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…

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…

Restorative Dining Programs can Improve Outcomes, Promote Well-being, Reduce Risk, and Boost Payment

All people involved in the caregiving process must be focused on the purpose of caregiving in the broadest sense to help the resident be as comfortable and functional for as long as possible. Restorative programs…

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…

Controlling Unintentional Weight Loss

The health and well-being of its residents is the major concern for any long-term care (LTC) facility. Unintentional weight loss (UWL)—along with poor nutritional status—is a threat to the resident’s quality of life and significantly increases the risk of death in nursing home…

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…

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…

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…

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…

Identifying the Need for Feeding AssistanceResidents in long-term care are encouraged to maintain their independence and feed themselves whenever possible.  There are, however, many reasons why a resident may require feeding assistance.  Depending on the severity of the symptoms, from physical problems such as being unable to hold the fork,…