Protein Comparison Charts & Handouts

Written By Judy Doherty, MPS, PCII

Help your audience make informed choices with fresh new handouts that take a closer look at protein. Here’s what you get:

  1. A full evaluation of various common protein sources, including plant proteins, legumes, eggs, meat, poultry, and fish.

  2. Burgers, burgers, and more burgers. Explore today’s grocery store burger options, which include fish, chicken, beef, prepared patties, and alternative protein-based patties and nuggets.

To make this as useful as possible, I also want to include the Excel file for the protein chart and the Excel file for the burger chart. Feel free to make changes so that these handouts work best for YOU.

And, as a bonus, if your clients need guidance for how much protein to incorporate into their eating patterns, check out this handout for about various protein needs based on the Dietary Guidelines for Americans and MyPlate.

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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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