Culinary Services Food Service Management Nutrition 
Culinary Services Group
MARCH 27, 2024
Typically, the first answer that comes to mind isn’t the food. Nutrition, especially high-quality dietary care, is often seconded to other, seemingly more pressing patient care matters. However, doing this has caused a significant gap in nutrition for patients.
Culinary Services Group
OCTOBER 9, 2024
With this in mind, following standard nutrition guidelines, you can forecast accurate portion sizes to ensure residents receive the required nutrients, vitamins, and minerals throughout the day. Portion control is one of many ways we do this for those communities that trust us as their food service management partner.
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Culinary Services Group
JULY 10, 2024
What does your food service management program currently look like? In this case, consistency through intentional dietary planning and person-centered care regarding things like portion size and food quality can help prevent nutritional issues and deficiencies from worsening or causing other health problems.
Culinary Services Group
SEPTEMBER 25, 2024
It’s helpful to discuss this information with your staff, including nutritionists, kitchen prep staff, servers, nurses, and others who can help analyze menu item popularity, ingredient expenses, and nutritional value. composting, recycling, food donation) Train staff on portion control and waste reduction techniques 4.
Culinary Services Group
NOVEMBER 5, 2024
Sensory-inclusive dining environments can significantly enhance mealtime experiences, reducing agitation and improving nutrition. Our Empower Finger Foods program is one way we incorporate thoughtful considerations into our food service management plans, extending dining inclusivity to residents with memory impairments.
Culinary Services Group
AUGUST 28, 2024
Nutrition contributes to improving all three. Poor nutrition can also worsen these conditions, ultimately decreasing the quality of life for residents in your community. Sensory Age-Related Changes Seniors may experience sensory changes affecting their relationship with food as they age. But what does that mean?
Culinary Services Group
JULY 25, 2024
Instead of only looking at a potential employee’s customer service skills, you need to account for nutrition education, familiarity with the diverse needs of today’s seniors , and an ability to adapt to ever-changing food and safety health requirements. What are current staffing trends in food service?
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