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…

Salmonella Outbreak in Peanut ButterRecently, the Food and Drug Administration (FDA) and the Centers for Disease Control (CDC) recommended that products containing peanut butter be eliminated from consumer’s diets until further information becomes available. At least 474 people in 43 states have been sickened by peanut butter and peanut paste,…

The Hospitality Concept and Health Care Food Service

The long term care industry provides meal services to thousands of residents daily.  Providing a meal service that complies with state and federal regulations can be daunting.  It is easy to get so caught up with meeting regulations and day…

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…

Making Your Facility Feel Like ‘Home’

Food is an important part of our everyday lives. It’s not just about nutrition and hydration. Food is about psychological, ethnic, cultural and religious issues. Food is about socialization. Because of this, facilities that don’t have a good dining program, that…

Proper Feeding TechniquesLong-term care residents should be encouraged to maintain their independence and feed themselves whenever possible. However, there are many reasons why a patient may require feeding assistance.  Physical problems (for example, being unable to hold a fork, tremors that prevent getting spoon to mouth, etc) or cognitive problems…

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…

Procedure for Holding Food Safely during Meal ServiceAll potentially hazardous foods, especially those items that are cooked and held for service, need to be maintained in order to prevent the growth of bacteria.  It is important to remember that microorganisms can grow at temperatures between 41oF and 135oF, so 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…

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…