FOOD: Cooking up Stress and Anxiety

FOOD: Cooking up Stress and Anxiety

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Food: Cooking up Stress and Anxiety
Food

Gone are the days when people think of cooking as a task that should be done “only by women.” In the past, women were traditionally relied upon to cook the meals for the family, do the dishes and clean the house, and be in-charge of just about every domestic task there is. But times have changed and women now play very different roles in society unlike what women of the previous decades were accustomed to. This change in gender roles has affected both women and men — especially in terms of taking the lead kitchen. Today, both men and women now appreciate the art of cooking. People with exceptional culinary skills are highly compensated. For that reason, it is no wonder that the stress that used to part and parcel of cooking is now experienced by both men and women. Food, after all, is about pleasing the senses of people who partake of one’s kitchen creations.


Cooking and stress are not often associated with each other. The word “cooking” easily connotes gustatory pleasures and not stress which is often linked to one’s work at the office or to problems at home.
But it should not be a surprise to know that stress and anxiety now affect the men and women who do the cooking as much as the salesman who tries to meet his daily quotas or the manager who faces enormous organizational challenges.

In restaurants, for example, there are now more male cooks or chefs. These kitchen experts follow a so-called “chef’s ladder” that defines the rankings and specific tasks of each person in the kitchen. There is the head chef or “Chef de Cuisine” who visualizes the dishes in accordance with the restaurant concept of dining. Next would be the Executive Chef, who actually runs the whole kitchen, manage the costs, hire and fire staff, revamp the menu, do certain administrative tasks. Under them would be the Sous Chef who make the daily specials, takes inventory, watches over the staff, and does the hands-on work in the kitchen. Also called the “Expediter”, the Sous Chef makes sure that the food gets to the table in a timely manner, a task that requires coordination and time management. With the same level as the sous chef, the pastry chef is in-charge of the pastry section of the restaurant. Mostly women reserved for women, this job requires preparation of chocolates, souffles, and sweet pastries.

Under these chefs would be the line cooks who are the ones who actually cook the food. The line cooks are divided according to certain cooking specialty. Another key member of the kitchen is the Chef de Garde Manger who manages the cold food section that includes the salads and desserts.

If you have watched an episode of the t.v. cooking show, Iron chef, you would probably know how stressful it is to work as a chef or a line cook. In that show, the cameras usually show the stress and anxiety in the chef’s faces as they try to prepare a certain number of meals under time pressure. Anxiety is also seen on the chef’s faces when the judges are tasting their dishes.

In another popular reality-based television show called Hell’s Kitchen, several people enter as contestants in a game that is supposed to select the next “big chef” in town. Being a reality show, Hell’s Kitchen often shows the stress and anxiety on the faces of the contestants while the host shouts and gets mad at them for not doing certain things right in the kitchen. Anxiety grips each contestant as they try to battle out to win the throne of being the next best chef.



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FOOD: Cooking And Food Magazine Subscriptions

FOOD: Cooking And Food Magazine Subscriptions

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Little Scorpions participates in affiliate programs and accepts advertising from various companies. This may contain links to those companies’ websites. I receive a small commission, (Which helps pay for this website), if you make a purchase using one of those links. At no extra cost to you.

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Food: Cooking And Food Magazine Subscriptions
Food

FOOD: If you are a health conscious person, or a person who enjoys cooking or even entertaining at home, you might want to take a look at the cooking and food magazine subscriptions that are available in this day and age. There are an ever growing number of different cooking and food magazines not being offered in this day and age.


By way of example, when it comes to cooking and food magazine subscriptions, there are a number of gourmet magazines that might be just what you are looking for. Of course, gourmet magazines have been around for many, many years. However, with many more people taking up nesting — which is spending more time staying and entertaining at home — an ever increasing number of men and women have taken to subscribing to cooking and food magazines, to purchasing cooking and food magazine subscriptions.

In recent years, a significant segment of the population has become concerned about what they eat. These people have become interested in eating right, in eating healthy. They appreciate the connection between the food that is eaten and the overall state of a person’s health. For these people, there are a wide array of different types of healthy eating publications.

If you are interested in one or another of the healthy eating publications, if you are considering a healthy eating cooking and food magazine subscriptions, you will want to spend some time trying to decide what magazine best meets your needs. As mentioned, there are many different magazines in this genre to choose from at this point in time.

For example, there are now cooking and food magazines dedicated and devoted to those people who are interested in using organic food products. These magazines allow a person to learn how to prepare food consistent with an overall organic food practice.

There are some people who are interested in maintaining certain types of diet plans. For example, there are people that are committed to pursuing a low fat diet. As a result, there are cooking and food magazines that focus specifically on dealing with issues relating to a low fat diet and low fat meal planning in the 21st century.

When all is said and done, when it comes to cooking and food magazines, there are specific magazines tailored specifically to a person’s needs and desires when it comes to eating, dining and cooking.

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FOOD: Convenience Food Tips

FOOD: Convenience Food Tips

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Food: Convenience Food Tips
food

While it would be ideal to make all of our own snacks and meals from scratch everyday, the plain and simple truth is that most of us simply don’t have that kind of time. This is where we turn to convenience foods to meet our dietary and weight loss needs. However, the right convenience foods in the right amounts can easily be integrated into almost any diet.


Shop Smart – Never shop on an empty stomach. This will only make it harder for you to make choices that are in your best interests. Always be prepared with a thorough shopping list and do not divert from it. If an aisle is full of tempting goodies but has nothing on your list, simply walk right by it, instead of down it. If you see something healthy that you would like, but it’s not on your list, jot it down and add it to the list next time. This will provide you with something to look forward to.

Reach for the smaller bags and boxes of what you need when possible. The less food you have leftover in your kitchen translates into less temptation.

Read Labels – All convenience foods are not the same. Depending on your chosen diet, some will fit much better into your routine than others. This is why it’s important to become an informed consumer and never place anything in your grocery basket unless you’ve read the label and determined it’s in your best interests to buy it.

Many snack foods come in different versionsÑlow fat, reduced fat, low calorie, low carbohydrate, low salt, etc. Choose the variety that best fits your dieting needs.

Remember that different labels can mean entirely different things. The following list may help you discern between them:

No calorie: Less than 5 calories per serving
Low calorie: Less than 40 calories per serving (or less than 120 calories per meal)
Reduced calorie: 25% less calories than the same amount of a similar food

No fat: Less than 0.5g fat per serving
Low fat: Less than 3g fat per serving (less than 30% of calories from fat per meal)
Low saturated fat: Less than 1g fat per serving
Reduced fat: 25% less fat than the same amount of a similar food

No cholesterol: Less than 2mg cholesterol per serving
Low cholesterol: Less than 20mg cholesterol per serving
Reduced cholesterol: 25% less cholesterol than the same amount of a similar food

No salt: Less than 5mg sodium per serving
Low salt: Less than 140mg sodium per serving
Reduced salt: 25% less sodium than the same amount of a similar food

No sugar: Less than 0.5g sugar per serving
Low sugar: No requirementsÑmake sure to read the label
Reduced sugar: 25% less sugar than the same amount of a similar food

As you can see, eating six servings of a no-fat food can actually total as much as 3g of fat. For someone who is severely restricting their fat intake, this can greatly hinder their progress. It’s best to be informed and make wise shopping decisions. Take charge and be responsible.

Trim the Fat – Just because a macaroni and cheese frozen dinner is oozing extra cheese doesn’t mean you have to eat it. A common sense approach to preparing and consuming convenience foods can go a long way to making them healthier.

When you take a frozen meal out halfway to stir it, remove or blot away any excess oils and fats. Transfer to a real plate when finished, so you can discard the excess sauces.

If rice or pasta calls for a heaping tablespoon of butter, opt instead for a conservative teaspoon of soy margarine or olive oil. Ultimately your rice will taste the same and you won’t have all those extra calories to contend with.

Milk and cookies is a long-time favorite, but try for milk and crackers next time. Experiment with jellies and spreads instead of the usual mayonnaise and butter for toppings.

Portion Control – It’s easy to lose track of how much you’ve eaten when you drink or eat straight from the container. Stay on track by carefully measuring out serving sizes before you begin eating.

When you do buy items like chips or pretzels, locate the appropriate serving size on the nutrition label. As soon as you arrive home, divide the larger bag into individual servings in small plastic baggies.

In this same spirit, when snacking on any food, separate a single serving’s worth and put it aside in a plate or bowl. Then immediately put the food away, before you begin eating, to avoid temptation.

Try not to make the original packages easily accessible. Purchasing a bag re-sealer is more effective than using chip clips, because you are less likely to cut open a bag than to simply unclip it. Heavy-duty tape and hard-to-open containers can also do the trick.

Fast Food – Ideally, fast food should be avoided. However, the ever-expanding menus at many of the top fast-food chains are now offering many options that can fit into a variety of diet plans.

Look for grilled meals instead of fried. Opt for alternate sides instead of French fries if possible. Many chains offer salad and yogurt options as well.

Ask for substitutions if a menu item is not quite ideal. For example, you can request a hamburger without a bun, or you can request a bun without a hamburger. If you cannot get the substitution, make modifications yourself before eating, i.e. throw the hamburger bun in a nearby garbage bin or discard half your French fries.

Make Your Own – There’s no rule that says only store-bought, pre-packaged foods are convenient. Take time on the weekend or on days off to do some conscientious grocery shopping and cook one or two large meals of something healthy that you enjoy. Separate into serving sizes and refrigerate (or freeze) as necessary.

Buy fruits, vegetables, deli meats, and cheeses to snack on, and prepare them ahead of time by slicing into bite-sized pieces. Separate into serving sizes and store to use as snacks during the week; since they now require no preparation, you’ll be more likely to reach for the carrot sticks and less likely to reach for more processed convenience foods. Your own frozen vegetables make a delicious side dish in a snap.

Voila! Now you have your own frozen dinners (or lunches, or snacks) with much healthier contents.

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**NB. Photos used are for illustration purposes. No photos are mine as far as I’m aware they are public domain or creative common images . If you own one of them and would like it removed please message me.