Tag

Food Group TagThis is a game that will involve a large amount of players. The players will break in to two different groups.TAGGERS:You will need to pick four “taggers” who will work as a team to tag the rest of the players. Each tagger will be given a food group: Protein, Grains, Fruits, and Vegetables.EMPTY SERVINGS:The rest of the players will be called “Empty Servings”. Their goal is to run away from the taggers. Empty Servings do not work as a team.HOW TO PLAY:The taggers must tag each of the Empty Servings within four minutes of game time. Once an Empty Serving player has been tagged they have to freeze in place and announce what food group they are part of now and think of a food in that group.The taggers main goal is to make sure they have a healthy plate. Meaning they have to have:1 fruit1 vegetable1 protein1 grainExample: If there are eight empty servings the taggers must make two empty servings fruits, two empty servings veggies, two whole grains, and two proteins.Game Time: The four taggers must line up shoulder to shoulder with the Empty Servings standing five feet in front of them. Once “Go” is called the Empty Servings must run away from the Taggers for four minutes.Once the game time is finished “Stop” must be called. The tagger must stop where they are and then count to make sure they have the right number of food groups.If the Taggers do not have the right numbers of food groups they have 30 seconds to change one empty serving player to balance their plate.Example: If you have too man protein servings you can change one of them to a serving of vegetables or fruits or whatever is needed.At the end of the game you can serve a glass of skim milk to help everyone know that a serving of dairy is included, too.Find more MyPlate presentations and handouts in the library by subscribing now.Game creation by Sean Tuohy.

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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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