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CRI Healthy Table

Healthy eating is one of the most important components of a happy and vibrant life. Unhealthy eating habits can lead to a lifetime of chronic disease. CRI Healthy Table is based on the premise that healthy food can be the best medicine.

BACKGROUND

Limited knowledge about how to shop and cook on a budget, busy lives, and being out of the habit of healthy eating as an enjoyable social event have all helped lead to rising levels of obesity and chronic disease. The CRI Healthy Table program is provided through partnerships with community-based health and wellness organizations. The goal of the CRI Healthy Table program is to help individuals and families make healthier eating decisions through nutrition education, shopping for healthy foods, hands-on cooking sessions, and practicing mindful eating in supportive social settings.

The CRI Healthy Table program introduces people to community-based health and wellness systems, culinary nutritionists, and chefs who work as a team to help participants learn quick and easy ways to incorporate healthy cooking into their daily lives. With culturally appropriate, hands-on culinary nutrition classes, nutrition education, and mindful eating tips, CRI Healthy Table is designed to improve participant’s health literacy to help them prevent or reverse chronic disease.

Canyon Ranch Institute Healthy Table Goals

  • Increase health literacy and change/reinforce behaviors regarding food and cooking as tools for healthy living.
  • Increase awareness of cultural perspectives of food and cooking.
  • Increase the focus on food, cooking, and nutrition in clinical and community outreach activities of our partners.
  • Promote health and well-being for participants, their families, and their communities.
  • Prevent chronic disease and eliminate inequities in health.

 Program elements

  • Baseline evaluation of participants
  • Session 1: Essentials of Food and Cooking
  • Session 2: Healthy Cooking on a Budget
  • Session 3: Shopping Excursion
  • Session 4: Healthy Fast Meals
  • Session 5: Chicken and Fish 101
  • Session 6: Garden to Table
  • Session 7: ‘Top Chef’ Challenge / Graduation / Post Evaluation

Staff requirements

At a minimum, the CRI Healthy Table program requires both a trained chef and an RD/RDN Registered Dietitian Nutritionist and/or a CDN Certified Dietitian Nutritionist. One person may fill both roles if properly credentialed and trained. Staff will receive training  at Canyon Ranch in Tucson, Arizona and on site.

EVALUATION

CRI Healthy Table aims to make measurable changes in the lives of participants. We collect relevant data before, during, after, and three months post-program. CRI Healthy Table evaluation includes but is not limited to nutrition attitudes and beliefs, nutrition knowledge; a finger-stick to collect blood glucose, HbA1c, and cholesterol information; body mass index; and waist circumference. As outcome data become available, Canyon Ranch Institute will share results via scholarly publications, presentations, and here on our website.