Important Updates:

“The DCo Public Health (DCoDPH) will follow the Durham County Government Good Friday holiday closing schedule and will be closed on Friday April 19th.  Public Health will reopen with regular hours of operation on Monday, April 22nd.

For more information, contact:

 Kamaria Mason,

Phone Number:




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DINE provides nutrition education in several middle schools throughout Durham County. Programming varies from school to school and includes the following:

Lessons may include:

  • Taste Tests: Offered with the goal of introducing students to new, healthy foods.
  • Student/Parent handouts: Information, recipes, and activity sheets distributed to parents and students to reinforce lesson messages.
  • Cooking labs: One of the best ways to get teens excited about healthy eating is to teach them to cook. These classes incorporate nutrition, cooking, and harvesting from the garden to provide students with skills and knowledge to last a lifetime.

 Afterschool Programs

DINE afterschool programming in middle school vary from school to school, but includes nutrition education, physical activity, and often a taste test.

Junior Iron Chef Durham (JICD)

jr-iron-chefJICD is a nutrition and culinary program designed to improve the health of its participants and their families. Students meet with a Registered Dietitian for a series of workshops focused on increasing health and nutrition knowledge and participants' self-efficacy to prepare healthy meals at home. During the series, students learn about MyPlate and balanced nutrition before putting that knowledge to work in the kitchen. Students focus on culinary skills such as knife skills, measuring techniques, and following a recipe while making delicious healthy dishes.



For more information, contact:

(919) 560-8894


Disclaimer: The curriculum is available to the public, but it is highly recommended that it be taught only by Registered Dietitians, recognized experts in the field of nutrition. While the lessons may seem simple and self-explanatory, questions that arise during lessons should be addressed by a trained professional to provide participants with the most accurate and up-to-date nutrition information.