Vacation Your Way to Better Health

Sure everyone needs a vacation to take a break from life’s hectic pace, work and hassles. But a vacation from a stressful job doesn’t have to mean adding pounds to your waist. It can mean a jump start to better health and allow you to come back invigorated and ready to do better. What better time to focus on eating healthy and exercise than when you have the time? Here is a little checklist to help you plan a good getaway:Destination(s):    ______________________________________Health goal:1) Get in better shape2) Stay in shape3) Not gain weight4) Other: ______________________________Activities:1) Walking and sightseeing2) Water sports3) Hiking4) Biking5) Working out in gym6) Other: ______________________________Exercise equipment/apparel needed:    _________________________________Can I cook or do I have to eat most of my meals out:    _________________________________Foods that that will help me follow my plan, e.g. fruits for snacks, breakfast:_________________________________High-risk situations that may occur, e.g. midnight buffet, large restaurant meals: _________________________________Tips for better calorie control• Plan, plan, plan and plan. Before you begin, plan how you can incorporate exercise and a healthful diet at the same time.• Try to find hotels that have refrigerators and exercise facilities.• Choose a balance between high-calorie and low-calorie foods. Start your meal with the more filling, lower-calorie foods such as fruits or vegetables.• Many restaurants serve very large portions, so try to decrease portions by splitting an entrée or getting a child’s portion or appetizer.• Limit alcohol to two drinks per day.Snack and breakfast shopping listHere is a basic shopping list of healthful foods for breakfast and snacks. If you have a refrigerator or cooler for the dairy stuff that is great otherwise buy just for the day:• Fruit-flavored light, nonfat yogurt• Apples, bananas, melon, strawberries• Pretzels• Low-fat popcorn• Diet drinks• Cereal and skim milk• Baby carrots

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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Breakfast: Beware of Calories