Monthly archive for November 2012

Special Thanks to the Vendors at our November Event

Special thanks to the Vendors who supported our November GNJSHFSA Educational Seminar.

We truly appreciate your support and the booths you setup that provided information we can use!

November 2012 Vendors

Alluserv

Borax Paper Products

Brooklyn Cannoli

Cambro Manufacturing

CBORD

CCR Data Systems

Crescent Beverages

Culinary Depot

Dart Containers

Ellis Coffee

Jersey Paper Plus

Kettle Cuisine

Kraft Foodservice

Nestle Professional

Penn Jersey Paper

Preferred Brands/Tasty Bites

Protek of NY

Wards Ice Cream

Fresh & Tasty

 

Motivation – Why Did I Get Up This Morning?

“Why Did I Get Up This Morning”
Recognizing and Understanding the Power of Motivation
Robin L. Eubanks, Ph.D.

Presentation Summary by: Allie D’Avanzo, UMDNJ Dietetic Intern Class of 2013

Dr. Robin Eubanks delivered an uplifting and powerful speech as the keynote speaker of the conference. Stressing the need for us to go “beyond our plates” in all that we do in the workfield and in our everyday lives.

This means doing something different than what we have done before, reaching out to others and sometimes even stepping out of our comfort zones. Robin also spoke to the group about motivation, and how it plays a role in going beyond our plates.

 

Self Motivation Combines 5 Ideas:

  • Practicing
  • Determination
  • Positive Attitude and Self Esteem
  • Ability to Bounce Back
  • Surround Self with People Who Motivate You

Motivated people have a sense of hope and are not afraid to dream.  These keys can be applied to any person, in any field of work and of any age.  Once a person is motivated, they must find a way to stay motivated and maintain that ambition. Motivation, to Robin Eubanks, means taking a risk. It means learning from mistakes, rejecting undeserved criticism and realizing that there is always room for improvement.

As she spoke, the heads of the listeners in the conference room nodded, as her words were sincere and were relatable to every person there.  She said that in order to move forward, maintain motivation and go “beyond our plates”, one had to not hold on to guilt, sadness, disappointments or anger. This does not mean that we cannot feel these emotions, but that we let them go, free ourselves and keep going forward.

She went on to explain that how each person views success is going to be different- and that as long as we keep a positive mindset and remind ourselves why we got up in the morning we are able to keep moving.  Her closing statement was “I am who I choose to be”

Quotes from Dr. Eubanks on how to be self motivated:

“Dare to believe that you are a wonderful unique person”

“Don’t let circumstances crush your dreams”

“Lean on your dreams when circumstances get rough”

“Don’t beat yourself up by mistakes, move forward”

“Dreams are goals with deadlines”

“A Setback is a set up for a comeback”

Win/Win – Positioning You and Your People for Success

Win/Win
Positioning You and Your People for Success
Mary Brunner is an Educational Specialist for the Valley Hospital, Ridgewood, NJ

Presentation Summary by: Natalie Honan, UMDNJ Dietetic Intern Class of 2013

Ms. Brunner outlined the “Five Elements of Win/Win-Positioning for Success”

  • Desired Results
  • Guidelines
  • Resources
  • Accountability
  • Consequences

She further described how each of these elements can be utilized in Food Service daily operations:  She encouraged administrators and supervisors to think about the following:

Desired Results:  What do you want to happen?

Guidelines:  What are the standards, rules and directions?

Resources:  “Who” and “Where” employees can go for help?

Accountability: How will the employee performance be measured?

Consequences:  What will be the next step if the performance needs improvement?

Ms. Brunner motivated and encouraged the audience to take hold of their operations and set goals for themselves and others. She urged supervisors to look at the “bigger picture”, and encourage their employees to do the same. All employees of a foodservice operation have the potential to contribute to the organization’s mission, vision, and values.

“Coaching” was recommended as a way to motivate employees to the “Win/Win” Elements.  When we coach a person we “support a person through the process of achieving a specific personal or professional result”.   Be aware of how employees respond to feedback.

She encouraged a “proactive” approach to making employees accountable. If employees are aware of the expectation/desired result, they are less likely to respond with a “victim reaction” if the performance is less than desired.

Setting clear expectations encourages people to be successful. In order to help employees become successful, supervisors must define the desired results, set guidelines and provide employees resources to use to enhance performance.

“Win/Win” relies on the theme of awareness of both self and others in order to achieve success. Ms. Brunner empowered the audience to believe in “self” and in “your staff” and they in return will believe in you.  Both parties win, both parties will go forth with higher expectations and goals and will ultimately refuse to settle for less than their best performance in all that they do on a daily basis.

 

Top Trends in Healthcare Food Service

Top Trends in Healthcare Food Service –
Essential Information to Keep Your Operation Current
Lynne Eddy, MS, RD, FADA, LDN, CHE

Presentation Summary by: Carolyn Cheng, UMDNJ Dietetic Intern Class of 2013

Whether you are in a medical center, hospital, LTC, Rehab, CCRC (assisted care/independent care living or SNF), or memory care, volume production is essential to the care of patients, residents, and customers alike.

After the Patient Protection and Affordable Care Act was signed on March 23, 2010 by President Obama, an additional 30 million more people have had access to healthcare. It is growing exponentially with each year, which means food service operations must also grow at the same rate.

What are the trends in healthcare food service today? You may be able to guess some of them. In no specific order, these are the top ten Lynne Eddy, Assistant Professor of the Business Marketing Department of the Culinary Institute of America (CIA) at Hyde Park, compiled together and shared with us at the GNJSHFSA Educational Seminar:

  1. Patient Centered Care – We are moving towards service that provides specifically to the needs of the patient. Become a designated Planetree member to ensure patient satisfaction and performing well on the HCAHPS.
  2. Hotel Style Room Service – Facilities have 18-24 hour room service nowadays. Resident satisfaction is high and consistent in CCRC due to individualized service. The pod concept-dual station replaces old-fashioned assembly lines. Separate teams of staff are designated to work at the pod or delivering trays on the floor.
  3. Cooked to Order – Also known as, A La Minute. Hello, flashed foods. Goodbye, Saran wraps. New production equipments, for example, the microwave convection oven, make preparation of room service orders instantaneous.
  4. Sustainability – Get rid of that container of dried parsley! If the population that you serve cares about where there food comes from, it is important to get them involved. This is predominantly seen in independent care living with activities like gardening.
  5. Electronic Medical Records and POS BOH Tickets – Beginning this year, the integrated computer system has become more prevalent. Everything will soon be real time and accuracy will be more crucial than ever.
  6. Retail Dining for Staff – Wellness for employee staff related to cafeteria food should be just as promising as wellness care for the patients. What kind of options do you have in the Grab and Go section? Do you offer fried foods daily?
  7. Upscale “5 Star” Catering – There is a need to change the eating habits of the medical professionals. Why not cater “Certified Healthy” foods?
  8. Restaurant-Style Menus – Menus display a variety of entrees to choose from. Static teaching tools are being used to identify or categorize food items. Wellness choices are included on the menu. And all printed on elegant card stock.
  9. Bottom Line – Maintain and maximize positive patient perception, increase rate of discharges, decrease readmissions, embrace staff wellness, and last but not least, put hospitality back into hospitals.
  10. Classically Trained Chefs – Who does not love “Top Chef”? Yes! Cooking competitions take place in the healthcare arena. Last but not least, chefs step outside the kitchen? Yes! Chefs are interacting with residents to ensure quality of food and service.

Pick a few of the top ten trends and make them the focus for your operations in 2013

“Spices, Herbs & Aromatics: Inspiring Chefs to Explore a World of Healthy Flavors

Spices, Herbs & Aromatic:
Inspiring Chefs to Explore a World of Healthy Flavors
Amy Myrdal Miller, MS, RD and Chef Suvir Saran

Presentation Summary by: Allison Napolitano, UMDNJ Dietetic Intern Class of 2013

Chef Suvir Saran  and  Registered Dietitian, Amy Myrdal Miller, MS, RD enticed the audience with their dynamic presentation on the health benefits and cooking methods of incorporating spices, herbs, and aromatics as a way to achieve recipes that are rich in flavor and also healthy! Chef Suvir Saran is the Chairman of Asian Culinary Studies for the Culinary Institute of America (CIA), NY, NY, an accomplished chef, cookbook author and NYC restaurateur. Amy Myrdal Miller is the Director of Programs and Culinary Nutrition at the CIA, St. Helens, CA.

Spices: Spices are defined as pungent or aromatic seasonings that are found within the various parts of  plants and trees. These are harvested from the fruits, bark, roots, seeds or stems.  Examples: Cinnamon Sticks, Nutmeg, Peppercorns, Fennel Seeds, Red Pepper Flakes and Mace

Source: Sharon Tyler Herbst: The New Food Lover’s Companion

Six Ways Spices Can Enhance Flavor:

  1. Whole
  2. Ground
  3. Whole and Dry Toasted
  4. Ground and Dry Toasted
  5. Whole and Stir-Fried in Oil
  6. Ground and Stir-Fried in Oil

Chef Saran recommends: www.penzeys.com  and www.kalustyans.com for additional information.

Herbs: Herbs are the fragrant leaves of various perennial and annual plants that grow in temperate climates. These plants do not have woody stems. Examples: Oregano, Parsley, Bay Leaves,Tarragon, Sage and Rosemary

Aromatics: Any parts of plants, herbs and spices that provide a “lively” flavor and fragrance to drinks and foods.  Examples: Citrus Peel, Citrus Zest, Shallots, Fennel, Garlic and Onions.

A study in 2006 of US consumption of spices, herbs and food with antioxidant properties revealed the following:  Top 5 Spices, Herbs based on antioxidant content are: Cloves, Oregano and Ginger, Cinnamon and Turmeric.

Top 5 Foods based on portion size: Blackberries, Walnuts, Strawberries, Artichokes and Cranberries.

Tips for Buying, Storing and Preparing Spices:

Miller and Saran provided the audience with tips about buying, storing, and preparing spices, herbs, and aromatics for large volume service.

Buy In Bulk and Store On Site: Buying whole spices in bulk and grinding them in the kitchen is more cost effective and will create superior flavors compared to simply purchasing pre-ground spices.

Preparation: In addition to grinding whole spices to excite the palate, it was explained that stir-frying herbs in oil before using them in dishes further enhances the flavor of the herbs. The use of spices as a substitute to salt was also discussed. As an example, Lime Juice was recommended to extend  the flavor in a recipe typically incorporating salt.

The presentation concluded with a cooking demonstration by Chef Saran.  His recipe, “Better than Ketchup” use Tomato Chutney combined with a Spicy Indian Slaw which utilized a combination of freshly ground spices and stir-fried herbs.  The aroma in the room was delightful and the audience enjoyed a delicious food sample of the recipe.

Menu of Change: Promoting Healthy Local & Sustainable Food in Healthcare

Menu of Change:
Promoting Healthy Local and Sustainable Food in Healthcare
Michelle Gottlieb BA, MA & Diane Emery MBA, RD

Presentation Summary by: Erin Gager, UMDNJ Dietetic Intern 2013

Michelle Gottlieb BA, MA and Diane Emery MBA, RD provided an in depth review of how healthcare facilities can be proponents of their own cause as well as for the environment. Michelle Gottlieb began the presentation by speaking on behalf of the Health Food in Health Care Program and the National Institute of Healthcare Without Harm created to leverage the massive purchasing power that healthcare facilities hold.

She took a different perspective to defining healthy food, “health food comes from a food system that is ecologically viable and socially responsible.” By taking this approach, Healthcare Without Harm seeks to provide nutritious food to patients in an environmentally viable way.

She points out that there are economic drivers of food choices, for example fruits and vegetables and more expensive than poultry, sugar and dairy which are driven by groups such as the dairy council. There is also unproportional advertising toward unhealthy foods, access to healthy food is challenged by several barriers such as lack of transportation vehicles to bring individuals to fresh food sources and farms have become factories where unsanitary and unnatural procedures are tainting the food supply.

There are concerns at each stage of the food system including production (pesticides, hormones, antibiotics), processing (bacteria), packaging/transportation (PCP’s in metal, PBDE) and consumption (cross contamination). These factors combined contribute to the chemical environment that we live in.

The consequences of these contaminations may have effects in our offspring in an unfavorable way. For more information about Healthcare Without Harm, visit healthyfoodinhealthcare.org.
The second speaker Diane Emery MBA, RD provided a model for how healthcare systems can achieve feeding their patients with fresh nutritious foods in an environmentally friendly way.

Ms. Emery works at Fletcher Alan Health Care in Vermont where various programs are in place such as farm visits for employees, a rooftop garden where produce grown is incorporated into the menu, and only offering fish caught in North America and primarily the northeast. The hospital also promotes whole grains, mini desserts rather than large portion sizes, locally grown food, and weekly farmers markets.

Emery predicts that the next trends are the use of real butter, organic liquid milk, continuing with the farmers market, changing packaging, and growing produce in the greenhouse.

These speakers not only summarized the flaws in our current healthcare system, but offered solutions and a model to follow. With the efforts of several other healthcare facilities, we can make a difference in the lives of our patients and in the environment.

Bios for Elections to Board of Directors 2013

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