Eat Well Play Well

Here are some activities that encourage, “Eat Well, Play Well” by Carol Schnittjer, RD.
• Blow up a number of balloons in each of the following colors: yellow, green, blue and red.• Play music, and have the students bop the balloons back and forth to each other to keep them in the air.• Stop the music and have each student grab a balloon.• The teacher can point to a student and have him name a food from the food group that is represented by the color of balloon he is holding. For example: yellow is grain products; green is fruits and vegetables; blue is dairy products; red is meat and protein.Editor’s Note: You could also represent the 5 colors of produce with the balloons!Here is her second idea:• In the school gym, place pictures of many different foods in a pile in the middle of the floor.• In each corner of the room, place a different color to represent the 4 food groups: yellow for grain products; green for vegetables and fruit; blue for milk products; red for meat and alternatives.• Have the students run to the middle of the gym, choose a food picture and run to the corner with the correct food group color.• Have the students continue to run to the food pictures and place them in the appropriate corners until all are used.• At the end, go to each corner with all the students to see if the foods have been put into the right food groups, and if not, have them identify the correct one.
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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