Tag: Foodservice

Fast Food – The Best Choices at Each Chain

We came across this topic some time back and thought it would be good inspiration for a NutriScape.NET article written from the dietitian’s point of view. Here are some quick snippets you can follow.

From: SUBWAY

We could use an article on the best choices of items from each of the major fast food chains with links to their online menus.

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Plant-based foods play a growing role on foodservice menus

Foodservice companies such as Sodexo and Aramark are making more menu items out of plants.

Article from SmartBrief: Plant-based foods play a growing role on foodservice menus

What Have the Last 10 Years of School Food Policy Taught Us? | Civil Eats

From school lunch shaming to universal free meals, four experts discuss the changes the past decade has brought to the nation’s school food program and how to make healthy, nutritious food accessible to all.

Article from Civil Eats: What Have the Last 10 Years of School Food Policy Taught Us? | Civil Eats

Teabags Can Release Billions of Microplastics into Your Drink, Study Finds

September 25, 2019 Just one plastic teabag can release billions of tiny plastic particles into tea, scientists have discovered. The research, which “shocked” the team, suggests we may be consuming far more mircroplastics than we currently realize—with potential impacts on our health. Steeping a single, empty plastic teabag at 95 degree Celsius releases around 11.6 billion microplastics and 3.1 billion plastic nanoparticles into the water, according to the authors of the study published in the

From Newsweek: Teabags Can Release Billions of Microplastics into Your Drink, Study Finds

Probabilistic risk model of norovirus transmission during handling and preparation of fresh produce in school foodservice operations

Human noroviruses (NoV) are recognized worldwide as important pathogens and the primary cause of foodborne disease outbreaks from contaminated food in the U.S. They are often transmitted by infected food handlers manipulating foods during preparation, such as fresh fruits and vegetables.”

Original Article