Baycrest

Nutrition & Cooking Brain-Healthy Eating Nutrition/Food Literacy Risk Factors: social connections, cognitive engagement, brian-healthy eating Instructor: Fatim Ajwani In this course, you will learn how good nutrition can improve your brain health. You will also hear about the Brain Health Good Guide and receive tips and resources on meal planning for continued wellness. each session is 2 classes, fixed Brain-Healthy Eating, Session 1 Mondays, Oct 16 and Oct 23 5 p.m. - 6:30 p.m. Zoom (see the Admin team for the Zoom link) Brain-Healthy Eating, Session 2 Mondays, Nov 13 and 20 5 p.m. - 6:30 p.m. Zoom (see the Admin team for the Zoom link) Class size: 15 Brain-Healthy Eating, Session 3 Fridays, Nov 17 and 24 9 a.m. - 10:30 a.m. Activity Room B Brain-Healthy Eating, Session 4 Fridays, Dec 8 and 15 9 a.m. - 10:30 a.m. Activity Room B each session is 2 classes, fixed Label Reading, Session 1 Mon Oct 30 and Wed Nov 1 6:30 p.m. - 7:30 p.m. Zoom (see the Admin team for the Zoom link) Label Reading, Session 2 Mon Nov 20 and Wed Nov 22 6:30 p.m. - 7:30 p.m. Zoom (see the Admin team for the Zoom link) Class size: 15 Label Reading, Session 3 Mon Dec 18 and Wed Dec 20 6:30 p.m. - 7:30 p.m. Zoom (see the Admin team for the Zoom link) Label Reading Nutrition/Food Literacy Risk Factors: social connections, cognitive engagement, brian-healthy eating Instructor: Christine Mills Learn how to interpret the information on food labels and use the ingredient list, nutrition fact panel, and nutrition claims to pick healthier foods and shop on a budget. each session is one class, fixed Session 1: October 24; Session 2: November 21; Session 3: December 19 2 p.m. - 2:45 p.m. Zoom (see the Admin team for the Zoom link) Class size: 15 Fruits and Vegetables Nutrition/Food Literacy Risk Factors: social connections, cognitive engagement, brian-healthy eating Instructor: Safura Syed Discover the benefits of including lots of fruits and vegetables in your diet and how they contribute to better brain health. Get tips for buying and storing these foods for a longer shelf life, budget conscious shopping in and off season, and easy-to-make recipes. each session is one class, fixed Session 1: October 22; Session 2: November 19; Session 3: December 17 9 a.m. - 9:45 a.m. Zoom (see the Admin team for the Zoom link) Class size: 15 Salt and Sugar Nutrition/Food Literacy Risk Factors: social connections, cognitive engagement, brian-healthy eating Instructor: Safura Syed Eating too much salt and sugar from processed foods can have negative impacts on our health. In this class, you will learn about daily intake guidelines, find hidden salt and sugar in foods, and explore healthier alternatives for satisfying your palate. each session is one class, fixed Session 1: October 29; Session 2: November 26; Session 3: December 10 11 a.m. - 11:45 a.m. Zoom (see the Admin team for the Zoom link) Class size: 15 Nutrition Concerns as We Age Nutrition/Food Literacy Risk Factors: social connections, cognitive engagement, brian-healthy eating Instructor: Anisha Mahajan Food and nutrient intake can change with age, health conditions, or medications. This class will cover how to accommodate appetite and taste changes, what foods to eat more for continued health, and how to consider supplements safely. each session is one class, fixed Session 1: Oct 22; Session 2: Nov 12; Session 3: Dec 3 10 a.m. - 10:45 a.m. Zoom (see the Admin team for the Zoom link) Class size: 15 Healthy Protein Choices Nutrition/Food Literacy Risk Factors: social connections, cognitive engagement, brian-healthy eating Instructor: Anisha Mahajan Protein is an essential nutrient to keep your body functioning well. Eating adequate protein can often be a challenge for older adults. You will learn about healthy protein sources you can choose for meals and snacks whether you eat meat or follow a plant-based diet. 12 Fixed Program: You must start on the first day of the class series (i.e. you have to start at week 1 because each week builds skills upon skills). Flex Program: You can jump into the class at any week (i.e.. you can join at week 4 without having been in weeks 1-3).

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