Click the image above to download the February 2013 issue of Communicating Food for Health Newsletter.
Does High Fructose Corn Syrup Promote Type 2 Diabetes? - by James J. Kenney, PhD, FACN
Would You Like an Apple Pie with That? - by Jo Lichten, PhD, RD
Type 2 Diabetes in the Elderly - by Jill Weisenberger, MS, RD, CDE
Potassium Citrate Increased Bone Density - by James J. Kenney, PhD, FACN
Top Ten Apps for Health: Part One - by Catherine Frederico, MS, RD, LDN
Recipe: Arugula Citrus Salad - by Judy Doherty, PC II
Handout: Fabulous Fiber - by Victoria Shanta Retelny, RD, LDN
- Light Lunch and Dinner Recipes
- Heart Health Handouts (PDF or Text)
- Articles about Cholesterol, Blood Pressure, and Your Heart
- February Clip Art
Heart Month Promotions:
Calendar Ideas for February:
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.