About
For over 30 years, Food and Health Communications has been the place nutrition professionals go for resources that are beautiful, evidence-based, and built around real food. We are a Southern California culinary publishing and design studio, independent, ad-free, and driven by a single belief: that good nutrition education starts with great food.
Who We Are
We are a team of registered dietitians, chefs, educators, designers, and editors who create nutrition education that professionals actually want to use. Our content is grounded in peer-reviewed science, aligned with the Dietary Guidelines for Americans, and designed with the visual quality of a professional creative studio — because we are one.
Food and Health Communications is a proud USDA MyPlate National Strategic Partner. We accept no advertising. Our revenue comes entirely from memberships, store sales, and custom services — which means our editorial integrity is never for sale.
What We Offer
Our premium membership gives nutrition educators access to a comprehensive, professionally crafted library updated every month:
• Monthly newsletters, handouts, and presentations ready to use or white-label
• Expert-written articles by registered dietitians and a CIA-trained chef
• Customizable materials in PowerPoint and Canva formats
• Recipes developed to be DASH-compliant, MyPlate-aligned, and genuinely delicious
• Video cooking lessons from our in-house media studio
Our Nutrition Education Store offers over 1,000 professionally designed physical and digital teaching tools — posters, tearpads, handouts, portion plates, visual aids, and hands-on classroom items — trusted by schools, hospitals, extension offices, WIC programs, food banks, and public health departments nationwide.
Our in-house media studio creates original food photography, video, stop-motion, and custom visuals for health education clients.
Who Is Our Audience?
Food and Health Communications is designed for anyone who teaches, shares, or promotes healthy living — in a classroom, clinic, community program, or counseling office. Our members and customers include:
• Registered dietitians and nutrition consultants
• Teachers and family and consumer science educators
• School nutrition and foodservice professionals
• Extension office and cooperative extension educators
• Hospital and clinical nutrition teams
• WIC, EFNEP, and SNAP-Ed program educators
• Public health departments and community health workers
• Personal trainers, wellness coaches, and corporate wellness programs
• Nurses, pharmacists, and other allied health professionals
Our resources are used by organizations including the Cleveland Clinic, Mayo Clinic, Kaiser Permanente, NASA, Yale, Cornell, Rutgers, the University of Arizona Cooperative Extension, USAF, the City of Houston WIC Program, Walgreens, and hundreds of county extension offices, school districts, hospitals, and public health agencies across all 50 states.
What Sets Us Apart
• Independent and ad-free: Our content is never influenced by advertisers. We are funded entirely by our members and customers.
• Science-based: Every article, handout, and resource is grounded in peer-reviewed research and aligned with the Dietary Guidelines for Americans.
• Culinary credibility: Our founder is a CIA-trained chef with a master's degree and over 20 years of professional culinary experience — not a stock photo library with a health logo.
• Professional creative quality: Our in-house studio produces original photography, video, and design at a standard you would expect from a commercial creative agency.
• 30 years of trust: Over 70,000 nutrition and wellness professionals rely on Food and Health Communications. We have been here since the beginning of digital nutrition education, and we are still building.
• USDA MyPlate National Strategic Partner: One of a select group of organizations recognized by the USDA for advancing the MyPlate nutrition framework while it was active. Curious how we handle MyPlate, the food pyramid, and current nutrition guidance? Read our full statement here.
Published:
FHC's work has been featured in college nutrition textbooks, Bon Appétit, Pastry Art and Design, Inside Triathlon, PBS television, WebMD, and the Pritikin Longevity Center. Our recipes have been recognized by the Mediterranean Foods Alliance (grand prize) and published by Kellogg, DuPont, Princess House, and Williams Hospitality, among others.
About Our Founder, Chef Judy Doherty, MPS, PCII
Judy Doherty, MPS, PCII, is a CIA-trained chef with over 20 years of professional culinary experience, a commercial food photographer, and the recipe developer behind 30 years of nutrition education that looks as good as it tastes.
Judy holds a Bachelor of Science (summa cum laude) from Johnson & Wales University and a Master of Professional Studies in Business from the Culinary Institute of America, Hyde Park, NY, where she also earned her PCII credential as a Professional Chef. She holds additional certificates in visual art and graphic design from UC Berkeley Extension.
She has served as a culinary professor at Johnson & Wales University and operates a commercial food photography and styling studio whose clients span the food, beverage, and health industries. Her recipes have been developed for her own database of over 1,000 published resources as well as for commercial clients — always DASH-compliant, always MyPlate-aligned, and always genuinely worth making.
Judy finds her inspiration at farmers' markets, behind the lens, and in the kitchen — where great food and great nutrition education are never in conflict.
Executive Editor
Judy Doherty, MPS, PC II
Contributing Writers
Lisa Andrews, MEd, RDN
Hollis Bass, MEd, RDN
Lynn Grieger, RDN, LDN
James J. Kenney, PhD, FACN
Jo Lichten, PhD, RD
Victoria Shanta Retelny, RD, LD
Beth Rosen, MS
Lauren Swann, MS, RD
Cheryle Syracuse, MS
Jill Weisenberger, MS, RD, CDE
Customer Service:
Please email us or call us at 800-462-2352
Point of Contact:
Food and Health Communications, Inc
24930 Washington Ave #821
Murrieta, CA 92564
Phone: 800-462-2352
Fax: 800-433-7435
Email: Email us
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