Aneurysm Model

The aneurysm model was made by cutting two 16-inch lengths from the legs of red tights.
One length represented the healthy artery- it stretched and contracted easily to simulate how a healthy artery expands to fill a “beat” of blood, then contracts to push that blood along. We created the artery with the aneurysm by making a 1-inch hole near the center of a 12 inch long cardboard cylindrical tube that was 3 inches in diameter. Next, we slid the tube inside the second length of tights, pulling about two inches of the tights out over the end of the tube, tucking it inside the tube to cover the cardboard edge and securely attaching the tucked in portion of the tights to the inside of the tube with glue. After the glue set, we gently pulled the tights along the outside of the cylinder until they were smooth, tucked the excess tights inside the other end of the tube and secured it with glue.Subsequently we attached a balloon to a balloon inflater with a twister tie, placed the balloon and inflater in the tube until the balloon was next to the 1-inch circular hole. Then we gently pressed the balloon through the hole and positioned it between the outside of the tube and the red tights. When the balloon was inflated, it looked like an aneurysm in an artery. As the balloon was inflated we described how plaque hardens arteries, raises blood pressure and may weaken a part of the artery so much that the increased blood pressure can cause an aneurysm. Then we described how the aneurysm may burst and cause internal bleeding.
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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