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Beyond the Plate

Beyond the Plate

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Healthy eating is much more than what we eat. It’s also how, why and where we eat—and the types of food we can access. The pandemic changed these dynamics for many of us, leading to a reduction in wellness, both physical and mental.

In this six-part workshop, registered dietitian and certified intuitive eating counselor Mary Balog will discuss health and nutrition using a holistic lens. Participants will have an opportunity to evaluate their diet history, their relationship to food and their body, and their shift in eating habits, behaviors and food/body attitudes during the pandemic (and beyond).

The workshop series will explore:

  • A “non-diet” approach to eating, with food-based strategies to optimize well-being.
  • The social and emotional role of food—and how to normalize emotional eating.
  • How to manage mealtime-related stress or food anxiety.
  • How to support your mental and physical health with flexible, relevant nutrition principles.

 

                                                                                                                                          

Dates and topics
Thursday, Aug. 18 at 1 p.m.    The Pandemic, Diets and Health - Watch the recording here and download the Week 1 workbook
Thursday, Aug. 25 at 1 p.m.    The “Non-Diet” Approach – Watch the recording here and download the Week 2 workbook
Thursday, Sept. 1 at 1 p.m.     Embrace Food Culture – Watch the recording here and download the Week 3 workbook
Thursday, Sept. 8 at 1 p.m.     Explore Local and Seasonal Food – Watch the recording here and download the Week 4 workbook
Thursday, Sept. 15 at 1 p.m.   Eating for Connection – Watch the recording here and download the Week 5 workbook
Thursday, Sept. 22 at 1 p.m.   Food as Art, Expression and Action – Watch the recording here and download the Week 6 workbook

 

Mary Balog headshot Presenter Mary Balog is a registered dietitian-nutritionist and certified intuitive eating counselor based in Ann Arbor, Michigan. She earned a bachelor’s degree in Dietetics and completed the Dietetic Internship at Michigan Medicine, where she started as a clinical dietitian. Mary later completed a culinary arts degree and worked as a pastry sous chef, a recipe tester and a kids’ cooking instructor. She currently provides support with education events at a year-round farmers market; offers individual and group nutrition counseling; and partners with local businesses and organizations throughout Michigan to conduct cooking and nutrition seminars.