A transformative 12-week program, aptly named “Food is Medicine: Healing Together,” has yielded remarkable outcomes for women grappling with hypertension. Participants of the program attest that the cooking classes and nutrition seminars have played a pivotal role in revitalizing their health.
Katrina Gatson, a 32-year-old mother of four, shares her success story, highlighting the impact of the program on her blood pressure: “In the class, I learned how to use the different spices to balance out my blood pressure and I noticed my blood pressure went down.” Gatson, who has been battling hypertension since her second pregnancy, found respite through the program.
Conducted under the guidance of Assistant Professor Saria Lofton, the study titled “Food is Medicine: Healing Together” is an initiative birthed from a collaborative effort involving the College of Nursing at the University of Illinois at Chicago (UIC), UI Health Mile Square Health Centers, 40 Acres Fresh Market, and Good Food is Good Medicine. This community-based partnership exclusively caters to black women combating hypertension and obesity.
The program, attended by 20 dedicated participants, convened weekly in the kitchen of Bryn Mawr Community Church for enriching cooking sessions. Alongside the culinary instruction, participants received fresh produce and essential supplies to extend the benefits to their families.
Silvia Robinson, a 63-year-old participant, not only managed to shed 14 pounds within the 12-week span but also witnessed a decrease in her blood pressure levels. The newfound energy she gained has empowered her to keep up with her loved ones, as she joyfully recalls, “I was able to run and play with my grandson. He’s 7 years old and that was the best feeling ever.”
The success of the inaugural program, based in the South Shore neighborhood, has sparked plans for expansion into other Chicago communities. As the program grows, organizers aspire to amplify its impact through wider funding and participation. Lofton envisions the program reaching beyond the initial 20 participants, stating, “We want to continue to build out and for that to happen the more that we can have funding to support that, beyond these 20 women to 40 women, multiply that by 100. We want to go all over the city.”
The women’s journey to improved health was accompanied by culinary exploration and camaraderie. Their recipes, reflections, and experiences coalesced into a graduation gift – a recipe book, complete with new cooking utensils and equipment. This endeavor goes beyond individual transformation, fostering a multi-generational support system as participants bring their newfound knowledge and skills back to their families, creating a ripple effect of healthier habits and lifestyles.
