Keeping Hydrated and the Art of Listening
Dr Stuart Galloway debunks some hydration myths and explains why keeping hydrated is important, plus Neil Shah and Sheena Flack talk about learning how to listen more effectively.
Are you confused about how much water you should be drinking every day? Does tea and coffee count in the at quota? And what about fluid before, during and after exercise? Dr Stuart Galloway, reader in exercise science at Stirling University, debunks some of the myths about the drinks we consume and tells Gillian Russell why keeping properly hydrated is so important.
The art of listening and how it can benefit our health. Neil Shah, Chief De-Stressing Officer from the Stress Management Society, says we have lost our innate ability to listen properly and describes how good listening can be empowering. Speech and language therapist Sheena Flack explains why nursery children in Tayside have been taking "listening" classes to learn how to listen. Isn't it about time we all learned to listen more effectively?
Nutritionist Scott Baptie shares inspiration and advice on what to eat before a race and demonstrates a recipe for a simple pork rigatoni.
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Duration: 01:24
Pre-race food by Scott Baptie
Prep time: 5 minutes
Cook time: 20 minutes
Serves: 4
Ingredients
300g rigatoni pasta
1 tsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
2 tsp dried fennel seed
Β½ tsp paprika
Β½ tsp chili powder
1 tbsp. Italian seasoning
500g lean pork mince
400g can chopped tomatoes
2 tsp tomato puree
300ml vegetable stock
Black pepper to taste
Method
1. Heat a pan with boiling water and cook the rigatoni as per the instructions on the packet.
2. Heat the olive oil in another large pan on a medium heat. Add the onion and cook for 5 minutes. Add the garlic, fennel, paprika and chili to the pan and cook for a further minute.
3. Add the pork mince and gently fry until golden brown.
4. Add the Italian seasoning, chopped tomatoes, tomato puree, vegetable stock and pepper to the pan. Gently simmer for 15 minutes until sauce has thickened.
Drain the pasta when cooked, mix through the sauce and serve.
Nutrition information per serving:
Total Fat: 7g
Total Carbohydrate: 65g
Protein 33g
Calories 455
Broadcasts
- Mon 15 Aug 2016 13:30Βι¶ΉΤΌΕΔ Radio Scotland
- Sat 20 Aug 2016 06:00Βι¶ΉΤΌΕΔ Radio Scotland