SC Connecticut News

Instructor of Medicine and Chef Nate Wood recently held a lunchtime workshop at the Yale School of Medicine, where he demonstrated how to prepare an easy, healthy, and inexpensive meal using a microwave. The event was part of a three-session series aimed at teaching students how to cook affordable and nutritious meals.

Surveys conducted by the Yale School of Medicine revealed that many students feel they lack time for grocery shopping or cooking and are unfamiliar with preparing low-cost, nutritious meals. These findings prompted Deputy Dean for Education Jessica Illuzzi to suggest workshops on food and nutrition education. The workshops were organized by Deanna Calvert, Katrina Dietsche, Ana Greenberg, Bassel Shanab, Cabe Carrillo, Morgan Brinker, George Sun, and Wood himself.

The series included three workshops: "Strategies for Cheap, Healthy Grocery Shopping & Meal Planning," "Strategies for Quick, Healthy Cooking," and "Strategies for Making Delicious, Healthy Eating a Habit." Dietsche emphasized the importance of these sessions in helping students learn essential kitchen skills. Shanab highlighted their significance in addressing food insecurity among students.

Wood's first session focused on understanding the components of a balanced meal using the Healthy Eating Plate model. He also provided guidance on reading nutrition labels and shared tips on making recipes healthier. Students participated in exercises to modify recipes like chicken coconut curry.

Recognizing student constraints in time and money, Wood offered practical advice on efficient shopping and cooking techniques. His suggestions included buying store brands or seasonal produce to save money. He also recommended simple cooking methods such as bulk cooking or using pre-prepared ingredients.

Dietsche found particular value in learning about frozen produce being as nutritious as fresh options due to their preservation process at peak ripeness.

Illuzzi praised Wood's efforts in enhancing nutritional education within the curriculum while equipping students with practical skills beneficial for patient care. Dietsche echoed this sentiment by noting how these workshops improve her ability to discuss nutritional interventions with patients effectively.

A fourth bonus session titled "Food & Nutrition Insecurity and Culinary Medicine" is scheduled for early 2025 at Yale New Haven Health's teaching kitchen.