Better Breakfasts

cooking
Written By Judy Doherty, MPS, PCII
Make a list of breakfast foods to create a display of breakfast foods.
What did you eat for breakfast this morning? Ask this question for an icebreaker before sharing the handout. Or take a month long poll and share the best and worst ideas for breakfast among employees.Guess the calories - buy and display 3 or more of the high-calorie choices and have participants guess how many calories are in each. Our choices for what to use would be the jelly donut, the bran muffin and the McDonald’s pancakes. Most people would think the pancakes or the bran muffin are a great choice but no so with the jelly donut. Wrong!Calories are what counts at the end of the day and we all know that fat and fiber are important, too. But this doesn’t mean they should choose the jelly donut and that is why we have a Best Bets list for breakfast foods!Breakfast bar - use the breakfast best bets to create a healthy breakfast bar. Have participants choose a whole grain, a fruit and a milk item for their breakfast. You can also list or show which items in the cafeteria can help participants make better breakfast choices.
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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