Nutrition & Foodservice Edge Magazine - July/August 2021 - 2

NUTR I T ION & FOODSERV I CE
CE ARTICLES
1 HOUR
CBDM Approved
CE
6 Management Connection
Technology and Innovation for
Food and Service in 2021
by Greg Gorgone, CDM, CFPP
The pandemic sparked new technologies
and changed the face of food service on
many levels. Learn about new or improved
products on the market today.
12 Culinary Connection
Infusing Restaurant Trends in the
Non-Commercial Kitchen
by Sandra D. Ratcliff, CEC
Non-commercial foodservice operators can
learn from their counterparts in restaurants.
Spotting food and dining trends and
introducing them in health care can boost
profits and client satisfaction.
16 Nutrition Connection
Introducing the New Nutrition
Facts Label
by Kristin Klinefelter, MS, RDN, LDN
The Food and Drug Administration launched
an updated Nutrition Facts label in 2020.
Check out what's new and improved.
20 Food Protection Connection
Will FASTER Move Us Into an
Allergen-Free Future?
by Katie Sabatini, RD, LDN
The Food Allergy Safety, Treatment,
Education, and Research Act of 2020 was
recently signed into law. What does this
new legislation mean to people with food
allergies? Answers are presented here.
ALSO IN THIS ISSUE
25 My Recipe for Success
34 Message From the Chair
37 Foundation Focus
41 Thank You Corporate Partners
46 What CDM, CFPP Means to Me
47 CDM, CFPP Spotlights
2 NUTRITION & FOODSERVICE EDGE | July-August 2021
EDGE
July-August 2021 / Volume 30 / Issue No. 04
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
mercy@advanceddesign-online.com
Nutrition & Foodservice Edge®
times a year.
(ISSN 21649669) is published six
©2021 by the Association of Nutrition & Foodservice
Professionals, PO Box 3610, St. Charles, IL 60174-2165.
Phone: (630) 587-6336. Fax: (630) 587-6308. Website:
www.ANFPonline.org
Periodicals postage paid at St. Charles, IL and additional mailing
offices. POSTMASTER: Send address changes to Nutrition &
Foodservice Edge®
, PO Box 3610, St. Charles, IL 60174-2165.
Subscription Rates
Edge subscription rate for ANFP members is $15, which is
included with annual membership dues. Subscriptions are
available to other interested parties for $40/year. Outside U.S.,
contact ANFP for pricing.
Editorial Policy
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
Richard Aanerud, CDM, CFPP
Food Service Director,
Next Level Hospitality Services,
Wilson, NC
Brock Cahoon, CEC, CDM, CFPP
Culinary Instructor,
Lehigh Career &
Technical Institute,
Schnecksville, PA
Rocky Dunnam, CEC, CCA,
WCEC, CDM, CFPP
Executive Chef,
MU Health Care | University
of Missouri,
Columbia, MO
Dana Fillmore, RD
Healthcare Customer Marketing
Manager,
Gordon Food Service,
Wyoming, MI
Ethan Headley, CDM, CFPP
System Director of Nutrition,
Cayuga Health System,
Ithaca, NY
Angela Miller, CDM, CFPP
Food Operations Director,
Augusta Correctional Center,
Craigsville, VA
Richard " Nick " Nickless,
CEC, CCA, AAC, CDM, CFPP
Chef, Supply & Services
Director,
DDSN Coastal Center,
Summerville, SC
Timothy P. O'Hara, CDM,
CFPP
Director of Food and
Nutrition Services,
Morrison Healthcare,
Statesboro, GA
Angela Revell, CDM, CFPP
Dining Services Manager,
HCR Medicare, Promedica,
Manor Care,
Dubuque, IA
http://www.ANFPonline.org http://www.ANFPonline.org
Nutrition & Foodservice Edge Magazine - July/August 2021

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - July/August 2021
