ACU Culinary Nutrition CoP

Calling all dietitians, nutritionists, chefs, home economists, lifestyle medicine enthusiasts, food scientists and more! We would love you to spread the word and join in our community as we grow culinary nutrition and culinary medicine. This community of practice (CoP) is affiliated with Australian Catholic University, Discipline of Nutrition and Dietetics. It is designed to support advances in practice and the dissemination of new knowledge on culinary nutrition. Culinary nutrition is an exciting area of interprofessional practice involving dietitians and nutritionists, health and medical professionals, chefs, food scientists, home economists and teachers, and many more. Australian Catholic University, Discipline of Nutrition and Dietetics offers a Graduate Certificate in Culinary Nutrition Science as well as short course microcredentials for CPD. https://lnkd.in/gunS6HZD There are three tiers of membership to this CoP and full terms of reference for the committee are available by contacting the Chair: 1. Management and advisory committee 2. Contributing members 3. Members By selecting to “follow” the LinkedIn page membership is automatic as is acceptance of the social media community guidelines in the About section. Members will be eligible to attend online and face-to-face events, participate in surveys and other CoP invitations that are open to all members. Contact chairs: Emma Stirling AdvAPD or Karen Kingham with questions.

Cooking lettuce is not common, however, this recipe sounds amazing. Leafy vegetables are commonly thrown out when they are less than super-fresh and this recipe offers an enjoyable way out of #foodwaste. Lettuce is also a common kitchen garden crop and harvest over-abundance can be a #goodproblemtohave. -Nicole Senior https://lnkd.in/g7jESH8C

For the love of all things street food… Trying street food is one of, if not the best aspect of travelling, and in Korea it was no exception. Despite the cold wintry air, the delicious scent of freshly made goods wafted in the air, and guided me to small street carts piled high with goodies that were too tempting not to try. Some of my favourites include: - Tteokbokki (spicy rice cakes) ­ -Gimbap (seaweed rice rolls- similar to sushi) -Pajeon (scallion-based pancake) -Binddae-tteok (mung bean pancake) -Mandu (dumplings with kimchi/vegetables/protein) -Corn dogs/potato hot dogs -Eomukguk/odeng (fish cake skewers with a warm broth to drink) -Yukhoe (marinated raw beef) -Gyeran-ppang (crispy egg bread) -Hotteok (pancake with gooey brown sugar, cinnamon, nuts/ seeds) -Bungeo-ppang (fish-shaped pastry filled with red bean or custard) - Kkwabaegi (twisted doughnuts)  -Hodu-gwaja (bite-size walnut cake with a red bean filling) -10 Won bread (with a melty, cheesy centre) -Tanghulu (candied fruit skewer) Recipes are commonly passed down from generations, and the food are always freshly made, scrumptious and absurdly cheap. Street food can be found on regular streets, in underground subway stations or condensed in traditional markets called 시장 ‘sijang’. Gwangjang sijang is the oldest, largest and most popular market in South Korea and was featured on Netflix’s Street Food Asia series. It is a bustling food heaven for all foodies, and street food is not something to be skimped on when visiting Korea. Comment down below your favourite street food or a Korean street food you would like to try 😊 Melinda K. (Master of Dietetic Practice student at ACU) Secretariat ACU Culinary Nutrition CoP #ACUNutrition #Korea #streetfood #Koreanstreetfood

Compared to Australian canteens, Korean school cafeterias are unquestionably superior. At my Korean university, there were four cafeterias that were open for breakfast, lunch, and dinner, and two convenient stores that sold pre-made meals, and were unmanned and open for 24 hours. Each cafeteria was dedicated to serving: - Steaming bowls of jjigaes (stews) - Noodles and pasta   - Donkkaseu ‘돈까스’ (Fried pork cutlets)  - Assorted range of self-serve options Menus were released weekly, and the food selection varied per session, per day.  Banchans, hot soup and rice were included and sometimes a dessert or probiotic drink. Prices varied from $5-$10 (AUD) and was very affordable for students who would spend a majority of their day at university or staying on campus in student dormitories.  The vast selection of hot meals was the perfect way to stay warm when temperatures dropped to -15°C, and students needed a quick meal in-between classes. I loved the commensality of the cafeteria eating area which had long lunch tables for students to enjoy each other’s company over a meal. To note, many Korean businesses have similar cafeterias for their office-based employees. I wish Australian schools and businesses would adopt a similar system to Korean cafeterias to reduce fast food intake. Melinda K. (Master of Dietetic Practice student at ACU) Secretariat for ACU Culinary Nutrition CoP #ACUNutrition #SouthKorea #Koreanfood #culture #cafeterias #school #lunch #university

Our Food Is Medicine - Who Holds the Power in the Business Case for Food as Medicine This US-based Webinar will be of interest to anyone delivering nutrition interventions via a Culinary Nutrition or Food as Medicine approach. Register here: https://lnkd.in/gaGfHWrx Karen Kingham Co-Chair ACU Culinary Nutrition CoP

Hi, my name is Melinda and I will be taking over ACU Culinary Nutrition CoP's page this week- stay tuned for some delicious insights into Korean food and culture! In August 2023, I embarked on a journey of a lifetime and completed the last semester of my Bachelor of Nutrition Science degree in South Korea, all thanks to Australian Catholic University's study abroad program. If you’re familiar with Korean cuisine from eating at Korean restaurants like KBBQ or drooling over your screen when watching K-dramas like me, you would be familiar with famous Korean foods such as kimchi, Korean fried chicken, ramyeon (instant noodles), tteokbokki (spicy rice cakes) and jjigaes (stews). Koreans are largely known for the numerous plates of small side dishes called 반찬 or 'banchans' that fill up the dining table and are eaten with a bowl of rice and lightly-seasoned soup, and shared among fellow diners. When dining at Korean restaurants, they present you with the main dishes plus 3-5 small side dishes to eat alongside. Banchans generally are: - Preserved or fermented (e.g. kimchi- the epitome of Korean cuisine, filled with probiotics and great for gut health!) - Steamed, marinated, or stir-fried vegetables called ‘namul’ (e.g. seasoned spinach or soybean sprouts) - Braised or soy sauce-based (e.g. potatoes or quail eggs)   Banchans are alternated regularly and depend on the chef, location and type of restaurant, and also, seasonality and availability of produce. Normally, the maternal figure in the household prepares an assortment of banchans a few days in advance, and they are consumed over the next few days for breakfast, lunch or dinner. They are stored in glass containers in the fridge and eaten cold with a steaming bowl of hot rice and soup. Conveniently, there are now stores dedicated to selling a display of banchans, which came in handy for me living in a student dormitory. I have fond memories of feeling taken aback by the sheer generosity of restaurant owners, particularly in small towns in provinces outside of Seoul, who served me additional ‘seobiseu' (service or 'on the house') banchans like deliciously warm dotori-muk (acorn jelly), a hefty pot of steaming hot seafood stew, and a perfectly balanced bibim guksu (spicy cold noodles). I was once served 9 banchans when I dined alone- that literally could have fed a family of 5! In those moments, I felt so much warmth and care, like I was eating at my own grandma’s house despite being 8,500km away from home. There is one thing I can't fathom- and that is how long it would take to manually wash the mountain of banchan dishes served in restaurants! Before eating meals, there is a common phrase “잘 먹겠습니다” (jal meoggessseubnida) that translates to “l will enjoy this food” as a sign of gratuity for the food presented to diners. Melinda K. (Master of Dietetic Practice student at ACU) Secretariat for ACU Culinary Nutrition CoP #ACUNutrition #SouthKorea #Koreanfood #culture #banchans #kimchi

I find that whenever the term "artificial intelligence" is mentioned to nutrition and culinary professionals, most of them seem to break out into a cold sweat. Yet AI can be an immensely useful tool to make food and diets more sustainable and nutritious. This article summarises the many possibilities that AI will bring for foodies, chefs and culinary experts. By offering up innovative solutions (think flavour enhancements or ingredient substitutions), AI can make traditional cuisines more accessible for those with dietary restrictions, as well as improve sustainability and reduce food waste. Teri Lichtenstein, APD FoodBytes #acunutrition #culinarynutrition #artificialintelligence #AInutrition

Do any of you have a tattered dog-eared falling-apart recipe book that was handed down to you through previous generations? Or a hand-written scribbled recipe that your grandmother taught you how to make? Documenting cooking is an essential part of preserving food history, and as Associate Professor Adele Wessell so eloquently states in this article "Cookbooks are more than a blueprint for a meal. They say so much more about our culture and society. If we think about them as culinary literature, rather than cookbooks that are meaningless, I think we would probably elevate them" Teri Lichtenstein, APD FoodBytes #acunutrition #foodhistory #culinarynutrition #foodmemories

I think one of our most important jobs as dietitians is to educate people that food is so much more than nutrients. With all the nutrition confusion on the internet, it is easy to become fixated on the technical aspects of food. Yet true nourishment comes not only from physical nutrients, but from food that nourishes us in the form of culture, tradition, social interactions, joy of cooking and so much more. Next week begins the Jewish festival of Passover, and like all Jewish festivals, it is very much centred around food. As a child, this was one of my favourite festivals. I have fond memories of searching for the hidden matza and getting a prize, dipping my finger in grape juice ten times to symbolise the ten plagues, seeing who could sing all the songs the loudest and eating copious amounts of my great granny's matza ball soup at a table crammed with family and friends. This photo is my charoset that I have prepared this year, which is a delicious blend of toasted walnuts, grated apple, dried fruit, cinnamon and red wine. It symbolises the bricks that were used to build the pyramids in Egypt and is so delicious that I eat it every day for the 8 days of Passover. We need to remind people that food truly provides nourishment when it evokes memories and creates opportunities for social celebration. Now that is what I call healthy! Teri Lichtenstein, APD FoodBytes #foodtraditions #foodmemories #acunutrition

In continuing our adventure in regional Australia, today I had the privilege of seeing some rice harvesting in the Griffith area of New South Wales. The Griffith area is also known for its wine and citrus. You can find other emerging industries such as prunes amounst the more traditional sheep and cattle and there are a bunch of smaller industries popping up such as distilleries and malt houses that provide products to larger industries for their products. I watched the rice harvest, learnt about the changing of the crops after a season of rice to wheat, and saw rice before its processed. Rice is a relatively new crop to Australia and it is commonly alternated with other more traditional crops to utilise the soils throughout the year while resting the fields at other times. #acunutrition Joanne Mirtschin, APD, AccSD, GAICD ACU Culinary Nutrition CoP Committee Member