Difference between revisions of "Team:Gastronomy"
(Created page with "<data table="RBE10K_Teams" template="Infobox RBE10K_Teams"> Coordinators=Ziggy Activities=Document gastronomic options of high nutricional level and attractive ...") |
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<data table="RBE10K_Teams" template="Infobox RBE10K_Teams"> | <data table="RBE10K_Teams" template="Infobox RBE10K_Teams"> | ||
Coordinators=[[User:Ziggy|Ziggy]] | Coordinators=[[User:Ziggy|Ziggy]] | ||
| − | Activities=Document gastronomic options of high | + | Activities=Document gastronomic options of high nutritional level and attractive smell and taste, able to be produced in mass, and with the ingredients that could be produced by the community autonomously |
</data> | </data> | ||
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== Objetives == | == Objetives == | ||
| − | Define, for each month of each season (eg Summer 1, Summer 2, Summer 3) a number of dishes | + | Define, for each month of each season (eg Summer 1, Summer 2, Summer 3) a number of dishes: |
| − | * | + | * from vegetables available at that season and month, produced by the community |
* of 1000 calories (based on a standard average of 2000 daily calories for someone moderately active) | * of 1000 calories (based on a standard average of 2000 daily calories for someone moderately active) | ||
* with 50% of all recommended daily nutrients | * with 50% of all recommended daily nutrients | ||
| − | * | + | * that have a proportion of omega-6 to omega-3 fats of 4 to 1 (4/1)<ref>{{cite web |url=http://www.ncbi.nlm.nih.gov/pubmed/12442909 |title=The importance of the ratio of omega-6 to omega-3 essential fatty acids. |date=Oct 2002 |publisher=PubMed |accessdate=14 Abril 2013}}</ref> |
| − | * | + | * that have a proportion, by calorie, of Carbs:Protein:Fat of 3:1:1 as a maximum (ie 60%/20%/20%), and 8:1:1 as a minimum (ie 80%/10%/10%), trying to avoid a higher proportion of fat (at least on a monthly average) than protein<ref>{{cite web |url=http://www.livestrong.com/article/527291-recommended-protein-carbs-and-fat-ratio/ |title=Recommended Protein, Carbs and Fat Ratio. | last=Walding |first=Aureau |date=26 Aug 2011 |publisher=LivingStrong |accessdate=14 Apr 2013}}</ref> |
Each dish planned/designed must identify the following: | Each dish planned/designed must identify the following: | ||
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=== Motivation for having so much information about dishes === | === Motivation for having so much information about dishes === | ||
| − | One of the primary aims of a RBE is secure the health of the inhabitants, providing whatever is necessary for that end. Whilst eventually this information will be automatically determined through information stored in a database, | + | One of the primary aims of a RBE is secure the health of the inhabitants, providing whatever is necessary for that end. Whilst eventually this information will be automatically determined through information stored in a database, during the planning of the project it is important having this information developed and documented manually, so that it can be later be compared with the results of an automated process (to ensure that the automated process gets it right). |
This information will be also used to feed such food database for use by the [[:en:IMAR|IMAR system]] (the Intelligent Management of Available Resources). | This information will be also used to feed such food database for use by the [[:en:IMAR|IMAR system]] (the Intelligent Management of Available Resources). | ||
| − | |||
== Foods available during year wide == | == Foods available during year wide == | ||
| − | Certain foods will be available during the whole year, | + | Certain foods will be available during the whole year, being nonperishable and stored in sufficient quantities (as stipulated by this team as quantities needed throughout the year). |
During the experimental phase, these foods will be bought and brought to the community, and will be the only source of foods until the community begins producing their own fresh foods. These foods bought and brought will be stored in silos, barrels, sacs and drums/jerrycans: | During the experimental phase, these foods will be bought and brought to the community, and will be the only source of foods until the community begins producing their own fresh foods. These foods bought and brought will be stored in silos, barrels, sacs and drums/jerrycans: | ||
* Potato (flour and starch) | * Potato (flour and starch) | ||
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User=[[User:VickyMarie]] | User=[[User:VickyMarie]] | ||
Activities=Gastronomer | Activities=Gastronomer | ||
| + | </data> | ||
| + | |||
| + | <data table="RBE10K_Team_Members"> | ||
| + | Name=Mel | ||
| + | User=[[User:Melarish]] | ||
| + | Activities=Aspiring vegan chef | ||
</data> | </data> | ||
Revision as of 04:23, 6 May 2013
Activities: Document gastronomic options of high nutritional level and attractive smell and taste, able to be produced in mass, and with the ingredients that could be produced by the community autonomously
This is the page of the RBE10K Project's Gastronomy team. See the complete list of teams.
Contents |
Objetives
Define, for each month of each season (eg Summer 1, Summer 2, Summer 3) a number of dishes:
- from vegetables available at that season and month, produced by the community
- of 1000 calories (based on a standard average of 2000 daily calories for someone moderately active)
- with 50% of all recommended daily nutrients
- that have a proportion of omega-6 to omega-3 fats of 4 to 1 (4/1)[1]
- that have a proportion, by calorie, of Carbs:Protein:Fat of 3:1:1 as a maximum (ie 60%/20%/20%), and 8:1:1 as a minimum (ie 80%/10%/10%), trying to avoid a higher proportion of fat (at least on a monthly average) than protein[2]
Each dish planned/designed must identify the following:
- Amount (by weight) of each ingredient to use
- If the ingredient is cooked or remains raw in the prepared dish
Motivation for having so much information about dishes
One of the primary aims of a RBE is secure the health of the inhabitants, providing whatever is necessary for that end. Whilst eventually this information will be automatically determined through information stored in a database, during the planning of the project it is important having this information developed and documented manually, so that it can be later be compared with the results of an automated process (to ensure that the automated process gets it right). This information will be also used to feed such food database for use by the IMAR system (the Intelligent Management of Available Resources).
Foods available during year wide
Certain foods will be available during the whole year, being nonperishable and stored in sufficient quantities (as stipulated by this team as quantities needed throughout the year). During the experimental phase, these foods will be bought and brought to the community, and will be the only source of foods until the community begins producing their own fresh foods. These foods bought and brought will be stored in silos, barrels, sacs and drums/jerrycans:
- Potato (flour and starch)
- Sweet potato (flour and starch)
- Lentils (dry whole or flour)
- Chickpeas (dry whole or flour)
- Beans (kidney, lima, etc; dry whole)
- Soy (dry whole, flour, oil, or milk)
- Dried mushrooms
- Sesame (whole, paste or oil)
- Peanut (boiled and dried whole or paste, or oil)
- Flaxseed oil
- Sugar
Other foods available whole year round will be produced locally and stored for use when required. The following are some of them:
- Pumpkin seeds (whole, oil, or milk)
- Dried pasta made of flour or starch
- Dried seasoning herbs
- Preserves of tomato, strawberry, and other fruits and vegetables
- Powders and flowers of dried vegetables
Vegetables
The vegetables will be planted in a variety of ways, primarily experimentally, and with the intention of minimise land space (to take as little as possible from Nature and surrounding ecosystems), and maximise the quality and nutritional value of vegetables. The foods database that must be completed is in this wiki: en:Food. The vegetables that can be produced will be defined by the agriculture teams, however they will expect this team to make requests according to possible dishes, and later determine how feasible is to produce the requested produce. At this point it is estimated that the following will be available:
- All of the vegetables mentioned in the previous section (fresh)
- A variety of cabbages, lettuces and kales
- Onion
- Garlic
- Aromatic herbs
- Beet
- Leek
- Turnip
- Tomato
- A variety of pumpkins and other gourds
- Strawberries
Dishes
Spring
Summer
Autumn
Winter
Members
Requests
Offers
