Year in Review

Written By Judy Doherty, MPS, PCII

Some interesting stats for those wanting to know what I do to maintain ideal weight after the age of 40:

  • Age: 45
  • BMI: 20 (5'7", 130 pounds)
  • Number of hours watching TV per week: 0
  • Number of hours exercising per week: 16-20
  • Meals eaten out per week: 1-2

Yesterday's food log:

  • Breakfast: 1 bowl oatmeal with raisins and skim milk, fat-free latte coffee
  • AM snack: 1 light nonfat yogurt with fat-free whipped cream dollop on top
  • Lunch: Low-fat tuna sandwich on whole wheat bread
  • PM snack: Apple, 2 small slices low-fat, low-sodium, home-made whole wheat pizza, handful chocolate chips
  • Dinner: Roasted 1/4 chicken breast (2 ounces), large low-fat salad with balsamic vinegar, low-fat mashed potatoes with skin, steamed broccoli
  • PM snack: Grapenuts cereal, raisins, skim milk

1985 calories, 24 grams fat, 9 g saturated fat, 116 mg cholesterol, 1613 mg sodium, 341 g carbohydrate, 108 g protein, 36 g fiber. (Note: calories sustain 2 hours of exercise per day.)
That is 5 ounces whole grains, 3 cups skim milk/milk equivalent, 2 cups fruit, 5 ounces meat/bean servings, 4 cups vegetables - all meals prepared at home.

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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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