Study of the Impact of Culinary Techniques and Preparations on the Health Properties of Food

Service Objectives:

1. Generate scientific evidence on culinary techniques: Investigate how cooking impacts the formation of bioactive and toxic compounds to provide data-backed recommendations for health centers.

2. Reduce the formation of toxic compounds: Identify and recommend cooking methods that minimize harmful compounds, helping prevent diseases related to oxidative stress and inflammation.

3. Promote healthy culinary methods: Develop strategies to preserve nutrients and prevent chronic diet-related diseases through practical recommendations to improve patients' diets.

Client Benefits:

1. Optimization of Food Protocols: Enables hospitals, clinics, nursing homes, etc. to enhance their cooking protocols in kitchens and hospital diets, adopting methods that better preserve nutrients and minimize harmful compounds—supporting patient recovery and overall health.

2. Evidence-Based Nutritional Recommendations: Provides a scientific basis for recommending healthier cooking methods, allowing healthcare professionals to give patients practical, data-driven advice on food preparation—boosting trust and treatment effectiveness.

3. Improved Food Quality in Clinical Settings: Health centers offering food services can optimize their cooking protocols to better preserve nutrients and reduce harmful compounds, enhancing patient nutrition and supporting a holistic care approach.