Athlerosclerosis Display

cookingwellness fair ideas
Written By Judy Doherty, MPS, PCII
To illustrate the risks of a high fat diet, we developed artery models as well as a working model of an aneurysm.
The arteries were made using two 1-foot lengths of a heavy cardboard cylindrical mailing tube that was 4-inches in diameter and spray painted red. In one artery tube, we created fatty streaks by applying thin streaks of yellow wax inside the tube. For the second clogged artery, we created plaque by building up wax until a ping pong ball could not pass through the artery. We used marbles to represent red blood cells and a ping pong ball to represent a blood clot. To demonstrate blood flow, we poured the marbles through the arteries into a plastic bowl, pointing out how they flowed easily through he artery that only had fatty streaks, but flowed more slowly through the clogged artery. To demonstrate the effect of blood clots, we poured the marbles and a ping pong ball through the arteries and described how blood clots can become lodged in an artery and cut off the blood flow.
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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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