Get to Know the World's Blue Zones: How to Introduce Clients and Patients to a Lifestyle That Improves Health and Increases Longevity
Blue Zones: Locations around the world where people not only live longer, but also more active and healthier lives. Five of these zones exist, and in each one, living to 90 or even 100 years is common.
As a Registered Dietitian/Nutritionist or health educator, your job is to help your clients and patients do just that: live longer by eating better and taking care of their mental and physical health.
Today's consumers are bombarded with information about products and services designed to slow or even reverse the effects of aging. Unfortunately, many are shams designed to separate people from their money. But consumers looking for a quick fix are often drawn in by these promises. Here's how you can help put them on the path to success using an approach that works.
- So what are the best strategies for educating and motivating your clients and patients to choose lifestyles that can reduce disease and improve their overall health?
- How can you stay on top of the latest research and share that knowledge in a way that can help clients make the best decisions about their health?
- And what do Blue Zones have to do with it all anyway?
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.