Save PDFA new nutrition handout delivery system for free nutrition handouts will help food, nutrition, and health professionals serve target audiences and stay up-to-date on key topics.
Food and Health Communications, Inc. has built a new nutrition handout delivery system that serves the top 10 nutrition handout requests according to comprehensive compilations of data from Google, website downloads, customer requests, and client searches.
It's So Easy is a new nutrition handout collection by Food and Health Communications, Inc. It consists of 10 handouts designed to give every health educator a head start to make a difference for their students and clients.
Here you can get 7 top meal preparation handouts that are the most important for today's consumers to take control of their own health.
- —Brown Rice - now they don't need the sodium-ladened package!
- —Steamed Veggies - so easy and delicious
- —Fresh Pasta - skip the high-sodium, expensive sauce
- —MyPlate - here is how to make a healthful plate
- —Grilled Dinner - throw it all on the grill
- —Oatmeal - start your day right
- —7 Simple Steps Save 500,000 Calories - an overview that drives home the importance of these changes
Plus you will receive a copy-ready healthy shopping list with 10 meal ideas.
And handouts for kids and patients who have diabetes.
Mary Therese Maslanka, RD, LDN, Mount Prospect, IL, writes, "Thank you very much for all the cooking instruction sheets! They are wonderful handouts that I plan to discuss, copy and handout at any group presentations that may do, as well as to the teachers/staff at my daughter's school during National Nutrition Month. I have picked up some great ideas for my own family meals, too."
The 10 topics for the handouts, along with the handouts offered, will be updated as guidelines or requests change. Food and Health Communications, Inc. will be able to alert any current subscribers of the changes. This important enhancement will ensure that professionals will always have the most up-to-date information.
The handout distribution page is found by clicking the "FREE HANDOUTS" link at the top of the https://foodandhealth.com website. Or you can just click the link below...
https://foodandhealth.com/handout.php
Professionals can make further requests by contacting Food and Health Communications, Inc. through the website. Food and Health Communications, Inc. is dedicated to creating stunning, visually-engaging nutrition education materials for passionate educators who want to make a difference in their patients' and students' lives.
Materials are based on peer-reviewed, scientific information and follow the Dietary Guidelines for Americans and MyPlate. Food and Health Communications does not accept advertising or funding from any outside organization.
The company employs registered dietitians, nutrition researchers, family and consumer science experts, professional editors, and graphic artists. Its founder is a professional chef. Food and Health Communications publishes Communicating Food for Health, an award-winning newsletter and a member library for professionals. It also publishes all the materials found at foodandhealth.com.
Food and Health Communications is a USDA National Strategic Partner for MyPlate. Food and Health Communications, Inc. belongs to the Food and Culinary Professionals DPG of Academy of Nutrition and Dietetics, the Society for Nutrition Education and Behavior, The Culinary Institute of America Alumni, and the International Association of Culinary Professionals.
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.
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