Chef - Promoting Healthy Eating

Nutrition program focuses on cooking techniques and quality ingredients
November 29, 2016

Stout students have been promoting healthy eating through a new nutrition program called CHEF: Cooking Healthy, Eating Fresh, which focuses on cooking techniques and quality ingredients.

Hannah Johnson, dietetics major and peer health educator for Student Health Services says the main goal of CHEF is educating students.

“The program provides a safe, fun, and educational cooking setting where students can learn basic cooking techniques, general nutrition, and food safety in order to prepare a healthy and affordable meal,” said Johnson.

“We provide a healthy recipe that features certain produce,” said Johnson.  “At the beginning of the program we teach prepping and cooking techniques. Students then divide into groups, make the meal, and then enjoy their tasty dish. They also receive an email containing the recipe and other nutritional tips.”

CHEF was previously called Dorm Friendly Delights, which focused on healthy eating, but now involves students in the cooking process.  Additionally, this fall, CHEF has partnered with UW-Sprout, the campus garden, to provide all of the fresh produce for the events.

Vegetables “Eating local is beneficial to the environment and our health, we also support our local community here at Stout!” Johnson said.

Johnson sees eating healthy and creating good habits at this stage is a great practice.

“As college students, it is especially important to build healthy eating habits.” Johnson said. “Eating more fruits and vegetables, whole grains, quality protein, and incorporating physical activity and a healthy mindset is something every student needs.”

Johnson is hopeful that the events are a great time for students.

“We hope the students can de-stress, laugh, and enjoy the time spent cooking with their friends/peers.” Johnson said. “In addition to learning nutrition information and cooking techniques!”

CHEF events are held the first Monday of every month in the basement kitchen of Fleming-Hovlid. The program is slated to occur in the spring.

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