A new resource developed in partnership with school nutrition professionals in Vermont seeks to help schools serve more local, fresh foods. The cookbook, "New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks," includes recipes, such as chicken vegetable curry and strawberry spinach salad, that have passed student taste tests. Tips for introducing recipes and purchasing local foods also are included in the book.
There's not a strict category of "supefoods" but they're generally understood to be ingredients that pack a big nutritional punch in a small portion, experts say. Some 1,750 menu items at limited-service chains have at least one superfood, according to MenuMonitor. At Just Salad, each season brings a new chef-created salad made with superfoods including kale, spinach, red cabbage, roasted butternut squash, broccoli, pumpkin seeds, wheatberries, fresh beets and grilled tofu.
Wendy's will buy 2 million pounds of California strawberries and 1 million pounds of U.S. blueberries this summer to ensure a sufficient supply for its seasonal Berry Almond Chicken Salad, the company said. The salads also include 11 varieties of field greens.
Posting calorie counts on menus appears to be an ineffective way to influence eating patterns, so state and local governments need to develop more creative labeling alternatives, Sara Bleich and Lainie Rutkow of Johns Hopkins' School of Public Health write in The New England Journal of Medicine. The professors call for governments to launch pilot projects that try new methods of getting people to make healthier choices when eating out.
A Colorado chef was given the challenge of creating an Italian-influenced meal for four with less than $40. His creations included Arugula salad with pickled shallot vinaigrette, Leg of lamb with glazed radishes and Gubana.