August 2017

Written By Judy Doherty, MPS, PCII

August 2017 for Premium Food and Health Communication Members:

Table of Contents:

  • Read offline PDF
  • Research review for professionals
  • White label newsletter
  • Shareable articles and handouts
  • Graphic of the month
  • Special member-only discounts
  • Resources from our store

Read Offline PDF:Here's the entire PDF version of the August 2017 newsletter, ready for you to download to read offline or distribute however you see fit!

Professional’s Corner:

Article Links With Handouts to Share with Your Clients:

  1. Big Salad Idea Recipe: Red Velvet Salad by Judy Doherty, BS, AOS, PC II
  2. Big Salad Idea Recipe: Texas Shredded Chicken Salad by Judy Doherty, BS, AOS, PC II
  3. Cooking Guide for Pulses by Judy Doherty, BS, AOS, PC II
  4. 5 Reasons to Eat More Pulses by Jill Weisenberger, MS, RDN
  5. 5 Reasons to Eat More Pulses Infographic Handout by Jill Weisenberger, MS, RDN, CDE, FAND, CHWC
  6. Cooking and Buying Chart for Pulses by Judy Doherty, PC II, BS, AOS
  7. Take Control of Your Health by Lisa Andrews, MEd, RD, LD
  8. Biometrics Defined by Lisa Andrews, MEd, RD, LD
  9. Biometrics Defined by Lisa Andrews, MEd, RD, LD

Graphic of the Month:Special discount for our store: HOTSUM for 10% off and free shippingEditor's Note: The cooking guide to pulses compares the fiber, soaking and cooking times for beans, split peas, and lentils plus it provides ideas on how to use them. New this month are ideas for "big" salads. I first got the idea for the salads while eating at Mixt in San Francisco. They offer so many delicious and innovative choices. My favorite is the "Peachy"  with mixt greens, arugula, grilled peaches, goat cheese, grilled corn, shaved fennel, toasted almonds, fresh herbs, cider vinaigrette.[shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="new-products"]

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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