成功的生活管理技能：烹飪與營養

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 funds so they can create a small weekly budget to use when purchasing groceries. We will discuss reading recipes, and assemble the few, simple kitchen tools needed for our cooking experiments.

The class is structured into a set of lessons on the following topics:

NUTRITION: 
Lesson 1: SUGAR: All about the science of how sugar works in our blood stream.  
Lesson 2: CRAVINGS: What brain chemicals create cravings? How to combat certain cravings and what are healthy ways to indulge in others as a treat?
Lesson 3: SATISFACTION: What basic nutrients affect our feelings of satiation? What are recipes that will help us to feel satisfied and full? What are basic tips to help us figure out if we've had enough to eat? 5 scientifically researched tips to battle sugar and snacking cravings. 

SHOPPING: 
Lesson 4: GROCERY STORE BASICS: Understanding the grocery store layout: including grocery lists. How to stock a basic pantry. The "Someone is coming to dinner" challenge.
Lesson 5: ULTRA-PROCESSED FOOD CONCERNS: Looking at the grocery store layout with an eye to ultra-processed foods & grocery scams. The emerging science about what ultra-processed foods can do to our health.
Lesson 6: CONSUMER MANIPULATION: Put on your armor: consumer defenses against unhealthy and expensive food advertising. How does looking at melting cheese in an advertisement affect your food cravings, hunger, and decision making?
Lesson 7: FARMER'S MARKET: how to compare food prices locally. Looking at key lessons in local farming and local food along with topics in eating regionally. 

PREPARING & COOKING
Lesson 8: THE BASICS OF HOME COOKING: how to boil, steam, fry, & toast.
Lesson 9: PASTA!: Four basic recipes, from grocery lists, to techniques, to taste testing.
Lesson 10: BEANS & RICE: how to assemble and create easy dishes that use inexpensive beans and rice, including casseroles.  
Lesson 11: BUDDHA BOWLS ON A BUDGET: - what is this popular health trend? Is it good for your health according to science? Create your own Buddha bowl challenge. 
Lesson 12: GRILL GRILL GRILL: Safety tips about grilling meat. How to grill veggies with flavor. 

TESTING YOUR TASTE PALATE: 
Lesson 13: PICKY EATERS & LEFT OVERS: What is traditional peasant food? Why are certain foods considered classic kids foods? Examine your satisfaction eating left overs. Can you do a big cooking day and freeze food for later?
Lesson 14: FOOD ADVENTURES: Experimenting outside the box: What is considered American cuisine? What are your food boundaries? How brave are you with culinary food experiments and food from other cultures? Comparing and contrasting dietary health in America with other nations.
Lesson 15: SPOILED! Being prepared for emergency situations. What to have at home and how to cook if the power goes out, or there's a storm emergency. How to assess food freshness and safety.

Lesson 16: END OF CLASS: review of all we've learned through class, highlighting key points in food safety.