Nutrition & Foodservice Edge Magazine - September/October 2022 - 2

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NUTRITION & F OOD SER VICE
®
CE
CBDM APPROVED
CE AR TICLES
SEPTEMBER-OCTOBER 2022 / VOLUME 31 / ISSUE NO. 05
Nutrition & Foodservice Edge®
4 | Nutrition Connection
Sourcing and Creating Effective Nutrition
Education Materials
by Kristin Klinefelter, MS, RDN, LDN
CDM, CFPPs need a plan to have effective and easily
accessible nutrition education handouts available to them
at all times. This plan starts with sourcing and creating
evidence-based materials.
10 | Nutrition Connection
Meeting Hydration Needs Requires Daily Focus
by Brenda Richardson, MA, RDN, LD, FAND
Implementing systems and processes that focus on
hydration is critical to prevent negative outcomes in clients.
Dehydration can upset the delicate fluid-salt balance
required to maintain healthy cells and tissues.
16 | Nutrition Connection
Top 7 Food Trends of 2022: What's Heating Up
the Kitchen This Year
by Chrissy Carroll, MPH, RD
Unique trends keep popping up in the foodservice industry
and it's important to be aware of what's popular at any given
time. While you don't want to adopt every fad, some trends
can help drive menu satisfaction and sales in your dining
operation.
Richard Aanerud, CDM, CFPP
Food Service Director,
East Carolina Rehab and Wellness,
Goldsboro, NC
Amy Bollam, RDN, LD, MPS
VP of Products & Training,
Health Technologies, Inc.,
St. Louis, MO
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16
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Ethan Headley, CDM, CFPP
System Director of Nutrition,
Cayuga Health System, Ithaca, NY
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
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.
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www.ANFPonline.org
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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
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 | SEPTEMBER-OCTOBER 2022
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Nutrition & Foodservice Edge Magazine - September/October 2022

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