Community Obesity Program

Caryn Alter, MS, RD used this program for her community and over 500 pounds were lost during the program.
TitleCommunity Obesity ProgramIntroThe staff of the Health Awareness Center, the community health division of CentraState Hospital, initiated a community-wide intervention for obesity. The initiative was done in cooperation with the mayor of a nearby town for the residents of his town.BodyOver 300 community members registered for the program, which ran for 10 weeks. Registrants attended weekly nutrition and exercise education sessions, and participated in community walks, supermarket tours, and a cooking demonstration. Weights and blood pressures were tracked by registered nurses throughout the program. There were 105 active participants. The total weight loss for the program was 523 pounds, and almost 62% of the active participants lowered their blood pressure.The program provided two 30-minute education sessions (one in the daytime, one in the evening) each week during the 10-week program. The topics were:
  • "Eat Great, Lose Weight"
  • "Portion Distortion"
  • "Exercise: The Bottom Line"
  • "Dining Out Do's and Don'ts"
  • "Battle of the Binge"
  • "Food Shop Weight Drops"
  • "Exercise: Pump Up Your Metabolism"
  • "Extreme Meal Makeovers"
  • "Food Power"
  • "Keep the Ball Rolling"

Printed handouts were provided for the education sessions.Two exercise-themed weekly topics were taught by certified fitness instructors. Six community walks (a trail walk, a family walk, an historic walk, a stroller walk, a senior walk, and a 3-mile walk) were held.Registered dietitians led four supermarket tours, and collaborated with local restaurants to help them earmark the healthy selections on their menus. A cooking demonstration was held at a local high school with its culinary management program. -------Caryn Alter, MS, RDCentraState Medical Center

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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