Are you overwhelmed with the ever-changing regulatory environment of healthcare dining? Unfortunately, keeping up with these tasks is part of your job as a leader in a senior living community. Regulations help keep residents safe, secure, and healthy and allow you...
By definition, registered dietitians (RDs) are credentialed food and nutrition experts who assess individual health needs and develop personalized, evidence-based nutrition care plans. While they practice in many different settings like hospitals, sports...
Did you know that plant-forward dining is the way of the future? While only a small percentage of older adults follow a vegetarian or vegan diet, research shows that nearly one in four Americans is actively reducing their meat consumption. Plant-based eating is on the...
In December of 2024, we predicted three nutrition-focused things that senior living and health organizations would focus on: personalized dining plans, increased resident involvement, and memorable table experiences. Rather than picking out individual foods and...
From university medical centers to community health centers to behavioral health care, Registered Dietitian Nutritionists (RDNs), also known as simply registered dietitians (RDs) are a vital part of providing holistic health care to people of all ages. RDNs do more...
During this year’s National Nutrition Month, we’re going beyond encouraging you to eat healthier. We want to help you understand the importance of incorporating fresh, local, natural, and safe ingredients and best practices into your kitchen. But a lot of the time,...
If you haven’t already, it’s time to start encouraging your residents to listen to their hearts. While American Heart Month is geared toward raising awareness about better care of your heart health, this year, the Centers for Disease Control (CDC) emphasizes the...
As modern lifestyles continue to evolve, convenience is becoming more of a priority – even for residents who aren’t as on the go as they once were. Processed foods offer kitchens a desired sense of ease but may come at a cost. Fresh foods may take a bit more effort...
It’s easy to overdo it on sweets and rich foods during the holidays. Between hearty proteins like turkey or ham and the array of treats around every corner, it’s hard to resist the temptation of eating everything in sight. Over half of surveyed Americans (more than...
Good nutrition is essential to life, no matter what age you are. As we age, however, it becomes more important. Eating well should remain a priority whether you or your loved one is a part of a senior living facility or is living in an independent residence. In a 2018...
Brandee Grenda serves as the Director of Clinical Services for Culinary Services Group. She is a graduate of the University of Wisconsin-Madison with a Master of Science in Clinical Nutrition and Dominican University with a Master of Business Administration in Healthcare. She also holds several certifications in health and fitness. Brandee currently volunteers her time for the American Society for Parenteral and Enteral Nutrition’s (ASPEN) Education and Professional Development Committee and Self-Assessment Committee. She is also the nominating chair-elect for Dietitians in Medical Nutrition Therapy, a Dietetic Practice Group for the Academy of Nutrition and Dietetics. Brandee is a published co-author in the ASPEN Nutrition in Clinical Practice (NCP) and the Journal of Enteral and Parenteral Nutrition (JPEN). She has also been interviewed and published in the Journal of Perinatology-Neonatology for her work in a neonatal intensive care unit.
As a leader, Brandee is focused on advocating for continued knowledge and growth within the clinical services team. She believes that this growth is essential for providing the best care possible within the communities and people we serve and the exceptional work stems from a cohesive and knowledgeable team.
Keisha Stevens serves as the Executive Vice President for Culinary Services Group. Keisha has over 20 years of Human Resources experience. She graduated from University of Maryland Global Campus with a Bachelor of Science in Human Resources Management and is currently pursuing a Master of Professional Studies in Applied Industrial and Organizational Psychology at George Mason University. She currently serves as Chairman of the Board at Divine Dance Institute and has previously served as an Advisory Board member at Harford County Department of Social Services and as a Board of Director at Greater Edgewood Education Foundation.
Throughout her career Keisha has mastered many valuable skills including talent management, workforce planning, learning and development, talent acquisition, diversity and inclusion, and compensation and benefits. She has demonstrated expertise leading culture and employee focused initiatives to create high performing, engaged and passionate teams. Keisha is a firm believer that a talented workforce is the cornerstone of business success and is committed to strengthening the company’s culture, building on trust and transparency, and exhibiting behaviors that exemplify our guiding principles.
Amanda Emerson serves as the Area Manager overseeing Culinary Services Group’s Pennsylvania, Ohio, and West Virginia accounts. She has a Bachelor of Business Administration in Hospitality Administration and Management from Fairmont State University and an Associate of Science in Culinary Arts and Chef Training from Pierpont Community and Technical College. She is a Certified Dietary Manager, Certified Food Protection Professional through the Association of Nutrition & Foodservice Professionals and is ServeSafe Manager Certified.
Amanda enjoys creating synergy among team members while also providing detailed training and mentorship. Her goal as a leader is to provide the highest level of service to our clients while fostering growth and leadership among team members.
