Tag Archives: Healthy Kitchens

Building Confidence in the Kitchen

TK SAT-32 vegetables

TK SAT-11 Fennel“How many of you know what this is?” said Chef Woods, the instructor of the Samueli Institute’s Teaching Kitchen program at Joint Base San Antonio, as she held up a bulb of fennel.

A few tentative hands went up and the rest of the room was befuddled. Many of them had just unknowingly devoured a dish of poached tilapia with fennel and white beans. That is, after they had whipped out their iPhones to take photos of the beautiful healthy feast.

Learning about healthy ingredients as well as how to cook them, is part of a multi-faceted approach to lifestyle education that focuses on building culinary, nutrition, exercise and mindfulness skills to increase health, resilience and wellness.

Making Food Approachable

Expert chefs, one military and one civilian, make ingredients and cooking approachable. Participants learn the whys and hows behind previously intimidating cooking techniques like sauté, short-poach and en papillotte; dishes/ingredients like homemade stocks, aoli, court-bouillon and chia seeds; and kitchen tools like fish spatulas, cartouches and immersion blenders. Continue reading “Building Confidence in the Kitchen” »

Mind Tactics for Better Sleep, Nutrition and Performance

mindful eating TK

Can eating a single dried strawberry improve your overall health? As part of Samueli Institute’s Teaching Kitchen, a 12-week experiential learning program, service members and their spouses learned how eating consciously is part of a healthy lifestyle.

Too often, because of the hustle and bustle of daily life, food is consumed without even a thought. You eat what’s put in front of you without thought to whether you are hungry or when you become full.

This is especially true for the high-speed lives of service members and their families. Continue reading “Mind Tactics for Better Sleep, Nutrition and Performance” »

Cooking for Health in the Military

chef

Samueli Institute, in collaboration with the office of the U.S. Army Surgeon General, embarked on a pilot project to investigate whether an integrated training approach involving culinary skills, nutritional science, behavioral coaching, mindfulness and exercise is feasible to implement and impactful in a military environment.

“If large numbers of possible recruits are ineligible to serve, and poor activity and nutrition discipline impacts the readiness of those that do enter military service, then the issue is not just a matter of National health; it is a matter of National security.” U.S. Army Surgeon General Lieutenant General Patricia D. Horoho

Continue reading “Cooking for Health in the Military” »

Food for Thought: Can Healthy Eating Affect Brain Performance?

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Subject matter experts convened at Samueli Institute, Alexandria, VA, in March of 2015 to identify the state of the science for dietary nutrition and turn that science into action through feeding policies and guidelines as part of a Metabolically Optimized Brain project

After two days of meetings, the team gathered to experience first-hand how healthy  cooking can be fun and delicious.

Learn more about the Metabolically Optimized Brain project

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