Content Tagged: "standards"

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.

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).

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.

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.

This session segues into the service standards and environmental aspects of the physical dining space. It also discusses best practice recommendations for the standard dining model and what considerations/actions should be undertaken to improve the dining experience for persons living with dementia.

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.

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.

Congratulations, Colleen Zenk, CDM, CFPP! Colleen Zenk, CDM, CFPP has touched nearly every area of ANFP and CBDM. She is known as a servant leader

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.

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.

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.

Food service can be chaotic and stressful at times— but creating a positive work environment can lead to a happier, more productive team.

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.

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

Professional Practice Standards serve as the basis for quality dietetic practice for dietary managers. In this webinar, understand the format of the A