Download pdf - Culinary Trends - ANFP · 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

&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 TrendsWhat’s Hot in Dining

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Nutrition & Foodservice Edge | April 2015 1

®P U B L I S H E D B Y

CONTENTS FEATURES

16 RevisitingNutritionBestPractice forDysphagia 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 CulinaryTrends:What’sHotinDining 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 ManagingCeliacDisease 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 WastedFoodandSeniorHunger 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

DE PA RTMENTS

24

28

32

10

April 2015 / Volume 24 / Issue No. 4

1 HOUR SAN

Nutrition & Foodservice Edge | April 20152

DreamKitchenSurvey®Report

FromNAFEM2015

Nutrition & Foodservice Edge®isthepremier

resourcefornutritionandfoodservice

professionalsandthoseaspiringtocareers

inthisindustry.Itispublishedbythe

AssociationofNutrition&FoodserviceProfessionals.

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: www.ANFPonline.org

Periodicals postage paid at St. Charles, IL and

additional mailing offices. POSTMASTER:

Send address changes to Nutrition & Foodservice Edge®, 406 Surrey Woods Drive,

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Subscriptions are available to other interested

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contact ANFP for pricing.

EditorialPolicyReaders 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.

LynneEddy,MS, RD,

FAND, CHEAssociate Professor, Business Management, The Culinary Institute

of America,

Hyde Park, NY

RichardHynes

Director, Consultant Services, Hobart Corp.,

Franklin, MA

KevinLoughran

Director of Support Services for Food and Dining, Healthcare

Services Group,

Bensalem, PA

RubyPuckett, MA, FFCSI

Director, Dietary Manager Training, University of Florida Div

of Continuing Ed.,

Gainesville, FL

MartyRothschildPresident, Aladdin Temp-Rite,

Hendersonville, TN

BobSala

Founder and Director at Large, Distribution Market

Advantage,

Hoffman Estates, IL

ReneeZonka, CEC, RD,

MBA, CHE

Dean, School of Culinary Arts, Kendall College,

Chicago, IL

E D ITORIA L A DVISORY BOA RD

®

ALSO

I N

OUR

PAGE S

26 35

More ANFP news, inspiration, and education at www.ANFPonline.org

E DITOR ’S NOTEBOOK Nutrition &FoodserviceEdge

April 2015 / Volume 24 / Issue No. 4

Withtheavailabilityofsomanysavoryspicesandethnicfoods,

now’sagreattimetobeacook,restaurantpatron,orguestatsome-

one’stable.TheFoodNetworkandcountlessonlineresourcesmake

iteasyforaspiringchefstolearnthelingo,techniques,andrecipes

tocreaterestaurantcaliberfareintheirownhomekitchen.

Severalfeaturesinourpagesthismonthlookattheculinarytrends

thatareshapingcurrentmenus.Makesureyou’rekeepingpacewith

or,betteryet,forgingaheadofyourcompetitorsatotherfacilities

tomeetcustomerdemands.Foodqualityhasbecomeincreasingly

importanttohealthcareconsumers.AndretiredBabyBoomerswho

areseekingseniorlivingoptionsaredemandingnutritious,interest-

ing,andflavorfulfoods.Theywantflexiblemealtimesandtheability

tochoosethetypeandquantityoffoodontheirplate.Bereadyto

deliver!

Areyouequippedtonourishandsatisfyindividualswithunique

dietaryneeds?Ifyourpatientsorresidentshavebeendiagnosed

withdysphagia,it’scriticalthatyou’reknowledgeableabouttheir

conditionandhowyoucanhelpfacilitatesuccessfulmedicalnutri-

tiontherapy.Properconsistencyoffoodandfluidsiskeytokeeping

yourclientsnourishedandhydrated.Learnmoreaboutdysphagia

beginningonpage16.

Individualswithglutensensitivityorceliacdiseaseneedspecial

nutritionalinterventionsaswell.Ourpage28articlediscussesthe

challengesofceliacdisease,andwaystoprovidesatisfyingmeals

withoutgluten.

April6-10isNationalHungerWeek,sonowisafittingtimetodiscuss

thedualchallengesofseniorhungerandmassivefoodwaste,and

outlineanewinitiativethat’sdesignedtoalleviateboth.Seepage

32tolearnmore,andthenjointhemovementtofeedhungryseniors

andminimizefoodwaste.

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&NutritionLeadersOffer

InsightsonCulinaryTrends

ACulinaryTrendsQ&


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OOVER HALF OF AMERICANS con-

siderthemselvesadventurouseaters,and

82percentareopentotryingnewflavors

(Mintel,2014).Fortunately,consumers

havemorevarietiesofflavorstochoose

fromthaneverbeforeandthechoices

areexpandingeveryday.IntheNo-

vember2014issueofFood Technology

magazine,publishedbytheInstituteof

FoodTechnologists(IFT),SeniorDigital

EditorKellyHenselwritesaboutthetop

fiveflavortrendsthatflavorists,chefs,

andtrendspotterspredictconsumersare

seekingin2015.Theseinclude:

1.Sweet+Heat

Moreconsumerstodayareindicating

theyenjoyspicyfood,andthespicy

snackcategoryisgrowingbecauseof

Millennials’loveforboldflavors.Thecur-

rentobsessionwithsriracha,aTaiwanese

hotsaucemadefromchilipeppers,is

akeyexampleofthenewtrend.Sweet

andhotflavorprofilescanalsobefound

inthebeveragessectorwithdrinkssuch

asMexicanhotchocolateandjalapeno

margaritas.

2.Sour,Bitter&Tangy

Consumersarestartingtoreachforbold,

tangy,bitterflavors—bothatthedinner

tableandatthesupermarket.Kimchi,

acommonethnicdishfromKorea,has

contributedtothepopularityofsourand

fermentedflavors.Itismadebysalting

andpreservingfermentedcabbageina

bedofpepper,garlic,ginger,andscal-

lions.Inaddition,anincreasedpreva-

lenceofpicklinghasaddedtothesour,

tangytrend.

3.Umami

Theconceptofumami—thefifthbasic

taste—wasbornoveracenturyagoby

aJapanesechemist.Theflavorisevoked

byglutamicacid,acompoundthatis

ContacttheInstituteofFood

Technologists,www.ift.org

foundinauthenticramennoodlesand

maynewseaweedsnackfoods.Umami

evenhashealthbenefits,sinceitenables

manufacturerstouselesssodiumwhile

addingadepthofflavor.

4.Smoke&Oak

Smoke—aflavortypicallyassociated

withmeat—cannowbefoundinsoda,

spirits,andcraftbeer.Inthefuture,it

islikelyconsumerswillseemoreoak

andotherwoodsincombinationwith

cranberry,sorrel,andhoneyinnonalco-

holicbeverages.Smokeaddsadepthto

anyflavor,anddependingonwhatwood

ormaterialissmoked,theresultcanbe

verydifferent.

5.MiddleEastern&NorthAfrican

MiddleEasternandNorthAfricanfoods

areincreasinglybecomingmenuitems

atrestaurants.Evenifthedishitself

isn’tMiddleEastern,manyofthetradi-

tionalspices—sumac,za’atar,coriander,

andcardamom—aregainingpopularity

withchefs.

Flavorinnovationisontheriseand

newfoodproductscontinuetoperme-

atetheconsumermarket.Inaddition

tofoodscientists,innovativechefsare

alwaysexperimentingwithflavor;and

ifthoseflavorprofilesarepopularina

restaurant,theyareboundtoendup

onsupermarketshelves.Consumersare

readytoexperimentandtrynewthings,

andiftheflavoristasty,it’slikelytobea

success. E

5 Flavor Trends toWatchin2015

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LEADERS & LUMINARIES

Eric Johnson

by Laura Vasilion

Eric Johnson, CEC, FMPB UI LD I N G

A SOUN D

FOUN DATION

FOR SUCCESS

Eric Johnson is the Executive Chef for Metz Culinary Management at Florida A&M University in Tallahassee. His responsibilities at the university in-clude managing a staff of 185, overseeing the preparation and delivery of 10,000 student meals, coordinating the operation of eight cooking stations and 10 satellite food venues, and keeping a watchful eye on his $14 million volume management account.

Chef Johnson also provides high-end meals to the university’s presi-dent and board of directors. A graduate of the Culinary Institute of America, Johnson previously worked in healthcare food service and the hospitality industry. Over the course of his 39 years in the industry, Johnson worked for Compass-Morrison Manage-ment Specialists, The Russian Tea Room, and Windows on the World (atop the Twin Towers in NYC, prior to 9/11). He has also been a chef for Donald Trump at his private club Mar-a-Lago in Palm Beach, Fla., and for Michael Caine at his restaurant in Miami Beach. He lists Gloria Estefan, Sylvester Stallone, and Jack Nicholson among his high-profile catering clients.Continued on page 8


QHow did your upbringing

influence your work ethic?

I was born and raised in New York City. Mom and Dad tried to get us away from the bad influ-ences of the city and moved us out to Staten Island. They bought a house, but their relationship didn’t go well. She left the mar-riage. She worked a lot and I started working at 13. Worked full time at two part-time jobs while go-ing to high school full time to help keep the house. I needed to learn at a young age how to cook, clean, iron, and do laundry, while my mom worked. I also cared for a brother four years younger than me.

QWhat was your first job in

the industry?

Pot/dish washer. To this day, I treat my dishwashers with a lot of respect. Without clean pots and pans—especially these days with all the safety regulations, where it’s wash, rinse, and sanitize – I can’t serve my clients and guests. It’s like building a five billion dollar man-sion and setting it on sand. The first big wave that comes in, I’m going to watch that mansion wash out to sea. Yet if I put down a good foundation, I have some stability.

QHow does a typical day begin

for you?

If problems or situations arise, it’s easier to handle them when they’re minor and small. For that reason, I’m up and out of bed at 3:30 in the morning, at work by 4:30. I like to

be “boots on the ground,” rather than walking in at nine or 10. By being there, I can put out fires, so to speak, before they become huge problems. If not, the problem keeps growing and growing exponentially, the closer it gets to serve time. People begin to panic. I like to be there early to sup-port my team.

We order every day and source local to support our communities. But just because I ordered it doesn’t mean it’s coming in on the truck. So I have to check that. Also, I’m always looking for ways to introduce new products. With 10,000 students, we have a wide array of backgrounds and regions to fulfill. Vegans, vegetarians, and foreign students. We have to be able to accom-modate them all.

QCollege food has changed con-

siderably over the years, hasn’t it?

Yes. The feeding at educational facili-ties has grown greatly. I have eight sta-tions and 11 venues to manage every

day. We have a pizza station that is equipped with a brick oven. I have a salad station, soups, composed salads, whole grains, fruits, veg-etables—all available daily. We have a station where we sauté in front of students. A grill.

On top of that, I cater meals for dinner parties for the university president. Besides knowing she is world-traveled, I have to be aware of the part of the country she is from to cook to those flavors.

QCan you tell us about the

Army colonel you worked with when

you were in healthcare food service?

Yes. Colonel Mitchell. Met the man in Memphis. I won a couple of awards working for him. I was with Morrison at the time, in health care. We had a program in place where we would come into the patient’s room, talk to them, and get to know them. See how we could better serve them. It builds business and trust.

We order every day and source local to support our communities... I’m always looking for ways to introduce new products. With 10,000 students, we have a wide array of backgrounds and regions to fulfill.

Continued from page 7


I walked into work one day and there was a small platoon of soldiers there. They were visiting the colonel, who’d been seriously injured during a training exercise. A ricocheted bullet got him just above the knee. Broke his bone and the bone severed his femoral artery. He ended up losing his leg. Had four or five surgeries.

After all he’d been through, he didn’t have much of an appetite. Wasn’t eating. He was British West Indies and his wife was Puerto Ri-can. I know how to do that cuisine. So my director and I got together to create special meals for him to get him to eat. After a while, I used my own money to cook and buy this man and his wife food. They were both so thankful. We became friends. To this day, the colonel and his wife send us Christmas cards and stay in touch.

QWhat is your biggest

challenge?

Slowing down. I don’t know how to do it. I have a hard time relaxing.

Q What is one thing that is

important to success?

Having a good mentor. Anthony Da-miano was mine and taught me to be a smart manager, nurture your staff, and develop them by treating them right. Anthony taught me how to be a great leader instead of just a boss.

Q What would I never see

you do?

Show someone how to do something wrong in order to keep secrets and make myself look good. I would never do that. I give all my chefs everything they need to be a success.

QWhat is always in your fridge?

Local, sustainable products.

QWhat is never in your fridge?

A mess. Everything is always in its place.

Laura Vasilionisafreelancewriter

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forvariouspublicationsincluding

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QWhat is your favorite

downtime activity?

Being with my family. I don’t have much time for that. E

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FOOD PROTECT ION CO NNEC T ION

Cookingby Melissa Vaccaro, MS, CHO

You have probably heard someone say, “That food is OK. Just cook it—that will kill any germs.” That’s generally true, but unfortunately some germs are a bit more toler-ant and resilient than others. Why do we cook foods? Why do we have minimum temperatures for different kinds of foods?

Cooking is a great control method and is a critical con-trol point in most HACCP Plans (Hazard Analysis Critical Control Points). That said, it can take a bit more control to keep some pathogens and toxins out of our food, espe-cially sporeformers and toxin producers.

To be effective, the cook step must destroy pathogens. Sev-eral factors affect destruction of the organisms. First, the expected level of organisms in the raw product is impor-tant. Second, the initial temperature of the food will affect cooking. Third, the food’s bulk (weight, thickness) will impact the time needed to reach the food’s required final internal temperature. Finally, and very important, you need to know what the final internal temperature of the food should be in order to obtain a lethal kill step for the pathogens of concern. To kill all organisms, cooking must

1 HOUR SAN

A Crucial Step in Your HACCP Plan


found on this type of food, but they have been identified scientifically as the most commonly found pathogens.

The growing stage of a particular species can also impact the lethality temperature. For instance, vegetative cells of bacteria are more sensitive to heat than the bacterial spore. The larva of a worm is less resistant to heat than the worm egg.

Heat will penetrate food differently; therefore the charac-teristics of the food itself could affect the lethality tem-perature. Fat in food will reduce the effective lethality of heat. If a product has high moisture content it will aid in thermal destruction of the pathogens.

In the FDA Food Code the stated temperature is the minimum that must be achieved and maintained in all parts of each piece of meat for at least the stated time. This is all done through science and experiments that assess the lethality of certain pathogens. You can find the time/temperature requirements in Part 3-4 of the FDA Model Food Code.

bring all parts of the food to the final lethal kill tempera-ture for the correct amount of time.

The biology of an organism will affect the required cook-ing temperature. This is determined by the organism’s ability to survive at certain temperatures. Different patho-gens can survive in different temperatures. That’s why it’s important to know the pathogen of concern in a particu-lar food type. For example, Salmonella is a pathogen of concern in eggs. E. coli is a pathogen of concern in beef products. These are not the only pathogens that could be

Continued on page 12

KN OW WHICH

PATHOGENS ARE

MORE RES IL IENT

TO HE AT

I N T E R N A L CO O K I N G T E M P E R AT U R E

Raw Animal Foods (2013 FDA Model Food Code)

145˚F for 15 seconds:

• Raweggscookedforimmediateservice

• Fish,exceptaslistednext

• Meat,exceptaslistednext

• Commerciallyraisedgameanimals,rabbits


• Raweggsnotforimmediateservice

• Injectedmeats

• Mechanicallytenderizedmeats

• Comminutedmeat,fish,orcommerciallyraised

gameanimals

• Ratites(ostrich,rhea,andemu)


• Poultry

• Wildgameanimals

• Stuffedfish,meat,pork,pasta,ratites,andpoultry

• Stuffingcontainingfish,meat,ratites,andpoultry

WholeMeatRoasts:Refertocookingchartsinthe

FoodCode,paragraph3-401.11(B)



Heating deviations, which most often involve slow cook time or an excessive hold time within the optimum tem-perature range for cell growth, can encourage the rapid growth of many pathogens. This growth sometimes can be so fast that even recooking may be ineffective in render-ing the product safe. Also, certain toxigenic bacteria can release toxins into the product. Some of these toxins, such as those of Bacillus cereus, are heat stable and are not inactivated by normal recooking temperatures. Some bacteria produce heat resistant spores that can then germi-nate new cells after cooking.

It is absolutely true that heating will destroy vegetative cells of most foodborne pathogens, but for several patho-gens it is not always the case.

What is a spore? A spore (or endospore) is a tough, non-reproductive and dormant structure that is produced by certain bacteria. It is not a spore like you would associate with plants. The endospore state allows the bacteria to remain dormant for long periods of time. The spore forma-tion is usually triggered by harsh conditions that might al-low it to survive to reproduce new vegetative cells at a later time, when conditions are better. Endospores are resistant to high temperatures, dehydration, UV radiation, freezing, and chemical disinfectants. Most bacteria cannot produce endospores, but some of these foodborne pathogen ones can. Spores are nature’s brilliant way of keeping the spe-cies alive through rough times.

C LO S T R I D I U M P E R F R I N G E N S

Associated most commonly with meat, poultry, gravy, dried or precooked foods, or other time/temperature abused foods is Clostridium perfringens. According to the

CDC, this is one of the most common causes of foodborne illness in the United States. C. perfringens is widely found in the environment and frequently occurs in the intestines of humans, domestic animals, and feral animals. Spores persist in soil, sediments, and areas exposed to human or animal fecal pollution. If you get perfringens food poison-ing, you will most likely experience intense abdominal cramps and watery diarrhea within about 8–16 hours after consuming contaminated food. These symptoms are typi-cally self-eliminating and will last about 24 hours.

Cooking (heat) kills C. perfringens vegetative cells, but the toxin producing spores may survive and can produce a toxin that will cause gastrointestinal illness.

BAC I L LU S C E R E U S

The food sources for Bacillus cereus tend to be rice and starchy foods, sauces, soups, and other items that are prepared but left too long at room temperature. Bacillus is widely distributed in the environment; in many types of soil and in sediment, dust and plants.

Clostridium perfringens are most com-monly associated with meat, poultry, gravy, dried or precooked foods.

Bacillus is a sporeforming, enterotoxin producer. These toxins can create two types of illnesses: one type causing diarrhea/abdominal cramps (diarrheal syndrome) and the other causing nausea and vomiting (emetic syndrome). If you get Bacillus, you will most likely start showing symp-toms anywhere from 30 minutes (emetic type) to 15 hours (diarrheal type) after consumption of contaminated food. But rest assured you should only be sick for 24-48 hours.

Cooking (heat) kills Bacillus vegetative cells that cause food poisoning, but not the spores that can grow into new cells. If cooked food is temperature or time abused, these endospores will produce new vegetative cells. These

Bacillus cereus are most commonly associated with rice and starchy foods, sauces, soups, and other foods that are prepared but left too long at room temperature.


bacterial cells can produce toxins that will cause gastroin-testinal illness.

S TA P H Y LO CO CC U S AU R E U S

1. Good hygienic practices and hand hygiene

2. Good health and wound care practices

3. No bare hand contact on ready-to-eat foods

4. Proper and quick cooling practices

5. Proper hot and cold holding practices

6. Reduced time in the danger zone (41̊ F - 135˚F)

7. No cross contamination, especially after cooking

It’s not so important that foodhandlers know exactly what bacteria produce spores or toxins, but they must under-stand that some do and that heat (cooking) is not the sole answer to keeping food safe. They should understand that the control measures listed above, and others not listed here, must be established and used. These measures—in addition to proper cooking temperature—will give you the edge on foodborne illness control.

The next time you hear someone say, “Just cook it to death, it will be fine,” you can now reply, “Well, that might not be exactly true.” E

Melissa Vaccaro, MS, CHOisa

FoodProgramSpecialistforthePA

DepartmentofAgricultureandan

ExecutiveBoardMemberforthe

CentralAtlanticStatesAssociationof

FoodandDrugOfficials(CASA).She

isco-authoroftheSURE™Complete

HACCPFoodSafetySeries.

Staphylococcus aureus are most commonly as-sociated with people to food through improper food handling. It is typically found on the skin and in infected cuts, pimples, noses, and throats.

Often associated with people to food through improper food handling, Staphylococcus aureus is often found on the skin, and in infected cuts, pimples, noses, and throats. The bacteria will multiply rapidly at room temperature to produce toxins (exotoxin) that cause illness. Staphylococ-cus toxins are resistant to heat and cannot be destroyed by cooking. There is no spore formation with Staphylococcus aureus. The bacteria itself produces the toxins.

Mostly associated with foods that will have significant hand contact, you may find Staph bacteria in pastries, sandwiches, salads, and sliced meats. Once contaminated food is eaten, symptoms of Staphylococcus aureus such as severe nausea, abdominal cramps, vomiting, and diar-rhea can occur within 30 minutes and up to six hours after ingestion. It may take two or three days to recover from this illness.

All three of these illnesses are referred to as foodborne illness intoxications. The illness is caused by ingesting toxins made by the bacteria or spores. Spores and toxins are very heat tolerant. Hopefully, you are noticing that heat alone will not control these organisms from potentially making us sick. You must incorporate control measures to assure these types of pathogens are also controlled. Along with proper cooking, you must have other control mea-sures such as:

iSources:

• www.cfsan.fda.gov

• www.cdc.gov

• FoodandDrugAdministration.BadBugBook,Food-

bornePathogenicMicroorganismsandNaturalToxins.

SecondEdition.2012

• 2013FDAModelFoodCode,www.fda.gov/food

[email protected]


1. Willcookingassurethatyouwillnotgetafoodborne

illness?

A. Yes,cookingkillseverything

B.Yes,ifyoubringfoodto165˚Fyouwillnevergetsick

C.No,cookingisnotthesoleanswertokeepingfoodsafe

2. Therequiredcookingtemperaturetoprovidealethalkill

isdeterminedby:

A. Theorganism’sabilitytoreproduceinwarmer

temperatures

B. Theorganism’sabilitytosurviveatcertain

temperatures

C. Theorganism’sabilitytosurvivefreezing

temperatures

3. Tokillallorganisms,cookingmustbringwhichpartsof

thefoodtothefinallethalkilltemperatureforthecorrect

amountoftime?

A. Allparts

B. Thefattiestparts

C. Thedarkestparts

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FOOD PROTECTION CONNECTIONReview Questions

1 HOUR SAN

4. Anendosporeis:

A. Atough,reproductiveanddormantstructurethatis

producedbycertainbacteria

B. Atough,non-reproductiveanddormantstructurethat

isproducedbycertainbacteria

C. Aheattolerant,activestructurethatisproducedby

certainbacteria

5. Cookingkills:

A. Vegetativecells

B. Spores

C. Toxins

6. Thistypeoffoodborneillnessiscausedbyingesting

toxinsmadebythebacteriaorspores:

A. Infection

B. Toxininfection

C. Intoxication

7. Whichbacteriumproducesspores?

A. Clostridium perfringens

B. Staphylococcus aureus

C. Listeria monocytogenes

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One of the great joys of life is taking pleasure in food and drink. Food and drink provide nutrients needed by our physical bodies, and are also essential to our quality of life. However, many of us take the ability to enjoy food for granted. Not everyone experiences this joy of eating because swallowing may be impaired (known clinically as dysphagia). This occurs as we age and even more so when other medical conditions are present.

One thing is for sure, whatever the cause, we know that dysphagia creates many challenges to leading a healthy quality of life.

In the article “Making Dysphagia Easier to Swallow,”

published in the March 2012 issue of Nutrition & Foodser-vice Edge, author Debbie Zwiefelhofer, RD, LD noted that the time had come for improved standardization of “best practice” standards of care related to dysphagia and diet. So here we are three years later as we take a look at what improvements have been made.

OV E RV I E W O F DYS P H AG I A

Difficulty swallowing is also called dysphagia. It is usu-ally a sign of a problem with the throat or esophagus (the muscular tube that moves food and liquids from the back of the mouth to the stomach). Although dysphagia can

for Dysphagia

Revisiting

NUTRIT ION CONNECT ION

Nutrition Best Practice

by Brenda Richardson, MA, RDN, LD, CD, FAND

USE A PERSON-

CE N TERED

A PPROACH

WHE N MEET ING

THE N EEDS OF

DYSPHAGIA

PAT I E NTS


• The muscles and nerves that help move food through the throat and esophagus not working right. This can happen when one has:

> Had a stroke or a brain or spinal cord injury.

> Certain problems with the nervous system, such as multiple sclerosis, muscular dystrophy, or Parkinson’s disease.

> An immune system problem that causes swelling (or inflammation) and weakness, such as polymyositis or dermatomyositis.

> Esophageal spasm where the muscles of the esopha-gus suddenly squeeze.

> Scleroderma where tissues of the esophagus become hard and narrow.

> Something blocking the throat or esophagus. This may happen with:

• Gastroesophageal reflux disease (GERD). When stomach acid backs up regularly into the esophagus, it can cause ulcers in the esophagus, which can then cause scars to form and possibly make the esophagus narrower.

• Esophagitis, which is inflammation of the esophagus.

• Diverticula—small sacs in the walls of the esophagus or the throat.

• Esophageal tumors.

• Masses outside the esophagus, such as lymph nodes, tumors, or bone spurs on the vertebrae that press on the esophagus.

Swallowing disorders, also called dysphagia, can occur at different stages in the swallowing process:

• Oral phase—sucking, chewing, and moving food or liquid into the throat

• Pharyngeal phase—starting the swallowing reflex, squeezing food down the throat, and closing off the airway to prevent food or liquid from entering the airway (aspiration) or to prevent choking

• Esophageal phase—relaxing and tightening the open-ings at the top and bottom of the feeding tube in the throat (esophagus) and squeezing food through the esophagus into the stomach


happen to anyone, it is most common in older adults, babies, and people who have problems of the brain or nervous system.

What Causes Dysphagia?

Normally, the muscles in the throat and esophagus squeeze, or contract, to move food and liquids from the mouth to the stomach without problems. Sometimes, though, food and liquids have trouble getting to the stomach.

The types of problems that can make it hard for food and liquids to travel down the esophagus may be related to:



General signs and symptoms of swallowing disorders may include:

• Coughing during or right after eating or drinking

• Wet or gurgly sounding voice during or after eating or drinking

• Extra effort or time needed to chew or swallow

• Food or liquid leaking from the mouth or getting stuck in the mouth

• Recurring pneumonia or chest congestion after eating

• Weight loss or dehydration from not being able to eat enough

• Poor nutrition or dehydration

• Risk of aspiration (food or liquid entering the airway), which can lead to pneumonia and chronic lung disease

• Less enjoyment of eating or drinking

• Embarrassment or isolation in social situations involving eating

H OW W E G OT TO W H E R E W E A R E

In the 1990s it was recognized that there needed to be some standardization in dietary modifications used in treating dysphagia. This led to the development of the National Dysphagia Diet (NDD) introduced in 2002. The NDD incorporated a scientific foundation for the dyspha-gia diet based on key rheological properties of foods and fluids. The NDD also included the consideration of physi-cal forces of the chewing and swallowing process. (See Figure 1)

The NDD consists of 4 diet levels: see Figure 2.

For liquids there are also 4 levels of liquid viscosity: see Figure 3.

W H Y T H E CO N F U S I O N ?

One would reason that with the introduction of the NDD in 2002, there would be continued improvement in the treatment of dysphagia. The NDD authors stressed that this was a work in progress and there was a need for con-tinued studies and research. So here we are in 2015, and there continues to be a need for “best practice” parameters for healthcare professionals, clients, and caregivers. Several key areas for us to consider include:

Current “Best Practice Guidelines”

Probably the best information that gives an overview of the continued need for “best practice” can be found by looking at the International Dysphagia Diet Standardization Initia-tive (IDDSI), which aims to develop global standardized terminology and definitions for texture modified foods and thickened liquids for individuals with dysphagia of all ages, in all care settings, and all cultures.

IDDSI is a group of volunteers from diverse professions in-cluding nutrition & dietetics, medicine, speech pathology, occupational therapy, nursing, patient safety, engineering, food science & technology from around the world work-ing to establish an international standardized terminology and definitions for texture modified foods and thickened liquids for persons with dysphagia.

Foodiscompressed.Thismeansthefooditemisdeformedbyforce,suchaswhenthetonguepushesafoodupagainsttheroofofthemouthandbasicallysquishesit.

Foodcanbeadhesive.Somefoodsareattractedtoan-othersurface.Peanutbutterisveryadhesive.Oilisnotatallsticky.

Foodbecomestensile.Foodcanbeextended(stretched)duetoforce.Thinkofdoughbeingextrudedfromacookiepress.Foodextrusionoccursintheprocessofswallowingwhenthefoodbolusmovesthroughtheesophagusbywayofperistalticwaves.Thesewavesstretchandpullthefoodbolusalonguntilitreachesthestomach.

Foodissheared(cut)bythegrindingforceofmolarteeth.

Foodcanbefractured(broken)bybitingitintopieces.

Source: Nutrition & Foodservice Edge, March 2012

Figure 1: Forces of Chewing and Swallowing


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Figure 2: Levels of the National Dysphagia Diet

Level Description Examples of Recommended Foods

Level1:DysphagiaPureed Homogenous,cohesive,andpudding-like.Nochewingrequired,onlyboluscontrol.

Smooth,homogenouscookedcereals.Pureed:meats,starches(likemashedpotatoes),andvegetableswithoutlumps.Pureed/strainedsoups.Pud-ding,souffle,yogurt.

Level2:DysphagiaMechanicallyAltered

Moist,semi-solidfoods,cohesive.Re-quireschewingability.

Cookedcerealswithlittletexture.Moistenedgroundorcookedmeat.Moistened,soft,easytochewcannedfruitandvegetables.

Level3:DysphagiaAdvanced Soft-solids.Requiresmorechewingability.

Wellmoistenedbreads,rice,andotherstarches.Cannedorcookedfruitandvegetables.Thinsliced,tendermeats/poultry.

Level4:Regular Nomodifications,allfoodsallowed. Norestrictions.

Adapted from Groher ME, Crary MA. Dysphagia: Clinical management in adults and children. Maryland Heights, MO. Mosby, Elsevier; 2010.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3426263/table/t4-cia-7-287/

In February 2015, IDDSI announced the publication of a systematic review article, The influence of food texture and liquid consistency modification on swallowing physi-ology and function: A systematic review. This open-access article is the most comprehensive review to date of the effects of altering food and liquid consistency on swallow-ing, and includes that while texture modification is the most common form of intervention for dysphagia, it lacks a solid evidence base. (Download the article at http://bit.ly/1wvZydp)

In January 2015 a group of IDDSI committee members met to draft the framework for international dysphagia diet standards. The committee reviewed:

• Findings from an IDDSI international survey

• Existing regional or national standards being used by various countries

• Evidence from the systematic review

From this meeting there was an agreement on number of levels, descriptors and Identification schemes; standards that account for the full lifespan and populations and con-sideration for the environment of use. There are plans for stakeholder consultation and surveys to begin in March/April 2015.

Overall, this reminds us that the dysphagia field is still in relative infancy. Given the prevalent use of texture-modified foods and thickened liquids in the treatment of

dysphagia, the gaps in these areas are still in need of being identified based on clinically relevant research to guide best practice.

Variance In Levels of Viscosity and Food Textures

One of the most frequent challenges for treatment of dysphagia centers on determination of the level for a particular liquid. As noted previously the viscosity ranges for liquids allow for “inconsistent consistencies,” and while various commercial thickened products are available there is still the need for improvement in standardization.

In a recent article, Thickening agents used for dysphagia management: effect on bioavailability of water, medica-tion and feelings of satiety (Nutrition Journal 12:54) clini-cians were encouraged to prescribe the minimal level of thickness needed for swallowing safety.

The author stated that although thickened liquids improve swallow safety, they appear to have a great potential for unintended physiological consequences. There were initial concerns about the impact of thickeners on water binding due to the high prevalence of dehydration among individu-als with dysphagia. The end result was that thickeners do not affect water bioavailability which held true even for extremely thick fluids.

It was determined, however, that bioavailability of medica-tion is impaired with viscous substances. In addition, feel-ings of satiety and thirst increase with increasingly viscous



u

wyx

v


fluids while flavor deteriorates with increasing thickness regardless of the thickening agent.

The physical property of viscosity rather than a particular thickening agent appears to be key. Provision of “spoon-thick” or “extremely thick liquids” is particularly likely to contribute to dehydration and poor bioavailability of solid dose medication.

The article encourages clinicians to prescribe the minimal level of thickness needed for swallowing safety, and that it is essential to include consultation with pharmacy and dietetic staff for optimum management of individuals with dysphagia.

Successful “Person-Centered” Nutrition Interventions Using a Team Approach

Given the aged population forecasts for the year 2050, im-proved dysphagia management should be a high priority, and a team effort is essential for success.

The Dining Practice Standards released from the Pioneer Network is a set of agreed-upon standards to support individualized care and self-directed living vs. traditional diagnosis-focused treatment. These standards are support-ed by more than 10 professional organizations to include the Centers for Medicare & Medicaid Services recommend that diets are to be determined with the person and in ac-cordance with his/her informed choices, goals and prefer-ences rather than exclusively by diagnosis. All decisions default to the person.

In regard to the Individualized Altered Consistency Diet, the American Medical Directors Association recommends that swallowing abnormalities do not necessarily require diet and fluid textures, and that food should be provided

at a consistency and texture that allows comfortable chew-ing and swallowing for the resident.

The Academy of Nutrition and Dietetics recommends that the Registered Dietitian Nutritionist should collaborate with speech therapy and other healthcare professionals to ensure residents with dysphagia receive appropriate and individualized modified texture diets. The article “Reg-istered Dietitians and Speech-Language Pathologists: An Important Partnership in Dysphagia Management” (Jour-nal of the American Dietetic Association, September 2010)

Thin:1-50centiPoise(cP)*

Nectar-like:51-350cP

Honey-like:351-1,750cP

Spoon-thick:>1,750cP

* Note: The NDD Task Force acknowledged these ranges are for “a

commonsense approach” and were a catalyst for more research.

The ranges for nectar-like and honey-like in particular allow for

practitioners to vary in their assessment of which level of thick-

ness a liquid is.

Source: National Dysphagia Diet, 2002

uPharynx(throat)

vTongue

wLarynx(voicebox)

x Esophagus(foodchannel)

yTrachea(windpipe)

Figure 3: Liquid Consistencies

Parts of the Mouth and Neck Involved in Swallowing


provides clarification of how RDs and SLPs can partner together to improve client care.

Team members for treatment of dysphagia may include speech-language pathologists; physicians; nurses; regis-tered dietitians; physical, occupational and recreational therapists; social workers; family members; and the client. The actual composition needs to be addressed by each facility; however, a clear process with role delin-eation, policies/procedures, and overall performance improvement is critical.

W H AT ’ S N E X T ?

As we look for improved “best practice” standards in the treatment of dysphagia, we need to continue offering the most current “evidence-based” treatment to our clients. This requires keeping up with the most current research, informing and listening to our clients while working to-gether as a clinical team to best meet their needs. E

Brenda Richardson, MA, RDN, LD,

CD, FANDisalecturer,author,and

consultant.SheworkswithDietary

ConsultantsInc.inbusinessrelations

anddevelopment,andispresident/

ownerofBrendaRichardsonAssoci-

ates,Inc.

[email protected]

REFERENCES

i• CatrionaM.Steele,WoroudAbdulrahmanAlsanei,Sona

Ayanikalath,et.al.The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review,Dysphagia,February2015,Volume30,Issue1,pp2-26,OpenAccess,Date:25Oct2014link:http://iddsi.org/resources/

• HyunM.Cho,MS;ByoungseungYoo,PhD,et.al.,Rheological Characteristics of Cold Thickened Beverages Containing Xanthan Gum-Based Food Thickeners Used for Dysphagia Diets,JournaloftheAcademyofNutritionandDietetics,January2015Volume115Number1,pp106-111.

• DebbieZwiefelhofer,RD,LD,Making Dysphagia Easier to Swallow,Nutrition&FoodserviceEdge,March2012,pp16-20.

• SuraL,MadhavanA,CarnabyG,CraryMA.Dysphagia in the elderly: management and nutritional considerations.ClinicalInterventionsinAging.2012;7:287-298.doi:10.2147/CIA.S23404.

• Dysphagia,NIHPub.No.13-4307October2010,ReprintedFebruary2014.

• CynthiaJ.Heiss,PhD,RD,LynGoldberg,PhD,CCC-SLP,andMarisaDzarnoski,RD,Registered Dietitians and Speech-Language Pathologists: An Important Partnership in Dysphagia Management,JournaloftheAmericanDieteticAssociation,September2010Volume110Number9,pp1290-1292.

• JulieAYCichero,Thickeningagentsusedfordysphagiamanagement:effectonbioavailabilityofwater,medicationandfeelingsofsatiety,NutritionJournal2013,12:54.http://www.nutritionj.com/content/12/1/54

WEBSITES/RESOURCES FOR MORE INFORMATION

• TheInternationalDysphagiaDietStandardisationInitiative(IDDSI)http://iddsi.org/

• DysphagiaOnLine:Providesinformationaboutswallowingdifficultiesforpatientsandprofessionals.http://www.dysphagiaonline.com/en/pages/home.aspx

• TheAmericanSpeech-Language-HearingAssociation(ASHA)DysphagiaDietsWebPage:http://www.asha.org/SLP/clinical/dysphagia/Dysphagia-Diets/

• NationalDysphagiaDiet:StandardizationforOptimalCare,AmericanDieteticAssociation,Jan1,2002.

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i

1. Typesofproblemsthatcanmakeithardforfoodandliquidstotraveldowntheesophagusmayberelatedto:

A. Stroke,brain,orspinalcordinjury B. Certainproblemswiththenervoussystem C. Alloftheabove

2. Swallowingdisorderscanoccuratanyofthefollowingdifferentstagesintheswallowingprocess:

A. Oral,pharyngeal,esophageal B. Oral,pharyngeal,mastication C. Biteable,pharyngeal,gastric

3. TheNationalDysphagiaDiet(NDD)introducedin2002wasbasedon:

A. Professionalorganizationsvotingonthevariouscategories B. Ascientificfoundationofkeyrheologicalfoodanddrink

properties C. Agreementbetweenvariousprofessionalorganizationsfor

newstandards

4. Thereare____levelsoftheNationalDysphagiaDiet A. Two B. Three C. Four

ReadingRevisiting Nutrition Best Practice for Dysphagia andsuccessfullycompletingthesequestionsonlinehasbeenapprovedfor1hourofCEforCDM,CFPPs.CEcreditisavailableON-LINEONLY.Toearn1CEhour,purchasetheonlineCEquizintheANFPMarketplace.Visitwww.ANFPonline.org/market,select“Publication,”thenselect“CEarticle”atleft,thensearchthetitle“Revisiting Nutrition Best Practice for Dysphagia”andpurchasethearticle.

NUTRITION CONNECTIONReview Questions

5. TheNationalDysphagiaDietlevelsofliquidsinclude: A. Thin,Syrup-like,Honey-like,Butterknife-thick B. Thin,Nectar-like,Honey-like,andSpoon-thick C. Thin,Porous,Solvent,Immersion-like

6. ThegoalsoftheInternationalDysphagiaDietStandardisationInitiative(IDDSI)include:

A. Developmentofglobalstandardizedterminologyand definitionsfortexturemodifiedfoodsandthickenedliquidfor allages,inallcaresettings,andallcultures

B. ImprovementoftheNationalDysphagiaDiet C. Sponsorshipofaglobalconferencetodiscuss“bestpractice”

7. Thefollowingcomponentsshouldbeahighpriorityforsuccessfultreatmentofdysphagia:

A. Person-centeredcareandteamwork B. Clearprocesses,policies,andproceduresforoveralltreatment C. Alloftheabove

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WHAT ’S HOT IN D IN ING

It’s a great time to be a diner or a foodservice profes-sional! Bold and unique flavor profiles make for interesting and exciting mealtime options. And the high nutrition IQ of consumers means healthful choices are a must. Make sure you’re ahead of the pack in offering the menu items that clients want now.

FO O D A N D F L AVO R T R E N D S

Bold flavors continue to make a statement. Chipotle, sri-racha, and other intense flavors have made their way into

everything from mayo to popcorn. Compound butters are gaining in popularity and may be used in lieu of sauces to enhance the flavor of entrees and sides. Examples include garlic and parsley butter, tarragon butter, and pumpkin butter, to name just a few. Flavored sea salts are also shak-ing up the dinner table, adding a hint of flavor and color to a dish.

Even beverages are seeing the flavor trend. Waters infused with grapefruit, watermelon, rosemary, basil or a combina-tion of ingredients are appealing to consumers’ taste buds.

Culinary Trends

by Diane Everett

ANCIENT

GRAINS ,

SMALL PLATES ,

AND UNIQUE

FLAVORS ARE

AMONG THE

CURRENT

TRENDS


Adventuresome cooking and eating is popular right now, partially due to such shows as Top Chef, where contestants combine a mystery basket of ingredients to create unique and unexpected fare. Consumers are more willing than ever to go out on a limb and sample non-traditional dishes.

Current dessert trends include cupcakes, mini bundt cakes, and shot glass desserts which allow diners to have a taste of sweet at the end of their meal in a smaller portion.

D I N I N G T R E N D S

Beyond specific foods and flavors, what are some meal delivery options that have taken hold recently? Food trucks have rolled onto the scene in many areas and add diversity and interest to the streets where they park. Their menus are bold and far-reaching and include barbecue, salsas, soups, kabobs, cupcakes, doughnuts, and just about anything else you care to eat.

Food “warehouses” are replacing many shopping mall food courts as a mealtime destination. Concepts like Eataly in Chicago, which provides a range of Italian eateries and food markets under one roof, are gaining in popularity. And although the venue may be large, individual portions may be small. Consumers are gravitating to small plates, allowing them to try multiple items in a visit.

Social media is being used more than ever in the culinary world to text, tweet, and spread the word about new food venues, daily menu specials, and to make dinner reserva-tions.

Equipment innovations are helping to drive some of these trends. Multifunctional appliances, such as stove and fridge combination equipment, are becoming more popular in kitchens. (Watch for more on that in a future article.)

Don’t miss your opportunity to deliver what foodservice consumers want. Stay apprised of culinary trends, and work to implement them in your operation. E

Hummus continues to be a customer favorite, in part be-cause of the popular Mediterranean diet, which decreases heart disease risk. Rich in protein and low in calories, the chickpea dip comes in countless interesting varieties, including curry, beet, and even sweet potato.

Speaking of spuds, sweet potatoes have emerged as a nutritious and flavorful side, often replacing traditional French fries on a sandwich plate. This root veggie is high in vitamin C, D, iron, magnesium, and other nutrients.

Avocados are still showing up frequently in dips, on salads and sandwiches, and everywhere else a mild taste and rich texture would enhance the dish. The avocado is recog-nized as a superfood because it’s full of vitamins, minerals, and healthy fats.

Other foods with good fats that are popular with con-sumers today are certain nuts, oils—such as coconut—and fish. And when it comes to fish and other seafood, customers are looking for sustainable and ocean-friendly sources for their fresh catch.

Breakfast continues to be big business, and many tradi-tional breakfast foods are getting an ethnic makeover. Breakfast burritos, paninis, and frittatas are popular across all segments.

Gluten-free food choices have grown exponentially in re-cent years. Manufacturers have answered the call for more gluten-free items by developing cereals, baking mixes, breadings for fried chicken, and much more.

Just as wheat-free options have expanded, many old-world grains have made their way back onto menus. Consumers are eager to try the unique, rich taste of ancient grains. And many are wanting to increase their daily fiber intake to help manage their weight instead of turning to fad diets.

Fresh ingredients and organic foods continue to be a priority for many customer groups. Terms like ethical eating, fair trade, non-GMO, free range, and sustainability are recognized by consumers and are important to them. They want their menu choices to have less impact on the environment, and they support the local food movement, which means their food is grown close to home.

Diane EverettisEditorofNutrition&FoodserviceEdge

magazine.

BOLD FLAVORS CREATIVE TABLESCAPES SUSTAINABLE SEAFOOD


Paul KingEditorial Director, FoodService Director

Magazine

What do you view as the top three culinary trends at this time?

In the non-commercial mar-ketplace, the three trends

that are garnering the most interest among operators are plant-based proteins, clean label foods, and allergen/gluten-free menus.

What do you see as the driving force behind these trends?

What’s driving all three of these trends is a single, over-arching movement: customers wanting, in one way or another, to eat more healthfully. It used to be that eating healthfully meant reducing fat in your diet, cutting out sugar, or reducing sodium. Now, it means customers are looking at a whole host of issues that can affect health—not just their own health, but the well-being of animals and the health of the plant.

So customers begin to ask questions as they decide what to eat: How can I get much-needed protein without giv-ing up my vegetarian ways? Is this meat coming from an animal that was treated with antibiotics? Is this milk free of growth or other hormones? Will that food trigger one of my allergies? How can I know for sure that this item is gluten-free?

How can foodservice professionals prepare for these trends?

I think, now more than ever, it is important for operators to talk with each other. Solutions to these menu challenges aren’t going to come from a software program or even

necessarily a menu consultant. These trends are more indi-vidualized than, I think, any health trends that have come before. For instance, there is no one-size-fits-all menu pro-gram to deal with allergens or gluten intolerance. These must be dealt with on a case-by-case basis, and what works in one institution is not necessarily going to fly in another.

So I’d recommend peer groups or discussion lists on these topics. Sharing what has worked and what hasn’t could be the easiest way to help operators deal with these trends.

Michael Roddey, MS Ed, CDM, CFPP, CEC, CCE, CCA, FMPPresident & Principal Consultant, Gastronomic

Services & Consulting, Inc.

What do you view as the top three culinary trends at this time?

When reading the National Restaurant Association’s “Top 10 Food Trends for 2015,” with the exception of one, they are all summed up with these three general topics: local food, sustainability, and healthy eating. For the last few years these have been evident and gaining traction in the Top 10 lists. It is comforting to note that there is harmony among these three areas of interest.

The local food movement, “Eat Local, Buy Local,” is a concept that has been on the rise in many areas. When discussing local food it is next to impossible not to bring sustainability into the conversation, along with it being a healthier manner of eating.

QA&CulinaryTrends


Weaskedtwofoodandnutritionleadersfortheir

insightsonculinarytrends.Here’swhattheyhadtosay.

What do you see as the driving force behind these trends?

Consumers are becoming more concerned about the food they choose to put into their bodies. Knowing the supply chain of one’s food allows us to be educated about how crops are being cultivated, maintained, and treated for pests.

Sustainability is also high on the radar of consumers and producers today for the following reasons:

• we live in a world that can be depleted more quickly than it can rejuvenate

• natural resources are exhaustible

• how we treat the world impacts future generations

The desire for people to maintain a healthier lifestyle also appears to be gaining in popularity. I like to tell people our body is a machine of which we only get one. Unfortu-nately, sometimes we tend to take care better care of other machines, of which we will have numerous (cars, bikes, computers, etc.).

We need to provide our machine (body) with the proper fuel and maintenance so that it lasts our lifetime, which is now approaching 90 years. With the cost of health care today and the ailments that can affect us, people realize that we must invest in our health. This begins with provid-ing our body with nutrient-rich food. We can essentially medicate our body through the nutritious food that we consume instead of seeing the doctor for medication.

How can foodservice professionals prepare for these trends?

One must first want to do something in order to be suc-cessful at it. I say this because local food, sustainability, and nutritious eating are not topics that everyone buys into. Aside from that key component, professional devel-opment and staying current in the field is highly impor-tant. Knowledge is power. To gain knowledge, we must engage with others who possess the desired knowledge.

Becoming more involved with the local food movement can be accomplished by:

• visiting local farmers markets and talking with the farmers

• participating in local food activities

• getting to know your local chef network through area restaurant associations, culinary school programs, or the local chapter of the American Culinary Federation

As one participates in these activities the knowledge will begin to flow and, hopefully, the understanding and value of the concept will catch hold. This network can help you procure local products, and can also impart ideas—includ-ing recipe applications and preservation methods—for how to utilize products as they become abundant. E

- No need to re-enter data

- Many new reports

- New recipe list

- Logging of activity

- New tray card formats and color options

- - Automated updating capability

- Works with WindowsVista, 7 and 8

- Expanded, per-meal serving notes

- Only $500


GLUTEN-FREE D IETS

More than two million Americans suffer from Celiac Disease1, moving this serious medical condi-tion from relatively unknown to well-recognized over the course of the past decade. The hallmark of celiac disease is an autoimmune reaction to gluten-containing foods that leads to an inflammatory response and damage of the lining of the small intestine. This damage can result in impaired digestion and decreased absorption of key nutrients.

Gluten, which triggers the celiac autoimmune reaction, can be found in a number of different grains including wheat,

rye, and barley. The only treatment for celiac disease is a gluten-free diet, which can present some challenges for foodservice professionals. With growing recognition of celiac disease there are now more great tasting gluten-free products and options than ever before.

S Y M P TO M S O F C E L I AC D I S E A S E

The classic symptoms of celiac disease are usually gastro-intestinal related, and may include chronic or recurrent diarrhea or constipation, lack of appetite and weight loss, among others2. Other notable symptoms—which are

Celiac Diseaseby Illeme Amegatcher, PhD

Managing


tions as well. Three components are typically present for individuals with celiac disease: an environmental trigger (gluten), genetic susceptibility, and an unusually perme-able intestinal wall.1 Because the environmental trigger must be present to diagnose celiac disease, it is necessary to be eating gluten-containing foods at the time of testing to get an appropriate diagnosis.

For a person in the U.S. with celiac disease symptoms the average length of time prior to diagnosis is four years, according to the American Journal of Gastroenterology.3 Greater awareness of celiac disease may help to decrease this time lag in diagnosis. Although sometimes the medi-cal terminology is confusing, celiac disease is not a food allergy, because allergies stimulate a different immune response. It is also not a food intolerance because the in-digestibility of gluten is not due to the absence of required digestive enzymes. Celiac disease is an autoimmune disor-der, and proper diagnosis and dietary changes are critical to successfully treat the disorder.

usually non-gastrointestinal related—may include fatigue, irritability, skin disorders, bone and joint pain, muscle cramps, seizures, or depression2. For patients with celiac disease that is untreated over the long term, decreased absorption of key nutrients can lead to anemia and loss of bone density.

Individuals with a family history of celiac disease, or those who suspect they might have celiac disease due to the presence of symptoms, should consult with a doctor to get a definitive diagnosis. Diagnosis includes a blood test and an intestinal biopsy, which will help rule out other condi- Continued on page 30

Celiac Disease ME E T ING

G LUTEN-FREE

N E E DS IN

HE A LTHCARE

FOOD SERVICE

S U CC E S S F U L LY M A N AG I N G C E L I AC D I S E A S E

Following a celiac disease diagnosis, the elimination of gluten from the diet will resolve both the symptoms of the disorder and intestinal damage. This requires both educa-tion and diligent meal planning.

While removing gluten from the diet is the first step, indi-viduals with celiac disease also need to ensure that they

Gluten-Free Sweetheart Parfait

Get the Recipe!www.generalmillscf.com/recipes/


are consuming a variety of foods that provide key vitamins and nutrients, including iron, calcium, fiber, and B vita-mins. Whole grain and enriched grain foods are major sources of nutrients in the American diet, so eliminating them when following a gluten-free diet can result in lower intakes of these key nutrients. However, there are plenty of grain-based foods that are gluten-free and provide these key nutrients of need.

While foodservice professionals can offer a variety of healthy, nutrient-rich menu items, doctors may recom-mend that people with celiac disease also take a multivita-min and mineral supplement to ensure they are receiving adequate nutritional support.

U N D E R S TA N D I N G G LU T E N - F R E E

Foods can be naturally free of gluten or manufactured to be free of gluten. According to the Food and Drug Admin-istration, a food labeled gluten-free must have less than 20 ppm (micrograms per kilogram of food) of gluten4. Gluten-free grains, for instance, include amaranth, buckwheat, corn, millet, quinoa and rice, among others. While more companies are serving the gluten-free market through spe-cialty products (pasta, ready-to-eat cereals and snack bars) designed to meet gluten-free needs, there are also many naturally gluten-free foods: fruits, vegetables, meat, most dairy products, beans, nuts, and most herbs and spices, among others.


GLUTEN-FREE Yogurt Veggie Salad

1. Addcauliflowertolargepot;addwatersocaulifloweriscompletelysub-

merged.

2. Boilfor3-4minutes,donotovercook;cauliflowershouldbefirm.

3. Draincauliflowerandimmediatelyplaceinicebathtostopcookingpro-

cess;drainoffwaterandplaceinlargebowl.

4. Addallremainingingredientstothecauliflowerandstiruntilcombined.

CCP:Keepmilk,orangejuice,andyogurtrefrigerated<40°Funtilready

toprepare.

5.Coverandstoreinrefrigeratorfor2to3hourstoblendflavors.

6.Holdunderrefrigerationuntilreadytoserve.CCP:Refrigerateunused

YogurtVeggieSalad<40°F.Discardanyunusedsaladafter2days.

INGREDIENT WEIGHT MEASURE

Cauliflower, fresh, 2” florets 3 lbs. 4 oz. 14-1/2 cups

Peas, frozen, thawed 1 lb. 3-1/3 cups

Lowfat plain yogurt 2 lbs. 3-1/2 cups

Salt, kosher 1-3/4 tsp.

Pepper, red, roasted, diced 8 oz. 1-1/2 cups

Cumin, ground 2 tsp.

Pepper, cayenne, ground 1/4 tsp.

Pepper, black, ground 1/2 tsp.

Juice, orange, no pulp 3 oz. 1/3 cup

Milk, fat-free 1 oz. 2 Tbsp. NUTRITION INFO.

METHOD Nutritionvaluesarecalculatedus-

ingtheweightsofingredients.

ServingSize:1servingCalories60

(CaloriesfromFat0)

TotalFat1/2g(SaturatedFat0g

TransFat0g),Cholesterol0mg;

Sodium150mg;TotalCarbohydrate

10g(DietaryFiber2gSugars6g),

Protein4g

%DailyValue:*VitaminA15%;Vi-

taminC80%;Calcium10%;Iron4%;

Exchanges:1/2Starch

CarbohydrateChoices:1/2

*PercentDailyValuesarebasedon

a2,000caloriediet.More Gluten-Free Recipes Suitable for Health Care at: www.generalmillscf.com/recipes/


[email protected]

Carefully reading labels is key to avoiding gluten. Gluten-free foods often do not contain wheat, barley or rye, and hybrids of these grains, as well as ingredients made from these grains, for example, malt. Oats are inherently gluten-free, but often come into contact with wheat dur-ing growing or processing, although specialized handling and processing procedures have made gluten-free oats possible.

I D E N T I F Y I N G G LU T E N - F R E E S O LU T I O N S

Fortunately, the proliferation and variety of new gluten-free products on the market—everything from cereals to yogurt—makes managing celiac disease much easier, and makes meal planning and eating both simpler and more enjoyable.

There are also online resources about celiac disease in-cluding the Celiac Disease Foundation at http://celiac.org/live-gluten-free/ and the National Foundation for Celiac Awareness at http://www.celiaccentral.org/education/.

Many companies and websites offer free recipes and ideas for incorporating products without gluten into satisfying meals. Gluten-free options are available for every meal occasion and individuals on gluten-free diets no longer have to give up their favorite foods: gluten-free cereals, pastas, breads, and baked goods are tasty and satisfying alternatives.

Addressing gluten-free needs in food service includes meal planning, as well as ensuring that all staff are trained on appropriate food handling procedures. Identifying gluten-

Illeme Amegatcher, PhD isaSenior

ScientistattheBellInstituteof

HealthandNutritionatGeneral

Mills.Tofindoutmoreaboutthein-

stitute,visitwww.bellinstitute.com.

REFERENCES

i1. Fasano,A.SurprisesfromCeliacDisease.Studyofa

potentiallyfatalfood-triggereddiseasehasuncoveredaprocessthatmaycontributetomanyautoimmunedisorders.ScientificAmerican,Aug2009

2. UniversityofMarylandCenterforCeliacResearch,http://umm.edu/health/medical/ency/articles/celiac-disease-sprue

3. CharacteristicsofadultceliacdiseaseintheUSA:resultsofanationalsurvey.Green,P.H.et.al.AmericanJournalofGastroenterology,2001,2006.

4. FoodLabeling:Gluten-FreeLabelingofFoods21CFR101(2013).https://federalregister.gov/a/2013-18813

5. TheHartmanGroup,GlutenFree.Afadortrend?Infographic2011

free foods, recipes, and resources will make menu plan-ning easier for foodservice staff.

G LU T E N - F R E E L I F E S T Y L E

In addition to those with celiac disease, some consumers seek gluten-free options for other reasons. These may be social or personal, or because they have symptoms that are not specifically related to celiac disease, but find a diet without gluten helpful. According to a report by the Hartman group,5 about 95 percent of individuals surveyed indicated that they consume gluten-free foods for reasons other than treatment of celiac disease. Due to this trend and the growing awareness about celiac disease, it is more important than ever for foodservice professionals to offer gluten-free choices. With good menu planning, and use of the many new gluten-free options, it is possible to provide people avoiding gluten with tasty and satisfying meals. E

Get the Recipe!www.generalmillscf.com/recipes/

Gluten-Free Tex-Mex Veggie Burger


Senior Hunger

INNOVATIVE IN IT IAT IVE S

The facts and the numbers are stunning: more than 15 percent of all seniors (individuals age 60 and older) in the United States face the threat of hunger. At the same time, 40 percent of the food that is produced in the U.S. is wasted, which means that it is not being used to feed anyone. Standing alone, each of those facts is disturbing. Taken together, they are senseless and confounding. “That shouldn’t be” you are likely saying right now; or perhaps you are thinking “What a waste that is!” If so, you are abso-lutely right.

In fact, those were the very conclusions that the National Foundation to End Senior Hunger (NFESH) came to when we began to understand the dual, and contradictory, problems of massive food waste and widespread hunger. Adopting those conclusions as a call to action, we put our background in working with senior nutrition programs to work and developed an innovative solution that we have named the What A Waste™ program.

Wasted Food and

by Enid A. Borden and Andrew Shakman


which foods are being wasted, so that nutrition providers can make changes to prevent the waste.

Examining wasted food today in order to prevent it tomor-row has always been the mantra at LeanPath, a private company founded more than a decade ago with a mission to take a bite out of the global food waste issue. LeanPath research has shown that most operations throw away 4-10 percent of the food they purchase as pre-consumer food waste, and there is a significant opportunity to save food and money if you can hone in on where and why that waste is occurring. Our automated food waste monitoring software has been leveraged by many types of foodservice operations. We have worked with many for-profit organiza-tions to help them improve efficiencies and be more profit-able—including colleges, hospitals, hotels, and restaurants. LeanPath has also worked with municipalities to support the reduction and minimization of food waste within specific communities to achieve environmental gains. So among the “three P’s” of the triple bottom line—“People, Planet, Profit” —LeanPath has been privileged to help influence the “Planet” and “Profit.”

When Enid Borden and NFESH connected with Andrew Shakman and LeanPath, we formed a powerful partnership to apply the technologies that worked to increase profit for private sector foodservice entities to enable non-profit nutrition programs to serve more people. Therein, we involved and improved the lives of the third “P.” That is “People,” older people who receive meal services from senior nutrition programs, as well as those who need such services but are not receiving them. Wasting less food means having more to serve more, as we noted above. But that is not all that the What A Waste program is about. Through it we engage seniors themselves—people—get-ting them involved in learning about their own food waste and working to minimize it so they can help others.

NFESH is currently conducting pilot testing of What A Waste in several senior nutrition programs. The project utilizes a customized version of LeanPath’s tracking soft-ware to record all of the excess food—from overproduced pans of chicken that are discarded at the end of a meal period to the food left on each senior’s plate. This enables NFESH and the sites to uncover some critical information related to program operations and menu preferences,

TWO

MA MMOTH

P ROBLEMS ,

ON E

P RACT ICAL

SOLUT ION

The goal of the program is simple: to help those programs reduce and prevent food waste so they can feed more seniors with the limited resources they have. The method is straightforward: to work with programs to examine and measure their waste. Who examines and measures waste in a nutrition program? Until now, as far as we know, hardly anyone has. It is a new idea among nutrition provid-ers who serve seniors. But frankly, it’s a sensible approach and the only way to accurately identify how much and




based not on anecdote and assumption but on real data. If 10 meal portions are left over consistently after each meal, it is clear that the amount of food ordered or prepared needs adjustment. If green beans are always thrown out as plate waste, the sites know the menus should be reevalu-ated. But there is much more to What A Waste than simply measuring the amount of product wasted. Nutritious meals are comprised of proper nutrients, so when part of the meal is unconsumed, it means that the vitamins and min-erals necessary to maintain or improve health are being lost too. So What A Waste is also providing important in-sight into how senior nutrition programs are, or might not be, contributing to clients’ wellness. When, for example, more than two-thirds of the seniors are discarding their cartons of milk, there may be a significant deficiency of calcium and Vitamin D to be addressed. One solution may be to provide different, more popular food and beverage items with comparable nutritional value. NFESH monitors this site-specific data on an ongoing basis and uses the in-formation to help each senior nutrition partner create and subsequently implement a customized food and nutrient reduction plan.

The collaboration between NFESH and LeanPath has proved what we long surmised. The nonprofit sector is just as vulnerable to waste as are for-profit restaurants. No foodservice provider type is waste free. It took vision, commitment, and the coming together of diverse entities to make the leap and bring cutting edge technology and entrepreneurial thinking into this aspect of senior nutri-tion program operations. It is already producing positive results, and it shows great promise not only for every senior nutrition program across the nation willing to engage What A Waste, but also to the entire spectrum of foodservice operations serving seniors. Among these are nursing homes, assisted living facilities, continuing care communities, and others.

Together, LeanPath and NFESH are learning a tremendous amount no one knew before, teaching nonprofit nutrition programs about the power of data and providing them the opportunity, knowledge, and tools to reduce both hunger and waste. Anecdotally, we knew that food was being wasted while seniors were going hungry. Now, we’ve transformed anecdote and surmise into fact and action.

Twelve months ago, LeanPath and NFESH hadn’t met; neither had What A Waste and the nonprofit senior nutri-tion world. Today, we’ve integrated the worlds of senior hunger prevention and food waste prevention and we’re looking ahead to a more efficient system that won’t leave anyone with the opportunity to say “What a waste that is!” We have taken two problems and found one solution. We’d love to talk to you about this project and how it could be useful in your operations. E

T racking software is used to record overproduced food and plate waste.

EnidA.BordenisFounder,President,andCEOoftheNa-

tionalFoundationtoEndSeniorHunger.AndrewShak-manisFounder,President,andCEOofLeanPath.

TolearnmoreabouttheWhatAWasteprogram,visitwww.nfesh.org/what-a-waste/

[email protected] [email protected]



INDUSTRY REPORT

DreamKitchenSurvey®

Report from NAFEM 2015

The North American Association of Food Equip-ment Manufacturers (NAFEM) biennial conference is a live showroom of all the latest innovations in professional food equipment, tableware, and design. It attracts an interna-tional audience from all segments of the food industry. The Y-Pulse Dream Kitchen Survey team surveyed panelists before the show and scoured the exhibit floor to uncover the latest trends in foodservice equipment.

T H E D R E A M K ITC H E N S U RV E Y

The 2015 Dream Kitchen Survey® by Y-Pulse was released at NAFEM. The survey was developed to collect insight from leading foodservice operators about the impact of menu trends on their professional kitchens, and to guide innova-tion teams at leading food equipment manufacturers.

S U RV E Y H I G H L I G H T S

• 35 percent of operators are using food preparation and storage equipment more often than in the past few years, and over 30 percent are using more high volume production, beverage service, and combination cooking equipment.

• Top causes of pain, frustration, and aggravation in professional kitchens include: space limitations, out of service equipment, equipment that does not deliver as expected on overall quality, durability, and performance.

• Menu trends having the greatest impact on equipment purchases are healthy, fresh, and locally sourced.

IMPACT

OF MENU

TRENDS ON

PROFESS IONAL

K ITCHENS


Mall food courts are giving way to more food-centric marketplace concepts and food halls, where the shopping experience revolves around food.


• Diet and lifestyle trends having the greatest impact on equipment purchases are all day snacking, allergies, and special diets.

• Flexible equipment that can be repurposed to handle preparation of multiple cuisines and styles of service is in demand, especially in non-commercial operations.

• Ethnic menu trends are impacting equipment decisions most in college and university food service, convenience stores, and with contract management firms.

W H AT ’ S O N T H E K ITC H E N E Q U I P M E N T S H O P P I N G L I S T

Y-Pulse panelists were surveyed before NAFEM about their reasons for attending the show, and 71 percent said they were looking for new equipment with updated features like enhanced technology and energy efficiency. Fifty seven percent were planning new construction, and 43 percent were looking to replace old equipment in the most cost effective way possible.

Primary cooking equipment topped the foodservice professional’s shopping list, noted by 71 percent of those surveyed. Twenty nine percent said they were looking for specialty cooking equipment including smokers, woks, and pizza ovens. Forty three percent were looking for storage and handling equipment including refrigerators, freezers, and holding cabinets.

When panelists were asked about the one piece of new equipment that would solve a kitchen frustration, most of their answers fell into several important categories:

• High volume performance—“a reliable toaster to handle heavy use”

• Dependable temperature control—“coolers that have larger compressors that don’t have a high fail rate”

• Simplified controls—“less digital equipment”

• Healthier cooking methods—“oil-less fryer”

• Enhanced reliability—“a combi oven that does not break down”

M E N U T R E N D S I N F LU E N C I N G E Q U I P M E N T A N D S U P P LY P U R C H A S E S

More than half of the panelists surveyed before the confer-ence said that the following menu trends were influencing their purchases somewhat or to a great extent:

• Healthy

• Sustainability

• Ethnic

• Fresh/Locally Sourced

• All Day Menus/Snacking

• Accommodating Allergies and Special Diets

• Portability/Grab & Go

W H AT ’ S N E X T

The Dream Kitchen Survey trend spotters compiled insight from the show floor, market observations, and conversations with opinion leaders in the industry and compiled this list of important kitchen and dining room trends to watch.

Back of House Moves Front and Center

Today’s consumers want to be in the know about the food they enjoy when dining out. Some forward-thinking restaurateurs are moving the kitchen right into the dining area, giving diners a very personal experience with the preparation of their meals.

From Malls to Halls

The mall food court that was once the gathering place for shoppers and tweens is giving way to more food-centric marketplace concepts and food halls, where the shopping experience revolves around food. Whether it is a ware-house in a gritty neighborhood or an elegant setting in a tony suburb, food halls are all the rage.


CALL FOR VOLUNTEERS

“Being part of a committee, whether on the state or national level, gives you an opportunity to make positive changes within the industry and become a better manager.”—Sue Zins, CDM, CFPP

CALL FOR VOLUNTEERS.

MAKEANIMPACTNATIONALLY! The

call for ANFP committee volunteers is open

until April 30. Since ANFP is a member-

based organization, the association grows

in credibility and reputation as a result of

your volunteer input.

Volunteering is rewarding, benefitting you

both professionally and personally. As a

volunteer, you can: gain leadership skills

that transfer to your professional and per-

sonal life, become an “insider” and foster

teamwork, make new friends, and build

your resume by contributing to industry

issues. ANFP committees include:

• Audit/Finance

• Awards &

Recognition

• Chapter

Leadership

• Professional

Development

• Item Writers

• Legislative

• Political Action

• Program Review

WEWANTYOURINPUT! Consider participating on a national commit-

tee. Time requirement varies. Learn more about leadership opportunities at

www.anfponline.org/Leadership/committees.

Micro Mini Footprints

Smaller, smarter and more efficient pieces of equipment that can effectively multi-task are in demand in profes-sional kitchens. Also, equipment that minimizes carbon footprints is on trend.

Chic Sophisticated Back of House

Form and function are sharing the spotlight in equipment, where aesthetics and high performance come together.

Less is More

Ventless, oil-less, and waterless equipment that can plug into a standard outlet is making it easy to set up a foodser-vice venue in any type of location.

Upcycled Elegance

Trend-setting restaurants are featuring a rustic motif to emphasize the farm to table concept. Suppliers are coming on the scene to provide locally sourced, reclaimed up-

Y-Pulse, adivisionofOlsonCommunications,isaresearchand

consultingfirmthatspecializesinhelpingcompaniesinthefood

businessbetterunderstandtomorrow’stastemakerstoday.

cycled material for the new rustic aesthetic. The concept extends to dinnerware with the popularity of unmatched, imperfect dinnerware that looks to be a flea market find.

Two Restaurants, One Kitchen

Keeping cost-saving measures invisible to the customer, some fine dining restaurants in major metropolitan areas are working out of a shared kitchen space that delivers food for very different concepts. For example, Paris Club and Ramen-San share a kitchen in Chicago. In Boston, gas-tropub Deep Ellum shares a kitchen with Lone Star Taco.

Going Global with a Brand Story

American restaurant chains are finding interest in their brand story is important to design of international stores. Quick service operators like Wendy’s and Ben & Jerry’s are incorporating their history and food philosophy into permanent store displays. E

ypulse.org 312.280.9061


FACILITIES THROUGHOUT THE COUNTRY celebrated the hard work and dedication of their foodser-vice staff during the week of February 2-6, 2015 as part of ANFP’s Pride in Foodservice Week. An annual event, now in its 24th year, facilities have recognized this week in vari-ous innovative ways, such as developing special menus, spotlighting foodservice employees, treating foodservice staff to dinner, presenting tokens of appreciation to staff, and collecting food for the needy. At the end of Pride in Foodservice Week, individuals are encouraged to submit a contest application, which outlines the creativity, impact, and inspiration that this special week had on their resi-dents and staff. The winner is rewarded with a complimen-tary registration to the ANFP Annual Conference & Expo.

This year’s winner is Rebecca Massey, CDM, CFPP, Food Service Director at Little Sisters of the Poor in Oregon, Ohio. Massey has made it a priority to celebrate Pride in Foodservice Week each year, and it has become something that her staff looks forward to every Febru-ary. Massey began by displaying materials promoting the celebration in advance, gaining the attention of residents, families, employees, guests, and sisters. Each year Massey and her team determine a theme for the week, with this year’s being Wishin’ & Dreamin’. Not only did Massey have to prepare an itinerary for the week ahead, she also had to keep an eye on an impending snowstorm set to hit Ohio. Instead of risking getting stuck in the snow on Monday morning, she packed her bags and headed out to the Sacred Heart Home on Sunday night, just before the storm hit.

Avoiding the snow, Massey and her staff were able to get the celebration started on Monday by recognizing all foodservice employees by providing them with a Wishin’ & Dreamin’ t-shirt, introducing them, and including them in a newsletter which outlined their years of service, what they do at the facility, and fun facts such as their hobbies and family life. Those who played a part in organizing the week’s activities were given a homemade rum cake.

Pride in Foodservice WeekContest Winner Announcedby Brad Rysz

As part of their Wishin’ & Dreamin’ theme, the staff was originally intending to grant a wish to 12 residents within the facility; however, the foodservice department sur-prised Massey by asking if they could grant a wish to all 28 residents instead. Many of the employees went out of their way to bring in extra prizes to ensure that all 28 wishes were granted. An example of one wish was to donate a week’s worth of cartons of milk to a local soup kitchen for the children that go there.

Massey and her staff also celebrated the week by provid-ing a daily trivia question, a special daily meal for residents and employees, which included a French Buffet, Italian Buffet, and a Breakfast in Bed Brunch. There was also a “Dreamy Dessert” Recipe Contest which was covered in the local Toledo Blade newspaper. Another highlight was the Disney Sweetheart Ball, where winners were an-nounced and presented with a crown, box of chocolates, and a rose. Finally, the foodservice staff hosted a Bingo session for the residents and supplied their own prizes for winners.

Despite the cold weather and snowstorm, the week provid-ed Massey and her team with an inspiring, team-building experience that already has both employees and residents brainstorming the theme and ideas for next year.

PRID

E IN

F

OODSERVICE

WE

EK

A N F P

PROUD.DEDICATED.

CELEBRATED.

ANFP PEOPLE

Rebecca Massey, CDM—in pink smock—gathers with her team during Pride in Foodservice Week.


A N F P M E M B E R S E X E R C I S E I N I T I AT I V E A N D C R E AT I V I T Y TO C E L E B R AT E A N N UA L R E CO G N I T I O N W E E K

While Massey and her team were recognizing the efforts of the foodservice department, other facilities around the country were celebrating in unique and exciting ways as well. Janet King, CDM, CFPP, Food Service Director at Nazareth Home in Louisville, Ky., held a month-long food drive which generated 207 pounds of food for the Dare to Care Food Bank. In Abilene, Kan., Matthew Schlagel, CDM, CFPP and Memorial Hospital also set up a food drive for a local food4kids program. In addition, Schlagel presented the cooks and diet aides with a snack bouquet. The week’s cafeteria menu included the favorite meals of Schlagel’s staff. Debra Duddridge, CDM, CFPP at Brooke Haven Healthcare in West Plains, Mo., provided t-shirts and a series of games and prizes for the dietary staff. Duddridge and her team also sponsored a Mexican-themed meal, a Valentine’s Day Social, and cooked the entire dietary staff Belgian waffles one morning. Dong Nguyen, CDM, CFPP at Driftwood Health Center in Hayward, Calif., hosted a potluck for all staff to enjoy, held a party for residents where games were played, and took his kitchen employees out to dinner to end the week.

Hats off to the many ANFP members who celebrated Pride in Foodservice Week 2015. Mark your calendar for next year’s recognition week, slated for February 1-5. E

Brad Rysz isANFP’sCommunications&MarketingManager.

Sacred Heart’s “Dreamy Dessert” recipe judges confer.

O F F I C E R S D I R E C T O R S AT L A R G E

A N F P P R E S I D E N T & C E O

CDM, CFPPs

Treasurer Janice Hemel, CDM, CFPP Dighton, KS

Treasurer Elect Ken Hanson, CDM, CFPP Ankeny, IA

Chair Elect Debbie McDonald, CDM, CFPP Burkburnett, TX

Immediate Past Chair Paula Bradley, CDM, CFPP Protection, KS

Chair Kathryn Massey, BA, CDM, CFPP Sioux City, IA

Terri Edens, CDM, CFPP, LNHA Secor, IL

Richard Hoelzel, CDM, CFPP, FMP Cabot, AR

Larry J. Jackson, CDM, CFPP Americus, GA

Richard “Nick” Nickless, CDM, CFPPHanahan, SC

Sharon Vermeer, CDM, CFPP Maurice, IA

Sherri Williams, CDM, CFPP Fayetteville, AR

Joyce Gilbert, PhD, RDN St. Charles, IL

Nurturing careers, Setting standards, Sharing best practices.

®

2 0 1 4 - 2 0 1 5 B O A R D O F D I R E C T O R S

Industry

Supplier Members

Kevin Loughran Healthcare Services Group Bensalem, PA

Jeff Patton Brookdale Senior Living, Inc. Brentwood, TN

Amy B. Lewis, MBA SimplyThick, LLC Mystic, CT

Beth Naber, MS, RD US Foods Canton, MI

H C I L I A I S O N

Deb Dawson, CDM, CFPP Johnston, IA

[email protected]


Following a rigorous application process, the Certified

Dietary Manager credentialing program recently received

full reaccreditation through 2020 by the National Com-

mission for Certifying Agencies (NCCA).

Accreditationforprofessionalorpersonnelcertification

programsisimportantbecauseitprovidesimpartial,third-

partyvalidationthattheprogramhasmetrecognized

nationalandinternationalcredentialingindustrystandards

fordevelopment,implementation,andmaintenanceof

certificationprograms.

The Mission of the NCCA

TheNationalCommissionforCertifyingAgencieswascre-

atedin1987fortheNationalOrganizationforCompetency

Assurance(NOCA),whichisnowtheInstituteforCreden-

tialingExcellence(ICE).NCCA’sStandardsfortheAccredi-

tationofCertificationProgramswerethefirststandards

developedforprofessionalcertificationprograms.

TheNCCA’smissionistohelpensurethehealth,welfare,

andsafetyofthepublicthroughtheaccreditationofcerti-

ficationprogramsthatassessprofessionalcompetence.

TheNCCA:

• Establishesaccreditationstandards

• Evaluatescompliancewiththesestandards

• Recognizesprogramsthatdemonstratecompliance

• Monitorsandenforcescontinuedcompliance

• Servesasaresourceonqualitycertification

The Value of Accreditation to the Public and to CDMs

Programaccreditationisimportantforavarietyofreasons.

Mostnotably,accreditation

• Enablescredentialingorganizationstodemonstrateto

theprofessionitrepresents,andtothegeneralpublicits

certificantsserve,thattheirprogramhasmetthestrin-

gentstandardssetbythecredentialingcommunity.

• Enhancesaprogram’scredibilityandlegitimacyby

providingimpartial,thirdpartyoversightofaconformity

assessmentsystem.

CDMCertificationProgramEarns NCCA Reaccreditation

• Providesorganizationswithawaytoanswertheques-

tion,Who reviewed your certificate or certification

program?—aquestionoftenposedbymembersofan

occupation,employers,andsometimesthecourts.

The Application Process

TheNCCArequiresapplicantstoprovidedetailedwritten

explanationsandsupportingevidencethattheirprogram

meetstheNCCAStandardsfortheAccreditationofCer-

tificationPrograms.Theapplicationprocessisthorough

andpainstakingtoensuretheintegrityoftheprogramand

credential.

Approval

Programsthathavedocumentedcompliancewithallof

theNCCAStandardsaregrantedaccreditation.Aprogram

mustreapplyforaccreditationbeforetheendofthefive

yearperiodtomaintaincontinuousaccreditationstatus.

The CDM Certification Program has been accredited

continuously since 1990 and just received accreditation

through 2020—so the program is celebrating 30 years of

accreditation!

Maintainingaccreditationmustbeverifiedannuallyandre-

quiresongoingcompliancewiththestandardsandannual

reportingofcertificationactivities.

TheCertifyingBoardforDietaryManagersproudlydisplays

theNCCAlogoonCBDMletterheadandontheexam

applicationsothatthepublicandotherstakeholdersare

awarethattheCDMcertificationprogramhasmetand

upholdstherigorousstandardsofaccreditationrequired

bytheNCCA.

®

CDMs can take pride in the fact that their

professional credential has been thoroughly

evaluated and validated as meeting stringent

requirements for quality!

• Over 20 Education Sessions• Innovative Exhibits• Unparalleled Networking

2015 ANFP Annual Conference & ExpoAUGUST 2 -5 HYATT REGENCY GRAND CYPRESS

BRINGVALUE TO THE TABLE

ACE&&ORLANDO, FL | 2015

AnnualConference & Expo

ACE SPECIAL EVENTSSunday, August 2Opening Reception - Celebrate the start of the conference at the Opening Reception! Catch up with your colleagues and make new acquaintances as you begin your ACE journey.

Monday, August 3Annual Business Meeting & Breakfast - Join us to celebrate the success of both the organization and the critical leaders that steer the direction of ANFP.

NFEF Foundation Gala - The Nutrition & Foodservice Education Foundation (NFEF) is hosting this very special evening of food, entertainment, and networking to celebrate the profound impact of NFEF donors’ support in advancing the important work of the Foundation.

Chef John Hickson, CDM, CFPPDirector of Support Services (FNS & EVS)Lakeview Regional Med Center - Covington, LA

“I cannot express how beneficial the information I gained from attending the ANFP Annual Conference has been to my career. The workshops are excellent and there is an energy that one gets from being around

professionals who are all striving for the same thing in life; success, regardless of the area of the country from which they come.”

Marlene Adelmeyer, CDM, CFPPNutrition Services CoordinatorHospice Home of Hope - Fond du Lac, WI

“Attending several Annual Conferences has helped me to better develop my skills and provide a broader knowledge of the food & nutrition services career. Meeting professional people from all walks of food service

proves every year to be a fascinating and super-educational experience!”

Register Todaywww.ANFPonline.org > click “Events”

Sign up early and save $100

Lt. Col. Rob “Waldo” Waldman, the Wingman, overcame a lifelong battle with claustrophobia and a fear of heights to become a combat decorated Air Force fighter pilot and highly successful businessman, entrepreneur, and New York Times bestselling author.

KEYNOTE SPEAKERLt. Col. Rob “Waldo” WaldmanNEVER FLY SOLO

Thank you to our Sponsors!Platinum:McKee Foods

Sysco Corporation

Gold:Aladdin Temp-Rite

DM&A

Reinhart Foodservice

Sterling:Ecolab

Hobart

Wells Dairy/Blue Bunny

Bronze:Burlodge USA Dinex A. Carlisle Co. Hoffmaster National Pasteurized Eggs

Butter Buds Direct Supply J&J Snack Foods Corp. Performance Foodservice

Cambro Gordon Food Service Lakeside Manufacturing University of Florida

MonarqRC

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