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Excessive salt intake is highly prevalent worldwide, posing as a risk factor for cardiovascular diseases. Scientific evidence supports the need for salt reduction in food. This project aimed for application of microencapsulation of aromas of aromatic plants and spices to decrease/exclude salt. Product was applied in school and adult meals in two canteens. Participants fulfilled a questionnaire for hedonic, salt and overall evaluation. Results for sensorial evaluation show no significant differences for most of the parameters (overall evaluationchildren – MCMc = 7,5, SD = ±1,6; MIMc = 8,2, SD = ±1,3; saltchildren – MCSc = 2,9, SD = ±0,7; MISc = 2,6, SD = ±0,7; overall evaluationadultsMCM = 6,8, SD = ±1,1; MIM = 6,5, SD = ±1,3; saltadults – MCM = 3,1, SD = ±0,5; MIM = 2,75, SD = ±0,5)), evidencing good acceptance. This product constitutes a strategy for salt reduction/elimination in catering and people's homes. [ABSTRACT FROM AUTHOR]

The aim of this article is to analyze the relationships between haute cuisine chefs and to identify which elements of these relationships enhance the generation of ideas and the exchange of knowledge. A qualitative methodology is applied based on the analysis of in-depth interviews with almost the entire population of Michelin-starred chefs of Catalonia, Spain, an outstanding case in this sector. The findings show the most important elements of the relationships that drive the creation and transfer of knowledge. These elements can be differentiated between professional and personal aspects and classified as face-to-face or non-face-to-face. Admiration, recognition and collaboration are some of the examples of the effects derived from these relationships. The identified elements are important not only as sources of inspiration in creativity and innovation processes but also to create a professional and personal environment to collaborate and achieve common objectives of the sector. [ABSTRACT FROM AUTHOR]

Laser food processing has the breath-taking potential to revolutionize the industry in many aspects. Among the different laser configurations, CO2 laser has received special attention due to its relative high efficiency in power generation, its high-power output and its laser beam wavelength, infrared, which is strongly absorbed by water, the main component of food materials. Over the last 50 years, different uses of CO2 laser for processing foods have been proposed so far, including cooking, broiling and browning, selective laser sintering, marking, microperforation for improving downstream mass transfer operations (e.g. infusion, diffusion, marinating, salting, drying, extraction), cutting and peeling, and microbial surface decontamination. The present work is a review of the state of the art of the use of CO2 laser for food processing that covers the main characteristics and mechanisms of this technology, as well as the most important published results regarding its applications in the agri-food sector, highlighting the main challenges to bring out its full potential in the coming years. [ABSTRACT FROM AUTHOR]

Objective: The goal of this research was to uncover narratives around food access and consumption among Black women who attend HBCUs before and during the COVID-19 pandemic. Participants: Black women, ages 18–25. Methods: Focus groups were used to understand how participants defined healthy foods as well as barriers and facilitators of consumption. During the pandemic follow-up focus groups uncovered how COVID-19 impacted their access and consumption patterns. Results: Findings revealed that HCBU women faced similar and distinct concerns around food access prior to and during the pandemic. Students were limited by price, budgets, proximity to healthy foods, kitchen access, and cooking tools. However, proximity or transportation both before and during the COVID-19 pandemic encouraged students to access healthy foods. Conclusion: For students who are already at a societal disadvantage and attend a university located in a food desert, access to nutritious foods can be an exacerbated plight. [ABSTRACT FROM AUTHOR]

Over the past decade home cooking in the Senegalese city of Dakar has come to be dominated by culinary practices of saf sap: the incorporation of new commodities and flavor enhancers and the invention of new cooking techniques that intensify the taste of everyday dishes. Producing a well flavored meal is a crucial part of women's domestic work, but cooks are increasingly critiqued in Dakar, accused of traducing culinary heritage, challenging the authority of elders, and spreading metabolic disease. Drawing on ethnographic research in Senegalese households and qualitative interviews and focus groups with women who prepare food, I introduce the analytical category of "flavor work" to show how the everyday making of taste in a West African city is embedded in historical and contemporary forms of household social reproduction. Controversy over the taste of home cooking reveals how women's flavor work serves a double reproductive purpose. Flavor work creates culturally coherent and intelligible meals, but it also forms part of broader subsistence strategies: techniques for navigating scarcity and rupture. [ABSTRACT FROM AUTHOR]

The sharing of familiar foods is but one of the ways a cultural group identifies itself. But what happens if that cultural group begins to lose touch with, or control of, its food traditions? Worldwide, professional chefs are embracing traditional indigenous cookery techniques and ingredients in their search for national culinary identity. In doing so, the line between ownership and appropriation is becoming an increasingly fine one. Within today’s Māori society, the hāngī is one of the few remaining traditional food preparation techniques still in regular use. Yet the use of its traditional earth oven form is growing more infrequent as less labor-intensive variations grow in popularity and as the technique becomes increasingly incorporated into commercial hospitality practice. Drawing on research that explores the knowledge and personal experiences of seven hāngī practitioners, this paper examines the cultural significance of the hāngī as a traditional indigenous food preparation technique. As the hāngī increasingly crosses over into the commercial realm it questions the fine line between cookery technique and indigenous culinary property as it asks just what makes a hāngī a hāngī? [ABSTRACT FROM AUTHOR]

\nImplications for gastronomyIn this study, the effects of different cooking techniques on some physicochemical, color, texture and sensory properties of rainbow trout farmed in net cage systems were investigated. The greatest water loss was found in the deep-fried group and the least water loss in sous vide group. The pH of the groups increased with cooking, but lowest pH was fish cooked sous vide. The highest L* value was determined from the group cooked under pressure of 70KPa (p < 0.05), while the lowest L* value was observed in the deep-fried group (p < 0.05). The maximum hardness (N) was found in the group cooked under pressure of 10KPa (p < 0.05). Pressure cooking techniques in automatic cookers for cooking trout cubes can be said to be one of the most suitable innovative cooking methods when color, textural characteristics and sensory juiciness values are taken into account in meat texture.Fish meat is a valuable food. Suitable for both home and restaurant consumption, delicious, aromatic, healthy, perishable, and suitable for various cooking methods. In addition, it is a product with high sales value. Large rainbow trout (over kilograms) grown in the Black Sea has a high yield of meat and is sold for $13–14 per kg on both the domestic and foreign markets. Although all frying methods are applicable to this fish. This study examined whether the products prepared in new generation auto cooker and sous vide cookers are preferred by the consumers. The main criteria for buying raw fish are firmness to the touch, structure of the eye, redness of the gills, etc. such factors. What is desired in the end product that comes from the the sea to plate is a fish meat that is visually appealing in color and texture and leaves a unique taste and aroma on the palate when consumed. From this point of view, it was found that the color, uniformity and sensory characteristics of large rainbow trout cooked with automatic cookers used in both domestic and industrial kitchens are better. [ABSTRACT FROM AUTHOR]

Domestic cooking is changing the world over. Kitchen technologies and the smartphone transform the way we cook and whom we cook with. Coupled with urbanisation and the shrinking of households, cooking seems to be an increasingly solitary practice. At the same time, these processes did not change who cooks; across the globe it is mostly women who prepare the daily meal for their families. Yet, rather than treating domestic cooking solely as a gender relations issue, this article presents ethnographic research with low-income domestic cooks in Marrakech, Morocco, to argue that unequal generational relations are also important drivers of change in family life. Paradoxically, rather than cook alone or simplify meals, kitchen appliances and social media were employed to continue preparing elaborate family meals. Through a thick description of the preparation of a spread called amlou and of pizza, this article explores why domestic cooking remains centralto idealised notions of womanhood and family life in Marrakech and beyond. It introduces the concept of culinary connectivity to understand how new technologies were employed ininter-generational negotiations of cooking knowledge and power. Moreover, while the crafting of culinary connectivity enables young generations of low-income womento emancipate themselves from age-based power in the home, these practices also enmesh them in new relations of dependence on money and the market. By making cooking central to understanding the (re)production of everyday family life in the context of poverty, this article contributes to cross-cultural studies of food and to regional debates about the family. [ABSTRACT FROM AUTHOR]

The prison's culinary sphere is a vibrant social arena where the institution's power structure and dynamics are exposed, enforced, negotiated, and restructured. In Israel, the practice of cooking inside the prison cells is not officially permitted (or forbidden) but is generally tolerated by the prison staff. People in Israeli prisons form ethnic-based in-cell cooking groups, allot resources, and invest skills, time, and effort in cooking their own meals. In this article, we explore the meanings attributed to in-cell group cooking by people incarcerated in Israeli prisons. We applied interpretive phenomenological analysis to interviews with 18 people in prison. Three themes emerged from the participants' narratives: (1) in-cell group cooking as an ambiguous practice, (2) the cooking group as a hub for conflict resolution and maintenance of community life, and (3) the cooking group as an opportunity to preserve some aspects of out-of-prison identity and freedom. In the discussion, we introduce the term "culinary redemption" and argue that prison food is a powerful marker of "being inside," while the substantial efforts invested by people in prison to improve their diet and create alternatives aim at changing their self-perception from inmates to free persons, at least to a certain extent. [ABSTRACT FROM AUTHOR]

This study explored whether household and outdoor air pollution is associated with a greater risk for metabolic syndrome (MetS) among women. In all 11,860 women who cooked with clean energy were included in the analysis. Cooking frequency, range hood use during cooking, passive smoking exposure, and solid fuel use for heating were used to represent household air pollution. The 2-year average concentration of PM2.5, and face mask usage were used to reflect outdoor air pollution exposure. An index of air pollution exposure was also constructed. Multivariable logistic regression models were used to estimate the association between air pollution and risk for MetS, and a positive correlation was found. Our results indicated that household cooking used clean energy and exposure to a high level of outdoor PM2.5 without face mask usage may contribute to an increased risk for MetS among women. [ABSTRACT FROM AUTHOR]

The purpose of this study was to develop a restaurant authenticity scale (RAS), containing multiple restaurant attributes and authenticity conceptualizations. A four-step approach was used to develop this scale. Ultimately, the RAS contained 20 items and three dimensions: authenticity of ambiance, authenticity of cuisine, and authenticity of people. Findings from the current study show that the authenticity of cuisine dimension explained the greatest amount of variance of restaurant authenticity. With regard to theory, the current study has determined which items, authenticity conceptualizations, and dimensions should be included in the RAS. The current study offers guidance to restaurant practitioners by calling attention to key restaurant attributes which are critical to guests' perceptions of restaurant authenticity. [ABSTRACT FROM AUTHOR]

Following a traumatic brain injury (TBI), meal preparation may become challenging as it involves multiple cognitive abilities and sub-tasks. To support this population, the Cognitive Orthosis for coOKing (COOK) was developed in partnership with an alternative residential resource for people with severe TBI. However, little is known about the usability of this technology to support people with TBI living in their own homes. A usability study was conducted using a mixed-methods single-case design with a 35-year-old man with severe TBI living alone at home. The number of assistances provided, time taken and the percentage of unnecessary actions during a meal preparation task were documented nine times to explore the usability of COOK. Interviews were also conducted with the participant to document his satisfaction with COOK. Potential benefits were explored via the number of meals prepared per week. The usability of COOK was shown to be promising as the technology helped the participant prepare complex meals, while also reducing the number of assistances needed and the percentage of unnecessary actions. However, several technical issues and contextual factors influenced the efficiency and the participant's satisfaction with COOK. Despite improving his self-confidence, COOK did not help the participant prepare more meals over time. This study showed that COOK was easy to use and promising, despite technical and configuration issues. Results suggest the importance of further technological developments to improve COOK's usability and fit with the needs of people with TBI living in their own homes. Cognitive Orthosis for coOKing (COOK) is a promising technology to support people with TBI when preparing meals within their homes, though usability issues need to be corrected. Factors such as current meal-preparation related habits, expectations and availability of technical support were found to influence the usability of COOK. Various questions to consider in future studies involving an assistive technology for cognition to support meal preparation were identified. [ABSTRACT FROM AUTHOR]

Food spoilage caused by foodborne microorganisms will not only cause significant economic losses, but also the toxins produced by some microorganisms will also pose a serious threat to human health. Essential oil (EOs) has significant antimicrobial activity, but its application in the field of food preservation is limited because of its volatile, insoluble in water and sensitive to light and heat. Therefore, in order to solve these problems effectively, this paper first analyzed the antibacterial effect of EOs as an antimicrobial agent on foodborne bacteria and its mechanism. Then, the application strategies of EOs as a sustained-release antimicrobial agent in food preservation were reviewed. On this basis, the release mechanism and application cases of EOs in different antibacterial composites were analyzed. The purpose of this paper is to provide technical support and solutions for the preparation of new antibacterial packaging materials based on plant active components to ensure food safety and reduce food waste. [ABSTRACT FROM AUTHOR]

The progressive electrification of kitchens that still place gas cookers center stage raises important questions about the relationship between energy, technology, and culinary practices that emphasize the relevance of more deeply understanding past transitions. This research explores material culture and culinary technology, examining the link between culinary practices and the shift to gas usage in Lisbon households during the 1930s. Seeking to understand this Gaztronomy, we analyzed the programs and recipes from the cooking courses sponsored by the main Lisbon gas utility company during the period 1931–1939, considering aspects such as the stages in the energy transition, diffusion of gas stoves and the characteristics of Portuguese culinary literature. The nearly four hundred recipes presented in the cooking lessons featured in these materials highlight the association between the cosmopolitan nature of the proposed selection and the modernity of gas cooking, leading to an attempt to understand the role of this “modern energy” as an inducer of new culinary practices in the domestic and family sphere. Culinary expertise proved to be an appealing and powerful tool for overcoming resistance to change and consumer anxieties over adopting a new fuel, indeed, as observed by the main Lisbon supplier at that time. [ABSTRACT FROM AUTHOR]

Cooking classes offer a wide range of experiential benefits for individuals as a third-generation gastronomy form. However, despite some research on the cooking class experience, no study has covered the overall memorable cooking class experience. To bridge this gap, this paper aims to explore the components that represent memorable cooking class experiences in a leisure gastronomy context. To address the objective of this study, we adopted a qualitative research approach and interviewed 16 participants. We content-analyzed the gathered data. Our analysis identified five main themes that contribute to memorable cooking class experiences: cooking-companionship, socializing, cooking knowledge, involvement, and sense of taste (tastescape). Moreover, these components were found to contribute to overall participation satisfaction, affective and behavioral outcomes. The research outputs provide a theoretical understanding of a holistic picture of memorable cooking class experiences and meaningful implications for practitioners. This paper is the first to examine the cooking class from the perspective of the memorable experience concept. Therefore, the outputs of this article are believed to contribute to the literature on food-related experiences. [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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

Nutrition literacy is a subset of health literacy that helps patients understand which foods are best for their specific health profile. Cookbooks are collections of recipes that teach people how to cook. Through their brightly colored illustrations and easy to read language, cookbooks help patients with low nutrition literacy by both engaging their interest in food and increasing their nutritional education. Cookbooks are essential patient education resources, and healthcare professionals should be aware of the value cookbooks have in increasing patient education. This article explains the importance of nutrition literacy and explores how cookbooks are essential components to create a more robust health information experience for patients and libraries. [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]

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]

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]

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]

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]

Lately the two of us have been on the hunt for whitefella dreamings, although they are not hard to find. They are not the kind of Dreaming that Aboriginal people hold for Country, but something else: dreams whitefellas conjure up to make mischief, to claim power and mastery. This article traces Modern Australia back through colonial dreams—ones that were enlivened by the magic of Captain Cook and the tricks he pulled to claim possession over a third of the Australian continent for Britain's king. It begins by considering the meanings and possibilities behind whitefella dreaming as a way of situating Cook as an ancestral spirit of Modern Australia. The article then looks at where Cook's spirit might be hiding today, drawing on several instances of powerful mimetic surplus as counter-dreamings that break the spell of unknowing in the past and present. Finally, it searches for the magic beneath the magic of Cook's claim of possession and offers a counter-dreaming of its own to reveal the continuation of that magic here in the present day. [ABSTRACT FROM AUTHOR]

This study aims to determine how cooks working in the businesses evaluate halal foods served to the consumers and their knowledge levels on halal foods. While preparing the study, similar studies on consumers' purchasing preferences, halal food certification, and individual and socio-cultural factors were taken as a basis. In the study, the researcher examined whether there is a significant difference between consumers' perception of halal products, their knowledge about halal products, and demographic characteristics. It was revealed that education and graduation were sources of differences in the level of knowledge. As the education level increases, the level of consciousness increases, and as the education level decreases, the level of consciousness decreases. [ABSTRACT FROM AUTHOR]

To investigate what factors are associated with food insecurity (FI) among freshman students and identify potential solutions. 73 freshman students. Cross-sectional, Internet survey-based study. Fisher's Exact tests examined factors associated with food security (FS); Cohen's Kappa assessed the agreement between FI scores and self-assessment; thematic analysis used Nvivo 12. FI was 54.2% among the diverse students (65% non-white). Factors associated with FS included mother with a college degree (p =.018); father employed full-time (p <.001); identifying one's family financial situation as better than others (p = <.001); not obtaining personal student loans (p = 0.022). Students with FI tended to overestimate their FS status. Suggested solutions for FI included: improved finances, improved food accessibility, improved cooking skills. Future interventions should target freshmen who obtain personal student loans or have parents with less than a college degree or unstable employment status. (148) [ABSTRACT FROM AUTHOR]

Heavy metal exposure through rice consumption (Oryza sativa L.) is a human health concern. This systematic review and meta-analysis investigated the association between toxic metals exposure and rice cooking methods. Based on the inclusion and exclusion criteria, fifteen studies were selected as eligible for the meta-analysis. Our results showed a significant decrease in the content of arsenic, lead, and cadmium following the cooking rice (WMD= −0.04 mg/kg, 95% CI: −0.05, −0.03, P = 0.000), (WMD = −0.01 mg/kg, 95% CI: −0.01, −0.01, P = 0.000), and (WMD = −0.01 mg/kg, 95% CI: −0.01, −0.00, P = 0.000), respectively. Furthermore, based on the subgroup analysis the overall rank order of cooking methods in the rice was rinsed > parboiling > Kateh > high-pressure, microwave, and steaming. The findings of this meta-analysis indicate the beneficial effects of cooking on reducing arsenic, lead, and cadmium exposure via rice consumption. [ABSTRACT FROM AUTHOR]

Gastronomy tourism is a niche area of heritage tourism and attending cooking classes to learn about and engage in food preparation is a popular form of gastronomy tourism. Many cooking schools have come up in tourist destinations all over the world in many forms such as part of homestay accommodation, home-based cooking classes, professional culinary schools and small restaurants offering cooking lessons along with dining. This study aims to explore tourists' experiences related to cooking classes in Cinque Terre using the experiential framework proposed by Kim, Ritchie and McCormick in their article "Development of a scale to measure memorable tourism experiences" published in Journal of Travel Research 51(1). A content analysis of the online reviews of the Cinque Terre Cooking Schools on TripAdvisor was carried out using the aforementioned experiential framework. Findings indicate that four of the dimensions of the tourist experience framework were considered significant by the participants of the cooking classes, namely involvement, hedonism, local culture and knowledge and that often these dimensions overlap creating inextricable and complex bonds between them. The study contributes to the literature on third-generation gastronomy tourism experiences, focusing on tourists' participation in interactive foodscapes in cooking classes in Cinque Terre. [ABSTRACT FROM AUTHOR]

Objective: College is characterized by transition, students shifting from dependence to independence in numerous roles/responsibilities. Deficiencies in food/nutrition aptitudes and dietary intake exist, evidenced by declining physical well-being and poor eating patterns/practices within the population. Studies examining interventions to improve food/nutrition aptitudes and dietary intake among college students are limited. Participants/methods: A nutrition education program, Culinary Boot Camp (CBC), was developed and delivered to college students at a land-grant university. Online surveys assessed food/nutrition aptitudes and dietary intake pre-/post-/follow-up intervention. Results: Of 86 CBC participants, 71 pre-, 46 post-, and 20 follow-up surveys were completed. Several food/nutrition aptitudes improved (p ≤ 0.05), with greatest improvements in cooking skills/attitudes and healthy eating/grocery shopping self-efficacy (p < 0.01). Additionally, dietary intake of various micronutrients (vitamin C, magnesium, potassium) and fiber increased with statistical significance (p < 0.01). Conclusions: Results suggest CBC is an effective nutrition education program to improve food/nutrition aptitudes and dietary intake amomg college students. [ABSTRACT FROM AUTHOR]

Given the increasing popularity of gastronomy tourism in emerging destinations, this study aims to develop and validate a scale that captures the image of local cuisine from domestic and international tourists' perspectives. The present study follows three sequential phases of the scale development procedure: qualitative inquiry, scale refinement, and validation. The image dimensions i.e., physical well-being, culinary heritage, sensory appeal, gastronomic offerings, and affective image were tested using independent samples. In the calibration and validation sample, the five underlying dimensions showed support for a higher-order structure of scale related to image of local cuisine. The measurement invariance analysis confirmed the generalizability of cuisine image scale across the domestic and foreign tourists. [ABSTRACT FROM AUTHOR]

The cooking act is one of the primary sources of indoor air pollution. Frying is one of the oldest food processing methods that has received much attention in studies due to various pollutants. Oxidation of oil via the raising of temperature leads to the formation of alkadienals, known as precursors of monoaromatics hydrocarbons, such as benzene and toluene ethylbenzene, and xylene isomers (BTEX). The compounds have carcinogenic effects on human health and cause environmental effects by forming secondary organic aerosols (SOA) and ozone. Within this regard, many studies assessed the emission of the chemicals at the indoor area, stacks of commercial kitchens, and emission points, while they considered the effects of various factors like oil temperature, oil type, and additions on the formation of BTEX and another VOCs. Temperature as an accelerator factor has a direct relationship, while time has not shown specific emissions. The oils depend on their compositions, have different oxidative stability. Indeed, the oils with higher unsaturated contents are more susceptible to oxidation. Among unsaturated fatty acids, polyunsaturated than monounsaturated types have a higher oxidation rate. However, foods/additives can vary frying content compositions and influence emissions. In this paper, we attempt to review the measurement procedures, influential factors on formation and methods to assess the environmental and health impacts of BTEX. [ABSTRACT FROM AUTHOR]

Objective: College students are in a critical period of life where many lifestyle changes occur that influence health. The dietary changes that occur in college can persist throughout life and influence health and weight status. Several factors influence eating behaviors and dietary habits during college, and this study explores the dietary beliefs of college students and the factors that influence students’ diets. Participants: Students (n=49; 20% male; 76% female; 4% other) attending a rural Midwestern university. Methods: Focus groups (n = 7) were used for exploratory research. Demographic and food security data were also collected. Focus group data were analyzed using open coding methods. Themes and subthemes emerged from analysis. Results: Four major themes emerged across focus groups: 1) food and health beliefs; 2) social influence; 3) university influence; and 4) body image beliefs. Conclusions: Findings support offering nutrition education that incorporates foundational nutrition knowledge and cooking skills to all college students. [ABSTRACT FROM AUTHOR]

This research explores how the eighteenth-century Pacific environment shaped James Cook's first voyage into the South Seas. Although a multitude of different investigations and numerous biographies on Cook examine this exploration, there is limited analysis of its environmental dimension. This study offers a new perspective on this famous voyage - in terms of cultural and technological impediments - from the Island of Tahiti to Aotearoa New Zealand, and to the Eastern Coast of Australia. Through a reading of expedition accounts that focus on environmental elements, it is possible to shed new light on the failure to discover the Southern Continent, uncover mistakes in observations about new territories, and understand conflicts with Indigenous people. The aim of this article is to widen the discussion about eighteenth-century European explorers by highlighting the impact of rain, winds, heat, and waters on human will and actions. [ABSTRACT FROM AUTHOR]

Anthropologists have recently paid greater attention to gender and the division of labor in subsistence societies around the world. These studies have included Ancestral Puebloan societies in the United States Southwest, particularly on the Colorado Plateau. Based on ethnographic literature, women in this region have been responsible traditionally for a wide range of domestic activities, including child-rearing, farming, food preparation, cooking, pottery making, basket weaving, and collecting and transporting firewood and water. The present study presents a predictive model for prehistoric cooking energy systems on the Colorado Plateau. This model examines the causal links between environmental variables and fuelwood demand, acquisition, and use. These causal relationships have been delineated in contemporary cross-cultural research as well as studies of high-altitude cooking. Fuelwood collection, transport, and use form the core of women's workload. This preliminary study serves to predict women's annual workload based on the relationship between the number of fuelwood collecting trips and the elevation of Ancestral Puebloan settlements. [ABSTRACT FROM AUTHOR]

Vegetables are an excellent source of biologically active compounds and natural antioxidants, such as phenols, carotenoids and chlorophyll, etc. But most vegetables are eaten after cooking. Domestic cooking methods include boiling, steaming, microwaving, roasting, frying, and sous-vide. These cooking methods lead to changes in the nutritional and processing characteristics of vegetables, but only some of the changes are desirable. There are many reports on cooking various vegetables, but the summary of these aspects is relatively few and not comprehensive. Therefore, we recognize the need to update the quality, nutritional composition, chemical properties and health benefits of vegetables. We reviewed the results of many studies that evaluated the effects of different cooking methods on the physicochemical, nutritional characteristics, and antioxidant activity of different varieties of vegetables. Studies have shown that although cooking can cause the degradation of certain biologically active compounds, the denaturation of antioxidant and the decline of sensory properties, it is also possible to preserve and protect bioactive compounds and their antioxidant activity through appropriate cooking methods. Therefore, the selection of appropriate cooking methods and conditions is crucial for the optimal sensory properties of the selected vegetables and the content of beneficial compounds. [ABSTRACT FROM AUTHOR]

Vitamin B12 deficiency and insufficiency can lead to both hematological and neurological impairments. This review examines nondisease causes and risk factors associated with dietary availability, such as eating habits, food processing, cooking techniques, and bioavailability, as well as increased physiological needs and iatrogenic factors linked to medication use or surgical procedures. As a result of these nondisease influences, groups at higher risk include vegans, vegetarians, older adults, individuals with limited diets, breastfed and preterm infants, and those who primarily consume foods prepared or cooked in ways that reduce vitamin B12 content, as well as individuals on certain medications or who have undergone specific surgeries. Recognizing these diverse risk factors helps develop strategies for prevention and intervention to minimize the adverse health effects related to B12 deficiency and insufficiency. [ABSTRACT FROM AUTHOR]

Objective: The objective of this study was to test the effect of video technology on cooking self-efficacy in undergraduate college students living off-campus at a public Midwestern University. Participants: 71 undergraduate college students living off-campus at a large Midwestern University. Methods: Online surveys assessing changes in self-efficacy, number of meals cooked per week, and barriers to cooking. Results: There were statistically significant improvements from pretest to post-test cooking self-efficacy scores for participants but no statistically significant differences between pretest and post-test number of meals cooked per week. There were no statistical differences between recipe intervention groups. Conclusions: Students reported confidence in cooking skill, but lacked time and equipment associated with cooking healthy meals. Overall, the use of video technology was effective at improving self-efficacy for cooking if meals are simple and short, and videos are short to maintain viewer attention. [ABSTRACT FROM AUTHOR]