From the Lab to the Table: Recipes for “Arthritis Cuisine”
How an Anti-Inflammatory Diet Helps to Counter Arthritis
Photo: Christoph Böhm
The dietitian Sabine Chmelar works on the research project NUMOQUA at the St. Pölten UAS. The project’s objective is to find out how nutrition and exercise can influence the quality of life of arthritis patients, and how movement and the right diet can ease symptoms.
Together with students and with her fellow researchers, Chmelar has developed recipes for an “Arthritis Cuisine”.
Good for Health and the Environment
The recipes are based on the New Nordic Diet, they feature mainly regional and seasonal ingredients, and their anti-inflammatory properties are intended to benefit people suffering from arthritis.
“Thanks to the high share of plant products and the promotion of regionally grown foods and organic produce, the Austrian Arthritis Cuisine also has a lower environmental impact than the average Austrian diet”, explains Chmelar.
Video on the Topic
In a video, Chmelar presents a selection of recipes and explains the project together with Dietetics graduate and cook Philipp Buttinger. The recipes are also available for download online.
Practice-Oriented Training
Chmelar is also a lecturer in the study programme Dietetics at the St. Pölten UAS which imparts sound knowledge in the fields of disease prevention and nutrition therapy, food quality, counselling and communication, and research and management for a healthy diet and evidence-based nutrition therapy.
In the St. Pölten UAS’ Kitchen Lab, the students develop and try, for example, recipes to support patients with certain disease patterns. Anti-inflammatory foods are also taught in this context. In other words, nutrition is part of teaching.
Partners in the NUMOQUA project are the
The Gesellschaft für Forschungsförderung Niederösterreich m.b.H. (GFF) provides funding for the project.