The U.S. Navy’s new 21-day healthy menu, introduced in October, has gotten mixed results so far, according to a report in the Virginia Pilot. The new shipboard eating plan replaced a 35-day traditional menu with a slate of offerings designed to be lower in fat and calories and with more ethnic choices. Each meal has at least one entree with 15 or fewer grams of fat. The menu, which emphasizes baking over frying and uses more preprepared product, tries to compromise between traditional ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.