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The Motley Fool
July 13, 2010
Selena Maranjian |
Will This New Law Hurt Restaurant Stocks? High calories could lead to lower profits. Restaurant chains, in compliance with a new law, will soon post nutritional information on their menus.   |
AskMen.com
January 16, 2003
Sabrina Rogers |
Eat Out & Still Lose Weight If you're sick and tired of holding back from eating what you really want at restaurants for fear of packing on extra pounds, I have some good news for you. It is possible to both enjoy the good stuff when eating out and still lose weight -- that is, if you follow a few key strategies. |
Food Processing
January 2012
Diane Toops |
Restaurant And School Menu Trends Contribute to Overall 2012 Food and Beverage Industry Trends Culinary and restaurant experts predict the most popular trends on restaurant and school lunch menus. |
Prepared Foods
February 2008
Julia Gallo-Torres |
Article: Clarity on Calories The decision to mandate calorie content on chain restaurant menus meets a positive response, noting that an educated population is essential to fending off the obesity epidemic. |
Prepared Foods
November 2007
William A. Roberts, Jr. |
Article: Around the Foodservice Frontier Diverse flavors are having an impact on American consumers' tastes and preferences. |
Prepared Foods
August 2007 |
On the National Menu Grilled is not just 'grill' anymore... The restaurant industry is 'going green'... |
Prepared Foods
May 1, 2006 |
On the National Menu Vinaigrettes have become a popular flavor component of menu items... The chipotle pepper's spicy, smoky flavor appeals to the mass restaurateur... Pesto has heightened its profile beyond the traditional pasta realm... etc. |
Food Processing
June 2006
Frances Katz |
A healthier foodservice menu The world's 25 largest food companies have done a poor job of providing healthy food and are doing little to follow the May 2004 recommendations of the World Health Organization, according to a recent report. |
Prepared Foods
November 1, 2006
Marcia A. Wade |
2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course. |
Prepared Foods
February 2, 2007 |
On the National Menu -- February 2007 Most popular menu items for dipping sauces... Blackberries gaining in popularity... |
AskMen.com
January 12, 2004
Evan Campbell |
Top 10: Healthy Restaurant Meals The 10 most popular types of restaurants, from Tex-Mex to Italian, and tips on what you should order once you're there if you want to remain slim. |
Science News
December 7, 2002
Janet Raloff |
Home Cooking on the Wane Eating out is especially common for the nation's smallest households, according to a new Department of Energy survey, but all demographic groups have been increasing their consumption of meals prepared outside the home. |
Prepared Foods
June 1, 2005
J. Hugh McEvoy (Chef J) |
Ingredient Challenges: The Chef's Edge: Rice and Pasta: Grains Flavored with Flair With low-carb diets no longer in vogue, carbohydrate-rich products are resuming their rightful place on American menus. Across America, upscale diners are ordering risotto, paella (gourmet rice dishes) and pasta entrees of all kinds. |
Entrepreneur
May 2010
Jason Daley |
The 500-Calorie Smackdown Two restaurants. Two menus. Two plans for major national expansion during roughly the same time frame. Let the food fight begin. |
AskMen.com
Anthony Yeung |
Benefits Of Cooking How learning to cook will kick start your weight loss and lead to better health. |
AskMen.com
January 28, 2013
Tony Horton |
Meal Schedule Ninety percent of the time, we have control of what we eat. We stock our own refrigerators, plan our own meals, pack our own lunchboxes and pick which restaurants we eat at (or at least make our own choices off the menu). I'd like to welcome you to my next law of nutrition: The Plan. |
The Motley Fool
December 15, 2009
Selena Maranjian |
How Menus (and Stocks) Lie to You Train your brain to avoid these tricks. |
Prepared Foods
November 1, 2005
Marcia A. Wade |
Centered on the Plate Whether they are quick-service restaurants (QSR), limited-service restaurants (LSR), casual dining or fine dining establishments, foodservice operators are targeting entrees, appetizers, sandwiches and soups that promote menu diversity by using petite portions and ethnic variations. |
AskMen.com
Shannon Clark |
How To: Make Healthy Food Unhealthy In your quest to get ripped and muscular, you make sure to take the time to carefully prepare your meals as healthily as possible. |
AskMen.com
James Raiswell |
Eat Like The Japanese Here are a few basic tips you can follow to help you eat like the Japanese -- that is, healthier. It isn't particularly difficult and it will help change your diet for the better. |
Prepared Foods
November 2007 |
Article: On the National Menu Vegetarianism is catching on with American restaurants and consumers. |
Prepared Foods
December 2007 |
Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers. |
Prepared Foods
April 1, 2006 |
Ethnic Food Using just a few common ingredients, foodservice institutions are embracing the diversity of America's population, providing a wide range of offerings that are attractive across cultural lines. |
Prepared Foods
January 1, 2006
Maria Caranfa |
On the National Menu Tilapia Heats Up American Menus... Heirlooms... A Sweetly Spicy Pair...'Poor Man's Pudding' No More!... MOOOVE Over Cows... etc. |
Nutrition Action Healthletter
November 2000 |
Greek Food: a Mediterranean Mixed Bag A look at the fat and sodium content for various popular Greek foods. |
Prepared Foods
April 8, 2007
Maria Caranfa |
A Zenspiration - April 2007 Asian cuisine is at an all-time high in popularity, and it shows no signs of slowing down! |
Seasoned Cooking
July 2008
Ronda L. Carnicelli |
Kitchen Focus In the spirit of summer entertaining, here are three great grilling menus. They include entrees, side dishes and even beverages. |
Reason
December 2008
Katherine Mangu-Ward |
Lo-Cal So-Cal? Los Angeles passes a law requiring restaurants with more than 15 locations to post calorie counts on their menu boards, following the model of the Big Apple, whose menu labeling rules went into effect on August 1. |
Prepared Foods
November 2007 |
Article: Menu Trends: Appetizers and the "Craveability" Factor Regional tastes, global influences and sustainability are central to the appetizer category. |
ifeminists
October 28, 2008
Tony Zizza |
We Don't Need The Government To Count Calories For Us The great city of Nashville is considering requiring restaurants to post calorie counts on menus. This isn't just another clear example of the nanny state running wild. It's an insult to working adults. |
AskMen.com
May 3, 2002
Gregory Cartier |
Tired Restaurant Trends Although I maintain that there is no better time to be a gastronome, there is a negative side that I want to expose. I like to call it the mainstream assimilation of haute cuisine... |
Outside
January 2005
Paul Scott |
The Outside Guide to Food Whether your goal is more energy, a happier bod, or a competitive edge for work and play, our seven steps will change the way you think about food. |
Prepared Foods
October 1, 2006 |
On the National Menu Blood orange quickly gaining momentum across U.S. restaurant menus... Mexican corn truffle a delicacy or a disease?... |
Prepared Foods
January 1, 2006 |
With Style! Aramark has introduced an online guide that asks consumers dining-related questions and classifies them into one of six dining categories. It then provides them nutritional guidance and education. |
Health
March 2008
Tracey Minkin |
The Healthiest Fast-Food Restaurants Grab-and-go fare has never been healthier. Here are the shining examples. |
AskMen.com
March 18, 2013
Tony Horton |
Laws Of Nutrition Healthy eating involves commitment, determination, planning and consistency. But if you don't like your chow, there's no way on earth you'll keep eating it for the long haul. Satisfaction is a very big piece of the puzzle. |
Prepared Foods
October 2007
Wilbert Jones |
Article: A Taste of Thai Cuisine The foods of Thailand are made of exotic ingredients that are prepared easily and quickly. |
AskMen.com
August 8, 2006
James Raiswell |
Keep Up In A Gourmet Cuisine Conversation Understanding a few basic terms, names and a few rules of what not to say should help you bluff your way through a fine-cuisine conversation. |
AskMen.com
February 1, 2006
Simon McNeil |
The Healthy BBQ Like the majority of the human race, you probably love to eat but hate to exercise. If that's the case, then you may want to take a look at these healthy barbecue alternatives. |
Health
March 2008
Brittani Tingle |
Eat Out--Without Gaining a Pound Steer clear of menu pitfalls with these tips from our experts. |
Prepared Foods
November 1, 2006
Chef J. (a.k.a. Hugh McEvoy) |
Coming Together The annual American Culinary Federation's national convention gathered chefs from the four corners of the earth -- who defined four hot trends. |
AskMen.com
Shannon Clark |
Cheating On Your Nutrition Program The good news is that cheating on your nutrition program can actually help you with the dieting process. Read on to learn more. |
AskMen.com
Joshua Levine |
Prevent A Heart Attack: Part II Yes -- you can lower your chances of getting heart disease by choosing your foods more wisely. |
AskMen.com
November 2, 2012
Tony Horton |
How To Eat Well One bad meal doesn't have to lead to three months of poor eating. Have your plate of nachos, get over it and get back to the plan. |
Science News
February 18, 2006
Janet Raloff |
Fooling the Satiety Meter (with Recipe) Want to lose weight without counting calories? A new study finds that the easiest strategy might be reducing a meal's energy density (calories per ounce of food)... Almond Chicken Salad Sandwich recipe... |
American Family Physician
February 15, 2004 |
Nutrition: Tips for Improving Your Health Good nutrition is one of the keys to good health. Good nutrition means eating foods that have a lot of vitamins and minerals in them, and foods that are not high in fat. |
AskMen.com
May 10, 2014
Marilee Nugent |
This Is Why School Lunch Programs Are An Epic Fail Clearly, nutrition by the numbers doesn't work. Not when it's a set of rules imposed on contract cafeteria food providers trained in the preparation of pre-fab processed meals. |
Food Processing
February 2006
David Feder |
Well Noted: Tell Me What to Eat Where nutrition educators are struggling, manufacturers may be succeeding -- because the best way to get folks to eat healthier food is to put it in front of them. |
Food Processing
February 2008 |
Toops' Scoops: Healthy Eating a Struggle Helping consumers find enjoyment in fruits, vegetables and grains is a huge growth opportunity for processors and retailers. |
Prepared Foods
June 1, 2005
Tom Zind |
Off the Beaten Path Every new groundbreaking food trend has left industry pundits wondering whether, at last, everything has been tried. But American diners are always searching for the next thrill. Today, over-the-top flavors and combinations are the order of the day. |
