Bringing Three High Tides Towards Natural Waves

We have recently completed our project with our Temasek Polytechnic's Diploma in Applied Science and Nutrition students in March 2017. In this project, there are two main outcomes: a functional map video and a "Wholegrain Experience" information and recipe booklet. The video exhibits the ways an individual can do to improve or maintain their current health status through a video journey of eateries and food outlets in Singapore. The booklet provides information on whole grains cooking methods and its health benefits as well as innovative recipes that incorporates whole grains.   ...

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The Wholegrain Experiment

Ever wonder how rice become so fluffy after cooking it? It is due to the process involved during rice cooking which is gelatinization. Before going into the details, here’s a brief introduction of starches. Starch consist of two glucose polymer: Amylose and Amylopectin. Amylopectin is a highly branched molecule that makes rice sticky during cooking. Amylose is a long, straight starch molecule that does not gelatinize during cooking.During cooking, the heat energy causes the bonds between amylose and amylopectin to break and the branches within...

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Market Research Summary for Parent(s) and children “Choice Food for Growth Workshop Series”

Objective To investigate the knowledge and eating habits of 100 mothers with a child or children aged between 2 to 6 years old.   Methodology The survey was carried out at various areas around Singapore over a duration of 3 days by 3 interviewers who were trained to ask questions in a consistent and concise manner. The mothers were asked to answer all the questions in the questionnaire.   Results and Discussion: Topic Results Discussion Gut health 63% of the mothers are practicing what they know by feeding their child with probiotics. 83% of the mothers fed their child with prebiotics, but...

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