Holiday Party Survival Tips

1. Think first – “Do I really like this?” “Is this on my list of favorites?”2. Taste next – Ask yourself, “Is it as good as I thought it would be?” If not, don’t eat it!3. Eat a small meal before attending special events and parties.4. Remember your exercise. Special event schedules can disrupt your routine.5. Set realistic goals – strive for weight maintenance rather than weight loss.6. Remember that alcohol increases appetite and contributes calories.7. Make the first drink at a party low calorie; save the high-calorie beverage for the end of the party.8. Learn the art of saying “No, thank you. I’m full.”9. Visualize yourself succeeding.10. Practice moderation, not deprivation.11. Focus on enjoying family and friends.12. Position yourself away from the buffet table. Concentrate on the conversation instead.13. Bring a healthful dish to share. Some favorite ideas include: tossed salad, vegetable platter, fresh fruit salad, pasta salad, platter of turkey sandwiches or vegetable soup.14. Concentrate on calorie-free intangibles like music and atmosphere.15. Be positive – don’t give up. Sometimes it is easy to get discouraged if you have a bad day. But remember, there is always tomorrow to redeem yourself by eating more salads and getting more exercise!!16. Prolong the enjoyment; eat a small portion and save some for tomorrow.17. Think of food safety – refrigerate leftovers promptly.18. Be prepared for social pressures.19. If you are the cook, you are in charge of fat and calories.20. Survey the buffet before filling your plate. Instead of trying a lot of items, fill half with vegetables and then select a few favorites to enjoy.By Mary Wilson, MS, RD,Extension Nutrition Specialist,University of Nevada Cooperative Extension.

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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