Move to Lowfat Milk or Skim Milk

cookingnutrition monthwellness fair ideas
Written By Judy Doherty, MPS, PCII
Cathy Fitzgerald, MS, RD, and the MFit nutrition staff at the University of Michigan Health System would like to share some activity ideas that they have done with small groups of up to 30 people.
“Moo-ve” to Lowfat MilkSeveral WIC Projects in Wisconsin are initiating a campaign to get their WIC participants to realize the benefit of switching from whole or 2% milk to 1% or skim milk. It is called Moo-ve to Lowfat Milk or 1% or Less, YES!" Laura Graney, Project Nutritionist at Sheboygan County WIC showed her "Moo-ve to Low-Fat" display at their regional WIC directors' meeting this spring. Laura had a colorful board with pictures of cows. She included all the colored caps from different types of milk.Various levels of fat per serving, along with nutrition facts were pictured on the board next to each type of milk. This proved to be an excellent visual comparing the fat content of each milk type. In front of the board, Laura had empty plastic milk cartons from each type of milk. She attached, by string, a tube of fat equivalent to what a serving of that type of milk would have in it. The fat tubes were ordered through Nasco but they could also be made quite easily.
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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