Nutritional health is achieved through the therapeutic use of whole foods, safe culinary preparation, and understanding the metabolic impacts of specific dietary frameworks and ingredients.
When you're looking to choose the best beverage, you can't beat water. It's readily available, fairly inexpensive and calorie-free. Plus, it helps keep you hydrated and prevents constipation, and carries nutrients and oxygen to your cells. If you're trying to lose weight, water may help.
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When your skin is directly exposed to sunlight, a chemical reaction inside your body leads to the formation of vitamin D, an important nutrient that helps you absorb calcium and form strong bones and teeth.
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Pork tenderloin comes from the inside of a hog loin, which is the tissue along the top of the rib cage. It is one of the tenderest cuts of pork. The tenderloin’s mild flavor lends itself to a variety of seasoning options, whether the seasoning comes in the form of a spice rub, marinate or flavorful sauce.
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Broiling is a convenient and quick way to prepare ribs. The high heat of a broiler leaves little room for error, however, even the thickest ribs can dry out quickly at such a high temperature. The key to broiling succulent ribs is monitoring the meat closely to ensure that you do not overcook it.
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Juicy peaches make for a great snack simply eaten out of hand, or you can use the fruit in any number of dessert recipes, including pies and cobblers. Peaches provide a good source for vitamins A and C as well as fiber, the Clemson University Extension reports.
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Too much fat in your diet can contribute to heart disease, obesity and other health problems. But your body needs some fat to function properly. Fat makes food taste good, slows digestion and carries fat-soluble vitamins. Vegetable oils such as canola oil and safflower oil can be a beneficial part of a healthy diet.
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Bitter leaf soup, also called onugbu, is a Nigerian specialty. The bitter leaf, or onugbu, is commonly found around homes in southeastern Nigeria. There are many variations of bitter leaf soup. Common ingredients include fish, beef or goat meat, cocoyam, crayfish and locust beans.
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Center cut steak is a steak cut from the chuck seven-bone pot roast at the upper shoulder of the cow. Though not the most tender cut of beef, it is an economical choice when cooking steak on a budget. This is a tough meat cut that is best cooked after marinading in your favorite sauces and spices.
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A beautiful day almost requires throwing some steaks on the grill. A thick, juicy steak can be quite the trick to prepare properly though. Overcooking your steak will turn it into something resembling beef jerky; and if you undercook it, the fat won't melt and your steak will be chewy and gristly.
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Sockeye, or red, salmon is a species found in the northern Pacific Ocean and the rivers that discharge into it. They grow up to 2 feet 8 inches long, and they have deep red meat. Sockeye salmon is slightly oily with a mild flavor that sits on the palette for seconds after taking a bite.
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Some of the most popular cuts of pork are boneless. The pork tenderloin, for example, is often sold boneless, since the ribs connected to the loin are often removed and sold as their own product. Many pork chops are also prepared boneless, although bone-in options are available.
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Tenderloin steak, also known as filet or filet mignon, cooks up quickly and easily on the stove. Lean, yet tender and succulent, this buttery-flavored beef should be cooked using dry methods, such as broiling, grilling or frying. It turns out particularly well when seared and then finished on the stove top.
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When looking for a hearty soup that is both creamy and filling, potato soup can be a quick and easy way to satisfy your cravings. Although it is customary to peel potatoes before placing them into the soup to cook, consider a more rustic version of the soup with peels left on.
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Halibut -- like other firm, white-fleshed fish such as swordfish -- is one of the best types of fish to broil. Both the steaks and fillets cook up firmly and have a mild flavor that lends itself well to pairing with a wide variety of sauces, seasonings or side dishes.
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George Foreman grills are known to cook flavorful, healthy meals in a short amount of time. The exclusive design of a George Foreman grill helps reduce fat content, and the nonstick grilling plates prevent the need for butter or cooking spray, which may add calories, sodium and fat per meal.
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The Delmonico Steak originated in the mid-1800s as a specific cut of meat served at Delmonico’s Restaurant in New York City. Since then, “Delmonico Steak” has referred to different types of meat, including the New York strip steak, rib-eye steak and club steak.
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Deep-frying onion rings at home can be a time-consuming, messy business. It's also not good for your heart or your waistline: A typical serving of fried onion rings can have more than 900 calories, 50 grams of fat and nearly 9 grams of saturated fat.
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Almost every student has to participate in an egg drop project at some point, and there are probably almost as many egg drop containers as there have been students required to make them. The basic rules are that the egg cannot be permanently affixed to the container and it must survive a fall of two to three stories.
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Valine and glutamic acid are amino acids with very different structures and properties. They are both building blocks of protein, and sometimes mutations in your DNA can cause substitution of one for the other. This can potentially lead to serious disorders, the most well-known of which is called sickle cell anemia.
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When it's lunchtime, the sandwich is king. The lunch staple dates back to the 1700s, when the Earl of Sandwich, a notorious gambler, asked for meat placed between two slices of bread so he could eat and gamble concurrently. The craze caught on as other gamblers ordered the same, and a lunchbox addition was born.
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