Edible Flowers

“Is that a garnish, or am I supposed to eat that?” many of us have thought to ourselves when dining out at an upscale restaurant or attending a summer wedding. Most of us have a short list of flowers that we know are edible, such as nasturtiums, lavender, and rose petals,...

Did Your Dinner Cause Your Urinary Tract infection?

Every year, people in America make 8.1 million visits to health care providers in America to seek treatment for urinary tract infections (UTIs). The cost is about $1-2 billion each year. 

Food Additive: Potassium Bromate

What is potassium bromate? Potassium bromate is commonly used as a bread dough strengthener and also helps the dough to bulk up and rise more quickly. Baking converts most potassium bromate to non-carcinogenic potassium bromide, but research in the United Kingdom (UK) has...

Dysphagia: Scoop It, Mold It, Pipe It—Rice and Pasta

Recipe Name: Pureed white or brown rice or pasta Portion Size: ½ C serving Utensil: #10 scoop Grams of protein: 3.0    Ingredients                 Number of Servings

Food Service: Resident-Centered Dining

“Resident-centered” or “person-centered” dining is a popular phrase right now, but what does it mean? Very specific concepts exist for developing a truly resident-centered dining program. Read on to find out how you can implement “person-centered” dining in your skilled...

Cafeteria Choices: How to Make Them Healthier

These suggestions can help make the options in your cafeteria healthier and make it easier for customers to select healthy food. Food preparation Cook and prepare foods using lower-fat methods, such as: Baking Broiling Grilling Use olive oil and canola oil whenever...

Cooking: Transitioning From Convenience Foods to Cooking From Scratch

Follow these steps if you would like to transition your kitchen from using convenience foods to cooking from scratch.   Review your current menu Review the current menu and decide which foods you would like to make from scratch and which ones you will completely eliminate....

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