On April 10, nutrition and dietetics students will work with nutrition educator Deb Dillion, R.D., to demonstrate healthy cooking and learn how to conduct grocery store tours for the community. I learned.
Michigan Dairy sponsored the event at the Allen Foundation Culinary Nutrition Center in Wightman Hall. Students enrolled in NDS 361 Food Science enjoy healthy dishes such as barbecued chicken and pineapple quesadillas with tangy yogurt he sauce, Greek pasta with white beans and tomatoes, and black bean and quinoa bowls. I demonstrated how to make it.
“Eat healthy and be happy,” Dillon said. “Eating the rainbow” is a way to consume a variety of colorful fruits and vegetables every day to maximize our health.
The newly renovated Allen Foundation Culinary Nutrition Center in Wightman Hall features 12 workstations with commercial ovens and the latest food service equipment. According to Dr. Fisher, “This is a state-of-the-art facility that will enhance the learning experience for students in the nutrition and dietetics programs.”
Courses offered here include NDS 160 Introduction to Culinary Arts, NDS 361 Food Science, and a new course offered each fall, NDS 291 Introduction to Wine.
For more information about the Nutrition and Dietetics program and the courses we offer, please contact program director Dr. Najat Yehia at yahia1n@cmich.edu. For more information about the Allen Foundation Center for Culinary Nutrition, please contact Director Dr. Jeff Fisher at fishe2jj@cmich.edu.
