While the restaurant industry continues to face criticism for its perceived role in the obesity epidemic, industry officials say restaurateurs already are in line with the most recent dietary guidelines issued by the U.S. Department of Agriculture earlier this week. Operators say they are addressing concerns raised in the latest guidelines by offering lower calorie options, more produce and whole grains, and menu selections containing less sodium. The National Restaurant Association, in a ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?