Here is a ready-made white-label nutrition newsletter for winter. It features delicious vegetarian dishes, warming fall soups, ideas for turkey leftovers, hot nutrition topics, and ways to build food memories on any budget. All of our wonderful dietitian authors contributed to this issue!Best of all, it is in PowerPoint format, so you can make changes and make it all your own.The white-label newsletters are a regular monthly feature in our Premium Member Library. If you want to get these every month, we have a special offer. Use the coupon code 2022SAVE to get 15% off current membership prices.Thank you for being a reader! Click the image below to download your PPT file. And stay tuned for more holiday tips and recipes.
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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.
