The Food Network made its debut in 1993, and who would have thought an entire network could be devoted 24/7 to everything you ever wanted to know about food. While the network has been around since 1993, the popularity has blossomed in the past few years and made household names…

“Storing, preparing and distributing food under sanitary conditions” otherwise known as F 371 is one of the most feared tags in dietary. This tag continues to make its way near the top as one of the most commonly cited deficiency. What determines if a facility is in compliance with F…

Has your doctor ever told you, "You are borderline....."? Maybe at your last physical check up your cholesterol or triglycerides were slightly high. Or your fasting blood glucose was just on the edge of being diagnosed as diabetic. This warning may be a hard blow for some people. Others may…

Thanksgiving is just around the corner and many people are already planning their menu. Did you know the average person can eat close to 3,000 calories during the meal? Thanksgiving is one of America's favorite holidays. We love to dream about turkey, stuffing with sausage, mashed potatoes oozing with gravy,…

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…

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…

The Restaurant Nutrition Menu Labeling Requirement requires restaurant chains with more than 20 locations to post calorie counts for all the food items they sell. This adds up to more than 200,000 restaurants nationwide.Once these calorie counts become more standard on menus and drive-through displays for the larger chain restaurants,…

March is National Nutrition Month.  This year the theme is “Eat Right with Color”. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits.

Food variety supplies different nutrients, so to maximize the nutritional value of your meals, make…

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,…

Providing a 'Good Meal' Means More Than Filling a Residents Stomach or Maintaining Weight

Introduction
Nursing home residents have many special needs, perhaps none more important than nutrition. A person's appearance, mood, resistance to illness and self-esteem can be improved through good general nutrition, the lack of…