Here are the best posts of 2022, rated by reader reviews. 2022 was a great year in the Food and Health Communications creation station. Our authors were busy making great reviews of research, trends in nutrition, and ideas for better health.
Cutting back on calories has several health benefits beyond trimming your waistline. New research in human subjects confirms the findings ... Read More
We’ve been discussing ultra-processed foods and how prevalent they are on our grocery and pantry shelves. Ultra-processed foods are those ... Read More
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 Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.
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 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.
Best of 2022
Here are the best posts of 2022, rated by reader reviews. 2022 was a great year in the Food and Health Communications creation station. Our authors were busy making great reviews of research, trends in nutrition, and ideas for better health.
Grocery Store Take Out Meals: 8 Do’s and Don’ts
Home Meal Replacement (HMR) is a fancy word for partially or fully prepared meals taken home for consumption; it was ...
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Free Handout: Nutrition Basics
10 Free Nutrition Education Handouts Free Nutrition Handout Kit It's So Easy is a new nutrition handout collection by Food and ...
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Trends in Weight Control: Intermittent Fasting
Weight control remains one of the top New Year’s goals for many adults in the US. With over 71% of ...
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What the National Weight Control Registry Tells Us About Weight Loss
We’ve been discussing the various "weighs" Americans go about weight loss, such as intermittent fasting and regular exercise. The next ...
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Cutting Calories May Extend Your Life
Cutting back on calories has several health benefits beyond trimming your waistline. New research in human subjects confirms the findings ...
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Family Size Salad
Our new recipe maker is back! Check out this simple and delicious dinner salad! Family Size Salad This big salad ...
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Fun Vegetable Trivia: Carrots
Trivia makes a great icebreaker, doesn't it? It's approachable, simple, and often engaging, especially when it comes as a surprise ...
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The Pros and Cons of Foodvisor
Now that we know that food tracking apps can have an impact on health and we've explored an overview of ...
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More Fiber, Less Sugar and Salt, Please
We recently heard from one of our readers, who mentioned that it’s sometimes difficult to find fiber-rich foods without tons ...
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BLTA Salad
BLTA Salad Using just a little bit of bacon really makes all of these veggies irresistable! 4 pieces bacon (cooked ...
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Micronutrient Review
Now that the Vital Micronutrients series is complete, it's time to wrap things up. Here's our micronutrient review... Nutrients are ...
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Protein Powder: Let’s Go Way Beyond Whey
Whey, and pea, and soy, OH MY! Protein powder first became popular amongst bodybuilders in the mid-50s when the connection ...
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Top Ten Nutrients of Focus for Kids
Can you believe that school is already back in session for huge parts of the country? If you want to ...
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Batter Up!
We’ve been discussing ultra-processed foods and how prevalent they are on our grocery and pantry shelves. Ultra-processed foods are those ...
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Free My Plate Materials
Choose My Plate is the newest healthy eating guide from the USDA and it is full of great ideas about ...
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Basic Healthy Shopping List Handout
Here is a new handout that gives folks an essential healthy shopping list for a healthy eating plan. It uses ...
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No Gain No Pain for Holiday Eating
Cyber week Sale Code CYBER15 Here are three simple strategies to have your cake and eat it during the holidays! ...
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Thank you for being part of our success with almost a million views this year!
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 Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.
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 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.
2023: Trends and Predictions
No Gain No Pain for Holiday Eating