High Fructose Corn Syrup Display

cookingwellness fair ideas
Written By Judy Doherty, MPS, PCII
Assemble a variety of foods containing high fructose corn syrup and have the audience guess what these have in common.
TitleHigh Fructose Corn SyrupIntroAssemble a variety of foods containing high fructose corn syrup and have the audience guess what these have in commonBody• Assemble a variety of foods containing high fructose corn syrup and have the audience guess what these have in common? The answer: high fructose corn syrup. Most foods with added sugar are calorie dense.• A good quiz is to show 2% milk and 1% chocolate milk. Even though the chocolate milk has less fat, it has 50 more calories per cup (120 versus 170) because of the added sugar (high fructose corn syrup).• Print the ingredient list from most fast food places (click on Food at the top and then Nutrition and then on the PDF file that lists the nutrition information for all ingredients) and have participants find and highlight the foods that contain it. It is the first ingredient on barbecue sauce and soft drinks. It is the second ingredient on chocolate milk. And it is listed in many of the salad dressings and frozen desserts. May we suggest checking out: Wendys.com, bk.com, mcdonalds.com, dunkindonuts.com and others?
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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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