We hosted a Farm to Table Dinner featuring food prepared with locally sourced, seasonal produce. Our menu reflected the colors and tastes of spring and provided 100% of the participant’s daily recommended fiber intake. A dietitian provided tips on the benefits of incorporating more fiber and a variety of color into their food choices.
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Pushing Fiber
Jul. 03, 2012Gail ErmerDir., Food & Nutrition Svcs.Providence Holy Cross M.C.Mission Hills, Calif.,
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