Healthy Tips and Recipes for Institutions from The Vegetarian Resource Group
Accommodating Vegans in Assisted-Living Facilities
By Chef Nancy Berkoff, RD, EdD
As the population over 50 increases, we will see more and more assisted-living operations. Of course, these facilities will have to meet their clients’ various dietary needs and desires. This is where it can get difficult for the food service operator. It’s relatively easy to prepare 200 vegetarian entrées or 50 non-vegan desserts. It gets more complicated when you’re trying to please a mixed audience with limited cooking staff or cooking space.
MORE INFORMATION AND RECIPES:
Heart-Centered Humans for Animals' Rights and Protection
SECTION HEADS ARE ALSO LINKS TO PAGES
Telomeres: Cap It All Off With Diet
How to Slow Brain Aging by Two Years
Sanjay Gupta interviews 100-year-old physician, Ellsworth Wareham. Ellsworth credits much of his health and longevity to a plant-based diet.
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April 17, 2013
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