3/5/2012

Restaurants across the country are tweaking their menus to fulfill the demands of more health-conscious consumers. Local eateries and national chains alike are adding more whole grain, low sodium, green vegetable options as Americans respond to the increasing obesity epidemic and rising health care costs. Peter Glander, executive chef at Ruby Tuesday, serves on the CIA's Healthy Menus R&D Collaborative, and says customers will give food a try if it's familiar.

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