GI News – August 2018
Food skills is our focus this issue, prompted by Paula Goodyer’s think piece in the Sydney Morning Herald: Have We Lost Our Food Skills and How to Get Them Back. We think the suggestion in the article that we need to turn off the tap with convenience foods is idealistic rather than realistic. What matters …
FOOD FOR THOUGHT
THE COOKING SKILLS CONUNDRUM Have We Lost Our Food Skills and How to Get Them Back was the bait-clicky headline of a recent piece in the Sydney Morning Herald. The article by Paula Goodyer with contributions from dietitians including Profs. Clare Collins and Margaret Allman-Farinelli makes the point that “a host of factors have led …
WHAT’S NEW?
KIDS IN THE KITCHEN Dr Jennifer Utter is an associate professor in public health nutrition at the University of Auckland’s School of Population Health. Her main research interests are in adolescent eating behaviours, weight control, and obesity prevention. In recent years she has co-authored a number of papers on cooking skills and cooking programs. #1 …
PERSPECTIVES WITH DR ALAN BARCLAY
IMPROVING CARBOHYDRATE LABELLING TO CUT THROUGH THE CONFUSION With carbohydrates top of the pops as the world’s favourite dietary villain, you’d think mandatory Nutrition Facts/Information panels would provide all of the important information about them to help consumers make informed purchasing decisions. But they don’t. Carbohydrates include the maltodextrins, starches and sugars that we are …
KEEPING IT GREEN – EATING FOR BODY AND PLANET
To Vegan or Not? Vegan diets are often perceived as being a healthier, more ethical and more sustainable way to feed our growing global population. But do vegan diets really deserve their health halo? Vegan diets typically exclude animal derived ingredients (e.g. meat, dairy products, eggs and gelatine) and foods produced using animal labour, such …
GOOD CARBS FOOD FACTS A TO Z
PUMPKIN What’s not to like about rambling pumpkins with their softly hairy stems and elegant tendrils reaching for the sun. Boil and steam them for a quick side dish or soup, but roast when you want concentrated flavour and creamy sweetness. Toss some seeds on the compost and bingo, you’ll find yourself with a pumpkin …
IN THE GI NEWS KITCHEN
THE GOOD CARBS COOKBOOK The Good Carbs Cookbook (by Alan Barclay, Kate McGhie and Philippa Sandall) published by Murdoch Books helps you choose the best fruits, vegetables, beans, peas, lentils, seeds, nuts and grains and explains how to use them in 100 refreshingly nourishing recipes to enjoy every day, for breakfast, brunch, lunch, dinner and …
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