Nutrition Olympics

Shauna Schultz, RD, plays games to keep kids interested in nutrition and health education.
1. Set up different stations for children to participate in, making sure each activity is age appropriate. Station ideas include melon dumbells, apple toss and broccoli forest (obstacle course), carrot javelin throw and a rainbow track.2. You may choose to use plastic versions of fruits and vegetables for the activities to cut down on the mess.3. Children will have the opportunity to participate in each activity and learn about the featured fruit/vegetable at the same time. For instance, at the melon dumbell station they can lift the dumbell, learn about different kinds of melons and which vitamins and minerals they contain.4. Posters can be displayed showing different varieties as well as the vitamins present and the benefits. For example, write vitamin A on a poster board and include pictures of eyes, skin, etc. to show the benefit.5. You may also choose to have a trivia contest, food samples, coloring stations or novelty items for the children to take. It’s also nice to set up a table for parents where they can take recipes and fact sheets.6. Playing themed music as well as dressing in fruit or vegetable attire may liven up the event.
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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