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Edge Connection Articles

Edge Magazine

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 September/October 2021 Issue

Nutrition Connection: Nutrition Best Practice for Preventing and Managing Pressure Injuries
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Management Connection: Social Media and School Food Service
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Nutrition Connection: The Case for Zinc
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Edge Express

August 2021

Artificial Intelligence: The Future of the Foodservice Industry?

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Food Protection Connection

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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

Preparing Allergen-Free Foods in Healthcare Facilities
September/October 2019

Automation Innovation: Cobots and Other Technologies for Your Kitchen
July/August 2019

When Milk Doesn't Do a Body Good
May/June 2019

Advanced Food Packaging: Not a Galaxy Away...Right in Your Refrigerator
April 2019

Sanitation Pitfalls in the Healthcare Kitchen
March/April 2019

Food Safety Technology: There's an App for That!
November/December 2018

Assessing Handwashing to Prevent Foodborne Illness
October 2018

Holiday Menus: Planning for Success
September/October 2018

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

Go With Your Gut: Feeding the Good Bacteria in Your Digestive Tract
September/October 2019

Preventing and Managing Malnutrition in Older Adults
August 2019

Keeping Clients Hydrated: Is Water Enough?
June 2019

Nutrition and Infection Control Play Key Roles in C. Diff Management
May/June 2019

Best Practice: Body Mass Index and Nutrition Screening
March/April 2019

Successful Food and Nutrition Outcomes Require Teamwork
January/February 2019

Medication Management and Nutrition: Complex but Critical
November/December 2018

The Exceptional Cranberry: A Nutritional Approach to Fighting Infection
October 2018

Jewish Food Practices and Celebrating Hanukkah
September/October 2018

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

Made-From-Scratch Foods Promote Better Health
September/October 2019

Transitioning from Institutional Food Service to a Culinary/Hospitality Model
July/August 2019

Bold New Flavors and Ideas
March/April 2019

New Year, New You: A Recipe for Continued Success
February 2019

Developing Your Kitchen Staff
January/February 2019

Cooking for the Holidays
September/October 2018

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Ethical Muscle Memory
September/October 2020

Setting the Standard for Professional Ethics
July/August 2019

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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

Avoiding Leadership Mistakes
July/August 2019

Trending Issues for Employees Today
May/June 2019

Engaging Your Staff in Corporate Wellness Programs
January/February 2019

Take the Shot
December 2018

Record Demand for Anti-Harassment Training
November/December 2018