Module 6: Culinary Medicine in practice
Unit 1 Meal planning
5 Topics
|
1 Quiz
Topic 1 Steps to Meal Planning Success
Topic 2 Create a grocery list and tips for supermarket savings
Topic 3 Seasonal Meal Plans
Topic 4 Healthy kids meal plans
Topic 5 Batch cooking for families
M6 Activity Unit 1
Unit 2 Healthy culinary techniques
4 Topics
Topic 1 Fruits and vegetables: raw and cooked
Topic 2 Boiling and steaming vegetables
Topic 3 Cooking with Vegetable Fats: Sofrito and Sautéing
Topic 4 Some Healthy Cooking Techniques for Meat and Fish
Unit 3 Healthy and easy recipes with 3-5 ingredients
4 Topics
Topic 1 Simple is best
Topic 2 Involving the youngest in home cooking
Topic 3 Cooking with the Microwave
Topic 4 How to Increase Fruit and Nut Consumption
Unit 4 Culinary Medicine in vegetarian/vegan families
4 Topics
Topic 1 Introduction
Topic 2 Main sources of protein in a vegetarian/vegan diet
Topic 3 From the market to the plate
Topic 4 Make a healthy vegetarian/vegan menu
Unit 5 Culinary Medicine in children with overweight/obesity
6 Topics
Topic 1 Calorie density
Topic 2 Portion size matters
Topic 3 Tips when buying or eating out
Topic 4 Cutting down free sugars
Topic 5 Hunger or emotional eating?
Topic 6 How to act when only one child in the family is overweight?
Unit 6 Culinary Medicine and Celiac disease
2 Topics
Topic 1 Celiac disease: a case study
Topic 2 Foods and celiac disease
References
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Unit 2 Healthy culinary techniques
Module 6: Culinary Medicine in practice
Unit 2 Healthy culinary techniques
Introduction
In this unit we will explore the following aspects:
The relevance of eating raw and cooked fruits and vegetables and how to preserve them
Boiling and steaming vegetables
Sofrito and Sautéing
Healthy Cooking Techniques for Meat and Fish
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Topic 1 Fruits and vegetables: raw and cooked
Topic 2 Boiling and steaming vegetables
Topic 3 Cooking with Vegetable Fats: Sofrito and Sautéing
Topic 4 Some Healthy Cooking Techniques for Meat and Fish
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