Health and Physical Education students explore healthy cooking

The students partnered with the Nutrition and Dietetics Program in the Allen Foundation Culinary Nutrition Center

| Author: Jeff Fisher | Media Contact:

On April 11, students and Professor Michelle Woodbridge in HPE 223 Basic Health Concepts met with Nutrition and Dietetics student Jess Rugenski and Dr. Jeff Fisher to offer a healthy cooking class.

The event complemented the student's nutrition coursework in the Allen Foundation Culinary Nutrition Center. The goal of the event was to allow students to apply their nutrition knowledge.

"The students had fun making the popular Middle Eastern dip and spread," stated Rugenski. Hummus is made with chickpeas, lemon juice, tahini (ground sesame seeds), garlic, extra-virgin olive oil, cumin, and smoked Hungarian paprika. Hummus is a highly nutritious plant-based protein containing various vitamins, minerals and other health benefits.

Students participating in a cooking demonstration event in a test kitchen on campus.

The newly renovated Allen Foundation Culinary Nutrition Center in Wightman Hall boasts 12 workstations with commercial-style ovens and modern food service equipment. According to Dr. Fisher, "It's a state-of-the-art facility that enhances the learning experience for students in the Nutrition and Dietetics program."

The courses offered here include NDS 160 Introduction to Cooking, NDS 361 Food Science and a new course offered every fall, NDS 291 Introduction to Wine.

To learn more about the Nutrition and Dietetics program and course offerings, please contact program director Dr. Najat Yehia at For information about the Allen Foundation Culinary Nutrition Center, please contact the director, Dr. Jeff Fisher, at

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