Nutrition Month Get The Facts

Here is what other CFFH subscribers are doing to combat fad diets and promote good nutrition messages during National Nutrition Month and the year:
• Feature a special food item in the hospital cafeteria each day of the week to coincide with part of the MyPlate.• The Shoshone-Bannock Tribes Diabetes Project has sponsored a "Brake for Breakfast" where we handed out a fruit with a veggie flavored bagel, lowfat cream cheese, and a bottle of water along with a nutrition facts sheet on the breakfast and a handout on the importance of eating fruits and vegetables. Another activity that we have done is sponsored a free Farmer's Market where grant money was used to purchase fruits and vegetables and allowed community members a bag of assorted produce. The community has responded well to these activities. We have also had display booth set up at the local grocery store, made fruit & veggie kabobs and read the book "Plate full of color" at the local elementary school. Weekly newspaper articles on the importance of eating 5 a day. All have been fun.• I will have a contest in the classroom to see which student presents the worst dietary fad!• Soup's On at Lowes Foods. We are sharing scratch soup recipes and meal solutions using these soups -- to our supermarket customers. Cindy Silver, MS, RD, LDN,Corporate Nutritionist Lowes Foods.• We have an annual community resource expo/fair during March- Nutrition Month. At this event, we are kicking off an 8-week Get Moving program, to promote physical activity to families.• We are going to promote the DASH diet. It is a 'new' diet at our facility.• I developed a Top 5 gifts you can give yourself in 2007 list of products and am focusing on different recipes and ideas each week.• Last year we offered Meatless Mondays with the goal to prepare the meatless recipe each week. This year we are working with our cafeteria and pulling their recipes that are low in sat fat and sodium and having them featured each week in the cafeteria. People can prepare these at home, too.
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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