Discover tools and important resources that address foodservice-related issues and food safety. Keep informed of changes in the industry as they relate to the National School Lunch and School Breakfast Programs, as well as restaurant menu labeling. Learn more about the requirements for foodservice in different settings such as hospitals, health care communities and correctional facilities.
09/06/2018 - The changes in the law were designed to combat both childhood obesity and the rising occurrence of childhood hunger.
07/12/2018 - The FDA in conjunction with the CDC and the Food Safety Inspection Service of the USDA released the 9th edition of the Food Code in 2017.
07/05/2018 - Foodborne diseases are a major cause of illness in the United States, with estimates totaling millions of cases each year.
6/20/2018 - The Food and Drug Administration's new menu labeling requirements for restaurants and retailers that sell "away-from-home foods" is now in effect.
05/24/2017 - The topic of arsenic in the U.S. food supply has sparked considerable discussion in the public, scientific and regulatory fields.
05/24/2017 - The United States Department of Agriculture's Food and Nutrition Service revised the Child and Adult Care Food Program meal patterns to better align with the 2015-2020 Dietary Guidelines for Americans and science-based recommendations made by the National Academy of Medicine and the American Academy of Pediatrics. Revisions to the meal patterns are now to occur no less frequently than every 10 years.
04/26/2017 - The IDDSI was launched to develop international standardized terminology and definitions for texture modified foods and liquids for individuals with dysphagia.
07/12/2016 - Lead exposure continues to be an environmental health problem for millions of households with children in the United States. Exposure to even low levels of lead over time can affect a child’s development and result in learning and behavior problems.
06/20/2016 - Exposure to acrylamide can be from a number of different sources; smoking, second-hand smoke, drinking water, occupational sources, toiletries and household items. Acrylamide forms in foods during a chemical reaction between asparagine, an amino acid, and reducing sugars such as glucose and fructose. This is part of the Maillard reaction which leads to the color, flavor, and aroma changes in cooked foods.
05/11/2016 - It is the position of the Academy that the quality of life and nutritional status of older adults residing in health care communities can be enhanced by individualization to less restrictive diets. RDNs and DTRs, working as a team, should be actively involved in developing facility policies and procedures.
