Content Tagged: "healthcare"

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.

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.

Get to know ANFP Corporate Partner, Lyons Magnus! Hear from Nancy Barwick, Director of Healthcare, Central Region, as she shares her insights on industry trends, and learn how Lyons Magnus makes the most of their partnership with ANFP! 

Healthcare facilities with effective nutritional programs and positive outcomes integrate practice around basic principles. This article highlights two principles to help healthcare facilities improve nutritional care and services for successful outcomes.

This webinar was recorded live on November 28, 2023. In this one-hour webinar, we will review how the CDM, CFPP credential meets qualifica

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.

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.

This article presents general background information with some specific food and nutrition-related areas included in Immediate Jeopardy determination. Examples of specific IJ food and nutrition citations are provided.

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.” 

IN THE EVENT OF NATURAL OR MAN-MADE DISASTERS, it is crucial for foodservice operations to respond in a well-organized and efficient manner, maintain safety for both employees and customers, and continue to provide essential services. 

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.

This webinar was recorded live on April 3, 2023. During this webinar, Chef Christina Bodanza, CEC, CDM, CFPP and moderator Sarah Winchell, MPA, CDM

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 episode features Tina Burns, CFSP. Tina is the Senior Product Consultant, Foodservice at Direct Supply in Milwaukee, WI. She has been involved in

Nutrition care plans are a vital part of the overall care plan for a resident or patient, and should function as a living document for members of the healthcare team to deliver person-centered “best practice” care.

This webinar was recorded live on January 23, 2023. Hosted by the American Culinary Federation (ACF) and the Association of Nutrition &

In this Industry Insights video, we review the results of the latest Skilled Nursing Facility & Acute Care Benchmar

Congratulations, Margene Reno, MS, RDN! Margene Reno is a graduate of the University of Wisconsin -Stout - BS Nutrition and Dietetics and MS in Com

Congratulations, Tammy Harms, CDM, CFPP! Tammy Harms has been a CDM, CFPP for 20 years. She has been working in foodservice since high school and h

Congratulations, Tom Thaman, CDM, CFPP! Thomas Thaman, CDM, CFPP has been in Foodservice for 45 years with the last 23 years employed at Eskenazi H

Congratulations, Jeff Whary, CDM, CFPP! Jeff Whary, CDM, CFPP started his career in healthcare foodservice over 40 years ago. He was a cook at a re

This episode features Louvene White, CDM, CFPP. Louvene has been a member of ANFP since 2009. She has been a CDM, CFPP since 2008. In this episode, he