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Food For Thought | Print |
On a monthly basis, our goal is to keep owners, administrators and staffs of long-term care facilities abreast of issues concerning the nutritional care of their residents, regulatory changes, trends in food service operations, and food safety and sanitation concerns among others. Occasionally, we will introduce you to our staff members and provide announcements on upcoming events.

Click here to view the Newsletter Archives

In This Month's Issue:

  • The Rising Cost of Food

    Budget compliance and controlling costs are ongoing challenges for the food service manager.  And in these times of rising costs, managers must continually find ways to reduce food costs by identifying any inefficiencies and waste within the department.  

    The top ten reasons for excess food costs include:

       1. A poorly planned menu
       2. Over production
       3. Poor purchasing practices
       4. Failure to check deliveries and poor storage practices
       5. Lack of standardized recipes
       6. Excessive waste in preparation
       7. Lack of portion…

    Read more...
 
Contact us today to discuss how we can work with you to help meet your corporation/facility needs
 

In This Issue

  • The Rising Cost of Food
Food For Thought - Newsletter Archives

Previous Newsletter Articles

  • April 2009
    Salmonella Contamination in Pistachios and Pistachio ProductsSetton Pistachio, the nation's second-largest pistachio processor which sells nuts to Kraft Foods and 35 other wholesalers across the country, has recalled more than 2 million pounds of nuts over fears of possible salmonella contamination.  The Food and Drug Administration (FDA) states California-based Setton…
    Read more...
  • July 2008
    CDC Announces Updated Guidelines for Isolation Precautions

    Preventing transmission of infectious agents in healthcare settings 2007

    The Guideline for Isolation Precautions: Preventing Transmission of Infectious Agents in Healthcare Settings 2007 updates and expands the 1996 Guideline for Isolation Precautions in Hospitals. The transition of healthcare…
    Read more...
  • December 2008
    Keeping Residents Safe from Foodborne Illnesses

    According to the Federal Food Code 2001, 76 million people in the U.S. become ill from foodborne illness (FBI) and there are 325,000 hospitalizations annually. According to the Centers for Disease Control (CDC ) there are an estimated 5000-9100 deaths related…
    Read more...
  • January 2010
    We don’t work in a facility, we work in their home. Phrases like “culture change” and “resident centered living” have been popping up in meetings, newsletter, and research regarding how we manage long term care facilities. What do all of these words mean and why all of this change now? …
    Read more...
  • November 2009
    Thermometer CalibrationFoods cooked, stored and held at the proper temperatures do not allow bacteria to grow.  If bacteria do not grow, then people who eat the food will not get food borne illness.  Proper use of a thermometer can help assure that the food prepared in your kitchen is safe…
    Read more...
  • March 2009
    When In Doubt, Throw It OutAs consultant dietitians, we are asked many questions regarding food spoilage: How long can I keep leftovers in the refrigerator? How long can I keep meat in the freezer? How can I prevent food spoilage? Don’t let spoiled food spoil your business. Read more for…
    Read more...
  • January 2010
    As our residents age, they experience changes in their physical and mental abilities which may require alterations in the consistency of their diet. Dysphagia affects anywhere from 35 to 60 percent of elderly people living in long term care facilities. It is important as health care providers to ensure that…
    Read more...
  • July 2009
    Summertime Grilling Safety TipsSummertime and outdoor grilling go hand in hand when it comes to the warm months, but a foodborne illness can ruin a perfect picnic or cookout.  However, a little bit of planning can prevent a foodborne illness from occurring which happens so often in the warm summer…
    Read more...
  • October 2008
    Nutrition and Aging-The decline in the senses of taste and smell


    Nutrition is vitally important for all age groups but is especially a concern for the elderly population. Proper menu planning is critical for providing the essential nutrients that a resident so desperately needs. Older adults…
    Read more...
  • April 2009
    HydrationNext to oxygen, water is the nutrient most needed for life. A person can live without food for a month, but most people can survive only three or four days without water. Water helps you to maintain body temperature, metabolize body fat, aids in digestion, lubricates and cushions organs, transports…
    Read more...
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