October 2017

Written By Judy Doherty, MPS, PCII

October 2017 for Premium Food and Health Communication Members:

Table of Contents:

  • Read offline PDF
  • Research update for professionals
  • White label newsletter .docx
  • Shareable articles and handouts
  • Graphic of the month
  • Special member-only discounts
  • New resources from Nutrition Education Store

Read Offline PDF:Here's the entire PDF version of the October 2017 newsletter, ready for you to download to read offline or distribute however you see fit!

Professional’s Corner:

Article Links With Handouts to Share with Your Clients:

  1. Fall Bowl Recipe by Judy Doherty, BS, AOS, PC II
  2. Fall Bowl Recipe by Judy Doherty, BS, AOS, PC II
  3. Fast Cooking Whole Grains, Judy Doherty, BS, AOS, PC II
  4. Moderate Weight Loss Is Easy and Yields Big Benefits, Hollis Bass, MEd, RDN
  5. Moderate Weight Loss Infographic, Hollis Bass, MEd,RDN
  6. Mediterranean Diet for Your Head, Lisa Andrews, MEd, RDN
  7. Mediterranean Diet Checklist, Lisa Andrews, MEd, RDN
  8. Eating Plan For Your Heart, Lynn Greiger, RDN, LD
  9. Eating Plan For Your Heart Infographic

Graphic of the Month:Editor's Note:This issue is all about how nutrition can improve the quality of life. From using the Mediterranean diet for better cognitive performance in children to lessening heart disease in all populations this newsletter with its handouts and articles will help remind people to stay on track.Here is what's new in our store:Special discount for our store: HOTSUMFALL-FAH-17 for 10% off and free shipping now through October 5th[shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="new-products"]

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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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