Search Results for 'Dietetic Service'

Cara Cunningham, MINDI, Community Dietitian

Cara Cunningham, MINDI, Community Dietitian

Cara Cunningham, MINDI, Community Dietitian

This Halloween, most kids will go out trick or treating and this usually results in huge bag of goodies.

Cara Cunningham, MINDI, Community Dietitian

If you have recently been diagnosed with coeliac disease, it can be a daunting experience.

Claregalway Castle will host Ireland’s Specialist Nurseries (ISNA) and rare plant specialists at the Spring Garden and Food Fair on Sunday week April 2 from 11am – 6pm.

Acrylamide is a compound that is produced when many foods, particularly starchy foods, are cooked – or more importantly ‘browned’. Acrylamide has been found both in processed foods and also in foods cooked at home. The acrylamide forms when a food is roasted, toasted, grilled, or fried. Foods implicated would be toasted bread; potatoes, whether fried (chips or crisps) or roasted; vegetables (roasted or fried as veggie crisps); or other starchy foods like biscuits or crackers. All these foods develop acrylamide during the cooking process due to the ‘Maillard reaction’ which is the reason these foods go brown.

Research has shown that children who eat too fast, eat more, and therefore are more prone to obesity. It is believed that eating too fast interferes with the body’s signalling system that tells the brain that you are full, and to stop eating when the stomach becomes full.