September 2017 for Premium Food and Health Communication Members:
Table of Contents:
- Read offline PDF
- Research review for professionals
- White label newsletter
- Shareable articles and handouts
- Graphic of the month
- Special member-only discounts
- Resources from our store
Read Offline PDF:
Here's the entire PDF version of the September 2017 newsletter, ready for you to download to read offline or distribute however you see fit!
- Nutritional Therapy for Osteoarthritis by James J. Kenney, Phd RD, FACN
- Sept-2017-White-Label copy Here's the Microsoft Word version of a white label nutrition newsletter that you can distribute however you'd like. You can even add your own logo! Copy into emails, blogs, newsletters, and handouts.
Article Links With Handouts to Share with Your Clients:
- Vegetable Spaghetti and Meatballs, Judy Doherty, BS, AOS
- Winter Squash Best Toppings, Judy Doherty, BS, AOS
- Truth About the Alkaline Diet by Lynn Greiger, RDN
- Breakfast and Weight Loss With Infographic by Lisa Andrews, MEd, RD
- AHA Guidelines on Fat Lynn Greiger, RDN
- A1 Versus A1 Milk by Lynn Greiger, RDN
- Chicken Shopping Guide and Chart, Judy Doherty, BS, AOS
- Nutrition Therapy for Osteoarthritis, James J. Kenney, PhD, RD, LD, FACN
Graphic of the Month:
Editor's Note: Last month we featured a webinar about debunking fad diet claims with Lisa Andrews, MEd, RDN. She also covered what is working with regards to various diet approaches from fasting to vegetarian to DASH to 2 new meds with the FDA. The on-demand copy and all courses are here. This month she is discussing breakfast. There is also an article which debunks the alkaline diet.
Here is what's new in our store:
Special discount for our store: HOTSUM for 10% off and free shipping
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.