Cathy Fitzgerald, MS, RD, and the MFit nutrition staff at the University of Michigan Health System would like to share some activity ideas that they have done with small groups of up to 30 people.
“Moo-ve” to Lowfat Milk
Several WIC Projects in Wisconsin are initiating a campaign to get their WIC participants to realize the benefit of switching from whole or 2% milk to 1% or skim milk. It is called Moo-ve to Lowfat Milk or 1% or Less, YES!" Laura Graney, Project Nutritionist at Sheboygan County WIC showed her "Moo-ve to Low-Fat" display at their regional WIC directors' meeting this spring. Laura had a colorful board with pictures of cows. She included all the colored caps from different types of milk.
Various levels of fat per serving, along with nutrition facts were pictured on the board next to each type of milk. This proved to be an excellent visual comparing the fat content of each milk type. In front of the board, Laura had empty plastic milk cartons from each type of milk. She attached, by string, a tube of fat equivalent to what a serving of that type of milk would have in it. The fat tubes were ordered through Nasco but they could also be made quite easily.
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 Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
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 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.