Shopping List Contest

Shopping List ContestPublish a healthy shopping list and encourage everyone to come up with healthful meals for the ingredients. Dishes must use these ingredients, be low in fat and sodium, and use vegetables. Here is a simple list:• Oil, light soy sauce, vinegar, herbs• Rice, pasta, whole grain cereal, oatmeal• Lettuce, tomatoes, cucumbers, potatoes, green onions, carrots, frozen broccoli, mushrooms, canned tomatoes, pasta sauce• Apples, melon, berries• Parmesan, yogurt, skim milk• Chicken, fish, lentils, egg whitesWe will be using these ingredients in our food blog in the coming month - so individuals can get ideas and recipes there, too. Here is a list of meals for these ingredients, which have all be featured in past issues of CFFH Newsletter. Put a salad with each meal:1. Mediterranean Potato Pizza2. Chicken Tomato Pasta3. Fish, Potato4. Chicken Stirfry5. Lentils and Rice6. Lentil Chili Rice Pot7. Arroz con Pollo8. Lentil Soup9. Chicken Stew10. Vegetable Omelette (whites)Snacks: yogurt parfait, apple sauce, fruit cup, oatmealHot TopicsWe recently conducted a survey to health professionals online to determine what the most important lessons were for them to teach. Here is their list, in order of importance:1. Portion control2. Fruits and vegetables3. Eat a balanced diet4. Nutrition Facts Label5. Cook more at home (tied with number 6)6. MyPlateIn addition to the main choices above, we also received more hot topics for education:• Preparing healthy meals in less time, how to eat healthfully while dining out• Look at science, not hype• Mindful eating and environmental control• Basic survival skills• Cut down on beveragecalories• Less sodium (for prevention), whole grains, low-fat dairy, less added sugar• Whole foods• Nutrient density

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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You Probably Need to Eat More Fruits and Vegetables