Carbohydrate Counting Not Highest Priority for Diners Finds Technomic Inc. Study.Business Editors/Food Writers CHICAGO--(BUSINESS WIRE)--Feb. 17, 2004 Consumers are most concerned about their intake of total fat, saturated fat saturated fat, any solid fat that is an ester of glycerol and a saturated fatty acid. The molecules of a saturated fat have only single bonds between carbon atoms; if double bonds are present in the fatty acid portion of the molecule, the fat is said to be , calories and sugar in foodservice settings, according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. Technomic Inc.'s recently completed major study on the impact of obesity on the foodservice industry. Carbohydrate carbohydrate, any member of a large class of chemical compounds that includes sugars, starches, cellulose, and related compounds. These compounds are produced naturally by green plants from carbon dioxide and water (see photosynthesis). consumption is less of a concern, despite considerable media attention. Study sponsors included over 20 food and beverage F&B is a common abbreviation in the United States and Commonwealth countries, including Hong Kong. F&B is typically the widely accepted abbreviation for "Food and Beverage," which is the sector/industry that specializes in the conceptualization, the making of, and delivery of foods. manufacturers, restaurant chains The following is a list of restaurant chains. See also: Fast-food restaurant, Casual dining, List of reference tables. International
% concerned
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Total fat 66%
Saturated fat 64
Calories 61
Sugar 58
Carbohydrates 55
"Our research indicates that foodservice suppliers and operators should be aware that consumer health and nutrition concerns go well beyond carbohydrates," says Robert S Robert, Henry Martyn 1837-1923. American army engineer and parliamentary authority. He designed the defenses for Washington, D.C., during the Civil War and later wrote Robert's Rules of Order (1876). Noun 1. . Goldin, executive vice president at Technomic Inc. "While media attention has been heavily focused on carbohydrates, our research indicates that other areas are of greater concern to foodservice consumers." For more information on Technomic's obesity study or other related services, contact Robert S. Goldin, (312) 876-0004, ext. 236, Technomic Inc. (rgoldin@technomic.com). |
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