Recipe references
Nutritionist Pro recipes are separated into two categories:
- Quantity food recipes
These typically serve 100 people and are primarily used in a food service setting. Source: Quantity Recipes for School Food Service, USDA. Food and Nutrition Service, 1988.
Campus Favorites: Quantity Vegetarian Recipes, Dietitians in College and University Food Service Dietetics Practice Group and Management in Health Care Systems (now Management in Food & Nutrition Systems) Dietetics Practice Group of the American Dietetics Association, 1995.
- Consumer recipes
These serve six to 12 people and are primarily for home use. Sources: USDA Recipes and Tips for Healthy, Thrifty Meals, Communication Food for Health. Good Housekeeping magazine. The Good Housekeeping magazine is a registered trademark of the Hearst Corporation.
Judy Doherty, executive editor of Communicating Food for Health Newsletter, states "Axxya Systems provides you with delicious, well-tested, low fat, low sodium recipes from Communicating Food for Health Newsletter for use in your practice." Subscribing to the Communicating Food for Health Newsletter will continue to supply you with more recipes, in addition to cooking tips and supermarket news to make you a more effective nutrition educator. Please visit www.foodandhealth.com for more information.