Long-term living care is moving from institutional meals to fresh, local and organic food offerings, according to an interview on the Long-Term Living website
Long-term living care is moving from institutional meals to fresh, local and organic food offerings, according to an interview with Chef Robert White, national director of culinary operations for the Goodman Group, on the Long-Term Living website. Seniors’ food preferences and attitudes spark his creativity, White said.
September 24, 2014
Topic Area: Maintenance and Operations
Seeking Standards for Microbial Loads in Healthcare FacilitiesWhy is there no binding standard for the acceptable microbial load on surfaces or in the air in hospitals?
UCR Health Unveils Plans for Major ExpansionThe vision for the site will include an outpatient diagnostic center and possible future expansion.
High-Performance Windows Support Safety at UW Medicine's New Behavioral Health CenterCase study: Engineered for strength, quiet and daylight, the chosen windows help create a safe, calming and energy-efficient environment for patients and providers.
Central Maine Healthcare Dealing with IT System OutageThe organization identified unusual activity within their computer software, prompting them to secure and shut off all IT systems.
Kaiser Permanente Opens Newly Expanded Everett Medical CenterThe facility offers primary care and pediatric care and has specialty care departments.