This week in Culinary Medicine, We roasted vegetables and made french toast in the Culinary Lab, and had a lecture on Nutrition Information and what certain nutrients do for the body and their healthy benefits!
At the end of last week, we as a class cut up fresh vegetables and roasted them in the oven covering them with seasoning! They were so delicious and fulfilling to contribute to a healthy meal with my classmates!
On Tuesday, my partner and I worked together to make "healthy" french toast! We used a slice whole wheat bread, egg wash, almond milk, and cinnamon to make the delicious dish! It was so much fun to make this breakfast food with my friends!
On Wednesday, we had a lecture on food nutritional information. We learned that product packaging can be misleading and manipulative, by putting more than one serving size in the label or with the ingredients. There are many kinds of fats, trans, saturated, and unsaturated. Fats are good in moderation but with too much, you can develop heart disease; Sodium is also good in moderation because it regulates blood sugar; Carbohydrates is the number one source of energy in food; Fiber keeps you full longer, supports good digestion, and can help prevent heart disease and diabetes; Sugar is naturally occuring; Protein is essential to survival and helps to grow and repair cells; Vitamins and Minerals are the most valuable parts of food and are needed for vision and body function. Learning about the nutrition in food and how to read food nutrition labels has taught me how important it is to read these labels and understand them in order to have a healthy and balanced diet!
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