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      • Faculty Publications  (2)

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      • July 2021
      • Article

      Availability and Nutrient Composition of Vegetarian Items at U.S. Fast-Food Restaurants

      By: Caroline G. Dunn, Mark J. Soto, Sophia V. Hua, Elizabeth A. Keenan, Lindsay M. Jaacks, Julia A. Wolfson and Sara N. Bleich
      Research Questions: What are patterns in availability of vegetarian items in U.S. fast-food chains (2012 to 2018) and are there differences in nutrient composition between and within vegetarian and nonvegetarian items annually and over time?
      Key Findings: In this...  View Details
      Keywords: Fast Food; Restaurants; Vegetarian; Consumer Health; Sodium; Food; Nutrition; Health; Food and Beverage Industry; United States
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      Dunn, Caroline G., Mark J. Soto, Sophia V. Hua, Elizabeth A. Keenan, Lindsay M. Jaacks, Julia A. Wolfson, and Sara N. Bleich. "Availability and Nutrient Composition of Vegetarian Items at U.S. Fast-Food Restaurants." Journal of the Academy of Nutrition and Dietetics 121, no. 7 (July 2021): 1306–1311.
      • July 2019 (Revised November 2022)
      • Case

      Momofuku Ando and the Globalization of Noodles

      By: Geoffrey Jones and Megumi Takada
      This case examines the entrepreneurial career of Momofuku Ando, the Taiwanese-born Japanese entrepreneur who pioneered instant boodles with his Chicken Ramen (1958) and Cup Noodle (1971) products. It begins by reviewing his many previous unsuccessful ventures,...  View Details
      Keywords: Entrepreneurship; Personal Development and Career; Failure; Success; Globalization; Corporate Social Responsibility and Impact; Food and Beverage Industry; Japan
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      Jones, Geoffrey, and Megumi Takada. "Momofuku Ando and the Globalization of Noodles." Harvard Business School Case 320-006, July 2019. (Revised November 2022.)
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