Nutrition & Foodservice Edge Magazine - July/August 2022 - 2

1 HR
NUTRITION & F OOD SER VICE
®
CE
CBDM APPROVED
CE AR TICLES
6 | Management Connection
Creative PR Strategies for
Foodservice Operations
by Chrissy Carroll, MPH, RD
Public relations can be a powerful tool for foodservice
operations to build relationships with customers, the media,
and other key stakeholders, as well as generate a positive
reputation for your facility.
12 | Management Connection
Highlighting Collaboration Between CDM,
CFPPs and Contract Companies
by Kristin Klinefelter, MS, RDN, LDN
The importance of networking and collaborating with other
CDM, CFPPs can't be overstated, and the same is true for
building relationships with contract companies. All partners
have a common goal, and working together can help you
reach your objectives.
18 | Nutrition Connection
Promoting New FDA Guidance to Reduce
Sodium Intake
by Brenda Richardson, MA, RDN, LD, FAND
In October 2021 the FDA issued new guidelines for
restaurants and food manufacturers to reduce the amount
of salt they add to foods. As foodservice professionals,
we need to embrace lower sodium goals for our clients to
support improved health.
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JULY-AUGUST 2022 / VOLUME 31 / 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
©2022 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.
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Edge subscription rate for ANFP members is $15, which is included
with annual membership dues. Subscriptions are available to other
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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,
East Carolina Rehab and Wellness,
Goldsboro, NC
Amy Bollam, LD
VP of Products & Training,
Health Technologies, Inc.,
St. Louis, MO
Ethan Headley, CDM, CFPP
System Director of Nutrition,
Cayuga Health System, Ithaca, NY
12
18
Richard Hoelzel, FMP,
CDM, CFPP
Corporate Executive Chef,
Foodservice,
Idahoan Foods, Idaho Falls, ID
Hunter Hying, CDM, CFPP
Director of Dietary,
Alaska Regional Hospital,
Anchorage, AK
Jonathan Katzmark, CDM,
CFPP
Lead Manager Retail Services,
University of Minnesota-
Duluth, Superior, WI
Angela Miller, CDM, CFPP
Food Operations Director,
Augusta Correctional Center,
Craigsville, VA
Timothy P. O'Hara, CDM, CFPP
Director of Food and Nutrition
Services,
Morrison Healthcare,
Statesboro, GA
Toni Skaggs, CDM, CFPP
Hospitality Manager,
Memorial Hospital of Converse
County, Douglas, WY
EDGE IS PUBLISHED BY
®
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NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2022
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Nutrition & Foodservice Edge Magazine - July/August 2022

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