Enjoy the Taste of Eating Right: A Nutrition Series for Older Adults Part 2

Making a DifferenceThe Community is our Classroom. This signifies that our teaching is deeply rooted not only in solid theoretical foundations but also in the rich knowledge drawn from the community and region by the College of Agriculture, Urban Sustainability, and Environmental Sciences (CAUSES). We offer various research programs through the Water Resources Institute and the 143-acre Firebird Research Farm in Beltsville, MD. CAUSES offers community outreach programs for all ages. Our community education programs through our land-grant centers are: (1) The Center for Urban Agriculture & Gardening Education, (2) The Center for Urban Resilience, Innovation and Infrastructure which includes the Water Resources Research Institute, and (3) The Center for Nutrition Diet & Health which includes the Institute of Gerontology and Snap-Ed. In addition, the college provides innovative academic programs in urban architecture and community development, urban sustainability, health education, nursing, and nutrition and dietetics.

UDC-CAUSES

Join the UDC SNAP-Ed nutrition educators to learn about healthy eating and food safety.  A cooking demonstration is part of each workshop.

Workshop Series Description: This workshop series targets SNAP-eligible older adults living in Washington, D.C., and will address how to create healthy meals on a budget, using minimal equipment. This series is designed to provide participants with information about healthy eating, cooking, and food safety. Each workshop will include a cooking demonstration by Chef Herbert Holden. The workshop series instructors are Paul Brown, Jr., Miranda Desmarais, Cassidy Weitman, Kenya Norris, and Chef Herbert Holden.Length of Workshops: One (1) hour1. Monday, January 23, 20232:00 p.m. - 3:00 p.m.Topic: Steam, Roast, and Sautee Your VegetablesI﻿nstructor: Chef Herbert HoldenRecipe: Brussel Sprouts and Root Vegetables Three Ways2. Monday, January 30, 20232:00 p.m. - 3:00 p.m.Topic: Maintain Muscle MassI﻿nstructor: Cassidy WeitmanRecipe: Braised Chicken Thighs and Spinach3. Monday, February 6, 20232:00 p.m. - 3:00 p.m.Topic: Prepare Meals with Five Ingredients or LessI﻿nstructor: Chef Herbert HoldenRecipe: Participant Vote4. Monday, February 13, 20232:00 p.m. - 3:00 p.m.Topic: B﻿uild Strong BonesI﻿nstructor: Kenya NorrisRecipe: Potato Spinach Lasagna5. Monday, February 27, 20232:00 p.m. - 3:00 p.m.Topic: F﻿ood Safety at the Grocery StoreI﻿nstructor: Paul Brown, Jr.Recipe: Apple Corn Chili6. Monday, March 6, 20232:00 p.m. - 3:00 p.m.Topic: K﻿eep Your Heart HealthyI﻿nstructor: Miranda DesmaraisRecipe: Spaghetti and Spinach Pesto7. Monday, March 13, 20232:00 p.m. - 3:00 p.m.Topic: E﻿njoy Vegetarian MealsI﻿nstructor: Cassidy WeitmanRecipe: Crusty Rice Tofu and Vegetables8. Monday, March 20, 20232:00 p.m. - 3:00 p.m.Topic: A﻿dapt Recipes for Healthy Eating I﻿nstructor: Miranda DesmaraisRecipe: Participant Vote9. Monday, March 27, 20232:00 p.m. - 3:00 p.m.Topic: P﻿ost-ConversationI﻿nstructor: Miranda DesmaraisR﻿ecipe: Spinach Black Bean SaladCourse Fees: FREE Credentials Earned: These are non-credit workshops.What You Will Learn: • How to utilize the USDA MyPlate to guide your healthy food choices.• How to read, prepare, and adapt recipes for cooking at home.• How to implement healthy lifestyle habits to prevent the onset or worsening of chronic disease.E﻿ach workshop will include a cooking demonstration by Chef Herbert Holden, who will teach proper food preparation and cooking techniques using minimal equipment.Who should participate? District residents who are SNAP-eligible adults, 60 years of age or older, and/or their caregivers.For additional information, please contact Miranda Desmarais, Senior SNAP-Ed Program Coordinator, Center for Nutrition, Diet and Health, at miranda.desmarais@udc.edu.

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Enjoy the Taste of Eating Right: A Nutrition Series for Older Adults Part 2

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Enjoy the Taste of Eating Right: A Nutrition Series for Older Adults Part 2

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