Diabetes Through a Plant-Based Lens
Next session: Friday, May 3, 2024 | 1:30pm-3:30pm
Details:
May 3-June 14, 1:30-3:30 pm Fridays
Learn nutrition information through a whole food plant-based perspective and how you can partner your diet with your diabetes medical advice. Mary Sherrill, RN, BSN will show students that they have power within their control, (three times a day), to better the condition of diabetes and reap the enormous benefits of whole food plant-based nutrition. Those who eat plant-based meals are statistically less likely to develop diabetes and for those who have diabetes a whole food, plant based meals can help improve blood sugar levels and prevent complications. The class purpose is to help get you on a better path and support you. Enjoy cooking discussions and demonstrations, as well as handouts and recipes bringing you the critical information about how a whole food, plant based diet supports healthy aging. Free and Open to All.
Material Fee is $20 due to the instructor at the start of class, which covers all ingredients, as well as the materials for all seven classes
Please call the instructor, Mary Sherrill, after registering 434.953.9999 Thank you.
Nutrition information presented in the Food for Life classes and the accompanying videos were developed and reviewed by registered dietitians and a medical doctor. However, the information presented in the classes and through the materials is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health professional with any questions you may have regarding a medical condition.
Mary Sherrill has been a Registered Nurse for the past 41 years. She is also a Registered Food For Life Instructor, Graduate of T. Colin Campbell’s Center for Nutritional Studies.
Open to all.
Location:
The Center
Seats available: 13