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Making tasty changes
: November 10, 2011 : Updated: November 16, 2011 10:25am
Telling people they should eat a more healthful diet is one thing. Actually getting them to do it is the challenge.
That's why several UT Health Science Center nursing students spent Halloween morning at the Good Samaritan Community Services on the West Side, dressed like teapots or witches or watermelons, handing out wholesome treats to seniors.
The goal: engaging seniors in cooking demonstrations, hands-on recipe preparation and food tastings to show them how to prepare more nutritious meals — and that nutritious can be delicious, too.
The project came about when Good Sam's executive director noticed many seniors there eating a less-than-healthful diet, even after sitting through lectures on nutritious eating.
As part of a research project, medical student Jillian Rushing spent the summer playing dominoes with more than a dozen Mexican American women in their 60s, 70s and 80s, interviewing them about what they ate and how to bridge the gap between knowledge and behavior change. All the women were battling chronic health conditions such as diabetes.
“What I heard over and over again was the cultural influence. What they ate growing up is what they incorporate into their daily diet. Papas, frijoles and tortillas,” Rushing says. “And there's a hesitancy to change based on a belief that if it's healthy, it's not going to be tasty.”
Some women also mentioned that they preferred hands-on activities over lectures.
Rushing handed her data over to Adelita G. Cantu, an assistant professor in the school of nursing at the UT Health Science Center, who designed an intervention with her fourth-semester nursing students.
The students came up with recipes using inexpensive staples that are familiar to the seniors but gave the recipes a healthful twist.
They've cooked Spanish rice using brown rice and squash using olive oil and cooked beans minus bacon or ham.
On Halloween, they prepared cake with garbanzo beans instead of flour and taco salad using whole-wheat tortilla chips instead of corn chips.
Their holiday menu includes vegetable tamales and buñuelos made with a sugar substitute.
The students also pass out recipe cards and door prizes, such as grape-seed oil and a bag of Splenda.
Cantu says they've received positive feedback from the seniors, who report incoporating some of the lessons into their own cooking and becoming more mindful of their diets.
“We learned how to read labels when we go to the grocery store,” says Marty Benavidez, 62.
Nursing student Jonathan Marsh says the seniors are receptive to their efforts.
“They give us ideas to help create better recipes or recipes that are more fitting for their culture, their tastes,” Marsh says. “They'll suggest adding more spice, or different herbs they might use at home, like cilantro.”
One recipe that wasn't a hit: whole-wheat tortillas.
“There's some things you just can't change,” says nursing student Michelle Coleman.
Instead, the students made smaller versions of regular tortillas. Portion control — always a valuable lesson.