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September 2008
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…
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June 2009
Diabetes Teaching GuidelinesApproximately 6.5 million Americans have been diagnosed with diabetes and it is estimated that 50% of all persons in the United States who have diabetes are undiagnosed. Diabetes is the fourth killer in the United States, usually related to coronary heart disease or stroke. It is the chief…
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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…
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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…
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October 2008
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…
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October 2008
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…
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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? …
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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…
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September 2008
Prepare for the Baby Boomer Generation!
A new group of health care consumers has begun to utilize the services of long term care. These are the Baby Boomers who total approximately 78 million, born between 1946 and 1964. These men and women, some of whom have reached…
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April 2009
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…
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