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Child Nutrition and Cooking 2.0
About the Course
Week two: What constitutes a balanced meal? What are carbohydrates, fats and proteins and how do we choose the healthiest of these? What is a glycemic index? 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.
Week three: How to pack a quick, healthy lunch for a child and why this is so important; how to shop for fruits and vegetables and navigate the supermarket for better health; what are the benefits of the family meal? How can we "make over" our children's favorite foods, and help them enjoy healthier treats?
Week four: How do plant a kitchen garden? Gardening as a way of getting children excited about fresh foods; learn what's meant by the terms "organic" and "locally grown"; learn more creative ideas for serving vegetables, how to involve children in the kitchen and basic techniques for making soups and cooking fish.
Week five: Summing it all up. What have we learned about encouraging the right food choices despite environmental challenges like advertising and readily available processed foods? How can we make choices that benefit our health and the health of our planet? Cooking this week: the simple stew, a basic homemade salad dressing plus a Sunday morning treat that will make the whole family smile.