Total Diet Recall Questionnaire
Part I. Food (circle yes or no)
Finish the sentence, I eat:
Fruits and vegetables every day Yes No
Sweets less than twice a week Yes No
Breakfast daily Yes No
Fish at least twice times week Yes No
Whole grains at least five times a week Yes No
Soy foods (tofu and soybeans) twice a week Yes No
Red meat less than twice a week Yes No
Organic foods every day Yes No
Beans and legumes at least five times a week Yes No
A handful of nuts every day Yes No
Part II. Beverages (circle yes or no)
Finish the sentence, I drink:
Water throughout the day Yes No
Plain coffee every day (no more than 3 8-ounce Yes No
A glass of fruit juice every day (1 glass = Yes No
Not more than 1 to 2 glasses of alcohol daily Yes No
Milk shakes occasionally Yes No
Regular soda less than twice a week Yes No
Mineral water daily Yes No
Fruit shakes at least three times a week Yes No
Green tea daily Yes No
Diet soda less than once per day Yes No
Total Diet Score Card ____ ____
Tally your score by counting up the number of yes's and no's. If you have more yes's, you have a balanced diet filled with real, whole foods and make room for small indulgences. If you have more no's, you should evaluate your overall diet and try to incorporate more nutrient-rich foods into your day.
Courtesy of The Essential Guide to Healthy Healing Foods by Victoria Shanta Retelny, RD, LDN.
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.