Nutrition & Foodservice Edge Magazine - July/August 2023 - 4

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BY DIANE EVERETT |
everett.dianej@gmail.com
HEALTHY SNACK ATTACK
I WAS SURPRISED TO READ IN OUR COVER STORY
that up to 30 percent of a client's nutrition may come from
between-meal snacks and supplements. That means serving
items which contain key nutrients is critical to their health.
" Amp Up Your Snack and Supplement Menu While Saving
on the Bottom Line " discusses snacks you can make in house
to delight and nourish your guests. Energy bites, smoothies,
egg salad roll-ups-these are all simple options, packed with
flavor and nutrients. As a bonus, they require minimal labor.
However, if your workforce is already stretched to the limit,
buying supplements and snacks may be your best choice.
Conduct a make versus buy QAPI study using the tools
provided in the article to analyze what's optimal for your
operation.
Sound nutrition is also vital for clients with arthritis.
Inflammation and swelling of the joints can often be tamed
by choosing foods consistent with the Mediterranean diet,
and focusing on potent polyphenol-rich menu choices. Foods
abundant in polyphenols include berries, cherries, grapes,
certain spices, nuts, and olive oil. Evidence also suggests that
certain vitamins-namely vitamin D-have been found to
benefit those with osteoarthritis and rheumatoid arthritis.
Good sources include fatty fish, egg yolks, and fortified
dairy products. It is believed that gut health also plays a
role. Learn more in our page six feature, " Powerful Plates:
Harness Nutrition to Help People With Arthritis. "
Wildfires, tornadoes, hurricanes. In the past few weeks,
all of these emergencies have been in the news. We never
know when a catastrophe will strike our community, so
it's critical to be ready at all times. Our page 20 article
delivers emergency response strategies to help ensure
that you can provide essential services during disasters.
FEMA tells us that the four phases of disaster response are
mitigation, preparedness, response, and recovery. Response
team leaders need a plan to communicate efficiently with
employees, customers, suppliers, and authorities during
an emergency. Your disaster plan must meet the unique
needs of your organization, and must make food safety a top
priority.
Are you a servant leader? Find out on page 26 by learning
the key traits of servant leaders. In a nutshell, this type of
leader focuses on creating a supportive work environment,
values the needs of others, and fosters a culture of success
through camaraderie.
Looking to elevate your flex spaces? And with little upfront
investment? See page 30 for ideas. Assess what works in
your food service, and market it to your customer base.
Innovate and collaborate to create programs and menu
items that knock their socks off. Focus on flavors, themes,
and unique offerings, and keep customers coming back for
more.
ANFPConnect has a new look!
You can check out the new layout and stay connected
with your peers through the ANFP community
at connect.anfponline.org.
4 NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2023
http://connect.anfponline.org
Nutrition & Foodservice Edge Magazine - July/August 2023

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