Presentation Ideas You Can Use - Nutrition Month Games

cookingdiet and cancernutrition basiclongevity
Written By Judy Doherty, MPS, PCII
February is Heart Month and?Cancer Prevention Month. With?all of the talk about making a?better health plan, why not use?this month to show everyone?they can make their own health?plan to prevent both heart disease?and cancer??The American Institute for Cancer ?Research (aicr.org) has a??big three list? to help reduce?cancer:
1) healthy, plant-based diet
2) healthy weight
3) at least 30 minutes per day?for physical exercise/activity
One of the most popular visuals everyone is using, according to our surveys, is a ?what is in your food? show for salt, sugar and fat that is found in restaurant and processed food. Potatoes - use our potato list in this issue and create a visual bulletin board or monthly menu using potatoes. Try a cooking demo or potato tasting activity so everyone can try a new one. Day in photos - make a board or bulletin board and show what a day of a plant based diet looks like. Make a table filled with various plant-based foods like oatmeal, rice, beans, salad, canned fruits - and ask what these foods have in common - the answer is they are from plants! Use these topics to create fun games and quizzes each week:
1. Plant-based meals - name?as many as you can
2. Fat and the heart - name 4?best and 4 worst foods
3. Get some exercise - gather?a list of the best exercise?activities for your area
4. Weight myths - everyone?can list a fad diet they have?tried and you can explain?why that one did not work.
For snacks, there could be?nothing better than the fruit and?vegetable tapas we have in this?issue. Tapas don?t always have?to be served - they can just be?ready to grab!
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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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