Word: menu
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Dates: during 2000-2009
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...participants were then presented with various opportunities to consider and choose different foods. In the first round, they were given a simple menu that included only three items: chicken nuggets, french fries and a baked potato. To eliminate the confounding variable of money, the researchers told the volunteers that all items cost the same. People generally agreed that the fries seemed like the least healthy choice, and no surprise, those who scored highest in self-control were the least likely to choose the food. After that group left, another one was brought in and offered the same three choices...
...foods: for one it was a bacon cheeseburger, a chicken sandwich and a fish sandwich, with a veggie burger thrown in later as a ringer; for the other it was fudge-covered Oreos, plus two other types of Oreos, with a 100-cal. Oreo packet later added to the menu. In each case, the folks who rated high in self-control did a good job of making the healthiest choices they could - until a truly healthy option was presented, which is when they fell completely off the wagon...
...Winthrop Street, UpStairs on the Square co-owner Mary-Catherine Deibel said that her restaurant is always on the lookout for ways to implement environmental practices. The establishment—known for its eye-popping girly décor, well-reviewed dishes and high menu prices—is a member of the Green Restaurant Association, a national non-profit organization that promotes sustainability in the industry...
...Besides ongoing efforts to use local produce and reduce energy usage, UpStairs began offering in-house filtered water last month as an alternative to the imported water it usually serves. Bottled water is still offered on the menu, but Deibel said the response to the filtered water alternative has been “very positive...
...months ago, the restaurant also made an adjustment to how private events and functions are hosted. Instead of giving a disposable menu to each customer, the restaurant now only prints a menu for every two diners, slashing its paper usage in half...