September 2017

Written By Judy Doherty, MPS, PCII

September 2017 for Premium Food and Health Communication Members:

Table of Contents:

  • Read offline PDF
  • Research review for professionals
  • White label newsletter
  • Shareable articles and handouts
  • Graphic of the month
  • Special member-only discounts
  • Resources from our store

Read Offline PDF:Here's the entire PDF version of the September 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. Vegetable Spaghetti and Meatballs, Judy Doherty, BS, AOS
  2. Winter Squash Best Toppings, Judy Doherty, BS, AOS
  3. Truth About the Alkaline Diet by Lynn Greiger, RDN
  4. Breakfast and Weight Loss With Infographic by Lisa Andrews, MEd, RD
  5. AHA Guidelines on Fat Lynn Greiger, RDN
  6. A1 Versus A1 Milk by Lynn Greiger, RDN
  7. Chicken Shopping Guide and Chart, Judy Doherty, BS, AOS
  8. Nutrition Therapy for Osteoarthritis, James J. Kenney, PhD, RD, LD, FACN

Graphic of the Month: Editor's Note: Last month we featured a webinar about debunking fad diet claims with Lisa Andrews, MEd, RDN. She also covered what is working with regards to various diet approaches from fasting to vegetarian to DASH to 2 new meds with the FDA. The on-demand copy and all courses are here. This month she is discussing breakfast. There is also an article which debunks the alkaline diet.Here is what's new in our store:Special discount for our store: HOTSUM for 10% off and free shipping[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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