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BACKGROUND: Yam is a major staple food that provides both energy (starch) and bioactive compounds. However, there is a lack of knowledge on its cooking quality. We have determined the cooking quality of five varieties of water yam (among those most appreciated by consumers), when they were steamed or boiled. The yams were grown in two contrasting locations with regard to pedoclimatic conditions. RESULTS: Ratio of length to mean circumference of the tuber, difficulty to peel, cooking time, color attributes, hardness of steamed pulp, and dry matter (DM) and starch contents significantly varied among varieties. Cooking time and hardness of the cooked pulp, either steamed or boiled, were higher for tubers grown at the drier location, with vertisols, than at the rainy one, with a ferralitic soil. The raw pulp was richer in starch at the rainy location. We found no correlation between either textural properties or DM and the cooking time. A slight (r = 0.44) but significant correlation was recorded between the DM of the raw pulp and the hardness of the steamed product. CONCLUSION: We propose a comprehensive multicriteria approach for determination of yam cooking quality, textural properties, color attributes and chemical composition, along with varietal and environmental influences. This approach takes into consideration the complexity of food quality, allows a better understanding of its determinants and provides a basis for useful guidelines for breeders. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Plantains are of major importance in the diet of many African populations. Plantains undergo many processing techniques at different ripening stages. Boiling is the most common method of processing plantains in Cameroonian households. The present study was undertaken to evaluate the effect of cooking mode and ripening stage on the physicochemical and nutritional parameters of two Musa genotypes. Fruits from genotypes, Batard and CARBAP K74, at three ripening stages (unripe, semi‐ripe and ripe) were studied. Physicochemical and nutritional analyses were performed on raw and cooked pulps with and without peel at different cooking times (from 10 to 60 min). RESULTS: Significant variations (P < 0.05) were observed in the parameters assessed during cooking at each ripening stage according to cooking time. Plantain pulps boiled with peel exhibited high firmness (0.7–1.7 kgf), high soluble solids (7.4–22.4°Brix) and high dry matter content (29.8–38.3%) at all ripening stages. This cooking method yielded high protein (3.0–4.8%), lipid (0.2–1.8%), total starch (32–73%) and total carbohydrate (18–32%) contents. Boiling with or without peel had no significant effect (P > 0.05) on the pH of Batard pulps, nor the ash content of the pulps of both genotypes. CONCLUSION: Irrespective of the ripening stages used, during cooking by immersion in boiling water, cooking with peel best preserves the physicochemical and nutritional parameters of the analysed genotypes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This article follows the activities of two initiatives seeking to improve living conditions of migrants in Germany. In their attempts to foster collective livability, both rely on ingenious assemblages of food, people, material objects, and their individual and collective affordances. Central in these assemblages are technological solutions the initiatives have devised to overcome the obstacles newcomers face: One uses food bikes that bypass social, physical, and bureaucratic hurdles, whereas the other employs a shipping container with a built-in kitchen that travels across Germany, leaving behind communities that cook together. We explore how material agencies operate and matter in the pursuance of convivial contexts that favor social inclusion, the latter seen as an ongoing socio-material accomplishment constituted as human and nonhuman actors interact in the world. [ABSTRACT FROM AUTHOR]

This paper examines continuity and change in the bases of recommendations about dishes to prepare and serve in the household in Britain between 1968 and 2016. Employing a content analysis of recipes in widely circulating women's magazines, it compares a sample of recipes from 2015–16 with ones from 1968 and 1992 analyzed previously. In this follow-up study, new data are collected, using the same coding frame, with findings interpreted through the same conceptual framework, to classify recommendations about domestic food preparation with reference to four "culinary antinomies" expressing symbolic, structural oppositions between (1) health and indulgence, (2) economy and extravagance, (3) convenience and care, and (4) novelty and tradition. The changing prevalence of these principles of recommendation is described. Discussion revolves around interpretation of the social significance of changing recommendations, modification of the conceptual framework, and methodological aspects of the measurement of social change. [ABSTRACT FROM AUTHOR]

A recipe box collected by Winifred Kowalke of Madison, Wisconsin, in the first half of the 20th century provides a rare glimpse into domesticity in the first half of the twentieth century as technological developments, an evolving convenience-foods industry, and a thriving female network dramatically changed lives, especially those of middle-class women. A careful reading of the cards in the box discloses the impact of new technology on cooking methods, the influence of the emerging commercial market of manufactured foods on the content of the American diet, and the strength of women's networks in sustaining a vibrant female community. Most importantly, it is a story that reaches beyond the ideals presented in women's magazines and contemporary cookbooks to reveal the lived experiences of women in that period. Winifred Kowalke was civic minded. Her recipe box reinforces the image of a woman active in the community and knitted into an extensive, interlacing social network that encompassed a diversity of prominent Madisonians and local cooks. Her friends were community leaders, but their civic and social activities did not divorce them from the domestic world. Her civic and organizational lives melded with her domestic. [ABSTRACT FROM AUTHOR]

The US Environmental Protection Agency Food Recovery Hierarchy suggests methods for diverting food waste from landfill. Knowledge of how hospital foodservices implement food waste management strategies could help modernize food waste practices. The aim of this study was to explore hospital staff members' experiences of implementing a food waste management strategy to divert food waste from landfill in their hospital foodservice, including the journey, challenges, and facilitators of this practice change. A qualitative study was conducted in 2022-2023 using semi-structured interviews. Eighteen participants were staff members with knowledge of the food waste management strategy from 14 exemplar hospitals in United States, Spain, Scotland, and Australia using strategies to divert food waste from landfill within the last 10 years. Mapping and thematic analysis were undertaken to code and identify themes from the interviews that described staff members' experiences of the journey to implement the strategy. Six hospitals donated food, 1 transferred food waste for animal feed, 4 used an industrial solution, and 3 sent food waste for composting. A common journey pathway for successful implementation was identified from participants' experiences. It features the following 6 phases: idea, preparation, roll out, maintenance, established practice, and evolution. Facilitators included legislation, enthusiastic staff members, executive support, and "luck." Challenges were smells, occasions when food waste was not collected, equipment breakage, and funding depletion. This study identified a common journey pathway for implementing a food waste management strategy in hospital foodservices that can be used to anticipate and prepare for the steps in the implementation process. [ABSTRACT FROM AUTHOR]

The Eating and Food Literacy Behaviors Questionnaire (EFLBQ) is an instrument that has not been tested for its capacity to distinguish among individuals assumed to have higher and lower food literacy. The aim of this study was to examine and compare EFLBQ scores among university students with and without formal nutrition-related training. This study had a cross-sectional design. Two hundred twenty-seven young adult university students enrolled in non–nutrition-related classes (n = 76), introductory nutrition classes (n = 98), and senior-level nutrition classes (n = 53) were recruited from a large university in the southeastern United States during the spring and fall semesters of 2022. The students ranged in age from 18 to 30 years. Mean EFLBQ total scores and factor scores of health and nutrition, taste, food preparation, planning and decision making, and convenience were compared among the three groups. Linear regression backward method examined whether level of training, age, sex, race and ethnicity, and BMI were independent variables associated with total EFLBQ mean scores. Analysis of variance (ANOVA) compared normally distributed data and Kruskal-Wallis and Mann-Whitney U tests compared non-normally distributed data. Linear regression testing found that the level of nutrition training was significantly associated with total EFLBQ scores. Students in senior-level nutrition classes had higher total EFLBQ mean scores (M = 3.1 ± 0.2) than students in non–nutrition-related classes (M = 2.9 ± 0.3) (P = 0.002; 95% CI = 0.055, 0.280) and introductory nutrition classes (M = 2.9 ± 0.3) (P = 0.001; 95% CI = 0.275, 0.061). Total EFLBQ mean scores were not different among the students in non–nutritional-related classes and introductory nutrition classes (P = 1.000; 95% CI = −0.096, 0.096). Scores differed by training level for items measuring EFLBQ Factor 1: Health and Nutrition. Factor 1 mean scores were higher in students in senior-level classes (M = 3.1 ± 0.4) than for those in non-nutrition classes (M = 2.7 ± 0.5) (P < 0.001; 95% CI = 0.294, 0.670) and introductory nutrition classes (M = 2.8 ± 0.5) (P < 0.001; 95% CI = 0.228, 0.553). The other EFLBQ factor mean scores were not different among the three groups (all P -values > 0.12). The EFLBQ demonstrated the capacity to distinguish food literacy scores between students expected to have higher as compared with lower food literacy. [ABSTRACT FROM AUTHOR]

Article PDF first page previewGraphGraphCloseBy Lisa LongReported by Author [Extracted from the article]

Background: Assessment of wild edible vegetables (WEVs) from the ethnobotanical approach is a significant key to understanding indigenous knowledge systems. The available literature has revealed a tremendous decline in knowledge of WEVs over the last few decades. The main purpose of this study was to document and analyse the traditional knowledge of WEVs among the two major ethnic groups of Mizoram regarding their use and the diversity associated with the importance of traditional medicines. Secondly, a market survey will be conducted to determine the status of available WEVs. Methods: This study conducted an ethnobotanical survey among 72 informants through semi-structured interviews and questionnaires besides direct field observations. The documented data were quantitatively analysed using various ethnobotanical indices, including Informant's consensus factor (ICF), Fidelity level value (Fl), and Direct matrix ranking (DMR). A marketing survey was conducted in the Bara Bazar, Mizoram's most prominent local market. A total of 38 vendor informants were interviewed to observe and collect the price of commonly sold WEVs. Results: A total of 70 WEVs, distributed in 58 genera under 36 families, were documented and identified. Of these, 33 WEVs were of medicinal importance. Leafy vegetables were documented as the most frequently consumed parts (55.71%). The majority (44.29%) of the plants documented were consumed in fried form. The highest level of agreement among informants for food used categories was observed for plants combined with dry fish (ICF = 1). The Informant's consensus factor (ICF) of disease categories ranges from 0.75 to 1, with the highest being reported for convulsion (ICF = 1), sleep inducer (ICF = 1), and antiseptic (ICF = 1). Picria fel-terrae was the most preferred plant for hypertension treatment (100% FL). Direct matrix ranking (DMR) indicated that Dysoxylum excelsum was highly utilized by the inhabitant for multipurpose species (DMR = 64). Jaccard similarity index (JI) between the two ethnic groups was revealed at 1.26. Forty-seven WEVs were found to be commercialized in the Bara Bazar market, Aizawl, with a price range from 0.1 to 2.4 USD. Ensete superbum was reported as near threatened per the IUCN Red List of Threatened Species. Conclusion: This work highlighted the importance and rich diversity of WEVs in Mizoram, which are presently used among different age groups for food and medicine. Informants have good knowledge of WEVs, which was shared to a great extent among the inhabitants; this legacy of traditional culture must be conserved. This study further suggests a priority setting for conserving multipurpose WEVs in human-inhabited sites, investigating the recorded species' nutritional properties and pharmacological activities. [ABSTRACT FROM AUTHOR]

Background: Despite the relative importance, the prevalence of workplace safety and health issues in hospital food service workers is not well studied. This study describes the epidemiology of work-related injuries and occupational diseases among hospital food service workers (FSWs) in a tertiary hospital in Singapore. Methods: Using a total population sampling approach, a cross-sectional self-administered questionnaire was distributed to all FSWs employed at a major tertiary hospital in Singapore. Results: The response rate was 98.4% (n = 125). The overall prevalence of workplace injuries and musculoskeletal symptoms was 35% (n = 43) and 53% (n = 65) respectively. The most common workplace injuries were cuts/lacerations (35.8%), muscle strain (25.4%) and burns (19.4%). The prevalence of workplace injuries among staff performing food preparation duties was higher at 56.3% as compared to 21.6% among staff with no food preparation duties (p < 0.01). The prevalence of workplace injuries among staff performing cooking duties was also higher at 47.5%, compared to 29.3% among staff with no cooking duties (p = 0.05). Staff performing food preparation duties had a higher prevalence of musculoskeletal symptoms at 66.7% as compared to 44.6% among staff with no food preparation duties (p = 0.02). Obese staff had a higher prevalence of musculoskeletal symptoms at 78.9%, compared to overweight staff at 53.8% and staff with normal weight at 43.1% (p = 0.03). Conclusion: FSWs with jobs involving cooking and preparation of food, and those with obesity, are at higher risk of sustaining workplace injuries or musculoskeletal symptoms. Targeted interventions should be implemented for injury prevention and to mitigate these risks. [ABSTRACT FROM AUTHOR]

Hundreds of edible wild plants form a vegetal environment that provides a supply of nutritious and delightful food. It also contains a wealth of nutritious ingredients such as proteins, iron, calcium, and vitamins, as well as fibers, and mineral salts that our bodies require. Knowing these plants also aids in preserving the traditional users' cultural heritage. It is crucial to describe, characterize, and search the nutritional content of these plants. This is a very intriguing topic to explore and advance due to the variety of plants that have been harvested and their usage in various industries (nutritional, medical, cosmetic, pharmaceutical). The leaves and stems of some plants are used in cooking or eaten raw in salads. The limited research that has been done in Algeria has not demonstrated the potential contribution of these items to ration balance. The aim of this work was to gauge the chemical composition of two raw and cooked plants, leaves and petioles of wild spinach (Chenopodium vulvaria) and leaves of purslane (Portulaca oleracea), and to apply chemometric methods to obtain information that permit their characterization. Five samples of ten bunches of each plant were purchased from different retail traders in different markets of Constantine (Algeria) and prepared according to standard AFNOR. The samples were analyzed by determining moisture, total lipids, proteins, ash, minerals, dietary fibers, as well as, total carbohydrates and energy value by calculation. A multivariate data analysis method such as principal components analysis (PCA), was applied on a data matrix consisting of the analytical parameters of raw and cooked spinach leaves and petioles; and of raw and cooked purslane leaves. The results obtained showed that the samples of cooked spinach were characterized by the total carbohydrate and nutritional fiber (ADF, NDF and lignin). As for raw spinach, it was associated with lipid, protein, dry matter, energy value, carbohydrate and ash. The PCA of minerals revealed that the leaves are separated from petioles and are richer in minerals. PCA also enabled demonstration of the distinction between raw and cooked purslane. The dry matter content of the leaves of spinach and purslane decreased after cooking. It would be interesting to continue the work by studying the composition of fatty acids, tocopherols and pigments. In addition, the study could be broadened to include other cooking methods, and harvested plants that grow in Algeria. [ABSTRACT FROM AUTHOR]

Case presentation: Scientific documentation on lifelong repeated cycles of long-term fasting doesn't exist. We report the case of a 92-year-old man who fasted 3 weeks yearly for 45 years. Results: Body weight and clinical parameters showed cyclic variations, returning to baseline after food reintroduction. Biological age analysis indicated that the patient was 5.9 years younger than his chronological age. Mental and physical health tests documented the absence of frailty, that the patient could function independently, had excellent cognitive functions, and a good mobility. Conclusion: It can be reasonably assumed that this subject have had protective effects from his yearly fasting. [ABSTRACT FROM AUTHOR]

Background: The marketing value of wheat (Triticum aestivum L.) is determined, in parts, by the grain's physical characteristics, owing to which they directly (or indirectly) influence milling performance and baking quality. These characteristics have been manually measured in the past, but now, digital image analysis (DIA) is being increasingly used to replace the slow phenotyping system. Here, we asked whether this could lead to the identification of the same or different genes when compared to the traditional phenotyping methods. Results: We measured grain physical quality on 142 wheat doubled haploids grown in the field over 2 years, and in using the quantitative trait locus (QTL) mapping approach we found that (1) for wheat grain weight, the use of DIA provided genetic information that mostly conformed to those obtained using the traditional phenotyping methods, with heritability estimates that were identical across both methods. Majority of the QTL detected were consistent between the traditional versus digital phenotyping methods; (2) a more complex architecture, however, arose from QTL analyses of hectoliter mass (HLM) and percentage of shriveled grains (SCR). The estimates for heritability varied by as much as 0.24 across methods and, more significantly, many of the detected QTL for both traits were method‐specific; (3) though method‐specific, identified QTL was mapped to genomic regions known to harbor genes for grain physical traits. Conclusions: Thousand‐grain weight (TGW) is robust to a phenotyping method, but a different genetic system underlies HLM and SCR, when these were measured using traditional versus digital image analysis. For these traits, heritability estimates were larger when phenotyped using traditional methods relative to digital image analysis, suggesting that further refinements are required to better correlate digital image analysis with the traditional phenotyping methods. [ABSTRACT FROM AUTHOR]

Summary: Since there is currently a lack of scientific evidence regarding the iodine content of raw and cooked fish, this study assesses that of various raw and cooked (boiled, pan‐fried, and oven‐baked) fish samples, using inductively coupled plasma‐mass spectrometry (ICP‐MS), following alkaline extraction. The iodine content of the raw fish is found to be highest in anchovy (295.9 ± 4.2 μg/100 g) and lowest in salmon (90.1 ± 3.1 μg/100 g) in dried weight. Boiling is found to reduce the iodine content in all of the fish samples significantly, except the bonito and salmon (P < 0.05). Meanwhile, the iodine content per 100 g is found to increase significantly in the pan‐fried and oven‐baked fish. The highest percentage of one serving of cooked fish meeting recommended iodine requirement were determined in oven‐baking haddock (351.0%), while the lowest percentage of one serving (150 g) of cooked fish meeting the recommended iodine requirement were determined in boiled garfish (70.9%). The best means of meeting the recommended daily iodine requirement in all the fish species evaluated, except bluefish, is found to be oven‐baking, while boiling has the greatest effect on reducing the iodine content. As a result, fish samples from the eastern Black Sea region of Turkey are good sources of iodine and it was determined that their iodine content changes when various cooking methods are used. [ABSTRACT FROM AUTHOR]

Objective: This study examined college students' perceptions of how parents, family, friends, significant others, and the media influenced eating and exercise behaviors and weight perceptions. Participants: Forty-one college students, mostly female, participated in interviews. Methods: A Grounded Theory approach, using open coding and memoing, was used to uncover key themes. Results: Healthy cooking and exercise role models at home were viewed as positive, encouraging healthy eating and exercise. Criticism was perceived as negative for healthy habits and weight perceptions. Friends and significant others who practiced positive health habits and were body accepting were uplifting. Cultural transmission of the thin ideal could occur through the media. Some noted that media messages were becoming more positive. Conclusions: Using peers, especially friends, as collaborators in interventions, and discussing parental influences on eating, exercise, and weight perceptions may positively impact obesity prevention programs and interventions for college students. [ABSTRACT FROM AUTHOR]

As the older adult population rise globally, technologies to monitoring activities of daily living (ADL) may have a role in supporting aging in place for older adults. The objective of this systematic literature review was to study the scope, diversity and readiness of technologies developed to monitor ADL in older adults. We systematically searched two scientific databases (CINAHL and IEEE), following Preferred Reporting Items for Systematic reviews and Meta Analyses (PRISMA) guidelines. We included studies on technologies used to monitor older adults' ADL in the home but excluded studies focused on communication technologies (phone calls, text messages) or monitoring postures alone. The JBI checklist for case series was used for quality assessment. Extracted details included population characteristics, ADL assessment outcomes, types of monitoring technology, and technology readiness and usability. The search found 147 papers, with 16 papers included in the final analysis. The literature described 48 types of technologies. Of moderate quality studies, five studies used wearables at technology readiness level 4–6 to monitor basic ADL (walking, transfers and walking up stairs) and one used ambient sensors to detect urinary incontinence. Monitoring technologies remain at development stages. More research is needed to strengthen technologies that monitor activities of daily living. Monitoring activities of daily living at home remains focused on using wearables to assess in-home functional mobility to support rehabilitation. Technologies remain a 4–6 readiness level and there is a lack of evidence to recommend in-home monitoring technologies. [ABSTRACT FROM AUTHOR]

This study determined the proximate composition, cooking and sensory properties of noodles from wheat-tigernut pomace flour blends at optimized condition using response surface methodology (RSM). RSM based on Box–Behnken design was employed for the design of the experiment with three independent variables at three levels of variation resulting in 17 experimental runs. The independent variables are screw speed, barrel temperature and level of tigernut pomace flour added to the wheat flour. The noodles were produced using a single screw laboratory extruder and were analyzed for proximate composition, cooking and sensory properties. The addition of tigernut pomace flour to wheat flour increases the crude fat, crude fiber and carbohydrate, while the moisture and total ash decrease. The cooking properties of the noodles from wheat-tigernut pomace flour blends were also affected significantly by the variables except for the cooking time. However, noodles produced from 10% substitution of wheat with tigernut pomace flour, barrel temperature at 100°C and screw speed at 90 rev/mins were accepted by the panelists. [ABSTRACT FROM AUTHOR]

The purpose of the present paper is to map the characteristics of scientific papers related to culinary arts education and the competencies models theory. The methodology consists of co-word, co-citation, citation, coauthor bibliometric analysis, and the generation of visual maps on VOSviewer software. The results found 17 publications, 12 journals, 37 authors, 9 countries, 46 keywords, and 623 references. Scopus database is the one that shows more results; the search terms are competencies and culinary arts. The most critical years are in terms of the number of published papers, 2016 and 2017. The leading journals are The Culinary Science & Technology and Hospitality & Tourism Education. The research on the theme is based on subjects' labor relations, in the context in which they perform their training. American authors lead the ranking of publications, but they are not the most cited ones, no relationship is found in the institutional links of these authors. The contribution that this bibliometric study presents acts as a support for future research in order to avoid mistakes regarding the use of scattered terms, database choice, methods gaps, main references, and the main authors about competencies models theory on culinary arts education. [ABSTRACT FROM AUTHOR]

The objective of the study is to investigate the effects of steam pressure cooking on sensitivity for the ω-3 fatty acids of fish. Five different cooking processes were applied including grilling (Gg), baking (Bg), steaming (Sg), steam pressure (Spg), and super heated steam group (Shsg). The application of steam pressure cooking was made at 120°C and steam pressure (1.5 atm) depending on different cooking time (10, 15, 20, and 25 min). The Sp cooking conditions are similar the domestic steam cooking conditions. In this regard, Thiobarbituric acid reactive substance (TBARS), Polyunsaturated Fatty Acid (PUFA), PUFAω-3, PUFAω-6, and Unsaturated Fatty Acid (UFA) were determined. The results showed that PUFAω-3 and PUFAω-6 were more stable during the Spg than Gg, Bg, and Sg cooking. Accordingly, it is expected that, in terms of PUFAω-3 and PUFAω-6, the most stable group was steam pressure cooking. [ABSTRACT FROM AUTHOR]

Meats are considered a good source of B-complex vitamins. This investigation aimed to detect vitamins B1, B2, and B3 content in selected fishes and chicken parts using two different cooking techniques, baking and grilling. HPLC was used to detect vitamin B1, B2, and B3 concentrations in each raw and cooked meat. The vitamin B1, B2, and B3 amount of all samples decreased significantly after grilling and baking (p <.05). The average cooking loss of vitamin B1, B2, total vitamin B3, nicotinic acid, and nicotinamide in meat samples by grilling was 45%, 38%, 46%, 70%, and 45%, respectively. By baking, the average cooking loss was 52%, 57%, 55%, 66%, and 54%, respectively. The meat samples had remarkably lower nicotinic acid levels than nicotinamide. The highest cooking losses were seen in the nicotinic acid. Vitamins were more stable when fish and meats were cooked with grilling than with baking. [ABSTRACT FROM AUTHOR]

Flavor is a determining attribute in the choice of foods and culinary preparations. Taste and preferences for different flavors have been little explored in the Chilean population. The aim of this exploratory study was to determine the liking opinion and preferences for primary flavors and their combinations, aromatic flavors and ethnic flavors in 149 university students. The most liked flavors were salty (91.2%), sweet (89.5%), fruity (83.8%) and Chinese (80.0%) with some differences according to sex. On the contrary, the least liked flavors were bitter and its combinations, spicy (39.9%) and Indian (8.32%), without differences between sex We hope that this information will contribute to improve the current understanding about the acceptability for new gastronomic trends derived from increased migratory phenomenon in Chile, to increase culinary diversity of the national diet. [ABSTRACT FROM AUTHOR]

Guided by the Dyadic Theory of Illness Management, we explored spousal health management behaviors and their congruence within seventeen older African American married couples participating in a dyadic exercise intervention. Both prior to and after the intervention, spouses reported how they took care of their partner's health as well as what their partner did for them. Data were analyzed using theoretical thematic analysis, and five health management behaviors domains were identified (diet, exercise, self-care, medical compliance, relationship maintenance). Both partners were most likely to encourage healthier diets and exercise. Wives tended to report more behaviors compared to husbands. Couples had little congruence in their appraisals of each other's health management behaviors, and patterns were stable over time. Findings suggest incongruence in couples' health management behaviors represented complementary, collaborative efforts to support each other and that husbands may underestimate how much care they both provide to and receive from their wives. [ABSTRACT FROM AUTHOR]

Cooking and women share a discursive relationship in Indian social and cultural spheres. The culinary practices of women not only reflect the gender norms prevalent in Indian society but also in Indian marriages. Marriage as a social institution in India adheres to the protocols of gender relations that regulate the culinary activities of married women in the domestic sphere. The present article attempts to unveil the politics of gender working overtly and covertly in Indian matchmaking and conjugal relationships through the analysis of women's culinary practices in the recently-released Hindi film, Tarla (2023) directed by Piyush Gupta. In order to do so, the article takes a feminist standpoint in its investigation of the central character, Tarla's cooking activities in her marital and professional journey. Tarla chronicles the biography of the Indian culinary icon, Tarla Dalal, and thereby represents the working of gender norms and rules that regulate women's lives in Indian society. Through the vignette of Tarla's journey, the film adds new dimensions to the general discourses on Indian feminisms that view cooking as only repressive and unresourceful. By analyzing the film, the article aims to broaden the horizon of feminisms by positing the agentic and mediative potential of women's cooking. [ABSTRACT FROM AUTHOR]

Engaging young children in food skills such as food planning and preparation early in life may be an important predictor of later child cooking skills. The aim of this study was to examine whether early life involvement in food skills (mean age at baseline = 3.6 years) is prospectively associated with cooking skills among a sample of 60 children (mean age at follow-up = 10.0 years; 83% White) from the Guelph Family Health Study, an ongoing cohort study examining the effect of a home-based obesity prevention intervention. Early life involvement in food skills, i.e., child involvement in grocery shopping and meal preparation, was reported by parents at baseline. Children self-reported their cooking skills at follow-up. After adjusting for child age, child sex, parent age, household income, and intervention status, early life involvement in food skills was significantly associated with later child cooking skills (β = 0.24, 95% CI (0.02–0.45), p = 0.03). Future studies with larger and more socioeconomically, geographically, and racially diverse samples are needed to confirm these findings. [ABSTRACT FROM AUTHOR]

AbstractObjectivesParticipants and methodsResultsConclusionsStudents who obtain food from a campus food pantry may benefit from participating in a nutrition/cooking intervention.Twenty-seven students 18–30 years of age attending a university in the southeastern US participated in the IRB approved study. One 2-hour class was offered each week for four weeks in the on-campus cooking laboratory. Subjects indicated how often they cooked a dinner meal at home and completed the Eating and Food Literacy Behaviors Questionnaire (EFLBQ) before and after participating in the program.The total EFLBQ, Factor 1 (Health and Nutrition) and Factor 3 (Food Preparation) scores, and the frequency of cooking a dinner meal at home were all higher post-program (all p < 0.05).This pilot study suggests that an on-campus cooking program can increase the food literacy and frequency of cooking meals by university students who obtained items from the campus food pantry. [ABSTRACT FROM AUTHOR]

Acquired brain injury (ABI) often leads to deficits in executive functioning (EF) which is responsible for severe and longstanding disabilities in activities of daily living. The "Cooking Task" (CT), an ecological test of EF involving multi-tasking, was developed in France and exhibits excellent psychometric properties but has not yet been adapted and validated for the French-Canadian context. Conduct a cross-cultural adaptation and validation of the CT for the French-Canadian context. The CT was translated and adapted by a committee of experts and was validated. Adaptation-changes were made to the language (e.g., cartable vs classeur), the materials (e.g., measuring cup vs scale), and the measuring units (e.g., ml/cups vs grams). Validation-Preliminary analyses were conducted on 24 participants with an ABI and 17 controls. Construct convergent validity: The French-Canadian-CT discriminates between ABI and control total score on the CT and on most error type categories. Construct known-group validity: French-Canadian-CT scores correlated with another measure of EF deficits (Dysexecutive Questionnaire and Six Elements Task). Inter-rater reliability score for the total error was high (ICC=.84) and results were similar to those obtained for the France-CT. This study will provide a new ecologically valid tool for clinicians in Canada. Acquired brain injury often leads to deficits in executive functioning which is responsible for severe and longstanding disabilities in activities of daily living. Ecological assessments are used to evaluate the impact of executive function disorders on activities of daily living. The "Cooking Task" (CT), an ecological test of EF involving multi-tasking, exhibits excellent psychometric properties. The adaptation and validation of the Cooking Task in Canadian French will provide a new measurement tool for occupational therapists in Canada (French-speaking OT or French-speaking patient). [ABSTRACT FROM AUTHOR]

Potential health concerns from cooking with natural gas appliances include short-term exposure to nitrogen dioxide (NO2). Published, one-hour concentrations measured in a few kitchens during simulated cooking events have been cited as justification for moving to electric alternatives by certain advocates. These estimates, however, are not believed to adequately represent typical potential exposure concentrations. In this paper, the various challenges in evaluating potential exposures based on measured indoor air concentrations of NO2 associated with cooking are identified and discussed. These include the lack of standards for indoor air in the U.S., the relatively short duration of cooking activities, and the likelihood of bias in indoor NO2 measurements due to the instrument response to other nitrogen-containing compounds. Correction factors for making more meaningful comparisons are suggested, including correction for duration of cooking time and correction for presence of nitrous acid (HONO). [ABSTRACT FROM AUTHOR]

BACKGROUND: Cooking time and cooking evenness are two critical quantities when determining the cooking quality (termed cookability) of pulses. Deciphering which factors contribute to pulse cookability is important for breeding new cultivars, and the identification of potential cookability predictors can facilitate breeding efforts. Seeds from 24 morphologically diverse pea accessions were tested to identify contributing factors and potential predictors of the observed cookability using a Mattson cooker. Size‑ and weight‐based measures were recorded, and seed‐coat hardness was obtained with a penetrometer. Content of protein, starch (amylose and amylopectin), and phytate was also determined. RESULTS: Distinct differences were found between wrinkled and non‐wrinkled seeds in terms of water‐absorption capacity, seed‐coat hardness, and plunger‐perforation speed. Potential predictive indicators of cooking time and cooking evenness were seed‐coat hardness (r = 0.49 and r = 0.38), relative area gained (r = −0.59 and r = −0.8), and percentage of swelled seeds after soaking (r = −0.49 and r = −0.58), but only for non‐wrinkled seeds. Surprisingly, the coefficients of variation for the profile area of both dry and swelled seeds appeared to be potential cookability predictors of all pea types (correlation coefficients around r = 0.5 and supported by principal component analysis). However, no strong correlation was observed between cookability and protein, starch, or phytate levels. CONCLUSION: Using three types of instruments together with chemical components enabled the identification of novel cookability predictors for both cooking time and cooking evenness in pea. This study unveils the diverse quantitative aspects influencing cookability in pea. Considering both cooking time and cooking evenness, as well as seed‐coat hardness, underscores the multifaceted nature of pulse cookability and offers important insights for future breeding strategies to enhance pea cultivars. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Children under‐5 years of age are particularly vulnerable to severe acute malnutrition (SAM), and the risk factors associated with relapse to SAM are poorly understood. Possible causes are asymptomatic or symptomatic infection with enteric pathogens, with contaminated food as a critical transmission route. This cross‐sectional study comprised a household survey with samples of child food (n = 382) and structured observations of food preparation (n = 197) among children aged 6–59 months that were discharged from treatment in community management of acute malnutrition (CMAM) programmes in South Sudan. We quantified Escherichia coli and total coliforms (TCs), measured in colony forming units per g of food (CFU/g), as indicators of microbial contamination of child food. A modified hazard analysis critical control point (HACCP) approach was utilised to determine critical control points (CCPs) followed by multivariate logistic regression analysis to understand the risk factors associated with contamination. Over 40% (n = 164) of samples were contaminated with E. coli (43% >0 E. coli CFU/g, 95% CI 38%–48%), and 90% (n = 343) had >10 TCs (CFU/g) (>10 TC CFU/g, 95% CI 87%–93%). Risk factors associated (p < 0.05) with child food contamination included if the child fed themselves (9.05 RR, 95% CI [3.18, 31.16]) and exposure to animals (2.63 RR, 95% CI [1.33, 5.34]). This study highlights the risk factors and potential control strategies that can support interventions that reduce food contamination exposure in young children and help further protect those that are highly vulnerable to recurrent exposure to enteric pathogens. Key messages: Food is a potentially important pathway for enteric disease transmission and a major concern for children recovered from severe acute malnutrition (SAM) in humanitarian settings.In low‐income South Sudan, 43% (n = 164) of child food samples from households with a child at risk of relapse to SAM were contaminated with Escherichia coli and 90% (n = 343) with total coliforms (TCs).Child self‐feeding and animal presence in the household were identified as key risk factors for food contamination.Future research should assess the relative importance of the identified critical control points (CCPs), including reducing animal contact in the household, improving knowledge and practices around cooking processes and hygiene practices specific to the child such as handwashing and the use of cutlery. [ABSTRACT FROM AUTHOR]

Background: Health literacy outreach is commonplace within public and hospital libraries but less so in academic libraries, where it is often viewed as not integral. Academic health science libraries may collaborate with public libraries to provide public health information literacy programming or "train the trainer" sessions, but examples of academic health science librarians leading community health initiatives are still limited. Case Presentation: This case report discusses a collaborative project between Gonzaga's Foley Center Library, the School of Nursing and Human Physiology, and a local elementary school to promote health literacy for students and their families, led by an Academic Health Sciences Librarian. The project scope included delivering nutrition education to elementary school students and their families, but pandemic closures limited plans for in-person programming. Conversations with stakeholders led to additional project opportunities, including tabling at the local block party, collaborating on a campus visit for 5th and 6th graders, supporting middle school cooking classes, and the creation of a toolkit for elementary and middle school teachers to support curriculum about healthy body image and potential disordered eating. Conclusion: This project demonstrates one example of how academic libraries can partner with other campus departments to support health literacy outreach in their local communities. The pandemic made planning for in-person programming tenuous, but by expanding meetings to include staff from other areas of the university, the project team was able to tap into additional outreach opportunities. This work fostered close relationships with the local elementary school, providing the groundwork for collaborative health programming in the future, though more thorough assessment is suggested for future projects. [ABSTRACT FROM AUTHOR]

Issue Addressed: Lifelong eating behaviours are established in childhood. Improving parents' food literacy skills is essential, as parents play a fundamental role in establishing their children's healthy eating behaviours and preferences for nutritious food. This paper describes the development and evaluation of an innovative program that combines food literacy with positive parent feeding practices, targeting parents in disadvantaged areas of Western Australia. Methods: The Food Sensations® for Parents five‐week program was delivered to participants from community‐based parenting organisations during 2020 and 2021. Formative research and a pre‐post evaluation design were adopted. Results: Pre‐ and post‐evaluation data were collected from 224 participants (96% female). There was a statistically significant improvement in the mean score for 13 food literacy behaviours, 10 positive parenting feeding practices and a mean increase in parents' daily vegetable intake of 1/3 serve. Participants reported significantly greater net improvements in food literacy behaviours than feeding practices, the largest being the Use a nutrition information panel to make food choices (33.1%). Multivariate logistic regression analyses found English as a first language, being older than 35, and from a higher Socio‐Economic Index for Areas resulted in a higher likelihood of positive changes in behaviours and practices. Conclusions: The findings indicate that the program is effective in improving the frequency of use of food literacy behaviours, positive parenting feeding practices and increasing vegetable consumption. So What?: Analysing improvements in food literacy behaviours and feeding practices provides clarity on what change can be expected with a five‐week parent program. [ABSTRACT FROM AUTHOR]

The nutritional quality of fish and shrimp cooked with sous-vide was investigated. Vacuum-packed fish and shrimp were cooked at 70 and 85°C for 15 and 25 minutes. Proximate, free amino acid, and B vitamin compositions were investigated. Higher moisture levels, lower cooking losses, and lower protein content were found in sous-vide cooked samples than conventionally cooked ones. In all cooking treatments of fish, losses in amino acids and vitamins were observed. Fluctuations in amino acid changes were observed in shrimps. All losses were lower in sous-vide cooked samples. In conclusion, sous-vide cooking maintains the nutritional value of fish and shrimp. [ABSTRACT FROM AUTHOR]

To understand the views of people with dysphagia and their supporters on the feasibility of using 3D food printing to improve the visual appeal of texture-modified foods and their mealtime experiences. Nine people with dysphagia and four of their supporters engaged in a virtual 3D food printing experience and interview over Zoom© about their impressions and usability of the printer and potential for it to improve their mealtime experiences. The in-depth interviews were analysed using thematic analysis and usability heuristics. Four content themes in the interviews impacted on the feasibility of 3D food printing. They related to the practicality, design acceptability, population suitability, and cost of 3D food printing. Usability heuristic analysis revealed that print quality, user control, error prevention, and handling of food consistencies would impact on use. Perceived low efficiency and increased time required to create food shapes meant participants were cautious in their overall impressions of the role of the device. After an immersive virtual experience with a 3D food printer, people with dysphagia and their supporters identified a wide range of usability issues that would need to be addressed prior to implementation and in the future design of user-friendly 3D food printers for people with dysphagia. Future research should include people with dysphagia and their supporters in 3D food printer design and implementation trials. 3D food printing may provide people with dysphagia who require texture-modified food a way to produce visually appealing texture-modified food if usability issues are addressed. 3D food printing could improve participation in meal preparation if the person with dysphagia chooses the food and the shape and size of the printed food shape. [ABSTRACT FROM AUTHOR]

In order to gain a better understanding of post-stroke dietary behaviors (e.g., selecting, accessing, and preparing healthy foods) among chronic, community-dwelling stroke survivors, we conducted a mixed-methods study consisting of a quantitative online survey (n = 63) and follow-up focus groups with a subset of participants (n = 7). Perceived performance, assistance required, adaptive equipment and compensatory strategies used, and sources of education and training were examined. Results demonstrated (1) diminished post-stroke performance for most dietary behaviors (e.g., grocery shopping, meal preparation), (2) an increased desire to eat healthily to prevent recurrent stroke, (3) variable use of adaptive equipment and compensatory strategies, and (4) limited healthcare-based dietary behavior education and training. These results suggest that stroke survivors could benefit from increased dietary behavior intervention to improve dietary behavior performance. Findings can be used to guide clinical intervention and design future research studies. [ABSTRACT FROM AUTHOR]

Food literacy has emerged as a key individual trait to promote the transformation of food systems toward healthy and sustainable diets. Childhood and adolescence are key periods for establishing the foundations of eating habits. Different food literacy competencies are acquired as children develop different cognitive abilities, skills, and experiences, contributing to the development of critical tools that allow them to navigate a complex food system. Thus, the design and implementation of programs to support the development of food literacy from early childhood can contribute to healthier and more sustainable eating habits. In this context, the aim of the present narrative review is to provide an in-depth description of how different food literacy competencies are developed in childhood and adolescence, integrating the extensive body of evidence on cognitive, social, and food-related development. Implications for the development of multisectoral strategies to target the multidimensional nature of food literacy and promote the development of the 3 types of competencies (relational, functional, and critical) are discussed. [ABSTRACT FROM AUTHOR]

Jewish-Roman cuisine, the traditional food of one of Europe's longest-standing Jewish communities, is among Italy's most distinctive hyper-local repertoires. Gastronomes increasingly acknowledge the importance of Jewish foodways for Italian cuisine, but a few famous "signature dishes" often dominate popular ideas of Jewish food in Italy. In Rome, carciofi alla giudìa – deep-fried "Jewish-style" artichokes – have long been used to symbolize the diverse and complex Jewish-Roman tradition. Blending ethnographic methods with discourse analysis, I ask how and why carciofi alla giudìa occupy this role, and what this means for contemporary Jewish-Roman identity. I then examine a selection of "origin stories" behind other dishes in the Jewish-Roman tradition, arguing that going beyond the near-ubiquitous artichoke can complicate and enrich our understanding of Jewish-Roman history, culture, and identity. Rather than attempting to prove or disprove these stories, I analyze them as tools for self-fashioning. I identify a variety of characteristics that these narratives are used to communicate: including ancient roots; resilience and resourcefulness; and an openness to new arrivals and external influences. Finally, I interrogate the relationship between the Jewish-Roman tradition and the city's cuisine at large, arguing that this too has important repercussions for Roman and Jewish-Roman self-perception and identity. [ABSTRACT FROM AUTHOR]

The paper elucidates the influence of cultural intermediaries (CIs) at the global level by studying their role in one cultural field, culinary culture. We examine the World's 50 Best Restaurants list and the Michelin Guide, the two most referred to global evaluative systems in fine-dining. By making a systematic comparison of these CIs' judgment devices and dispositions, our study elaborates on three key aspects of cultural intermediation: first, the qualification of goods and services is often contested and legitimacy can be achieved by drawing on differing resources. Second, we show that cultural intermediation has acquired a global dimension. Changing practices of CIs and their increasingly global reach have precipitated a partial reversal of the previous flow of culinary knowledge and talent from the global North to the global South, contributing to the construction of new canons of taste in the field. CIs now bestow worth not only on individual market actors (restaurants/chefs) but also on the countries from which they originate. Third, by highlighting the competition between the two CIs, we are able to show the changes both CIs have felt compelled to make during the last decade or so. [ABSTRACT FROM AUTHOR]

To evaluate if parent perceptions of school meals influence student participation. In May 2022, an online survey was used to evaluate parents' perceptions of school meals and their children's participation. A total of 1,110 California parents of kindergarten through 12th-grade students. Student participation in school lunch and breakfast. Principal component analysis and Poisson regression models. Three groups of parental perceptions were identified: (1) positive perceptions (eg, liking school meals and thinking that they are tasty and healthy), (2) perceived benefits to families (eg, school meals save families money, time, and stress), and (3) negative (eg, concerns about the amount of sugar in school meals and stigma). More positive parental perceptions about school meals and their benefits to families were associated with greater student meal participation. In contrast, more negative parental perceptions were associated with reduced student participation in school meals (P < 0.05). Parent perceptions of school meals may affect student participation in school meal programs. Working to ensure parents are familiar with the healthfulness and quality of school meals and the efforts schools are making to provide high-quality, appealing meals may be critical for increasing school meal participation rates. [ABSTRACT FROM AUTHOR]

Coating crayfish (Astacus leptodactylus) meat samples with chitosan solution could be an effective approach to limit microbiological spoilage. During the 18-day cold storage period at 2°C±1, mesophilic aerobic bacteria (MABc), psychrophilic bacteria (PBc), yeast mold count (YMc), anaerobic bacteria (AnBc), and Enterobacteriaceae growth in the samples coated with chitosan (0.5% and 1%) and also control group samples were tested. Crayfish samples coated with chitosan (0.5% and 1%) had a lower TMABc (6.58 to 4.60 log CFU/g: up to 30.09%), TPBc (3.77 to 1.99 log CFU/g: up to 47.21%), TYMc (1.84 to 1.27 log CFU/g: up to 30.97%), TAnBc (3.69 to 1.88 log CFU/g: up to 49.05%), and Enterobacteriaceae (3.49 to 2.60 log CFU/g: up to 25.50%) counts as compared with control group samples at 2°C±1. The results particularly based on mesophilic anaerobic bacteria suggested that the application would be a promising approach to limit microbial growth and provide food safety for boiled crayfish meat samples. [ABSTRACT FROM AUTHOR]

Previous studies suggest an increased prevalence of diet-related chronic diseases among African immigrants with increased length of stay in the U.S. The objective of the current study is to understand the dietary practices and perceptions of recent African immigrant families. Focus group sessions were conducted with Nigerian and Congolese immigrant parents residing in Illinois. Participants were recruited using convenience sampling methods and focus group sessions were conducted via videoconference. Participants discussed dietary practices, meal preparation, and family mealtimes for their families. They also discussed experiences with eating different kinds of foods since arrival in the U.S. Verbatim transcription of focus group sessions were completed and deductive thematic analysis of transcribed data was conducted using NVivo (QSR International Pty Ltd. [2020] NVivo [version 12]). Twenty African immigrant parents (Mean age: 42 years, Female: 95%) residing in Northern and Central Illinois participated in a total of five focus group sessions. Seven themes were derived from the analysis. Participants had a positive attitude toward healthy diet and had a high level of interest in receiving educational resources to make healthier food choices. Participants preferred and mostly consumed foods they were familiar with before migration. A majority of the participants perceived 'American foods' as unhealthy, characterizing them as containing a high amount of sugar and salt. Parents reported that their school-aged children often preferred a western diet over traditional African meals. This study helps to understand unique diet-related practices and perceptions of recent Nigerian and Congolese African immigrants in Illinois. Findings could help to inform cultural adaptation of evidence-based nutrition education programs for these groups of African immigrants. [ABSTRACT FROM AUTHOR]

This assessment addresses a food enzyme preparation consisting of the immobilised non‐viable cells of the non‐genetically modified bacterium identified by the applicant (Samyang Corporation) as Microbacterium foliorum strain SYG27B. This strain produces the enzyme D‐psicose 3‐epimerase (EC 5.1.3.30). The food enzyme preparation is used for the isomerisation of fructose to produce the speciality carbohydrate D‐allulose (synonym D‐psicose). Since the hazard identification and characterisation could not be made and the identity of the production organism could not be established, the Panel was unable to complete the assessment of this food enzyme preparation containing D‐psicose 3‐epimerase. [ABSTRACT FROM AUTHOR]

Background: In Australia, the prevalence of food insecurity increased by 1.5% between 2014 and 2016 and 2018 and 2020 due to effects of the COVID‐19 pandemic. OzHarvest offers a 6‐week Nutrition Education and Skills Training (NEST) programme to adults at risk of food insecurity. NEST provides 2.5‐h weekly cooking workshops on simple, healthy and affordable meals. This study aimed to determine the immediate (post) and longer‐term (6 months) impacts of participation in NEST. Methods: A quasi‐experimental study with pre–post surveys (n = 258) and 6‐month follow‐up surveys (n = 20) was conducted from June 2019 to July 2022. Survey results were obtained from NEST programme participants (≥18 years) from six major Australian cities. Results: Participants demonstrated immediate improvement in nutrition knowledge (p < 0.001), food preparation behaviours (p < 0.001) and confidence and self‐efficacy (n = 222; p < 0.001). Intake of discretionary foods decreased (p < 0.001), whereas fruit, vegetable and water intake increased (p < 0.001). Food security improved from 57% to 68% immediately after the completion of the programme (p < 0.001). Participants demonstrated longer‐term improvements in nutrition knowledge (p < 0.001), cooking confidence (n = 8; p = 0.03), food preparation behaviours (p = 0.003) and increased vegetable (p = 0.03) and fruit intake (p = 0.01). Conclusions: Participation in OzHarvest's NEST programme results in short‐term improvements in food security levels and dietary behaviours. Over the longer term, these changes were sustained but to a lesser degree, indicating that systemic changes are required to address underlying socio‐economic disadvantages. Key points: NEST is a 6‐week programme that provides nutrition education and skills training on cooking simple, healthy and affordable meals to adults at risk of food insecurity.Participation in the programme resulted in significant beneficial impacts for food security, food literacy and dietary intake.Over the longer term, these changes were sustained but to a lesser degree, indicating that systemic changes are required to address underlying socio‐economic disadvantages.It is recommended that food literacy programmes such as NEST be accompanied with financial programmes and job placement schemes. [ABSTRACT FROM AUTHOR]

Objective: This study advances contemporary theories of motherhood, mothering, and foodwork within the context of poverty by focusing on the ways that low‐income Black mothers engage interdependent culturally distinct mothering strategies in light of a porous social safety net. Background: Contemporary standards for good parenting are increasingly resource‐based. As such, the intricate and tactical ways that low‐income Black mothers manage to make food ends meet with little means and few resources are often obscured in favor of hegemonic forms of mothering. Method: This study draws on 44 in‐depth interviews with low‐income Black mothers and grandmothers to examine their survival strategies, focusing on food provision. Results: Findings reveal that these mothers prioritize basic needs provision, such as food and feeding, and achieve this often difficult goal by engaging a cultural toolkit that we term symbiotic mothering. Symbiotic mothering is constructed and reinforced through the collective processes of maternal exchange, mutual aid and resource pooling, and the intergenerational and horizontal transmission of cultural knowledges, values, and practices. Conclusions: While there is a wealth of scholarship interrogating the ways Black women deviate from dominant mothering expectations, symbiotic mothering highlights the unique cultural skillsets these mothers actively engage to meet the everyday demands of mothering, particularly related to food provision. [ABSTRACT FROM AUTHOR]

A 240‐mg single tablet has been developed with the focus of reducing the pill burden of the apalutamide daily dose of 240 mg (4 × 60‐mg tablets). An open‐label, randomized, single‐dose phase 1 study with a 2‐sequence and 2‐period crossover design in healthy men determined the bioequivalence of a 240‐mg single tablet versus the currently available 4 × 60‐mg tablets (Part 1, N = 74) and assessed effect of a high‐fat meal (Part 2, N = 21) on apalutamide maximum plasma concentration (Cmax) and the area under the plasma concentration‐time curve (AUC0‐72 h). The 90% confidence interval of geometric mean ratios for Cmax and AUC0‐72 h fell between 80% and 125% for both Part 1 and Part 2. No new safety concerns with the 240‐mg single tablet were observed. To support the use of different food vehicles as well as nasogastric (NG) tubes for alternative administration, we conducted in vitro compatibility studies to evaluate the purity, dose, and stability of 240‐mg tablets dispersed in applesauce/yogurt/orange juice/green tea as well as in NG tubes (polyurethane/silicone/polyvinyl chloride). The studies confirmed the alternative administrations do not affect the purity, dose‐accuracy, or stability of apalutamide. The apalutamide 240‐mg tablet is bioequivalent to 4 × 60‐mg tablets and compatible with the tested food vehicles and NG tubes. [ABSTRACT FROM AUTHOR]

Ayurveda, the Science of Life, not only utilises medications to cure diseases but also employs Anupana, Ahara (diet), and other techniques to preserve a person's health and manage diseases. Ayurveda places strong emphasis on fundamental dietary principles such as suitable food, combinations of food, cooking techniques, storage, dining environment, hygiene, and manners. Pathya Ahara (Wholesome diet) Kalpana (Ayurvedic Dietetics) is a unique concept. Pathya (Wholesome) refers to that which provides relief to individuals through the use of diet and regimen. The primary goal of discussing Pathya (Wholesome) Ahara Kalpana (Ayurvedic Dietetics) is to highlight the importance of providing proper nutrition based on one's constitution in preserving physical health and in balancing Dosha, Dhatu, Mala, and Agni to aid in curing various ailments. The term "Pathya" (Wholesome) refers to the diet and lifestyle that are compatible with a person's channels, constitution, and strength, respectively. The key idea behind Pathya (Wholesome) Ahara (diet) serves as the foundation for both the preventive and therapeutic components of Ayurveda. According to Ashtavidha Ahara Vidhi Visesha Ayatana (Rules regarding Diet), there are various methods for the prevention, diagnosis, and treatment of paediatric disorders as described in Ayurveda. Therefore, utilising preventive measures can help in maintaining a disciplined lifestyle and promoting a healthy existence. [ABSTRACT FROM AUTHOR]

The increased demand for home meal replacement (HMR) foods due to demographic changes requires research focusing on sensory evaluation. This study compares consumer acceptance, sensory profile, and emotional response of HMR based on test conditions (central location test; CLT or home‐use test; HUT) and cooking methods (microwave or pan cooking). The sensory evaluation involved 204 panels, and significant differences were observed in acceptance ratings between CLT and HUT (p <.05). Texture liking was the only significantly different attribute between cooking methods (p <.05). Sensory profiling indicated highly similar characteristics across test conditions and cooking methods. Emotional responses varied depending on the test conditions and cooking methods. In the HUT, positive emotions such as 'active,' 'enthusiastic,' and 'happy' were stronger than those in the CLT (p <.05). Active and positive attitudes such as 'adventurous,' 'aggressive,' 'enthusiastic,' 'interested,' and 'wild' were stronger in microwave cooking than in pan cooking (p <.05). The results showed that the 'IKEA effect' exists in the self‐cooking process, leading to higher liking scores and positive emotions in the HUT compared to the CLT, while intrinsic sensory qualities of the samples were unaffected by external factors, test conditions, and cooking methods. Practical applications: Our research findings provide practical cooking guidelines for food developers who aim to enhance consumers' acceptance and evoke positive emotions during HMR food cooking. In addition, it was shown how the cooking process affects the evaluation of the products in liking, sensory profiling, and emotional responses by comparing CLT and HUT conditions. [ABSTRACT FROM AUTHOR]