University of MO Extension Classes
Thomas Dunn is pleased to partner with University of Missouri Extension Program.
Using science-based knowledge, University of Missouri Extension engages people to understand change, solve problems and make informed decisions.
MU Extension makes university education and information accessible for:
• Economic viability
• Empowered individuals
• Strong families and communities
• Healthy environments.
University of Missouri Extension is a partnership of the University of Missouri campuses, Lincoln University, the people of Missouri through county extension councils, and the National Institute for Food and Agriculture of the U.S. Department of
Agriculture.
To register for University of Missouri Extension courses, please call the MU Extension Office in St. Louis County at 314-615-2911.
View current class offerings below.
Eat Well, Be Well with Diabetes
Mary Wissmann, MS, RD, LD, Nutrition and Health Education Specialist
Thursdays, April 5-26, 10am-noon
Fee: $25
Do you or someone you love have diabetes or pre-diabetes? Join us to learn practical information and skills needed to manage diabetes and promote optimal health.
As a participant in the class you will learn:
-How to manage your blood sugar to prevent short- and long-term diabetes complications
-How to plan meals to better manage blood sugar using carbohydrate counting and the Plate Method
-Important aspects of diabetes selfcare including eating properly, exercising and maximizing your time during visits with health care providers.
This series has a strong focus on nutrition and food preparation. Classes feature handson activities, a setting that encourages discussion and sharing among participants, food tasting of easy, healthful recipes, and recipe cards of sampled foods to take home.
To register, call 314-615-2911.
Quality for Keeps: Home Food Preservation
Mary Wissmann, MS, RD, LD, Nutrition and Health Education Specialist
Tuesdays and Thursdays, June 21-July 17 (no class July 3 or 5), 5:30-7:30pm
Fee: $75 for series or $15 per class
Each workshop will focus on the preservation method to use for highest quality and safety in home preserved foods; solutions to common canning, freezing, and dehydrating problems; and hands-on experience with new recipes and sources of the latest research. Each workshop will feature different processes and use different produce chosen by availability.
Thursday, June 21: Harvesting and Storing Fresh Produce
Tuesday, June 26: Freezing and Dehydrating Produce
Thursday, June 28: Home Canning the Safe Way, Pressure Canning Green Beans
Tuesday, July 10: Salsa from your Garden, Water Bath Canning Salsa and Fruit
Thursday, July 12: How to Pickle, Water Bath Canning Pickles
Tuesday, July 17: Making Fantastic Jams and Jellies, Water Bath Canning Jam and Freezer Jellies
To register, call 314-615-2911.
