Benefits of Being More Active

cooking
Written By Judy Doherty, MPS, PCII

The Benefits of Being More Active Are:

  • You strengthen muscles that help you breathe.
  • You become a better fat burner; you actually make more of the enzymes that burn fat in your body.
  • You?ll have more energy.
  • You?ll regulate your appetite better
  • You will improve insulin sensitivity which helps you to burn calories easier rather than store them as fat.
  • Your self-esteem will increase so you feel confident about the decisions you are making.
  • Your tension and anxiety are more manageable so you make better food decisions.
  • You decrease your risk of colon cancer and possibly other cancers.
  • You may help retard the aging process of your body.
  • You may increase your brain power.

Weight bearing and resistance exercise will:

  • Help increase bone strength and prevent osteoporosis.
  • Help you develop overall muscle strength.
  • Increase basal metabolic rate so you burn more calories even while sleeping.
  • Help keep you from falling.

The Specific Benefits to Your Heart Are:

  • An increase in stroke volume (the amount of blood pumped out each time your heart beats).
  • A decrease in heart rate and resting pulse (so the heart works less at rest time!)
  • An increase in the amount of work you can do before getting chest pains if you have angina.
  • Protection against rapid heart rate

Exercise affects other risk factors for heart disease by:

  • Decreasing blood pressure.
  • Decreasing the circulating blood fats (triglycerides).
  • Decreasing weight around the middle.
  • Increasing HDL, the good cholesterol.
  • Helping with smoking cessation.
  • Helping to control blood sugar.
  • Relieving stress
  • Altering a sedentary lifestyle.

By Nancy Kennedy, MS, RD, Cardiac Rehab Educator, Shelby Township, MI

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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