Health & Wellness

Latest Articles

Hot Cereal Additions

05-28-2013  Ideas and Innovation

On our patient menus, we added walnuts and raisins as toppings to our breakfast hot cereal. The goal was to increase Omega-3 and fiber on the heart-healthy menu and to provide something to help...

Less Than Three

05-21-2013  Ideas and Innovation

We wanted to highlight less-processed items at our c-store. We wanted to focus on items that had short ingredient lists. So we created an icon that we put at the point of sale highlighting items with...

Get Residents Involved

05-17-2013  Ideas and Innovation

We were looking for ways to get our senior residents to actually try new healthy choices. Just putting them on the menu didn’t work. We set up a cooking presentation where the residents...

Dietitian Tours

05-13-2013  Ideas and Innovation

We host monthly tours of our café locations with our registered dietitians. Groups of our employees are led around and taught about how to navigate the café to make the...

New Veggies

05-13-2013  Ideas and Innovation

We were looking for ways to add more variety to our vegetable selection. So we looked at some not-so-common vegetables, such as mashed parsnips, creamed cauliflower and mixed roots, such as carrots,...

Grain Bowls

05-08-2013  Ideas and Innovation

We have a Create-Your-Own Bowl concept at our exhibition station. We start with a grain base, which can be farro, quinoa or brown rice. Then customers can select a protein, be it chicken or tempeh,...

Healthy Snack Pack

05-08-2013  Ideas and Innovation

I created a snack mix based on Dr. James Painter’s presentation at MenuDirections in 2012 about the 10 items to add to your diet. The mix includes raisins, dark chocolate chunks, pecans,...

Cooking Videos

05-03-2013  Ideas and Innovation

We are in the process of scripting and filming a series of 15-minute cooking videos that are all based on healthy ways to prepare some commonly unhealthy dishes. The videos are a partnership between...

Breakfast Salads

04-23-2013  Ideas and Innovation

We started serving salad at breakfast to satisfy our Asian students, who are used to eating salads in the morning. We offer proteins such as eggs, chicken and tofu.

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