Jul 22, 2018
Facebook LinkedIn Twitter

Sodium- How much is too much?

Sodium is a chemical element with the symbol Na.  Sodium occurs naturally in most foods and is found as a compound of which sodium chloride or table salt is the most common. Sodium is also added to many food products. Some of these added forms are monosodium glutamate (MSG), sodium nitrite, sodium saccharin, baking soda … [ Read More ]

This post is only available with a free membership. Sign up for a Free Membership to get inside info delivered to your inbox and full access to our library of food and nutrition service information.

Weight Changes and Nutritional Challenges in the Elderly

As we age it is normal for our appetites to become decreased. Aging results in a decrease in physical activity and metabolic rate. However, residents in long term care facilities who continue to lose weight can be at a higher mortality rate. According to the Annals of Long-Term Care; physiologic, pathologic, psychologic, and sociologic factors … [ Read More ]

This post is only available with a free membership. Sign up for a Free Membership to get inside info delivered to your inbox and full access to our library of food and nutrition service information.

Thawing Food Properly and Safely

Developing a preparation and thaw guide for production staff provides guidance to ensure a food product is pulled in advance to thaw under refrigeration. Product density will determine the length of time required to completely thaw. Individual meat patties, chicken pieces, ground meat, fish, and liquid eggs thaw in one to two days while meat … [ Read More ]

This post is only available with a free membership. Sign up for a Free Membership to get inside info delivered to your inbox and full access to our library of food and nutrition service information.

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 ]

Changing Senses

Our senses help us to perceive and enjoy our current environment. The sensation of smell plays a big part in why we love to eat, enjoying the aromas of our foods helps us to look forward to the pleasures of tasting them. As we age so do our senses, and the sensations of smell, olfactory … [ Read More ]

This post is only available with a free membership. Sign up for a Free Membership to get inside info delivered to your inbox and full access to our library of food and nutrition service information.

Lactose Intolerance

Those that are lactose intolerant must be careful when consuming dairy products or they can become bloated, have diarrhea, nausea/vomiting and/or gas. People with this condition lack the enzyme, lactase, which breaks down lactose, the sugar found in milk products. The enzyme lactase is produced, normally, in the small intestine. The symptoms of lactose intolerance … [ Read More ]

This post is only available with a free membership. Sign up for a Free Membership to get inside info delivered to your inbox and full access to our library of food and nutrition service information.

Ethical Considerations of Nutrition Support

Meeting estimated nutritional needs and providing adequate nutrition and hydration for all residents can, at times, be a difficult challenge not only for the resident but also for the interdisciplinary team. Ethical considerations of starting and stopping artificial nutrition must be considered in the best interest of the resident. Despite the evidence outlining indications for … [ Read More ]

This post is only available with a free membership. Sign up for a Free Membership to get inside info delivered to your inbox and full access to our library of food and nutrition service information.

Nutrition and Aging

Age may be just a number, but it is also a factor in nutritional status. It’s no surprise that as we age our bodies change. Some of these changes heavily impact our nutritional status and needs, such as decreasing lean body mass. According to the Academy of Nutrition and Dietetics, lean body mass declines about … [ Read More ]

This post is only available with a free membership. Sign up for a Free Membership to get inside info delivered to your inbox and full access to our library of food and nutrition service information.

Fruit and Vegetable intake among the elderly

The elderly population has an increased risk of chronic conditions. Higher consumption of fruits and vegetables has been shown to decrease the risk of heart disease and stroke, cancer, lower blood pressure and have a positive effect on blood sugar.  Eating a variety of different fruits and vegetable, of various colors, will provide your body … [ Read More ]

This post is only available with a free membership. Sign up for a Free Membership to get inside info delivered to your inbox and full access to our library of food and nutrition service information.

Dysphagia: Causes and Treatment Plans

Dysphagia, or difficulty swallowing, affects up to 15 million adults in the United States and if not diagnosed and treated, can result in aspiration pneumonia, malnutrition, dehydration, weight loss, and breathing problems. Those who have had strokes, who have neurological conditions such as Parkinson’s disease, who have or had head and neck cancer, and the … [ Read More ]

This post is only available with a free membership. Sign up for a Free Membership to get inside info delivered to your inbox and full access to our library of food and nutrition service information.