Name: _____________________________________________________________________Email: _____________________________________________________________________Sex M/F: ___________________________________________________________________Age: ______________________________________________________________________BMI (Approx): ____ 20-25 ____ 25-30 ____ 30-35 ____ 40+Health history - any problems: _________________________________________________________________________________________________________________________________________________________________________________________________________________________________Goals - check all that apply so we can help you better:Learn more for right now ___I want to have fun with the group ___Learn to eat healthier ___Become active enough ___Lose weight by diet and exercise ___Better health ___Other __________________________Eating habits:Eat breakfast ___ most days ___ not usuallyEat healthy breakfast ___ most days ___ almost neverPack my own lunch ___ most days ___ no, I eat outCook dinner ___ most days ___ eat out mostlyEat out ___ 1-2 times per week ___ x per weekFavorite snacks ___ fruit, yogurt veggies ___ candy, chips, crackersMostly drink: ___ water/plain tea or coffee ___ creamy stuff or sodaAlcohol drinks ___ 1-2 per week or none ___ more than 5 per weekSmoke ___ never ___ x per weekFavorite foods when eating out: ___ salads, soups, pasta ___ fast food, fried foodExercise: ___ 3-7 days ___ don’t have timeIf you have questions with this form please contact:Top 3 goals to do right now:____ smoke free or less alcohol____ prepare healthier foods____ 5-7 hours exercise/week____ don’t skip breakfast____ choose better foods____ choose better beveragesRealistic goal weight:________Ideal goal for weight loss:_______NOTES: ______________________
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.
Health Questionnaire
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.
Glycemic Index, High Carbohydrate Diets, Syndrome X and CVD
French Paradox Explained