Issues in Contemporary Nutrition 98/99

Issues in Contemporary Nutrition 98/99

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According to the associationa#39;s report, Tableservice Trends a€” 1995, more than half of consumers 35 and older and 2 out of 5 consumers 18 ... This program, which helps chefs create and promote heart-healthy foods on their menus, signed up 20 fine-dining restaurants within a ... Claims about the relationship between a nutrient or food and a disease or health condition: for example, a dish that is low in fat, anbsp;...


Title:Issues in Contemporary Nutrition 98/99
Author: Linda Stonecipher
Publisher: - 1998-01-01
ISBN-13:

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