Diedri White a registered dietitian, will help Southern Adventist University students discover a balanced outlook on food in her new class next spring.

“The brand new class, Food Preparation: A Healthy Perspective, will teach the basics of food preparation and healthy principles,” Mrs. White said. “There will be a lot of hands-on activity.”

Mrs. White, who is an adjunct professor, teaches nutrition classes at SAU, Chattanooga State and UTC. She said she enjoys teaching these basic courses, but is especially looking forward to next semester and the opportunity to teach practical application.

During class registration in a few weeks, Mrs. White anticipates that many of the students, who have already met the prerequisite for the course, will want to join.

“I think there have been inquiries by students for a more practical nutritional class,” Mrs. White said. “I think this will be a wonderful class for them because there’s a growing interest in healthy lifestyles.”

Mrs. White is also an online nutrition counselor for the Balance Program, working with adults who need a little extra encouragement in their weight-loss efforts. She said that this class will provide the college students with a similar opportunity.

“Some of the challenges the students face is to have healthy vegetarian diets, while avoiding high intakes of eggs and cheese,” Mrs. White said. “They must learn to change their taste buds.”

Mrs. White will prove the best way to change their diet is to alter their entire perspective on nutrition. She said that most people believe nutrition is only about eating food, but there is actually a lot more to it.

“It’s actually about how the food is processed in the body,” Mrs. White said. “What we eat is what we become. It has a longer impact than what you are eating right now. It affects your life in the long run.”

Mrs. White’s classroom in the brand new wellness center at SAU will have a full kitchen. The new facilities will allow her and the students to experiment and learn to cook better foods.

Mrs. White tries to follow a plant-based diet and focus on eating plenty of whole grains, fresh fruits and vegetables every day.

She said that college is the perfect time for students to start instilling better eating habits in their routine. Mrs. White wants them to also spread what they will learn in her class to their friends and family.

“I feel like I make a difference in the lives of the people I work with,” Mrs. White said. “I really enjoy it.”

Granola

8 cups oatmeal, 5 cups whole oats and 3 cups quick oats

1 cup raw wheat germ

3/4 cup coconut, shredded

1/4 cup brown sugar

1 teaspoon cinnamon

1 teaspoon salt

1 cup almonds, slivered

1 cup pecans, chopped

1 cup walnuts, chopped

1/3 cup vegetable oil

3/4 cup water, warm

1/3 cup honey

1 teaspoon vanilla flavoring

Mix together oatmeal, wheat germ, coconut, sugar, cinnamon, salt, almonds, pecans and walnuts in a large bowl. Set aside. Mix oil, water, honey and vanilla flavoring. Add liquid ingredients to dry ingredients. Mix thoroughly. Place in sprayed shallow pans. Bake at 225 degrees until golden brown and crisp for about 2 to 2 1/2 hours. Serve with fresh fruit and soy milk.

Homemade Bread

1 1/2 cups water, warm

3 tablespoons oil

3 tablespoons honey

3 cups whole-wheat flour

1/2 cup bread flour

2 tablespoons dry milk powder

3 tablespoons vital wheat gluten

1 1/2 teaspoons salt

2 teaspoons active dry yeast

Add ingredients to a whole-wheat bread maker and follow directions.

Scrambled Tofu

1 block tofu, drained

1/2 teaspoon olive oil

1/2 cup green onions, chopped

1/2 teaspoon turmeric

1/2 teaspoon McKay’s vegan chicken seasoning

1 teaspoon parsley, dried

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

2 teaspoons Bragg’s Amino Acids

Mash tofu into a large pan. Sauté onions lightly in the olive oil. Add tofu and cook lightly. Add remaining ingredients and cook quickly. Serve with favorite breakfast foods.

Easy Tofu

1 block tofu, drained

1/4 to 1/2 cup Bragg’s Amino Acids

1 teaspoon olive oil

Slice tofu block into 1/4 to 1/2-inch thick slices. Should yield 10 to 15 pieces. Place Bragg’s Amino Acids in flat-type bowl. Lightly coat each tofu slice with amino acids. Sauté each piece in olive oil until golden brown. Serve as an entrée or use for sandwiches.

Lentils

1 pound lentils

1 medium onion, chopped

2 cloves garlic, chopped

3 large carrots, sliced

2 medium potatoes, chopped

Salt, to taste

Place lentils in a large pot. Add enough water and cover about 1 to 2 inches above the lentils. Cook lentils until soft. Add remaining ingredients. Cook until vegetables are soft. Serve with brown rice and tossed salad.