Cooking from the MIND Diet – Reduce Your Risk of Cognitive Decline

September 28, 2021 | 4:30pm - 5:30pm

Dementia is one of the major causes of disability and dependency among older people worldwide. It can be overwhelming, not only for the people who have it, but also for their caretakers and families. The good news is that risk factors for cognitive decline and dementia, including Alzheimer's, can be reduced with a brain-protective diet, even in those with a family history. While it's never too late to take care of your brain, the mid-life years between 35 and 65 have been identified as a golden opportunity to reduce the risk of Alzheimer's decades later.

In this virtual cooking class, you will learn how to cook from the 10 brain-healthy food groups identified by the MIND diet study and proven to reduce Alzheimer's risk by as much as 53%. With an emphasis on fun, easy, and delicious, your brain health journey begins now, in your own kitchen, with the foods that will nourish and protect your brain for life. We will guide you through an easy recipe specifically designed to reduce the risk of Alzheimer's and other forms of dementia. By the end of class, you will have a delicious meal ready to enjoy, a toolbox of brain-friendly cooking techniques, and a set of recipes you can build on to strategically reduce your risk of Alzheimer's.

The recipe, including ingredients and equipment needed, will be sent out at least one week before the class so you'll have time to shop for ingredients in advance.

Instructor: Annie Fenn, MD, is a physician, chef, and founder of the Brain Health Kitchen, the only culinary school of its kind focused specifically on fending off age-related cognitive decline. Her mission is to help people take care of their brain while still eating delicious food.

Class details are subject to change.

Full event information: http://events.stanford.edu/events/922/92206

Location: Your Computer

Contact Email: healthyliving@stanford.edu

Contact Phone: 650.723.9649