Healthcare

Drawing on his German heritage and the rich melting pot of Texas cuisine, Uwe Rudnick is bringing new flavors to the residents in a Fort Worth senior living high-rise.

Through Morrison Healthcare’s Teaching Kitchen program, the TV star and cookbook author shares her secrets for No Butter Chicken, mango lassi and more.

Morrison designed Bonda Fide, its flexible cuisine concept based on bone broths, especially for healthcare environments where the nutrient-rich, easily digestible, tasty broths have particular application and appeal.

A cool Starbucks-branded coffee kiosk takes South Georgia Medical Center’s lobby from ho-hum to hip—and brings in big bucks.

Philadelphia’s largest hospital group is committed to making healthy dining more accessible.

When Regional Hospital decided to update its retail dining, it not only renovated the interior café but added an outdoor component.

Nicole Roach, RD at South Nassau Communities Hospital, shares the challenges and triumphs of an educational program that’s changing the way cardiac patients look at food and nutrition.

Stony Brook dietetic interns ended their internship at school’s University Hospital kitchen with a friendly cooking competition based on the Chopped TV show.