January 2013

cooking
Written By Judy Doherty, MPS, PCII

Newsletter_2013-01-01_Page_1January 2013 is ready now - click here or on the image above to download to your computerNEW - Articles for January:Single Fast-Food Meal Damages Arteries by James J. Kenney, PhD, FACN6 Strategies for Dining Out Healthfully by Jo Lichten, PhD, RDPre-Diabetes is Not a Pre-Problem by Jill Weisenberger, MS, RD, CDEMulitivitamin Use Does Not Reduce Cardiovascular Disease by James J. Kenney, PhD, FACNHave It Your Way by Jo Lichten, PhD, RDWhich Milk Should You Pick? by James J. Kenney, PhD, FACN6 Must-Have Strategies for Eating Out by Jo Lichten, PhD, RDTop 2012 Nutrition Stories - Year in Review by Judy Doherty, PC II2013 Predictions and Consumer Eating Trends, by Judy Doherty, PC IIRecipe: Barbecue Chicken Salad by Judy Doherty, PC IIHandout: Caffeine: What You Need to Know by Stephanie Ronco (PDF)Handout: Get the Lowdown on Fiber by James J. Kenney, PhD, FACN and Tanya Zuckerbrot, MS, RD (PDF)Links for January:

New Year, Winter Promotions:

Calendar Ideas for January:

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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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