NOURISH – Cooking for Spina Bifida Health

Adults with spina bifida have unique nutritional needs. The Spina Bifida Coalition brings together dietitians and a cookbook author and teaching chef to teach four key areas of nutrition for people living with spina bifida and demonstrate recipes for healthy and delicious meals that incorporate these nutrition learnings. NOURISH was sponsored by The Elsa Heisel Sule Foundation and The Kroger Foundation.

Session 1: Vitamins, Minerals, and Protein

Theresa Mayes, RD, CSP, LD, CCRC, from Cincinnati Children’s Hospital Medical Center, discusses the vitamins, minerals, and protein that are necessary to maintain your health when living with spina bifida.

Session 1: Cooking Demonstration

In session 1, Chef Meg prepares a low-calorie, simple and nutritious meal of salmon patties with yogurt sauce and potato vegetable packets. These foods are high in vitamins and minerals that strengthen bones and helps maintain healthy skin.

Session 2: Low-Calorie Meals

Registered dietitian, Theresa Mayes, from Cincinnati Children’s Hospital Medical Center, shows us how to calculate our BMI, determine proper calorie intake, plan healthy, satisfying meals and snacks, and more in this 45-minute presentation.

Session 2: Cooking Demonstration

In session 2, Chef Meg prepares low-calorie slow cooker salsa chicken that can be used in wraps, salads, tacos, and more.

Session 3: Fiber

Registered dietitian and community educator, Kayla Hansmann, discusses the importance of fiber in managing neurogenic bowel issues, as well as how fiber contributes to a low-calorie diet for maintaining a healthy weight.

Session 3: Cooking Demonstration

In session 3, Chef Meg prepares foods high in fiber, including Herbed Bulgur and Lentil Salad and Watercress and Spring Pea Soup.

Session 4: Hydration

Registered dietitian, Kayla Hansmann, a community educator, talks about the importance of adequate hydration in the diet, the impact of dehydration on the body, and ways to plan for plenty of water consumption during each day in this 25-minute presentation.

Session 4: Cooking Demonstration

In session 4, Chef Meg prepares lifesaving lentil soup and fruit smoothies to increase water consumption and enhance hydration.