Crohn’s disease is an especially aggravating gastrointestinal condition, which means most patients who are suffering from it are not going to have the same willingness or ability to stick to your facility’s traditional menu. Many ingredients, including high-fiber grains, raw fruits and vegetables, Read More >>
Feeding Children When They Are Sick
If your facility treats a lot of children, your nutrition staff is already well aware of the immense challenges that come with trying to make sure sick pediatric patients consume enough nutrients to get better. What they, and you, might not be aware of, however, is how useful our innovative software Read More >>
Innovation Transforms Senior Living Community Dining
When it comes to upholding community dining standards in senior living communities, creating meals that are enjoyable is really only half the battle. To thoroughly protect and satisfy your residents, and keep up with each patient’s evolving nutritional demands, safety must always be a top priority Read More >>
Top 4 Tools That Help Hospital Kitchens Combat The Effects Of Coronavirus
In hospitals, avoiding cross contamination and the spread of infection is crucial under any circumstances. But now, as hospitals are facing overcrowding and other especially unique challenges and concerns caused by the coronavirus, foodservice leaders are being forced to rapidly adapt, leaving many Read More >>
How to Recruit and Retain Foodservice Employees
The foodservice industry maintains one of the largest workforces in the United States, and yet nearly 43% of job positions in this field will remain vacant for as many as three months or longer. Worst of all, the overall turnover rate in foodservice sectors seems to only be growing, reaching as high Read More >>
Menu Development for Senior Living
When it comes to foodservice in senior living settings, menu choice and overall variety are essential for maintaining quality care. Evidence from numerous different studies even suggest lack of freedom during mealtimes can be “detrimental and undermine resident autonomy and nutritional status.” Some Read More >>
Special Nutrient Needs of Older Adults
The younger a person is, the more calories they need to support growth, which is why it’s easier to get away with eating slightly less nutrient-dense foods. However, that means the opposite is true for your older adult patients. Worst still, the older your patients get, the less effective their Read More >>
The Future of Healthcare Technology-Robotics, Chambered Ovens and AI
It’s no surprise at all that revolutionary advancements in technology are propelling the healthcare industry forward at a rapid pace, and yet, developments in foodservice are often still rare despite their potentially groundbreaking implications – or rather, they were. As the future of healthcare Read More >>
Healthcare Foodservice Technology is Changing Rapidly
If there is one thing to be said of healthcare foodservice technology, it’s that it is constantly evolving – and yet, many healthcare leaders today still do not even effectively utilize the full potential of the sundry of foodservice technologies that could be optimizing their efficiency and quality Read More >>
Nutrition for Coronavirus Patients
There isn’t a healthcare leader in the world today not already aware of and/or responding to the current COVID-19 crisis, and the struggles have been insurmountable to say the least. However, some of the greatest struggles that continue to go unnoticed are those related to nutrition and foodservice Read More >>
- 1
- 2
- 3
- …
- 16
- Next Page »