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Wellness Watch

Operations

Is 30 minutes enough for lunch?

 Feb. 24, 2015

One school nutrition supervisor says less rushed meal times are crucial to provide students with the opportunity to try different foods.

Operations

University commits to 20 percent threshold for sustainable food purchases

 Feb. 24, 2015

The University of Michigan says that by 2025 it will purchase at least 20 percent of its food from producers within a 250-mile radius of Ann Arbor.

Operations

New eating disorder on the rise at universities

Feb. 24, 2015

Nutritionists emphasize there’s no perfect diet as a new disorder called orthorexia nervosa – an unhealthy obsession with eating healthy - sweeps college campuses.

Operations

Wis. school district launches food feedback app

Dec. 22, 2014

Near the end of the 2013-14 school year, the Elmbrook School District launched a new "Nutrislice" application that can be accessed online or through a smartphone.

Menu

MyPlate meal option

Jun. 09, 2014

Washington University in St. Louis added a MyPlate meal option at the start of the spring semester as a simple way to serve a balanced meal and help educate students about proper portion sizes.

Menu

The Healthy 15

By Becky Schilling, Marygrace Taylor, Megan Warmouth and Paul King on Jun. 09, 2014

From farmers’ markets to educational sessions with dietitians and labeling better-for-you options, creating a comprehensive wellness program encompasses a whole host of tactics. This month we showcase 15 operations that are at the forefront of creating a healthy foodservice environment for both their employees and guests. These 15 operations were selected from nominations across all market segments.

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Healthy fats

By Marygrace Taylor on May 10, 2014

Foods rich in unsaturated fat—like nuts, fatty fish and avocados—are now considered staples of a healthy diet. Here’s how non-commercial operators are giving these nutritious foods more prominence on their menus.

Steal This Idea

Healthy cooking classes

Apr. 10, 2014

At Florida Blue, our mission is “Helping People and Communities Achieve Better Health.” To help in achieving this mission, we provide several different healthy cooking classes throughout the year for our employees and throughout the community.

Menu

Cooking with herbs

By Marygrace Taylor on Apr. 10, 2014

Fresh herbs do more than add a final flourish of color to bland-looking dishes. With the ability to add depth of flavor both during and after cooking, they help chefs use a lighter hand with less-favored ingredients like oil and salt.

Operations

Pediatric menu now features nutritionals

Mar. 10, 2014

Nemours Alfred I. DuPont Hospital for Children has become one of the first hospitals in the nation to include nutrition information on its pediatric patient menu.

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