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The airlines are serving more meals and offering healthier and higher-quality food choices than last, says Charles Stuart Platkin, an assistant professor at CUNY School of Public Health at Hunter College in New York who’s assessed airline food’s nutritional value in seven annual surveys.
“A few airlines are realizing that, if they pay attention to food, they can increase customer experience and satisfaction,” says Platkin, who edits the website dietdetective.com. “Calorie-laden, unhealthy, heavy foods have been shown in research to negatively impact mood.”
