July 2020

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July 2020 for Premium Food and Health Communication Members:

Table of Contents:

  • Read-offline PDF newsletter
  • Research update for professionals
  • White label newsletter
  • Shareable articles and handouts
  • Graphic of the month
  • Special member-only discounts

Read-Offline PDF:

Here's the entire PDF edition of the July 2020 newsletter, ready for you to download to read offline, print for your next meeting or presentation, or distribute however you see fit!

FHC July 2020 July 2020

Professional’s Corner:

  • Research Update: Saturated-Fat Rich Meal Impairs Ability to Focus by James J. Kenney, PhD, FACN
  • White Label Newsletter: Here's the White Label Newsletter of the July 2020 newsletter that you can distribute as your own. You can even add your logo! This is perfect to copy into emails, blogs, newsletters, and handouts.

    • REMEMBER: The PowerPoint formatting of the White Label Newsletter is much easier to edit and we made this change thanks to a member who wanted to be able to edit everything very easily and even change pages out or add pages more easily. The size is letter size so you can save as PDF or export as jpeg, tiff (print), and even a movie with your voiceover. Give it a whirl!

Article Links to Share with Your Clients:

  1. Tilapia Dinner by Judy Doherty, BS, PC II
  2. Agua Frescas by Judy Doherty, BS, PC II
  3. COVID-19 and Diabetes by Lisa Andrews, MEd, RDN
  4. COVID-19 Survival Tips for Diabetes by Lisa Andrews, MEd, RDN
  5. The Magical World of Plant Antinutrients by Lynn Grieger, RDN, CDE, CPT, CHWC
  6. Antinutrient Guide by Lynn Grieger, RDN, CDE, CPT, CHWC
  7. Kitchen Inspiration by Judy Doherty, BS, PCII

July Graphic:

at edge46302 1 July 2020

Summer farmer's market dedicated to all of our farmers

Editor's Note:

Pictured above is the produce from a farmer’s market, brought home to our studio and photographed before being prepared into many meals.

From left to right: summer squash, red Bibb leaf lettuce, corn, tomatoes, mulberries, sunflowers, fennel, mushrooms, peaches, parsley, cherries, and potatoes.

Many of the vegetables were grilled and used in burritos, barbecued dinners, and chilled salads. The tomatoes and lettuce were used in salads. The potatoes were seasoned with a pizza seasoning and topped with parsley.

The fruits were eaten fresh for breakfast, snacks, and desserts. It is fun to see the market and to support local farmers.

And remember, if there’s something you can’t find but would like to see, let us know right away by clicking “Contact Us” at the top of foodandhealth.com and we’ll get to work!

Discounts: Looking for a discount from our online store or foodandhealth.com? Check out TRY10NOW!

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Published on Categories fruits and veggies, cooking, lunch and dinner, cooking demosTags , , , , , ,