health and wellness

The Big Orange Meal Share allows students to donate any or all of the five guest meals they receive with their meal plan each semester to peers in need.
Mark Mollentine is known for transforming cafeteria food typically high in calories, fat and sugar into healthier options. Here are tips for others who want to give it a try.
Nearly one in five high school students say such programs play a significant role in where they will apply.
The cafeteria director said he hopes to also make the school’s Pasta Wednesdays gluten free.
Students at West Ottawa Public Schools can also sort menu items by allergen, officials say.
The facilities plan to raise the portion of ABF proteins to 20 percent.
The four-week program delivers “cook and chill” meals to discharged patients at risk of becoming malnourished.
colored tongs
Virginia Commonwealth University uses Meet @ Balance: a colored tongs system at an all-you-care-to-eat salad bar. The tongs help advise healthfulness.
samosa stuffed potato
To create a healthier but gratifying version of a normally calorie-ridden stuffed baked potato, Chuck Hatfield took a few cues from Indian cuisine.
A survey finds a belief the industry could be lax.

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