Louise Levy, MPH, came up with the idea of using the top 20 list of antioxidant foods.
She welcomes this list for her nutrition education classes to divert attention from all the low-carb fad diets that are being portrayed in the media.
Barbara Rice, MS, RD, at Johnson Space Center conducted a presentation titled, “Eating from the Rainbow.” This featured fresh fruits and vegetables as well as some other foods whose nutrient contents may offer protection against cancer, diabetes, stroke, arteriosclerosis, cardiovascular disease risks as well as risks for other chronic diseases.
Colorful handouts are available for each attendee and after each Tuesday’s presentation, a Taste Test Tuesday is conducted by the Wellness Committee. This gives employees the opportunity to actually taste the colorful foods that Barbara has discussed in the presentation. These included cherry tomatoes, pink grapefruit, broccoli, roasted garlic, raw spinach, blueberries, salmon, oats, red grapes, walnuts, almonds and green tea. Barbara says, “I am not sure that I can tell you what their favorite was because, after hearing me talk about the phytochemicals and antioxidants, etc., I think that everyone saw this as an opportunity to have a very small taste of the ones that were unfamiliar to them such as green tea, etc. Everyone was surprised at how tasty the roasted garlic was. I think all enjoyed the blueberries and red grapefruit as well as the salmon and walnuts. Most were really surprised at how even a very small portion packs a great nutrient punch.”
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.