Tag Archive | Just Cook

Just Cook for Kids Week 5

The Just Cook for Kids – Child Nutrition course from Stanford School of Medicine via Coursera has now finished (I’m not sure, but I think new people may be able to sign up before the end of February, but if not I’m sure they will run it again).

So, week 5 notes as follows:

5.1 Basic Concept: How to Work Around Food Allergies

This was a short video which mentioned several different kinds of allergies (peanuts, treenuts, eggs, milk, gluten, soy, fish and shellfish) and although it addressed the additional difficulties children with allergies have in school such as bullying, and talk about how to work around these issues, there was not a lot at all about the healthy food alternatives to replace these allergens. A little bit of a disappointing, missed opportunity I think.

5.2 Focus Point: Reading Nutrition Facts Labels

This video went through everything you can expect to find on an American food label (there are slight differences with UK labels – for example, fibre and carbohydrate are counted separately in the UK). We were advised to keep an eye on overall calories, fats and sugars (and avoid trans-fats), and to avoid too much sodium, and too much protein. I did not discover why ‘too much’ protein might be troublesome until I watched the optional video on Metabolism. (Basically, protein eventually gets converted to bodily fat if more is consumed than is needed for energy.) Maya mentioned that although vitamins and minerals are ‘good’, they don’t make the food healthy overall if it’s full of unhealthy ingredients, so beware of ‘healthy’ claims.

5.4 Basic Concept: Food’s Environmental Impact

This was a re-cap of previous videos. It emphasised that 30 times the amount of greenhouse gases are released in the production of meat compared with lentils, along with water demands and antibiotic use (see notes from previous weeks). It needs to be remembered though that this is American-style CAFO mass-produced meat rather than grassfed meat. I would like to know how that more healthy method of production compares.

5.6 Focus Point: Understanding Taste and Flavour

Again, this was a re-cap of previous videos, emphasising that the freshest, locally grown will be of the highest quality. But Maya also looked at the theory of different taste sensors on the tongue and mentioned that 80% of taste is actually related to the sense of smell.

Recipes included: Stew, salad dressing, roasted vegetables and crepes.

Although I didn’t like it right at the beginning, it really grew on me and I enjoyed it so much that I’m sad that it’s over.

I do think that it is a little too easy for anybody who has already had an interest in or studied nutrition, but it would be a good basic refresher course or a complete introduction. I certainly would have wanted a little bit more detail about micro-nutrients but it’s obviously not intended for people who have studied nutrition before.

For people who, like me, have studied nutrition before, I would recommend the optional videos in order to make the most of the class. Once you have signed up, the course materials remain available to you indefinitely.

Miscellaneous Notes

Just some general notes today. I’m in week 3 of my OU course, DD101, and ought to be concentrating on writing my first TMA essay, but in fact I’m already procrastinating while I finish up some other bits and pieces.

I finished Maya Adam’s Just Cook for Kids course on Nutrition from Stanford School of Medicine via Coursera, and I’m quite sad to have finished as she was such a lovely teacher. I’ll aim to write up course notes from the final week at some point. I’ve also discovered that some of the optional videos from that course are also available on Khan Academy (wow, there’s lot’s more there than I ever realised, in fact!)

I’m in week 5 of the University of Exeter Climate Change course. It has been so difficult for my tiny non-sciency brain to cope with that I think that if I had to drop something this would be the one, but hopefully now Just Cook is finished I’ll have the time / energy / brainpower to devote to it. We’ll see.

I also started a couple of Christian / Bible courses (in my spare time, you know, because I seem to have this kind of compulsive drive to have / do / be / whatever one of everything! I’m a bit klepto with books, so obviously this extends to courses as well.

But I’m recognising my limits, and I’ll lay those other courses down I think at least until Climate Change is finished. It is tempting though, as they’re interesting and easy 😀 I’ll post more about them when I finish Climate Change.

OK! How are you doing? What are you studying? Anyone crazy like me doing more than one course?

Just Cook for Kids Week 4 Notes

4.1 Basic Concept: Growing a Kitchen Garden

Maya emphasized how good home-grown fruit and vegetables are, and how easy it can be, and how children who are involved in growing their own food tend to make better dietary choices.

4.2 Guest Appearance: Rita Botini – Growing a Kitchen Garden

We were encouraged to grow herbs such as basil, thyme and so on. Maya and Rita made it sound easy but I have never had very much success with gardening so far. One thing Rita did that I hadn’t seen before was to cover the pot in clingfilm to simulate greenhouse conditions until the shoots show through. So I will try again to develop my green fingers 🙂

4.3 What does Organic mean?

Maya emphasised that ‘Natural’ has no specific definition and mustn’t be confused with ‘Organic’ which is mandatorily defined as containing no synthetic pesticides, fertilisers, genetically engineered crops, or ‘sewage slops’ What? I have never heard of ‘sewage slops’ being used in growing food! Does that mean human sewage?! I am shocked. I hope that is an American thing and that the UK is more strict. I will have to investigate that…

4.4 Basic Concept: What does ‘locally grown’ mean?

Maya mentioned that ‘locally grown’ should mean within 100-400 miles, but I’m not sure whether that is a mandatory definition. The best way to be sure that something is locally grown is to buy from farmers or at farmers’ markets. Advantages of buying locally grown include the fact that less travelled food will be fresher and have a lower carbon footprint. Food bought in season is also usually cheaper than imported, out-of-season fruit and vegetables in the supermarket. And then where the money goes was considered: a $1 to a big corporation goes towards overheads and owners/ shareholders with a small percentage going to employees and an even smaller proportion to the farmers. Whereas a $1 at a farmers market goes straight to the farmers which supports the local economy.

4.5 Focus Point: Healthy people = healthy planet

Modern methods of raising meat are very bad for the environment. Grass-fed, organic, traditionally raised meat is a closed loop system, where the sunlight feeds the grass, the cows eat the grass, and the cows’ manure fertilises the grass. Modern American methods, where the cows are stalled (in a ‘CAFO’) en-masse and fed corn (which is not good or natural for them, but is cheaper! But the corn is also grown using fossil fuels) has an enormous environmental cost overall. Even the manure, which in the natural system is a perfectly helpful component, becomes a problem. And then, due to living in such unnaturally close quarters, CAFO cows are subject to more diseases requiring more antibiotics. 80% of antibiotic use in the US is used on cattle.

The conclusion was to limit red meat in your diet, preferring lean meat instead, and choose more veg. But I would say rather, choose grass-fed organic red meat.

4.6 Focus Point: Sustainable Eating

Going on from the previous videos, it was mentioned the deleterious effect of pesticides and fertilisers which are not only troublesome in the right amounts, but they are generally overused to the extent that excess runs off the fields and ends up in the water and when it runs into the sea it creates dead zones where there is not enough oxygen to support marine life. I had heard of these ‘dead zones’ but I had no idea that they were created by pesticides and fertilisers. Very sobering.

4.7 – 4.9

Three recipes this week: a basic, interchangeable soup recipe, basic how to cook fish (using a mayonnaise-based sauce or other ‘marinades’) and steaming vegetables with a basic white sauce.

The course videos are here, but the optional videos aren’t included. I’m not sure if they are available elsewhere, but they are very good and thorough and would be of interest to anybody with a serious interest in Nutrition.