title: Menu changes balance low costs and high nutrition. Health-care foodservice grapples with scratch vs. preprepared foods.
authors: P
authors: P
authors: Ericson
mesh_terms: D000368:Aged; D005522:Food Services / Q000191:economics*; D006707:Homes for the Aged; D006801:Humans; D008612:Menu Planning / Q000379:methods*; D009096:Multi-Institutional Systems; D014481:United States