The US Food Safety and Inspection Service, the Food and Drug Administration, and Centers for Disease Control and Prevention are holding a series of public workshops to address the nation's food safety concerns and future direction. Leaders are stressing a focus on pinpointing where risks exist, and directing resources towards those areas.

In addition, the value of information is key. Officials have been explaining that measuring effectiveness can help direct progress. FDA deputy commissioner for foods Michael Taylor has explained, "Measuring progress in reducing the risk of foodborne illness is an important part of our food safety strategy. It's how we know what's working and helps us learn from experience."

According to USDA deputy undersecretary for food safety Jerold R. Mande, "What doesn't get measured doesn't get done."

Dehydration is one of the most common reasons for hospitalization among the elderly in long-term care. It's been called a "silent epidemic," because nearly one of every five elderly patients (age 85+) hospitalized for dehydration will not survive.

There are many reasons older Americans are prone to becoming dehydrated. One is that sense of thirst declines as we age. Another is a drop in lean body mass, where some of the body's water is stored. Add to this the common characteristics of aging, such as reduced kidney function, dysphagia, cognitive impairment, and concerns with incontinence—and the clinical dilemma deepens.

Without adequate water, a full range of body functions suffer, even cognitive functioning. In reality, maintaining hydration is a quality of life issue, according to the National Citizens Coalition for Nursing Home Reform.

Water is Life...literally! Our bodies are made up of approximately 50-60 percent water.

One way to ensure that clients are consuming adequate amounts of water is to offer fluids throughout the day. The solution? A hydration cart. A foodservice cart can easily be transformed into a beverage cart that can hold a container of water. Try using a tablecloth to upgrade the appearance of a cart. Then add a clear beverage urn or container with an easy-access spout for individuals to help themselves. Slices of lemon or lime can be added to boost the flavor and encourage consumption.

Looking for a hydration cart policy & procedure? Download a free one from the National Resource Center of Nutrition, Physical Activity, and Aging.

Cool off with a refreshing salad!

Why not pair crisp romaine lettuce with arugula and an array of fresh summer produce to make a California Nicoise Salad?

Add in all-natural hard-boiled SafestChoice™ pasteurized shell eggs for a great source of high-quality protein...and pack in the fresh flavors!

See the free recipe in the Cuisine Excellence recipe collection at SafeEggs.com.

Which fruits and vegetables provide the highest water content?

Think watermelon and strawberries (92%), apples and blueberries (84%), lettuce (96%), zucchini squash (95%), and even carrots (84%) and potatoes (79%). Often overlooked, fresh fruits, vegetables, juices, and soups can be flavorful, nutritious sources of water.

The Web is pouring with resources on water and hydration! Have you seen these?

Nutrition Care Alerts with signs, symptoms, and action steps >

Mayo Clinic – a great overview of dehydration >

Mayo Clinic – see why water is so important >

Nestle – staying hydrated >