Are You a Victim of BLT?

The bites, licks and tastes are all the hidden foods we put in our mouths throughout the day when we are really not that hungry. Some examples are:• Standing at the refrigerator and grabbing a piece of cheese• Going to the pantry and eating cookies and crackers• Eating chips out of the bag while watching TV or sitting at the computer• Sampling baked goods and deli treats at the grocery store• Eating leftovers instead of saving them for another mea• Sampling while cooking and baking• Finishing out the ice cream in the bottom of the container after eating a large portion• Stopping at the desk with the bowl of M&M’s and taking a handful . . . or two.All these behaviors are sabotage for losing weight, according to Jeanette Esposito, CHWC, Cape Coral, Fla.One woman in their class consumed 1,365 extra calories this way, not including regular meals, because she ate everybody’s leftovers, including pizza crusts from her family and her kids’ French fries.Another lady ate half a bag of potato chips during the day because she left the bag open in the pantry and consumed a handful every time she passedBottom LineSnacking on the wrong kinds of foods, especially when you are not hungry, is not a good idea. Here are better behaviors:• Eat a good breakfast every day – this should consist of a whole grain cereal with skim milk and fruit.• Snack on plenty of fruits and vegetables instead of chips and crackers.• Eat a diet higher in fiber and lower in fat and refined foods so you feel more full on fewer calories.• Keep track of what you eat and be aware of BLT temptations!!

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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