Content Tagged: "engage"

Food can bring strong emotions and pleasure. How can we mimic these pleasant experiences for our clients? Can simply discussing comfort foods with clients provide a meaningful experience and be a part of our nutrition services and therapy? You may also be curious about the brain science surrounding this phenomenon. First, I invite you to ponder the question, What is one food or beverage that creates positive emotions for you?

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).

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.

As a certified dietary manager, certified food protection professional you are a coach building a team-like atmosphere.

A food safety management system is more than just a set of policies, procedures, and processes. It is a culture of continual improvement and a commitment to putting food safety first.

Member engagement can be a tricky process. Hear from ANFP Director of Chapters & Leadership, Abigail Solazzo, as she outlines strategies for incre

I SMILED FROM EAR TO EAR as I read the May 4th menu at the hospital cafeteria. I ordered the General Hux Tauntaun bowl and somehow it tasted even better than the normal General Tso Bowl that I typically order (although it was the exact same menu item). I’m not even a Star Wars fanatic and this meal made my day! I was impressed by the efforts of the cafeteria team embracing this popular “holiday” with menu branding based on the blockbuster movies. 

This article addresses the idea of a “cure” vs “remission” for prediabetes and type 2 diabetes. Nutrition professionals must be able to grasp goals of “remission” and provide updated best practice recommendations in food and nutrition for positive outcomes.

AS YOU ARE SITTING DOWN TO READ THIS ARTICLE, do you have your favorite beverage in hand? If not, please go grab one, or at least bring your favorite beverage to mind. Now that you have your beverage in hand or mind, take a moment to think about why it is your personal favorite.

MALNUTRITION CONTINUES TO BE A CRITICAL PUBLIC HEALTH AND HEALTH EQUITY ISSUE with malnutrition and its risk affecting 20-50 percent of hospitalized patients. Social risk factors and existing chronic conditions increase malnutrition risk, overly burdening vulnerable populations.

Using data from the most recent ANFP Member Needs Survey (Fall 2022), learn strategies for increasing chapter member engagement and succession plannin

ANFP is proud to introduce our keynote speaker for the 2023 Annual Conference & Expo (ACE), Shola Richards. Shola Richards is the CEO and Found

This webinar was recorded on August 31, 2022. Take a deeper dive into the ANFP 2022 Compensation & Benefits Survey with this 45-minute webinar.

Having an engaged and motivated staff helps with improved efficiency, staff morale, and results in less employee turnover. This interactive webinar fe

This Chapter Best Practices took place on October 6, 2021. Learn about how to re-engage volunteers and keep them motivated and involved .

Learn about virtual communication techniques and team building to keep your members engaged.

This top 10 list covers the top 10 ways to improve employee engagement.

This ANFP Chapter Chat was recorded on March 21, 2017, and covers team building and engagement.

This ANFP Chapter Chat was recorded on October 25, 2016, and covers engaging millennials.