The document discusses making a healthier version of a restaurant's best-selling burger to attract more health-conscious customers. It identifies the original burger's high calories, fat, and carbohydrates as deterring these customers. The solution proposed is to find lower calorie, fat, and carbohydrate alternatives for the bun and cheese to create a "better burger" with fewer total calories, fat, and carbohydrates. Nutrition comparisons show the alternative bun and cheese each have fewer calories and fat than the original selections.