AHF announces new board members

March 11—The Association for Healthcare Foodservice announced its 2012 Board of Directors today. Beth Yesford, senior director of food and nutrition, environmental services and laundry at Providence Hospital in Washington, D.C., was named president-elect.

Treasurer-elect is Randy Sparrow, director of food, nutrition and environmental services at Indiana University Health Bloomington in Indian. The directors are Tony Almeida, director of food & nutrition at Robert Wood Johnson University Hospital in New Brunswick, N.J., and Julie Jones, director of nutrition at Ohio State University Medical Center in Columbus, Ohio.

The newly elected board will serve a two-year term beginning Aug. 1, 2011. These members will join the 2012 Board: Patti Oliver (president), Joyce Scott-Smith (secretary), Lisette Coston (treasurer), Denisa Cate (immediate past president), Kris Schroeder (past president), Raquel Bulford-Frazier (director), Dan Henroid (director), Jacqueline Sikoski (director), as well as Barbara Kane (IAB Chair). The IAB Vice Chair and entire Industry Advisory Board will be announced shortly.

Two members of the 2012 Nominating Committee also were elected. They are Lynda Buntin-Carpenito, AHCFA, director of food & nutrition services, Summit Oaks Hospital, Summit, N.J., and Susan Coleman, director of food & nutrition, Medical Center of Lewisville in Texas.

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The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

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University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

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gluten free diet

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A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

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Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

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