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Background During 2010, the US Department of Agriculture updated the school meals standards, including three progressively decreasing sodium targets. The Target 1 standards went into effect in 2014, but during 2018, the US Department of Agricul[...]Article
Aude Loyer-Hascoët, Auteur ; Eric Meurice, Illustrateur |On a emmené Maxime dans un lycée pas comme les autres. Ici, les élèves apprennent les métiers de l'hôtellerie.Article
Context: Optimizing nutrition in military groups through improved diet quality and nutrition knowledge is key in supporting the high physical and cognitive demands.; Objective: The objective of this investigation was to systematically review the[...]Article
Background Effective population-based strategies are required to move toward healthy sustainable diets that replace a proportion of animal- with plant-based protein. Food service can support this using a variety of strategies across the food sup[...]Article
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Background Major sporting event catering is a significant undertaking for foodservice providers, particularly with an increasing focus on sustainability, global health, and nutrition demands of athletes. Yet, the inclusion of nutrition expertis[...]Article
Ségolène Fleury ; Claire Sulmont-Rossé ; Paul Tronchon ; Stéphanie Roux ; Virginie Van Wymelbeke-Delannoyac |Introduction La survenue d’incapacités physiques ou cognitives peut conduire une personne âgée à déléguer certaines tâches de la vie courante à un aidant. Si la mise en place d’aides permet le maintien à domicile et est fortement plébiscitée pa[...]Article
Cet article présente une étude exploratoire visant à identifier les représentations des cheffes de cuisine quant à leur activité de management dans des brigades souvent exclusivement masculines. Afin de réaliser cette recherche, 20 cheffes ont é[...]Article
Purpose: The healthcare sector is an important area for sustainable food initiatives, given its inherent mission to heal and its substantial impact on the food system. Foodservice managers can take part in these initiatives by using sustainable [...]Article
In 2010, the “Creating Home II National Symposium on Culture Change and the Food and Dining Requirements” cosponsored by Centers for Medicare and Medicaid services (CMS) and the Pioneer Network created a multidisciplinary task force for dining p[...]
