USDA plans nutrition incentives
School foodservice authorities across the country that serve meals which satisfy federal dietary guidelines may soon qualify for special financial rewards, under a new incentive program being developed by the U.S. Department of Agriculture.
Todd Foutty (rhymes with "howdy"), dir. of food operations at 750-bed MetroHealth Medical Ctr. in Cleveland, oversees—among other responsibilities—the implementation of a sophisticated cook-chill production and food delivery system that he initiated as part of a $3.5 million renovation begun in 1998.
Members of the meat and potato crowd—still a solid majority throughout the country—are generally willing to vary their entrees with a selection of grains "on the side," especially those that are either made-to-order, exhibition-style, or well-seasoned with an appetizing array of spices and herbs, operators report. Many locations now offer menu grains as a daily feature of their salad bars and often include them in specialty recipes on a weekly basis.