Cooking Up Health: Colorado Mesa University’s Healthy Cooking Initiative
Chronic diseases, including type 2 diabetes, heart disease, hypertension, and obesity, represent a significant portion of preventable illnesses in the United States. With diet cited as a major risk factor, healthcare professionals and insurers are increasingly emphasizing the importance of preventative care. One exciting development in this realm is the rise of nutrition education as an essential tool for improving long-term health outcomes.
The Healthy Cooking Initiative
At Colorado Mesa University (CMU), a proactive approach to prevention is taking shape through the Healthy Cooking Initiative. This program showcases the innovative collaboration between Wayne Smith, an associate technical professor of culinary arts, and Physician Assistant (PA) students who are determined to empower community members with healthier cooking habits.
For six years, Smith has been actively involved in offering free healthy cooking classes designed to lower chronic disease risk while boosting confidence in the kitchen. These classes blend hands-on cooking experience with fundamental nutrition education, fostering an environment of learning and engagement.
A Passion for Action
Wayne Smith views his role in the Healthy Cooking Initiative as a responsibility derived from his extensive experience in culinary education. He believes that when there is an opportunity to effect positive change, it is crucial to take action. “Other than teaching my students, this is the most important thing I do now,” he reflects, demonstrating his commitment to the health and wellness of the community.
The initiative began in conjunction with the launch of the PA program in 2019. Smith was invited to speak to the inaugural cohort, discussing the intricate relationship between diet and chronic illnesses while sharing straightforward techniques for creating healthier meals. Since that first session, the discussion has evolved into an annual lecture—a testament to the program’s enduring impact.
Student Engagement
After attending Smith’s lecture, interested PA students have the option to select the Healthy Cooking Initiative as their capstone project. Collaborating with Smith, these capstone students plan and deliver one cooking class per month throughout the semester. They choose topics and recipes while also monitoring changes in participants’ nutritional knowledge and behaviors, making the initiative a hands-on, experiential learning endeavor.
To ensure classes align with nutritional goals, Smith assists students in refining recipes by focusing on reducing sodium, sugar, and saturated fat while increasing whole grains, fruits, and vegetables. He notes, “The big issues we have are that we tend to eat too much saturated fat, too much salt, too much sugar, and not enough fruits, vegetables, and whole grains. We just try to flip that.”
Simple, Healthy Choices
The cooking classes predominantly feature familiar foods prepared in healthier ways. For example, participants may learn how to make bean and rice tacos complete with homemade salsa or guacamole. By keeping the recipes straightforward and accessible, Smith aims to help participants view healthy cooking as both realistic and sustainable.
“The message is that cooking doesn’t have to be complicated and it doesn’t have to be a chore,” he emphasizes. “Good flavor just comes through good ingredients.” This philosophy not only encourages healthier choices but also inspires a love for cooking among participants.
Community Collaboration
The Healthy Cooking Initiative has garnered support from the surrounding community, including partnerships with local healthcare facilities like Community Hospital, which helps to refer participants and track attendance. Such collaborations have piqued the interest of health insurance providers, who increasingly recognize the merits of nutrition-based education in lowering long-term healthcare costs associated with chronic diseases.
Bridging Knowledge Gaps
Beyond its community impact, Smith’s initiative addresses a significant gap within the field of medical education. Many healthcare professionals lack formal training in nutrition, leaving them ill-equipped to discuss dietary concerns with patients. “Most medical professionals get zero education on food and health,” Smith points out. This lack of knowledge can create barriers to meaningful conversations about diet-related health issues.
By introducing PA students to the critical role of nutrition in disease prevention during their training, Smith hopes to instill confidence in them, enabling future medical professionals to engage more effectively with patients regarding dietary choices.
Encouraging Family Participation
Over the years, Smith has noticed a boost in enthusiasm among students participating in the initiative. However, the most visible impact is often seen among community members who attend classes together as families. The ultimate measure of success, according to Smith, is when participants return for future classes or share that they’ve recreated meals at home.
“When they say, ‘I made that at home and it was so great,’ those are the things that make me think this is working,” he says, highlighting the program’s tangible results.
Small Changes, Big Impact
Smith champions the notion that meaningful health improvements do not necessitate extensive lifestyle changes. “You don’t have to change everything in your life,” he states. “Even doing one small thing makes a difference.” This philosophy is at the heart of the Healthy Cooking Initiative, reminding community members that simple adjustments can lead to significant health outcomes.
Through engaging cooking sessions facilitated by Smith and the PA students, participants are learning to develop healthier habits that extend beyond a single class. The initiative serves as a prime example of how education, collaboration, and community involvement can converge to promote lasting change in public health.