Health & Wellness

Promoting customer and employee well-being
Washington University in St. Louis added a MyPlate meal option at the start of the spring semester as a simple way to serve a balanced meal and help educate students about proper portion sizes.
From farmers’ markets to educational sessions with dietitians and labeling better-for-you options, creating a comprehensive wellness program encompasses a whole host of tactics. This month we...
Concerned parents visiting campus and an increased number of students enrolling with special dietary needs propelled the dining services staff at Eastern Washington University, in Cheney, to host a...
What do cigarettes, alcohol, drugs and salt have in common? They are all being regulated in some way by the U.S. government due to their potential negative effects on health.
Dining services at the University of Nebraska-Lincoln wanted to showcase the healthy options that are served in the dining halls.
Last month the USDA permanently lifted the regulation that set maximums for the amount of grain and protein that could be served each week in school lunches.
This month: all-beef burgers are booted in Fairfax schools, guacamole and chips are a hit at Northwestern University, Metz's Live Well program adds whole grains into its concept and more.
When you set out to create the healthiest and most sustainable dining hall in the nation, you’d better do your best to deliver.
This month, Color My Tray promotes vegetable consumption, Aramark launches Healthy for Life Program, Western Michigan moves to neighborhoods and more.
In order to improve resident opinion of dining services, as well as resident health, Doug Taggart, administrator at the 82-resident Arlington Residence and Rehabilitation Center, in Texas,...


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