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Save PDFThe Academy of Nutrition and Dietetics has announced the theme for National Nutrition Month(R) in March of 2022, Celebrate A World of Flavors.
We know it is early but it is never too early to think about what you want to teach for this important month.
Picking your topic
Topics for nutrition and health professionals to teach nutrition that has always been popular with our readers include Dietary Guidelines, MyPlate, Nutrition Facts Label Reading, Cooking, Meal Planning, Mindful Eating, or combatting fad diets. We often get asked for ideas about what to teach and often it comes down to the literacy of an audience along with their goals. Do they need to learn about fad diets? Basics? Meal planning? Shopping? Cooking? Eating Out? Fiber and Gut Health? Math and Nutrition? Cravings? Combatting substance abuse? The last two are newer but we are getting requests for them. The new theme can foster a world of flavor in your own backyard or it can also take a journey through healthful ethnic foods.
We were recently asked by a dietitian about how to combat cravings and we are working on new articles on that topic. There is a book that can help consumers make better choices and it is called the Willpower Instinct by Kelly McGonical, Ph.D., Psychologist and Professor at Stanford University. It talks about the scientifically proven (research cited in the book) importance of sleep, exercise, and meditation so that people can nurture the part of their brain that helps them practice self-control and will power to make better choices and stop procrastinating. The science of willpower could be a great topic to weave in for audiences who need help with motivation or cravings.
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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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