Food Service & Nutrition - Volume 1 No.2 - 18


RD, Foodservice and Nutrition Specialist.
"They are healthy great tasting snacks
that are nourishing with the meal or
between meals." HFS bakeshop items are
100 per cent nut-free, trans fats-free and
diabetic items are now made without artificial sweeteners.
HFS provides a wide range of texture
modified foods allowing you to prepare a
complete texture modified menu for your
residents. HFS provides meats, casseroles, starches and vegetables in pureed
and minced textures. These are easily
complemented with thickened soups and
thickened beverages. And to finish the
meal, they have the absolutely delicious
pureed cakes and fruits available  that
are so versatile they can be either plated
and served with a delicious  sauce or
served right in their individual container
for easier snacking later on.
The main items are available in both
the economical multi serve format and
convenient and popular single serve,
shaped "Formee" format. The individual
portions are designed to provide wonderful plate appeal and make it easy to
distinguish puree from minced for better
resident safety. What distinguishes the
HFS items are their very simple natural

HFS' Foodcare Innovation Forums engage the community.

formulas and clean taste. It's very simple. As residents tell the company, "the
chicken tastes like chicken." Not only
do residents love the product, so do
the caregivers.
Denise Émond-Visser, Patient Food
Service & Clinical Nutrition Manager at
Montfort Hospital, says, "Once we had
the medical professionals taste the HFS
Formee, the response was overwhelmingly
positive. After that, patients and caregivers had a much more positive reaction to
texture-modified foods."

Texture Modified "Formee" format provides wonderful plate appeal.

18

CA N A D I A N S O C I E T Y O F N U T R I T I O N M A N AG E M E N T

Beyond the great-tasting food, HFS
also supports foodservice professionals with technical support, training,
education, comparative benchmarking studies, menu development and
networking opportunities all designed
to help operators raise their game.
Bassam Mahmoud, Foodservice Manager
at Qikiqtani General Hospital, Iqaluit,
Nunavut, says, "HFS maintains professional staff  and sales people who are
always willing to help and guide me
through any situation"
As part of this outreach effort HFS' new
Foodcare education sessions provide an
opportunity to learn about latest trends,
network with and engage proactively in
ideations sessions with HFS technical
staff to help guide the next generation
of new products in the marketplace.
Says Sherry Thaxter-Smith, Director of
Foodservices at Fairview Lodge, in the
Regional Municipality of Durham, "HFS
is well known for its commitment to professional development. Their education
sessions feature top notch researchers
and educators and we always learn a great
deal at their sessions."
This outreach and positive engagement with the healthcare community is
just part of what makes up the special
character of HFS and makes joining CSNM
such a natural fit. "We're committed to
being a positive force in helping bring
better nutrition to healthcare," says
Brad McKay CEO. "We are honoured to be
corporate member of CSNM and support
wholeheartedly the professionalism, education and advocacy that CSNM brings to
the healthcare nutrition sector."



Table of Contents for the Digital Edition of Food Service & Nutrition - Volume 1 No.2

President’s Message
Malnutrition: Becoming Food Aware
Food Service Systems Management
Clinical Nutrition Competency
CSNM Corporate Member Profile
Ask an Expert
Advertiser Index
Management Notebook
Industry & CSNM News
Continuing Education Quizzes
Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - cover1
Food Service & Nutrition - Volume 1 No.2 - cover2
Food Service & Nutrition - Volume 1 No.2 - 3
Food Service & Nutrition - Volume 1 No.2 - President’s Message
Food Service & Nutrition - Volume 1 No.2 - Malnutrition: Becoming Food Aware
Food Service & Nutrition - Volume 1 No.2 - 6
Food Service & Nutrition - Volume 1 No.2 - 7
Food Service & Nutrition - Volume 1 No.2 - 8
Food Service & Nutrition - Volume 1 No.2 - 9
Food Service & Nutrition - Volume 1 No.2 - Food Service Systems Management
Food Service & Nutrition - Volume 1 No.2 - 11
Food Service & Nutrition - Volume 1 No.2 - 12
Food Service & Nutrition - Volume 1 No.2 - 13
Food Service & Nutrition - Volume 1 No.2 - Clinical Nutrition Competency
Food Service & Nutrition - Volume 1 No.2 - 15
Food Service & Nutrition - Volume 1 No.2 - 16
Food Service & Nutrition - Volume 1 No.2 - CSNM Corporate Member Profile
Food Service & Nutrition - Volume 1 No.2 - 18
Food Service & Nutrition - Volume 1 No.2 - Ask an Expert
Food Service & Nutrition - Volume 1 No.2 - Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - Management Notebook
Food Service & Nutrition - Volume 1 No.2 - 22
Food Service & Nutrition - Volume 1 No.2 - Industry & CSNM News
Food Service & Nutrition - Volume 1 No.2 - 24
Food Service & Nutrition - Volume 1 No.2 - 25
Food Service & Nutrition - Volume 1 No.2 - Continuing Education Quizzes
Food Service & Nutrition - Volume 1 No.2 - Advertiser Index
Food Service & Nutrition - Volume 1 No.2 - cover4
Food Service & Nutrition - Volume 1 No.2 - outserts1
Food Service & Nutrition - Volume 1 No.2 - outserts2
Food Service & Nutrition - Volume 1 No.2 - outserts3
Food Service & Nutrition - Volume 1 No.2 - outserts4
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