Huntington’s Kitchen Expands Cooking Curriculum

Huntington’s Kitchen Expands Cooking Curriculum

Fri 16 Mar 2012

Story by The Food Revolution Team
 

Huntington’s Kitchen began with the filming of "Jamie Oliver's Food Revolution." Since then the kitchen's management has been taken over by Ebenezer Medical Outreach, Inc. and continues to serve the community with cooking classes for all ages, fresh market, and outreach programs.

Ten New Courses To Better Address Chronic Disease Management



This week Cabell Huntington Hospital announced a partnership with Ebenezer Medical Outreach, Inc., and Marshall University Joan C. Edwards School of Medicine to expand the curriculum at Huntington’s Kitchen by at least ten new courses in an effort to better address chronic disease management and prevention throughout the Huntington/Tri-State community.

Up until now the Kitchen has offered two regular cooking courses, Jamie’s Basics Steps to Healthy Cooking and Cooking Matters for Adults. However under the new partnership the kitchen will be offering an additional 10 courses that address specific medical conditions and diseases, from Cooking Matters for Kids and Cooking Matters for Diabetics to Low Salt Cooking & Gluten Free Cooking, with other courses added as needed.

These new courses will be taught by Huntington’s Kitchen Chef Holly Tomblin, with guidance and assistance provided by physicians, dieticians, support staff and volunteers from Marshall University Joan C. Edwards School of Medicine, Cabell Huntington Hospital and Ebenezer Medical Outreach, Inc. Faculty & students from Marshall University Joan C. Edwards School of Medicine will also be helping to collect and manage outcome data in order to track effectiveness of the new course offerings in terms of behavior change and health improvement.

“We are delighted to join with Cabell Huntington Hospital and Ebenezer Medical Outreach in this innovative effort to address chronic disease management and prevention in our community through cooking education,” said Robert C. Nerhood, MD, interim dean of Marshall University Joan C. Edwards School of Medicine. “There is clearly a link between chronic disease and diet. And one of the most effective ways we can avoid the ravages of chronic disease in our community is to arm our people with good information and training in the preparation of foods that properly nourish their bodies.”

To facilitate the addition of the new courses, Cabell Huntington Hospital will increase its annual contribution to Huntington’s Kitchen from the $50,000 it has annually contributed over the past three years to $75,000 per year.

Find out more about Huntington’s Kitchen, the classes run and the fantastic Fresh Market Program here.

The Food Revolution Team

Images: Cooking instruction at Huntington’s Kitchen.

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