Inflammation, high-temperature cooking and transfats 2015
An explanation of the unwanted end products of high-temperature cooking
*This is an update of the original presentation recorded in August 2011
The presentation will cover:
Inflammation: what is it and when can it be bad for us?
Update on transfats
Effect of heating on cooking oil
Advanced glycation end-products (AGEs)
Acrylamide production in baking
Charring of food producing Heterocyclic amines (HCAs) and Polycyclic aromatic hydrocarbons (PAHs)
Practice implications
Watching this presentation and completing the assessment may contribute towards assessable Continuing Professional Development points.
About the presenter
Associate professor Tim Crowe is a nutrition academic within the School of Exercise and Nutrition Sciences at Deakin University, Melbourne [?] and an Accredited Practising Dietitian. He teaches in nutrition dietetics in the areas of nutritional physiology and biochemistry as well as the applied role of nutrition in disease prevention and management, particularly obesity, diabetes and cancer. He is involved in several areas of nutrition research including specialised nutrition in the prevention of surgical complications; malnutrition identification; and nutrition support in wound healing.
Registration includes:
Access to the live webinar or a recording of the webinar
Presentation notes
Multiple-choice questions and answers
Suggested further reading
Registration types
Recording: $38 to receive a recording of the webinar and associated documents
Subscription: $33 monthly to receive all Education in Nutrition recordings (minimum 24 a year)