Course:VANT149/2024/Capstone/Science/Team30

Student Nutritional Benefiting Cooking Methods for Popular UBC Foods

Abstract

This research explored the best cooking methods for popular UBC foods to conserve common deficient nutrients of college students. Three popular UBC foods were selected through social media posts based on frequency of appearance and likes. The main ingredients of these popular foods were then compared to different cooking methods for best nutrient conservation. It was discovered that the methods of general baking, simmering with cap on, and steaming with cap on conserved most of these deficient nutrients for respectively the popular UBC foods–– Potato Piri Burgers, Chicken Sandwiches, and Veggie Spicy Garlics.

Biographies

Ryosuke Kondo is an undergrad science student at University of British Columbia. He is a curious and dedicated individual who is pursuing a math major. He has a desire to use mathematics to solve the world's problems and is always looking for ways to approach things in different ways. His passion for a single discipline characterizes his academic life.

My name is Oscar You and I am a Vantage One Science student studying at UBC. I am interested in learning mechanisms of scientific phenomenon such as factors that contributed to percentages of food nutrient losses in this academic research presentation. My academic goals are to explore and learn about gap mechanisms of science and share my findings with other science researchers.