Nutrition & Foodservice Edge Magazine - July/August 2024 - 4

EDITOR'S
notebook
BY DIANE EVERETT |
everett.dianej@gmail.com
FOCUS ON FRESHNESS
IT'S PEAK GROWING SEASON in much of the country,
so produce is plentiful and perfect for delectable summer
salads. Amp up your offerings with seasonal greens, zesty
spices, and flavorful proteins to deliver meal appeal. Our
page 12 feature will help you do that, with fresh ideas for
sourcing locally and delighting your guests with summer's
bounty.
Adding chicken, shrimp, or nuts to your salads is one way of
boosting protein and satiety. Our page six article, " The Power
of Protein: Benefits and Menu Considerations, " outlines the
pluses of protein and describes a variety of rich sources.
Older adults and children benefit from protein in various
ways, such as providing essential calories and amino acids
to maintain body weight and preserve muscle mass. Learn
about animal versus plant-based sources, nutrient density,
fortified foods and supplements, and much more.
Leading your foodservice operation requires unique knowledge
about regulations, sanitation principles, managing
your labor pool, and the list goes on. Effective leaders have
something in common: a desire for education. " Successful
Leaders Never Stop Learning " makes the case for being a
lifelong learner. Books, blogs, seminars, and videos are just a
few platforms that leaders can use to boost their knowledge
base. See page 16 to learn more.
Another important trait of effective leaders is the ability
to create a culture that supports morale and creativity. A
toolkit for doing just that is provided in our feature, " How to
Build Your Team Culture Using Training and Technology. "
Leaders play a pivotal role in forming team culture. They
do this through leading by example, communicating with
honesty, empowering their team members, and trusting
their employees' decision-making. Discover additional ways
to create a strong team culture on page 20.
If you build a positive culture for your foodservice team, that
will translate to an overall better dining program for your
residents. " Enhancing the Dining Experience in Long-Term
Care to Decrease Malnutrition " describes strategies to make
your clients happier at mealtimes, so they receive nourishment
to support optimal health. When your staff is happy
and your diners are delighted, that spells success by any
measure.
Julie Zikmund, MPH, RD, LRD returns to our pages with a
follow-up to her March-April article on sesame being added
to the list of major food allergens. This month she provides
" Realign to Nine: Focus on Food Allergies. " There's lots
happening relative to food allergens, and she tackles topics
like food labels, ingredient lists, and legislation supporting
allergen awareness.
Last but not least, Jenny Kinter outlines how evidence-based
nutrition can promote heart health. Fruits and vegetables,
lean meats, and whole-grain breads can all be good choices
when it comes to preventing cardiac disease.
Industry Trends
Focus on Formulas
Member Recognition
Tutorials
and More!
videos.ANFPonline.org
4 NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2024
http://videos.ANFPonline.org
Nutrition & Foodservice Edge Magazine - July/August 2024

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - July/August 2024
