Exciting New Partnering With MyPyramid Project - FREE Resources for all of you from us

dietary guidelinesmyplate
Written By Judy Doherty, MPS, PCII

MyPyramidPartneringLogoFoodandhealth.com has partnered with the USDA to help get MyPyramid's critical nutrition guidelines into the hands of families, teachers and health educators to help individuals shop and stock their kitchen with MyPyramid. Cooking and meal planning is easy when you have the right ingredients on hand with recipes, shopping lists, handouts and leader activity guides.Stay tuned for a 3 part series on how to organize your kitchen, shop using MyPyramid and prepare quick and easy meals using the ingredients on hand. Handouts, recipes, quizzes, coloring sheets and video will be here, too!We are excited because we have been working on MyPyramid educational products since its inception in 2005 and we believe that MyPyramid presents a number of wonderful teaching lessons for educators. And the time is right now for everyone in prevention and wellness to help individuals realize that the best healthcare starts in the grocery store.  Right now you can find a MyPyramid Salad recipe and demonstration guide and puzzle here for free download. And we will attend the meeting in Alexandria next week so we will be able to contribute and keep you posted on updates.Comments and requests are appreciated![poll id="3"]

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

LivingWellCommunications.com Lesson: Do not use food as a relaxation tool
Next

Tips for living a low sodium diet and BP outcome