Positive Messages

cookingnutrition monthwellness fair ideas
Written By Judy Doherty, MPS, PCII
Debbie Walls, RD, LD, CDE, makes a variety of positive display boards. We are happy to share the themes and their content here:
• Go for the Whole Grain. Display food labels and packages for items that are whole grains and for those that are not. Items that are not include wheat bread, wheat crackers, sugared cereals, wheat rolls, white pasta and white rice. Items that are whole grains include brown rice, 100% whole-wheat bread, oatmeal, whole-grain cereals and whole-grain crackers. This is an excellent way for people to be able to visualize the difference between whole grains and refined grains. Debbie encourages patients to try more whole-grain dishes by providing them with recipes from CFFH Newsletter. She also has a fun crossword puzzle and enters everyone who completes it in a contest. The winner receives a bag of whole-grain products, of course!!• Eat Smart, Stay Healthy. Debbie displays information on the MyPlate (she uses our poster, but you can download a graphic from www.usda.gov) and on serving sizes and portion control. This helps people learn about eating the right number of fruits and vegetables each day and how to portion grains and protein. She has recipe handouts and sample menus that come in a 2-week cycle. PLUS her patients receive fun healthful snacks like fresh grapes and gingersnaps.• Foods to Increase to Decrease the Risk of Heart Disease. Debbie displays foods that contain soluble fiber like beans, oat bran, oranges, corn, barley, apples and pears, along with soy and fish. She supplies handouts on the benefits of soluble fiber, oat bran, soy, and fish. Recipes are provided for each category. She also does a slide presentation titled “The Lowdown on Cholesterol.” Participants receive samples of soy products to try.• Strive for Five helps participants understand the benefits of 5 or more fruits and vegetables each day. Debbie provides handouts and information on the DASH diet. Patients receive fun recipes using fruits and vegetables from CFFH Newsletter. Samples of fresh fruit are provided and are very popular.
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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