Have a fun class or bulletin board or email newsletter regarding a healthful vacation.
Take a Vacation Class
Play a game. Split the audience into several groups of 8 people with each one having a group leader. The theme to discuss is “We are going on vacation - what are we taking to eat better for each meal and snacks and what are we taking to be more active?” Each group discusses what they will pack. They have 8 minutes to discuss and make a list. At the end of the time, the leader of each group comes up and shares the list.
The class votes on the best list - for healthful food in the cooler and the best exercise activities. The winning team gets a fun prize! Maybe some water bottles, a pedometer, visor, snack packs, etc.
Vacation pop quiz:
Name three different 100 calorie snacks: (banana, 20 grapes, 1 cup blueberries, 10-15 strawberries, 8 crackers, 1 cup cereal, etc.)
What are the 2 differences between the eat a lot/sleep a lot vacation in the handout in this issue and the active heart-healthy vacation? Answers: healthy food, more activity!
Have everyone share their last vacation and generate ideas to use a vacation to jump start your health.
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.