Nourishing Independence: The OVAHCS’ HTK Classes for Domiciliary Residents are a Recipe for Success

This program, focusing on Veterans who are preparing to transition out of the DOM, is designed to ensure these at-risk Veterans can prepare nutritious and budget-friendly meals once they return to independent living. 

The HTK Program spans four weeks and is conducted in small groups of about five Veterans. Each session is led by a dedicated dietitian who guides the participants through hands-on cooking lessons. The intimate class size ensures personalized attention for Veterans and fosters a supportive learning environment. 

Vanessa Barone, Domiciliary Dietitian, along with Viviana Gill, Inpatient Clinical Nutrition Manager, have been spearheading the HTK program at the Orlando VA Medical Center DOM with hopes to expand to the Lake Baldwin Domiciliary in the future. 

The curriculum is thoughtfully designed to cover various aspects of cooking, from basic knife skills to preparing complete meals.

Week-by-Week Culinary Journey

The HTK program follows a structured week-by week- approach.  In the first week, Veterans learn knife and food safety, practicing their skills by preparing a tropical fruit salad with cost effective canned and frozen goods. 

The second week focuses on healthy breakfast options like overnight oats and no bake energy balls, with one Veteran expressing surprise at enjoying oatmeal prepared in a new way.  

The third week shifts to healthy lunches, featuring southwest bean salad and Tuscan tuna wraps, highlighting cost-efficient and delicious meals.  

The final week centers on healthy dinners, with Veterans making black bean burgers and fish or chicken tacos with tangy slaw, showcasing the diversity and flavor of nutritious eating. 

The program’s structure and content are already receiving positive feedback from Veterans, demonstrating its impact on improving their culinary confidence and knowledge.

Beyond Cooking: Budgeting and Food Insecurity

A unique aspect of the Healthy Teaching Kitchen Program is its incorporation of budgeting tips for food. Veterans learn how to substitute ingredients for lower-cost alternatives, adjust recipes to reduce food waste, and stretch their food budget without compromising on nutrition. 

Barone explained, “This component is crucial, especially for those struggling with food insecurity—Veterans who worry about affording enough food or making their food supplies last until the next purchase.”

The recipes used in the classes are designed to be adaptable, often utilizing items commonly found in food pantries and requiring minimal kitchen equipment. With a cost per serving of less than two dollars, these meals are accessible to Veterans with limited financial resources. 

According to Gill, “The Healthy Teaching Kitchen is a national program under Nutrition and Food Service. The idea of introducing the HTK to the DOM was really to help build Veteran’s self-confidence and their self-efficacy. They can learn life skills in many different areas, nutrition being one of them. We want Veterans to be better prepared once discharged.” 

The Proof is in the Pudding

Upon completing the four-week program, Veterans are presented with a bag of groceries and essential cooking utensils. This parting gift intends to set them up for success as they transition out of the DOM and into independent living. 

When asked what anyone can do to help the HTK program, Barone emphasized the importance of community support to organizations like Soldiers’ Angels, a non-profit that provides much of the food and cooking utensils used in the program. 

“Donations to VA's Center for Development and Civic Engagement (CDCE),  help to keep the HTK stocked with the supplies we need for these Veterans. Currently we have about 40 kits of cooking utensils, but after we use them, we will depend on more donations. 

In addition, Lisa Haggar, PACT Nutrition Manager, is leading OVAHCS Hunger Action Month this September and anyone is welcome to bring selected food items and drop them off at our different sites.  We encourage anyone who can to donate cooking utensils and supplies, as they will definitely be put to good use by Veterans”, said Barone.  

Rudimentary items such as measuring cups and spoons, can openers, cutting boards and bowls are the items currently needed. 

Army Veteran Paul Timothee shared, “I love cooking with both of my kids. Leaving from the DOM knowing I had a good start and food at home for them gave me peace of mind. I was so surprised at how much I was provided with, and I use the recipes from the cookbook anytime I don’t know what to cook.” 

The Healthy Teaching Kitchen Program at the Orlando VA Medical Center is more than just a cooking class; it is a comprehensive initiative that addresses the nutritional needs and financial constraints of at-risk Veterans. By providing practical skills and resources, the program helps these Veterans prepare for a healthier future, one meal at a time.