Child Nutrition and Cooking

Eating patterns that begin in childhood affect health and well-being across the lifespan. The culture of eating has changed significantly in recent decades, especially in parts of the world where processed foods dominate our dietary intake.

This course examines contemporary child nutrition and the impact of the individual decisions made by each family. The health risks associated with obesity in childhood are also discussed.

Participants will learn what constitutes a healthy diet for children and adults and how to prepare simple, delicious foods aimed at inspiring a lifelong celebration of easy home-cooked meals. This course will help prepare participants to be the leading health providers, teachers and parents of the present and future.

The text and other material in this course may include the opinion of the specific instructor and are not statements of advice, endorsement, opinion, or information of Stanford University.

WHAT YOU’LL LEARN

1 : Why Home Cooking Matters

A childhood obesity epidemic is facing the USA and many developed nations. Why are so many foods processed, and what can we do to protect our families? We also explore the six basic ingredients every cook should have on hand!

2 : What Constitutes a Balanced Meal?

Everything you need to know about what makes up a balanced meal, including fats, carbohydrates, and proteins. Learn tricks for controlling portion sizes while maintaining satisfaction.

3 : From Supermarket to Dinner Table to School

Tricks for navigating the supermarket and shop for vegetables. Why the family meal is about more than just food; how to pack a quick, healthy lunch for a child and why this is so important; how to shop for fruits and vegetables (and teach children to love them); making over our children’s favorite foods, and more healthy treats.

4 : Sustainable Eating

How to make choices that are good for you and the planet. Understand the difference between local, organic, and sustainable. Also, gardening as a way of getting children excited about fresh foods.

5 : Labels, Allergies and Taste

What have we learned about achieving good eating habits based on enjoyment of the right foods? More tips on working with food allergies, reading nutrition labels, and understanding the elements of taste. Cooking this week: the simple stew, a basic homemade salad dressing plus a Sunday morning treat that will make the whole family smile.

Instructor: Maya Adam, MD