Class for Chronic Disease

cooking
Written By Judy Doherty, MPS, PCII
Since eating can become very restrictive with a chronic disease, Victoria Shanta-Retelny, RD, LD, puts some fun in it.
The focus should be on taking it one day at a time. For National Nutrition Month, encourage the group to keep food and activity logs daily. Have the participants do an inventory of the new vegetables, fruits, grains and/or activities they tried that week. They can rank how they liked that food/activity (Scale 1 - 10). The following week they have to incorporate the top rankers twice into their eating or exercise regimen. By the end of the month, they will be eating more healthfully and exercising more.
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

Cole Slaw Demo
Next

Category Game