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By Jamie Popp, Special to R&I

Database options help operators keep nutrition analysis current.

Consumer interest in healthful eating coupled with operator commitment to nutrition education mean that tracking ingredients and analyzing menus have become complicated-and yet essential-tasks. Calculating calorie counts and fat and vitamin contents of a dish no longer suffices. Nutrition analysis and reporting now goes much deeper, requiring many operators to develop sophisticated databases and online directories of nutrients for all ingredients, according to Deann

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