Take A Vacation Class

cookingwellness fair ideas
Written By Judy Doherty, MPS, PCII
Have a fun class or bulletin board or email newsletter regarding a healthful vacation.

Take a Vacation ClassPlay a game. Split the audience into several groups of 8 people with each one having a group leader. The theme to discuss is “We are going on vacation - what are we taking to eat better for each meal and snacks and what are we taking to be more active?” Each group discusses what they will pack. They have 8 minutes to discuss and make a list. At the end of the time, the leader of each group comes up and shares the list.The class votes on the best list - for healthful food in the cooler and the best exercise activities. The winning team gets a fun prize! Maybe some water bottles, a pedometer, visor, snack packs, etc.Vacation pop quiz:Name three different 100 calorie snacks: (banana, 20 grapes, 1 cup blueberries, 10-15 strawberries, 8 crackers, 1 cup cereal, etc.)What are the 2 differences between the eat a lot/sleep a lot vacation in the handout in this issue and the active heart-healthy vacation? Answers: healthy food, more activity!Have everyone share their last vacation and generate ideas to use a vacation to jump start your health.

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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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