Victoria Knight – Humber College Dietetic Intern & Burlodge Blog post winner As the global pandemic took the world by storm, it changed life as we know it. Our day-to-day...
Cultural sensitivity in healthcare food service
Allergens in Foodservice
Debunking The Egg Cholesterol Myth
Low Sodium Diet: The New Regular
Think Local
Controlling Food Waste and Increasing Patient Satisfaction
Dressing up Dysphagia Diets
Hospital Food Around the World
Food Safety: Training Ideas for Staff
DESSERT TROLLEY IN LONG TERM CARE? WHY NOT
Gluten Free and Healthy?
Wheatgrass: Detoxify Like Ironman!
Harold, A Purple Crayon, and Customer Service
Hygiene Is a Go
Musings
Articles
Ontario is home to some of the most robust and fertile agricultural land in Canada. This quality land supports over 50,000 farms across the province that account for almost one-quarter...
Manage for efficiency. Trim the fat. Run it lean and mean. However the demands are expressed or imposed upon you, one thing is perfectly clear: these are challenging times for...
It’s the middle of flu season and you’ve avoided getting sick so far – but how can you make sure to get through the winter without falling ill? Offices are...
Fermented food has been making a large comeback in recent years. Trendy products being sold on the market today, for instance, kombucha the effervescence black or green tea, the finely...
When one thinks of the food served in long-term care homes, gourmet is far from the first word that comes to mind. In fact, food in long-term care may even...
As our diverse population continues to age, emphasis is being placed on ethnic-centered care and cultural sensitivity in long-term care (LTC) homes. A perfect example is the Yee Hong Geriatric...
In foodservice we often encounter patients with various allergies ranging from the common shellfish, nut, egg, and milk variety to the more bizarre such as lettuce, kiwi, celery, etc. It...
There is a bias that comes to mind when we think about food and healthcare facilities. Images of various food products, sometimes separated by dividers on the same tray, sometimes...
Without the resources of large corporations, operators are taking extra steps to ensure diners’ health. Local sourcing helps operators tell a story with their ingredients, but after an E. coli...
