SMART Goal Setting

cooking
Written By Judy Doherty, MPS, PCII
Using the smart approach sets people up to do the right thing when it comes to diet and weight loss. Read what Jill Weisenberger, MS, RD, shared with us about her presentation for Moderation Nation, sponsored by Hershey.

Jill Weisenberger, M.S., R.D., C.D.E., uses the SMART approach: Jill told a story about a patient who really suffered from the diet mentality and one other who embraced moderation. She showed everyone a 5 pound block of fat and said it can come off in 5 weeks or a year or some other amount of time. One fun mindful eating exercise was to eat a chocolate drop quickly and one slowly. Then she showed a bunch of ways to make simples changes in diet - nothing super strict. She also talked about SMART goal setting.SpecificMeasurableActionRealisticTimely

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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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