The Wellness Program promotes a heart-healthy, plant-based diet. We present concepts regarding a whole foods, plant-based diet as part of our educational program. These concepts are reinforced monthly with community potlucks, cooking classes and demonstrations.
The Wellness Program is continues to have as goals the guidelines that initiated with the UCDMC Reversal Program. The main elements of the diet are :
1. Mainly a plant-based diet that can include non-fat dairy and egg whites.
2. Total calories consumed to achieve an appropriate body weight.
3. Total fat in the diet lower than AHA recommendations, with saturated fats extremely limited.
4. Focus on high dietary fiber (as per Food and Nutrition Board recommendations). 5. Omega 3 and 6 fatty acids should be included as part of the daily fat allowance. 6. Low sodium content highly recommended.
Student interns deliver cooking demonstrations to participants, proving nutrition facts, recipes, and taste tasting.
This soon to launch nutrition service, will have nutrition interns offer analysis of 24 hour recall using Food Processor, a powerful nutritional analysis program.
Registered Dietitian Debbie Lucus delivers once monthly nutrition education presentations. Powerpoint lectures are accompanied by recipes and food tasting.
Dietetic Intern, Danielle H., gives a talk on finding credible sources
Cooking demonstration with student interns.