Lunch Portion Control

weight control
Written By Judy Doherty, MPS, PCII

Here is a fun video about portion control for lunch. Most people think "sandwich." But if you don't pack it yourself, you can get in a lot of trouble. Portion distortion for lunch is practiced in almost every restaurant and deli every day. If you skipped breakfast and make the wrong decision for lunch it can result in a lot of calories, sodium and fat consumed.The next time you think you have a great sandwich - perform a dissection - what do you have? Usually a whole plate of bread that is probably 4-8 servings, a pile of fatty deli meat that is laced with sodium, some cheese and a tiny pile of lettuce that probably doesn't count all that much toward your daily vegetable intake that is recommended by the good folks at MyPlate and the Dietary Guidelines for Americans.https://vimeo.com/11137802Available here in the Nutrition Education Store 

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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