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Molecular Gastronomy

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by

Ruth The

on 19 March 2017

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Transcript of Molecular Gastronomy

Molecular Gastronomy
Combines physics and chemistry to transform flavours & textures of food.
Explores culinary potentials by borrowing apparatus from the science lab & ingredients from the food industry.
May be used to produce food which is lower in saturated fat, added sugar, dairy, cholesterol.
What makes a balanced diet?
It does not cut out food groups, it consists of a wide range of foods, served in suitable proportions.
Diabetes Mellitus
Type
What is Molecular Gastronomy?

Done by: Gerlene Lim, Caitlin Lim & Ruth The
essential for a balanced diet:
carbohydrates
protein
fat
vitamins
minerals
water
Dietary
Restrictions
a chronic condition in which patients have high blood sugar
a common condition which affects 8.6% of the population in Singapore
caused by deficiency of endogenous insulin
Gestational Diabetes
Green Tea pudding/spaghetti
unsweetened green tea (>7)
lactose-free milk (6.5)
agar powder
Lactose Intolerance
difficulty digesting lactose, a type of natural sugar found in dairy products
small intestine doesn't produce enough lactase to digest lactose
lactose in food moves into the colon instead of being processed and absorbed
Soy Milk Caviar
Unsweetened soy milk (pH 6.5)
Sodium alginate
Calcium chloride
Type

Dietary Restrictions
Results from body's failure to produce sufficient insulin
The body cannot use or store glucose from food, causing blood sugars to become very high.
The body uses fat as a source of fuel resulting in acute complications of diabetes mellitus e.g ketoacidosis
Less saturated fats e.g high-fat meats & full dairy

Fiber from whole grains, beans, and fruits and vegetables
Limited carbohydrates e.g grains, dairy products
Key ingredient: Lactose-free milk
Lactose-free
alternative
to regular milk
.
Contains
vitamins & minerals, mainly calcium,
support
development of strong bones, teeth, muscle formation & cellular activity



Related to lifestyle factors such as high blood pressure, obesity, insufficient physical activity
Results from resistance to insulin, often initially with normal or increased levels of circulating insulin
Moderate consumption of carbohydrates
Lean proteins low in saturated fat
Whole grains
Avoid full-fat dairy
Fresh non-processed fruits & vegetables
Women who have high blood glucose levels during pregnancy
Avoid seafood with high levels of mercury e.g tuna
Moderate carbohydrate consumption
Less saturated fats, sugar & salt
Dietary Restrictions
Exclusion of foods highest in lactose
(depending on their tolerance level)
Key Ingredient: Unsweetened soy milk
Soy milk is
low in fat,
which can help diabetics
avoid atherosclerosis.

pH 7
pH 6.5
Conclusion
Through Molecular Gastronomy, regular foods can be modified to cater to the dietary needs of specific patients
References
http://patient.info/doctor/diabetes-mellitus-pro

https://www.singhealth.com.sg/PatientCare/ConditionsAndTreatments/Pages/Diabetes-Mellitus.aspx

http://www.centralparkfitness.com/2011/11/pre-diabetic-diet.html

Thank you for your kind attention !
Full transcript