Bon Voyage Party and Vacation Class

Bon Voyage Party – have a party to say goodbye to foods that are high in saturated fat, sodium and cholesterol and also to foods that are high in calorie density.
Examples of these might include cookies, crackers, fast food, sugared cereals, fatty deli meats and other processed foods. Where are you going to? Paradise of course! Paradise is full of all of the right kinds of foods: fresh fruits, beautiful salads and vegetables, entrees based on whole grains, desserts made from nonfat dairy and fresh fruit, etc. Everyone can come dressed as a tacky tourist and they can bring a dish or recipe for foods from paradise. This makes a fun class theme for summer.Be an active tour guide. Have participants share their vacation stories and highlight ways they were more active while vactioning. Hiking, swimming, walking, bicycling, canoeing and kayaking are fun ways they can enjoy being active on vacation. Help participants develop a healthful vacation plan.Dina Aronson, MS, RD, LDN, has a tip is for those planning a road trip. Invest in an electric cooler that you can plug into the cigarette lighter in the car. Pack it full of raw veggies and dip, hummus and pita, yogurt, fresh fruit and healthful beverages. (Also, pack a bag of things such as cereal, baked tortilla chips, instant soup cups and crackers; along with plastic plates, spoons and forks and napkins). Then, once a day or so, you can splurge on a meal or snack out, but the rest of the time you’re eating healthfully. Her husband and she do this, and in the process they save money, have more time for activities, and eat really well! Their cooler even comes with an adapter so they can plug it into the wall of the room in which they’re staying.
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
Previous
Previous

High Fructose Corn Syrup Display

Next
Next

Healthier Diets Reduce CVD Events