Culinary

Careers to Combat the Diabetes Epidemic

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By: Lincoln Team
Careers to Combat the Diabetes Epidemic

If nothing changes, the International Diabetes Federation estimates that almost 600 million people will be living with diabetes by 2035. That means a significant strain on the healthcare system and on our society’s quality of life. To raise awareness and encourage action, the organization has designated November 14th as World Diabetes Day. Whether you get involved by spreading awareness, advocating for change or dedicating yourself to finding a solution, people all over the world desperately need your help, as this disease is quickly spreading.

SKILLS TO COMBAT THE DIABETIC EPIDEMIC

One of the best ways to combat Type 1 diabetes, also thought of as juvenile diabetes, is through proper medical care.  Proper nutrition can aid in preventing Type 2 diabetes, the more prevalent type, which is known as hyperglycemia.  If you’re looking for a career field where you can help in the fight against this disease, Lincoln Tech can help you pursue a rewarding profession in either path.

You can become a lifeline to someone with diabetes as a nurse, medical assistant or pharmacy technician through training in our health sciences programs. Our culinary arts programs will give you the skills you need to begin crafting nutritionally dense meals to nourish those living with diabetes and help with preventive measures; maybe one day you will even open your own health food restaurant.  Below you’ll even find recipes submitted by Lincoln Culinary Institute Instructor Jamie Roraback CEC, CEPC, of the Hartford, CT campus.

Don't sit by and hope for diabetes to go away on its own.  Become part of the solution and kick start a career that makes a difference!

Recipes for those with Diabetes:

Flourless Bittersweet Diabetic Friendly Chocolate Cake

Makes 1 8” Cake

7-Oz. Bitter or Semi Sweet Chocolate – chopped

1 Stick Unsalted Butter – cut into 8 pieces

5 Egg Yolks – from large eggs

5 Egg Whites – from large eggs, no specks of egg yolks

¼ Cup            Splenda or Granulated Sugar

Vegetable Spray as Needed

  • Preheat an oven to 350ºf. Place 1” of hot water in a shallow casserole dish or roasting pan that your 8” cake pan will fit into for baking. Prepare your cake pan by lining the bottom with parchment paper and spraying the sides of the pan with vegetable spray.

  • Melt the chocolate and butter in a large bowl over a simmering water bath.

  • Whisk the egg yolks one at a time into the chocolate until smooth and shiny.

  • Whip the egg whites until soft peaks, drizzle in the sugar and whip until nearly stiff peaks.

  • Fold the whipped egg whites into the chocolate and mix until smooth and no streaks of white remain.

  • Pour batter into the cake pan, rapping the pan against the counter to remove any air bubbles. Place cake pan into your casserole dish with the 1” of water and bake in the oven for about 35 minutes or until firm. A toothpick inserted into the cake will not come out clean, even though the cake will be done. Let cool 10 minutes and invert onto a serving platter. Let cool, slice, and serve with raspberry sauce, ice cream, and a crisp cookie. Enjoy!

 

Amish Style Whipped Cream Cake with Summer Fruits

Makes 2-8” Cakes

1 Cup Heavy Whipping Cream – very cold

2 Eggs

1 tsp. Vanilla Extract

1 Cup Splenda or Granulated Sugar

1½ Cups Cake Flour – fluff up flour before measuring

2 tsp. Baking Powder

½ tsp.  Salt

As Needed:  Fruit of the Season (cut if necessary) and whipped cream

  • Preheat oven to 350°f. Grease two 8” round cake pans. Whip the cream in a cold bowl or over an ice bath until stiff peak. Whisk in the eggs one at a time until smooth. Whisk in the vanilla and sugar. Sift together the cake flour, baking powder, and salt three times. Add the flour mixture in about 3 stages and fold in until smooth and no traces of raw flour remain.

  • Divide batter evenly among the greased cake pans, tap to level and bake for about 25 minutes or until cake springs back when touched or a toothpick comes out clean. Let cool for 15 minutes before un-molding onto a rack. Cut into wedges and serve with your favorite fruit of the season and garnish with a dollop of whipped cream. Enjoy!