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…

Many people have allergies or intolerances to food. Food intolerances are rarely life-threatening but food allergies can be. Food allergies are complex and can be outgrown or can develop later in life after eating a certain food safely for years. Scientists estimate that 11 million Americans suffer from true food…

Food allergies can have a devastating impact on children. A new study indicates that food allergies are even more common, almost double, in children than originally thought. The study done by researchers at Northwestern University, estimates that about 8% of children or 6 million in the U.S. have a food…

The holiday season is upon us and that means holiday parties, special goodies at work and many types of cookies and candies at home. While this is a wonderful time of year, it can take a toll on your normal eating pattern. In fact, many people gain an average of…

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…

The holiday season is an enjoyable time of family get-togethers and parties. Too many parties can mean an over indulgence of food and unwanted calories. Now that the holidays are behind us, it is time to get back on track with some healthy habits.
Here are some healthy tips to…

Liberalized Renal Diets in Long-Term Care FacilitiesThe American Dietetic Association recommends that long-term care facilities liberalize therapeutic diets to maximize meal intake of residents who are at nutritional risk. In many cases a regular diet improves meal intake, minimizes struggles over dietary compliance, and improves a patient’s quality of life. …

Production records, standardized recipes and controlled portions minimize waste and lowers food cost. Empower your staff to deliver a quality cost effective menu and meal service by establishing quality standards, conducting employee training, providing the necessary equipment and tools, and implementing a formal written production system. To consistently produce wholesome,…

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…

F 325 Nutritional Status - Advance copy of Guidelines released

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…