Through its “Eating Smart Being Active” program, participants can learn about diet quality, physical activity, food safety, food security and food resource management.

During their initial class Thursday afternoon at Lynn Murray Memorial Library, instructor Love Wood learned that some of her students’ favorite foods were pasta, pizza and basic comfort food.

Many didn’t know some of those childhood favorites were favorited by adults due to it often being quick and affordable.

However, Wood explained that sometimes vacations are good time to try something new. Using the example of her recent trip, Wood said that she always thought she didn’t like a certain food, but surprisingly she tried it and did, eating it daily for eight days willingly.

At left, Sandy Karnes of Chester cuts green peppers in strips before dicing them to be included in a stirfry being cooked in an electric skillet Thursday afternoon. The West Virginia University Extension is offering the “Eating Smart Being Active” classes weekly through May 29 at the Lynn Murray Memorial Library in Chester.

Throughout the program, students will learn everything from safe food prep to nutritional tips while earning free kitchen swags, like colanders and cutting mats.

When students complete the program, they also will receive graduation certificates and cookbooks.

The program was modeled around the U.S. Department of Agriculture’s Dietary Guidelines for Americans and MyPlate.

For information about the program, call 304-737-3666.

sujhelyi@mojonews.com

At left, Susan Theiss-Harless, of Chester, stirs fresh vegetables into an electric skillet containing brown rice, as instructor Love Wood looks on Thursday afternoon. The West Virginia University Extension is offering the “Eating Smart Being Active” classes weekly through May 29 at the Lynn Murray Memorial Library in Chester.