Hall Jackson

“Nutritional information is mandatory on labels only for foods for which a nutritional claim is made or that have added vitamins, minerals, or protein.”
― Ruby Parker Puckett, Foodservice Manual for Health Care Institutions

“Once the entrées have been selected for both the noon and dinner meal, consider the entrée for the main meal first and then the entrées for the other meals; choose the accompanying vegetables and potatoes, rice, or pasta on the basis of their color, form, texture, and flavor. A colorful vegetable in whole, sliced, diced, or mashed form makes the meal more attractive. Crisp vegetables complement a soft or creamy main dish. Next, select salads that contrast with the rest of the meal in color, flavor, and texture.”
― Ruby Parker Puckett, Foodservice Manual for Health Care Institutions

“The USDA organic seal appears on foods labeled as: 100 percent organic: Products made entirely from organic ingredients Organic: Products containing 95 percent organic ingredients Made with some organic ingredients: Products containing 70 percent organic ingredients Some organic ingredients: Products containing less than 70 percent organic ingredients (Dimitri and Greene, 2002)Δ”
― Ruby Parker Puckett, Foodservice Manual for Health Care Institutions

“At present, the FDA does not require genetically modified foods to be labeled; however, it has developed a guiding document for companies that wish to declare genetically enhanced ingredients in their food. A number of alternative proposals are being considered concerning the labeling of foods obtained through biotechnology.Δ”
― Ruby Parker Puckett, Foodservice Manual for Health Care Institutions