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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).

Edge Express: Prioritizing Food Safety in Schools: An Essential Approach

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.

Edge Express: 5 Behavioral Biases That Can Hinder Effective Management

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.

Edge Express: Thinking Outside the Standard Menu Lineup

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. 

Edge: Beneficial Beverages

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.

Edge: Tales of Food Safety Blunders

HAVE YOU EVER SAID, “We can’t make this stuff up,” meaning you can’t believe what you’re witnessing when it comes to food safety? Since Certified Food Protection Professional (CFPP) is literally part of the credential after your name, you prioritize food safety. However, food protection and safety practices are not as innate for all people. Learn from the following food safety blunders while you brainstorm how you can prevent them, or unfortunately, handle them if they occur in your operation.

Edge: 9 Food Code Updates You Need to Know

ON DECEMBER 28, 2022, the Food and Drug Administration (FDA) released the latest edition of the Food Code, which provides safety standards to mitigate the risk of foodborne illness. The code is a model that has been implemented at many state, local, and organizational levels to help regulate foodservice settings like schools, long-term care facilities, and hospitals.

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