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A review is offered for several restaurants in San Diego, California, including Animae, Brigantine Seafood and Oyster Bar, and Callie.

Managing to eat healthily during busy shifts can be difficult for overstretched nurses. This can mean heading to the vending machine or the sweet treats given by patients to get a quick energy fix. [ABSTRACT FROM AUTHOR]

This article discusses the major appliance retail industry and provides insights into the decline in sales in recent years. Despite the decline, the top retailers still generated $35.6 billion in sales, which is 26% higher than 2019. The article also mentions that average retail prices for major appliances have been decreasing, with a projected further decrease in 2024. The forecast for the major appliance industry is positive in 2025 and 2026. Additionally, the article briefly mentions the launch of Dacor's luxury appliances, including a French Door Refrigerator with smart technology and a Transitional Range with various features for convenient meal prepping. [Extracted from the article]

"The Ultimate Meal Planning for One Cookbook" by Kelly Jaggers is a helpful workbook that encourages readers to plan their meals in advance to save time, money, and reduce food waste. The book includes eight sample weekly meal plans with shopping lists and recipes that yield one or two servings. The recipes cover a variety of categories, including breakfast, snacks, salads, soups, vegetarian mains, seafood, meat dishes, and desserts. Jaggers provides nutritional information and tips on storing, freezing, and reheating items. This cookbook is a valuable resource for individuals looking to plan and prepare meals for one." [Extracted from the article]

The article discusses the role of speech language pathologists (SLPs) in helping people with dysphagia who want to eat out. Topics include the virtual forum "Dining Out With Dysphagia" for dysphagia professionals and people with dysphagia, the challenge in public dining for people with dysphagia, and ideas that should be considered by speech language pathologists (SLPs) in supporting people with dysphagia.

Stimulating the appetites of acute inpatients with food that is appealing, nutritious and affordable is a famously difficult task in the NHS. [ABSTRACT FROM AUTHOR]

The article focuses on management tools for reasonable food portion control in diets of children. It highlights that portion size need to be appealing to both children and parents and should fit in with the lifestyle and budget of parents. It refers to Alberta Health and Wellness' extensive guide of food portion sizes for children aged 1 through 18 years and the U.S. Dept. of Agriculture's nutritional guidelines.

Meal-ordering systems are an important aspect of hospital food services, informing patients of the available menu choices and supporting the collection of meal orders. Although several meal-ordering systems are used in hospitals, there has been limited research into patients' experience of these systems. Aim To explore patients' experience of written, spoken and visual menus in the acute hospital setting. Method Ten patients from a tertiary teaching hospital were asked to evaluate three meal-ordering systems, which were randomly allocated to them. Semi-structured interviews were conducted to gain an understanding of the patients' experience of meal-ordering systems. Findings The type and quality of food provided, the importance of information, the characteristics of the menu monitor, and the meal-ordering process were identified as important factors in enhancing patient satisfaction with hospital food services, regardless of the meal-ordering system used. Conclusion Patients place a high value on the quality of hospital food, and hospital food service departments should engage with patients when reviewing and designing menus. Healthcare organisations should also consider implementing spoken or visual menus to complement existing strategies to enhance patient satisfaction with hospital food services. [ABSTRACT FROM AUTHOR]

The article details the implementation of an International Dysphagia Diet Standardiation Initiative (IDDSI)-compliant diet for patients with dysphagia at Beth Israel Deaconess Medical Center in Boston, Massachusetts. Topics mentioned include the mapping of the hospital's pre-existing solid level onto the IDDSI labels, the testing methods used including the spoon tilt test and syringe flow test, and the training of all people involved in patients' diets including cooks and tray line employees.

The article discusses the national legal framework for food donation and initiatives to reduce food waste in France and Netherlands. Topics discussed include the factors that contribute to food waste such as meal planning, date labels and overproduction, the short clips from the television channel 24kitchen which feature chefs cooking leftovers, and swill reintroduction.

The article examines the trends that will influence and characterize the nutraceuticals marketplace over the next 12 months. These include the continued explosion in the active nutrition sector, expanding millennial consumer base for supplements, and snacking as the new meal plan. Other trends include functionality from foods against supplements, the changes of consumers in the way they shop for supplements, and building consumer awareness and demand as a job for everyone.

The article focuses on menu planning for mission to Mars. Topics discussed include National Aeronautics and Space Administration's(NASA) plant experiment for red romaine lettuce, study of researchers of the International Potato Center (CIP) in Peru on the experiment of potato growing, and study of dried plums.

South Warwickshire NHS Foundation Trust has joined forces with the Food for Life Partnership, a coalition of five charities campaigning for healthy and sustainable food and farming. [ABSTRACT FROM AUTHOR]

The article focuses on the efforts of six hospitals in St. Luke's University Health Network in Pennsylvania to use organic produce in their employee cafeterias. Topics mentioned include partnership between St. Luke's Anderson Campus and nonprofit organization Rodale Institute to establish an organic farm on campus in 2014, an overview of the cafeteria menu which uses the vegetables grown on the farm, and plans of other health systems to establish their own organic farms.

Nurses in Plymouth have helped create a new menu to ensure hospital patients eat more nutritious meals and have greater choice of foods that match their dietary requirements. [ABSTRACT FROM AUTHOR]