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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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  • 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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