Anita Jones-Mueller

President and Founder,
Healthy Dining

Anita founded Healthy Dining with a desire to contribute to a healthier America by “bringing together the culinary brilliance of the restaurant industry with America’s growing quest for great-tasting, healthier cuisine.” She is a nationally recognized authority and an inspiring leader who brings to market innovative nutrition-related strategies and solutions to help restaurants prosper while educating and empowering Americans to enjoy healthier cuisine. Anita earned a Master’s Degree in Public Health from San Diego State University.

Q&A: Dan Barash of Moe’s Southwest Grill 
Anita Jones-Mueller talks to Dan Barash about healthy, family-friendly food
How restaurant plates can measure up to ‘MyPlate’ 
Healthy Dining’s Anita Jones-Mueller breaks down the new food pyramid for the industry
Q&A: More with Paul Antico, founder of 
Anita Jones-Mueller continues her discussion with Paul Antico of
How will your guests measure the value of the calories you serve? 
What calories on menus mean for operators and tips to increase value of calories served
Old news is good news 
What the new dietary guidelines mean for your restaurant
Three reasons restaurants should offer low sodium items 
Healthy Dining's Anita Jones-Mueller on why restaurants should take the issue of sodium seriously
Gluten-free menus: A must-have for millions 
How to gain the loyalty of a growing consumer segment and avoid the ‘veto vote’
What federal menu-labeling rules mean for your restaurant, part 2 
Anita Jones-Mueller of Healthy Dining continues look at the FDA's guidance on menu labeling.
What federal menu-labeling rules mean for your restaurant 
Healthy Dining's Anita Jones-Mueller breaks down the FDA's guidance for the industry
Childhood obesity: 10 ways your restaurant can make a difference 
Healthy Dining's Anita Jones-Mueller shares tips on creating healthful options.
What sodium reduction recommendations mean for your restaurant 
A recent report by the Institute of Medicine's outlines a long-term, collaborative solution to reducing sodium intake in America. Learn what implications. Learn what implications the report is likely to have on the restaurant industry.
How to tackle menu labeling 
Healthy Dining's Anita Jones-Mueller offers tips for restaurant operators about how to get ready for national menu-labeling rules.
A few creative substitutions let restaurateurs cut the salt while still bolstering food’s flavor 
If you are like most restaurant operators, you are starting to explore strategies to reduce sodium levels in all or some of your menu items.
Accurate info is vital in the menu-labeling era 
As menu-labeling legislation spreads from New York City to the Pacific Northwest and from the...

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