Diet and exercise can often help mitigate the effects of some of the most costly and common chronic diseases. But how does Emory effectively teach those good habits and help them stick?
One innovative response launched Aug. 10 with the help of 40 Emory employees who participated in the first session of the Emory Healthy Kitchen Collaborative.
Saturday, Oct. 5, marked the completion of the Emory Healthy Kitchen course for the inaugural group of participants. The course is a series of interactive classes that teach skills related to food choices, cooking and other aspects of a healthy lifestyle.
Emory Healthy Kitchen is part of a year-long worksite wellness pilot program funded by a grant from Ardmore Institute of Health. The Emory Lifestyle Medicine and Wellness team partnered with Emory University Hospital Food and Nutrition, Healthy Emory, the School of Medicine and Rollins School of Public Health to bring the program to life.
Mike Bacha, executive chef at Emory University Hospital, has long been a passionate advocate for incorporating more healthy, sustainable, cooked-from-scratch meals on hospital menus. He also enjoys helping others learn how to cook healthier for themselves.
