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Hospitals & Long-term Care

Operations

Goldies 2013: Lanier Village Estates, Gainesville, Ga.

 May 02, 2013

Lanier Village Estates recycles bottles in an unusual way—turning them into decorative plates for salads and appetizers. The resident-driven program proves that protecting the environment takes small steps as well as large ones. 

Operations

Silver Plate Winners 2013: Angelo Mojica, UNC Healthcare

 May 02, 2013

Angelo Mojica was this year's winner of the IFMA Silver Plate Award in Health Care. One of the main reasons he received this award was for the quality of retail outlets his team has created, and for the patient room service program called Restaurant D

Operations

AHF announces 2013 award winners

May 02, 2013

Eisenberg and Perez honored with Exemplary Leadership Awards

Operations

Va. hospitals price food based on nutritional value

Apr. 29, 2013

Healthy food will cost less than unhealthy choices.

Operations

Fletcher Allen Health Care honored for foodservice

Apr. 29, 2013

Health Care Without Harm recognizes chef and system for “green” practices.

Operations

Woman loses 55 pounds by following hospital healthy eating program

Apr. 22, 2013

By eating foods marked with green label, Indiana woman improves health.

Operations

Pennsylvania health system adopts color-coded menus

Apr. 15, 2013

Menus encourage customers to make healthy choices.

People

Carlen Loewenthal, R.D.

Apr. 12, 2013

Carlen Loewenthal, R.D., administrative dietitian at the VA Greater Los Angeles Healthcare System excels in working with and motivating others, says Pamela Higgins, R.D., administrative section chief of nutrition and foodservices. Loewenthal works effecti

People

Confessions of Rich Burlingame

Apr. 12, 2013

Rich Burlingame, director of nutrition services at Great River Medical Center in West Burlington, Iowa, wants to sail the world and would be an architect if he weren’t in foodservice.  

Operations

Creative Mealtime Strategies for Alzheimer Patients

By Emily Rogan on Apr. 11, 2013

Faced with the ongoing challenge of ensuring patients with dementia receive enough nutrition, healthcare foodservice personnel are turning to innovative programs to encourage food intake. The problem is critical: A recent study by the Alzheimer’s As

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