Lower Blood Pressure Trivia Game

Play this game with your audience to help them learn about lowering their blood pressure. Each member that comes up with a right answer gets a point.
At the end, tally up the points and reward the winner with a small fruit basket or other healthy prize. At the end of the game, reward the audience with copies of healthy recipes and handouts on how to eat less sodium. You will find more information about sodium and high blood pressure in our new online CPE course about salt at www.foodandhealth.com. Here are10 questions you can ask:1. What is blood pressure? (The force of blood against artery walls)2. What is considered a normal blood pressure? (120/80 or less)3. What is the number one cause of a rise in blood pressure with age? (Excess sodium intake)4. What are other things can you do to lower blood pressure besides lowering sodium in your diet? (Lose weight, exercise, limit alcohol intake, eat a healthier diet similar to the DASH diet)5. If you stop using the salt shaker, does that mean you are eating a low-sodium diet? (NO!)6. Which foods are high in sodium?7. Which foods are low in sodium?8. Why is high blood pressure bad? (It increases your risk for getting heart disease and/or kidney disease, and for having a stroke.)9. What are the symptoms of high blood pressure? (None)10. How do you find out if you have high blood pressure? (Have your blood pressure checked regularly by a health professional.)
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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Resistant Hypertension and Diet