Cooking & Nutrion
“Let food be thy medicine and medicine be thy food”---Hippocrates
Marginalized communities such as those surrounding and served by EOBA are most likely to have youth and families that suffer from food-related illnesses such as high blood pressure, high cholesterol, diabetes, and heart disease. In general, Americans eat less fruits, vegetables, and whole grains than much of the rest of the world, and this issue is only exacerbated in communities with lesser access to affordable and convenient healthy food options. In addition, learning to eat nutritious food is confusing and complicated amidst the mixed messages in marketing. EOBA’s cooking program seeks to rectify these issues in a fun and engaging way for our youth. By making a variety of healthy recipes each week, youth are exposed to new flavors, cooking techniques, and more nutritious ways to enjoy their family favorites. For a large portion of the year, Cooking club models farm-to-table cooking by utilizing produce directly from EOBA’s organic garden. Cooking club also practices recipes that use ingredients from the food distribution bank in order to show the variety of healthy options that can be created from common ingredients.
Similar to our physical activity programming, Cooking club and its impact on social and physical wellness provides our youth with resources needed to be healthy and to encourage healthy habits in their families and beyond.
Correlation to Wellness
Cooking throughout time has been a social activity, designed to bring families and communities together through the important act of “breaking bread.” We encourage the development of social wellness in our Cooking club by teaching students to work together to create healthy and delicious food. Rather than each individual student creating their own dish, students need each other to complete different steps of the recipe. By rotating skills, each student is also exposed to different techniques. Recipes created by Cooking club must meet healthy eating guidelines and encourages students to value providing their body nutritious food.