Here are some activities that encourage, “Eat Well, Play Well” by Carol Schnittjer, RD.
• Blow up a number of balloons in each of the following colors: yellow, green, blue and red.
• Play music, and have the students bop the balloons back and forth to each other to keep them in the air.
• Stop the music and have each student grab a balloon.
• The teacher can point to a student and have him name a food from the food group that is represented by the color of balloon he is holding. For example: yellow is grain products; green is fruits and vegetables; blue is dairy products; red is meat and protein.
Editor’s Note: You could also represent the 5 colors of produce with the balloons!
Here is her second idea:
• In the school gym, place pictures of many different foods in a pile in the middle of the floor.
• In each corner of the room, place a different color to represent the 4 food groups: yellow for grain products; green for vegetables and fruit; blue for milk products; red for meat and alternatives.
• Have the students run to the middle of the gym, choose a food picture and run to the corner with the correct food group color.
• Have the students continue to run to the food pictures and place them in the appropriate corners until all are used.
• At the end, go to each corner with all the students to see if the foods have been put into the right food groups, and if not, have them identify the correct one.
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.