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Metz Culinary Management Promotes Personalizing Your Plate with Healthy Foods

April 6th, 2021Blog, Nutrition

Metz Culinary Management used National Nutrition Month (NNM) as an opportunity to focus attention on the importance of making informed food choices and eating a balanced diet with a variety of food items for each food group. This year’s NNM theme was “Personalize Your Plate.”

A National Nutrition Month Implementation Guide, specially created by the Metz Culinary dietary team, provided personalized event tips, marketing ideas, and creative materials for all accounts, including healthcare, corporate dining, higher education, and K-12 schools. Some of the promos included Live Well specials and combo meals, healthy made-made-to order items showcased at Bravo! And Bravo! Express stations, and nutritious smoothie offerings. Live Well is Metz’ program that encompasses accommodating special diets and allergies, as well as focusing on sustainability, buying local and organic foods.

In addition to the focus on healthy food choices, the Metz Culinary team provided tips and information to encourage guests to develop better eating habits and healthier lifestyle choices. Eat Right Nutrition Tips included a focus on experimenting with plant-based meals, fixing healthy snacks, making half your plate fruits and vegetables, and eating seafood twice a week.  National Nutrition Month brochures, and healthy recipe handouts, also provided great take homes in reinforcing in the importance of making lifestyle changes.

Guests in accounts across the Metz Culinary Management network enjoyed a month filled with nutritious and inventive options. As a way to introduce residents, staff, and guests to a vegan diet, the Metz Culinary team at DeGraff Medical Park, a Kaleida Health Facility in New York, held a vegan recipe contest and tasting. They brought the sampling directly to residents in the long term care facility via a tasting cart. The culinary team created a variety of vegan dishes and also sampled several meat and dairy alternatives, such as vegan PepperJack cheese. Feedback was excellent from guests surprised that plant based options could be so delicious.

In addition to National Nutrition Month, National Registered Dietitian Nutritionist Day was also in March. Metz leadership marked the occasion by sending each of their RDs a personal note and a small gift of recognition.

“This past year we saw even greater challenges as we fought an invisible foe, COVID-19.  With all of this in mind, we proudly salute our RDs and thank them for their valued work and  tireless commitment to our organization, the organizations we are partner with, and especially to those who we are honored to provide our services,”  said Kim Brenkus, MBA, RDN, LD, FAND, Vice President of Patient Experience and Clinical Services, Metz Culinary Management.

As a way to introduce residents, staff, and guests to a vegan diet, the Metz Culinary team at DeGraff Medical Park, a Kaleida Health Facility in New York, held a vegan recipe contest and tasting.
 

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