The idea of nutritional cooking or Healthy cooking , we set out to prepare not just a website but a guideline. Knowledge of nutrition continues to grow. Every day, it seems, the news features a newly released studies on how the foods we eat affect our health.
In addition, we have learned that the way foods are grown and distributed can also have a significant impact on our health and the health of our planet’s farmland and overall food supply.
People have become increasingly aware that, as part of a lifestyle that also includes such elements as proper amounts of rest and exercise, good nutrition is important in maintaining physical health and overall well-being. Consequently, the demand for products and services designed to help support the quest for good health has increased dramatically.
Chefs, home-cooks, restaurateurs, and other food-service professionals are rising to the challenge of offering foods that appeal to patrons’ desire for a healthy lifestyle. We now know that a healthy diet is based on eating a wide variety of high-quality foods that provide balanced nutrition.
Chefs are in the vanguard of efforts to revitalize regional food systems and are urging a conscious evaluation of how we choose to buy, cook, and serve food..
We introduce a number of important concepts, including the importance of calories, and discuss dietary guidelines, healthy diets, and food guide pyramids. We know that a healthy, balanced diet plays a role in maintaining optimum health, along with regular physical activity.
When we examine the diets and dining habits of cultures whose members exhibit low levels of heart disease, obesity, and other diet-related health concerns, we can begin to identify the foundations of healthy cooking.
Based on the combined knowledge of dozens of scientists and professional chefs, dietitians, and food-service professionals, and on the lessons of the pyramids.
These guidelines are an invitation to think about the foods you select, the cooking techniques you use, and the types of beverages you offer. They are not ironclad rules. Instead, they should be regarded as ways to explore the possibilities of flavor and healthy cooking.
To begin cooking for good health, we have to revise the way we think of meals and shift our focus to those foods that once were relegated to the side.
The major challenge in such an undertaking is the preservation of flavor. By that our Professional chefs will offer recipes for practical solutions for putting healthy cooking into effect.
The recipes in this website are written to help you learn, or relearn, how portion sizes and ingredient measurements look when using healthy cooking guidelines.
At first, it may seem cumbersome and time-consuming to measure out certain ingredients, but the extra time will pay off. As you grow familiar with the correct measures and portion sizes, using them consistently becomes easier. You will probably discover that it is always best to weigh or measure ingredients that could add extra calories, cholesterol, sodium, and fats not intended to be part of the dish.
Each analysis provided for the recipes are based on the exact measurements supplied in the ingredient list. If you add a few more teaspoons of butter, an extra ounce of cream, or a slice of bacon is likely to have a negative effect on the dish’s nutritional profile.
- Not every component needs the same careful monitoring, though. Adding more basil to the pasta, for example, or increasing the amount of vegetable garnish in a soup will probably not make much difference, nutritionally speaking, but the flavor of the dish might benefit dramatically.
- Many factors affect the nutrients in each ingredient (season, ripeness, soil conditions, etc.), and many factors affect the nutrients in the cooking process (how long, what temperature, storage conditions, etc.).
- The nutrients selected for analysis are based on the current food label and include calories, total fat, saturated fat, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, and protein.
- To standardize the process and to ensure consistency in the nutritional analysis, the following standards were used: Each analysis includes only the ingredients in the main ingredient list. Serving suggestions are not included in the analysis.
Overweight and obesity may soon cause as much preventable disease and death as cigarette smoking.
—DAVID SATCHER, former U.S. Surgeon General