Edge Connection Articles
Nutrition & Foodservice Edge magazine offers articles in the areas of Food Protection, Nutrition, Culinary, Ethics, and Management. These articles have review questions that can be answered online for continuing education credit (CE). If you are interested in receiving CE hours for these articles, please visit our Marketplace. View the latest articles and our archived articles below.
Earning CE with Edge Connection Articles
Reading each article and successfully completing the corresponding questions has been approved for continuing education credit for CDM, CFPPs. CE Credit is available ONLINE ONLY. To earn the CE credit, access the online quiz in the ANFP Marketplace. Select 'CE Articles.' If you don't see your article title on the first page, search the title. Once on the article title page, purchase the article, and complete the CE quiz.
View the Latest Articles from the November/December 2022 Issue
Management Connection - 6 Surprising Ways to Improve Your Leadership Skills
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Management Connection - Leveling Up: Give Your Operations a Boost By Leveling Up Your Team
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Food Protection Connection - Antimicrobial Resistance: Food Safety Implications and Beyond
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Jump Directly To
Foodborne Illness: Revisiting the Basics
March/April 2022
Time, Temp, and Taste - Cooking Food to Safe Temperatures Without Compromising Quality
March/April 2022
Preparing for the Next Pandemic and Beyond
February 2022
Unspoiled: Humanity's Quest to Save Food for Later
October 2021
Will FASTER Move Us Into an Allergen-Free Future?
July/August 2021
The Food Supply Chain: Impacts of the COVID-19 Pandemic
March/April 2021
Food Safety Excellence: A Differentiator in Uncertain Times
November/December 2020
The 'New Normal' in Food Service
July/August 2020
Food Safety Review: Revenge of the 'Killer Lettuce' and Other Foodborne Illness Outbreaks of 2019
March/April 2020
Ring in a Sparkling New Year...Clean Up Your Kitchen in 2020
January/February 2020
'Tis the Season...Inspection Season, That Is
November/December 2019
Illness Reporting, Restriction, and Exclusion
October 2019
Sourcing and Creating Effective Nutrition Education Materials
September/October 2022
Meeting Hydration Needs Requires Daily Focus
September/October 2022
Top 7 Food Trends of 2022
September/October 2022
Promoting New FDA Guidelines to Reduce Sodium Intake
July/August 2022
Plant-Based Proteins for Nutritional & Operational Benefits
May/June 2022
Childhood Nutrition: What Foodservice Professionals Need to Know
May/June 2022
Nutrition Implications in the 2022 Diabetes Standard of Care
April 2022
Malnutrition: Challenges of the COVID-19 Pandemic and Strategies for Moving Forward
March/April 2022
Serving Up Joy and Nutrition for the Holidays
November/December 2021
Nutrition Best Practice for Preventing and Managing Pressure Injuries
September/October 2021
The Case for Zinc
September/October 2021
Introducing the New Nutrition Facts Label
July/August 2021
Nutrition & Brain Health: An In-Depth Look at Alzheimer's, Depression, and Anxiety
May/June 2021
Dietary Guidelines for Americans, 2020-2025 Provides Nationally-Established Nutrition Guidance
April 2021
Nutrition and Brain Health
March/April 2021
The Nutrition Care Team: Working Together for Client Health
January/February 2021
Nutrition and Holiday Celebrations During a Pandemic
November/December 2020
Nutrition Strategies to Support Immune Health
September/October 2020
Demystifying Protein
July/August 2020
COVID-19: How it Impacts Food, Nutrition, and Dining
May/June 2020
Embracing the Plant-Forward Movement in Your Kitchen
April 2020
The Wheat We Eat: Safety, Quality, and Nutrition of Today's Wheat
March/April 2020
Trauma-Informed Care and Nutrition
January/February 2020
Origins of Common Holiday Foods
November/December 2019
Common Cooking Myths Debunked
May/June 2022
Creating a Passion for Culinary Excellence
January/February 2022
Infusing Restaurant Trends in the Non-Commercial Kitchen
July/August 2021
The Importance of Umami in Healthy Aging
May/June 2021
Discovering Fermented Foods
May/June 2021
Making Meat Easy to Eat for the Elderly
March/April 2021
Factors that Impact the Quality of Your Food
December 2020
Effectively Serving Residents Without Communal Dining
October 2020
Seafood Basics
September/October 2020
Food and Beverage Services: A Key Marketing Tool and Revenue Center
August 2020
Sous Vide in Health Care
March/April 2020
Frying and Braising Basics
December 2019
Creative PR Strategies for Foodservice Operations
July/August 2022
Highlighting Collaboration Between CDM, CFPPs and Contract Companies
July/August 2022
Go Team! Training and Motivation for Workplace Wins
January/February 2022
Five Ways to Reduce Employee Burnout
January/February 2022
Hosting Creative Special Events at Your Facility
November/December 2021
Creating Positive Eating Environments
November/December 2021
Social Media and School Food Service
September/October 2021
Artificial Intelligence: The Future of the Foodservice Industry?
August 2021
Technology and Innovation for Food and Service in 2021
July/August 2021
Reducing Food Costs in Healthcare Foodservice Operations
April 2021
Mindfulness for Compassionate Leadership and Stress Reduction
January/February 2021
Maximizing Motivation in the Workplace
January/February 2021
Heroes at Work: How Foodservice Managers Have Adapted During COVID-19
November/December 2020
The Flexible Mindset
July/August 2020
Providing Micro Markets in Healthcare Settings
June 2020
Leading Your Department & Team Through Crisis: The Importance of Disaster Response Plans
May/June 2020
The Case for Doing Monthly Inventories
May/June 2020
Lifelong Learning: Your CDM, CFPP Credential & Beyond
February 2020
From Gen Z to Baby Boomers - Working with Multiple Generations
January/February 2020
Strategies for Managing Today's Foodservice Workforce
November/December 2019