Here's a Jist of Me!
WELCOME TO NUTRITION FUNDAMENTALS FROM A CULINARY PERSPECTIVE
We are all told, “live your life to the fullest”; I am here to do just that. Nutrition Fundamentals from a Culinary perspective serves as a vessel to project my passions, and clue in my loyal readers as to what inspires me in this crazy world. So, sit back, relax, and read on.
ABOUT ME!!!
What is it that fuels you? For me, it’s Culinary & it's Nutritional Aspects. I love writing about my passions, what interest me, what interests others, and sharing all of my thoughts with my readers.
Culinary with Clive (the Gastronaut) is truly my own little passion project, gaining more and more traction each day. I hope you enjoy browsing my site and all of the unique content I have to offer. Take a look around; perhaps you’ll discover what fuels you as well. Read on and enjoy!
I have been in the Culinary Industry for quite some time now; starting from a Management Trainee in Kitchen Operations at Oakwood Prestige Premier (India) to being the Head Chef at The Teal Door Cafe, Bangalore (India). My experience has been a marvelous one. I was inspired by chefs on different Culinary shows on the TV while nursing a career ending knee injury when i was at the peak of my soccer game.I considered food was the only best way for me to connect with the community. And here I am!!!
Learning Food Nutrition to me is essential because I interact with many customers who want to know what goes into a recipe and its composition. Diners these days are concerned about their dietary habits and they expect the Chef of an establishment to share their knowledge on food and its nutrients. Knowing nutrition helps a person to have a balanced diet, the risks and benefits of different ingredients that go into food preparation. Every nutrient plays an important role when food is consumed by a human
A TOPIC I WOULD BE EAGER TO LEARN AND DO RESEARCH ABOUT : CARBOHYDRATES
We are all told, “live your life to the fullest”; I am here to do just that. Culinary with Clive (the Gastronaut) serves as a vessel to project my passions, and clue in my loyal readers as to what inspires me in this crazy world. So, sit back, relax, and read on.
Carbohydrates taste good and compliment your Proteins making them a perfect match.
Carbohydrates are the sugars, starches and fibers found in fruits,, grains, vegetables, and milk products. Basically, they are Macro-nutrients that act as fuel to give energy to the body. They are called so because they contain carbon, hydrogen and oxygen.
The American Diabetes Association notes that Carbohydrates are the body's main source of energy. The recommended daily amount (RDA) of carbs for adults is 135 grams, according to the National Institutes of Health (NIH).
There are two types of Carbohydrates.
Simple Carbohydrates and Complex Carbohydrates. Simple Carbs are digested and absorbed more quickly and easily than Complex Carbs, according to NIH. Simple Carbs are found in fruits, and dairy products. Complex Carbs are found in starchy foods and include beans, lentils, potatoes, corn, whole grain breads and cereals.
Benefits of Carbohydrates are good mental health, weight loss (well, if you consume the right amount of fiber rich foods), good source of nutrients and heart health.
Would Nutrition play an important role in the Culinary Industry?
Certainly Yes. I believe every one in the Culinary Industry should have a sound knowledge about the nutrition that food provides. Customers these days are health conscious, picky or allergic when it comes to food and beverages. I personally feel a person representing the food industry could take some extra time and effort in knowing how wholesome a meal could be.
People are getting health conscious for different reasons. They would want to live a healthy lifestyle, free from health related illness in the long run and so on.
Food allergies on the other hand are on the rise and could be life threatening. Allergies towards seafood, nuts and dairy products are common. Food establishments could do better by learning nutrition so that they could cater to customers with food allergies.
CREDIBILITY OF A RELIABLE NUTRITION WEBSITE IN COMPARISON TO A NON RELIABLE NUTRITION WEBSITE.
I chose Health Canada (www.canada.ca) over The Institute of Holistic Nutrition (instituteofholisticnutrition.com) because Health Canada for me is the First go-to website before I arrived here as an international student. Easier to find and to-the-point information any international student could seek.
I rely solely on Health Canada because it is approved by the Canadian Government and holds a Government du Canada status. Anybody applying to visit or study in Canada would search this very website because it would appear on the top of all the search list. In other words, it is by the government for the people pursuing a visit or career in Canada.
The information sought on Health Canada is certified and Government owned making it credible over any unreliable nutrition website as the information available has no room to mislead people and jeopardize the country's status in the world. .
Plant Based versus Animal Based Diets
Project Subtitle
A plant-based diet is a type of diet that is composed of primarily plant foods such as fruits, vegetables, whole grains, legumes, nuts, and seeds. Meat and dairy products are extremely limited in plant-based diets, if not excluded completely. Plant-based dieting became popular in the twenty-first century, following studies that showed the health benefits of diets consisting of primarily fruits and vegetables. Vegan and vegetarian diets sometimes are referred to as plant-based diets, though such diets prohibit meat consumption altogether. Plant-based diets have been linked to a decreased risk of various health issues such as heart disease, diabetes, and hypertension. Alongside its health benefits, plant-based diets also ease environmental burdens caused by meat production such as carbon emissions and land degradation.
Continued...
Background
Millions of years ago, the predecessors of humankind subsisted on a plant-heavy diet, with some communities relying solely on plants for nourishment. Early herbivores ate items such as fruits, nuts, leaves, and mushrooms. Humans eventually evolved to be omnivorous, or capable of digesting both plants and meat. Depending on who an individual's most recent prehistoric ancestors were, some humans evolved to be able to digest meat and dairy more efficiently than others. However, humans' ability to thrive on plant foods remained relatively stable through the centuries.
With the rise of diseases such as cancer, cardiovascular disease, and diabetes, researchers began examining the diet's effect on a person's overall health. Studies into human eating habits led some scientists to believe that many people could benefit from a diet based on primarily plants. Research into the effects of high-protein, meat-heavy diets have shown detrimental effects in mammals such as humans who did not evolve to eat large quantities of meat protein. Scientific evaluations also have shown lower incidences of health issues in people who undertake plant-based diets. A 2015 study linked plant-based dieting to a lower risk of cardiovascular disease. Evidence also suggests that a diet heavy in plant foods supports a healthy gut by decreasing inflammation throughout the body.
Studies have found that a diet high in fruits and vegetables plays a role in preventing diseases such as hypertension, stroke, coronary heart disease, type 2 diabetes, chronic obstructive pulmonary disease, asthma, and rheumatoid arthritis. Planet-based diets also help with weight loss and have the potential to help individuals that are obese. In the wake of these findings, nutritionists, physicians, and researchers began recommending plant-based meal plans to individuals experiencing these health problems.
Plant-based dieting proponents point to the overall constitution of meat products as a reason to decrease intake. Mass meat production facilities often use antibiotics and hormones to increase the size of cattle and poultry. Studies have shown that such substances in meat can have detrimental effects on human health. Toxins such as mercury, cadmium, and synthetic estrogens also have been found in meat and fish products farmed near industrial facilities or fished from waters that have had industrial waste spilled into them. Many of these contaminants have proven carcinogenic to humans.
Plant-based dieting advocates also point to the overall toll animal sourced food production has on environmental health. The world's food systems account for more than one-fourth of greenhouse gas emissions. Livestock production accounts for 80 percent of these emissions. Demand for livestock products is high in Western countries, as the average Western diet typically contains large amounts of meat. Reducing meat intake can help reduce carbon emissions and help slow the process of climate change. Such reductions also help improve the quality of food products by lessening air and water pollutants that can seep into the food supply.
Plant based Vs Animal based Diets
Overview
Plant-based diets do not have to exclude meat. If an individual chooses to include meat in his or her diet, the meat should account for a very small percentage of the individual's daily meals. Dairy products and eggs also are severely limited, if not excluded altogether. Plant-based diets also tend to eliminate consumption of highly processed foods such as refined sugars, oils, and flours.
Planet-based diets include several whole food groups. Fresh fruits and vegetables are highly encouraged. Recommended fruits include bananas, grapes, strawberries, blueberries, oranges, cherries, and other seasonal fruits. Vegetables include greens, including lettuce, collard greens, kale, and spinach, and starchy and cruciferous vegetables such as potatoes, yams, squash, corn, broccoli, and cauliflower. Whole grains include items such as rice, whole wheat, oats, quinoa, barley, and millet. Legumes include foods such as beans, lentils, and peas. Consumption of nuts and seeds also is encouraged to meet nutritional recommendations for healthy fats.
Plant-based diets can limit a person's daily caloric intake. Doctors recommend planning out meals in advance to ensure that adequate nutrition is attained. To achieve the recommended amount of calories each day, plant-based dieting focuses on ensuring high intake of starchy vegetables and tubers, or foods that grow in the ground. These include potatoes, sweet potatoes, corn, peas, whole grains such as brown rice, and legumes such as black beans and chickpeas. Such foods increase caloric intake and keep people feeling full and energized throughout the day.
Plant-based dieting sometimes involves eliminating dairy products such as milk and butter. Some people also eliminate eggs. Several nondairy products are available to consumers looking to replace dairy in their diets. Plant-based dieters can substitute dairy beverages with products such as almond milk, soy milk, and rice milk. Tofu is a common substitute for meat items, as is edamame, quinoa, and beans. People eliminating meat and dairy products should pay special attention to the protein content of plant foods to ensure that they are eating sufficient amounts to maintain good health. When eliminating foods from the diet, individuals also should take into account any food allergies and sensitivities that may hinder their ability to replace essential nutrients in the diet. Examples include nut allergies and celiac disease.
REFERENCES
Boeing, Heiner, et al. "Critical Review: Vegetables and Fruit in the Prevention of Chronic Diseases." European Journal of Nutrition, vol. 51, no. 6, 2012, pp. 637–663.
Dunn, Rob. "Human Ancestors Were Nearly All Vegetarians." Scientific American, 23 July 2012, blogs.scientificamerican.com/guest-blog/human-ancestors-were-nearly-all-vegetarians/. Accessed 13 Apr. 2017.
"Evolutionary History of What Mammals Eat: Some Groups of Mammals Have Changed Their Feeding Strategies over Time." Science Daily, 16 Apr. 2012, www.sciencedaily.com/releases/2012/04/120416154417.htm. Accessed 13 Apr. 2017.
Hunnes, Dana. "An R.D. Explains Why She Sticks To a Plant-Based Diet." Self, 17 Sep. 2016, www.self.com/story/an-rd-explains-health-benefits-plant-based-diet. Accessed 13 Apr. 2017.
Milton, Katherine. "A Hypothesis to Explain the Role of Meat-Eating in Human Evolution." University of California, Berkeley, nature.berkeley.edu/miltonlab/pdfs/meateating.pdf. Accessed 13 Apr. 2017.
"Plant-Based Diets." NutritionFacts.org, nutritionfacts.org/topics/plant-based-diets/. Accessed 13 Apr. 2017.
Springmann, Marco, et al. "Analysis and Valuation of the Health and Climate Change Cobenefits of Dietary Change." Proceedings of the National Academy of Sciences of the United States of America, 9 Feb. 2016, www.pnas.org/content/113/15/4146.full. Accessed 13 Apr. 2017.
Tuso, Phillip, et al. "A Plant-Based Diet, Atherogenesis, and Coronary Artery Disease Prevention." Permanente Journal, vol. 19, no. 1, 2015, pp. 62–67.
Tuso, Phillip, et al. "Nutritional Update for Physicians: Plant-Based Diets." Permanente Journal, vol. 17, no. 2, 2013, pp. 61–66.
ZUCCHINI NOODLES WITH MUSHROOM RAGU
Plant Based Recipe
Ingredients
1 zucchini
1 teaspoons salt
2 tablespoons Olive Oil
1 clove garlic, minced (optional)
salt and black pepper to taste
1 cup button mushrooms
1 large red onion, coarsely chopped
4 cloves chopped
2 Tomatoes, Concassee
3 tablespoons Olive Oil
Coarse salt and freshly ground black pepper
Italian Seasoning 1 tbsp
Chilli flakes
Zucchini Noodles
1. Cut the top and bttom of the zucchini, Slice them lengthwise using a mandolin.
2. Make thin noodles using a precise santoku knife (optional).
3. Blanch in boiling water for 2 minutes. Drain and toss in Olive oil.
Mushroom Ragu
Cut Brunoise of Onions, Mushrooms & Tomatoes. Mince Garlic and set aside.
Bring a sauté pan to medium heat, add olive oil.
Add the onions and let it sweat. Add garlic to the onions and sauté for 2 minutes.
When the onions turn translucent, add the tomatoes and Italian Seasoning.
Add Mushrooms and cook for a further 5 minutes until all the water has reduced and the sauce is thick.
Add chilli flakes, salt and pepper.
Serve the Ragu over a bed of Zucchini Noodles.
