, Derry, New Hampshire


November 30, 2011

Lunchtime seminar offers helathy eating tips

DERRY — Holding a measuring cup and a tablespoon, Corinne Chaar told her audience that those were the best two tools to use when preparing healthy meals.

Chaar, a registered dietitian and certified diabetes educator at Parkland Medical Center, gave two presentations during lunchtime at the Derry Municipal Center to help participants plan for health holiday eating.

The workshop was done in conjunction with the Derry Department of Health.

"We hope to offer more workshops like this with Parkland," said Garrett Simonsen, public health network coordinator for Derry.

Simonsen said he hoped the timing of the workshop around the lunch hour would draw people from the municipal center's many departments. It was open to the public.

After explaining the different types of diabetes and normal blood sugar levels, Chaar also told participants how to plan for meals so they wouldn't be caught off guard and eat high caloric snacks and fast food meals.

"Many people tell me they don't cook," Chaar said. "But it doesn't take much to throw a potato into the oven and cook a piece of chicken on a Foreman grill."

She said using a tablespoon would show just how much oil people were adding to their foods. Likewise, a measuring cup is very useful when trying to control portions, she said.

Chaar handed out recipes for pumpkin loaf and blueberry muffins, using Splenda instead of sugar, and other healthy ingredients like fat-free yogurt and skim milk.

Simonsen handed out tips for food safety, as well as tips for managing stress and traveling safely.

Participants were treated to a hot lunch courtesy of Applebee's and T-Bones restaurants.

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