Sodium Guess

cookingwellness fair ideas
Written By Judy Doherty, MPS, PCII
Which one is higher in salt? Place corn flakes, bread and potato chips in the front of the room. Ask participants if they know which product is higher in sodium per calorie.
Most people will guess that the potato chips are the saltiest but the corn flakes actually contain the most sodium per calorie. Give them ideas for making breakfast low in sodium. Cooked oatmeal, cooked cream of wheat, cooked Wheatena (whole cream of wheat), oatmeal mixed with yogurt and fruit (also known as Muesli), smoothies made with yogurt and fruit, and Shredded Wheat are the best low-sodium choices for breakfast. These items all fit in the DASH diet too. Offer substitutions for bread – it is higher in sodium per calorie than potato chips and often makes up most of the grain servings in the average American’s day. Using just one slice of bread, eating salad with cooked brown rice, and eating more pasta, especially whole grain pasta, are all ways to help eat less bread.
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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