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

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.

National Breakfast Week and RDN Day

National School Breakfast Week

This week is the perfect time to bring attention to the school breakfast program, and increasing breakfast participation is a huge goal for many of our schools.  It’s a weeklong celebration focused on the importance of students eating a healthy, well balanced breakfast to fuel their mornings and achieve greatness in the classroom!


During the week of March 6th-10th, the Lintons crew celebrated breakfast in 29 schools with fun decorations, upbeat music, and a raffle for a chance to win a new Razor Scooter, a Mountain Bike, or Skullcandy Hesh 2 Bluetooth Wireless Headphones!  The students were also offered a special menu, which consisted of a whole grain turkey sausage egg & cheese wrap, warm grits, and a homemade apple pie smoothie.


Fun was had by all throughout the week, but most importantly, we were able to serve 54,763 healthy breakfast meals to our wonderful students!







Also in the month of March, the Academy of Nutrition and Dietetics celebrates Registered Dietitian Nutritionist Day on Wednesday, March 8. As the nation’s food and nutrition experts, registered dietitian nutritionists are committed to improving the health of their patients, clients and communities.


Registered Dietitian Nutritionist Day commemorates the dedication of RDNs as advocates for advancing the nutrition status of Americans and people around the world.  Registered Dietitian Nutritionist Day was created by the Academy of Nutrition and Dietetics to increase the awareness of registered dietitian nutritionists as the indispensable providers of food and nutrition services and to recognize RDNs for their commitment to helping people enjoy healthy lives.


We at Lintons Food Service Management thank all our dietitians for their dedication and efforts to assure that our clients’ needs are exceeded. Their excellence to the comprehensive care for the individuals we serve is valued. Registered Dietitians and Dietetic Technicians are in the unique position of bridging the gap between clinical care and food service. We appreciate the support that they provide to us as we strive to provide quality food service to those same patients and residents.

For more information visit www.choosemyplate.gov or www.eatright.org

Preparation For NSLP Administrative Review

The School Nutrition Program administrative review is structured to ensure schools a pleasant and stress free review experience, but that is not always the case with the various areas of testing, technical assessments and documentation required.


“We want our clients to know they have a resource that has gone through the process numerous times and understands the details and specifics of meal access, reimbursement, verification, meal counting, meal pattern and nutrition quality.”


Jaclyn Sliwinski, Lintons Director of Child Nutrition, is at hand for them to make sure each school is in compliance with all criteria.


“When preparing a school for their Administrative Review, I mirror my visits to match exactly what the Pennsylvania Department of Education field advisor will be reviewing. My first visit is usually during the schools test month. That way I can get a clear snapshot of how the account is running from a regulation standpoint and if changes need to be made, we have ample time to implement them. I also do this in order to meet with the client initially and go over any questions they may have in regards to their off-site assessment upload. If I can answer any questions and correct any issues before submission, this will avoid potential technical assistance or even corrective action from the PDE.”


Additional visits before the review, depending on the complexity of their program, review everything from the service line during breakfast and lunch, recipe compliance and accuracy of production records, and also proper documentation posted in cafeterias and classrooms. “Our clients appreciate the support and guidance to assure the review is stress free as possible.”

Boost Your Nutrients in 5 Easy Ways!


How we eat and cook fruits and vegetables could be vital in maximizing their nutrient power.


  • Season It Up!

    • Adding herbs or spices to proteins that contain fat can reduce the levels of fat absorption in the blood (triglycerides) after a meal.
    • When seasoned in marinades, they can reduce the production of harmful compounds significantly.
  • Greens, Greens and More Greens

    • Combining dark leafy vegetables increases the absorption of vitamin K, and boosts phytochemicals like beta-carotene 4 times or more!
    • Greens paired with tomato products has shown to increase the lycopene’s nutrient absorption by more than 200%.  Guacamole and salsa anyone?
  • Cast Iron Please

    • Using these can add iron to food that can be easily absorbed by your body.
    • Cooking foods that are good iron sources, like tomato sauce and apples, can increase their iron content up to 9 times if cooked in a cast iron pan.
  • Give It Time…

    • Sometimes food needs a rest before it’s cooked.
    • Allowing garlic to sit after chopping, mincing or crushing gives it time to allow the building of compounds that aid in a healthy heart and the fight against cancer-producing cells.
  • Let It Cool

    • Allowing potatoes to cool after cooking increases their resistant starch, making them act more like a fiber than starch, which has shown to decrease carbohydrate absorption while bumping up fat burning.
    • It also helps increase the hormones that give us the signals of fullness.