Diet and Exercise - Perfect Partners!

Benefits of Being More ActiveStrengthens muscles that help you breatheYou become a better fat burner; you actually make more of the enzymes that burn fat in your bodyYou’ll have more energyHelps you regulate your appetite betterImproves insulin sensitivity which helps you to burn calories easier rather than store them as fatIncreases self-esteem so you feel confident about the decisions you are makingHelps relieve tension and anxiety so you are better able to manage your food decisionsDecreases the risk of colon cancer and possibly other cancersMay help retard agingMay increase brain powerWeight bearing and resistance exercise will:Help increase bone strength and prevent osteoporosisHelp you develop overall muscle strengthIncrease basal metabolic rate so you burn more calories even while sleepingHelps keep you from fallingSpecific Benefits to Your Heart:Increases stroke volume (the amount of blood pumped out each time your heart beats)This allows heart rate to decrease and resting pulse to decrease (so the heart works less at rest!)The amount of work performed before you get chest pain will increaseHelps protect against rapid heart rateAffects other risk factors for heart disease by:Decreasing blood pressureDecreasing the circulating blood fats (triglycerides)Decreasing weight around the middleIncreasing HDL, the good cholesterolHelping with smoking cessationHelping to control blood sugarRelieving stressAltering a sedentary lifestyleBy 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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