Let’s cook in the Rhythm of Health

Let’s cook in the Rhythm of Health

On October 16, the Rhythm of Health team, together with the students of the Medical High School “7. April”, marked the World Food Day. We thank Professor Jelica Mijanović, who prepared the students excellently and provided additional education for young people on these important topics.

In the online workshop, the students talked with the president of the Rhythm of Health Association, Dr. Tatjana Jezdimirović, and nutritionist Dr. Jelena Milešević about:

– The principles of healthy eating

– Hand hygiene

– Food choices

– Eating disorders

The principles of healthy eating are based on the versatility of food, rational nutrition, moderation, and a daily rhythm. A variety of nutrients, satisfaction of nutritional needs, and adequate energy intake make a healthy diet. Our diet should be as varied as possible, which also applies to food groups and types of dishes. A moderate diet represents the intake of an optimal amount of nutrients. Rational nutrition is the balance between food intake and the rate of consumption in the body and is crucial for appropriate metabolic processes, as well as physical activity. In addition, we should ensure adequate fluid intake, especially water.

To enjoy food, as well as to satisfy our energy and nutritional needs, food must primarily be safe. This means being produced and prepared in a hygienic way and meeting health safety standards. This also applies to the hygiene of hands, rooms, dishes, utensils, and surfaces for food preparation. Before working with groceries, hands should be clean and dry, preferably without jewelry. Food that must be washed immediately before use is fruit and vegetables, nuts, dried fruit, and canned food.

When buying food, it is necessary to pay attention to the hygiene of the space where the food is stored, as well as to the appearance and smell. The space should be clean and neat; the food should look fresh and healthy, and have an appropriate smell for that food. It is also important to read the product label, with special attention to the expiration date, additives, as well as nutritional and energy value.

On World Food Day, it is imperative to raise awareness of young people of a problem that often occurs in adolescence – eating disorders. Eating disorders are characterized by a distorted attitude towards food, which leads to changes in behavior related to food intake. The most common eating disorders are anorexia and bulimia, and one should pay attention to people who skip meals, eat only low-calorie food, often measure their body weight, complain about physical appearance, and the like. A person who has an eating disorder should not be judged but encouraged to seek expert advice and solve the problem on time.

Executive sous chef Aleksandar Bućan presented how to prepare healthy meals according to the recipes from the cookbook “Let’s have a picnic.” During the workshop, two dishes were prepared:

– Cauliflower stew

– Barley risotto

Check out the recipes here.

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