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Here is the white label newsletter from Communicating Food for Health Premium Membership and Newsletter Service.
Here are the premium newsletter and handout pages from Communicating Food for Health. Members also have access to thousands of articles, handouts, recipes and clip art each month plus occasion cards:
Read one email comment we just received, "First of all, thanks so much for the most stimulating materials and up-to-date articles available to nutrition professionals on the Internet. You are, hands down, the BEST and I love how everything you create is applicable to real world situations." --Susan G. Kordish, MS, CNS, LDN, Premier Planning & Management, LLC
Here is how we have helped our subscribers:
Suzanne Luchetti, RD, is a busy RDN who counsels clients. This month she saved a lot of time by using our Communicating Food for Health membership library and custom handout request service. Suzanne received all three handouts delivered to her inbox plus we added them to the library so other CFFH members can use them as well.
- One client needed a handout with ideas and recipes for high-protein, high-fiber breakfasts that can be prepared in 5 minutes or less at 4:00 A.M. when she has to get ready for work.
- Another client is trying to drink more water but needs to learn how to make flavored water so she can wean herself off of soda.
- And another elderly client with diabetes needs information on resistant starch and fiber.
Mary Ann Hammerle RDN, LD, needed information on an anti-inflammatory diet and we emailed our latest articles and recommendations from an advisory board member.
And Kathy Braaten needed articles and handouts on diet and mental health for an upcoming presentation. We found 10 excellent research summaries for her.
Melissa Dalton, MS, RD, just took advantage of our Communicating Food for Health research service to make a stunning PowerPoint presentation for a corporate client. She was presenting health and nutrition benefits of holiday spices, plus delicious holiday recipe handouts. We were happy to help her and we know we saved her a lot of time at the last minute.
Jill Weisenberger, MS, RDN, CDE, has found that many of her clients have "carb phobia" or they think that any food that is colored white is not nutritious. I am sure you read or hear many common misconceptions about health and nutrition every day. She is one of our authors and has shared her experience and tips in the Communicating Food for Health library.
Beverlee Williams, BS, RN, CDE, needs to translate articles into Spanish for her church population. We gave her a private tour and tutorial over the phone and she was up to speed in minutes. Other subscribers have requested Thai, Chinese, Russian and Arabic and they enjoy the language translation tools coupled with over 10 years of articles that cover every topic.
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.