Taking fat off dinner plates
By Peter Kent
Church cooks are learning how to reduce fats and calories through a training program led by Marge Condrasky, Clemson food and human nutrition scientist.
She is working with Jeanette Jordan and the African Methodist Episcopalian (AME) churches in the Charleston area to improve the eating habits and cooking skills of the congregations. Their goal is to change eating habits and reduce the risks of obesity-related conditions such as diabetes and heart disease.
“We will provide a hands-on training workshop to encourage healthy meals and snack preparation at churches,” said Condrasky. “We will have church cooks work with trained chefs, who will show them how to build flavor into meals and snacks through healthy ingredients.”
The workshops will show church cooks how to use more fruits, vegetables and whole grains, use regional seasonings, and reduce saturated fat, transfats and sodium. The five-year project, called “A Partnership to Promote Physical Activity and Healthy Eating in AME Churches”, is funded through a federal grant for nutrition.
For information: Marge Condrasky, 864-656-6554, email@example.com