New ‘Eat Healthy’ Classes Teach the Art of Delicious, Good-for-You Food

There is a lot of misinformation about healthy eating out there. Every day, there’s a new study telling us which fats are acceptable — and which ones are forbidden. One day eggs are off the menu —and the next, they’re part of a healthy diet. How can we know what’s really good for us?

New JWU Initiative Sorts Facts from Hyperbole
“Consumers have been blitzed by information on what’s good and not good to eat,” notes Peter Lehmuller, EdD, dean of the College of Culinary Arts.

In response, JWU has launched “Changing the Way the World Eats,” a new public awareness effort to encourage healthy eating — as well as to emphasize its influence on the world’s food decisions, industry choices, and overall health and well-being.

Join the Healthy Eats Movement
Now you too can be part of the movement. Our inaugural Eat Healthy series of recreational cooking classes is designed for the general public. Learn what to eat, when to eat it, how to prepare it and gain a basic understanding of why it’s good for you.

Each class is taught by faculty chefs from JWU’s Providence Campus — Jonathan Poyourow, RD, LD, Todd Seyfarth, RD, CSSD, and Rollie Wesen — featuring lectures, demonstrations and tastings of delicious foods that can be a part of your healthy lifestyle.  

Classes will be held on Saturdays from 9:30-11am at JWU’s Harborside Campus in the Harborside Academic Center (HAC) Amphitheater.

• Fueling the Athlete
  March 19
  Instructor: Chef Jonathan Poyourow, RD, LD
  Formerly a Division Dietitian in the US Army, Chef Poyourow shows you what goes into fueling an athlete for top performance with clever recipes that can become part of your ritual. He will also discuss how different sports require different nutritional needs, what — and when — athletes should eat for optimal performance, food’s healing factors and the proper balance of proteins, fats and carbohydrates.
   
• Food with Benefits
  April 9
  Instructor: Chef Todd Seyfarth, RD, CSSD
  Chef Seyfarth, department chair, Culinary Nutrition, offers a guide to using fresh, whole ingredients, and explains the science of nutrition through simple, easy, and good for you recipes. 

• Conscious Cuisine
  May 14
  Instructor: Chef Rollie Wesen
  Can — or should — we try to change the world, one meal at a time? In this class, Chef Rollie Wesen will help you to answer that question by exploring national and global issues of diet, sourcing, environmental impact and ethics.

Space is limited. If you sign up for all 3 sessions, you will receive a “Changing the Way” t-shirt upon completion of the entire series.

A seat in the Eat Healthy Series also makes a perfect gift for a friend or family member. Gift certificates are available.