Gfs.com
Healthcare Gordon Food Service
WEBWith the health of your customers in your hands, a team as committed as you are to nutrition and quality service can be a lifesaver. Whether you’re running an assisted living facility, hospital, or institutional healthcare program, with GFS, you’ll have best-in-class support to manage the complexity of nourishing your customers.
Actived: 5 days ago
Sugar-Free Beverage Trends in Healthcare
WEBBeaumont Health System in Michigan. They use four methods to encourage healthier food and beverage choices: education, communication, placement, and availability. To reduce sugar-sweetened beverages, they use stoplight signage to inform customers about the best beverages choices. Also, they stock healthier beverages at eye level in coolers and
Food Safety: Ways to Prevent Norovirus in Your Kitchen
WEBFoodborne illness is a preventable and underreported public health problem. One way to limit the spread of foodborne illness in your establishment is to firmly apply the rule of: No Eating in Food Areas. Norovirus is recognized as the most common cause of stomach flu across all age groups worldwide. Centers for Disease Control (CDC) estimates
Nutrition’s Vital Role in Discharge Planning
WEBHealth providers want the same thing, so a thorough discharge plan is instrumental to a person’s transition. A care transfer program with an inadequate food and nutrition component can complicate a person’s recovery. This is a big challenge for frail elderly people and those with chronic illness who being discharged to return home or to
Making it Personal: Handheld Foods and Adaptive Tools
WEBHealth issues and cognitive decline can affect a person’s ability to eat easily. Eating can be agony for someone unable to scoop floating cereal from the bowl or keep a spoon steady from table to mouth. Often, people with such difficulties will resist eating or stop going to the dining room, says Tiffany Nabozny, RD, LD, of the Gordon Food
How to Set Healthcare Food Service Operation Benchmarks
WEBAt MedCentral/Mansfield Hospital in Mansfield, Ohio, Manager of Food and Nutrition, Jill Bachelder, uses two different applications to benchmark various aspects of her operation. “On the patient side, we use NRC Picker™ to compare ourselves on four measures: taste of food, temperature of food, courtesy of staff, and accuracy of the tray
Food Safety, Liabilities and New FDA Regulations
WEBWhile the greatest concern is the afflicted customers’ health, large foodborne-illness outbreaks make news that can damage or even destroy a foodservice business. In some cases, owners and operators may also face criminal liability. Understanding food-safety liabilities and legal issues, as well as preventing foodborne-illness outbreaks
Brain Health Advice from Dr. Jim Painter
WEBDecades of research have shown promising results in helping us understand how certain foods affect brain health. The most commonly discussed brain health foods are those with antioxidant properties (cruciferous vegetables, berries, etc.) and high levels of omega-3 fatty acids (fish, olive and other oils, chia seeds, soybeans, etc.)
Fortified Foods: Preventing Nutritional Deficiencies
WEBAdd butter or protein to potatoes, sweet potatoes, turnips, carrots that can be cooked and mashed to create soft foods for those who have trouble chewing. Soups. Add more vegetables or chicken to a chicken noodle soup. Instead of a broth base, make a creamy bisque using real butter and cream. Gravies and sauces.
Build Your Healthcare Operation's Bottom Line with Food Catering
WEBAs the healthcare industry continues to focus on controlling costs and improving the bottom line, food catering can provide additional sales-building opportunities in healthcare centers. Healthcare catering offers benefits for both acute-care and senior-living centers. Within these segments are two sub-categories, internal and external catering.
Gordon Food Service Food Distributor for Restaurants, Hospitals, …
WEBThe Ohio Health Care Association event takes chefs on a creative adventure. A package of surprise ingredients tests skills and introduces new dishes. Reimagining Potatoes Without Revamping Your Inventory Fries, wedges, mashed – the humble potato appears on almost every menu. It’s time to take this familiar, 100% usable ingredient to new
Food First Recipe Ideas for Healthcare Food Service
WEBServe whole milk. Puddings, yogurt, cottage cheese, ice cream, and milkshakes all which provide calories and nutrients—and are popular with residents. Egg-rich flans or custards are also excellent options. However, be sure to check lactose intolerance, which can be fairly common with the elderly.
IDDSI—Standardizing Food and Liquid Textures
WEBThe new IDDSI diet standards approach thickened liquids and solids with descriptions, not textures related to common products such as syrup or honey or nectar. There are eight levels of thickness and texture that cover liquid and solid foods. With the IDDSI framework in place, a hospital patient who is released to post-acute care with a
Maximizing Your Healthcare Food Budget
WEBOperational levers. Waste reduction is an operational fix that can positively impact your food budget. The less food that gets thrown out before it gets to the customer, the lower your plate cost will be. Focus staff attention on reducing food waste, and consider new equipment and policies that will lower energy and water costs.
Balanced Vegetarian Diets
WEBPeople choose a vegetarian diet for an array of reasons, including personal preference, health concerns, dislike for certain food, or they believe a plant-based diet is healthier. Some also adopt a vegetarian lifestyle for ethical reasons, environmental concerns, or religious beliefs. There are many different types of vegetarianism.
FAQs Gordon Food Service
WEBKnow your local health code, and ask your health inspector for the checklist ahead of time so that you won’t be surprised on the day of the visit. Practice looking for the items on the list, and on the day of the visit, stay calm and relax. Visit our Quality Assurance page for more tools and forms for health code inspections.
Is Grass-Fed Beef Healthier for Us
WEBOne of the main components that is important to people regarding grass-fed beef is the nutritional value compared to grain-fed. Grass-fed beef has been shown to have the following: More antioxidant vitamins (Vitamin A, Vitamin E) More conjugated linoleic acid isomers (anti-cancer benefit) More omega-3 fatty acids (heart health) Lower cholesterol.
An Introduction to Functional Foods
WEBA few of these functional foods high in antioxidants include: Carrots, winter squash, sweet potatoes, cantaloupe, apricots, spinach and tomatoes, which are all sources of beta-carotene. Beta-carotene acts as an antioxidant to support healthy tissue repair. Citrus fruit, spinach, collards, asparagus, broccoli and green beans are good sources of
Perfect Plating Creates a Positive Healthcare Dining Experience
WEBPerfect Plating Creates a Positive Healthcare Dining Experience. Food intake improves when the kitchen and dining room combine to provide attractive meal presentation. When a beautiful plate of food passes through the dining room, heads turn and murmurs of “I’ll have that” echo among the tables. Perfect plating sets expectations for the
Food Cost Control for Healthcare Foodservice Operators
WEBAn operation taking two $2,500 deliveries per week might consider taking one $5,000 delivery per week and getting the higher incentive if storage space is available. Using the right product for an operation is the other. Supplements, for instance, come in sizes smaller than 8-ounces; if residents aren’t drinking all their supplement, it might
Category: Supplements Go Health
Food Safety: How to Properly Receive and Inspect Fish and Shellfish
WEBKeep the identification tag on file for 90 days from the date written. Reject any live shellfish that are muddy, have broken shells or are dead. The most important step in preventing foodborne illness when serving fish or shellfish is to purchase from an approved and reputable restaurant food distributor. This will ensure that you are serving
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