YSPOR Research Assistant, Mark Christopher, instructed a 3-day introductory nutrition course at the YukonU Community Campus, Hets’edän Kú’, located in Pelly Crossing. The course helped kick-off this year’s Readiness for Employment and Life (REaL) program, focused on nutrition, food safety and cooking.
On Day 1, Mark asked students about the Medicine Wheel in the context of their food. He learned about the importance of balancing physical, mental, emotional, and spiritual health and wellness needs while appreciating the vital role that food plays in each domain. Afterwards Mark shared information from Canada’s Food Guide including a closer look at proteins, fats, vegetables/fruits, grains, and vitamins. Students also learned how to create balanced meals using food that is accessible in Pelly Crossing and how to read and compare nutrition labels to make informed food choices.
On day 2, the students gained additional practical knowledge related to meal planning, healthy eating habits, cost effective grocery shopping, food storage, reducing food waste, and food marketing. Students also began adding recipes to a recipe book that each student would take home at the end of the course.
Finally on Day 3, the class finished their recipe books and watched a documentary called First We Eat starring a family of five who embark on a year-long journey of eating only food that can be hunted, fished, gathered, grown or raised around Dawson City, Yukon on the traditional territory of the Tr’ondëk Hwëch’in.
Mark had a blast instructing this course as it developed his capacity for teaching and knowledge translation while drawing on his passion for human health and nutrition. This was also an excellent opportunity for Mark to build relationships and learn about some of the challenges and opportunities pertaining to health in Pelly Crossing.
Author: Mark Christopher
