View
41
Download
2
Category
Tags:
Preview:
DESCRIPTION
Bringing agriculture to the dinner table: How culinary education and raw foods of good nutritional quality can play a role in promoting well-being and global health. Philippe POUILLART, PhD, Senior Lecturer Food & Health / Healthy cooking LaSalle Beauvais University (France) FAO 7 March 2012. - PowerPoint PPT Presentation
Citation preview
Bringing agriculture to the dinner table:How culinary educationand raw foods of good nutritional quality can play a role in promoting well-being and global health.
Philippe POUILLART, PhD, Senior LecturerFood & Health / Healthy cooking
LaSalle Beauvais University (France)
FAO 7 March 2012
We are a Lasallian Institution
Founded by the Christian Brothers in 1854 : 300 years of educational experience issued from Saint Jean baptiste de La Salle A project, values and guidlines :
To fight poverty trough Education Service, Justice, Commitment, Respect « Together and by association »
LaSalle Network75 Universities80 000 alumni
La Salle in the world
6
18
7
2
33
3
2
1
10
BarceloneSan FranciscoBogotaMedellinMexicoNew-YorkManilleManadoPorto AllegreLa PazMadridMemphisQuitoLéonCiudad Ob.PachucaAbidjanManaosPhiladelphieDasmarinasSanta FeLipaBethleemCancunBruxellesLewisAngersChihuahuaBenaventeGuatemalaSt Paul MinnesotaBacolodGuadalajaraLagunaBeauvaisMoreliaCuernavacaCaracasCosta RicaGuatemalaOzamis City
MexicoBogota
Medellin
Leon
Canoas Porto Alegre
Beauvais
Manila
Dasmarinas
International Association of LaSalle Universities 75 Universities - 450 000 students - 80 000 alumni www.ialu.net
Ciudad Obregon
Bacolod
La Paz
AranetaLipaRio Verde
ManhattanPhiladelphia
Manaos
Rio
Barcelona
CAMPUS
150 acres 200 employees 1600 students Student residences on site Sport facilities & Restaurant 2 farms and 7 research platforms
The way we approach
the question of FOOD (research & teaching)
Post-Harvest LogisticsProcessing Food
LogisticsFarming Retailing
Marketing
Agriculture, Food Industry Specializations
Nutrition, Health SciencesFood Technology Specializations
Healthy cooking and Culinary Education
Food
Product Development , Manufacturing and Testing
FarmSupplies Catering
Gastronomy
Prevention and Mitigation of Environmental Impacts
Raw material
-The problems of health are not reduced to the unique medical dimension and their various aspects have to be globally integrated and not separately handled
-A lot of diseases are closely related to eating habits
Our vision of the Food & Health interest
-Food has to be a central element in prevention policies, and must not be neglected during a medical treatment even though the therapeutics processing prevails
Our vision of the Food & Health interest
-Chronic diseases such as some forms of cancer are not only a problem of health but also a social problem considering the illness as a shape of poverty: “ leaving alone with such pathology is not easy when the family resigns ”
Our vision of the Food & Health interest
Our experience focusing on Cancer Education program
Culinary Sciences Platform
-2 years study with 150 elderly (during and after chemotherapy protocol)
-people who are affected by different cancers treated by long-term chemotherapy (weakly for a 6-hours hospitalization period)
-questionnaire on diet habit shifts
-sensory analysis workshop to evaluate side effectson taste and smelling capacity
-food-psychology workshop and cooking workshops during which patient’s reaction to the food offered is studied
Protocole design of the study
-side effects appeared before 3 weeks of treatment and persist 2 to 6 months after they stopped :
60% patients presented abnormality of the taste correlated with a bad-non identified taste in mouth
The salt detection level is lowered and act as an enhancer of the bad taste registered
The sugar detection level is up regulated (candy, sugared dish…) and sugar taste stay like a pleasure
Umami glutamate-like taste is up regulated forbidding a lot of ready-to-use industrial sauce
Sensitivity in the smells is up regulated forbidding a lot of cooking technics in the kitchen
Sensory Observations
-33% of patients dread the moment to prepare the meal because of these organoleptic side effects (+ nausea, vomiting, fingers rigidity, loss of energy, lesser appetite, and loss of motivation)
-We have identified 25 points of needs and have found with the patients some technical solutions to prevent or to correct them in the kitchen area
-Finally all the patients we have included in this study are now doing cooking for themselves or the family
Culinary Observations
Psy Observations which directlyinfluence the product choice
and the cooking art they are now applying
Like a « Slow Fooder member »-Patients chose only raw foods, fresh season farm products, as well as organic ingredients and locally produced foods of good nutritional quality during culinary workshops-During culinary “team building” workshops patients focused their interest on the values of traditionality, conviviality, sharing, raw products which are qualified of “good to eat good to think”
-This regional research program (in Picardie, France) has allowed understanding the need to help patients to prevent cancer treatment-induced side effects making links with food quality and agriculture
-We now offering training workshops for patients and their family to contribute to reboot with overall wellbeing.
-We also have designed standardized workshops using cooking as an educative tool. Some are dedicated specifically to patients and their families; others are dedicated to the various clinical staff members who play a role in supporting patients through the hospital/home pathway. This experience has revealed that eating raw or lightly processed foods appears to be helpful in the control of symptoms of disease.
Our analysis and projection
This work finally highlights the educational value and the lever-effect of use of certain types of food as own-knowledge and empowerment for a population in good health (young people particularly), as well as to improve overall wellbeing for people affected by disease, burnout, age and poverty.
It is important all the more as the obesity epidemic in western countries to focus on bad dietary habits.
Transfering this expertiseto other people
Academic systems in many countries, even in France whose gastronomy is registered as UNESCO World Heritage, have totally abandoned cooking and nutrition courses in their education systems programs.
The LaSalle Network is at the cutting edge in developing the capacity to revisiting these courses through an interdisciplinary approach to agriculture, nutrition and health education at different levels of education and training.
General Highlignts and perspectives
Links with partners
FAO Educational Programmes
La SalleBeauvais
La SalleNetwork
Slow Food
Othersto identify
Some colleagues have designed educative programs using cooking as an educative tool for sick or poor people (Rio, Manillia)
THANK YOU VERY MUCH… …OPEN FOR QUESTIONS
Recommended