4 for 40 Plus

cooking
Written By Judy Doherty, MPS, PCII
Victoria Shanta Retelny, RD has what she calls 4 for 40+ for adults:
1) Eat what you love, but LESS of it. By not denying yourself, but just taking less you won’t notice the difference and you won’t be eating as many calories.2) Grow UP your eating. In Hal Edward Runkel’s book, ScreamFree Parenting, he talks about ‘growing yourself up’ to parent more effectively and essentially more calmly. I equate his concept with what we need to do once we hit 40, grow up when it comes to what you choose to eat. Try to refine your tastes to include MORE (what I call Grown Up fare) plants including fruits, vegetables, beans, legumes, whole grains and vegetable oils.3) Savor what you eat. Take the time to eat mindfully by eating more slowly and really tasting your food.4) Keep the metabolism up with movement.
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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