Rita Grandgenett, MS, RD, has several ways of teaching the value of portion sizes and calorie control:
1) Display 100-calorie portions of various foods: grapes versus raisins; orange juice vs. fresh orange; banana vs. cookie.
2) Compare muffin made from standard recipe and one purchased from coffee house/restaurant and calories for each.
3) List the exercises/activities that equal 100 calories.
4) Point out how much weight could be lost over time if we ate 100 calories less each day and exercised 100 calories more!
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.