Sentence examples for nutritional menu from inspiring English sources

Exact(1)

While the move by restaurants to more nutritional menu offerings is driven by external factors, many operators are finding that cutting calories, sodium, sugar and fat pays off.

Similar(59)

Using the same methods, researchers examined 18 of the top fast-food restaurants in the United States and documented changes in the nutritional quality of menu items along with changes in marketing to children and teens on TV, the Internet, social media, and mobile devices.

Listing nutritional information on menus certainly makes a difference.

Sixty-two percent supported requiring calorie and other nutritional information on menus, and 41percentt a special junk food tax.

Big brands in India's food and beverage market are increasingly providing nutritional information on menus and packaging.

He said it would cost a restaurant more than $600 to have just one item analyzed and print its nutritional information on menus.

Several state legislatures are passing laws that prohibit municipalities and other local governments from adopting regulations aimed at curbing rising obesity and improving public health, such as requiring restaurants to provide nutritional information on menus or to eliminate trans fats from the foods they serve.

"We are not only offering a GPS-driven check-in app to keep track of customer visits digitally, but we are offering guaranteed rewards, a restaurant locator, a social media interface, streaming videos, menus, nutritional information and more".

With new federal and state mandates requiring restaurants to post nutritional data on menus, there's never been a more important moment for the industry to confront the facts on healthful eating.

But some 20 other states and localities are considering measures that would require chain restaurants to provide calories or detailed nutritional information right on the menu or menu board, often next to the price and in the same size lettering.

When developing menus and nutritional programmes, taste should always come first – but tailoring menus to individual nutritional needs is a close second.

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