Extension
Date of this Version
1997
Abstract
The National Restaurant Association reported that Americans spent 44 percent of their food dollars outside the home in 1996, compared to 25 percent in 1955. While more consumers are eating out, they also are requesting foods that are healthier.
How is the food service business responding to consumer demand for foods that are prepared in a healthier way? Both chefs and restaurant owners/managers are adding healthier food choices to their menus. So can you, as a consumer, eat out and be healthy at the same time? Yes. By following the tips given here, consumers can dine on restaurant food and still be health conscious.
Comments
© 1997, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.