Tuesday, May 11, 2010

Nutrition, health and the W. African diet

As I prepare to travel to Ghana, one of my main goals while there will be to refine a nutritional breakdown of the classic recipes in the cookbook Barbara Baeta and I are writing. A Penn State undergraduate student, Katie Cochrane, see Eat My Work, is helping with the nutritional analysis. Katie is majoring in both food science and integrative arts, and will assist also in doing some interviews and  in developing a collection of food-themed Ghanaian textile images, such as as the design I commissioned on the right, or this classic VLISCO wax print rendition of yam leaves.

Speaking of nutrition and the classic West African diet, you might like to check out  a recent article on the subject at The Ismaili Nutrition Center that makes suggestions on how to monitor and  modify intake of salt and fats, and also how to adjust cooking techniques for better health.


1 comment:

mike said...

You actually make it seem very easy with your presentation but I find this topic to be actually something which I think I’d never understand. mango extract