Introduction to Healthy Cooking
Overview
- This course introduces foundational concepts of healthy cooking and meal planning.
- Students will explore basic nutrition, kitchen safety, and beginner-friendly recipes.
- By the end, students will be able to create a simple, balanced weekly meal plan.
Objectives
- understand basic healthy cooking principles
- learn how to plan balanced meals
- recognize common cooking mistakes
- apply safe food handling practices
- prepare simple healthy recipes
Glossary
Macronutrients: nutrients needed in large amounts: carbohydrates, proteins, and fats.
Meal prep: preparing meals or ingredients in advance to save time and support healthy eating.
Cross-contamination: transfer of bacteria from raw foods to cooked/ready-to-eat items.
Boiling: cooking food in water at 100°C.
Teaching materials
Beginner Recipe Pack (PDF)
Not available
Case studies
A Family Improves Nutrition Using Meal Planning
Community Health Magazine
meal planning
nutrition
family
One family reduced sugar intake and improved energy levels by organizing weekly meals.
How Schools Teach Healthy Eating Habits
EduFood Research
schools
education
nutrition
A pilot project showing the impact of hands-on cooking classes in primary schools.
Reducing Food Waste in Urban Kitchens
EcoLiving Journal
food waste
urban
cooking
A city-level initiative helped households reduce waste through simple cooking strategies.
Case study links
- Healthy Cooking Case Studies Archive — Link not available
- Food Waste Reduction Stories — Link not available
Additional materials
Knowledge Check: Healthy Cooking Basics
Take the quiz