Protein Intake and Chronic Kidney Disease (CKD) in the Elderly Resident

Can there be too much protein?

It has long been recognized that adequate protein intake is needed throughout the life cycle and a necessary nutrient in tissue building and repair. For residents in…

Is snacking beneficial to older Americans?


As we age it has been shown that there is a reduction in energy intakes. The decreased intake is most likely due to physiological, psychological, economic and social factors. Altered taste and flavor sensations are what can account for the…

Alcoholism and NutritionAlcoholism is a complex problem that affects nearly 17.6 million adults in the United States. Heavy alcohol use has adverse affects on nutrition both because it displaces other, more nutritious foods in the diet and because chronic use impairs absorption and metabolism of many nutrients. Over many years…

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…

A Calibrated Thermometer is an Essential Tool in Food Service


The regular and consistent use of a calibrated probe thermometer in any food service is an indispensable tool. It helps any food service protect their customers from foodborne illnesses which are a major health concern to…

Nutrition Services for the Healthcare Industry of the Future

The Center for Medicare and Medicaid Services (CMS) has recently released the newly revised nutrition and sanitation regulations and investigative guidelines to surveyors. Slated to become effective September 1, 2008, the intent of F 325 ( previously F…

You Are What You EatThe old adage, though many would like to believe otherwise, is very true… we are what we eat.   One of the main reasons people become overweight or obese is overeating.  And for those who eat out frequently, portion size can be a detriment contributing to…

How to Cool Food ProperlyLimiting the time food spends in the temperature danger zone (41° F to 140° F) is a way in which facilities can prevent food borne illnesses.  Food that will not be used immediately need to be cooled quickly and stored in the refrigerator or freezer.  Slow…

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…

Food Safety and Sanitation Training in Long Term Care


With recent requirements in the state of Illinois and others, that an employee with Sanitation Certification Training—in Illinois, the Food Service Sanitation Manager Certification (FSSMC)—be on duty in a Category 1 or “High Risk” facility whenever food…