More than 25 percent of American adults chow down on fast food two or more times each week. Known for menu items containing high amounts of fat, sugar, and salt, fast-food restaurants have contributed to America's poor diets and increased risk of diet-related chronic diseases, like heart disease and diabetes. A new study funded by the Robert Wood Johnson Foundation's Healthy Eating Research program and published in the American Journal of Preventive Medicine presents results from a 14-year study indicating that fast food restaurant menus have only modestly increased nutritious offerings, and much improvement is still needed.

 

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