Class Gastrotechny

  • Presentation


    Based on the acquired knowledge, students should be able to: plan and execute culinary preparations taking into account the changes suffered by the food and the organoleptic characteristics of the final product, adapt traditional cooking techniques to the concept of healthy cooking, know the chemical characteristics of the main nutrients involved in the culinary processes, apply the notion of the equivalent of raw and prepared foods and perform the nutritional calculation of recipes, adapting the dose to the individual, taking into account their needs.

  • Code


  • Syllabus


    • Introduction to the Curricular Unit: What is Gastrotechnics?
    • Importance of culture in food
    • Culinary methods
    • Use of aromatic herbs and spices in the kitchen
    • Harmful health effects of materials used in the construction of utensils intended for food use
    • Harmful health effects of materials used in the construction of utensils for food preparation
    • Study of culinary transformations of food
    • Food weights and measures
    • Preparation and adaptation of recipes; execution of nutritional calculation
    • Gastrotechny applied to clinical nutrition
  • Objectives


    The curricular unit of Gastrotechny has as its main objective the development of knowledge, attitudes, and skills acquired in the curricular units of History of Health and Contemporary Culture, Bromatology, Food and Human Nutrition I, Food and Human Nutrition II and the factors that influence choice and food safety, as well as their integration and application in a global perspective, based on the nutritional health model.

    All actions aimed at providing the student with a critical and self-analytical spirit applied to all aspects of the program content will be valued.

    The theoretical component will provide the necessary knowledge to subsequently calculate the nutritional composition of the various traditional and modified recipes that will be made. The preparation of recipes suitable for various pathological states and characteristics of different regions, cultures, and beliefs are also objectives of this course.

  • References


    Baskette, M., Mainella, E. The Art of Nutritional Cooking. Prentice Hall, 3rd Edition, 2008. ISBN: 9780130457011.
    Derache, R. Science & Arts Culinaires. Tec & Doc, 1994. ISBN: 9782852069602.
    Montanari, M. Food is culture. Columbia University Press, 2006. ISBN: 9780231137904.
    This, H. Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History). Columbia University Press, 2007. ISBN: 9780231512039.
    INSRJ. Tabela da Composição de Alimentos. Instituto Nacional de Saúde Dr. Ricardo Jorge, 2006. ISBN: 9789728643195.

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