Nutrition Month Get The Facts

Sep 28

Here is what other CFFH subscribers are doing to combat fad diets and promote good nutrition messages during National Nutrition Month and the year:

• Feature a special food item in the hospital cafeteria each day of the week to coincide with part of the MyPlate.• The Shoshone-Bannock Tribes Diabetes Project has sponsored a "Brake for Breakfast" where we handed out a fruit with a veggie flavored bagel, lowfat cream cheese, and a bottle of water along with a nutrition facts sheet on the breakfast and a handout on the importance of eating fruits and vegetables. Another activity that we have done is sponsored a free Farmer's Market where grant money was used to purchase fruits and vegetables and allowed community members a bag of assorted produce. The community has responded well to these activities. We have also had display booth set up at the local grocery store, made fruit & veggie kabobs and read the book "Plate full of color" at the local elementary school. Weekly newspaper articles on the importance of eating 5 a day. All have been fun.• I will have a contest in the classroom to see which student presents the worst dietary fad!• Soup's On at Lowes Foods. We are sharing scratch soup recipes and meal solutions using these soups -- to our supermarket customers. Cindy Silver, MS, RD, LDN,Corporate Nutritionist Lowes Foods.• We have an annual community resource expo/fair during March- Nutrition Month. At this event, we are kicking off an 8-week Get Moving program, to promote physical activity to families.• We are going to promote the DASH diet. It is a 'new' diet at our facility.• I developed a Top 5 gifts you can give yourself in 2007 list of products and am focusing on different recipes and ideas each week.• Last year we offered Meatless Mondays with the goal to prepare the meatless recipe each week. This year we are working with our cafeteria and pulling their recipes that are low in sat fat and sodium and having them featured each week in the cafeteria. People can prepare these at home, too.

eating outdiet pillschoose this not thatgames

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.

Nutrition Month Get The Facts

Is a Lower HDL Always Bad?

Maximal Therapy for CVD