Presentation Ideas You Can Use - It's an Aging Affair

cookinglongevity
Written By Judy Doherty, MPS, PCII
Age Ideas
Hollis Bass, MEd, RD, came up?with a great idea for kids that?has spurned a new product?set. We wanted to share it here?for members so they could use?it for class ideas, too!
8 Applications of Health - Most?kids know what an ?App? is -?either they have an iTouch or?iPhone, or their friends do, too.?Why not come up with 8 applications?of health?
Here is her list:
1.i-move - don?t sit
2.i-choose - better choices
3.i-drink - not so much soda
4.i-read - food labels, that is
5.i-fruit/veg - more more more
6.i-measure - portion control
7.i-order - do better when out
8.i-health - what is health?
It is based for today?s kids who?need to move more and make?better food choices.
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, Scream-Free 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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