Holiday Message

Every Day is Not a Holiday

Lauren Giddings, RD, Director of Nutrition Services, tells her clients, “Enjoy the eating festivities on Thanksgiving and Christmas, but if you eat like every day is a holiday, we need to talk!”

So many people get worked up over the idea they can’t enjoy all their holiday favorites. I tell them enjoy. What we need to talk about is what we eat every day, not just what we do on two special days in the year. And her final tip, “Sweet potatoes are one of those great super foods. Let’s make this something we eat all year long, not just on Christmas and Thanksgiving.”

Holiday Newsletter Messages

Monica Dawkins writes a year-end newsletter, Healthy Holiday Lifestyle. She focuses on:
• Holiday dinner substitutions.• Adding sparkle nutritiously to the holiday meal.• Holiday leftover tips.• Making physical activity a priority during the holidays.

Holiday Party Primer

Mary Wilson, MS, RD, Extension Nutrition Specialist, conducts a class to help individuals maintain their healthful lifestyle during the holidays.
She asks, “What are some food challenges or other problems people face during special events and parties?” She encourages the class to brainstorm and write them down. Here are her examples:• Eating too much• Gaining weight• Saying “no” to Aunt Betty• Eating at night• No time for exerciseShe uses a flip chart with the class to brainstorm ways to counter these challenges.Participants identify and write down two personal food challenges that they face during the holidays and create a strategy to minimize each challenge.
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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Holiday Calorie Control

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Bridal Shower