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Life Management Skills for Success: Cooking & Nutrition
Leeyanne Moore MFA
Average rating:4.8Number of reviews:(224)
In this multi-week semester course, students learn about how nutrition affects your health, energy, & mood. Easy recipes provided, along with ways to budget for groceries and food while living independently.
Class experience
This class is for students who will soon be living independently, whether on their own or in college. We will have a topic for each week that we explore in detail. In addition to this, we will watch a video, and engage in discussion, tailoring the plan to the individual learners. The course is all about creating a body of knowledge that covers basics about nutrition and cravings, shopping, preparing and cooking basic meals. Learners should have access to a kitchen and be allowed some...
Students will learn the specific skills involved in budgeting for food, creating a weekly grocery list, going to the store and buying food. They will learn what to do with the food when they get home and how to cook it.
In addition to reading up on the latest nutritional discoveries, I was (briefly) a caterer in my late twenties. Cooking is a passion of mine, and as a vegan, people often expect little from my food, but then are stunned at my baking and delicious holiday recipes. Most whole food, plant based diets are healthy and actually cheaper to purchase, as well as easy to cook, making them a great place for newly independent learners to start mastering adult living.
Homework Offered
Each week students will make a grocery list in class and purchase these groceries before the next class. Class time will be focussed on preparing and cooking food.1 - 2 hours per week outside of class
Assessments Offered
Grades Offered
Learners will receive a supply list for each lesson in the classroom as needed.
This class involves potential hazards, including the use of a stove, oven, knives, or other tools needed while cooking. Students with allergens such as nuts, wheat, or soy should contact instructor for a list of alternative ingredients when they are included in recipes.
This class will use information from rigorous, peer reviewed scientific journals that cover a wide variety of scientific perspectives. Many resources are published in the National Institute of Health articles--especially on the topic of sugar, inflammation, processed food. However, some sources also include perspectives from outside the U.S. and in non-governmental published journals. Articles used for this class include: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9471313/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766268/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5986486/ https://clinicalcenter.nih.gov/about/news/newsletter/2019/summer/story-01.html#:~:text=This%20study%20at%20the%20NIH,heavily%20covered%20by%20media%20outlets. https://www.nih.gov/news-events/news-releases/nih-study-finds-heavily-processed-foods-cause-overeating-weight-gain https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7399967/ file:///Users/home/Downloads/nutrients-12-01955-v2.pdf https://nutritionj.biomedcentral.com/articles/10.1186/s12937-020-00604-1 https://www.bmj.com/company/newsroom/new-evidence-links-ultra-processed-foods-with-a-range-of-health-risks/
Average rating:4.8Number of reviews:(224)
Hello everybody! For twenty-five years I've taught children, teens, college students, and adults. I believe nurturing, listening, and positively encouraging all learners to fulfill their creative and intellectual potential. I am always asking...
Group Class
$480
for 8 classes1x per week, 8 weeks
50 min
Completed by 1 learner
Live video meetings
Ages: 15-18
1-6 learners per class
