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 2023 Issue
Management Connection - Staffing Strategies for Success: Navigating Labor Challenges in Foodservice
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Ethics Connection - Honoring Individuals While Creating a Cohesive Team
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Food Protection Connection - Enhancing Your Food Safety Culture: A Framework for Continual Improvement and Standardization
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Jump Directly To
Emergency Preparedness in Foodservice Operations: Taking the First Steps to Ensure Continuity of Essential Services During Disasters
July/August 2023
9 Food Code Updates You Need to Know
March/April 2023
Tales of Food Safety Blunders
March/April 2023
Antimicrobial Resistance: Food Safety Implications and Beyond
November/December 2022
Food Safety Culture: Great Food Safety is Great Business
August 2022
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 and Nutrition Can Trigger an Immediate Jeopardy in a CMS Survey
September/October 2023
Lifestyle Interventions to Combat Metabolic Syndrome
September/October 2023
Nutrition for Wound Healing: Insights for Foodservice Managers
September/October 2023
Powerful Plates: Harness Nutrition to Help People With Arthritis
July/August 2023
Beneficial Beverages
May/June 2023
Rethinking the Role of Nutrition in "Remission" of Prediabetes and Type 2 Diabetes
May/June 2023
Nutrition Care Planning Requires Planning for Success
January/February 2023
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
Thinking Outside the Standard Menu Lineup
June 2023
I Want It, But Do I Need It? Assessing the Benefits of New Technologies for Your Operation
May/June 2023
Say What You Mean: Proper Cooking Terminology
February 2023
Common Cooking Myths Debunked
May/June 2022
All About Alliums: Flavors, Health Benefits, and Cooking Techniques
February 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
5 Behavioral Biases That Can Hinder Effective Management
August 2023
Elevate Your Snack and Supplement Menu While Saving on the Bottom Line
July/August 2023
9 Time Management Tips for Foodservice Leaders
May/June 2023
Sponsored by Campbell's Foodservice
Training and Developing Your Team Using 6 Cs
January/February 2023
How to Create a Culture of Success and Support
January/February 2023
Using Emotional Intelligence in Your Practice
December 2022
Leveling Up: Give Your Operations a Boost by Leveling Up Your Team
November/December 2022
Six Surprising Ways to Improve Your Leadership Skills
November/December 2022
The Art of Discontentment: Never Leave Well Enough Alone
October 2022
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