Free Diabetes Handouts

cooking
Written By Judy Doherty, MPS, PCII

Make A Healthy Diabetes Plate Handout:

Here is one of our most popular handouts to help patients with type 2 diabetes eat right. Tips are given by Victoria Shanta Retelny, RD, to eat regular, high fiber meals plus directions are given to prepare a healthy plate. This handout features a beautiful color photo that shows that a healthy diabetes plate is very appetizing and beautiful!
Diabetes Handout: 10 Great Swaps
This handout has a suggestion for every high-calorie treat so persons with diabetes can make a healthy swap that reminds them of their favorite food. PLUS we have a recipe for carrot cake salad that will help every patient want to eat more vegetables.
Our long time subscriber, Mary, writes, "Judy, thank you very much for all the cooking instruction sheets! They are wonderful handouts that I plan to discuss, copy and handout at any group presentations that may do, as well as to the teachers/staff at my daughters school during National Nutrition Month. I have picked up some great ideas for my own family meals, too"
 --Mary Therese Maslanka, RD, LDN, Mount Prospect, IL
We will not share your email address with anyone. You will receive the diabetes handout plus weekly updates once your delivery is complete. You can unsubscribe at any time. Or reply to any email and request more items!! We love your feedback!
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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.

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Dietary Guidelines 2015