Basic and advanced courses for men in their 40s to 70s — from fundamental cooking techniques to low-sodium, low-sugar recipes. Registration opens May 18 via the Mapo-gu Lifelong Learning Portal or by phone.
Mapo-gu is recruiting participants for its "Prime Years Men's Healthy Cooking Class," a program designed to help middle-aged and older men build healthy eating habits for a better quality of life in their later years. Registration runs from May 18 to 28.
The program combines nutrition education with hands-on practice in low-sodium and low-sugar cooking, focusing on building balanced dietary habits and preventing chronic disease.
Classes are open to men aged 40 to 70 who live in Mapo-gu and will be held in the cooking classroom on the third floor of the Ahyeon Community Health Center (44-81 Mapo-daero 11-gil). Sessions run every Wednesday from June 10 through July 29, with no class on July 1.
Two levels are offered: a basic course from 10 a.m. to noon, and an advanced course from 1:30 p.m. to 3:30 p.m., each running two hours.
The basic course covers practical everyday skills — selecting and preparing ingredients and mastering fundamental cooking techniques. Participants build confidence in the kitchen by preparing approachable dishes such as gondeure rice with seasoned ssamjang, tomato egg rice bowls and minari meat roll steamed dishes.
The advanced course centers on low-sodium and low-sugar cooking methods, teaching participants how to prepare health-conscious meals that support nutrition management and chronic disease prevention in middle and later life. Dishes include eggs in hell, broccoli salad, miso doenjang grilled meat and steamed tofu with shrimp, with an emphasis on ingredient use and healthy meal planning.
Participation is free, though participants are responsible for ingredient costs. Each course accepts 16 participants. Residents wishing to enroll can apply through the Mapo-gu Lifelong Learning Portal or by calling the Ahyeon Community Health Center.
A satisfaction survey conducted in the third quarter of last year found that 93 percent of basic course participants and 100 percent of advanced course participants said the program was necessary for improving their health. In addition, 89 percent of basic course participants and 100 percent of advanced course participants said they wanted to continue attending.
Past participants shared positive feedback. "I gained confidence in cooking," one said. "I learned that low-sodium food can still be delicious," said another. A third noted that "my family loved the food I brought home."
A Mapo-gu official said, "Good health in middle and later life starts with regular eating habits and proper nutrition management," adding, "We hope this cooking class gives participants the joy of preparing a healthy meal with their own hands."
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