Temple University Television’s Feel Good Cooking continues its mission of blending healthy living, education, and approachable cooking in its newest episode focused on Type 2 diabetes awareness and prevention.
Hosted by Anthony Oliver, the episode explores the growing rise of youth-onset Type 2 diabetes and the lifestyle and dietary changes that can help manage and prevent the disease.
The episode was inspired in part by ongoing leadership collaboration between Klein College Acting Dean Deborah Cai and Dean Jennifer Ibrahim of Temple’s Barnett College of Public Health. Their continued partnership has helped shape Feel Good Cooking into a meaningful interdisciplinary initiative that combines storytelling, public health education, and hands-on student production. The episode also reflects recent research and discussions led by Dr. Joy Pierce, Chair of the Department of Communication in Temple University’s Klein College of Media and Communication, regarding the increasing prevalence of Type 2 diabetes among younger populations.
Joining Anthony in the episode is April Sakalsky, a graduate nutrition student from Temple’s Barnett College of Public Health, who helps explain common misconceptions surrounding diabetes, including the importance of balanced nutrition rather than eliminating carbohydrates entirely. The discussion also explores how sedentary lifestyles and increased consumption of heavily processed foods contribute to the rise in Type 2 diabetes diagnoses.
The episode also highlights Temple University’s Cherry Pantry, where Anthony learns about the resources available to students with dietary restrictions and food insecurity concerns. Cherry Pantry staff discuss access to whole grains, fresh produce, plant-based proteins, and other healthier food options available to students.
Back in the Aramark Community Teaching Kitchen at the Barnett College of Public Health, Anthony prepares a glazed teriyaki salmon quinoa bowl designed to align with Type 2 diabetes dietary recommendations. The dish incorporates quinoa, salmon, edamame, avocado, cucumbers, and fresh vegetables while emphasizing balanced nutrition, fiber, healthy fats, and protein.
Throughout the episode, Feel Good Cooking continues to make healthy cooking approachable and practical while educating viewers on important health issues affecting communities nationwide.
The series is produced through the ongoing collaboration between TUTV and Temple University’s Barnett College of Public Health and is filmed inside the college’s state-of-the-art Aramark Community Teaching Kitchen.
Viewers can watch Feel Good Cooking on TUTV and TempleTV.net and follow the show on Instagram at @feelgoodcooking_.
