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In this webinar, Alluserv presents two guest speakers who explain how the "food as medicine" movement is being adopted within healthcare facilities.  Topics include: new relevant terminology, developing action plans, and determining who leads, executes and adopts these plans.  Speakers include Aatul Jain, Sr. Executive Chef at St. Peter's University Hospital in New Brunswick, NJ;

The culinary world is forever changing, as new technology and scientific evidence shapes how people perceive food, health and the overall dining experience. It seems that people are trying to get back to basics - attempting to form better relationships with their food and understanding where it comes from. We are starting to become more

How a food looks tell the patient a lot about the food and the foodservice team accountability and experience. People use the way a food looks to judge the food for freshness and quality. When the food is visually appealing to a patient, you accomplish your mission of providing nourishment for the recovery and healing

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Ergonomics is an applied science concerned with designing and arranging things people use so that the people and things interact most efficiently and safely — also called biotechnology, human engineering, or human factors. Ergonomics affects all ages, all professions and all aspects of daily living. Human Factors Consider these conditions/requirements when evaluating equipment: The goal is

A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor or texture. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may