If you are wondering how to boost the nutritional intake of senior-aged clients, the Consumer's Union points to a key fact: About one-third of people aged 60 or older have lost some sense of smell and taste. This can lead to two problems:

• Eating less, as food is less enjoyable, and
• Increased risk for hypertension, as people add more salt to food to compensate for a lack of flavor.

Nervous system diseases such as Alzheimer's and Parkinson's also affect sense of smell. It's all about nerve functioning. Where nerves have been damaged, sense of smell declines. It's important to realize that individuals who've lost olfactory sense usually aren't aware of the problem. However, good practice in feeding seniors is to assume some loss, and compensate to boost nutrition. How?

Consider adding herb blends, fruit extracts, and complementary flavors to menu items. To read more, visit The Washington Post article >

For all day parts and service venues, nothing outperforms a pasteurized shell egg, according to Chef John Biswanger, Director - Food & Nutrition Services at Lakeland Regional Medical Center (Lakeland, FL). A Certified Executive Chef (CEC) and Certified Master Foodservice Executive (CMFE), Chef John is not only a culinary perfectionist; he takes the safety factor seriously. While he calls the choice of pasteurized shell eggs "the only right thing to do," there's more: "Fresh eggs are the cheapest entree you can prepare—with the best margins," he says.

At Lakeland, Chef John has applied this all-around comfort food to room service, a 24/ 7 operation, where egg entrees represent 7% of all orders.

In retail operations, Chef John attributes the choice of a value-added ingredient to higher profit margins. A standard markup applied to a higher priced, premium value ingredient equals several times that figure in added profit. Find out how pasteurized shell eggs pay for themselves, and discover Chef John's cutting-edge ideas for healthcare foodservice in a new case study, "The Only Right Thing to Do," on the SafeEggs website >

Looking for comfort food recipes that feature appealing spices? Paprika, cumin, and parsley add flavor to a blend of favorite ingredients—hash browns, fresh pasteurized shell eggs, and tomato. High in protein, vitamin C, and fiber, this easy-prep recipe is a sure winner!

Try the Baked Eggs in Potato Nest recipe from Safest Choice™ >

A new interactive tool addresses the cost of foodborne illness, state by state. While everyone acknowledges the unacceptable suffering that can ensue from illness, there are hard dollar costs as well.

California, Texas, New York, and Florida are among the states where foodborne illness exacts the greatest toll, as measured in: medical costs, quality of life costs, and lost life expectancy. FDA economist Robert L. Scharff estimates the total impact of foodborne illness on the US economy as $152 billion per year. Pathogens that generate the highest total cost are:

• Campylobacter species ($18.8 million per year)
• Salmonella nontyphoidal species ($14.6 million per year)
• Listeria ($8.8 million per year)

The cost analysis project is presented by MakeOurFoodSafe.org, a collation of organizations committed to food safety. To learn more, read the report on economic impact, and visit the interactive health-related costs Web page >

March is National Nutrition Month! Learn more at the website of the American Dietetic Association >
Looking for nutrition resources to support your educational efforts? Try these finds:

• ADA nutrition education handouts in both English and Spanish >
• Using the Nutrition Facts Label: A How-to Guide for Older Adults >