Diet and Exercise - Perfect Partners!

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Written By Judy Doherty, MPS, PCII

Benefits of Being More ActiveStrengthens muscles that help you breatheYou become a better fat burner; you actually make more of the enzymes that burn fat in your bodyYou’ll have more energyHelps you regulate your appetite betterImproves insulin sensitivity which helps you to burn calories easier rather than store them as fatIncreases self-esteem so you feel confident about the decisions you are makingHelps relieve tension and anxiety so you are better able to manage your food decisionsDecreases the risk of colon cancer and possibly other cancersMay help retard agingMay increase brain powerWeight bearing and resistance exercise will:Help increase bone strength and prevent osteoporosisHelp you develop overall muscle strengthIncrease basal metabolic rate so you burn more calories even while sleepingHelps keep you from fallingSpecific Benefits to Your Heart:Increases stroke volume (the amount of blood pumped out each time your heart beats)This allows heart rate to decrease and resting pulse to decrease (so the heart works less at rest!)The amount of work performed before you get chest pain will increaseHelps protect against rapid heart rateAffects other risk factors for heart disease by:Decreasing blood pressureDecreasing the circulating blood fats (triglycerides)Decreasing weight around the middleIncreasing HDL, the good cholesterolHelping with smoking cessationHelping to control blood sugarRelieving stressAltering a sedentary lifestyleBy Nancy Kennedy, MS, RD, Cardiac Rehab Educator, Shelby Township, MI

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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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