Workshop Report

"Food Science and Safety" Tuesdays

Healthy Food on a Budget– shopping, preparing, & storing food safely for families on the go!

 Interactive and fun,  Food Science and Safety” Tuesdays is all about participating in a motivating meal!

Collaborating partners:

Janice Pride-Boone, MD is a Harvard-trained pediatrician practicing for more than 25 years. She is also trained as a Marriage & Family Therapist. She has a special interest in Pediatric Obesity & the non-profit she formed 10 years ago continues to work w families throughout the nation to combat this epidemic. She currently practices general w Seton Health in Troy & Clifton Park.

Anuola Surgick is from the Strong Me! program, Where Families Learn to Eat Smart and Move More.

Sharon Lastique

Felisha Chandler is the Nutrition Program Educator for Cornell Cooperative Extension of Rensselaer County. Felisha has been employed wiht Cornell Cooperative Extension for 10 years.  She has educated clients on topics such as: My Plate, Making the Most of Your Food Dollars, Using Food Labels, Food Safety, Physical Fitenss.  Felisha Chandler also was a sous chef on the WMHT cooking show, “Farm to Table” Season 1 and 2.  Felisha Chandler is a graduate from Schenectady County Community College, with two associate degress in Culinary Arts A.O.S. and Hotel Restaurant Management A.O.S.  She is also the Hospitality Director for her Church, from 2001-present.  Felisha has her own catering business, “Felisha’s Feast Catering.”  Felisha’s motto is:  “Food is the variety of life!”

Kathy High is an interdisciplinary artist working in the areas of technology, science and art. She is  currently organizing with The Sanctuary for Independent Media a series of artist workshops, “BioArt in an Industrial Wasteland.” High is Professor in the Department of Arts, Rensselaer Polytechnic Institute, Troy, NY.

Participatping organizations and programs:

Strong Me!
Where Families Learn to Eat Smart and Move More.

Seton Health

Strong Me!
Where Families Learn to Eat Smart and Move More.

Sharon Lastique

Felisha Chandler, Cornell Extension




1.      Recognition of healthy foods vs processed/less healthy and addictive foods products .  Consumption of these foods lead to pleasant feelings but very unpleasant medical conditions over time.  So the food manufacturers go to the bank while we go to the hospital.  How do we choose?

2.     Understand the role of consumption of processed and fast foods in the obesity epidemic

3.     Consider consuming possibly new healthier foods.

4.     Learn how to obtain healthier food products regardless of income and community of residence

5.     Learn to cook new healthier, recipes.

6.     Learn food safety

7.     Learn the amount of calories needed for men, women and children and how activity affects this number  (food science).  Reading labels.

8.     Understand the difference between a carbohydrate, protein and fat (food science)

9.     Understand the role of exercise in combating obesity.

10.  Understand the protein requirements of men, women, children and woman who are breastfeeding.

11.  Recognize common food allergies

12.  Learn SMART – (Specific, measurable, action, realistic, time)

Food Science and Safety” Tuesdays Curriculum

Week 1 – Our body as our temple – Mind, Body and Spirit

.  Most East and Western Religions see humans as spiritual creatures having a physical experience while on earth. 

1 Corithinians 6:19 “Do you not know that your bodies are temple of the Holy Spirit” (the Holy Bible).

.  Honor the spirit of the Living Diety by taking care of the body.   Consider eating only real , unprocessed foods which may be toxic to the body.  An example:  high levels of high fructose corn syrup appear to be toxic to the liver causing metabolic syndrome (prediabetes  and high blood pressure).  Fructose in fruit is counter-acted by the fiber in fruit.

.  Recognize the push by food manufactures to create highly tasty food by adding high fat, high sugar  and salt (there are no restrictions.  Additionally there are not rules about additives as with chemicals to enhance flavor.  Dopamine centers in the brain are stimulated as as the person has had a dose of cocaine/crack so that the desire to return to the highly palatable food is desired and craved.  Limit the amount the exposure to fast and processed foods.  The more consumed, the more wanted so that wholesome real food loses its appeal.  It is the reason children will be prefer junk food over real food. 

  Week 2: Food Allergies

Most common food allergies:  cow’s milk, peanuts, shellfish, eggs, wheat .  Soy would be be next but there are ‘allergies” or sensitivities to almost every food product. 


Week Three: Fermentation:
Cheeses and kraut, yogurt and tempe
(Sharon and Kathy/science)
Kathy accountability

Check out Sandor Katz, at:
Week Four:
Healthy snacks:
Salsa workshop
Strawberry spinach
Kale chips
Bean salsa
(Felicia and Anola)
Anola accountability
Week Five:
Energetics of Food – plant and animal
Edible gardens
(Sharon, Janice)

 Week 5   Energetics of Food.  Food Science.  Determining calories for men, women and children and the effect of activity.  Learn food groups.  Plant and animal; edible gardens.  Understand the role of exercise.  Define obesity vs overweight.