High Fructose Corn Syrup Display

cookingwellness fair ideas
Written By Judy Doherty, MPS, PCII
Assemble a variety of foods containing high fructose corn syrup and have the audience guess what these have in common.
TitleHigh Fructose Corn SyrupIntroAssemble a variety of foods containing high fructose corn syrup and have the audience guess what these have in commonBody• Assemble a variety of foods containing high fructose corn syrup and have the audience guess what these have in common? The answer: high fructose corn syrup. Most foods with added sugar are calorie dense.• A good quiz is to show 2% milk and 1% chocolate milk. Even though the chocolate milk has less fat, it has 50 more calories per cup (120 versus 170) because of the added sugar (high fructose corn syrup).• Print the ingredient list from most fast food places (click on Food at the top and then Nutrition and then on the PDF file that lists the nutrition information for all ingredients) and have participants find and highlight the foods that contain it. It is the first ingredient on barbecue sauce and soft drinks. It is the second ingredient on chocolate milk. And it is listed in many of the salad dressings and frozen desserts. May we suggest checking out: Wendys.com, bk.com, mcdonalds.com, dunkindonuts.com and others?
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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