Snacking Lesson and Sneak Preview to New Portion Control DVD

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Written By Judy Doherty, MPS, PCII
We are working on our Portion Control DVD and wanted to present a few of the photos taken from the snacking section.We measured 150 calories of chips, cheese puffs and mini cookies and then compared those with 150 calories of carrots, grapes and berries. It is amazing at how much MORE you get to eat with the fruits and veggies.The final platter of mixed fruits and veggies with a 1/2 serving of favorite whole wheat crackers would make 2 large servings at just 90 calories each, far more food, and far fewer calories than a measly ounce of potato chips.Our best lesson: Don't let the food manufacturer determine your servings! The second photo of all the snack foods show packages that look like one serving but are 2.5 to 4 servings each. The large chocolate bar is 3 servings or 600 calories total!
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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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