Display fresh fruit, dried fruit, fruit juice, canned fruit (in juice or water) and frozen, unsweetened fruit. All of these count as fruit and each one has an advantage for convenience.
Explain how to avoid added sugars with canned or frozen fruit. Show how to tell if a juice is 100% fruit juice by the Nutrition Facts Label.
Explain that it is important to limit fruit juice because it doesn’t have the fiber of the whole fruit. Here is the equivalent of one cup fruit:
• 1 cup of fruit or 100% fruit juice
• 1/2 cup of dried fruit
• 1 medium-sized piece of fruit
You can do this in a class demo or on a bulletin board using food photos.
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. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
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 in nutritional science 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.