(Part 2 of 3) In the first installment of this series, we explained how dining programs in hospitals have evolved as hospitals shift to a patient centered model of care. In this installment, we will...
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“We believe dementia care needs to be transformed from a mindset of coping with loss to one of full engagement in life,” said Jackie Harris, President and CEO of EMA. EMA owns and...
READ MOREFox Knoll and Unidine partner to bring seniors a resort-style atmosphere. “This isn’t your great-grandma’s retirement home – things are changing in the senior living market...
READ MOREFor consumers under time and financial constraints, cheap and quick meals are an appealing choice. Eating healthy is not always an option, but even when it is, seemingly endless products labeled as...
READ MOREFor many seniors, heavily modified diets are prescribed by doctors and nutritionists as a way to combat disease. These diets often restrict many of the foods elders have enjoyed for years,...
READ MORENutrition Behavior Modification Supports Employee Wellness Cigarette smoking in offices, driving without wearing a seatbelt, biking without a helmet… In the 1980s, these were all viewed as...
READ MOREUntil last year, Shore Medical Center in Somers Point, N.J., relied on paper menus and scheduled delivery times to deliver meals to patients. That system often caused unnecessary food waste,...
READ MORENew Milford, Connecticut – October 1, 2017 – New Milford Hospital launched an Eating Well program to provide Diebold Family Cancer Center patients with the nutritional benefits of Plow to Plate®...
READ MOREHill Country Memorial Hospital is consistently ranked as top 100 Hospital in the nation. It has emerged as a leader in patient care, and is recognized for quality care by both leading medical...
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