Nutrition is a very broad term that encompasses many different topics. One topic in nutrition that interests me are low carb diets. The reason that it interests me is because for me personally, carbohydrate heavy foods are easy to overeat. Overeating carbs tends to lead to bloating and feeling heavy. Foods like rice, pasta, french fries, bread are all great foods to eat in moderation. The problem comes with eating an excessive amount of them, which I feel can be difficult. I’d like to be able to limit my carbohydrate intake without cutting it out of my diet completely.
A topic that I would like to learn more about are Omega-3 Fatty Acids. I often hear a lot about how Omega-3 Fatty Acids are great for so many reasons. I would like to learn exactly how they benefit our health and why they are so good for us. I know they are often found in fish like salmon, or even nuts and seeds like chia seeds. I hope that as I progress through this course, I will learn a lot more about the benefits of Omega-3 Fatty Acids.
As a culinary student, I must make sure that all food that I serve tastes and looks great. Another thing that I must focus on as well is the nutritional value that it provides as well. I believe that nutrition plays a very important role currently and in the future of the culinary industry. I think people are much more health conscious nowadays so they value menus that do have a healthier side to them. Not only does it contribute to health, but it also affects the palate. Various fruits, vegetables, nuts, or seeds can add different textures and flavours to a dish that other ingredients cannot.
One thing that is important when it comes to research focusing on nutrition is credibility. There are many different sources of information in regards to health and nutrition, so it is important to rely on websites or people who are qualified to do just that. A credible nutrition website would be the Harvard School of Public Health. They are a credible source because according to their mission statement, “To pursue this mission, the School produces knowledge through research, reproduces knowledge through higher education, and translates knowledge into evidence that can be communicated to the public, policymakers, and practitioners to advance the health of populations.” They also reference academic research so I believe they are very trustworthy.
An example of a website that isn’t as credible is BuzzFeed. BuzzFeed is a website that uses “click-bait” articles to generate views. They often reference other articles published on their own site to backup their statements. For example, in the article I referenced below, they mention how polyunsaturated fats can be good for you by linking the reader to another BuzzFeed article written by the same author. I don’t think that the information is all false on their website, but having articles full of unrelated GIFs, and “click-bait” titles do not give me the feeling of credibility.
Thank you for reading my first Nutrition blog. I hope to see you on the next one!
References
Omega-3 Fatty Acids: An Essential Contribution. (2018, June 04). Retrieved from https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/types-of-fat/omega-3-fats/
Tamarkin, S. (2017, March 09). Here Are The Foods You Should Eat (And Avoid) To Live Longer. Retrieved from https://www.buzzfeed.com/sallytamarkin/foodies-never-say-die
Tamarkin, S. (2016, June 08). Here’s How To Eat Lots Of Fat And Actually Still Be Healthy. Retrieved from https://www.buzzfeed.com/sallytamarkin/avocados-for-president
The Sound of Food 