Learn more about plant-forward diet at demo kitchen class
A plant-forward diet can help decrease the risk of many health conditions and diseases, such as heart disease, stroke, obesity, high blood pressure, high cholesterol, Type 2 diabetes, dementia, and many cancers.
Cooking classes will start again soon at the USA Health demonstration kitchen at University Commons, and everyone is invited. The first session to kick off the new year is set for Tuesday, Jan. 10, at 5:30 p.m.
Employees, patients and the general public are welcome to attend and get an introduction to the plant-forward diet. Plant-forward describes a style of cooking and eating that emphasizes the consumption of plant-based foods (vegetables, fruits, whole grains, nuts, seeds, and legumes) but is not strictly limited to them. In other words, meat can still be part of your diet, but it’s recommended in lower quantities in relation to plant-based options.
Bob Israel, M.D., who spearheads the USA Health Integrative Health and Wellness program, will discuss how a plant-forward diet relates to culinary medicine, a relatively new, evidenced-based field that helps people understand how what they eat can help prevent and treat disease.
Specifically, a plant-forward diet can help decrease the risk of many health conditions and diseases, such as heart disease, stroke, obesity, high blood pressure, high cholesterol, Type 2 diabetes, dementia, and many cancers.
Don’t miss this opportunity to learn from Israel, who follows plant-forward practices himself. The class is limited to 12 participants, and the registration fee is $25. Email IHWP@health.southalabama.edu or call 251-660-6441 to reserve your spot.
