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‘Cooking in the D’ program for people with disabilities unveils new Detroit location

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Detroit – Cooking in the D, the program that has prepared, trained, and placed more than 1,400 adults with developmental disabilities in jobs at dozen of employers over the past few years, has new digs.

Officially, at least.

Services to Enhance Potential was founded in 2012 at Detroit’s Eastern Market and launched its first culinary arts program, which has now grown to two locations, one at St. John’s Episcopal Church in Westland and another on Conner Avenue in Detroit .

The program at 2900 Conner, Building B, has been operational since early February, but officials were unable to properly hold an opening event due to COVID-19 restrictions.

With Governor Gretchen Whitmer announcing her plans to remove all COVID-19 Restrictions in the state by Tuesday, it is the perfect time for the program to kick off an open house event, said Brent Mikulski, President and CEO of STEP.

On Thursday of the open house, the ribbon was cut by the chef Danielle Love and a lunch with salads, sandwiches and desserts prepared by the participants of the program was shared.

Mikulski said the program came about after organizers realized how many people with developmental disabilities felt that their only option for eating was fast food transit.

“We found that there are a number of people we serve who would either benefit from eating healthier or preparing meals and doing those things better instead of taking a routine drive and ordering a meal by number. Said Mikulski.

Not only are participants taught about healthy eating, but the skills acquired can also be converted into possible future employment options.

Participants are led by a licensed chef who will help prepare a menu, purchase ingredients, and cook the food before sitting down to enjoy their creation as a group.

“I teach basic cooking skills and our goal is to learn how to be in the kitchen,” says Love.

Due to the current guidelines on social distancing, the program classes have between 10 and 12 students.

In addition to cooking, we learn which things have to be refrigerated for how long, how cutting boards are color-coded to prevent cross-contamination and correct hand washing techniques,said love.

Jessica Jackson, 36, from Detroit, has been on the program since 2015 and says the experience completely changed the way she viewed food.

“I used to get a lot to take away,” said Jackson. “But now I know how to make burgers, egg rolls, salads, and pasta salads.”

Jessica Jackson, 36, of Detroit shares what she learned from Services to Enhance Performance Cooking on the D program at the Open House and Ribbon Cut in Detroit on Thursday, June 17, 2021.  The program is the culinary arts program that teaches people with developmental disabilities to cook.

No longer relying on takeaway food to feed himself, Jackson cooks at home and learns how to grow her own vegetables.

“Our goal is more than imparting healthy nutrition and professional training”,said Mikulski. “There is also the social aspect of sitting down and eating the lunch that they prepared as a group.”

“I’ve made a lot of friends,” said Jackson.

Cooking in the D

Individuals interested in participating in the Cooking in the D program must be eligible for Medicaid in Wayne County and have an intellectual / developmental disability and / or severe and persistent mental illness.

Contact STEP at (734) 718-0483.

Companies interested in participating in the program can email stepcentral.org/contact or (313) 278-3040 Ext. 0.

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Healthy Eating

Here’s how longer lunch breaks may encourage kids to eat more fruits, vegetables | Health

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Parents, watch out! When kids have lunch at school, fruits and vegetables may not be their first choice. But with more time at lunch, they are more likely to resort to these healthy foods, a new study found.

The results of the study were published in the journal “JAMA Network Open”.

If we’re looking to improve children’s diet and health, taking longer school lunches can help meet those goals, according to a study by the University of Illinois.

“A sitting lunch break of ten minutes or less is quite common. The scheduled lunch break may be longer, but students will have to stand in line to get their food. And sometimes sharing lunch breaks with breaks Meals are much shorter than the scheduled time, “said Melissa Pflugh Prescott, assistant professor in the Department of Food Science and Human Nutrition at U of I.

Prescott and study co-authors Xanna Burg, Jessica Metcalfe, and Brenna Ellison compared fruit and vegetable consumption during 10 and 20 minutes of sedentary lunchtime, and the results were clear.

“During the shorter lunch breaks, children ate significantly fewer fruits and vegetables in their meal, while there was no significant difference in the amount of drinks or main dishes consumed. It makes sense that you eat the part of the meal you are looking for, forward to the first, and when there is enough time left, you can move on to the other parts. But when there isn’t enough time, these items suffer, and they’re usually fruits and vegetables, “Prescott explained.

This particularly affects children from low-income families who participate in the National School Lunch Program and may not have the resources to bring their own lunch from home in order to avoid lunchtime waiting times, she added.

Prescott and her colleagues conducted the study using elementary and middle school children enrolled in a summer camp on the University of Illinois campus. The researchers set up the lunch area as a school canteen, where students walk through the food line and choose their food. They prepared meals according to the guidelines of the National School Lunch Program.

“We tried to make this as comparable as possible to everyday school life. We worked with the local school district and used the same grocers as they did and we selected the menu items based on the local public school menu, ”explained Prescott.

Each day was randomly assigned to either a short or a long lunch day. Each short lunch menu was paired with a long lunch menu with an identical menu. The researchers wanted to rule out that the foods offered would lead to differences in the children’s diet.

Research assistants took a photo of each tray as the children left the food line. They monitored the time from when the children sat down to the end of the meal and observed behavior throughout the meal, including eating together, interacting with peers, and using the phone.

After the lunch break, the children put their tray with the leftovers on a rack and completed a two-question survey about the taste and appearance of their meal. The researchers measured all the servings before and after the meal to get an estimate of how much each child ate.

While fruit was consumed more frequently than vegetables overall, consumption of both types of food was significantly higher during longer lunch breaks, Prescott said, introduced in 2010 to improve nutritional standards for school meals.

“In my opinion, one of the best things about the new nutritional standards is that a variety of vegetables are served each week to ensure that children of all income and resource strata are given a variety of healthy foods that they may not have access to but when we have lunch breaks that is too short to give children the opportunity to get used to these foods, then we are putting the guidelines close to failure, “said Prescott.

“The most important finding from our study is that children need protected time to eat their fruits and vegetables. Our findings support guidelines that include at least a 20-minute sedentary lunch break in school, ”she said.

Lunchtime guidelines can be set at the district level, with some leeway for individual schools to set their own standards; For example, schools may introduce a longer lunch break than the district mandates dictate.

Prescott found that longer lunchtimes, in addition to a healthy diet, can also have positive effects on children.

“The time the children have sitting is also a very valuable time for them to get in touch with their peers. You may have limited opportunities to do this throughout the school day. We saw significantly fewer social interactions during the 10-minute lunch break, suggesting other positive results may come from longer lunch breaks, “she concluded.

This story was published through a news agency feed with no changes to the text. Only the heading was changed.

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Healthy Eating

The #1 Best Food to Eat to Reduce Inflammation, Says Dietitian

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Is It Really Possible To Choose A Food To Reduce Inflammation? According to Toby Smithson, MS, RDN, LD, CDCES, FAND, Diabetes Lifestyle Expert at DiabetesEveryDay and author of Diabetes Meal Planning and Nutrition for Dummies.

“It’s hard to pick just one food as the best food to reduce inflammation,” says Smithson. “Reducing inflammation is a holistic nutritional approach that follows the guidelines for the Mediterranean Diet. More specifically, it’s a diet that’s high in fruits, vegetables, nuts, whole grains, fish, and healthy oils. “

According to a study published by Cambridge University Press in the journal Proceedings of the Nutrition Society, the Mediterranean diet may reduce chronic inflammation, which may help reduce the risk of cardiovascular disease. In addition, research shows that the Mediterranean diet is also linked to longer life and is also regularly ranked as the best diet for weight loss.

However, while many of the foods in the Mediterranean diet are helpful in reducing inflammation, there is one food in particular that is particularly powerful in reducing inflammation and that is cherries.

Cherries are high on the list for reducing inflammation“Says Smithson. “They get an A + for their antioxidant content (anthocyanins, beta-carotene, and vitamin C) as well as polyphenols, which act as antioxidants and can stop damage to your cells. Studies have shown that cherries reduce inflammation and oxidative stress. “

Thanks to these antioxidants, cherries can help reduce inflammation from joint pain and even swelling from arthritis. Studies also show that tart cherry juice is also helpful in reducing inflammation.

Now that you are aware of all of the amazing anti-inflammatory benefits of eating cherries, you may as well include them in your diet! Here are a few healthy recipes made with this sweet fruit that you can easily make at home. Then check out our list of the 100 Easiest Recipes You Can Make.

Waterbury Publications, Inc.

Enjoy this sweet fruit in a creamy smoothie bowl in the morning, topped with coconut chips, cocoa nibs and cherries, of course.

Get our recipe for a chocolate-covered cherry smoothie bowl.

Chocolate and cherry bread pudding with pistachios in a baking tray with spoonWaterbury Publications, Inc.

Use some leftover bread and beat that cherry bread pudding for dessert one night! This bread pudding uses two whole cups of cherries that give you that cherry goodness with every bite.

Get our recipe for Chocolate Cherry Bread Pudding with Pistachios.

Honey pecan cherry granolaJason Donnelly / Eat This, Not That!

Use up your bag of dried cherries and prepare this granola for easy yogurt parfaits on busy mornings!

Get our Honey Pecan Cherry Muesli recipe.

melted lava cherry chocolate cake with frozen yogurt and spoon on black plateJason Donnelly

Melted lava cake with cherries for dessert? It doesn’t get much better than that. Unless, of course, it’s a scoop of vanilla ice cream.

Get our recipe for Pressure Cooker Melted Lava Chocolate Cherry Cake.

Paleo fruit smoothie in a glass on wooden surfaceRebecca Firkser / Eat This, Not That!

This two-layer fruit smoothie combines a peach smoothie bottom with a cherry smoothie top. It’s paleo, which means you don’t have to worry about dairy or added sugar!

Get our recipe for Easy Paleo Fruit Smoothie.

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Healthy Eating

US Labor Department to offer virtual seminars in August about prevailing wage requirements

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LUMBERTON – Cooking summer vegetables with fresh herbs is a delicious variant of summer products. With the Robeson County Farmers Market now open, as well as other product stalls across the county, it’s the perfect time to explore fresh herb growing and / or cooking. Whether you plant them yourself or buy them at the farmer’s market or in the grocery store, using fresh herbs you can quickly transform ordinary meals into extraordinary dishes.

In addition to helping the taste of foods while saving on salt, fat, and sugar, herbs can provide additional benefits. Researchers have found that many culinary herbs (both fresh and dried) contain antioxidants that can help protect against diseases such as cancer and heart disease. Cutting a fresh herb into a dish also instantly gives the appearance an extra boost!

Unless your recipe dictates otherwise, add more delicate herbs like basil, chives, coriander, dill leaves, parsley, and mint a minute or two before the end of cooking, or sprinkle them over the food just before serving. Somewhat less delicate herbs like oregano, rosemary, and thyme can be added in the last 20 minutes of cooking. A general guideline when using fresh herbs in a recipe is to triple the amount of any dried herb. When replacing, it is often more successful to replace dried herbs with fresh herbs than the other way around. Think, for example, of potato salad with fresh versus dried parsley!

Buy herbs just before you plan to use them. If you’re growing herbs in your own garden, the ideal time to pick them is in the morning, after the dew has dried, but before the sun gets hot. This helps to ensure the best taste and storage quality. You can store fresh herbs in an open or perforated plastic bag in the vegetable drawer of your refrigerator for a few days. If you don’t have access to commercially available perforated bags, use a sharp object to drill several small holes in a normal plastic bag.

When you have more herbs than you can eat, enjoy herbal bouquets all over the house. You can either use individual herbs or combinations of herbs, or use the herbs as greens mixed with other flowers. To preserve the aroma and color of your herbal bouquets, place them out of direct sunlight.

One of my difficulties with using fresh herbs is knowing the best combinations. Here are a few suggestions;

– Basil goes great with tomatoes and great with fresh pesto.

– Chives can be added to dips, potatoes and tomatoes.

– Coriander is used in salsas and tomatoes and is used in Mexican, Asian, and Caribbean cuisines.

– Dill enhances the taste of carrots, cottage cheese, fish, green beans, potatoes and tomatoes.

– Mint is often used in carrots, fruit salads, parsley, peas, tabbouleh and teas.

– Oregano gives flavor to peppers and tomatoes.

– Parsley – the curled leaf is the most common, but the flat leaf or Italian parsley is more flavorful and is often preferred for cooking. Naturals for parsley are potato salad, tabbouleh, and egg salad sandwiches.

– Rosemary is often used in chicken, fish, lamb, pork, fried potatoes, soups, stews, and tomatoes.

– Sage can refine beef, chicken, potatoes, pork, carrots and summer squash.

– Thyme is often used with eggs, lima beans, potatoes, poultry, summer squash, and tomatoes.

Adapted from Fresh Herbs: A Healthy Eating Image from the University of Nebraska Lincoln Extension.

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