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Culinary Trends - ANFP · PDF file 24 Culinary Trends: What’s Hot in Dining by Diane Everett It’s a great time to be a diner or a foodservice professional! Bold and unique flavor

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  • & Cooking Times & Temperatures An Important Part of Your HACCP Plan

    Nutrition Best Practice For People With Dysphagia

    Celiac Disease Managing Gluten- Free Diets

    APRIL 2015

    Culinary Trends What’s Hot in Dining

  • © 2014-2015 National Pasteurized Eggs, Inc. v5371

    Safest Choice™ Pasteurized Shell Eggs eliminate the risk of Salmonella.

    Get this recipe and more at

    Great Food. SafeEggs.™

    5371_NPE_ANFP_04-2015_Full.indd 1 3/6/15 1:00 PM

  • Nutrition & Foodservice Edge | April 2015 1

    ®P U B L I S H E D B Y


    16 Revisiting Nutrition Best Practice for Dysphagia by Brenda Richardson, MA, RDN, LD, CD, FAND

    Dysphagia—or difficulty swallowing—creates many challenges to leading a healthy quality of life. Understanding dysphagia, and optimal consistencies for foods and beverages, will go a long way towards enhancing the nutritional health of clients with this condition.

    24 Culinary Trends: What’s Hot in Dining by Diane Everett

    It’s a great time to be a diner or a foodservice professional! Bold and unique flavor profiles make for interesting and exciting mealtime options. Make sure you’re ahead of the pack in offering the menu items that clients want now.

    28 Managing Celiac Disease by Illeme Amegatcher, PhD

    Over 2 million Americans have celiac disease. Successfully managing celiac symptoms requires a diet without gluten. Meal planning ideas and gluten-free recipes are provided here.

    32 Wasted Food and Senior Hunger by Enid A. Borden and Andrew Shakman

    More than 15 percent of all seniors in the U.S. face the threat of hunger. Yet, 40 percent of the food produced in this country is wasted. A new initiative is underway to help solve the dual and contradictory problems of massive food waste and widespread hunger.

    4 Food File

    7 Leaders & Luminaries

    10 Food Protection Connection

    Nutrition & FoodserviceEdge






    April 2015 / Volume 24 / Issue No. 4

    1 HOUR SAN

  • Nutrition & Foodservice Edge | April 20152

    Dream Kitchen Survey® Report

    From NAFEM 2015

    Nutrition & Foodservice Edge® is the premier resource for nutrition and foodservice

    professionals and those aspiring to careers

    in this industry. It is published by the

    Association of Nutrition & Foodservice Professionals.

    Editor . . . . . . . . . . . . . . . . . . . . . . . Diane J. Everett

    [email protected]

    Contributing Writer . . . . . . . . . . .Laura E. Vasilion

    [email protected]

    Advertising Sales . . . . . . . . . . . . . . . . . Paula Fauth

    [email protected]

    Design . . . . . . . . . . . . . . . . . . . . . . . . . Mercy Ehrler

    [email protected]

    Nutrition & Foodservice Edge® (ISSN 21649669) is published monthly except combined issues

    in July/August and November/December.

    ©2015 by the Association of Nutrition &

    Foodservice Professionals, 406 Surrey

    Woods Drive, St. Charles, IL 60174.

    Phone: (630) 587-6336. Fax: (630) 587-6308.

    Web site:

    Periodicals postage paid at St. Charles, IL and

    additional mailing offices. POSTMASTER:

    Send address changes to Nutrition & Foodservice Edge®, 406 Surrey Woods Drive, St. Charles, IL 60174.

    Subscription Rates Edge subscription rate for ANFP members is $15, which is included with annual membership dues.

    Subscriptions are available to other interested

    parties for $40/year or $5/issue. Outside U.S.,

    contact ANFP for pricing.

    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.

    Lynne Eddy, MS, RD, FAND, CHE Associate Professor, Business Management, The Culinary Institute

    of America,

    Hyde Park, NY

    Richard Hynes Director, Consultant Services, Hobart Corp.,

    Franklin, MA

    Kevin Loughran Director of Support Services for Food and Dining, Healthcare

    Services Group,

    Bensalem, PA

    Ruby Puckett, MA, FFCSI Director, Dietary Manager Training, University of Florida Div

    of Continuing Ed.,

    Gainesville, FL

    Marty Rothschild President, Aladdin Temp-Rite,

    Hendersonville, TN

    Bob Sala Founder and Director at Large, Distribution Market


    Hoffman Estates, IL

    Renee Zonka, CEC, RD, MBA, CHE

    Dean, School of Culinary Arts, Kendall College,

    Chicago, IL




    I N


    PAGE S

    26 35

    More ANFP news, inspiration, and education at

    E DITOR ’S NOTEBOOK Nutrition & FoodserviceEdge

    April 2015 / Volume 24 / Issue No. 4

    With the availability of so many savory spices and ethnic foods,

    now’s a great time to be a cook, restaurant patron, or guest at some-

    one’s table. The Food Network and countless online resources make

    it easy for aspiring chefs to learn the lingo, techniques, and recipes

    to create restaurant caliber fare in their own home kitchen.

    Several features in our pages this month look at the culinary trends

    that are shaping current menus. Make sure you’re keeping pace with

    or, better yet, forging ahead of your competitors at other facilities

    to meet customer demands. Food quality has become increasingly

    important to healthcare consumers. And retired Baby Boomers who

    are seeking senior living options are demanding nutritious, interest-

    ing, and flavorful foods. They want flexible mealtimes and the ability

    to choose the type and quantity of food on their plate. Be ready to


    Are you equipped to nourish and satisfy individuals with unique

    dietary needs? If your patients or residents have been diagnosed

    with dysphagia, it’s critical that you’re knowledgeable about their

    condition and how you can help facilitate successful medical nutri-

    tion therapy. Proper consistency of food and fluids is key to keeping

    your clients nourished and hydrated. Learn more about dysphagia

    beginning on page 16.

    Individuals with gluten sensitivity or celiac disease need special

    nutritional interventions as well. Our page 28 article discusses the

    challenges of celiac disease, and ways to provide satisfying meals

    without gluten.

    April 6-10 is National Hunger Week, so now is a fitting time to discuss

    the dual challenges of senior hunger and massive food waste, and

    outline a new initiative that’s designed to alleviate both. See page

    32 to learn more, and then join the movement to feed hungry seniors

    and minimize food waste.

    Diane Everett, Editor [email protected]

    It’s interesting to page through old cookbooks and see

    how recipes and cooking methods have changed over

    time. Today’s recipes typically call for fresh ingredients

    prepared in healthy ways, with bold seasonings to en-

    hance the flavor profile.

    Food & Nutrition Leaders Offer

    Insights on Culinary Trends

    A Culinary TrendsQ&

  • Nutrition & Foodservice Edge | April 20154


    M O May is Food Allergy Action Month

    How to Scout the Healthiest Cereals

    MAY IS FOOD ALLERGY MONTH, and FARE (Food Allergy Research &

    Education) wants to help operators

    be food allergy action heroes. FARE

    recently unveiled a new poster, stick-

    ers, and other items, all designed with

    an eye-catching superhero theme. They

    offer free resources on their website, and

    other items available for purchase.

    Food Allergy Awareness Week is May 10-

    16, 2015. What can you do to raise aware-

    ness, educate others, and inspire action

    to support the food allergy community?

    FARE’s 2015 Awareness Poster is color-

    ful and action-oriented, and great for

    creating awareness in schools or other

    community buildings. You can print the

    poster from your computer.

    FARE has several other education post-

    ers available to buy or download for

    free from their website. Poster themes


    • Common Symptoms of Anaphylaxis

    • 1 in 13 Kids Has a Food Allergy

    Awareness Poster

    • Sports-Themed Awareness Poster


    Nutrition & Foodservice Professional Training Program

    “UND’s program gave me the tools needed to excel in my profession. I’m grateful for the NFP training program for giving me the skills and knowledge needed to advance my professional foodservice career.” - Rachael Herberg, CDM, CFPP, Culinary Services Director, Villa St Vincent/The Summit & UND Graduate

    • Enroll anytime, online or by mail • RD preceptor available (online) • Excellent ANFP exam p