You Are What You Eat

P1000075

Unit 25: Nutrition In the Kitchen is all about basic nutrition, diets and dietary restrictions, and the basics of cooking for health support.  To quote the Rouxbe website:

“Every human being is completely unique- from our genetic make up all the way to what we choose to eat and how we choose to nourish ourselves. We call this uniqueness biochemical individuality. It is important to understand that there are different ways of eating to meet individual needs and wants, that whole, unprocessed food can seriously affect health in a positive way, and that their are specific medical reasons why people choose to restrict their diets. More…

Unit 25: Nutrition In the Kitchen is all about basic nutrition, diets and dietary restrictions, and the basics of cooking for health support.  To quote the Rouxbe website:

“Every human being is completely unique- from our genetic make up all the way to what we choose to eat and how we choose to nourish ourselves. We call this uniqueness biochemical individuality. It is important to understand that there are different ways of eating to meet individual needs and wants, that whole, unprocessed food can seriously affect health in a positive way, and that their are specific medical reasons why people choose to restrict their diets. From preferences on animal products or grains to religious restrictions to absolute life-or-death food allergies- cooking for people with unique dietary needs can often be challenging. Most importantly, though, understanding that as a professional cook, you hold the power to affect health in positive or negative ways is a profoundly new way to look at food.”

And they practice what they preach. Not only is there a plant-based certification program available, but they are also heavily involved in a Kickstarter campaign called CulinaryRX that provides courses to doctors and patients alike using nutrition as a means of better health. They describe it much better than I can on their Kickstarter page:

But back to Unit 25…in one of the graded assignment in this unit, I had to put into words how I would deal with a customer who had a set of dietary restrictions. I had to fully respond to the issue and add any thoughts or suggestions that I had regarding the request. In the assignment, the customer wanted a substitution to a dish that normally had animal products including dairy for a vegan that also had some allergies. I am not going to paste my answer to the dilemma here, but I will tell you that I got 100% on my response. I was very happy. And I think the customer would have been, too!

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