Members of New Milford Hospital’s Diebold Family Cancer Care Center will lead a Plant Based Cooking Workshop entitled Let’s Get Cooking. This workshop, includes a cooking demonstration and tasting, and is about eating to promote a healthy weight plus prevention and risk reduction of chronic diseases will be facilitated by Michele MacDonnell, RD, C-DN, Clinical Nutrition Manager; Kerry Gold, Director Dining Services, Unidine Corporation and Cynthia Tyler, RN, OCN, CBCN, CN-BN, Cancer Navigator.
Participants will gain an understanding of plant-based nutrition is: Minimally processed foods from plants, modest amounts of fish, lean meat and low fat dairy, red meat sparingly. Identify plant foods: vegetables, fruits, grains, nuts, dry beans and legumes. Understand the role of overall eating choices in reducing cancer risk and disease prevention: Vitamins and minerals in vegetables and fruits may protect against cancer. Other natural compounds called phytochemicals can help to protect cells in the body from damage that can lead to cancer. Name the main benefits of plant based proteins: helps maintain strong immune system, promotes cell growth, repair and maintenance, improves heart health, aids muscle growth and recommendations for alcohol intake.
Tuesday, January 15, 6 – 7:30 pm
Snow date: Tuesday, January 22, 6 pm
Gunn Memorial Library
5 Wykeham Road