Shopping With Kids

• Have children make a shopping list. Older children can plan a meal, then make a list. Younger children can be encouraged to list a few of their favorite healthy foods.

• Take a trip to the local farmer’s market to pick out fresh produce. The nicest thing about the farmer’s market, besides quality and price, is that there are no cookies, sweetened cereals, crackers, candy, toys or juice to compete with your time and effort. Suddenly the focus is on fruits and vegetables!• If you don’t have a farmer’s market near you, create a produce stand in the classroom, try to find a roadside produce stand or use the produce aisle of the grocery store.• Give children a tour of the market/produce stand or identify and explain a few of the produce items. If possible, allow them to sample, select and purchase a few items.Produce preparation• Have everyone wash their hands before any food preparation begins, .• Allow kids to help wash and prepare the fresh produce you selected at the market. They can wash items under cold running water, shuck corn, stir lettuce in a sink of water, or place cut items in a bag. Adults should always use knives, peelers or other sharp objects.• Smaller children should be given a sturdy step stool so they can reach counters and sinks.• Clean as you go and encourage your young helpers to do the same.• Allow children to sample items they have chosen; encourage them to try something new.
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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Tween Label Reading

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School Wellness Fair