I was delighted when The Des Moines Register featured DMU’s healthy cooking elective in its Iowa Life section on Monday. Co-taught by David Spreadbury, Ph.D., chair of biochemistry and nutrition, and Joy Schiller, M.S., CHES, wellness director, the popular class gives students knowledge and hands-on experiences in equipping a pantry, cooking with healthy ingredients and preparing nutritious, affordable recipes. The idea is that as students learn to feed themselves healthfully, they’re also gaining practical information they can pass on to their future patients.
“My whole philosophy is if you can get them to adopt health eating habits themselves, then they are going to be much more of an advocate for healthy eating for their patients,” the article quoted Dr. Spreadbury. Despite the key role that diet plays in one’s health, he estimates that only about 25 percent of medical schools offer nutrition as part of their curriculum.
The Register article features three recipes from the class. You also can learn more about DMU’s healthy cooking elective here and watch a video of the class in action here. Below is another delicious recipe from Joy.
Scoopable Chinese chicken salad (makes five servings)
- 16-ounce package (about 5 1/2 cups) dry broccoli cole slaw
- 8-ounce can sliced water chestnuts, drained
- 1 cup canned Mandarin orange segments packed in juice, drained and chopped
- 1 cup chopped scallions
- 12 ounces cooked, chopped skinless lean chicken breast
- 3/4 cup low-fat sesame ginger dressing (like Newman’s Own Lite Low-fat Sesame Ginger Dressing)
In a large bowl, combine slaw, water chestnuts, orange segments, scallions and chicken. Mix well. Top with dressing and toss to coat.
Nutritional info per serving: calories, 195; fat, 3g; sodium, 595mg; carbohydrates, 21g; fiber, 4.5g; sugars, 12.5 g; protein, 22.5g