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All Hands on Deck

The term “All Hands on Deck” was created by the Navy as a command signaling the entire crew to assemble on deck.  Direction was given to the sailors’ needing all hands to work on something of the utmost importance. This is an interesting concept where the goals are obvious:  ensure an efficient Read More >>

Overcoming Institutional Inertia

In an analysis of why IT systems fail, Network World author Mike Karp points to “institutional inertia”.  In short, he says, “Things don’t change unless they have to.”  Instead of applying technology to real-life needs, sometimes people create workarounds.  Human nature: It’s always easier to keep Read More >>

Dietary Supplements: Gimmicks that can harm!

I was watching the Today Show this morning and they reported on an article that Consumer Reports wrote on dietary supplements and the 12 substances to avoid that are found in these supplements.   Matt Lauer spoke of a man, who was taking a supplement that contained high amounts of silver and his Read More >>

Tap into a Local Farmers Market

As a healthcare food service director, have you ever asked: What can my hospital and food service department do to support sound nutrition for patients, employees, and visitors? And what can we do to support the economies of the communities we serve as well? Here’s an idea… What about having a Read More >>

ICD-10: Why Do We Care?

EHR, HIPAA, HITECH, SaaS, HL7, ICD-10… healthcare IT (oops, I mean Information Technology) abounds with acronymns today. Let’s zero in on ICD-10. Why do we care? What should a healthcare foodservice or clinical nutrition director know? ICD-10 is about standards. It’s a system for coding diseases Read More >>

Taking Care of Business

Robin Ashton, in How You Can Help Operators brings out some great points, borrowed from Doug Fryett. I’d like to chime in on this one, too. What’s the point of food service equipment and technologies? It’s to help all of us in the food service world take better care of customers. Fryett lists Read More >>

Is 99.9 Percent Good Enough?

Most Foodservice and Nutrition Care Managers would acknowledge that, in a number of situations, “OK is good enough”. However, many times it is understood and that “OK” is NOT acceptable. It is likely that many individuals would agree 99.9% accuracy is a completely adequate standard. Yet, in many Read More >>

Clinical Nutrition: The Real-Time Workflow

Technology Outlook 2010 reveals technologies that can “make a real impact” in healthcare this year, as identified by leading IT executives. A common thread: Supporting the clinical care workflow in real time. The clinical workforce is mobile. Care takes place at the bedside, not at computers in Read More >>