Table 1 Phase I “Community Cooks” Nutrition Education Training Program Curriculum
Lesson | Content | Recipes |
|---|---|---|
Training Session 1 | Introduction & Review of Course Content Healthy vs Unhealthy Carbohydrates Portion size matters Choosing wisely-with budget in mind Cook ahead and store to save time Slow cookers-time and money saver | Whole grain recipes |
Training Session 2 | Budget Stretching using the My Plate Way Review of successes/foods tried Go Lean with Protein /Identifying protein foods Best value proteins/ Plant based proteins | Slow Cooker 3-Bean Chili |
Training Session 3 | Demonstration & Practice Cooking Session | Whole Grain Recipes Slow Cooker Recipes |
Training Session 4 | Vary your Vegetables Nutritional benefits Relationship to disease prevention Fresh vs Frozen vs Canned Using herbs and spices to lower sodium | Roasted Winter Squash |
Training Session 5 | Focus on Fruits Nutritional benefits DASH-benefits of fruit and vegetables: How to select: Seasonal fruits Canned vs Frozen | Fruit recipe |
Training Session 6 | Demonstration & Practice Cooking Session | Fruit Recipes Vegetable Recipes |
Training Session 7 | Dairy & Non-Dairy Options Health benefits: calcium, protein, vitamin D Managing lactose intolerance Freezing dairy foods to extend shelf life | Dairy & Non-diary recipe |
Training Session 8 | Quick and Easy Family Recipes Planning your menu ahead Recipe makeovers Preparing an All-In-One My Plate Meal | A family meal recipe |