Modern Restaurant Management

FEBRUARY 16, 2024

And he advocated for wellness menus with plant-based foods, which years later turned into a program called “The Chef and the Doctor” that included input from physicians and nutritionists.

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Chef Nutritionist Nutrition 251

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. Quantity Equals Quality As we age, our bodies sometimes need fewer calories to function properly. when creating a resident’s meal plan.

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Senior Living Nutritionist Nutrition Culinary Services 101

FoodInsight

JULY 18, 2024

Among a subset of shoppers who check Nutrition Facts for sodium when grocery shopping, while comparing sodium content of two similar products, more than half say they would choose the lower sodium or healthier option. government agencies.

Nutritionist 93

Nutritionist Food and Beverage Food and Beverage Nutrition 93

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. Conduct Regular Menu Reviews Regular menu reviews help identify opportunities to optimize food costs.

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Senior Living Nutritionist Food Service Manager Food Service Management 98

Culinary Services Group

JULY 10, 2024

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. It also helps with more specific nutrition goals, like weight management.

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Senior Living Nutrition Culinary Services Culinary Services 94

FoodInsight

AUGUST 22, 2024

Approaching Snacking With Strategic Intent The International Food Information Council’s (IFIC) extensive work to understand and improve food and nutrition behaviors has taught us one thing above all – that it is complicated. From there, we overlay our most robust understanding of nutrition science, behavioral research, and psychology.

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Nutrition Food and Beverage Food and Beverage Nutritionist 90

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. Don’t want to start staffing alone? CSG can help.

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Staffing Food Service Food Service Senior Living 100

Culinary Services Group

FEBRUARY 28, 2024

Is nutrition a priority? Older adults need different nutritional requirements than other age groups, specifically more protein, calcium, omega-3 fatty acids, and vitamins B6, B12, and E. Asking all the right questions. Because of this, you should assess whether the kitchen prioritizes food health. What are the dining room hours?

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Nutrition Culinary Services Culinary Services Hospital Cafeteria 100

FMT Magazine

OCTOBER 28, 2024

Standard (without fat replacer) V1, fat reduced with SANACEL® add 035 and fibre enriched with SANACEL® wheat 200 After their production the sausages are examined concerning their nutritional value, sensory properties and texture. For analysing and com-paring the boiled sausages there are different methods in use. 1 EU regulation No.

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Nutrition Nutritionist Recipes 52

Total Food Service

AUGUST 22, 2023

Last month, the School Nutrition Association (SNA) introduced Chris Derico , SNS, as the association ’s president for the 2023-24 school year. Chris Derico is also the Child Nutrition Director for Barbour County Schools in Philippi, West Virginia. Well, after five years, the Child Nutrition Director for our district was retiring.

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School Nutrition Nutrition K-12 Culinary Education 40

Thomas Cuisine

MARCH 15, 2023

Celebrate National Nutrition Month Choosing Where You Dine and the Hidden Gem of Onsite Dining When dining at mainstream eateries, it’s common to have a canned experience where freshness and whole ingredients are lacking in the wake of frozen commodities.

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Senior Living Nutrition Nutritionist Chef 52

Modern Restaurant Management

MARCH 1, 2022

To mark National Nutrition Month in March, the most popular diet trends on TikTok in the US have been revealed. Kerri Ferraioli, expert nutritionist at YorkTest, commented on the research: “With over one billion monthly users worldwide, TikTok has already cemented itself as one of the social media giants.

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Food and Beverage Food and Beverage Purchasing Nutritionist 458

Modern Restaurant Management

OCTOBER 21, 2019

Healthcare Professionals – Including physicians, clinicians, nurses, nutritionists, health and wellness coaches, focused on the nutritional benefits of a plant-based diet for the reversal and prevention of chronic diseases and for optimal human performance. Impossible’s plant-based burger acts, smells, and tastes like beef.

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Food and Beverage Food and Beverage Nutrition Recipes 226

The Food Service Wellness Institute

APRIL 9, 2019

The Food Service Wellness Institute™ , offers valuable education , tools, and resources to support your onsite healthy dining and wellness initiatives, including consumer market research, industry happenings, food and nutrition standards, government regulations, and more. You can learn more about our Product Showcase here.

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Food Service Food Service Nutritionist Chef 52

Food Safety International

APRIL 24, 2015

Fruits Besides being a great source of nutrition, fruits make quick and tasty snacks. Dark, leafy greens generally contain the most nutrition and can be eaten at every meal. Unfortunately, the hull is where the majority of the grain’s nutrition lies. Vegetables Vegetables are primary sources of essential vitamins and minerals.

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Food Safety Nutrition Nutritionist Food Service 52

The Food Service Wellness Institute

APRIL 8, 2019

leading food industry dietitian-nutritionist, CEO and Board Chair of The Food Service Wellness Institute™. The course was developed through the expertise of foodservice and nutrition professionals who have compiled best practices from years of developing and implementing healthy dining and wellness initiatives nationwide.

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Food Service Food Service Nutrition Nutritionist 52

Food Safety Tech

JULY 2, 2024

The UMD Dining Services Food Allergy program is spearheaded by Nutritionist & Certified Allergen Trainer, Sister Maureen Schrimpe, Executive Allergen Chef, Chris Inboden, and Senior Executive Chef, John Gray.

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Nutritionist Chef Food Service Food Service 59

FoodInsight

JULY 30, 2024

Debriefing on the consumer research findings central to this article sparked animated discussion among our staff – dietitians and veteran communicators who have long worked to effectively explain nutrition nuances to consumers, utilizing consumer insights. Salt is special. Are We Asking Too Much From Consumers? Are We Setting Them Up To Fail?

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Nutrition Food and Beverage Food and Beverage Nutritionist 52

FMT Magazine

AUGUST 20, 2024

Informative labels facilitate informed purchase decisions by providing essential details such as nutritional information, ingredients, allergens, and expiration dates. For example, an app could allow users to scan a product’s barcode and receive detailed information about its ingredients, nutritional value, and any potential allergens.

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Nutrition Purchasing Food Safety Nutritionist 52

Culinary Services Group

JULY 12, 2023

Brush up on your F-Tag knowledge with this overview of some of the most common food and nutrition tags and how Culinary Services Group can help you avoid them. Conduct interviews to see if they’re satisfied with the food, what they’d like to change, and if their dietary needs are met (which a nutrition professional can help with too).

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Food Service Manager Food Service Management Culinary Services Culinary Services 52

FMT Magazine

NOVEMBER 17, 2023

Examine the diffеrеncеs in cholesterol content bеtwееn egg whitеs and yolk and shеd light on whether thеsе nutritional powerhouses contributе to hеalthy high-dеnsity lipoprotеin (HDL) or thе potеntially harmful low-dеnsity lipoprotеin (LDL). Howеvеr, thе еgg yolk is also rich in cholеstеrol.

Nutrition 52

Nutrition Nutritionist 52

Modern Restaurant Management

OCTOBER 14, 2019

As somewhat of a full-circle moment, Stutz studied food and nutrition in college, with a concentration on utilizing soy-based foods as protein substitutes. Supporting Just Salad's "Healthy for Everyone" mission, Health Tribes customers can find nutritionist-verified recipes based on their individual dietary preferences.

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Chef Recipes Nutritionist Nutrition 193

FMT Magazine

NOVEMBER 23, 2023

Nutrient-Dense Foods for Weight Gain Salmon Salmon is a nutritional powеrhousе, rich in high-quality protеin and omеga-3 fatty acids. Snacking on nuts and sееds or incorporating thеm into mеals adds еxtra caloriеs and nutritional dеnsity, supporting your weight gain journey.

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Nutrition Nutritionist 52

Bon Appetit Management Company

DECEMBER 11, 2023

Daniel Connolly, Northeast/Mid-Atlantic Region, Regional Wellness Manager of the Year, University of Pennsylvania Dan has long held a passion for food and nutrition, starting in high school as a student-athlete.

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Catering Catering Chef Nutritionist 52

Penn State Food Safety Blog

DECEMBER 13, 2023

"You tried to justify not filing an RFR while you asked the lab to reanalyze and provide the actual amount of monensin present in the sample and continued to assess with your nutritionists, veterinarians, and published data if the elevated level of ionophores would result in an animal health issue.

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FDA Food and Beverage Food and Beverage Nutritionist 52

Bill Marler

APRIL 9, 2022

Dr. Betters agreed with nephrology’s recommendation to start Makayla on nutritional support with TPN [12] plus intralipids (IL), with a plan to wean her off intravenous fluids once those were well established. Makayla had been exhibiting elevated potassium levels on TPN, so nutritional adjustments were made.

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Hospitality Hospitality K-12 FDA 323