January 2013

cooking
Written By Judy Doherty, MPS, PCII

Newsletter_2013-01-01_Page_1January 2013 is ready now - click here or on the image above to download to your computerNEW - Articles for January:Single Fast-Food Meal Damages Arteries by James J. Kenney, PhD, FACN6 Strategies for Dining Out Healthfully by Jo Lichten, PhD, RDPre-Diabetes is Not a Pre-Problem by Jill Weisenberger, MS, RD, CDEMulitivitamin Use Does Not Reduce Cardiovascular Disease by James J. Kenney, PhD, FACNHave It Your Way by Jo Lichten, PhD, RDWhich Milk Should You Pick? by James J. Kenney, PhD, FACN6 Must-Have Strategies for Eating Out by Jo Lichten, PhD, RDTop 2012 Nutrition Stories - Year in Review by Judy Doherty, PC II2013 Predictions and Consumer Eating Trends, by Judy Doherty, PC IIRecipe: Barbecue Chicken Salad by Judy Doherty, PC IIHandout: Caffeine: What You Need to Know by Stephanie Ronco (PDF)Handout: Get the Lowdown on Fiber by James J. Kenney, PhD, FACN and Tanya Zuckerbrot, MS, RD (PDF)Links for January:

New Year, Winter Promotions:

Calendar Ideas for January:

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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