Suppose You Are a Registered Dietician in Charge of a School

Suppose you are a registered dietician in charge of a school cafeteria. Your goal is to reduce the number of "empty" calories (e.g., high in sugar and fat, low in protein and other nutrients) that school children consume at lunch. You should

A) serve nutritious foods on large plates
B) serve non-nutritious foods on small plates
C) serve foods that are high in protein and low in fat on red plates
D) serve foods that are high in sugar and fat on red plates
E) ignore the color of plates; color has no effect on calorie consumption