Play this game with your audience to help them learn about lowering their blood pressure. Each member that comes up with a right answer gets a point.
At the end, tally up the points and reward the winner with a small fruit basket or other healthy prize. At the end of the game, reward the audience with copies of healthy recipes and handouts on how to eat less sodium. You will find more information about sodium and high blood pressure in our new online CPE course about salt at www.foodandhealth.com. Here are
10 questions you can ask:
1. What is blood pressure? (The force of blood against artery walls)
2. What is considered a normal blood pressure? (120/80 or less)
3. What is the number one cause of a rise in blood pressure with age? (Excess sodium intake)
4. What are other things can you do to lower blood pressure besides lowering sodium in your diet? (Lose weight, exercise, limit alcohol intake, eat a healthier diet similar to the DASH diet)
5. If you stop using the salt shaker, does that mean you are eating a low-sodium diet? (NO!)
6. Which foods are high in sodium?
7. Which foods are low in sodium?
8. Why is high blood pressure bad? (It increases your risk for getting heart disease and/or kidney disease, and for having a stroke.)
9. What are the symptoms of high blood pressure? (None)
10. How do you find out if you have high blood pressure? (Have your blood pressure checked regularly by a health professional.)
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. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
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 in nutritional science 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.