"If the fast food industry came to you for advice about how they could nutritionally improve their menus, what would you tell them?"
"Fresh fruit, low-fat diary products, low-fat or skim milk, keep up those salad bars, baked fish, baked chicken, and that lean roast beef. It is possible to offer nutritious tasty foods at a fast food restaurant, and I hope that the chains are moving in the right direction with the proliferation of salad, salad bars, and the like."
In Washington, Michael Jacobson, Director of the Center for Science in the Public Interest
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