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Kay Torrance
Director of Communications
Lewis College of Nursing and Health Professions
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ATLANTA—Fulton Fresh University, a free cooking demonstration and nutrition education program designed to teach people how to fortify convenient foods for better nutrition, wrapped up its four-week pilot program for students this week. The program was hosted by the Lewis College’s Department of Nutrition and the University of Georgia Cooperative Extension.
Students enrolled in the four sessions received 10 pounds of fresh produce at each session, spices and kitchen tools, including spice jars, peelers, measuring cups and cutting boards.
“This is the first time we’ve piloted this program for students,” said Cecilia Tran, a registered dietitian and family and consumer sciences agent with the extension service. “We typically target seniors and those living in south Fulton County. I’ve always wanted to work with college students, as they are often overlooked. Students often eat quick meals, such as ramen noodles, or order takeout or delivery, and some don’t know how to cook. This program is a great way to learn how to build a fortified meal.”
Tran showed students how to easily cook oyster mushrooms and that adding them and turkey from the grocery store deli to macaroni and cheese can make for a more filling meal.
“It can be pretty challenging to get to the grocery store,” said senior Avery Mitchell, an urban studies major who lives in GSU’s dormitories. “I don’t have my car on campus, and I’m trying to eat better this year. I used to eat out a lot, but I like the meals they cooked here.”
“I’m not the best cook, and money only goes so far,” said Yahlena Brodhead, a sophomore majoring in biology who commutes to GSU. “I’m going to cook these for lunch.”
Nutrition major Sydney Taylor said she replicated the curry rice and lentils to bring for lunch that she tasted at a previous session.
GSU and the extension service hope to hold another Fulton Fresh University series in spring 2025 based on program evaluation results.
“We’re eager to help students improve access to fresh produce and for them to eat more nutritious foods,” said Nida Shaikh, assistant professor of nutrition at GSU. “Students often only have a hot plate and microwave in a dormitory and whether they live on-or-off-campus, they have very limited time. Based on the feedback received, our hope is this series of cooking classes and nutrition education, scaled up and offered every semester, can help improve student health and well-being.”