Treasure Hunt

cookingwellness fair ideas
Written By Judy Doherty, MPS, PCII
Dotty Berzy completed a “Searching for Good Nutrition” treasure hunt at her hospital. Employees started in the Nutrition Services Office, where they picked up a badge and a bag to hold their treats.
Treasure HuntThe MyPlate Poster was posted at 6 different areas in the hospital. At each stop the employees received a clue that took them to the next stop. They were also given a treat relating to a different group and message for MyPlate (a jump rope, a piece of fruit, etc.), an informational handout and a sticker for the back of their badge. When they had gone to all six stops, they had walked 3/4 of a mile. At the last stop they deposited their badges for entry into a drawing for a $50 gift certificate. The hunt was held during one shift.
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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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