Lunch Portion Control

weight control
Written By Judy Doherty, MPS, PCII

Here is a fun video about portion control for lunch. Most people think "sandwich." But if you don't pack it yourself, you can get in a lot of trouble. Portion distortion for lunch is practiced in almost every restaurant and deli every day. If you skipped breakfast and make the wrong decision for lunch it can result in a lot of calories, sodium and fat consumed.The next time you think you have a great sandwich - perform a dissection - what do you have? Usually a whole plate of bread that is probably 4-8 servings, a pile of fatty deli meat that is laced with sodium, some cheese and a tiny pile of lettuce that probably doesn't count all that much toward your daily vegetable intake that is recommended by the good folks at MyPlate and the Dietary Guidelines for Americans.https://vimeo.com/11137802Available here in the Nutrition Education Store 

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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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