Low-carbohydrate diets are common now in many segments of the adult population, including young people in their early 20s. For some people, it's a means of keeping weight off or enhancing their bodybuilding efforts. Others embrace these eating regimens because of gluten intolerance or new studies that show pre-diabetes responds well to reducing dietary starches. Here are some tips for how you can update your college food service program to accommodate low-carb dieters while improving student health and the bottom line at the same time.
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