Happy, Healthy Tummies: A Children's Cookbook For Bettering the Gut Microbiome

Description
Optimizing the microbiome to improve gut health has become a prominent research topic that aids in relieving stomach issues through nutrition and the introduction of beneficial bacteria. By incorporating a few gut-healthy foods into the diets of developing children, I…

Optimizing the microbiome to improve gut health has become a prominent research topic that aids in relieving stomach issues through nutrition and the introduction of beneficial bacteria. By incorporating a few gut-healthy foods into the diets of developing children, I hope to decrease their chances of developing pediatric diseases and experiencing stomach problems as they grow older. The purpose of this cookbook is to use ingredients that are beneficial to the gut microbiome and incorporate them into healthy recipes that children can easily understand and create themselves. Additionally, many factors influence the fluctuation of the gut microbiome, one of which is nutrition, so it is important to maintain a diet rich in foods beneficial to the gut microbiome because it can prevent the onset of certain pediatric diseases. By including gut-healthy recipes in a cookbook targeted towards kids, they can gain independence, engage in a bonding activity with their parents, and be guided into creating and consuming things that are good for their gut and will benefit their health in the future. There are also many benefits for children who use this cookbook, such as developing healthy habits and preventing common disorders like obesity, IBS, and IBD. However, the overarching goal is to create a fun and engaging way for kids to prioritize good gut health for a healthy future. I hope that through this cookbook, kids can take control of their diet and engage in an activity that I enjoyed as a child.
Date Created
2024-05
Agent

Glycemic Response to Gluten-Free Bread in Healthy Adults

161231-Thumbnail Image.png
Description
Background: Research has found that nearly a quarter of the American population follows a gluten-free diet in some capacity, while only about 1% of the population is diagnosed with celiac disease. Although the amount of research-based evidence supporting any health…

Background: Research has found that nearly a quarter of the American population follows a gluten-free diet in some capacity, while only about 1% of the population is diagnosed with celiac disease. Although the amount of research-based evidence supporting any health benefits of a gluten-free diet in an individual without a gluten- related disorder is limited, the number of people claiming to follow a gluten-free diet continues to rise. Also, despite an increasing belief that gluten is harmful for health, the potentially undesirable effects of gluten substitutions used in gluten-free foods are largely unknown. Due to the protein network encapsulating starch granules, gluten is thought to lengthen the amount of time needed during starch digestion, thereby reducing postprandial glycemia. Therefore, it is predicted that breads containing gluten will produce a lower glycemic response compared to gluten-free breads. Aim: The aim of this study was to investigate the glycemic response of gluten-free bread made with different types of flour compared to bread made with gluten-containing wheat flour. Methods: This study involved a 3-week, randomized, single blind crossover study in which 17 healthy individuals were asked to consume a different type of bread each week, 2 of which were gluten-free. Blood glucose was taken by finger prick at fasting as a baseline measurement, then for 2 hours after bread consumption in 30-minute increments. Results: Across the three groups, there was no significant difference in iAUC values after 120 minutes (p=0.192 ). The greatest mean was seen in the gluten-containing bread (145.3 ± 82.6), then the gluten-free bread made with rice flour (125.5 ± 62.8), and lastly the gluten-free bread made with potato and fava bean flour (112.4 ± 64.5). Conclusion: The inconsistent results of this study compared to previous, similar studies suggests that the postprandial glycemic response of gluten-free products can not be generalized as a whole, but instead is dependent on the type of product and the ingredients used to replace the gluten. Although the results did not show a significant difference, it does argue against the belief that gluten-free products are invariably better for health in the general, non-gluten sensitive population.
Date Created
2019
Agent

Traditional Palestinian Recipes From Our Grandmother's Kitchen - 1

161227-Thumbnail Image.jpg
Date Created
2021-12
Agent

Traditional Palestinian Recipes From Our Grandmother's Kitchen

Description

The goal of this project is to document and format a cookbook of my grandmother’s Palestinian recipes while learning about her life and the history of Palestine. This process included research of Palestinian history from many different sources: books, Palestinian…

The goal of this project is to document and format a cookbook of my grandmother’s Palestinian recipes while learning about her life and the history of Palestine. This process included research of Palestinian history from many different sources: books, Palestinian cookbooks, and online articles to form a foundation for the food and culture behind the recipes from Palestine. It also included intensive cooking lessons with different women in our family to measure, practice, and taste different dishes included in this project. The focus of this cookbook was our grandmother’s recipes, but soon after starting, we realized that cooking in a Palestinian household is a group effort and rarely done by one person. Due to this realization, we decided that everyone in the family would be recognized in constructing this cookbook. After completing this project, we documented stories and experiences of my grandmother’s move to America at a young age, raising five children with no family around her, and her ability to find substitutes for ingredients that were not available in America that we did not know of before. Our relationship with our family and culture has strengthened during this experience, and we are now more confident in who we are and what we can offer to our future generations.

Date Created
2021-12
Agent

Traditional Palestinian Recipes from our Grandmother’s Kitchen

161215-Thumbnail Image.jpg
Description

The goal of this project is to document and format a cookbook of my grandmother’s Palestinian recipes while learning about her life and the history of Palestine. This process included research of Palestinian history from many different sources: books, Palestinian…

The goal of this project is to document and format a cookbook of my grandmother’s Palestinian recipes while learning about her life and the history of Palestine. This process included research of Palestinian history from many different sources: books, Palestinian cookbooks, and online articles to form a foundation for the food and culture behind the recipes from Palestine. It also included intensive cooking lessons with different women in our family to measure, practice, and taste different dishes included in this project. The focus of this cookbook was our grandmother’s recipes, but soon after starting, we realized that cooking in a Palestinian household is a group effort and rarely done by one person. Due to this realization, we decided that everyone in the family would be recognized in constructing this cookbook. After completing this project, we documented stories and experiences of my grandmother’s move to America at a young age, raising five children with no family around her, and her ability to find substitutes for ingredients that were not available in America that we did not know of before. Our relationship with our family and culture has strengthened during this experience, and we are now more confident in who we are and what we can offer to our future generations.

Date Created
2021-12
Agent
Subscribe to Dixon, Kathleen