Get healthy eating tips from top chefs
Healthy eating is key to a good lifestyle and positive mental wellbeing. However, many cooks and chefs are unsure of how to create healthy recipes and meals.
On this course, you’ll learn what a healthy diet really looks like from top professionals. You’ll get an extensive introduction to what a healthy diet looks like in practice, and learn how to practically implement this knowledge into your own cooking straight away.
Study the impact of healthy eating habits
Get an overview of how the digestive system actually functions, the biological factors that impact on our daily food consumption, and how a healthy gut can help the brain.
You’ll learn about the terminology behind nutrition, and understand the difference between calories and carbohydrates. Explore the importance of fibres, lipids, proteins, vegetables, and vitamins and in which foods to find these macro- and micro-nutrients.
Examine the link between diet and wellbeing
You’ll have the chance to reflect upon the impact that healthy eating has on wellbeing, and explore aspects of gastro-philosophy alongside noted hospitality experts at the Swiss Education Group (SEG).
Finally, you’ll explore what mindful eating means, and how to employ different healthy cooking styles.
With access to recipes designed by professional chefs to help you design your own healthy cooking, you’ll learn how eating right can improve our skin and muscles.
By the time you’ve finished, you’ll be able to create a healthy eating plan, bringing your new knowledge into practice at work.
Top 5 tips from the experts
Create a manageable healthy eating plan
Protein foods include legumes, nuts, seeds, tofu, fortified soy beverage, fish, shellfish, eggs, poultry, lean red meats including wild game, lower fat milk, lower fat yogurts, lower fat kefir and cheeses lower in fat and sodium. Protein helps build and maintain bones, muscles and skin.
Eat protein every day.
Try to eat at least two servings of fish each week, and choose plant-based foods more often.
Dairy products are a great source of protein. Choose lower fat, unflavoured options.
Fill a quarter of your plate with protein foods.
1. Nutrition terminology
2. Macro and Micro Nutrients
Whole grain foods include whole grain bread and crackers, brown or wild rice, quinoa, oatmeal and hulled barley. They are prepared using the entire grain. Whole grain foods have fibre, protein and B vitamins to help you stay healthy and full longer.
Choose whole grain options instead of processed or refined grains like white bread and pasta.
Fill a quarter of your plate with whole grain foods.
3. Design healthy recipes
Protein foods include legumes, nuts, seeds, tofu, fortified soy beverage, fish, shellfish, eggs, poultry, lean red meats including wild game, lower fat milk, lower fat yogurts, lower fat kefir and cheeses lower in fat and sodium. Protein helps build and maintain bones, muscles and skin.
Eat protein every day.
Try to eat at least two servings of fish each week, and choose plant-based foods more often.
Dairy products are a great source of protein. Choose lower fat, unflavoured options.
Fill a quarter of your plate with protein foods.
4. Wellbeing and Gastro-Philosophy
Highly processed foods — often called ultra-processed — are foods that are changed from their original food source and have many added ingredients. During processing, often important nutrients such as vitamins, minerals and fiber are removed while salt and sugar are added. Examples of processed food include: fast foods, hot dogs, chips, cookies, frozen pizzas, deli meats, white rice and white bread.
Some minimally processed foods are okay. These are foods that are slightly changed in some way but contain few industrially made additives. Minimally processed foods keep almost all of their essential nutrients. Some examples are: bagged salad, frozen vegetables and fruit, eggs, milk, cheese, flour, brown rice, oil and dried herbs. We are not referring to these minimally processed foods when we are advising you not to eat processed foods.
Heart & Stroke funded research found that ultra-processed foods make up almost half of Canadians’ diets. Read more about it here.
