Lower Your Risk For Disease

cookingnutrition basicfad dietshot topicslongevity
Written By Judy Doherty, MPS, PCII

These 5 steps should be the major and most important ones you and your family follow for better health.Major food-related health risks:1. Not getting enough fruits, vegetables and whole grains.  Visit www.choosemyplate.gov for individualized serving recommendations for these groups and the milk and meat categories.2. Eating too many fatty processed foods that contain too much fat, saturated fat, trans-fat and cholesterol. Visit health.gov/DietaryGuidelines/ for more information on fat intake.3. Eating too much refined sugar and starch foods with little fiber. The Dietary Guidelines for Americans suggests 14 grams of fiber per 1,000 calories every day. These foods usually displace fiber-rich foods in the diet.4. Eating too much salt found in many processed foods and restaurant meals. Visit www.nhlbi.nih.gov and search on DASH diet to find out more about sodium intake and a heart healthy diet. Most people eat twice as much as what they should.5. Food poisoning and infections  - avoid these by washing your hands often and using safe food handling practices. Visit www.fightbac.org for more information on food safety.Don’t forget about physical activity - for more information, visit the new guidelines here:http://www.health.gov/PAGuidelines/Fruits & Veggies More MattersThe “Fruit and Veggies More Matters” slogan of Produce for Better Health Foundation has replaced the 5-A-Day Program to help individuals increase consumption of fruits and vegetables to 5 or more servings per day to improve the health of Americans.You will find wonderful tips, recipes and interesting research articles about fruits and vegetables on these websites. Visit:

  • www.fruitsandveggiesmorematters.org
  • www.nhlbi.nih.gov/chd/Tipsheets/fruitvege.htm
  • www.fruitsandveggiesmatter.gov
  • www.choosemyplategov

Minimal or minor food-related health risks- Pesticide residues in food- Mercury, PCB, other contaminants- MSG, artificial flavors & colors, preservatives- Mad Cow Disease- Microwaving, irradiating foodsFor more information on these issues and more, visit:www.quackwatch.comwww.snopes.com 

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
Previous

Can Vitamin K Help Prevent Diabetes?
Next

How Much Do You Know About Salt?