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Linking Nutrition to Resiliency

The curriculum for three new workshops designed to make healthy eating easier for service members and their families is currently being finalized. In partnership with the Maryland University of Integrative Health, the workshops will help participants navigate around obstacles such as limited cooking supplies, minimal kitchen space, barebone appliances and tight budgets so that cooking healthily is less overwhelming. Standing on the shoulders of one of the five pillars of resiliency — physical — we believe achieving proper nutrition is one of the cores of holistic health.

Workshop #1: Meal in a Mug

GOAL: Teach participants how to prepare homemade meals using nothing but a mug, very few utensils and a microwave

The objectives are to educate participants about:

• The role of real food in their overall health and wellbeing
• The difference between whole foods and processed foods and how each affects their body
• How to squeeze more whole foods into their diet
• How to come up with variations for the mug recipe we make in class


Workshop #2: Healthy Meal Planning on a Budget

GOAL: Teach participants how to plan, shop for and prepare healthy meals on a limited budget

The objectives are to educate participants about:

• How to determine a food budget
• How to create a one-week whole foods meal plan while staying within their food budget
• How to create a shopping list based on the one-week meal plan
• How eating at home helps them not only to stay within a budget, but ensures they’ll be feeding their families in a more healthful way, too


Workshop #3: Smart Shopping

GOAL: Teach participants how to shop for healthy foods on a limited budget

The objectives are to educate participants about:

• How the store layout can affect their buying choices
• Reading and understanding package labels
• Shopping for seasonal produce
• The differences between whole foods and processed foods
• Unit pricing and shopping in the bulk food section
• Simple and affordable alternatives to common processed foods

Pilot workshops are currently being planned for early Spring and will be held in community kitchens on Fort Meade until the renovation of the Education and Resiliency Center at Kuhn Hall is opens toward the end of 2022.

Pilot workshops are currently being planned for early Spring and will be held in community kitchens on Fort Meade until the renovation of the Education and Resiliency Center at Kuhn Hall opens in late 2022.