Protein Comparison Charts & Handouts

Written By Judy Doherty, MPS, PCII

Help your audience make informed choices with fresh new handouts that take a closer look at protein. Here’s what you get:

  1. A full evaluation of various common protein sources, including plant proteins, legumes, eggs, meat, poultry, and fish.

  2. Burgers, burgers, and more burgers. Explore today’s grocery store burger options, which include fish, chicken, beef, prepared patties, and alternative protein-based patties and nuggets.

To make this as useful as possible, I also want to include the Excel file for the protein chart and the Excel file for the burger chart. Feel free to make changes so that these handouts work best for YOU.

And, as a bonus, if your clients need guidance for how much protein to incorporate into their eating patterns, check out this handout for about various protein needs based on the Dietary Guidelines for Americans and MyPlate.

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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