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health and wellness

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Louisiana medical center hosts farmers market

 Jul. 02, 2015

West Jefferson Medical Center’s cafeteria is transformed into a farmers market four times per year in an effort to promote healthy eating.

Workforce

Ask the experts: Making transgender employees feel comfortable

 By Dana Moran on Jul. 01, 2015

We recently hired a transgender employee. As an employer, how do I appropriately accommodate this employee, from locker rooms to preparing my current staff?

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N.Y.C. schools expand breakfast programs

Jun. 30, 2015

Starting this fall, a breakfast of protein, a grain, fruit and milk will be served in most elementary school classrooms.

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University progresses with pledge to increase ‘real food’ in dining halls

Jun. 29, 2015

Real Food at NU pledges 20 percent of Northwestern’s dining hall food will meet “real food” criteria by 2020.

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SNA member calls for increased funding, flexibility under new school meal rules

By Bianca N. Herron on Jun. 24, 2015

During a hearing before the House Subcommittee on Early Childhood, Elementary and Secondary Education, the School Nutrition Association’s incoming vice president, Dr. Lynn Harvey, testified about the costs of complying with new regulations on school meals and snacks.

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LSU to break ground on nutrition center

Jun. 24, 2015

The nutrition center at Louisiana State University’s football-operations facility will feature a dining room, kitchen, lounge area and “fueling station” that will be open during extended hours.

Workforce

Closing the nutrition-knowledge gap

By Bianca N. Herron on Jun. 23, 2015

An FSD hired a registered dietician to make sure her frontline staff knew enough about what they were serving to answer customers’ questions with confidence.

Operations

Summer camp teaches students with food allergies how to cook

Jun. 23, 2015

Directors of a Frederick, Maryland, summer camp want to help children with severe allergies to have some fun with food for a change.

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Local sourcing in ski country

By Katie Fanuko on Jun. 23, 2015

Kathy King offers insight on how to tailor sourcing initiatives to a senior living facility.

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Food allergies on the rise

Jun. 23, 2015

Six percent of children and 3 percent of adults now suffer from food allergies, with the main culprits being gluten, milk, eggs, fish, nuts and soy.

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