Save PDFHere are the hottest food and nutrition education topics based on our professional writers' recommendations, customer requests, nutrition research, post analytics, customer requests, news, and best selling book lists.
- How-To Cooking Demos for Seasonal Items - this is always our most popular topic and the how-to section in Amazon Cookbooks reflects that people want science, everyday cooking, more science, family recipes, and "low-calorie, high-flavor taste"
- Benefits of Family Meals and using MyPlate compartment plates to help kids eat more fruits and veggies
- Plant Based Diet Basics: How to Plan Meals, New Foods, Benefits
- Ethnic Food Discoveries: Asian is HOT! Vietnamese, Indian, Afghanistan, Korean, Japanese, Chinese, Thai, and more! We see more ethnic foods in all grocery stores and the National Restaurant Association reports that global is the hottest and most consistent trend to date.
- Sugar: How to Find It, How to Consume Less
- Meal Planning Skill Building: Go interactive with your audience!
- Tests and Quizzes: What Do We Know? What Did We Learn? Quizzes, puzzles, and tests are consistently popular.
- Dietary Guidelines: They are so big and chocked full of information, find a page and review the lessons while waiting for 2020's update. All of our posts regarding the guidelines are always very popular.
- Fiber and Nutrient Density: a great combo lesson and way for consumers to understand nutrient quality plus fiber and gut health are always popular. One dietitian author of F-Factor has had great success using fiber education to help people lose weight.
- Weight Loss - a recent CDC survey found that half of all adults over the age of 20 have tried to lose weight over the past year and two thirds of all adults in the US are still overweight or obese.
- Self Control - for better habits and weight loss success - October 2018 study and there are numerous studies on sleep and weight control
- How Do We Define Healthy Food? Comfort Food! This is according to one foodservice director and health educator making a difference in K-12 cafeterias. It is a more positive term and strategy for kids than health food or whole food. More examples of positive terms along these lines are real foods, slow foods, and local foods.
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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.
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