Debbie Walls, RD, LD, CDE, makes a variety of positive display boards. We are happy to share the themes and their content here:
• Go for the Whole Grain. Display food labels and packages for items that are whole grains and for those that are not. Items that are not include wheat bread, wheat crackers, sugared cereals, wheat rolls, white pasta and white rice. Items that are whole grains include brown rice, 100% whole-wheat bread, oatmeal, whole-grain cereals and whole-grain crackers. This is an excellent way for people to be able to visualize the difference between whole grains and refined grains. Debbie encourages patients to try more whole-grain dishes by providing them with recipes from CFFH Newsletter. She also has a fun crossword puzzle and enters everyone who completes it in a contest. The winner receives a bag of whole-grain products, of course!!
• Eat Smart, Stay Healthy. Debbie displays information on the MyPlate (she uses our poster, but you can download a graphic from www.usda.gov) and on serving sizes and portion control. This helps people learn about eating the right number of fruits and vegetables each day and how to portion grains and protein. She has recipe handouts and sample menus that come in a 2-week cycle. PLUS her patients receive fun healthful snacks like fresh grapes and gingersnaps.
• Foods to Increase to Decrease the Risk of Heart Disease. Debbie displays foods that contain soluble fiber like beans, oat bran, oranges, corn, barley, apples and pears, along with soy and fish. She supplies handouts on the benefits of soluble fiber, oat bran, soy, and fish. Recipes are provided for each category. She also does a slide presentation titled “The Lowdown on Cholesterol.” Participants receive samples of soy products to try.
• Strive for Five helps participants understand the benefits of 5 or more fruits and vegetables each day. Debbie provides handouts and information on the DASH diet. Patients receive fun recipes using fruits and vegetables from CFFH Newsletter. Samples of fresh fruit are provided and are very popular.
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.