BLT Theory for Weight Control Patients

cooking
Written By Judy Doherty, MPS, PCII
A favorite topic that always gets a positive response for Jeannette Esposito is the BLT theory: bites, licks and tastes.
BLTHer clients become aware of all the mindless food that enters their mouths. They start with a snack-sized bag and every time they eat or are about to eat a BLT they make a note and put it in the bag. Some people use pennies or paper clips instead of the note. It’s great to see them add up. Jeannette’s clients show the progression from snack-sized to lunch-sized to gallon-sized bags. The best part of this topic is the results they have when they become aware of this habit. Jeannette usually has a super-sized trash bag on her desk with “BLT” written on it for a visual effect.
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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