2016 was quite a year in the nutrition education world! The 2015 Dietary Guidelines were published, a new food label design was published, and sugar guidelines were developed for kids. Here is a list of all the news plus our most popular nutrition education resource posts. Check out this list starting from the beginning of the year and going to the end!
- A Dietitian’s Take on the New Dietary Guidelines for Americans
- The 2015 Dietary Guidelines: Eating Patterns
- Using a Meat Thermometer
- MyPlate Meal Makeover
- 25 Ways to Promote MyPlate
- Kitchen Hacks: Shortcuts to Fruits and Vegetables
- Nutrition Facts Label Update
- Fun Ways to Get Picky Eaters to Try New Foods
- Kitchen Hacks: Cooking Tools
- Audience Motivation and Prizes
- Slice and Chop: Easy Cooking with Vegetables
- Nutrition Label Math
- New Sugar Guidelines for Kids
- Kitchen Hack: Herbs and Spices
- 16 Food Trends and Lessons from FNCE 2016
- Sodium Update from the FDA
- Dietary Guidelines for Americans 2015-2020: The News About Sugar
- Low-Sodium Shopping List
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. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
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 and Dietary Guidelines 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.