Nutrition & Foodservice Edge Magazine - November/December 2021 - 2

NUTR I T ION & FOODSERV I CE
CE ARTICLES
1 HOUR
CBDM Approved
CE
8 Management Connection
Hosting Creative Special Events
at Your Facility
by Chrissy Carroll, MPH, RD
Offering fun and unique foodservice events
can help keep your clients happy and
engaged, while enhancing employee morale.
Here are several ideas to showcase your
staff's creativity and culinary talents, while
adding excitement to your dining program.
16 Nutrition Connection
Serving Up Joy and Nutrition for
the Holidays
by Brenda Richardson, MA, RDN, LD, FAND
For those in long-term care, the holidays
may be another reminder that they are
removed from their former communities
and loved ones. Use the holiday season
to create festive food experiences that
promote a feeling of well-being and
contentment among your residents.
20 Management Connection
Creating Positive Eating
Environments
by Kristin Klinefelter, MS, RDN, LDN
When it comes to nutrition, the dining
environment and the actions of staff play a
key role in optimal food intake. This article
provides a review of dining populations, their
nutrition issues, and factors to improve the
overall foodservice experience.
ALSO IN THIS ISSUE
5 My Recipe for Success
6 Top 10 Tips & Tools to Achieve
Operational Excellence
7 Connect Corner
27 What CDM, CFPP Means to Me
42 Message From the Chair
48 CDM, CFPP Spotlight
EDGE
November-December 2021 / Volume 29 / Issue No. 06
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.
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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
Area Support Director,
Forefront Healthcare-Texas,
Amarillo, TX
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
2 NUTRITION & FOODSERVICE EDGE | November-December 2021
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 - November/December 2021

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