So when you are meeting with a veteran
and they have a whole host of health
issues going on, a lot of those can be
tied back to lifestyle, and so what
culinary medicine does is it helps
change that conversation.
Instead of just looking at a veteran, saying you need to
eat better, you need to exercise, and so
what we're hoping to do is change how we
have that conversation and give them
tangible tools to help implement
different lifestyle changes.
People are reluctant to talk about their weight,
reluctant to talk about their diet, and
so this is providing a skill set to even
broach that conversation with people, and
then if we're able to approach it, and
patients feel more comfortable and
talking about this, we have a greater
likelihood of getting them the
resources and the help that they need.
Eggs are fantastic. We don't want, you know, to eat this whole frittata at one
time but, that would be a lot of
cholesterol, but eggs are a great source
of protein as well.
We have many different classes and options to see a
dietician or cooking classes here at the VA.
The healthy teaching kitchen
demonstration class is the dietician up
at the front of the class demonstrating
the recipe and how to cook the recipe
and how to make the food and the
veterans ask questions and in the end
when everything is finished we all get
to sample the recipe.
In the healthy teaching kitchen, hands-on class, the
veterans get to make the food themselves.
They get to chop. They get to stir and
roast and bake the food and in the end
we all get to sample the food.
When
clinicians and dietitians are on the
same page working together when it comes
to nutrition,
the veteran benefits and they're able to
achieve their nutrition goals
