Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare homecooked meals. To encourage more home-prepared meals, the Fayette County Extension Office presented the Savor the Flavor series to their community participants. The Savor the Flavor program focused on various types of cooking methods and flavoring techniques. Extension developed it to teach people how to make home-prepared meals that are flavorful and exciting. These methods are basic and easy to incorporate into home cooking, yet people commonly say they are unsure or intimidated by cooking and don’t always know how to expand their skills in the kitchen to create flavorful meals. The goal of this program is to increase knowledge about various types of cooking methods and ways to add flavor to food. Thirty-three people participated in the workshop. Maranda Brooks was able to provide creativity merged Diabetes concepts and collaborate with Lexington Health Department Diabetes Education Nancy Hine to provide updated diabetes and diabetes management education. A small physical fitness component was added to each class collaborating with Ruben Perez of the Health Department to deliver physical activity education. The allowed agent to focus on the delivery of Savor the Flavor and the benefit this curriculum has to individuals that do have diabetes, while getting a holistic approach to diabetes management, physical activities and savoring the flavor. FCS agent was also able to collaborate with horticultural in having a Master Gardener deliver a walk through/hands on tour of the community garden and discuss the herbs section of the garden to provide a visual experience prior to the deliver of the herbs savor the flavor presentation. Fresh herbs from the garden were picture and used in the dishes sampled durign the class. FCS AGENT worked together with Champion Food Volunteer Chef Judy Gurnee to come up with a sample menu each class. This development of embedding these elements to the Savor the Flavor curriculum form a series entitled “Dining with Diabetes: Fit and Flavor Edition.”

Of those surveyed, 100% and 94% indicated they better understood different types of cooking methods and flavoring techniques, respectively, and 94% stated they increased their level of understanding regarding ways to incorporate different cooking methods and flavoring techniques into food preparation and cooking. Further, 94% expressed the intention to try a new cooking method and/or flavoring technique to prepare or add flavor to foods, while 94% expressed the intention to incorporate more variety in cooking methods and flavoring techniques into cooking to increase home-prepared meals.

“I loved the suggestions on flavoring with simple additions – and I love the opportunity to use ‘samples’.” 

“I am used to a lot of meat and potatoes so I am very pleasantly surprised at the flavor and the mix of veggies. I think I learned some very healthy eating habits to change to.”

“Good class, lots of good information.” 

The most significant thing from this program a participant took away was “using fresh herbs & maybe growing my own” 

“Everything that was shared I’ll apply to my life, lots of good information. Good class!” 

The most significant thing from this program that a participant took away was a reminder to incorporate “herbs across the menu (like my Italian grandmother used to do).” 

During the Oils and Vinegar class, of those surveyed, 100% and 85% indicated they better understood different types of cooking oils and flavored vinegars, respectively, and 100% stated they increased their level of understanding regarding ways to incorporate cooking oils and/or vinegars into food preparation and cooking. Further, 85% expressed the intention to try a new type of cooking oil and/or flavored vinegar as a way to prepare or add flavor to foods, while 100% expressed the intention to incorporate more cooking oils and/or flavored vinegars into cooking to increase home-prepared meals. During the Herbs class, of those surveyed, 88% indicated they better understood common pairings of herbs with dishes, and 88% stated they increased their level of understanding regarding ways to incorporate herbs into food preparation and cooking. Further, 100% expressed the intention to try a new herb as a way to prepare or add flavor to foods, while 100% expressed the intention to incorporate more herbs into cooking to increase home-prepared meals. During the spices class, of those surveyed, 100% indicated they better understood different types of spices used for cooking. 100% reported they had a better understanding of how to blend or pair spices to create different types of seasonings. 86% stated they increased their level of understanding regarding ways to incorporate spices into food preparation and cooking. Further, 100% expressed the intention to try a new type of spice as a way to prepare or add flavor to foods, while 86% expressed the intention to incorporate more spices into cooking to increase home-prepared meals. During the cooking methods and adaptive recipes class, of those surveyed, 100% indicated they better understood different types of cooking methods and flavoring techniques, respectively, and 100% stated they increased their level of understanding regarding ways to incorporate different cooking methods and flavoring techniques into food preparation and cooking. Further, 91% expressed the intention to try a new cooking method and/or flavoring technique as a way to prepare or add flavor to foods, while 91% expressed the intention to incorporate more variety in cooking methods and flavoring techniques into cooking to increase their number of home-prepared meals.