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Edge: The Brain Science Behind Comfort Foods

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?

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).

ACE All-Year Long: The Impact of Staff & Supply Chain Shortages on the Foodservice Operation

According to HealthLeaders Magazine, the toll on front-line health-care workers is at an all time high. This is causing great concern for patient's receiving access to the care they need. Our panelists across many facility types address the concerns we are all facing. Identify strategies to overcome these challenges so you can continue to provide top quality and safe food for all those you serve.

ACE All-Year Long: Find Cover for 2023 or Not? Updated 2023/CMS Mega Rules Phases I, II & III

In this session, Barbara address the CDM, CFPP's role in regulatory compliance through a review of the CMS 2023 combined rule for the PPS [CMS-1765-F] 08.03.22 §483.60. She recaps Phase I, II, & III areas of concern for our Food & Nutrition Services Departments, followed by an in-depth discussion of the changes to the MDS & Survey process that you can expect for 2023.