Archiv für den Tag: 26. Oktober 2014

Healths kitchen: Project fosters wholesome cooking | News Center | Stanford Medicine

Chloe Chien, MD, went to medical school because she wanted to „comfort, heal and save lives.“ But last year, the young doctor shocked her family and friends by withdrawing her applications to medical residency programs and instead turning her attention to creating a healthy-cooking course.“Friends keep asking, Dont you want to practice medicine? Dont you want to go back?“ said Chien, who graduated from the School of Medicine in June. „I tell them Im practicing the best medicine ever. Its preventive, its inspiring and its joyful. … Its so much more impactful than prescribing medicine one patient at a time.“

via Healths kitchen: Project fosters wholesome cooking | News Center | Stanford Medicine.

Science and Cooking 2014 Lecture Series | Harvard School of Engineering and Applied Sciences

Introduction Members of the public are invited to attend a series of lectures by world-class chefs and food experts, inspired by the Harvard College General Education course „Science and Cooking: From Haute Cuisine to the Science of Soft Matter.“ The public lectures, while related to the course, do not replicate the course content.All talks will take place in the Harvard Science Center (One Oxford Street, Cambridge, MA, Hall C) and begin at 7:00 p.m., unless otherwise noted belowEach talk will begin with a 15-minute lecture by a faculty member from the Harvard College course, which will discuss one of the scientific topics from that week’s classSeating for all lectures (except the ticketed lecture with Ferran Adrià on October 20) is first come, first seated.For the October 20 lecture, tickets will be made available at the Harvard Box Office beginning at noon on Tuesday, October 14. The tickets are free but may run out quickly.

via Science and Cooking 2014 Lecture Series | Harvard School of Engineering and Applied Sciences.

« Cooking skills: a tool for a healthy diet »

Cooking and chefs have never been more popular. Both are
making headlines in magazines, television and the internet. They
are everywhere and chefs are starting to become real superstars!!!
The message given is that we should take pleasure in cooking
every day, and therefore chefs face a greater challenge.
Education in healthy eating!
In earlier times, transmission of cooking skills was a family affair,
mostly concerning women. Today is a very different story. Intense
pace, little or no time devoted to preparing family meals, demons
of food that is “ready made”, or “ready to cook”. These pressures
occur at a time we know that a balanced healthy diet is key to well
being. The proof is in rising rates of obesity, cardiovascular disease
as well as many other health concerns.
Like our grandmothers before, chefs are now (…)

Link PDF: http://www.ifava.org/media/42994/The%20Ifava%20Scientific%20Newsletter%2086%20-%20February%202014.pdf

Students’ Perspectives of the Food and Nutrition Program at the University of Cape Coast Home Economics Department and Its Implication on Curriculum Change

Abstract Curriculum evaluation provides insightful information that helps make decisions to maintain, modify or stop a program. Evaluating students’ perspectives of an existing program is an important technique used in assessing its relevance to the global economy. The study evaluated students’ perspectives of the food and nutrition program at the University of Cape Coast and its implications on curriculum change. Out of a total of 336 students, 129 made up of 62 first and 67 final year students were purposively selected for the study. Two sets of questionnaires were developed and self administered to students. In all, 116 questionnaires 62 final year students; 54 first year students were retrieved giving a response rate of 90%. Results showed that 52% of the students were well informed about the program through the university admission brochure prior to enrollment. Students reported several overlaps in different courses and recommended synchronizing course outlines. Seventy 60% of the students rated science based courses as very important nutrition and health; food storage and preservation and non science courses less important food production and service; other catering related courses.  (…)

via Science Journal of Education :: Science Publishing Group.

PDF: http://article.sciencepublishinggroup.com/pdf/10.11648.j.sjedu.20140201.12.pdf