Anyone who wants to be healthy has to eat healthy; it’s the way of the world. That being said, of course, eating healthy is not always the easiest thing to do. As a health care leader, you know this to be true firsthand, which is why you especially should embrace our following 5 guidelines for Read More >>
Healthcare Institutions Save When They Reduce Food Waste
A little food waste is to be expected when running a food service department for patients staying in any healthcare institutions. However, with statistics exposing that fact that an estimated 40 percent of food in the United States is wasted, it is the healthcare leaders who must be willing to set Read More >>
The Critical Role of Nutrition in Improving Quality of Care
Today, healthcare policies are predominantly driven by care costs, transparency, and overall quality – and yet, nutrition-based care is still not utilized as a primary component of patient recovery in most major healthcare institutions despite the fact that “at least one third of patients in Read More >>
Talk to Your Patients & Clients About Healthy Eating Patterns
Proper nutrition is fundamental for maintaining ideal health. However, as a healthcare leader you already know not everyone knows what healthy eating patterns even look like – which is why it’s time to: Get A Dialogue Started One of the most important things you can do when talking nutrition Read More >>
Nutrition-Focused Care Cuts Hospitalization Risk by Nearly 25%
According to a new study published in the Journal of Parenteral and Enteral Nutrition, patients who are exposed to nutrition-based care that includes “malnutrition risk screening and at-home use of oral nutritional supplements” are 25% less likely to require hospitalization. Katie Riley, RN, of Read More >>
Zero-Waste Meals for your Hospital Foodservice
Every year in the United States, billions of dollars are lost as tens of millions of metric tons of food is wasted. While hospitals and healthcare institutions might not independently reach these astounding figures by themselves, it’s safe to say their participation in wasteful practices is still a Read More >>
Hospital’s Sustainable Seafood Program
Seafood is no doubt the healthier option when it comes to contemplating mealtimes. It contains high concentrations of countless necessary nutrients, can lower your risk of strokes and heart attacks, boost brain health, improve sleep quality, and even help treat and prevent depression – all of which Read More >>
Senior Living Center Reduces Waste and Food Cost
Food waste and patient satisfaction are two of the most important topics when overseeing a foodservice department in a senior living facility. Food waste factors into overall food cost and nutritional intake, while patient satisfaction impacts overall physical/mental health. However, one heath Read More >>
10 Ways to Enhance the Flavor of Your Meals
One of the biggest challenges commercial facilities, at places such as healthcare institutions, often face when feeding hundreds or even thousands of people per day, is maintaining food quality and appearance. Foodservice departments only have so much budget to prepare prearranged recipes, and the Read More >>
Healthcare Trends: Food Pantry and Scratch Cooking
One of the biggest food trends keeping strong today is the idea that hospitals be more community oriented, whether that means being a great place to work, offering fresh meals that everyone loves, or finding small ways to give back and make a difference. The good news is, a lot of healthcare Read More >>
- « Previous Page
- 1
- …
- 7
- 8
- 9
- 10
- 11
- …
- 17
- Next Page »