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health and wellness

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Students learning 'balance'

 Nov. 14, 2006

Sodexho’s Balanced Way program touts healthful eating over plethora of fad diets to students at four southern universities.

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Menu planning for diabetics

 By Karen Wilk Rubin MS, RD, LD on Nov. 14, 2006

There is no single diet for diabetics—so how can you craft a balanced menu?

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CAL, EPA Paint Facilities 'Green'

By Paul King on Oct. 06, 2006

The University of California at Berkeley and the government office complex for the EPA show others how easy it is to make foodservice environmentally friendly. By "greening" their business, these two operations are striving to make a big impact on the environment.

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Serving the strict vegan

Apr. 14, 2006

Meeting the needs of those who shun all animal-based foods, while challenging, is necessary—and not as hard as you think.

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USDA eases milk rules

Jan. 14, 2006

Interim rule also strives to protect status of ‘100% fluid milk.’

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Daily dairy needs boost

By Karen Wilk Rubin MS, RD, LD on Dec. 14, 2005

Dairy products provide numerous health benefits for our bodies, but only 30% of Americans are meeting the goal for consuming daily dairy standards. How can you help customers ‘moove’ up? We've got tips on promoting dairy consumption in your operation.

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Big Apple retools school meals, one bite at a time

Nov. 14, 2005

Can a program that serves about 860,000 meals in 1,300 feeding sites daily effect major change? With the right team, it can.

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Dispelling the myths

By Karen Wilk Rubin MS, RD, LD on Sep. 14, 2005

Is butter worse than margarine? Does protein build muscle? Read on for answers to these and other nutrition falsehoods.

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Pain in the grain

By Karen Wilk Rubin MS, RD, LD on Aug. 14, 2005

How can you help customers eat more whole grains, since not many do?

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Low-carb lowdown

By Karen Wilk Rubin MS, RD, LD on Jun. 14, 2005

Does the term ‘low-carb’ have any significance any longer? Did it ever?

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