Healthier Snack Promotion

cookingcooking demosnutrition month
Written By Judy Doherty, MPS, PCII
Cathy Fitzgerald, MS, RD, and the MFit nutrition staff at the University of Michigan Health System would like to share some activity ideas that they have done with small groups of up to 30 people.
Choosing Healthier SnacksThis activity focuses on making healthier choices when there aren't really healthful foods around, such as fresh fruit, vegetables or whole grains.1. Pass out various snack choices from convenience stores and vending machines.2. Teach the participants how to read the nutrition label for calories, total fat and saturated fat adjusting for how many servings are in the package.3. Recommend choosing snacks with fewer than 5 grams of total fat and less than 1 gram of saturated fat per serving.4. Then, the participants read the labels sharing the information with the group.For both activities, it helps to give the participants general daily guidelines for total calories, total fat and saturated fat so they have a reference from which to start.
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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