Fat-modified menu's ongoing success noted
1980
Pannbacker, Beth | Berkson, D. | Pardo, E. | Rech, R. | Callanta, O. | Hall, Y. | Mojonnier, L.
Menu modifications were designed and implemented to follow the Heart Association's recommendations for decreased intake of fat for a hospital's inpatients, employees and visitors, in order to lower serum cholesterol levels. A selective menu focused on calorie adjustment and cholesterol and fat reduction through food group classification based on chemical composition of ingredients. Some suggestions for change were: egg substitutes, nonfat milk; vegetables without sauces; and low-fat desserts. An education program was implemented at the same time throughout the hospital. Resistance to change was overcome when it was demonstrated that substitutions could be made without jeopardizing taste or quality of food offered and at no extra cost.
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