Buying & serving organic foods helps the environment, but are they safer to eat? Are they healthier or more nutritious? As organic foods become more prolific, operators are asking these questions to see if these foods will work for them.
Hospital foodservice operations can and should improve their menu offerings in a manner that both supports local agriculture and sets an example for consumers to follow, according to a report released last month by Occidental College's Urban and Environmental Policy Institute (UEPI) and the Center for Food and Justice.
High-fat diets are associated with an increased incidence of obesity, heart disease, hypertension, cancer, diabetes and gallbladder disease. So government agencies and health professionals recommend reduced intake of total fat (30% or less of total calories) and saturated fat (10% or less of total calories).