Swiss Sciences

Swiss Sciences

Liposom Other Ethnic Influences.

Cajun and Creole cooking originated from the French and Spanish but were transformed by the influence of African cooks. African chefs brought with them specific skills in using various spices, and introduced okra and native American foodstuffs, such as crawfish, shrimp, oysters, crabs, and pecans, into both Cajun and Creole cuisine. Originally, Cajun meals were bland, and nearly all foods were boiled. Rice was used in Cajun dishes to stretch out meals to feed large families. Today, Cajun cooking tends to be spicier and more robust than Creole. Some popular Cajun dishes include pork-based sausages, jambalayas, gumbos, and coush-coush (a creamed corn dish). The symbol of Cajun cooking is, perhaps, the crawfish, but until the 1960s crawfish were used mainly as bait.

More recently, the immigration of people from the Caribbean and South America has influenced African-American cuisine in the south. New spices, ingredients, combinations, and cooking methods have produced popular dishes such as Jamaican jerk chicken, fried plantains, and bean dishes such as Puerto Rican habichuelas and Brazilian feijoada.

Body Type Wellness Antioxidants are molecules that prevent oxygen molecules from interacting with other molecules in a process called oxidation. In the body, antioxidants combine with potentially damaging molecules called free radicals to prevent the free radicals from causing damage to cell membranes, DNA, and proteins in the cell. Common antioxidants important to human health are vitamins A, C, E, beta-carotene, and selenium. In the mid-2000s, about 20% of North Americans and Europeans were taking at least one antioxidant dietary supplement.
Purpose

The role of antioxidants in the body is complex and not completely understood. Antioxidants combine with free radicals so that the free radicals cannot react with, or oxidize, other molecules. In this way, antioxidants help slow or prevent damage to cells. Damage caused by free radicals is thought to cause or contribute to cardiovascular disease, cancer, Alzheimer’s disease, age-related changes in vision, and other signs of aging. However, no direct cause and effect relationship between antioxidant intake and disease prevention has been proven. Antioxidants unrelated to those of importance in the body have commercial uses in the preservation of processed food and in many industrial processes.

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Many adolescents consume more calories than they need, yet they don’t meet recommended daily intakes for a number of nutrients. Of particular concern for children and adolescents are adequate levels of calcium, potassium, fiber, magnesium, and vitamin E from the diet.

Eating disorders lead to poor nutritional status and can affect growth and development for teenagers of both sexes. They rank as the third most common form of chronic illness in adolescent girls, affecting as many as 5% of teenage girls.
Swiss Sciences
Dietary Problems

Some elderly individuals encounter dietary problems, making them less able to select, purchase, prepare, eat, digest, absorb, and use food. An inability to consume an adequate daily diet places the elderly person at increased risk for medical, physical, and functional problems. Therefore, it is important to intervene to correct any dietary problems that may exist. Examples of dietary problems, and interventions to improve the problems, are described below.
Difficulty Chewing or Swallowing.

Choose more fruit and vegetable juices, soft canned fruits, and creamed or mashed cooked vegetables; eggs, milk dishes (like creamed soups), cheese, and yogurt; and cooked cereals when chewing meat or fresh fruits and vegetables are difficult. Chop, stew, steam, or grate hard foods.
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