Can you put a healthful item on the menu that people will actually choose to order? How can you reduce calories and add nutrients? How can you cook with less fat and get more flavor? These are questions that many — if not most — operators face all the time now, when money is tight and waistlines are expanding. Paulette Lambert, RD, CDE, director of nutrition at the California Health & Longevity Institute, has been teaching schools, corporations and hospital ...

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