The breakfast buffet at the American Sugar Alliance's International Sweetener Symposium featured fresh fruit at the beginning of the line. (Jerry Hagstrom/The Hagstrom Report)

SANTA ANA PUEBLO, N.M. — Members of the American Sugar Alliance produce sugar, but for breakfast at their International Sweetener Symposium this week the Hyatt Regency Tamaya Resort & Spa followed nutritionists’ advice and put fruit at the beginning of the buffet line.

Freshly baked peach flax seed muffins, gluten-free muffins, eggs, a hash brown casserole, chicken sausage and bacon were also offered at the resort, located about 30 miles north of Albuquerque, N.M.

Nutritionists say that putting fruit at the beginning of the line rather than the end allows people to fill up a large portion of their plates before they come to more calorically dense foods.