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"Cooking Natural foods."
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The healthy kitchen : recipes for a better body, life, and spirit
Presents 135 recipes for a range of healthful dishes, in a cookbook that features information on the art of healthy eating.
Book
Cooking with the Oldest Foods on Earth
WINNER of the2020 Gourmand Award for Innovation Native produce business is booming and it's about toenter a new phase - Australian native ingredients are beginning to turn up ingrowers' markets and even local supermarkets. From Warrigal greens and saltbush,to kangaroo and yabbies - John Newton will inspire you to grab some and take ithome.
eBook
Super clean super foods
Featuring 350 easy ways to enjoy 90 nutrient-filled whole foods, Super Clean Super Foods shows you how to incorporate each one into your everyday diet, along with illustrations that teach you how to prepare unfamiliar ingredients. From quinoa and chia seeds to spinach and pomegranate, this guide uses unprocessed and minimally processed foods that avoid added sugar, salt, and unwanted fats. Explore the health properties of phytonutrients, dietary fiber, whole grains, and seasonally and locally grown fruits and vegetables that will better your body and the environment, and work toward specific goals with food plans for better sleep, gut health, brain health, and more.
Book
The kitchenistas
This public media award-winning film is about women advocating for healthy food traditions to change communities and transform lives. What started as a 7-week nutrition program seven years ago in National City (CA) for women seeking healthier diets has become a Latina-led movement to raise the health, wellbeing, and resilience of the community.
Streaming Video
Croquez la Vie
Dans la balade nutritionnelle que vous propose ce livre, vous apprendrez semaine apres semaine a vous alimenter sainement sans pour autant renoncer au plaisir des papilles. L'Alimentation Vive, mode de nutrition a la fois dietetique et gastronomique, vous aidera a maintenir ligne parfaite et vitalite debordante, tout en restant le plus grand des gourmands ! DIANE DE BROUWER est journaliste et nutritherapeute. POL GREGOIRE est cuisinier philosophe passionne de nutrition intelligente et fondateur du concept d'Alimentation Vive. Son credo: apporter plus d'annees a la vie et plus de vie aux annees.
eBook
The plantpower way: Italia : delicious vegan recipes from the Italian countryside
\"A celebration of Italy and its delicious flavors, complete with 125 vegan recipes the whole family will love. Julie Piatt and Rich Roll have inspired countless people to embrace a plant-based lifestyle and lead healthier, more vibrant lives. Now they offer an irresistible guide to la bella vita with an inspiring collection of recipes that pay homage to Italy's rich food history. Filled with inventive and luscious recipes for Italy's time-honored dishes, [this book] reveals a fresh, beautiful, and healthful side to Italian cooking.\"--Page [4] of cover.
Book
Household cooking frequency and diet quality are mediated by food shopping behaviors among U.S. African-American adults: A NHANES analysis
Among U.S. adults who self-identified as African-American, frequent household cooking is related to better dietary quality and adherence to U.S. dietary guidelines, as measured by the Healthy Eating Index. However, African-Americans often reside in commercially disinvested areas with limited access to major food retailers. This study examined whether food shopping behaviors—travel time to grocery store and frequency of major food shopping—affect the relationship between cooking frequency and diet quality, potentially influencing community nutrition education outcomes. Using data from 2,434 non-Hispanic Black adults (≥ 18 years) from the 2007–2010 NHANES cycles, we performed linear regression analysis with Complex Sample General Linear Models (CSGLM). The Healthy Eating Index 2010 measured daily and dinner dietary quality. Mediation analysis was conducted to evaluate if food shopping behaviors are involved in potential causal pathways. Results showed that major food shopping frequency, but not travel time to a grocery store, was significantly associated with daily diet quality and cooking frequency (p < 0.001). Mediation analysis revealed that food shopping frequency significantly mediated the relationship between cooking frequency and dinner quality (52.44% mediating effect). When stratified by food security status, shopping frequency was only a significant mediator of cooking frequency and diet quality for those with full or marginal food security (64.89% mediating effect). For food-insecure individuals, major food shopping did not mediate the cooking-diet quality relationship. These findings suggest that food shopping frequency is a critical factor when assessing the link between cooking frequency and diet quality, and may inform factors to optimize food shopping behaviors within community nutrition education programs among those experiencing food-insecurity in the U.S.
Journal Article
Health cooking at home: can cooking skills reduce gastrointestinal symptoms, cross sectional study?
Background
The acquisition of healthy nutrition habits plays an important role in the solution of gastrointestinal symptoms, and it was recently shown that the cooking skills were the main determinant in the development of these behaviors. Accordingly, this study was planned and conducted with an aim to investigate the relationship between gastrointestinal symptoms and cooking skills.
Methods
This cross-sectional study included 328 individuals aged 18–35 years with 84.1% female, 15.9% male. Descriptive information, food consumption records, cooking skills and gastrointestinal symptom scale scores of the individuals were recorded by the researchers by means of face-to-face interviews.
Results
The gastrointestinal symptoms and cooking skills scale scores were 38.75 ± 15.74 and 157.95 ± 37.18, respectively. Higher gastrointestinal symptom scale scores were associated with lower daily protein, dietary fiber, and vitamin B6, B12, and C intake (
p
< 0.05). Abdominal pain status was negatively associated with total score of cooking skills scale and cooking method, food preparation skills, and meal planning-preparation subscale scores, where reflux status were negatively associated with cooking skills total scale score and cooking method, meal planning-preparation, and label reading subscale scores, and diarrhea status was negatively associated with label reading subscale score (
p
< 0.05).
Conclusions
Gastrointestinal symptoms may affect daily protein, dietary fiber and vitamin B
6
, B
12
and C intake, yet cooking skills may have a protective effect against gastrointestinal symptoms.
Journal Article