Here are the 16 top posts and nutrition education handouts from 2020
While 2020 goes down in history as the least favorite year because of the pandemic, our team did work very hard to prepare creative, relevant articles and resources for nutrition education. I am proud to provide our "best of 2020" list for health educators.
January started with a focus on plant-based foods after my observation at the 2019 Academy of Nutrition and Dietetics "FNCE" (Food and Nutrition Conference and Exhibition) where this plant-based food theme populated the exhibition.
Then we saw a pandemic overtake the entire globe at the beginning of the year. And now we see a scramble to avoid inflammation and eat to boost the immune system, based on our post views and your email requests for these topics. The statistics of the virus overtaking those with chronic health conditions bring the value of health to the forefront.
Where are we now? The pandemic is still surging but with vaccines rolling out we will hopefully be back to a little more normal after summer. Over 75% of Americans are overweight. Health educators have an opportunity to shift their focus to getting the nutrients needed in the calories allotted to help folks improve their weight status and health. In some populations that may mean serving nutritious foods on a budget. In others, it might mean lowering the intake of added fats, sugars, and salts by cooking more and focusing on fiber. It probably does mean a shift towards a more plant-based diet.
We do have a new nutrition facts panel to help consumers make the best choices. The new 2020-2025 Dietary Guidelines for Americans should publish soon. The new MyPlate: Keep It Simple program will focus on making a healthy plate and we will keep you posted as all communication from these two resources unfolds.
Here are the top articles and handouts from 2020. Happy Holidays and Happy New Year! Thank you for being our reader!
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.