October 2017

Written By Judy Doherty, MPS, PCII

October 2017 for Premium Food and Health Communication Members:

Table of Contents:

  • Read offline PDF
  • Research update for professionals
  • White label newsletter .docx
  • Shareable articles and handouts
  • Graphic of the month
  • Special member-only discounts
  • New resources from Nutrition Education Store

Read Offline PDF:Here's the entire PDF version of the October 2017 newsletter, ready for you to download to read offline or distribute however you see fit!

Professional’s Corner:

Article Links With Handouts to Share with Your Clients:

  1. Fall Bowl Recipe by Judy Doherty, BS, AOS, PC II
  2. Fall Bowl Recipe by Judy Doherty, BS, AOS, PC II
  3. Fast Cooking Whole Grains, Judy Doherty, BS, AOS, PC II
  4. Moderate Weight Loss Is Easy and Yields Big Benefits, Hollis Bass, MEd, RDN
  5. Moderate Weight Loss Infographic, Hollis Bass, MEd,RDN
  6. Mediterranean Diet for Your Head, Lisa Andrews, MEd, RDN
  7. Mediterranean Diet Checklist, Lisa Andrews, MEd, RDN
  8. Eating Plan For Your Heart, Lynn Greiger, RDN, LD
  9. Eating Plan For Your Heart Infographic

Graphic of the Month:Editor's Note:This issue is all about how nutrition can improve the quality of life. From using the Mediterranean diet for better cognitive performance in children to lessening heart disease in all populations this newsletter with its handouts and articles will help remind people to stay on track.Here is what's new in our store:Special discount for our store: HOTSUMFALL-FAH-17 for 10% off and free shipping now through October 5th[shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="new-products"]

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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