November 2012

cooking

Oct 9

Click here to download the November 2012 issue of CFFH

NEW - Articles for November:Help Patients Maintain Motivation - By Jill Weisenberger, MS, RD, CDEStudy Suggests More Omega-3 Fatty Acids Do Not Reduce CVD - By James J. Kenney, PhD, RD, FACNPerfectly Imperfect - By Joanne Lichten, PhD, RDLow Levels of Vitamin D Linked to Heart Disease -- By James J, Kenney, PhD, RD, FACNHandout: Seasonal Produce Tips Handout: Great Uses for Fall Tomatoes - By Judy Doherty, PC IIHandout: Recipe for Country-Style Pea Soup with Chicken - Judy Doherty, PC IIHandout: Top Ingredients for a Healthful Kitchen - By Judy Doherty, PC IIHandout: Pumpkin Flan Recipe - By Judy Doherty, PC II7 Free Cooking Handouts (An email series of the most important cooking lessons for health) -By Judy Doherty, PC IIAnatomy of a Great Handout - By Judy Doherty, PC IIFood News: Nutrition News - By Lauren Swann, MS, RD, LDN4 Food Lessons from FNCE - By Victoria Shanta Retelny, RD, LDNLearning Made Easy at FNCE - By Victoria Shanta Retelny, RD, LDNLinks for November:

FNCE 2012 Recap
Gluten-Free at FNCE
Holiday Recipes
Holiday Handouts
Holiday Articles and Text Handouts (can copy and paste into your own materials and convert to other languages)
Clipart: November

Fall and Holiday Presentation Ideas

Calendar Ideas for November:

Alzheimers - all articles on Alzheimer's Disease
Diabetes - all diabetes articles
Apple - article on snacking
Family Caregivers Month - fast recipes
Lung Cancer - article
Pancreatic Cancer Awareness Month - article
Peanut Butter - make a healthy breakfast with peanut butter
Pepper Month - salsa demo
Pomegranate Month - article for "Pomegranates Cut Alzheimers Disease Risk"
Thanksgiving - video for fat free gravy

Fat Free Gravy from JudyDoherty on Vimeo.

Brought to you by (optional):

Lauren Swanninflammation

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

November 2012

What Makes a Chef?

4 food lessons from FNCE