For those who live in northern latitudes, lack of vitamin D during winter months is a nutritional concern. It arises because ordinarily, the ultraviolet rays in sunshine prompt our bodies to produce vitamin D. Why does it matter? The role of vitamin D is coming of age! Scientists now recognize that vitamin D not only helps the body use calcium to build strong bones and prevent fractures; it also helps prevent cancer, type 2 diabetes, and autoimmune disorders.

Fast facts about vitamin D:

• Dark skin pigmentation hampers body production of vitamin D, making it harder to achieve adequate nutritional status.
• Obesity seems to push body levels of vitamin D downwards, and scientists are not entirely sure why.

Current research supports exceeding the traditional Recommended Dietary Allowance for adults (400-600 IUs per day for adults over 50), aiming instead for 800 to 1,000 IU per day. Vitamin D is a fat-soluble vitamin that accumulates in the body, so it’s still important not to exceed science-based recommendations or "megadose".

Trying to strengthen bones? Here are three more ideas:

• Ensure adequate intake of calcium, a primary mineral in bones. At least three servings per day of low-fat dairy foods such as milk, yogurt, and cheese, can help. Calcium is also abundant in dark leafy greens, broccoli, and dried beans. To learn more about calcium in food, try the calculator at CNN.com.
• Emphasize intake of alpha linolenic acid, found in walnuts, soy oil, canola oil, and flaxseed.
• Focus on regular exercise. For more info on bone health, visit the National Osteoporosis Foundation or MerckSource.

How about a new twist on an old favorite? Egg Salad Florentine packs the fresh nutrition of eggs, supercharging it with the vitamins, calcium, and fiber of spinach! With a prep time of 25 minutes, this enticing entree is a sure winner on any menu. View the recipe at SafeEggs.com/cuisine.

The culture change initiative focuses on the idea that a nursing home is truly each resident’s home. Culture change builds care around residents' needs and values, creating a homelike environment and supporting both dignity and quality of life.

A homelike environment gives freedom of choice, dignity, and control over many aspects of daily life to residents. A major piece of this is socialization, the enjoyment of social relationships, that promotes well-being. Dining is a great example, or in the words of Geoffrey Neighor, Northern Exposure, "Good food ends with good talk."

Food is more than nutrition. It's an integral part of our experiences. The dining experience carries social and psychological dimensions, along with cultural meaning. Whether it's about a holiday, classic celebrations, ethnic roots, or joyful memories, food is about comfort. The comfort and pleasure of dining are key components of culture change in nursing homes today.

In another perspective, the American Dietetic Association states, "The positive psychological and social aspects of eating are important pleasures of life that persist throughout life. They have potent contributions to well-being…." (ADA Position Paper – Nutrition Across the Spectrum of Aging, 2005)

Guidance from the Centers for Medicare & Medicaid Services (CMS) for skilled nursing facilities addresses culture change and the dining experiences in many ways. For example, it says:

"The facility must promote care for residents in a manner and in an environment that maintains or enhances each resident's dignity and respect in full recognition of his or her individuality." - CMS (F241)

"The resident has the right to choose activities, schedules, and health care consistent with his or her interests, assessments, and plans of care; Interact with members of the community both inside and outside the facility; make choices about aspects of his or her life in the facility that are significant to the resident.”"- CMS (F241)

"Promote resident independence and dignity in dining by avoiding:

• Day-to-day use of plastic cutlery and paper/plastic dishware
• Bibs instead of napkins
• Staff standing over residents while assisting them with eating
• Staff interacting/conversing only with each other rather than residents" - CMS (F241)

Read more and download free tools for implementing Culture Change at SafeEggs.com/dining

The 2009 FDA Food Code is out! The new Code assigns priorities to each guidelines: Priority Items (which prevent, eliminate, or reduce a hazard to acceptable levels), Priority Foundation Items (which support a Priority Item and requires managerial steps), and Core items (standard operating procedures). These codes correspond to HACCP concepts and help busy managers decide where to focus their resources for maximum impact.

Updated guidelines for sanitizing solutions, the addition of cut leafy greens as a potentially hazardous (PHF-TCS) food, and a requirement for training employees about food allergies also appear in the new Food Code.

Finally, the new Food Code emphasizes "active managerial control." This concept recognizes that procedures are not enough to protect clients; there is a people factor at play. An active manager trains, coaches, gives feedback, and builds systems that support Food Code recommendations.

If you work in long-term care, you'll want to know that the Centers for Medicare & Medicaid Services is applying the new guidelines in F-Tag 371 for surveys. View the updates and complete Food Code on the FDA website.

Free temperature logs help you track temperatures for food holding, endpoint cooking, and cold storage. Download the PDFs at SafeEggs.com.