It wasn't so long ago that kids' menus were almost an afterthought for most restaurateurs, who casually courted the wee folk with the traditional hamburger and fries, mac and cheese, peanut butter and jelly, and, perhaps, spaghetti and tomato sauce. Increasingly, though, serious concerns about childhood obesity in the United States have prompted chefs and restaurateurs to take a closer look at the nutritional value of their children's offerings and make some long-needed ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

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?


Already registered? here.