NUTR-685: Cooking With Whole Foods Lab V

Lab V continues to expand and elevate the student's repertoire of ingredients and culinary skills in order to help them engage clients in making healthy lifestyle choices with food and cooking as the foundation. This lab focuses on food as medicine, develops the skills of the practitioner to help the client transition with ease form Standard American Diet. In this lab students are engaged in "market basket" cooking for specific imbalances by creating one pot meals in harmony with the season, health snacks and other easy to make meals by improvising and adapting to a variety of client populations. This lab also explores raw food preparation as well as medicinal and healing food preparations. This lab also expands the student's "food pharmacy". Students will learn the application of raw foods, how to balance raw food flavors and experience the benefits of a dehydrator, sprouting, and juicing to create nutrient dense meals. Students build confidence improvising and adapting raw foods cooking for a variety of client populations. [.5 credit]