About

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02/28/2010 03:39 am

About. Food & Health Communications is a private publisher dedicated to creating fun, engaging nutrition education materials for professionals and teachers to make a difference in their clients' lives. We print on-demand so that materials remain up to date and we provide free digital updates to products for our clients. Our materials are based on peer-reviewed, current scientific information. We do not accept advertising or funding by any outside organization. Information provided on the site is meant to complement and not replace any advice or information from a health professional.

Food and Health Communications offers the following products and services:

Wellness Programs and Nutrition Education Materials. Use our nutrition education materials for classes, presentations, classrooms, cafeterias, offices and wellness fairs. Our posters, DVDs, PowerPoint presentations, handouts and curriculum will get you going fast and looking great. You will find our employee weight loss and wellness programs to save you money by making your employees healthier and happier.

Corporate customers include: Chrysler, University of Minnesota, Kaiser Permanente, NASA, Cleveland Clinic, Mayo Clinic, Fry's Food and Drug, Texas Cooperative Extension, Rutgers Cooperative Extension, Cornell Cooperative Extension, Eau Claire Dept on Aging, Michigan State University, University of Idaho, Dairy Farmers of Ontario, VA Medical Center, USAF Academy, Jefferson County Health Department, Pomona Unified School District, Florida Department of Public Health, and many more!

Newsletters, handouts, brochures, website and blog content. Does your company need up-to-the minute wellness information for employees or clients? Allow our creative services to provide excellent content for handouts, newsletters, or a blog or website with your logo for print or electronic distribution. Or use our content to make your own newsletter by copying ours; Communicating Food for Health provides many of our clients with content for their communication needs.

Subscribers include: family and consumer science, dietitians, teachers, diabetes care professionals, spas and gyms, weight loss centers, cardiac rehab, hospitals, public health, WIC centers, bariatric offices, nursing homes, physicians, universities, community colleges, high school, middle school, military, corporate wellness, public relations, human resources and chefs.

Custom Recipes, Recipe Analysis and Food Photos. Do you need recipes or food photos for your website, book, magazine or other project? Do you need recipe nutritional analysis for restaurants, food manufacturing or books? Our professional expertise is ready to help you. Our award-winning work has been used and featured by college nutrition text books, Inside Triathlon Magazine, Pritikin Longevity Center, The Calorie Density Solution Book (Robert Pritikin), Global Gourmet Solutions, Dupont and Webmd.com, Nutrio.com, Princess House, Williams Hospitality, Kellogg, City of Houston WIC program, Mediterranean Foods Alliance (grand prize recipe), PBS television, Pastry Art and Design Magazine, Chocolatier, Bon Appetit, Grand Finales, over 3900 websites and by many more companies!

Publisher Judy Doherty was mentioned in a press release by the Culinary Institute of America for ProChef2 status - read the release here and read the blog post about the story with pictures here.

Williamson Hospitality won an award from MenuMasters for the Smarty Foods program, using Food & Health Communications' products. Click here to view the Flash video, showing how they integrated our offerings.

Food & Health Communications, Inc.
P.O. Box 266498, Weston, FL 33326
Phone: 800-462-2352 (954-385-5328)
Fax: 800-433-7435 (954-385-5329)
Skype: foodandhealth
Email: Email us
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Foodandhealth.com has partnered with USDA to help get MyPyramid's critical nutrition guidelines into the hands of families, teachers and health educators to help individuals shop and stock their kitchen with MyPyramid. Cooking and meal planning is easy when you have the right ingredients on hand with recipes, shopping lists, handouts and leader activity guides. For more information, click here.

Bio of the President:

Bio of the President

Judy became interested in cooking at an early age, when she helped her grandmother in the kitchen. One of her first whole-grain foods, and a favorite staple today, is oatmeal cooked with raisins.

She got her first job in the food service industry when she was just 15. She wanted to buy a car. One thing led to another, and by the time she was 18 she was accepted into the Culinary Institute of America in Hyde Park, New York. She graduated second in her class with scholastic honors.

Judy attended the Fachschule Richemont in Lucerne, Switzerland, where she studied pastry arts and baking. She has many awards including the prestigious American Culinary Federation Gold Medal and Bronze Medals, Chef of the Year and finalist for the U.S. World Pastry Cup Team.

She now owns Food and Health Communications, a private publishing company dedicated to "making nutrition science edible." She has a passion for creating healthful dishes that are delicious and easy to prepare and for competing in half-ironman triathlons!

In 2005, Judy received ProChef 2 Certification from The Culinary Institute of America, which includes competency verification of skills for Mediterranean cooking, healthy cooking, baking and garde manger. She is now working on obtaining the skills needed for ProChef 3.