4 for 40 Plus

cooking
Written By Judy Doherty, MPS, PCII
Victoria Shanta Retelny, RD has what she calls 4 for 40+ for adults:
1) Eat what you love, but LESS of it. By not denying yourself, but just taking less you won’t notice the difference and you won’t be eating as many calories.2) Grow UP your eating. In Hal Edward Runkel’s book, ScreamFree Parenting, he talks about ‘growing yourself up’ to parent more effectively and essentially more calmly. I equate his concept with what we need to do once we hit 40, grow up when it comes to what you choose to eat. Try to refine your tastes to include MORE (what I call Grown Up fare) plants including fruits, vegetables, beans, legumes, whole grains and vegetable oils.3) Savor what you eat. Take the time to eat mindfully by eating more slowly and really tasting your food.4) Keep the metabolism up with movement.
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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