Session One
Alyssa Frisby, Culinary Medicine Registered Dietitian, and Culinary Medicine Sous Chef Agina Rasool partnered with the Little Rock Chapter of The Links, Incorporated to lead a nutrition presentation and hands-on demonstration for students in the JA Fair K-8 Preparatory School’s Next Generation Club. During this session, students learned about the benefits of including fiber in their diets and discussed foods that are good sources of fiber. A diet high in fiber can help lower cholesterol and help prevent heart disease and diabetes. Fiber also increases feelings of fullness, which may help with weight management. Students, with the help of The Links volunteers and J.A. Fair faculty and staff, prepared a grain and vegetable salad and crafted their own simple vinaigrette. The Mediterranean-inspired salad included quinoa, brown rice, tomatoes, chickpeas, cucumber, and red onion, and was full of flavor and fiber. Students then prepared batches of trail mix to take home and learned about the nutritional benefits of fiber-rich nuts, seeds, and dried fruit.
This program was the first in a two-part Culinary Medicine series presented by the Little Rock Chapter of The Links, Inc. A second nutrition presentation and hands-on activity was scheduled for mid-May.
Session Two
UAMS Culinary Medicine staff, joined by the Little Rock Chapter of the Links, Inc. volunteers, returned to J.A. Fair K-8 Preparatory School to promote healthy snacking, and discuss the importance of fruits and vegetables in a healthy diet. Alyssa Frisby, Culinary Medicine Registered Dietitian, and Culinary Medicine Director Dr. Gloria Richard-Davis led a nutrition presentation and hands-on demonstration for students in the J.A. Fair K-8 Preparatory School’s Next Generation Club. Students were asked to write down as many fruits and vegetables as they could think of using colorful markers. The exercise prompted students to think about fruits and vegetables as they collaborated with Links volunteers to fill out sheets of posterboard with a rainbow of colors.
During this session, students learned about the benefits of including a rainbow of fruits and vegetables in their diet. Fruits and vegetables contain essential vitamins and minerals, and many are high in fiber. Eating fruits and vegetables in place of higher-calorie, higher-fat foods, can help with weight management and may reduce the risk of some types of cancer and other chronic diseases. Fruits and vegetables such as watermelon, strawberries, and cucumbers also have a high water content, and incorporating these foods into a healthy diet can help students stay hydrated during the summer months.
Students, with the help of The Links volunteers and J.A. Fair faculty and staff, prepared a smashed cucumber salad with rice vinegar and customized their salad flavor using ginger, garlic, and red pepper flakes. The students also prepared pinwheel wraps using cream cheese, and could add a combination of ham, strawberry jam, and cucumber to add flavor and texture. These light, healthy snacks are easy for students to prepare themselves and are a delicious option for a quick summer menu.
This program was the second session in a two-part Culinary Medicine series presented by the Little Rock Chapter of The Links, Inc.