4 Easy Activities for Nutrition Month

1. The Power Plate Challenge

Focus: Build a Heart-Healthy Plate

Objective: Teach participants how to build a plate that supports heart health using the updated dietary guidance.

Activity:

  • Provide paper plates or printable templates.

  • Participants “fill” their plate by drawing or using food cut-outs.

  • Requirements:

    • Half the plate fruits and/or vegetables

    • One serving of whole grains

    • One serving of lean protein (beans, fish, poultry, tofu)

    • One serving of dairy or calcium-rich milk/yogurt

    • Keep saturated fat under 10% of total calories

    • No ultra-processed foods

    • Make it about your favorite foods

Heart-Healthy Lesson Tie-In

  • Saturated fat: limit to 10% of calories

  • Sodium: keep under 2,300 mg/day

  • Added sugars: limit to 10% of calories

  • Emphasize potassium-rich produce and fiber from whole grains

Power Message: “Half your plate plants = Power for your heart.”

2. Sodium Swap Lab

Focus: The Power of Smart Swaps

Objective: Demonstrate how small swaps dramatically reduce sodium and protect heart health.

Activity:

  • Present two versions of common foods:

    • Canned soup vs. homemade soup

    • Processed deli sandwich vs. whole-food version

    • Frozen meal vs. meal built from scratch

  • Have participants compare labels and calculate the total sodium.

Extension: Create a “Power Swap Wall” where participants list:

  • Flavor swaps: herbs instead of salt

  • Beans instead of processed meats

  • Plain yogurt instead of heavy cream

Heart-Healthy Lesson Tie-In

  • Sodium limit: 2,300 mg/day

  • DASH principles: emphasize fruits, vegetables, low-fat dairy, nuts, legumes

Power Message

“Flavor is power — salt isn’t.”

3. Fiber Is Power Game

Focus: Whole Foods vs. Ultra-Processed Foods

Objective: Teach how fiber lowers heart disease risk and how to recognize ultra-processed foods.

Activity:

  • Display real food packages and whole foods.

  • Participants sort them into:

    • Whole / minimally processed

    • Ultra-processed

  • Then identify fiber content per serving.

Teaching Points

  • Fiber supports cholesterol reduction

  • Whole grains > refined grains

  • Short ingredient lists usually indicate less processing

Heart-Healthy Lesson Tie-In

  • Emphasize whole grains, beans, fruits, and vegetables

  • Limit ultra-processed foods high in sodium, added sugars, and saturated fat

Power Message: “Fiber fuels your heart.”

4. Build a Day of Power

Focus: Heart-Healthy Meal Planning

Objective: Apply the Dietary Guidelines by planning a full day of heart-healthy meals.

Activity

Participants design:

  • Breakfast

  • Lunch

  • Dinner

  • Snack

Rules:

  • Stay under 2,300 mg of sodium

  • Keep saturated fat under 10%

  • Include 5+ servings of fruits/vegetables

  • Use whole grains

  • Include a calcium-rich dairy option

Advanced Version: Have groups calculate approximate saturated fat grams and sodium totals.

Power Message: “Every meal is a chance to keep a healthy heart.”

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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March 2026 Nutrition Month Theme