Nutrition & Foodservice Edge Magazine - January/February 2024 - 2

1 HR
NUTRITION & FOODSERVICE
®
CE
CBDM APPROVED
CE ARTICLES
6 | Management Connection
Training Approaches to Strengthen Nutrition and
Allergy Expertise Among Staff
by Chrissy Carroll, MPH, RD
Developing and delivering effective training sessions
is important to enhance the knowledge and skills of
foodservice employees. Understanding the learning needs
and preferences of your staff, and presenting material in
a variety of creative ways, will help remove the barriers to
successful training.
12 | Nutrition Connection
The Brain Science Behind Comfort Foods
by Kristin Klinefelter, MS, RDN, LDN
Food can trigger strong emotions and pleasure. Serving
comfort foods to those in health care can improve intake,
create meaningful experiences, and enhance outcomes.
Learn what happens to the brain when we eat comfort foods.
Then conduct a training workshop to generate fun and
meaningful conversations surrounding favorite items.
6
JANUARY-FEBRUARY 2024 / VOLUME 33 / ISSUE NO. 01
Nutrition & Foodservice Edge®
is the premier resource for nutrition and
foodservice professionals and those aspiring to careers in this industry.
Edge is published by the Association of Nutrition & Foodservice
Professionals (ANFP).
Editor .............................................Diane J. Everett
everett.dianej@gmail.com
Advertising Sales ..................................Madhuri Carson
mcarson@ANFPonline.org
Art Direction & Design ............................Mercy Ehrler, MA
mercyvehrler@gmail.com
Nutrition & Foodservice Edge®
a year.
(ISSN 21649669) is published six times
©2024 by the Association of Nutrition & Foodservice Professionals,
616 East Main St., Suite 3610, St. Charles, IL 60174.
Phone: (630) 587-6336. Fax: (630) 587-6308. Website:
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offices. POSTMASTER: Send address changes to Nutrition &
Foodservice Edge, 616 East Main St., Suite 3610, St. Charles, IL 60174.
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Readers are invited to submit manuscripts for publication
consideration. Please contact the editor for specific publishing
guidelines. Views expressed by contributors do not necessarily reflect
the opinion of the association.
Printed in the U.S.A.
More ANFP news, inspiration, and
education is at www.ANFPonline.org
EDITORIAL ADVISORY BOARD
Amy Bollam, RDN, LD, MPS
VP of Products & Training,
Health Technologies, Inc.,
St. Louis, MO
Brian Forbes
Cook Supervisor,
Bronx VA Medical Center,
West Orange, NJ
12
Richard Hoelzel, FMP,
CDM, CFPP
Corporate Executive Chef,
Foodservice,
Idahoan Foods, Idaho Falls, ID
Hunter Hying, CDM, CFPP, FMP
Director of Nutrition Services,
Encompass Health Rehabilitation
Hospital of Sarasota,
Sarasota, FL
Jonathan Katzmark, CDM,
CFPP
Lead Manager Retail Services,
University of Minnesota-
Duluth, Superior, WI
Toni Skaggs, CDM, CFPP
Hospitality Manager,
Memorial Hospital of Converse
County, Douglas, WY
Karen Swift, CDM, CFPP
Client Success Specialist,
Carolina Nutrition
Consultants LLC,
Lexington, SC
PUBLISHED BY
®
2
NUTRITION & FOODSERVICE EDGE | JANUARY-FEBRUARY 2024
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Nutrition & Foodservice Edge Magazine - January/February 2024

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