College of Charleston students will take sport nutrition out of the classroom and into the kitchen on Thursday, May 30, 2013 from 9-11 a.m. Health and Human Performance Professor Tim Scheett will take his class to Butcher & Bee (654 King St.) where Chef Stuart Tracy will demonstrate how heat alters protein structure during cooking process, how acid can be used to alter protein structure as a means of preparing raw seafood and/or fish, healthy cooking methods and economical preparations of vegetables.
“The concepts Stuart will demonstrate for the students have hundreds of variations they can experiment with as long as the basic guidelines are followed,” explains Scheett. “Maymester is really the perfect time for this type of experiential learning – the class is small enough to fit in a commercial kitchen and classes are long enough to make the trip effective. It is the perfect opportunity to reinforce concepts we’ve already discussed.”
During the demonstration, Chef Tracy will show how acids and heat change protein structures, like when an acid (vinegar) is added to water to help the egg whites form around the yolk when poaching. We’ll also look at healthy and economical cooking options, including preparations of veggies and salad dressings.
In the Sports and Exercise Nutrition course, students learn about macro and micro nutrients, the optimal amounts and timing to consume them to support exercise, sports training, and competitions. Students also learn about nutritional supplements, thermoregulation and fluid balance, and governmental regulation/oversight of food products.
Butcher & Bee is owned by College of Charleston alumnus Michael Shemtov.
For more information, contact Tim Scheett at scheettt@cofc.edu.
