2023 December Warrior web

Tastes Good and Good for You? EC N utrition and C ulinary C lasses E xplore H ealthy E ating O ptions

When the fall semester began, Chef Barry Karrh, director and instructor of the college’s Culinary Arts program, and Dekota Cheatham, biology and nutrition instructor, began working on a project, that would give dual insight into the world of healthy eating. Cheatham said, “We began the plan ning stages back in September. We first identified goals for our own students, nutrition and culinary, and then de termined places where our content intersected. From there, we developed a plan. The first step was to bring our classes together for a co-lecture on meal-planning.” Cheatham’s presentation was from a nutritional perspective since her stu dents were learning about the different types of nutrients and how much an individual needs daily. Her class also considered weight management and

physical fitness goals when choosing meals. Chef Karrh discussed the impor tance of planning meals from a chef’s perspective including what preferences a person has, are there any medical or cultural considerations, and what changes in food preparation could make healthy meals more appetizing. At the end of the co-lecture, students were to choose one person in their life to “profile” and then plan a full day of meals to help their subject meet their individual needs. Students were instructed to pay special attention to medical conditions, cultural influences, current BMI, weight management goals, fitness goals, and other things to de velop a menu. Both instructors required the meal plan to include breakfast, lunch, supper, and at least one snack. The students

were free to choose the timing of meals depending on the person’s activities. Cheatham said, “We chose a couple of the best examples to make for the culminating experience and brought our students together again to taste all of the healthy foods prepared by Chef Karrh and his culinary students. He walked us through the preparation tech niques of each food item to hopefully inspire both sets of students and show them that healthy food doesn’t always have to taste bad!” Chef Karrh said,“Dekota chose one meal from her class, and I chose one from mine. Then we came back together in a discussion class, to taste the two meal plans side by side and to consider relatively if it was possible to both pre pare a flavorful meal, a nutritious meal, and it to be something that the client might eat.”

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ECCC HOSTS MILITARY BREAKFAST East Central Community College honored current and retired military veterans at its annual Military Appreciation Breakfast on Friday, November 10. Brigadier General Billy L. Pierce (Ret.) of Decatur was the keynote speaker. The event included a complimentary breakfast at 7 a.m. Pierce, is a lifelong resident of Decatur, is a graduate of Decatur High School and East Central Junior College. He received a bachelor’s degree in biology from the University of Southern Mississippi and a master’s degree in school administration from Mississippi State University. He also holds a master’s degree in strategic studies from the U.S. Army War College in Carlisle Barracks, Pennsylvania. After 36 years of service in the Mississippi National Guard, he retired as a Brigadier General in 2004. In 2005, he was inducted into the OCS Hall of Fame at Fort Benning in Georgia. He has received numerous awards and decorations throughout his military career. He is a member of the State Veterans Affairs Board representing the Third Congressional District.

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