To help residents make healthy choices from the salad bar we started using color-coded tongs. We put green tongs in healthy items such as lettuce, tomatoes and raw vegetables and we use blue tongs for items in the middle such as cheese and eggs. We use red tongs for unhealthy items such as bacon bits and ranch dressing.
Danette EvansDirectory of DietaryKirkwood by the RiverBirmingham, Ala.,
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