A class of 10 people listens intently to registered dietitian Karen Petersen as she demonstrates how to cook red lentils and Caribbean coconut red beans. She briefly explains the African origins of the dishes in an effort to connect participants to their traditional food.
The Taste of African Heritage classes are sponsored by Boston-based nonprofit Oldways, with a mission to guide people to good health by connecting them with their heritage.
�The program really resonates with people because we look at heritage as a motivator for embracing these foods and learning how to eat this way and cook,� said Sara Baer-Sinnott, president of the nonprofit.
The nonprofit was founded in 1990 to address health issues, including the increasing rates of obesity, heart disease, cancer, diabetes and other diseases of excess.
According to the Centers for Disease Control and Prevention, blacks are at higher risk for many chronic diseases compared to other Americans.
Recipes are inspired by traditional foods of Africa, South America, the Caribbean and the American South.
The classes are offered throughout the United States and recently made their way to the Aliante Library.
Participants at the library said they noticed immediate changes in their health.
�The standard American diet is a killer,� said participant Robert Saffore.
Researchers at the University of Alabama-Birmingham released a 2012 study stating that blacks were more likely than whites to eat a Southern diet, characterized as heavy in fried foods, processed meats and heavily sweetened beverages.
Participants are encouraged to eat a plant-based diet and whole foods. Instead of using salt to add flavor, they are taught how to use spices and cook beans, grains, rice and vegetables to craft traditional African meals.
�People are visual learners,� Petersen said. �It�s one thing to give people information; it�s another thing to show them a cooking demonstration and have them taste the product. I see people making life changes.�
Petersen starts her class by passing out a piece of thyme. She describes its pleasant smell and notes how a simple herb can have a major impact on food.
As she begins to cook, she tells the history of beans and rice with regard to the African culture and how people cooked with them.
In order to determine the effectiveness of the program, instructors measure student weight, blood pressure and waist circumference at the first and last sessions.
Students must fill out an entrance and exit survey in class and are encouraged to take online surveys at weeks 12 and 24 after they have graduated in order to track lifestyle and dietary changes.
Baer-Sinnott said 66 percent of program graduates have lost weight over the six-week period, and 38 percent have seen a decrease in their blood pressure. Additionally, 55 percent have seen a decrease in inches around their waists.
The courses are free, and at the end of each class, participants share the meal.
The nonprofit is recruiting teachers to lead the six-week classes, which typically last one hour and 45 minutes. The series covers traditional herbs and spices, greens, whole grains, beans and rice, tubers, stews, fruits, vegetables and healthy lifestyle habits.
Instructors are provided with $250 stipends for food, a teacher�s manual and student handbooks for the class.
Although the classes are aimed at blacks, they are open to anyone who wants to make a lifestyle change.
�We need to go back to the basics and eat as many unprocessed things as possible,� Petersen said. �I can guarantee you the destination will be delicious.�
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