Choose My Plate is the newest healthy eating guide from the USDA and it is full of great ideas about portion and proportion balance. Food and Health Communications is proud to be a USDA Choose MyPlate National Strategic Partner.
Learn about ways to create a healthy diet with our wide range of MyPlate education materials and resources. We discuss everything from navigating ChooseMyPlate.gov to deciphering each part of the new icon. Check out all of the great foods and the food group layout. The message for clients is simple, just make a healthy plate with a balance of food groups and you will receive all the nutrients needed in the calories alotted.
We offer free MyPlate education resources. Check out the links below and you will be transferred to the Nutrition Education Store where you can download fast and free...
Here are FREE Printable My Plate Materials:
Here are the materials you can buy from the Nutrition Education Store:
Choose from My Plate posters, My Plate handouts, My Plate brochures, MyPlate PowerPoint presentations, My Plate bulletin boards, My Plate games, My Plate bookmarks, MyPlate workbooks and more! MyPlate plates are ready for your next presentation or cooking demonstration.
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 Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
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 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.