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health and wellness

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Healthy Fare that's In Demand

 Sep. 20, 2012

Who says healthy can’t be popular with students and faculty? Protein salads made with wheat berries and cottage cheese are flying off the shelf, watercress and tofu sell out a school-sponsored farmers market and football players are making the vegan

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Building a Better Salad Bar

Sep. 11, 2012

For many districts, offering salad bars is a great way to get students to eat more fruits and veggies and meet the new school meal regs. There are challenges—food safety and sanitation, primarily—associated with salad bars, but many directors

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Philly students less obese

Sep. 11, 2012

Obesity rates for Philadelphia schoolchildren fell significantly over four years, researchers reported Thursday, suggesting that the sort of steps taken here in one of the hardest-hit cities might help reverse a national epidemic.

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Organic no healthier than conventional produce, study says

Sep. 05, 2012

Organic produce and meat typically isn't any better for you than conventional varieties when it comes to vitamin and nutrient content, according to a new review of the evidence.

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Era of healthier school meals begins

By Paul King on Aug. 27, 2012

With Labor Day fast approaching, school districts are either already in session or preparing to open their doors for the new year.

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Milk Fight

By Becky Schilling on Aug. 21, 2012

With the nationwide effort to make school lunches healthier, milk has become a focal point in many school districts. Flavored milk and high fructose corn syrup have come under fire, especially from parents. But one leading cardiologist and researcher says

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The Changing Face of Long-term Care

By Paul King on Aug. 17, 2012

At the recent conference of the Association of Nutrition and Foodservice Professionals, FoodService Director gathered together five dietary directors of long-term care facilities to talk about how their segment of the industry is responding to business tr

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Online Exclusive: Resources Abound to Solve Wellness Challenge

By Paul King on Aug. 16, 2012

Each segment of the non-commercial foodservice industry faces its own set of challenges when it comes to helping customers live a healthier lifestyle. From the food side, at least, there is a wealth of expertise out there from manufacturers, as well as fr

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Culture Change in Long-Term Healthcare

By Katie Ayoub on Aug. 16, 2012

Instead of residents, call them elders. Instead of units, call them neighborhoods. And put your money where your mouth is. Indeed, the transformation from a hospital model to a hospitality model has a name in eldercare. “Culture change” is the

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The Wellness Challenge

By Paul King on Aug. 16, 2012

There once was a time when, for foodservice operators, managing a “wellness” program consisted of providing a few healthy dining choices for those customers who were doing more than just talking health. That is no longer the case. Not only hav

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