February 2013

cooking
Written By Judy Doherty, MPS, PCII

February2013_Page_1Click the image above to download the February 2013 issue of Communicating Food for Health Newsletter.

February 2013

Does High Fructose Corn Syrup Promote Type 2 Diabetes? - by James J. Kenney, PhD, FACNWould You Like an Apple Pie with That? - by Jo Lichten, PhD, RDType 2 Diabetes in the Elderly - by Jill Weisenberger, MS, RD, CDEPotassium Citrate Increased Bone Density - by James J. Kenney, PhD, FACNTop Ten Apps for Health: Part One - by Catherine Frederico, MS, RD, LDNRecipe: Arugula Citrus Salad - by Judy Doherty, PC IIHandout: DASH out of the Cave - by Stephanie Ronco (PDF)Handout: Fabulous Fiber - by Victoria Shanta Retelny, RD, LDNFebruary Links:

Heart Month Promotions:

Calendar Ideas for February:

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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