Shopping Tour to Feel Better

Here is another great shopping tour theme idea:Food Shopping to Feel GoodEvery time you grocery shop can be a wellness visit. A recent trend report in Progressive Grocer revealed that Americans have a heightened desire to ‘feel good’ and improve their quality of life. This is showing up in shopping carts nation-wide. Victoria Shanta Retelny, RD, LDN, author of The Essential Guide to Healthy Healing Foods (Penguin Books, July 2011) offers some tips for grocery shopping to soothe the mind and body.• Map out your grocery visit before you enter the store to bring peace to your shopping experience.• Think plants with vegetables and fruits first. Head to the produce section and choose the fresh, colorful varieties for your weekly salads, meals and snacks. Choose locally grown produce when you can. Frozen veggies and fruits are fine as long as there are no added salt, coloring or flavorings.• Watch for whole grains in breads, cereals, rice and pasta that have the word “whole” as their first ingredient (and at least 3 - 5 grams of fiber per serving).• - Minimize meat by planning for at least two meatless days per week. For your meat days, choose lean red meat, skinless chicken and turkey breast, and oily fish (i.e., wild salmon, halibut and tuna).• - Boost beans and peas, such as kidney beans, pinto beans, black beans, soybeans, split peas, blackeyes peas for fiber and meatfree protein. If you buy canned, when you get home just rinse and drain before using.• - Call out calcium with fewer calories in dairy with skim milk (which contains a bit more calcium per cup) or go for calcium-fortified soy, rice or almond milk. Choose plain yogurt and add your own fruit, a swirl of honey or agave nectar.Victoria Shanta Retelny, RD, LDN, LivingWell Communications, livingwellcommunications.com

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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Nutrition Month at the Worksite