Content Tagged: "Erin"

In whatever area of nutrition and food service you work, you must have a good understanding of our digestive system: how absorption works, which organs are affected by diseases, and foods and diets that are necessary to treat those diseases. Let’s do a deep dive into the top diseases and how they affect the digestive system, and hopefully have a little fun while we travel through the gastrointestinal (GI) tract. 

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.

THE FOOD SYSTEM IS COMPLEX; not only does it affect the well-being of people’s lives, but also the organization itself. It encompasses the entire food chain—from operation management and personnel, to food production and consumption.

Training and development in the food and restaurant industry must be viewed in terms of a more profound concept known as workforce development. That is the only sustainable solution to the growing demand-supply gap in the industry.

The following tips serve as a reminder that—just like the weather—food safety demands continuous adjustments to ensure a delicious experience rather than stomach-churning illnesses.

Learn why Shellee Roloff volunteers with NFEF, what her role on the Board is responsible for, and what she does for fun outside of work and volunteering!

Healthy People 2030 is an initiative by the U.S. Department of Health and Human Services (HHS) that includes 359 measurable, evidence-based health objectives for Americans (Healthy People 2030, 2023). Understanding the history and purpose of the Healthy People initiative can set the stage for the policy and programs you manage to keep your clients healthy.

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).

Learn why Milton McGowian, DBA, CDM, CFPP, volunteers with CBDM, what his role on the Board is responsible for, and what he does for fun outside of work and volunteering!

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.

Learn why Regina St. Clair, CDM, CFPP, volunteers with CBDM, what her role on the Board is responsible for, and what she does for fun outside of work and volunteering!

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.

Learn why Jim Thoma, CDM, CFPP, volunteers with CBDM, what his role on the Board is responsible for, and what he does for fun outside of work and volunteering!

Interested in volunteering with ANFP? Check out this informational webinar! Hear from ANFP Board Chair, Felicia Smith, MHA, CDM, CFPP; ANFP Chair-E

This webinar was recorded live on October 23, 2023.  Season's Greetings and Happy Hollandaise! Hear from the American Culinary Federation

In the next few sections, we will explore the various aspects of food safety in schools—from the importance of proper handling to the role of regulations and the responsibility of stakeholders. Children are particularly vulnerable to foodborne pathogens, and an outbreak can have severe consequences. Ensuring food safety in schools is not merely a matter of providing healthy meals; it is about safeguarding the health of students and preventing foodborne illnesses.

Learn why Ellen Lowre, RDN, LDN, volunteers with ANFP, what her role on the Board is responsible for, and what she does for fun outside of work and volunteering!

Nutrition plays an essential role in meeting the complex physiological demands of wound healing. As a CDM, CFPP, you’re entrusted with nourishing patients through the food you provide, and thus can play a vital role on the treatment team.

This webinar was recorded on October 3, 2023. ANFP Volunteers each have a unique story. Some of us volunteer to give back, others want

Learn why Tine Burns, CFSP volunteers with ANFP, what her role on the Board is responsible for, and what she does for fun outside of work and volunteering!

BEHAVIORAL BIASES ARE SUBCONSCIOUS BELIEFS that affect your decision-making abilities. While often discussed in the context of investments, these biases can also impact management abilities – from hiring to menu decisions to leadership skills (and everything in-between). By understanding and acknowledging these biases, you can actively overcome them, leading to better decisions as a CDM, CFPP.

CASEY SMILED AS HE READ THROUGH the animated comments on the forms. The tasting panel comments included: “Yuck—I would never drink this,” “It’s like heaven in a cup,” and “Absolutely delicious. I would drink this every day if I could.”