Learn about the Nourish Program resources from students, faculty and staff.
We live in an age of extraordinary scientific and technological innovation—of wealth and wonder, brilliance and breakthrough—yet our country buckles under the weight of disease and depression, crippled by obesity and its chronic companions: namely, diabetes, stroke, and heart disease. Some see the epidemic.
As our world caters to a culture of faster and now and the miles between farm to fork grow, cooking and gardening are less-than-common knowledge.
The food we eat is often as foreign as what to do with it. And when we begin to feel the effects of our hyper-processed state, we’re more conditioned to reach for a prescription than turn to nutrition—not because we’re unwise, but because we’re unaware of other possibilities.
We believe the food at our fingertips is the most powerful tool for reclaiming and sustaining our health. Real, beautiful, fresh, honest food contains nearly everything we need to be happy and healthy. This is no revelation. We all know we should eat better. What most of us don't know is how to do it.
We teach how to plant, grow, and harvest food seasonally and sustainably.
Students learn to identify the properties of fruits and vegetables that enrich health.
We teach how to make nutritious food taste good using healthy cooking skills and techniques.
Students learn to translate nutrition science into practical and personalized advice.
We teach how to assess, treat, and prevent nutrition-related disease using food as therapy.
Students learn to communicate effective dietary modifications through simulation.
We see food as the first line of defense—and offense—against disease, and we advocate passionately for its place at the forefront of health and wellness. We challenge the status quo.
Our cross-disciplinary classes and comprehensive teaching model (from seed to plate to populations) help close the gap in nutrition training and promote interprofessional collaboration.
Our expert faculty draw from decades and diversity of experience, using fresh produce grown in our Teaching Garden and a whole-food, Mediterranean-style model for healthy cooking and meal planning.
We demonstrate affordable, accessible tools and techniques everyone can use, and focus on realistic advice and language that helps translate the science of nutrition into everyday decisions.
We offer state-of-the-art training facilities to help students learn by doing, by teaching others, and by returning for practice. An experiential approach and “here’s how” mindset show that everyone can cook and garden.
Our commitment to innovative interventions and rigorous, evidence-based programming is informed by ongoing research and the most recent science.
We believe food is deeply personal, and that we can’t advance nutrition if we don’t acknowledge taste, experience, and culture. We prove healthy food can and should taste good.
We focus on small steps and smart swaps to gently encourage a transition to healthier living. We cultivate a long-term, positive relationship with food, food systems, and our environment.