The production and service of meals to older individuals is, in reality, a food service business and must be operated as such. A food service business is a complex organization, and food service operations are often difficult for someone not…
Food Service Basics For Non-Food Service Program Managers & Staff – Extended
The production and service of meals to older individuals is, in reality, a food service business and must be operated as such. A food service business is a complex organization, and food service operations are often difficult for someone not…
AARP Native Origins Cooking Series
AARP’s Native Origins website offers a collection of resources (articles, videos, blogs and reports) that celebrate the lives and culture of 50-plus American Indians, Alaska Natives and Native Hawaiians. Through a series of three videos, Emmy-winning chef Loretta Barrett Oden, a…
Traditional Foods: Are They Safe For First Nations Consumption?
This paper focuses on the critical issue of First Nations exposure to environmental contaminants through the consumption of traditional foods. It discusses potential health risks and benefits to First Nation communities, as well as other issue of concern with respect…
Healthy Native Foods Toolkit
The Healthy Native Foods Toolkit for American Indian communities has been developed to serve as a reference tool to aid in healthy meal planning. The toolkit is designed to provide tips, guidelines and meal planning strategies for staff meetings and…
Food for Fifty
For 65 years Food For Fifty has been used as a resource for students in quantity food production and for persons in foodservice management. The book is designed to provide food professionals with quantity recipes that they can prepare with…
A River of Recipes
A River of Recipes is a collection of Native American Recipes from tribes across North America. Some of the recipes provide new and different ways to prepare USDA commodities, in addition to traditional recipes. Traditional recipes include bison recipes, blue…
Healthy Food Service Guidelines
The purpose of the Food Service Guidelines for Federal Facilities is to provide specific standards for food, nutrition, facility efficiency, environmental support, community development, food safety, and behavioral design for use in food service concession and vending operations at federal…
Final 2015-2020 Dietary Guidelines for Americans
On January 7, 2016 – the federal government published its latest recommendations intended to shape people’s diets based on the latest research – The Dietary Guidelines for Americans: 2015-2020. The guidelines form the basis for all federal nutrition policies, including the National…
Nutrition to Reduce Hospital Admissions for Older Adults
Over the past several years there has been continued focus on reducing the number of patients being readmitted to a hospital once they have been discharged. Many factors are involved, and both acute and post-acute providers are paying close attention…
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