Abstract
Today's diners want "slightly healthier" menu items when dining out. The Culinary Institute of America's Healthy Menus R&D Collaborative is helping diners eat nutritious and delicious foods through innovations in recipe development. Focus areas for the Culinary Institute of America's collaborative include reducing sodium, increasing fruits and vegetables, and decreasing calories in meals in quick-service restaurants, children's meals, campus dining, and other volume foodservice operations. This article describes the history of the collaborative and shares ways in which they are changing the way Americans eat when dining out.