Save PDF2019 was a great year on the Food and Health Communications website. We featured many new topics and trends in health, food, nutrition, and sustainability with hundreds of thousands of readers served!
Here are the best articles of the year based on reader popularity:
Here are the highlights, in chronological order with many being series and spanning multiple weeks:
- Mediterranean Diet Staples - This series covered all of the ingredient categories of the Mediterranean diet and each one comes with a handout. We researched beans, vegetables, fruits, oils, alcohols, and whole grains from this delicious region.
- Biometric Makeover - This series covered all of the ways that diet and lifestyle can help people improve their biometrics, BMI, blood pressure, cholesterol, and blood sugar.
- Set Achievable Goals - A handout to help everyone get started and stay on track with realistic and measurable goals
- On Your Plate - this series covered each group from MyPlate
- New Food Label Spotlight is a series that covered all of the essential elements from the new food label that is rolling out for 2020
- More Plant, Less Cow - What the research says for better health
- Fact-Checking: Package Claims Versus Food Label
- 10 Free Nutrition Handouts
- Rainbow Activities
- Eating from the Rainbow - Covering All The Colors - a series that was popular over many weeks since it covered red, orange, yellow, green, blue, and purple items.
- White Or Red Meat?
- Should We Fear MSG?
- Hot Facts for Frozen Meals
- Food Neophobia
- Dozen Easy Ideas - A Series that helps folks use the least expensive fruits and veggies in many ways all week. The idea is to buy cheap in bulk and serve many ways all week!
- 9 Great Takeaways from My CIA MPS Program
- 2019 FNCE Highlights
- Feeding Vegetarians on Thanksgiving
- Holiday Survival
- American Diet - Infogram on News, Media, Fad Diets, Foods
Research highlights for 2019, in chronological order:
- Does Food Security Promote Obesity
- More Fiber Means Less Disease
- Excess Energy Promotes Cancer
- New Lifestyle Guidelines for Cardiovascular Risk
- 10 Ways to Prevent Cancer from AICR
- Does Ratio of Energy Macronutrients Promote Obesity?
- High Fat Diet Promotes Colon Cancer
- Plant-Based Diet Protects Kidneys
- Hit the Hay to Prevent Diabetes
- Nutrition for Cancer Prevention
- Plant-Based Diet Reduces End-Stage Renal Disease
- Microbiota and Cancer
- Achieve Diabetes Remission
- Is Red Meat Safe?
- Does Low LDL-C Promote Hemorrhagic Stroke?
- Sustainable: Good for Us, Our Wallets, and the Planet
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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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