2 International Drive

Rye Brook, NY 10573

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November 7, 2017

There’s a new-age proverb in the dietitian community that more people seem to be agreeing with:

Diets don’t work.

Why don’t they work? In the traditional sense, diets are restrictive and ultimately unsustainable. They tend to focus on short-term results instead of long-term behavior change, and when it finally comes to an end, the dieter feels lost as to how to live a normal, balanced life thereafter. Past behaviors can start creeping back, and the cycle of dieting continues.

This is not only harmful mentally and physically, but can serve as an unhealthy model for our younger generation.

A new study is supporting the notion that a multidisciplinary, behavior-focused approach to improving health is more effective long-term. The study used a program model called the Teaching Kitchen, which combines hands-on cooking classes with education sessions in mindfulness, health coaching, nutrition education, and physical activity. The Teaching Kitchen takes a “technique-driven, re...

September 8, 2016

The following is an archived post

Cooking is an essential part of life and has been for periods of human history. In fact, the “cooking hypothesis,” although controversial, is believed to explain why our ancestor, Homo erectus, emerged in our evolution with larger brains and smaller teeth than earlier species.1

Cooking makes nutrients more available—meat and other tough foods (like fish and some raw vegetables) can be chewed, digested, and absorbed more easily into the body. Some foods must be cooked to get rid of toxins and be edible in the first place, such as raw lima beans. When nutrients are abundant, growth and development are possible.

Today, nutrients (and calories) are extremely abundant and easy to obtain without significant energy expenditure. This may be partly to blame for the rise in obesity and chronic disease. Although the food we eat is “cooked,” many do not often prepare the food they eat themselves for a variety of reasons, such as time, lack of skills, cost and mo...

June 8, 2012

The following is an archived post

As the school year comes to close, we have the opportunity to look back at school events we participated in this year of which we are particularly proud.This past April, middle school students from Providence Day SchoolCharlotte Christian School and Charlotte Latin School competed in a cook-off fundraiser to benefit the local Loaves and Fishes food pantry.

The students worked with their FISD chefs for 6 weeks prior to the event by following a culinary curriculum.  Topics included knife and prep skills, sanitation, nutrition and meal presentation.

The competition was intense!  Families, friends and the members of the three school communities were in attendance to witness students prepare a complete a cold appetizer, main course dish and dessert—in 45 minutes!

While there was a winner of course, which was home-team Providence Day, the cook-off also raised $4,000 for the local Loaves and Fishes Food Pantry.  This event reminded all of us involved...

April 20, 2011

The following is an archived post

Related to last week’s blog post about how cooking is the answer:  There are a number of individuals, groups and organizations that strongly support culinary and nutrition education to improve eating habits among children and families — and ultimately promote public health.One such organization is  Spoons Across America.  We have partnered with them for a fundraiser to support The Dinner Party Project, a dynamic family focused food education program involving 5th-8th graders in the entire process of producing a dinner party for their families at a school or community center. 

The Dinner Party Project began in Spring 2001 in the New York City metro area, and has spread across the nation to 27 U.S. cities serving 6,470 students. There have been more than 50 Dinner Parties conducted in elementary schools, middle schools, a charter school, a community girls club, The Harlem Boys and Girls Choir Academy, and a county extension center.

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