Nutrition and Dietetics Department Students Prepared Some Healthy Functional Food

Students from second year in Nutrition and Dietetics department prepared different types of functional foods for different types of health conditions and sensitivities to help develop recipes for their health conditions.

They prepared Low carbohydrate, gluten-free pizza using cauliflower as a base for people with Gluten sensitivity and celiac disease with other healthy vegetables for health improvements and weight loss. Lentil bread for diabetic people with gluten sensitivity and celiac disease. Fiber and protein-rich broccoli soup for weight loss.

Four types of healthy sweets were made Chocolate covered Peanut balls and strawberries for weight loss. For Celiac disease, and gluten sensitivity they prepared dates and Nuts sweet and Pistachio covered cream cheese for weight gain and athletes.

Developing such recipes by the students is very useful for improving the health conditions of people with diabetes, Gluten sensitivities, and celiac disease as well as weight loss and weight gain.