Information for Marine Caterers on Serving Raw versus Cooked Foods onboard Ships, Rigs and Platforms
Researchers at Harvard University stumbled upon an interesting discovery, which they documented in the American Journal of Physical Anthropology. As it turns out, cooking high-fat foods can “unlock” additional calories! This means marine caterers must pay close attention to what foods they add to warm meals, as the negative components of fatty foods may be accidently exasperated. Studying mice, researchers fed a sample group collections of cooked and uncooked peanuts, finding that mice who received more cooked varieties gained more weight. Researchers posit this is because cooking releases fats and renders them easily digestible. To support this conclusion, data demonstrate a breakdown in cell walls as well as a change in oleosins (structural proteins). Rather than covering the lipids fully, cooking scatters olesins, making the fats easier to access. Such results show how much cooking can affect diet, emphasizing the fact marine caterers must take into consideration how preparation influences nutritional composition. Moreover, seafarers who live active lifestyles may require additional calories, and so marine caterers can strategically cook healthy high-fat foods in order to satisfy these needs. The rest of this article explores such alternatives.
Fat-Rich Foods That Marine Caterers Can Serve Raw to Conserve Calories
Apart from seeds and nuts, which seafarers likely recognize as highly fatten and protein-filled, caterers can provide many other raw high-fat foods to the crew. Here are a few common items: Oil Admittedly, cooking with oil trumps cooking with butter, though there are other ways to serve this liquid. For instance, pouring on top of salad or dipping bread into it. A single tablespoon of olive oil contains 9.86 grams of good fats, while canola contains 8.8 grams; so prevent oil from becoming both high in calories and fat by keeping it off heated elements. Avocado In addition to various vitamins, minerals and phytonutrients, avocados provide 3 grams of fat per serving. It’s a versatile food, so plate it plain, in maki rolls, in salads, in guacamole or even in sandwiches. Pastas and soups with avocado are delicious, but they may add unnecessarily to its calorie composition, taking away many of the aforesaid benefits. Olives Marine caterers can serve olives as appetizers and in drinks, supplying seafarers with monounsaturated fats and helping to reduce blood pressure. Olives also contain antioxidants and proteins. Although tasty on pizzas and other roasted foods, olives can be enjoyed cold too: marine caterers can simply set jars or bowls on the table at mealtime. Fish When carefully prepared, some fish can be eaten raw. Since fish like salmon, tuna and mackerel offer omega-3 fatty acids, perhaps a few oriental dishes could enhance the diversity of the catering menu, where these fish are cooked minimally.