Salad Dressing Taste Off

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Written By Judy Doherty, MPS, PCII
Sheila Rodriguez, CHES, Del Sol LifeCare Center in Texas had a "Salad Dressing Taste-Off" recently. She purchased about 10 commercial low-fat and nonfat salad dressings.
The contents were poured into numbered anonymous containers. Throughout the day, a huge bowl of mixed salad greens was available along with containers of raw vegetables. Everything was kept properly chilled. Ballots were available where individuals could rank their first, second, and third choices. Sheila then tallied the ballots at the end of the day and made a poster announcing the winners. It was displayed, along with the empty bottles, so people could see the labels. Sheila also had handouts with healthy homemade salad dressing recipes and ideas for healthy salads.
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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