Dietetics is the science of balanced diet. If nutrition is defined as the science which examines the relationship between food and health, including diet includes a cultural dimension related to dietary practices.
Nutrition is the science that studies the food and their effects on human beings, while the diet is the study of the set of rules that should govern the power of the human being. Continue reading “Essentials of Healthy Eating”
In 1988 was formally established a scientific discipline that has been called “molecular gastronomy”. It is a scientific activity, made by scientists (not cooks), which is based, like all other scientific disciplines, on experience and calculation, and, like all other sciences, is understanding phenomena.
It is about achieving a scientific molecular cuisine, not to be confused with molecular gastronomy, which is made by scientists and non-cooks!
In this case, molecular gastronomy is to find mechanisms of phenomena occurring during the preparation and consumption of food (or dishes, or preparations). We stress it: molecular gastronomy is not in the kitchen … even if some mistake this (wrongly!) for gastronomy and haute cuisine! Continue reading “What is Molecular Gastronomy?”
After the holidays, vegetables and fruits are mandatory
The holidays are definitely the period of excesses. Before they come, we aspire for a perfect body shape in order to be able to enter our elegant dress for a night. Then, for the occasion, we are pleased with delicacies. One indulges in some real treats: foie gras, turkey galore, logs and an arsenal of other sweets at will. What could be more normal, celebrations are made for that! The problem is that at the time to return to the office, it is difficult sometimes to fit into close-fitting clothing such as jeans. Continue reading “Eating after holidays”
Meals for canteens, schools and business are established taking into account the lessons from the diet, assuming that dinner would include:
a complex dish comprising a source of animal protein (meat, eggs, fish, offal), a source of cooked vegetables and a source of complex carbohydrates (starches, cereal or bread);
cheese or dairy;
a fruit (or fruit salad);
water for hydration (1.5 l / h of drinking water in total). Continue reading “Meals out of home”