Nonprofit aims to teach importance of nutrition

Nonprofit aims to teach importance of nutrition

Randy Benzil smacked the tube of dough on the edge of her table to open it, causing a blow that made everyone in the cooking class jump in their seats.




After realizing the origin of the sound, many burst into laughter and then went back to learning how to prepare this month's cooking lesson: a veggie pizza, topped with mostly homegrown vegetables, which many of the students helped harvest.



Target Community and Educational Services Inc., a nonprofit that provides services to those with developmental disabilities, holds a monthly cooking class as part of its participation in the Food Supplement Nutrition Education program, a nutrition education program of the University of Maryland Extension.



Nutrition educator Terry Serio said she teaches clients how to eat healthy and to prepare meals at four Carroll County developmentally disabled sites, including Target Inc., The Arc of Carroll County, the main Change Inc. building and Change Vocational.



Everyone helped to make the pizza by rolling out the dough, spreading on the homemade sauce, cutting and arranging the vegetables and low-fat cheese on top and finally placing everything on a pizza pan.



While putting together the pizza, Serio informed clients of the nutritional benefits of each ingredient, including how green peppers contain vitamin C and squash contains vitamin A.



"They really enjoy [the class]; they look forward to it," said Allie Rutland, a Target manager.



Rutland said even on the weeks when Serio doesn't come in, employees try to cook something with the clients, such as zucchini bread or peach cobbler.



Loretta Saint-Jean, of Hampstead, said the classes have taught her to drink mostly water, avoid sweets and eat four to five fruits and vegetables a day.



"It's not easy, but I try to eat two or three at least," Saint-Jean said.



Benzil, of Westminster, said she cooks at home with her two housemates who are also in the cooking class.



"I cook almost anything that is low fat and in my calorie range," Benzil said.



Jenny Laatsch, of New Windsor, said her favorite part of the cooking class is eating the food they prepare.



Saint-Jean said the pizza they made was delicious, and the class showed her that it is better to make pizza rather than buy it because it saves money and is healthier.



Serio said many of the clients have to make choices when grocery shopping and cooking some of their own meals.



"Hopefully [the classes] do give them a firm nutritional base," Serio said.



She said during this lesson, the clients learned about different, low-fat ingredients that can be used as toppings on a pizza.



"They learned today options other than pepperoni that are healthier and tastier," Serio said.