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 >>
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 >>
Top Ingredients for 2019
In order to make sure patients have the highest quality care, healthcare providers must prioritize making their stay as comfortable as possible – and that means making them feel right at home. When it comes to foodservice this can get tricky, but the good news is with more and more people interested Read More >>
Complying With The FDA’s Sodium Reduction Efforts
In 2016, when the FDA released its plan to encourage foodservice operators and suppliers to voluntarily “reduce the amount of sodium that’s in the food they sell by about a third,” healthcare providers all over the country saw it as a huge legislative issue facing their businesses. However, with the Read More >>
Growth Trends – Salads and Sandwiches
In any healthcare facility’s foodservice department, ease is just as important as nutrition. After all, your staff is responsible for caring for countless patients, each of whom have their own unique dietary needs, restrictions, and preferences, which means you’re likely always in need of new ideas Read More >>
Soup: Nutritious and Innovative Dishes at Low Costs
Soup is hands-down one the best and most popular recovery foods, but it’s also one of the most adaptable as well, and can be used in a variety of ways to satisfy any appetite. Below are just a few of the ways you can significantly impact your success as a healthcare leader just simply by making soup Read More >>
7 Intriguing Foodservice Trends Taking Over 2019
The foodservice industry is one that is ever changing. However, with new trends constantly appearing, and disappearing just as quickly, foodservice leaders are often left struggling to keep up with demands for newer, better, more interesting meals and mealtime experiences. Lucky for you, we have the Read More >>
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