Kids Menu: Nutrition Disaster

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Written By Judy Doherty, MPS, PCII

Just the Facts:Most children’s menus are filled with choices that are high in calories, fat, saturated fat and sodium. The population of today’s kids is experiencing an increased rate of obesity and even rising blood pressure. Look at the typical choices for popular kid items below:Tips for better kids meals:• Share a healthy menu item with the kids. Ideas include low-fat salad and pasta with marinara sauce, grilled fish or chicken, baked potato and salad, soup and salad• Visit salad bar type restaurants and places that offer low-fat options for salad, stirfry and pasta• Skip the fried food. A trip through the local burger joint can stick to a hamburger, milk and fruit or salad.• Involve kids in researching the nutrients for their favorite fast food restaurant menus. Have them visit the new FDA?site for Nutrition Facts Label reading so they can be aware of how to read a lable and what is in the food they are eating - visit www.SpotTheBlock.com for three easy lessons on serving sizes, calories and nutrients.• Cook with your kids!!?Kidscuisine.net lists the 5 top reasons to  cook with kids as: 1) It encourages kids to eat healthy; 2) It is bonding time for you and the kids; 3) It nurtures creativity; 4) It is fun; 5) Cooking can teach math and science principles!! 

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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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