with more nutritious fare. Ludwig is eager to eliminate fast-food-type meals from school cafeterias, some of which sell food supplied by McDonald's, Pizza Hut, Burger King and other franchisers. On days when kids eat fast food, they consume an average of 187 more calories than on days without fast...
Sandy Beall eats dinner out five times a week and regularly laments the choices he sees on the menus--unless, that is, he's eating at a Ruby Tuesday, the restaurant chain he founded in 1972 and still runs. It's not that Beall (pronounced Bell) is a culinary snob. Far from it. "I love all kinds of food," he says. But like millions of other Americans--and millions more who should be--he's watching his weight, and he notes the obvious: "It's a real challenge to find good restaurant food that will help you maintain a healthy...