Culinary Responses

The Ketogenic Diet (KD) is a dietary treatment prescribed by neurologists to treat drug-resistant epilepsy and other metabolic diseases such as GLUT-1 deficiency and PDCD.

The Catalunya La Pedrera Foundation has spearheaded a project to help families and caregivers with the culinary part of the diet. The research performed by the Alícia Foundation offers a range of recipes to avoid monotony and improve adaptation to the treatment.

Most of the recipes developed can replace flour-based recipes which these patients cannot eat because of their high carbohydrate content.

See the Mescla KetoAlicia website

We participate in the “Science, Gastronomy and Diabetes” project – in conjunction with the Clinic Foundation for Biomedical Research (FCRB) and the Biomedical Research Centre in the Network of Diabetes and Associated Metabolic Diseases (CIBERDEM) – which develops cookbooks, designs materials and holds educational workshops geared at individuals with diabetes, their families and healthcare staff. 

The Alícia Foundation also participates in clinical studies carried out by the CIBERDEM research staff by providing their culinary expertise. 

www.diabetesalacarta.org

We help people with phenylketonuria (PKU) and other metabolic disorders (OMD) and their families to better manage their restricted diets. In conjunction with the Catalan PKU and OMD Association and the Hospital Sant Joan de Déu of Barcelona, we have developed a specific cookbook for individuals with these pathologies in which all the recipes are designed to be low in protein. 

Cookbook

We have also performed a study with the Kennedy Centre of Copenhagen to design low-protein Nordic dishes. 

Further, we have designed interactive games to help children and adolescents learn how to manage a low-protein diet in conjunction with the Faculty of Education of the University of Granada. 

pkuatm.org, www.fenilcetonuria.es

The Catalunya La Pedrera Foundation and the Alicia Foundation jointly publish the collection of guides "Eating during cancer treatment" with the aim of helping people with cancer maintain an optimal nutritional status, and explain the basics of the diet that should be followed once the disease is diagnosed.

Guides "Eating During Cancer Treatment"

We work to ensure that people with food allergies or intolerances can enjoy food with the utmost safety.

We contribute to the ACSA (Catalan Food Safety Agency) website by providing recipes designed for different food allergies and intolerances. www.gencat.cat 

We teach workshops to explain and practise cooking solutions for any intolerance or allergy. The workshops are targeted at the affected persons, their families, cooks and restaurants.

We have developed different cookbooks for persons with celiac disease on conjunction with the Celiac Association of Catalonia and ACSA.

We are currently planning a project to study and develop responses that help improve the range of culinary options geared toward individuals with dysphagia.

• Anemia. We have developed recipes which are rich in iron and other ingredients that help iron to be absorbed.
• Eye health. We have worked on dishes rich in vitamin A and carotene, especially designed for eye health. 
• Cystic fibrosis. We have designed audiovisual materials which contain recipes targeted at individuals affected by this pathology in conjunction with the Spanish Cystic Fibrosis Association and prestigious Spanish cooks and chefs.
• High blood pressure.
• Renal insufficiency.
• Dyslipidemia.