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chrissy carroll

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Edge: The New Dietary Guidelines for Americans: What Changed and What Remained the Same

Every five years, the U.S. Department of Agriculture and the U.S. Department of Health and Human Services jointly release the Dietary Guidelines for Americans. This document is intended to provide nutrition recommendations to shape federal nutrition programs and policies (including guidelines that will eventually roll out to school meals), as well as provide guidance for Americans on reducing the risk of chronic disease.

Video

00:22:22

Mar 1, 2026

Career Reflections: Chrissy Carroll, MPH, RD

This Career Reflections features Chrissy Carroll, MPH, RD. Chrissy has been a regular author of nutrition articles through Nutrition & Foodservice Edge magazine. She is a freelance writer, brand consultant, leading sports dietitian and running coach. In this episode, Chrissy shares her career journey, which has included becoming a dietitian, teaching, and writing. Learn about her story and much more!

Edge_MC_JanFeb_CultivatingaLearningCulture

Article

9 min read

Feb 27, 2026

Edge: Cultivating a Learning Culture in Your Kitchen

Cultivating a learning culture is one of the best ways to develop a stellar team and improve client outcomes. No kitchen is too busy to learn! Planning regular educational opportunities that consider factors known to influence learning will help enhance your staff’s knowledge, attitude, and practice.

Article

10 min read

Dec 3, 2025

Edge: Navigating Digital Dilemmas: AI Use in Food Service

The introduction of artificial intelligence (AI) into software, as well as new AI-specific tools, creates additional ethical considerations. Foodservice managers must balance the benefits of these tools with ethical decision making and regulatory compliance.

Article

6 min read

Aug 13, 2025

Edge Express: Micromanaging vs. Undercommunicating: Striking the Right Balance for Your Team

Most of us don’t want to be micromanagers – but when someone forgets to fill out the temperature logs yet again, it’s easy to fall into that trap. At the other end of the spectrum, giving staff too much flexibility and freedom without proper guidance and training can leave everyone frustrated. The best foodservice managers learn over time to walk the line between these two extremes. With practice, you can provide enough direction to support efficiency and safety, while still allowing your team t

Video

00:55:53

Jul 31, 2025

Tech at the Table: How Artificial Intelligence Can Help You Work Smarter, Not Harder

Artificial intelligence is one of the hottest topics in the tech world right now, but it's not just for Silicon Valley startups anymore. Discover the potential benefits of using AI in your role, as well as shortcomings and ethical implications. Engage in a variety of practical use cases for the CDM, CFPP with popular AI tools. Learn how AI will continue to affect various aspects of the foodservice world – and how you can stay up to date with a constantly evolving digital landscape.

Article

10 min read

Jul 9, 2025

Edge: From Bland to Bold: Rethinking Healthy Meals in Food Service

The key to creating bold and nutritious food thus lies in combining multiple taste elements in balanced proportions, while leveraging the aroma of food that is responsible for much of our flavor perceptions. This can be done while simultaneously minimizing added sugar, unhealthy fats, and excess sodium.

Article

8 min read

Jun 17, 2025

Edge: Reeling in Better Health with Seafood

Let’s dive into why and how to make seafood a bigger part of your menu to help residents, students, or clients meet their nutritional needs.

Article

7 min read

Jan 20, 2025

Edge: Helping Your Team Navigate Change

As a CDM, CFPP, it’s your responsibility to support your team and help them navigate through these transitions.

Article

12 min read

Nov 5, 2024

Edge Express: Creative Culinary Strategies for Managing Food Allergies

Foodservice managers must employ creative culinary strategies to ensure safe meals in any setting. Let’s look at two approaches to help you navigate this complex challenge.

Article

10 min read

Jul 17, 2024

Edge: The Power of Protein: Benefits and Menu Considerations

PROTEIN IS A POWERHOUSE NUTRIENT for any population, but especially for older adults and school-age children. Understanding the benefits of protein, being knowledgeable about daily requirements, and creating innovative menu solutions can help you improve the health and well-being of those you serve.or any population, but especially for older adults and school-age children. Understanding the benefits of protein, being knowledgeable about daily requirements, and creating innovative menu solutions

Article

10 min read

May 23, 2024

Edge: Supercharge Your Menu with Functional Foods

WHETHER YOU’RE WORKING IN LONG-TERM CARE, school food service, or a hospital kitchen, boosting the nutritional quality of meals is a smart choice. One way to do so? Add more functional foods to the menu!

Article

10 min read

Apr 24, 2024

Edge: Top Tips for Attracting and Managing Gen Z Employees

MOVE OVER, MILLENNIALS. There’s a new generation entering the workforce, and that’s Gen Z. Every new generation brings fresh challenges in attracting and managing employees, but you can implement forward-thinking strategies to position yourself for success with your Gen Z staff.

Article

7 min read

Jan 31, 2024

Edge: Training Approaches to Strengthen Nutrition and Allergy Expertise Among Staff

AS A FOODSERVICE MANAGER, you’ll likely need to plan group trainings on topics like allergy awareness and nutrition guidelines. These workshops enhance knowledge and skills of employees (Grappasonni et al., 2018), positively impacting habits. Several studies have linked higher knowledge levels in nutrition, allergies, and food safety to better practices in the kitchen (Bean et al., 2019, Jianu & Goleţ, 2019, Young & Thaivalappil, 2018).

Article

11 min read

Dec 11, 2023

Edge: Staffing Strategies for Success: Navigating Labor Challenges in Food Service

IT’S NO SECRET THAT STAFFING is one of the biggest challenges facing foodservice managers. From recruitment to retention, it can be difficult to find and keep good employees at your facility. By using strategic methods, though, you can navigate the turbulent waters of labor challenges and sail your way to better staffing.