Why is Mediterranean Diet popular?

Written by: Gloria LekTraditional Mediterranean diets are based on a high intake of a wide range of fruit and vegetables, nuts and legumes, and unrefined cereals. Fish and dairy foods are eaten regularly, while red meat, other saturated fats and poultry are consumed only occasionally. Olive oil is the foremost source of fat in the Mediterranean area and, it sets the Mediterranean diet apart from other dietary regimens. [vc_custom_heading text="Why...

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VEGETARIANISM

Researchers have defined vegetarianism as the adoption of a plant-based diet, and the abstinence from the consumption of meat, and sometimes from animal by-products. The prevalent subsets of vegetarianism include: Pollo vegetarianism – the avoidance of all meats except chicken Pesco vegetarianism – the avoidance of all meats except fish and seafood Lacto vegetarianism – the avoidance of all meats, with the inclusion of milk, an animal by-product Ovo vegetarianism – the avoidance of all meats, with the inclusion of eggs, an animal by-product ...

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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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The Wholegrain Experience

Grains consist of three components: Endosperm, germ and bran. To be qualified as wholegrains, all three components should be present. Wholegrains are known for being a good source of fibre but they are also rich in vitamins, minerals, disease-fighting phytochemicals and antioxidants. As compared to refined grains, wholegrains have higher nutritive value and because of their intact structure, they have lower glycemic index. Incorporating wholegrains into daily diet will help to reduce weight, blood pressure and colorectal cancer. The presences of antioxidant such as vitamin E,...

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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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