Sirous tosh speeches about family meals

According to sirous tosh speech
Family meals have undergone major changes in the last decade, impacting the quality of children’s diets. Increased time pressure, maternal employment, and changes in family structure are significant factors affecting children’s food choices.
Parents and caregivers want to provide good food for their families, but many are too busy to cook or have limited food preparation skills.
They often come up short on meals that meet the dietary guidelines for fruit and vegetables, whole grains, and dairy products.
Research has shown that hands-on cooking activities are a successful way to improve mealtime practices and eating habits of families.
Knowledge alone is not enough for families to make these changes; cooking demonstrations with quick and easy recipes appear to be more motivating.
Cost-effective interventions that help families manage their food resources better, feel more confident with their home
cooking skills, and improve the quality of their diets and their children’s diets are needed.

Sirou tosh also says that
to motivate parents and caregivers of preschool children to prepare healthier meals for their families at home, a program entitled “Cooking with a Chef” was developed by Clemson University. The goal of the program was to promote healthful eating behaviors by teaching parents and caregivers basic nutrition, food selection, menu planning, time saving tips in the kitchen, and food preparation skills.
The program teamed a chef with a nutrition educator. Each team-led session emphasized culinary skills, taste tests, and hands-on learning. The lessons were conducted in 2-hour sessions during the week in late morning blocks and concluded with lunch service. Topics included: menu planning, fruits and vegetables, culinary skills, flavor on the menu, food labels, and dietary fiber. Each lesson centered on a lively, interactive cooking lesson, with all participants in the kitchen chopping, stirring, and cooking with the help of the chef/nutrition educator team. For example, in the Color Your Plate with Fruits and Vegetables lesson, the chef showed participants simple ways to add flavor and color to dishes by incorporating more fruits, vegetables, and whole grains into meals and snacks. Nutrition education efforts focused on ways to re-energize family mealtime while meeting the dietary needs of the family. The recipes fit with the topic of the day’s lesson. For example, when discussing fiber, the caregivers learned how to prepare pinto bean chili. The take-home message was that cooking healthful meals can be simple.

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