Community Meal Marks Culmination of Healthy Kitchens Project

January 20 2017
Category: Campus Life

Students and community members came together on Thursday, January 19, at the Transformation Center at 314 W. Church Street, for a Healthy Kitchens Project culminating event, the preparation and serving of a community dinner.

The meal, planned by EC nursing students Courtney Tibbetts '18, Valerie Zamor '19, and Courtney Ward '19, was prepared by the students and families from the community and served to over 50 people.  Students and community members also had a chance to discuss the meal planning, food purchasing, recipe substitutions, meal preparation, and food storage to aid in healthy lifestyle choices. Sponsored by Arnot Health, the interdisciplinary project was led by Dr. Beth Dollinger of Arnot Health and EC faculty members, Drs. Denise Talenti and Susan Gustafson.

Healthy Kitchens Project is an interdisciplinary cooking course, developed by Tulane University, which teaches important nutrition concepts in a way that helps health professionals to understand the practical dialogue they can have with their patients about lifestyle change. The course also provides health providers with evidence-based information on dietary education for patients. The train-the–trainer program helps to translate the literature for use in day-to-day practice. Nine modules comprise the course with each week focusing on a different aspect of nutrition as it relates to preventative and management features of chronic disease. Following the completion of the nine modules, students partner with community members to prepare nutritious, economical meals in the community setting.

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