Continuing research confirms that the food we eat has a major impact on our health, on how we function and on how we develop or avoid certain health problems.

 Whether you are concerned about your blood pressure, cholesterol, your children’s diets, athletic performance or recipe modifications, the registered dietitians at OSF Saint Anthony Medical Center offer one-session classes that can help.

“Tasty Ways to Lower Your Blood Pressure” will be offered from 5:30 to 7 p.m. on Tuesday, November 2. 2010.  The class covers the basics of the D.A.S.H. (Dietary Approaches to Stop Hypertension) diet.  Participants will discover that there are other ways to control blood pressure besides limiting salt intake.

 “Eating to Lower Your Cholesterol” will be offered from 5:30 to 7 p.m. on Tuesdays, September 21 and November 16, 2010.  This class explores the basics of a low-saturated fat, high-fiber eating plan. It is intended for those who are just beginning to change their eating habits, for those who need to review a low-cholesterol eating plan, or for those who need a push to get back on track. 

 During both of these classes, a dietitian will evaluate the participants’ current eating patterns and make recommendations for changes that will help them meet their goals of blood pressure or cholesterol reduction.  Participants will learn what their blood pressure and cholesterol readings mean, learn to calculate maximum grams of fat and saturated fat, learn what and how much to eat and receive an introduction into reading labels.

 Participants receive written materials explaining the eating plan as well as some recipes to try at home.

All nutrition classes are held at the OSF Saint Anthony Center for Health, 5510 East State Street, Room 154.  The fee is $20 for each class.  Participants may bring a spouse or significant other at no additional charge; however, please register the person since space is limited.

Registration by calling 815-395-5025 is required.  Space is limited to allow for discussion and questions and to ensure that sufficient materials are available.