Jul 22, 2018
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Celebrating 25 Years of Nutrition Care Systems by Sharing Wisdom from our Founder, Dorothy Stewart

What was the reasoning behind starting Nutrition Care Systems back in 1993? Nutrition Care Systems was founded to provide long-term care facilities with a service that brought the many aspects of residents’ ‘nutrition care’ into the fold of facility management/corporations. When I began my career as a corporate dietitian, most facilities had to find and … [ Read More ]

Cutting Calories the Smart Way

The holidays are over and you may be thinking that your scale is broken.  You can’t believe that in one month you have gained five pounds!! The holidays are definitely one of the best times of the year for many of us. Unfortunately, some of us over indulge in food and drinks during that four … [ Read More ]

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Prevention of Weight Loss in Long-Term Care

Unintentional weight loss has been a prevalent concern among the elderly population in long term care. Residents who are experiencing unplanned weight loss may be at high risk for developing pressure sores, infections, muscle wasting, malnutrition, and increased health complications including death. For this reason, the facility heath care team must collaborate to prevent any … [ Read More ]

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How to Enjoy the Holidays Without Expanding Your Waistline

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 1-5 pounds during the holiday … [ Read More ]

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Date Marking Food in a Retail Establishment

Date marking can be a confusing regulation to understand and implement in your food service operation. Here are some clarifications to this code, which is Illinois Food Code Section 750.151. Why must date marking be done? It controls the growth of Listeria monocytogenes and assures the food is discarded before this bacteria can cause food-borne … [ Read More ]

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Step 5 – Accountability

Financial accountability is essential to a successful food service operation. When you create a budget you determine a standard or a goal. When you compare actual food cost to the budget you create an early warning system to potential food cost problems. When you benchmark costs such as food cost per resident day or food cost per … [ Read More ]

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Step 3 – Storage and Issuing

How does properly stored food lower food cost? Proper food storage protects the quality of food and prevents unnecessary spoilage and theft.  Good storage practices include maintaining safe and secure physical conditions and following sound food storage procedures and practices that include: immediately after a product is received it is placed in the appropriate storage … [ Read More ]

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The Rising Cost of Food: 5 Steps to Lowering Food Cost

Budget compliance and controlling costs are ongoing challenges for the food service manager.  And in these times of rising costs, managers must continually find ways to reduce food costs by identifying any inefficiencies and waste within the department. The top ten reasons for excess food costs include: 1. A poorly planned menu 2. Over production 3. Poor purchasing … [ Read More ]

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Step 1 – Menu Planning

The menu is the cornerstone of the food service department. Effective planning and established systems result in a productive operation, reduced food cost, and enhanced customer satisfaction by providing variety in the menu and consistent quality in the meals served. In addition to menus being nutritious, safe, and cost effective; residents expect to have meals … [ Read More ]

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Step 2 – Procurement and Receiving

Procurement A well planned menu and standardized recipes provide the basis for food purchasing.  However careful planning is also necessary to ensure the needed food items are available and in the appropriate quantity for food production. Remember the goal is to purchase “the right product, at the right time, in the right quantity, from the … [ Read More ]

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