Saúde

Dairy-Free Cooking

CURSO

In-person

Target Audience

The course is aimed at various profiles who need or wish to master dairy-free cooking, including individuals with dietary restrictions, professionals and students in Gastronomy and Nutrition, and those who want to learn about the diversity and application of plant-based milks as substitutes for conventional dairy products.

Justification

The creation of the "Dairy-Free Kitchen" course is justified by the need to provide educational and practical support in light of the prevalence of conditions such as lactose intolerance and milk protein (casein) allergy, which directly affect the digestion and health of a significant portion of the population. In addition to the clinical aspect, the course addresses the technical challenge of substituting dairy products in traditional and innovative recipes, ensuring that dishes maintain satisfactory flavor, texture, and nutritional value.

General Objective

To empower participants on the practical and effective implementation of a dairy-free diet.

Specific Objectives

To explain the definition, chemical structure, and function of lactose in dairy products, and how it is processed by the body;
To detail the causes, symptoms, and diagnosis of lactose intolerance, and provide strategies for adapting the diet and managing symptoms;
To explain the differences between lactose intolerance and casein allergy, addressing the immunological mechanisms, symptoms, and necessary precautions for allergic individuals;
To present different types of milk substitutes, such as plant-based milks, and compare their characteristics in terms of flavor, texture, and nutritional value;
To teach techniques for substituting dairy products in traditional and innovative recipes, ensuring that dishes are tasty and nutritious without compromising quality.

Curriculum

[title-dropdown] Module 1 - Milk, Lactose, and Casein [/title-dropdown]

[content-dropdown] Participants will be introduced to concepts related to milk and its components. The definition and function of lactose in dairy products, the chemical structure of lactose, and the role of casein, a milk protein, will be discussed. This module will provide a foundation for understanding the impacts of lactose and casein on the body. [/content-dropdown]

[title-dropdown] Module 2 - Lactose Intolerance [/title-dropdown]

[content-dropdown] Participants will learn about the causes and mechanisms of lactose intolerance. Common symptoms, diagnostic methods, and management strategies, including dietary adaptations and food alternatives, will be discussed. This module aims to equip participants with the knowledge to identify and manage lactose intolerance. [/content-dropdown]

[title-dropdown] Module 3 - Milk Protein Allergy (Casein) [/title-dropdown]

[content-dropdown] The focus will be on the differences between lactose intolerance and casein allergy. Participants will learn about the mechanisms of the allergy, associated symptoms, and diagnostic methods. Necessary precautions and strategies to avoid dairy products will also be discussed, providing a comprehensive understanding of casein allergy. [/content-dropdown]

[title-dropdown] Module 4 - Dairy-Free Kitchen [/title-dropdown]

[content-dropdown] Participants will learn about milk substitutes and culinary techniques to create lactose-free recipes. Various types of plant-based milks, such as soy, almond, oat, and coconut, will be presented along with their characteristics in terms of flavor and texture. The module will include techniques for adapting traditional recipes and creating tasty and nutritious dishes, ensuring that dietary needs are met without compromising food quality. [/content-dropdown]