Child Nutrition and Cooking 2.0
by Maya Adam, MD
Stanford School of Medicine
Eating patterns that begin in childhood affect health and wellbeing across the lifespan. In the USA, we are in the midst of a childhood obesity epidemic that threatens to leave our children with a shorter life expectancy than their parents. As processed foods become more readily available around the world, other developed nations are beginning to follow suit. This course examines contemporary child nutrition in America from the individual decisions made by each family to the widespread food marketing targeting our children. The health risks associated with obesity in childhood are also discussed. Students will learn what constitutes a healthy diet for children and adults and how to prepare simple, delicious foods aimed at inspiring a lifelong celebration of easy home-cooked meals. This course will help prepare students to be the leading health providers, teachers and parents of the present and future.
What you will learn?
1: Introduction to the problem.
Topics covered: The childhood obesity epidemic facing the USA in particular and many developed nations who are following suit. Why are so many foods processed, and what can we do to protect our families? Cooking also starts this week with how to make a simple breakfast and a stir-fry. We also explore the six basic ingredients every cook should have on hand!
2: What constitutes a balanced meal?
Topics covered: Everything you need to know about what makes up a balanced meal, including fats, carbohydrates, and proteins. Learn tricks for controlling portion sizes while maintaining satisfaction; cooking continues with more healthy breakfast alternatives, an easy dinner all in one dish, and a simple, (gluten-free) cake for special occasions.
3: From the supermarket, to the dinner table, to the school.
Topics covered: Tricks for navigating the supermarket and shop for vegetables. Why the family meal is about more than just food; how to pack a quick, healthy lunch for a child and why this is so important; how to shop for fruits and vegetables (and teach children to love them); making over our children’s favorite foods, and more healthy treats.
4: Sustainable eating
Topics covered: How to make choices that are good for you and the planet. Understand the difference between local, organic, and sustainable. Also, gardening as a way of getting children excited about fresh foods, more creative ideas for serving vegetables, and basic techniques for making soups and cooking fish.
5: Summing it all up.
Topics covered: What have we learned about achieving good eating habits based on enjoyment of the right foods? More tips on working with food allergies, reading nutrition labels, and understanding the elements of taste. Cooking this week: the simple stew, a basic homemade salad dressing plus a Sunday morning treat that will make the whole family smile.
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