In the video above, registered dietitian Laura Judd and chef Walter Dunphy teach Healthy Cooking on a Budget students how to prepare Caribbean jerk chicken.
Course Number: PDP NT 101
Just as every person is unique, every person’s healthy diet must also be unique. This course emphasizes the scientific evidence about nutrition and activity for safe and effective weight loss. Participants are guided through an assessment of their nutrition needs, health goals, food preferences, lifestyle demands and constraints, in order to establish realistic goals for achieving and maintaining a healthy weight. Skills and strategies for meal planning, dining out, food shopping and recipe modification are introduced during interactive sessions. Register via the Student Link
Course Number: PDP NT 103
Vegetarian eating practices may result in reduced risk of heart disease, high blood pressure, type 2 diabetes, obesity and some forms of cancer. However, simply avoiding animal products does not ensure a healthier bottom line. This course is for anyone interested in learning more about vegetarian lifestyles and reaping the benefits of a well-planned vegetarian diet. Nutrients of concern and appropriate vegetarian food sources are covered for each type of vegetarian from vegan to flexitarian. Skills and strategies for nutritious and delicious meal planning, food shopping, recipe modification and dining out are introduced during interactive sessions. Register via the Student Link
Course Number: PDP NT 104
If healthy eating was simple, affordable and delicious, everyone would do it! How do you plan balanced meals and snacks without breaking the bank? Step 1: Understand your unique nutrition needs and the health-promoting foods that will help you meet them. Step 2: Perfect the skills and strategies for stocking a healthy kitchen, modifying favorite recipes, and basic cooking by participating in a series of interactive sessions. The end result: You will be well on your way to a lifetime of true “value meals” Register via the Student Link
Video by Alan Wong. Originally featured in BU Today.