Presentation Ideas You Can Use - It's an Aging Affair

Age Ideas
Hollis Bass, MEd, RD, came up?with a great idea for kids that?has spurned a new product?set. We wanted to share it here?for members so they could use?it for class ideas, too!
8 Applications of Health - Most?kids know what an ?App? is -?either they have an iTouch or?iPhone, or their friends do, too.?Why not come up with 8 applications?of health?
Here is her list:
1.i-move - don?t sit
2.i-choose - better choices
3.i-drink - not so much soda
4.i-read - food labels, that is
5.i-fruit/veg - more more more
6.i-measure - portion control
7.i-order - do better when out
8.i-health - what is health?
It is based for today?s kids who?need to move more and make?better food choices.
Victoria Shanta Retelny, RD?has what she calls 4 for 40+ for?adults:
1) Eat what you love, but LESS?of it. By not denying yourself,?but just taking less you won?t?notice the difference and you?won?t be eating as many?calories.
2) Grow UP your eating. In Hal?Edward Runkel?s?book, Scream-Free Parenting,?he talks about ?growing?yourself up? to parent more effectively?and essentially more?calmly. I equate his concept?with what we need to do once?we hit 40, grow up when it?comes to what you choose to?eat. Try to refine your tastes to?include MORE (what I call?Grown Up fare) plants including?fruits, vegetables, beans,?legumes, whole grains and?vegetable oils.
3) Savor what you eat. Take?the time to eat mindfully by?eating more slowly and really?tasting your food.
4) Keep the metabolism up?with movement.
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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Mind Over Munching Takes Practice