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"You can get a salad like this, there's Japanese food ... it's a lot better than a lot of other airports," said Miller, 52, of Harbor Springs, who was eating lunch at the Mediterranean Grill in the McNamara Terminal.
"This is not one of those places you expect to get decent food ... I'm glad to see variety."
So is the Physicians Committee for Responsible Medicine, which has ranked Detroit Metro first -- in a tie with Dallas/Ft. Worth -- for its healthy food options.
The Washington, D.C.-based group's dietitians said 95% of Metro's restaurants offer at least one low-fat, cholesterol-free vegetarian entree. The survey ranked 15 of the busiest U.S. airports, which elected to participate in the study. The group rankings were No. 1 through No. 12, three of which were ties.
Ranked 12th was Ronald Reagan National Airport in Washington, D.C. Hartsfield-Jackson Atlanta International, the main hub for Delta Air Lines, was ranked 11th.
Susan Levin, a registered dietitian with the Physicians Committee, said travelers should pay close attention to what they eat in an airport. Air travel alone is likely to make people dehydrated, constipated and cranky. Junk food makes it worse, she said.
With more and more airlines not including meals on flights, and longer waits at airports because of security requirements, travelers are "sort of at the mercy of what's available to you," she said.
"Airports are stepping up because people want to eat healthful food," she said.
Levin was tempted herself in a recent trip to Detroit's McNamara terminal by the "awesome sushi bar" at SORA, an Asian cuisine spot.
"And who's ever tempted by a restaurant in an airport?"
George Naser, president of Online Cafe Bar and Grill at Detroit Metro, says he offers the same quality you'd find at any restaurant. Naser, whose restaurant opened with the terminal in 2002, said a neighbor prompted him to include a vegetarian option on his menu.
"She said to me, do you know how hard it is to go to the airport and get a veggie sandwich?" Nasar recalled.
Gone are the days when airports just offered high-calorie sweets or greasy fried food.
On line offers that veggie sandwich as well as a fruit plate and other healthy options. The eatery is looking into adding gluten-free snacks.
At Mediterranean Grill, a chef worked with the Henry Ford Heart and Vascular Institute to adapt menu items for the airport's Heart Smart program, said Richard M. Frievalt, administrative general manager for Romulus-based Midfield Concession Enterprises, which operates Mediterranean Grill and other restaurants in both the McNamara and North terminals.
Frievalt said the restaurant modified its recipe for falafel, which is usually fried, to reduce the oil used and bakes the Middle Eastern specialty.
The Heart Smart items are marked with little red hearts on menus all over the airport.
"They are fairly popular items," said Frievalt. "Most of the traveling public is savvy about healthy food."
Brian Lassoline of the Wayne County Airport Authority credited the Heart Smart partnership for Metro's variety of food options. All concessionaires are asked to include healthy options on their menus, he said.
Caroline Trapp, director of diabetes education and care for the Physicians Committee, said Metro definitely deserves recognition because it's easy to find vegetarian options -- which are crucial to a healthy diet.
"The rate of diabetes has doubled in the last 10 years in this country," said Trapp, who also is a nurse practitioner in Southfield. "We are not going to prescribe our way out of this problem.
"It's wonderful to see restaurants responding to this ... ideally, eating healthy would never take a vacation."
Contact MARY FRANCIS MASSON at 313-222-6159 or mmasson@freepress.com.
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