The holidays can be a time of excitement for all of us when we are surrounded by family and friends. Along with great company, the holidays are synonymous with our favorite foods. Below are some tips to avoid increasing your waistline while still enjoying all of your favorite foods!Stay hydrated:…

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…

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…

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…

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…

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…

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? …

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…

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…

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…