A Study of the effect of cooking method on cereals nutrition value

As a required subject in their curriculum, second stage students from Nutrition and Dietetics Department have  prepared different cereal products like rice, burglar and pasta  with different cooking methods.

The aim of the activity was to see the influence of cooking method on nutritional value of the cereal products. Mr. Yasen Galali lecturer of the subject explained to his students  how healthy  cooking methods of cereal  could be a healthy option for whom follow  special diets  particularly for people who want to lose weight or for diabetic patients.