A Big Year for Small PortionsHow restaurants are shrinking offerings without shrinking the size of the check www.rmgtmagazine.com/food-beverage/big-year-small-portionsOne in Five U.S. Adults Considered ‘Healthy Eaters’According to findings from The NPD Group, eight out of 10 U.S. adults describe themselves as “extremelyhealthy” or “very healthy,” yet only one in five have what is considered a “most healthy” diet, with 65percent maintaining a body mass index (BMI) considered overweight or obesewww.progressivegrocer.com/top-stories/headlines/consumer-insights/id36191/one-in-five-u-s-adults-considered-healthy-eaters/Taking Local Sourcing to a New LevelRestaurants are going to greater lengths to source local ingredients. It takes more than an onsite gardenor shopping at the farmers market to get customers’ attention. Some smaller chains and independentrestaurants are going to great lengths to cultivate local bounty and share it with their customershttp://www.nrn.com/latest-headlines/taking-local-sourcing-new-levelNew Consumer Resource -- What’s in Our Food: Understanding Common Food IngredientsThis resource takes the mystery out of common food ingredients by describing how and why they areused and the U.S. government’s process for determining if they are safe to eat and accurately labeled.www.healthnewsdigest.com/news/Food_and_Nutrition_690/New_Consumer_Resource_Helps_Demystify_Common_Food_Ingredients.shtmlHealthBecause Americans love their fast food, the segment has become an area of focus for organizations and consumer groups out there that are focusing on this important issue of health. www.qsrmagazine.com/news/your-market-your-critics-your-brandCompiled by Lauren Swann, MS, RD, LDN