Better Breakfasts

cooking
Written By Judy Doherty, MPS, PCII
Make a list of breakfast foods to create a display of breakfast foods.
What did you eat for breakfast this morning? Ask this question for an icebreaker before sharing the handout. Or take a month long poll and share the best and worst ideas for breakfast among employees.Guess the calories - buy and display 3 or more of the high-calorie choices and have participants guess how many calories are in each. Our choices for what to use would be the jelly donut, the bran muffin and the McDonald’s pancakes. Most people would think the pancakes or the bran muffin are a great choice but no so with the jelly donut. Wrong!Calories are what counts at the end of the day and we all know that fat and fiber are important, too. But this doesn’t mean they should choose the jelly donut and that is why we have a Best Bets list for breakfast foods!Breakfast bar - use the breakfast best bets to create a healthy breakfast bar. Have participants choose a whole grain, a fruit and a milk item for their breakfast. You can also list or show which items in the cafeteria can help participants make better breakfast choices.
Print Friendly and PDF
Judy Doherty, MPS, PCII

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.

Previous

BLT Theory for Weight Control Patients
Next

How Cholesterol Triggers Heart Attacks