Technical College celebrates food

Published 12:37 am Sunday, March 9, 2008

FERRIDAY — The Louisiana Technical College-Shelby M. Jackson Campus Practical Nursing class, recently had their annual Fabulous Food Day as a climax to the Food and Nutrition Course.

Twenty-four students participated in meal planning, shopping, preparation and presentation. The class was broken into five groups and each group chose a cultural area to represent. The goal was to learn about transcultural eating habits and the health/illness responses of the culture. They further had to break apart the nutritional elements and identify foods high in sodium, sugars and fats for a better understanding of the health related risks.

On completion of their summary of nutritional facts, each group had to give the total cost of their meal.

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The five groups chosen included:

Group I — Cajun cuisine: Randi Poole, Ashley Tomlinson, Lindsay Wagoner, Rhonieka Good and Leslee Bryan. They chose to prepare shrimp salad, pasta a la king jack, baked creole eggplant, pecan cheesecake pie, garlic bread and Red Diamond sweet tea.

Group II — Mexican cuisine: Yvonne Gonzales, Dominique Kennedy, Erin Hendrick and Jana Smith. They chose to prepare a seven layer taco dip, virgin margaritas, Mexican salad, Mexican sopaipillas and enchiladas.

Group III — Hawaiian cuisine: Lauren Jackson, Shayla Ross, Shereda Williams, Apral Dunmore and Piara Brown. They chose to prepare island style ribs, pineapple and shrimp fried rice, Hawaiian coleslaw, Hawaiian pineapple dessert and Hawaiian fruit platter.

Group IV — Italian cuisine: Rebecca Rockstead, Carrie Bird, Darlena Core, Nickie Barlow and Rebecca Parker. They chose to prepare lasagna, green salad, spicy green beans and new potatoes with parmesan garlic toast.

Group V — African American cuisine (soul food): Dominique Nicholson, Tasha Mayberry, Kim Hill, Kayla Gilmore and Keeshan Clark.

They chose to prepare pig feet, sothern style cabbage, chocolate cake, red beans and rice, corn bread, fruit seduction, ox tails and red kool-aid.

All faculty, staff and students met together to enjoy the feast that was brought to the campus.