Fortune Teller

cooking
Written By Judy Doherty, MPS, PCII
This works great with field trips where the students may not have any experience, such as a farm or farmer’s market.
The students will write down predictions they have about what they will see or perhaps what is for sale at the market. During the field trips they will takes notes of what they actually see to compare with their predictions. This activity is really using the scientific method, whether the students realize it or not. They could also write an English paper comparing predictions with their actual experience. I think it is always a great idea to get as much out of a nutrition activity as possible. And guessing is one of those things that everyone really enjoys. They can learn and have fun at the same time.You can also use the fortune teller or guessing game for nutrition facts on packages, portion size awareness, amount of fiber, fat or sugar in popular foods and much more.By Heather Stinson, Child Nutrition Specialist, Indiana Department of Education, Office of School & Community Nutrition, Indianapolis, Indiana www.doe.in.gov/food
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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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