What's Happening

13th Annual Goals for Giving

Mark your calendars hockey fans!! The 13th Annual Goals for Giving is just around the corner. Join us Sunday, March 12th, for Human Services Foundation’s 13th Annual Goals for Giving Hockey Benefit.

 

Flyers Hall of Famer and NHS Foundation board member, Brian Propp, will once again coach the NHS Blues, now known as the NHS Blue Thunder. His team will face off against the NHS White Lightning, coached by fellow board member and event founder, Chris Dunton, of Lintons Food Service Management. Both teams will be supported by Philadelphia Hockey Celebrities who will lace up their skates to support the mission of NHS and the NHS Human Services Foundation. Those include these hockey legends; Kjell Samuelsson, Todd Fedoruk, John LeClair, Jim Dowd, and Andre Faust. The Official Meet and Greet Reception is a great opportunity to visit with these hockey pros over a beer (or soda), get an autograph, and take a commemorative photo.

 

Your participation and support of this event makes a difference in the lives of individuals with disabilities. NHS has developed a unique continuum of care providing services in the areas of mental health, addictive diseases, education, juvenile justice, foster care and permanency, autism, and intellectual and developmental disabilities. – For more ways to help, and to purchase tickets visit: http://www.goalsforgiving.org


Service Line Re-Design

The Lintons Residential Communities and Meal Service Center division provides meals both on site and delivered to facilities including community correction, juvenile detention, schools, and early learning centers. Recently we conducted marketing surveys on service and dining areas to determine where we could make enhancements in these areas and help our clients freshen up the presence of their dining and service areas. Lintons marketing department developed and implemented a “Service Line Re-Design”.

 

A new client for our Delco Meal Service Center, NHS Veterans program is located in the Philadelphia area. The NHS Veterans program recently completed renovation to an existing building. The program serves as an emergency entry point into the VA’s homeless care system. Our team evaluated and provided banners in the dining area, adding a touch of color. It’s not just a meal for the veterans but offers a place to come and brighten their day.

 

BayPointe Behavioral Health Hospital located in Mobile, Alabama houses children from ages 5 to 18 years. The dining environment provides several opportunities to inspire healthy eating behaviors for students with colorful and engaging messages.  Our team recently provided banners, decorative signage, and educational signage to their dining room which added appeal. Not the before and after photos.

 

The children were very much interested as to what was going on in their dining room as display material was being unpacked during breakfast. Through some quick work and assistance with the facility maintenance team there design was completed by lunchtime. When the children returned to the dining room at lunchtime they were so impressed with how lively the room had become. One little girl even had the cutest expression and said that it made her feel so happy!

 

Our client, Mid Atlantic Youth Services located at PA Child Care in Pittston, PA have been looking for ways to spruce up their dining hall and the Lintons marketing team had just the right strategy. The salad bar received a vibrant makeover and die-cut window clings added to the serving area included cheerful bursts of fruit. The changes drastically enhanced their dining hall and the client was thankful of our efforts.

 

These are just a few examples of how Lintons has partnered with our clients to enhance our clients dining areas to create a pleasant atmosphere for those we serve.


Resisting Temptations on the Road to Healthy Eating

Eating healthy can be challenging at times, especially with commercials on television and social media, tempting taste buds with high-calorie foods and drinks.    Many Americans, both young and old, exceed their calorie limits by eating and drinking extra amounts, or they are not physically active enough.  Taking in too many calories can lead to weight gain and over time this can affect our health.

 

There are 6 nutrients the body requires: water, protein, carbohydrate, fat, vitamins and minerals.  Most foods and drinks provide some or all of these, but in various amounts, which is why focusing on variety in our foods and sources is important.

 

Here are some ways to add variety from the five food groups, Fruits, Vegetables, Grains, Protein, and Dairy, to ensure a well-balanced, healthy diet.

 

Fruits

All forms of fruits count as a servings, but try focusing on eating whole fruits when you can.  Fresh fruits are great when they are in season, but during other times of the year, frozen, canned, dried, and even 100% fruit juices are all good options to meet the suggested 1 to 2 cup servings per day.  Some foods, like fruit and yogurt have naturally occurring sugars, while others have sugars added to them.  Even foods that we think are healthy, like yogurt and cereals, for example, may have added sugars.

 

 

 

 

  • Sweeten plain low-fat yogurt with different types of fruits
    • This combination makes for a tasty treat, and if you portion it out in advance, then it becomes a convenient breakfast on-the-go or a healthy snack.
  • You can also make smoothies with fruit and fat-free milk or yogurt on other days.
  • Add fruit to salads, cereals or desserts

Vegetables

It’s also important to keep in mind that all forms of vegetables are encouraged.  Most people think only fresh vegetables matter, but the truth is canned, frozen, and 100% vegetable juice also count as servings, cooked or raw.  How the vegetables are prepared is equally important.  They all start out healthy.  However, adding ingredients like sauces or seasonings can add extra calories, salt, and saturated fat.  Frozen and canned varieties might also have added sugars or salt.  Look for words on the label that indicate “No Salt Added”, “Low Sodium”, or “Reduced in Sodium”.

 

  • Plan meals to include different colored vegetables throughout the week to obtain vitamins and nutrients required for a healthy body
    • Remember to choose vegetables from each of those subgroups (i.e., dark greens for Vitamin K, C, & folic acid; red and orange for Vitamin A, C, & potassium; beans and peas for iron, Vitamin K, C, copper, manganese, zinc, & phosphorus)
  • Experiment with different vegetables when preparing healthy soups and salads.
    • Make a point to buy different vegetables, depending on what is in season. Chances are they will be more affordable, too.

Whole Grains

Most of us meet the recommended daily amount of grains.  However, the recommendation to make half our grains whole grains is a goal many of us are not meeting.

 

There are 2 types of grains: whole grains and refined ones.  Whole grains are foods like whole wheat bread, brown rice, and oatmeal.  Some types that may be new to you include whole wheat pasta, millet and quinoa.

 

There are many health benefits associated with eating whole grains.  For example, they happen to be higher in dietary fiber, which helps keep us regular and may reduce the risk of heart disease.  Whole grains also provide other important nutrients, like the B-vitamins and some minerals.  Refined grains are enriched with certain vitamins and minerals, but they lack dietary fiber.  That’s why it’s so important that we include whole grains on a daily basis.

  • Experiment with unfamiliar grains, like wild rice or quinoa.
  • Switch to a whole grain bread or wraps for sandwiches, just be sure to look for a whole grain flour of some type listed as the first ingredient (as opposed to an enriched one).
  • Another option is to look for ready-to-eat cereals, and even snacks, that are made with whole grain flours.
  • You can also add whole grain flour to muffins, quick breads, and batters to make pancakes or waffles. (Up to half of the amount of flour that is called for in a recipe can be substituted with a whole grain flour.  The amount of leavening may need to be adjusted, though.)

Proteins

Just like the other food groups, we should vary our protein sources.  Lean sources of protein are recommended, which include fish and seafood, beans and peas, eggs, soy products, nuts, nut butters, seeds, and lean meats, like top sirloin, pork tenderloin and skinless poultry, which includes turkey and chicken.  Other foods and drinks, like grains and dairy products, also provide protein in our diet, but they are included in their own food groups.

 

Many Americans get enough protein on a regular basis.  Although, some people like older adults may not.  Vegetarian and vegan diets can provide adequate amounts of protein if they are well planned and include a variety of foods.

 

There are some reasons when higher amounts of protein are needed, such as during pregnancy and while breastfeeding.  Athletes may also have higher protein needs, but this will depend on their type of exercise and eating habits.

 

 

Protein from food sources is best, and eating a variety of lean protein foods will help provide the nutrients our bodies need to build and maintain healthy muscles and bones.

 

One way to vary your protein routine is to:

  • Substitute plant-based proteins in recipes, such as a mixture of beans in chili.
  • You can make the recipes without any meat or substitute some of the beans in place of some of the meat, if you’d like.
  • Another option is to try meatless dishes when you eat out.
  • Many different cuisines offer foods made with beans and lentils.
  • Experiment with seafood by grilling or baking fish in place of some other protein food for dinner two times per week.

 

Dairy

Dairy is the final food group, includes milk, yogurt, and cheese, all good sources of the mineral calcium, needed for strong bones and teeth.

 

The dairy group also includes “non-dairy calcium alternatives”, such as soymilk, almond milk, and rice milk, for people who are lactose intolerant or choose to follow vegetarian or vegan diets.  If you choose to drink these products instead of milk, make sure they are fortified with calcium.  It’s also important to look for added sugars, since milk, yogurt, and non-dairy calcium alternatives are available in a variety of flavors.

 

Ways to add dairy and calcium into your intake:

  • Use cheese as a garnish by sprinkling a small amount on top of dishes, like soups, stews, and casseroles.
  • Look for lower fat and reduced fat options when possible, such as part-skim mozzarella.
  • For recipes that call for higher fat cheeses, try using a smaller amount. For example, extra sharp Cheddar has a stronger flavor, so you don’t need to use as much.
  • Try making or buying dips that use low-fat yogurt or ricotta or cottage cheeses. It’s a great way to eat more veggies and makes for a tasty, healthy snack.

WOW! Let’s Get Started!

 

Lintons Food Service Management’s WOW training program, which represents “Within One Week”, was developed to ensure our Associates get started with the right training. WOW focuses on the integral training needed in the food service industry, and at Lintons WOW is conducted during the on-boarding process. Training topics include: Personal Hygiene and Infection Control, Food Storage, Portion Control, Customer Service and Safety.

 

WOW training is conducted by both the Associate’s Manager and Co-Workers. Personal Hygiene and Infection Control reviews keeping equipment, surfaces and tools clean along with personal hygiene. This topic is crucial, as it is to protect both our clients and Associates from any food borne illness and cross contamination.

 

Food Storage is discussed and reviewed to maintain that all food products are stored properly and at the correct temperature. Maintaining the correct portions is an important factor in diets and budgetary controls. Our Associates review portion scales, utensils and serving sizes during this training topic. During training on Customer Service, we focus on our purpose and our commitment to our clients and those we serve. Our longstanding commitment to superior service is expressed through this training. Going the “extra mile” and providing personalized service is our motto.

 

Safety is one of the most important aspects of everyone’s job at Lintons and is a key focus during our training. Safety encompasses a wide variety of topics from Fire Safety, Accident Prevention, Personal Safety to Chemical Usage and Safety Precautions. Safety is an ongoing emphasis at Lintons and keeping our Associates safe is our first priority.

 

At Lintons we believe that training is the key to success. Training improves morale among Associates, increases motivation and provides the best service to our clients!


National Nutritional Month at Lintons

 Put Your Best “Fork” Forward!

 

What is National Nutrition Month ? In 1973, the Academy of Nutrition and Dietetics developed an information campaign, focusing on the importance of making sound nutrition choices. What started as a week quickly grew to a month long focus of National Nutrition Month. Each year, a theme or slogan highlights the month helping consumers understand ways nutrition improves their health.

 

The 2017 theme, “Put Your Best Fork Forward ”, focuses on making small changes, one forkful at a time, when added up can create a lifelong change for health. It empowering individuals to make healthier food choices in order to achieve a healthier eating style not just for the month, but for the year and throughout one’s lifetime. It is also a reminder that each of us holds the tools to make healthier food choices.

 

As the nutrition experts, it is Lintons responsibility to inspire individuals, providing them with the tools to make informed food choices, improve their eating style, and put their best fork forward now and into the future. In doing so, we share the informational power of nutrition with others, while dispelling nutrition misinformation through educating with accurate and easy to understand facts. Eating well can improve one’s health and wellness, so we are here to help guide people on what eating well means and how can they do it.