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cooking
Written By Judy Doherty, MPS, PCII

Good nutrition is only 20% knowledge but it is 80% action.You do not need expensive supplements, diet drinks or fad diets. Follow the lessons of MyPlate:Find a way to eat more fruits and vegetables on a regular basis. Half of your cart or shopping list should be fruits and veggies. This is probably one of the most important steps. MyPlate is half fruits and veggies!Instead of eating a variety of chips, crackers, white bread and other processed foods, start incorporating whole grains into your diet. The first baby step is to convert while flour choices to 100% whole grain choices. The next step is to eat more cooked whole grains like oats, whole grain pasta, barley and brown rice.Protein choices should include as little fatty meat and processed meat as possible. Think beans, fish, lean poultry and nuts/seeds instead of burgers and barbeque.Dairy choices should also be low in fat, sugar and sodium. Think yogurt and skim milk and read the label.For more information:

  • choosemyplate.gov
  • nutrition.gov
  • eatright.org

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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