Continue to Site >>>

health and wellness

Operations

School Nutrition Association members break ranks over nutrition standards

 Feb. 18, 2015

A number of SNA members have signed a petition asking the association to end the campaign to relax school nutrition standards. The organization says the request would limit any flexibility in school nutrition standards and discredit the association.

Operations

Celebrity chef creating food for cancer patients

 Feb. 17, 2015

Michelle Bernstein is working with the Memorial Cancer Institute in Miami to support oncology patients’ nutrition needs.

Menu

Banner Health plans partnership, overhaul of food

By Paul King on Feb. 17, 2015

Merger with University of Arizona Health Network in the works.

Operations

Hospital joins Colorado Healthy Hospitals Compact

Feb. 17, 2015

Yampa Valley Medical Center has crafted nutrition policy that “makes the healthy choice the easy choice."

Operations

Newest S.F. hospital features tray-delivering robots

Feb. 17, 2015

UCSF Benioff Children’s Hospital uses “Tugs” to cart food, medicine and more to patient floors.

Menu

Best news for guacamole lovers

Feb. 16, 2015

Avocados can play a role in lowering bad cholesterol, according to a study recently published in the Journal of the American Heart Association.

Menu

Stanford to teach students to cook healthy meals

Feb. 16, 2015

Last month, students at Stanford University learned how to make mushroom risotto courtesy of celebrity chef and food activist Jamie Oliver.

People

Kate Kelderman, CDM

Feb. 16, 2015

Kate has made a difference at Aging Resources of Central Iowa by starting a nutrition newsletter that is distributed to all meal sites.

Operations

Gluten-free products surging

Feb. 16, 2015

The market for gluten-free foods reached $8.8 billion in 2014, a 63% increase from 2012 numbers, according to recent data from research firm Mintel.

Menu

Desserts: Healthier indulgences

By Marygrace Taylor on Feb. 16, 2015

“Being able to make food taste real when you’ve taken out most of the fat and most of the sugar is an art,” says Richard Curtis.

  • Page 77