Vegetarian Discoveries

Cancer ResearchOur new vegetarian PowerPoint slide show is finished. It was a fun project with the theme that vegetarianism has changed over the last decade. There are many different reasons to be vegetarian, with health being the most important in our opinion. And there are many different types ranging from the more freedom loving flexitarians or semi-vegetarians to the stricter and devout vegans. It is all good - the more of a switch you can make to a plant-based diet that is based on whole grains, vegetables, and fruits, as opposed to refined foods including processed meats and cheeses that are high in fat, sugar and sodium, the better.Two things really stand out to me after editing the vegetarian show with our writer, Hollis Bass, MEd, RD. First is the megamatrix, shown above, by the American Institute for Cancer Research site dietandcancerreport.org site:The evidence is pretty compelling to stay a healthy weight, eat a plant based diet and exercise/stay active.The second thing that stands out to me is the positive message that there is a whole world of colorful healthy food out there for everyone to try! Take a look at this picture that came to me via my brother in law from the spice market of Istanbul - who ever said that plant foods were boring! I wish I could have been there taking that picture and getting to buy those spices!!Slide38Here is the link to our show:http://nutritioneducationstore.com/products/Vegetarian_and_Plant_Based_Diet_for_Better_Health_PowerPoint-144-83.htmlvegtitleslide

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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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