Responding to the mounting interest in better eating on campus, the University of Massachusetts Amherst is offering dining hall customers an array of flavorful, varied and healthful foods through its healthy lifestyles initiative called Be Smart. Eat Smart. Live Smart.
The program consists of 11 steps that executive director of auxiliary enterprises Ken Toong, executive chef Willie Sng and senior dietitian Dianne Sutherland have implemented over the past few years.
Among the key
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