The initiative of the session was to work with a group of pre-diabetic and diabetic Adults, to identify how they can change their diets to promote healthy eating to reduce the risk of a pre diabetic, from developing diabetes or a diabetic to best manage their diabetes.
During the session the group was introduced to new healthy ingredients. such as lentils, quinoa, bulgur wheat and a variety of vegetables that the learners had not used in their diets. We used these ingredients to prepare and cook recipes the group gained knowledge when describing the health benefits of these ingredients and how these ingredients benefit their diet, when eating them. The impact of this was the group asked positive questions during session and was keen to develop knowledge of other healthy ingredients they might use in their own diet to cook healthier. The group also described how they can use these new healthy recipes when cooking for their own family.
