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Wellness Watch

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

Students take Real Food Challenge training

 Feb. 24, 2015

Students are learning how to push colleges to purchase more fairly-traded, humanely raised, ecologically sound items called “real food.”

Operations

Dietary Guidelines Advisory Committee calls for eco-friendly diet

Feb. 24, 2015

The panel is asking that people eat less red meat and more plants, due in part to concerns over greenhouse gas emissions, energy, land and water use.

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.

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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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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.

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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.

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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.

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.

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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