Alyssa Frisby, M.S., RD, LD, was the featured speaker on the UAMS Health Talk podcast. Listen to the podcast on the UAMS Health website.

University of Arkansas for Medical Sciences held a cooking class for Parkinson’s patients on Thursday as part of their Day of Giving.

Alyssa Frisby,a registered dietitian at UAMS and Arkansas Children’s Hospital, spoke about how the classes help give back to the community.

“It’s really an opportunity for anybody who has been impacted or touched by UAMS to give back so that we can do the awesome work that we do,” says Frisby.

“With culinary medicine, we are teaching home chief skills and basic nutrition education, and we give participants the experience to practice those things in our teaching kitchen here on campus.”

Watch the full story on the KATV website.

By Kev’ Moye 

July 2, 2024 | The University of Arkansas for Medical Sciences’ (UAMS) Center for the Study of Obesity collaborated with UAMS Culinary Medicine to pilot a cooking demonstration project at Chicot Elementary and Early Childhood Center in the Little Rock School District (LRSD).

The center, which is part of the UAMS Fay W. Boozman College of Public Health, launched the healthy cooking demonstration courses specifically for families affiliated with the Little Rock community school.

“The classes were exciting because it highlighted the potential for community schools to support public health through healthy lifestyle interventions,” said Michael Thomsen, Ph.D., director of the center.

Chicot Elementary is in the southwest part of the city. Data suggests that numerous public health disparities affect the area, including access to healthy foods.

In fact, a general conversation between community members who have in-depth knowledge of the issues led to the creation of the cooking program, according to Stephanie Lopez-Neyman, Ph.D., postdoctoral fellow in the center.

“The cooking demonstration at Chicot is actually the vision of Nicole Chandler of the LRSD community schools and Jennifer Glasgow, chief education officer for the city of Little Rock,” Lopez-Neyman said. “They discussed how they’d like to create cooking demonstration class for families. When Dr. Thomsen learned about their aspirations, he gave me the assignment of making it all come to fruition. That included teaming up with the UAMS Culinary Medicine program.

“They would handle the cooking aspect of the program. The Chicot Elementary staff would recruit the families. I’d be responsible for overseeing the project.”

To maximize the potential of the cooking classes, the center’s team members surveyed grocery options in southwest Little Rock. Lopez-Neyman and Thomsen led an audit of each store within a one-mile radius of Chicot Elementary. Making sure a meal’s ingredients were readily accessible in the neighborhood was important.

Additionally, most of the students and families at Chicot are either African American or Hispanic. Based off the demographics and the audit, the center selected tasty, health-conscious recipes that the families would likely prepare at home.

“We discovered that there were lots of convenience stores, a Family Dollar, Dollar General stores, a Kroger and a Walmart,” Lopez-Neyman said. “But you still must drive to those places. Having reliable transportation is difficult for some of the families.

“The Dollar General I went to had a small produce area that carried basic vegetables and fruits. However, the frozen fresh fruits were very limited.”

Once the cooking demonstration pilot commenced, word spread about what was taking place. The opening session had only four families participate. But with each ongoing session, the number of participants grew.

“We wanted families to have fun and also understand that it’s not expensive to eat healthy,” Lopez-Neyman said. “Our big thing was exposing households to wanting to cook as a family and scale back on going out to eat. We encourage people to eat at home as a family as it tends to be healthier than eating from a restaurant.”

To help the center accomplish its goal, the guidance of the UAMS Culinary Medicine program proved invaluable. Alyssa Frisby, registered dietitian and senior brand and project manager for the Culinary Medicine program, said her team emphasizes the importance of nutrition education. Each cooking demonstration places her in immediate contact with community members, helping them live healthier lives.

“It allows us to show participants the different steps and skills needed for each recipe while giving confidence to the participants as they get a better understanding of how to prepare the recipes.” Frisby said. “The demonstrations also provided a low-risk environment for people who are trying out new ingredients or recipes.”

Frisby received lots of compliments about the meals.

“The participants were very receptive to trying the recipes, even if the ingredients were unfamiliar,” she said. “I especially enjoyed watching the children who assisted the adults in preparing the meals and seeing the joy on their faces when they got to be in charge of different tasks.”

Lopez-Neyman also received positive reviews and saw plenty of smiles and laughs from the families. She and the entire center staff loved how the pilot unfolded. The center is now optimistic about expanding the project. Potentially building upon the cooking program with the aid of a grant is ideal, Lopez-Neyman added.

“It started as an idea,” she said. “We simply listened to what people wanted. We partnered with the right groups to make it happen.

“Now that we see that the cooking demonstrations can be a successful, the next step is to find out if we can move it forward — perhaps at other LRSD community schools.”

On Monday, December 18, Culinary Medicine held a No-Cost Farmer’s Market for the 12th Street Neighborhood. The event was a tremendous success, which means we will be doing it again soon! We distributed 584 pounds of produce and 62 pounds of bakery goods. The remaining 220 pounds went to the UAMS food pantry, Stocked and Reddie. The 12th Street Community Café was an excellent place to host, and we hope to help bring in customers along the way. 

We started setting up for the event early in the day to make sure everything was perfect. After a few hours of preparation, we were ready for community members to come on in. And they did. First, customers are asked to fill out a survey so that we can improve things in the future, then they are free to take whatever they need. Sweet potatoes, bell peppers, carrots, onions, oranges, apples, a variety of breads, pineapple, and even some advent calendars are just a few examples of the offerings.

RD Alyssa Frisby and medical student Breyanna Dulaney cooked up delicious red beans and rice for the tasting. Thanks to Potluck Food Rescue, community members had a wide variety of foods, such as produce and bakery goods, as well as flowers and some basic need items to select from and take home.

Potluck Food Rescue is one of our wonderful partners that helped bring in more options to the neighborhood. They travel around the city to different restaurants and grocery stores to gather leftover food and re-distribute it to people in need. We appreciate their mission and are thrilled to have them help us with this project. 

As mentioned above, we will be doing this again. Our next 12th Street No-Cost Farmer’s Market will be held on January 22 at 5:30 p.m. We plan to host these events at least once a month. If you need help with food security, please come and join us. All are welcome.

On Thursday, October 12, a few team members from Culinary Medicine participated in the Women’s Research Day Conference Event on the UAMS campus. Dr. Gloria Richard-Davis, Dr. Gina Drobena, and Alyssa Frisby (MS, LD, RD) partnered with student, Savannah Hickman (M.D./MPH candidate), on a research project that evaluates the effectiveness that the Culinary Medicine Program has on young physicians. The curriculum is created to help future healthcare professionals efficiently counsel patients about preventing and treating certain chronic illnesses with diet. 

Savannah explains her successful partnership with Culinary Medicine, “I have had the privilege of working with the Culinary Medicine team at UAMS through my research project that evaluates student provider knowledge on nutrition counseling. Everyone on this team has been so welcoming and gracious to me, and it has made my experience researching Culinary Medicine’s impact even more rewarding! Before starting this project, I was not aware of how impactful nutrition education on the provider-side was, but I have learned so much from this experience and can’t wait to see all of the positive change that UAMS’s Culinary Medicine team makes!”

The event took place on the 10^th floor of the Winthrop P. Rockefeller Cancer Institute, where women gathered to present their research posters to the UAMS community. In addition to hanging the posters, members of each research project stood by their designs to explain their findings to the public. The conference also involved various speakers that touched on different health-related topics. Culinary Medicine was proud to have Dr. Gina Drobena represent the program as she provided information about many aspects of wellness.

Download the research poster for more information.

It has been a busy autumn season for the Culinary Medicine Program. We have focused our efforts on searching for funding, writing grants, hosting events, and planning our debut conference. We are a small but mighty team that has enough enthusiasm to sustain our lofty efforts. Fortunately, all the hard work has paid off; we are proud to announce that we received a portion of the Chancellor’s Circle Grant again this year. 

During an award ceremony on Monday, October 23, Dr. Gloria Richard-Davis and Alyssa Frisby accepted a check made out to Culinary Medicine for funds to be used to support the UAMS 12^th Street Community Healthy Neighbor Project. The Chancellor’s Circle Grant is given out to a select few, and Culinary Medicine is proud to be one of the recipients this year. The goal of the grant is to provide funding for recipients to develop specific projects. The Culinary Medicine Team submitted a proposal to focus on providing resources to communities living in food deserts.

Our new venture, The UAMS 12^th Street Community Healthy Neighbor Project, will provide cooking demonstrations, information on preparation of healthy meals on a budget, and nutrition and lifestyle education to community members living in the 12^th Street corridor at the 12^th Street Community Café. These educational efforts will be enhanced by the provision of fresh produce sourced through collaboration with the UAMS Culinary Medicine program, nutrition services, and external partners. Sessions will align with the 12th Street Health & Wellness Center operating hours to improve access for residents in the 12^th Street corridor. Programming will be culturally responsive to create a welcoming environment for all participants. In addition to this programming, participants will receive education and assistance with SNAP and WIC enrollment as well as the Double Up Food Bucks program (SNAP) and the Farmers’ Market Nutrition Program (WIC) which allow recipients to receive produce at participating farmer’s markets.

We plan to begin recruiting participants in November and aim to have our first session in December. By providing access to fresh produce, cooking demonstrations, and nutrition education, the goal of this initiative is to lay the groundwork for improving health outcomes for community members in the 12th Street corridor and those who utilize the 12^th Street Health & Wellness Center. We look forward to making this project a reality.

The Arkansas Academy of Nutrition and Dietetics (ArAND), Blue Cross Blue Shield (BCBS), Arkansas Hunger Relief Alliance (AHRA), UAMS dietetic interns, and UAMS Culinary Medicine all banded together Thursday, July 13 to present an interactive workshop for the students of the UAMS Pathways Academy. Pathways Academy is a statewide K-12 STEM program with the mission to diversify the healthcare workforce. The program is an excellent opportunity for kids to level up their education and is funded by the Division of Workforce Services. 

ArAND received an Academy of Nutrition and Dietetics Inclusion, Diversity, Equity and Access (IDEA) mini grant to promote the nutrition and dietetics profession, and implement nutrition education and hands-on programming for underrepresented groups. Stephanie Jones MPH, RD, LD, CHES, CPT, a Well-Being Clinician for Arkansas BCBS and ArAND’s Diversity Liaison, applied for the IDEA grant with the help of Sarah Keathley M.S., RD, LD, private practice dietitian, and Courtney Fose, M.S., RD, LD, CNSC, FAND, program director of the University of Arkansas for Medical Sciences Dietetic Internship. 

The event took place at Carver Magnet Elementary School, but the students are from many different schools. It began with a nutrition discussion, basic kitchen safety tips, and a brief talk about what dietitians do. Stephanie Jones and Alyssa Frisby from UAMS Culinary Medicine both led these discussions and answered questions from participants. The talk was followed by a hands-on activity for the kids; they got to make their own fruit parfaits. The students ranged from fifth to eighth grade and were enthusiastic about making this nutritious snack. Some even experienced eating kiwis for the first time and loved it. 

“We were able to impact many children by teaching them the fun of nutrition and the benefits of being a Registered Dietitian,” shared Jones after the event. Keathley added, “I watched so many kids taste a new fruit for the first time and then build creative parfaits with a lot of flair!” 

With the Academy’s support through the IDEA grant and the additional funds granted by the Arkansas Hunger Relief Alliance, ArAND plans to continue to promote the nutrition and dietetics profession and cultural understanding of current professionals and provide a welcoming environment for all participants.

If you have been searching for a place that sells beautifully fresh, local produce, then look no further than the UAMS campus. We have a quaint little farmer’s market that opens every Thursday from 7:00 a.m. to 5:00 p.m. They offer a wide variety of fruits, vegetables, and legumes. Located on level B of Parking Garage 2, the mobile market sits to the right of the Central Building entrance/exit. Culinary Medicine had the opportunity to visit in May, and we have the full scoop. 

Danny Carpenter and his associate, Bruce, are incredibly helpful and informative while you shop. They offered shopping bags, prices, and locations of where produce was grown. A whopping eighty-five percent of the produce is locally sourced. Danny has been in the farmer’s market business for over 50 years; his mom started their market from the back of her station wagon when Danny was a young child, and the rest is history. 

The produce at Carpenter Farmer’s Market is so irresistibly delicious that we decided to handpick a couple of recipes to go along with their offerings. We chose to feature a Watermelon Feta Salad as well as a Tomato Cucumber Salad. There is no better time than summer for fresh salads and the tomatoes, watermelon, and cucumber can all be purchased from the market. Click the links below for these tempting salad recipes and be sure to visit the Farmer’s Market!

• Tomato Cucumber Salad
• Watermelon Feta Salad

Culinary Medicine Team and Partners,

We are pleased and excited to welcome Alyssa Frisby, M.S., RD, LD, to her new role as Instructor in Academic Affairs and Brand Manager of the Culinary Medicine Program. While you are all likely familiar with Alyssa through in her part-time role as Instructor, she will make the transition to her full-time role on June 19, 2023. 

Alyssa began working with the CM program in 2021 in the community outreach realm with her role growing into a part-time position in 2022. Alyssa’s unwavering dedication to the program and passion for CM made her an ideal candidate when the Instructor/Brand Manager of Culinary Medicine position became available. In her new role she will be managing all operational and programming for the culinary medicine program. She will help to ensure we reach our vision outlined in our strategic plan of making all Arkansans healthier, increasing nutrition awareness and knowledge to access healthier food options and to increase UAMS Culinary Medicine brand recognition.

Alyssa graduated from the College of Charleston with a bachelor’s degree in mass media communications and went on to complete a post-baccalaureate degree and master’s degree in nutrition from the University of Central Arkansas. She uses her education and skills in communication to promote the Mediterranean Diet lifestyle and share evidence-based nutrition information across campus and in the community in an easily understandable way. 

Alyssa is also the Website and Social Media Coordinator for the Arkansas Academy of Nutrition and Dietetics, and was recognized as their Young Dietitian of the Year in 2023. Alyssa believes public health and community development are intertwined and is interested in finding ways to connect people to nutrition and wellness resources in communities across Arkansas.

Please help us welcome Alyssa in her new role.

Welcome Alyssa!

Gloria Richard-Davis, M.D., MBA, NCMP, FACOG

Executive Director, UAMS Division for Diversity, Equity and Inclusion
Professor, Department of Obstetrics and Gynecology
Program Director, Culinary Medicine

Culinary Medicine hosted a teaching kitchen for the Arkansas Medical, Dentist, and Pharmaceutical Association (AMDPA) on Saturday, June 3. Eight Participants integrated nutrition education and clinical application while splitting into pairs and working together to prepare recipes chosen to highlight modules used in the Culinary Medicine curriculum. Participants learned how food prepared using culinary techniques can be used as medicine for specific disease states, such as reducing saturated fat and adding fruit in the creamy chicken salad with apple recipe for heart health, building flavor without adding sodium in the shrimp fra diavolo, and a roasted asparagus recipe to manage hypertension. After the cooking was finished, everyone had the opportunity to try everything while participating in a discussion led by Alyssa Frisby, one of Culinary Medicine’s registered dietitians 

The AMDPA is an organization established in 1893 of Black health professionals with a rich history. Members practice and serve primarily underserved communities throughout the state. AMDPA was a forerunner to the American Medical Association (which Black physicians could not join at the time) and the National Medical Association.

Dr. Rhonda Mattox, the president of the AMDPA was overwhelmingly complimentary about her experience. “For our team building exercise, we joined with Culinary Medicine to make a wonderful array of foods. It exceeded my expectations, and there are some foods that I would’ve never ever tried under any circumstances! Case in point, tofu scromblet… oh my gosh, it looks good and tastes good. Also, I have never been a fan of apples in chicken salad, but boy oh boy was it good! I’m the kind of person who makes fun of people that put apples in chicken salad. And I cannot wait to dive into what I made!” Dr. Mattox chose to create the Shrimp Fra Diavolo, a tomato-based pasta dish. “We learned so much about how to dice, how to use the knives properly, and about new utensils like the bench scraper.” 

The recipes were a huge hit, and the communal aspect of the program was widely appreciated. The discussion consisted of a talk about what Food as Medicine means, and how what we eat can prevent and manage certain chronic health issues. Physicians, pharmacists, and dentists can all benefit by incorporating culinary medicine into their consultations with patients. The Culinary Medicine Program is thrilled to have had this opportunity to share its mission.