Mystery Veggie Game

Marsha K. Weaver uses this game with a variety of audiences, from kids to older folks. It is easy to do, and you can vary it with seasonally available produce.
1. Place a variety of common and unusual vegetables and/or fruits in clean crew-type socks.2. Pass the socks around the group. Have each participant feel and smell the item through the sock (without taking it out) and write the name of the item they suspect on a sheet of paper, numbered from 1 to whatever number of items you are using.3. After everyone has had a chance to feel and smell the items in the socks and record their answers, ask for guesses and pull them out one by one. Discuss the nutritional aspects of each item and possible preparation methods or favorite ways of eating. Sample some of the more unusual or exotic items.4. Depending on budget and type of event, you can sometimes give some of the produce items individually for prizes or put several in a basket for a bigger prize.This idea can also be used for wellness fairs. And it will make a GREAT fun game for National Nutrition Month this year since the theme is centered around fruits and vegetables.Here are our favorites for fruits:• star fruit – fun shape• kiwi – beautiful color• avocado – used like a vegetable but botanically it is a fruit• tangerine – easy to eat on the go• lemon – great for salads• apple – great for snacks• pear – easy to guess but makes a great snackAnd here are our favorites for vegetables:• sweet potato• broccoli• carrot• zucchini• egg plant
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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