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The article highlights the low consumption of fruits and vegetables among Americans, which contradicts nutrition guidelines for preventing cardiometabolic diseases. It emphasizes the importance of improving nutrition, especially in underresourced communities. Topics include the challenges of poor nutrition and its impact on chronic diseases, as well as the need to address food insecurity and diet quality for better health outcomes.

This study aimed to investigate the feasibility of implementing an assistive technology for meal preparation called COOK within a supported community residence for a person with an acquired brain injury. Using a mixed-methods approach, a multiple baseline single-case experimental design and a descriptive qualitative study were conducted. The participant was a 47-year-old woman with cognitive impairments following a severe stroke. She received 21 sessions of training on using COOK within a shared kitchen space. During meal preparation, independence and safety were evaluated using three target behaviours: required assistance, task performance errors, and appropriate responses to safety issues, which were compared with an untrained control task, making a budget. Benefits, barriers, and facilitators were assessed via three individual interviews with the client and three focus groups with the care team. Both quantitative and qualitative analyses showed that COOK significantly increased independence and safety during meal preparation but not in the control task. Stakeholders suggested that the availability of a training toolkit to a greater number of therapists at the residence and installation of COOK within the client's apartment would help with successful adoption of this technology. COOK is a promising assistive technology for individuals with cognitive deficits who live in supported community residences. COOK is a promising assistive technology for cognition to increase independence and safety in meal preparation for clients with ABI within their supported living contexts. Receiving training from an expert and the availability of technical support are imperative to the successful adoption of COOK. [ABSTRACT FROM AUTHOR]

Opting for homemademeals is the healthiest choice. We assessed the change in nutritional practices among parents/caregivers exposed to health promotion campaigns. Pre- and post-intervention surveys inquiring about nutritional practices were conducted respectively in March and June 2022 in a community-based sample of 583 parents/caregivers in Albania (62% females; age: 39.7±7.1 years; response: 83%). The multi-component intervention consisted of community-based 'onsite' events (awareness raising campaigns) and 'online' interventions (knowledge portal and digital applications). After the intervention, the prevalence of home cooking and/or provision of home-made foods to children for eating at school increased by 11% (both P<0.01). Engagement in healthy nutritional practices 'only after the intervention' increased especially among Roma/Egyptian parents/caregivers. [ABSTRACT FROM AUTHOR]

"Cooking with Plants in Ancient Europe and Beyond: Interdisciplinary Approaches to the Archaeology of Plant Foods" is a valuable resource for researchers studying food production in the past. The book features state-of-the-art research on the archaeology of plant-based food production, with a focus on the Aegean and Balkans regions. It includes case studies from various geographic areas, such as South Asia and the United States, and explores the challenges of working with archaeological plants. The book also examines the tools and techniques used in food processing and preparation. Overall, "Cooking with Plants" is a comprehensive and diverse collection of papers that would benefit anyone interested in plant-based food. [Extracted from the article]

Cooking traditional meals using a solar cooker is often challenging because it may require maintaining temperatures of 63 to 180°C for extended periods. A popular Mesoamerican/Mexican dish, "tamale," is a vapor-cooked corn dough meal/flour wrapped inside corn husk, which may be prepared in a solar cooker. However, its nutritionally rich variety, "elote tamal" prepared from ground fresh corn kernels of tender corncobs with added sugar, fresh milk, and butter, becomes unpalatable under such solar cooking. The initial slow rise in temperature leads to the fermentation of the dough-milk mix and degrades the product. We show that an auxiliary electric heater boosting the temperature at the initial period in an electric-solar hybrid cooker can overcome this limitation. Furthermore, we found significant differences in the total sugar and titratable acidity in the slow-cooked elote tamal. These differences are associated with the incipient fermentation introduced in the milk-containing dough mix during the slow heating stage in traditional solar cooking. We analyzed and compared the protein, fat, moisture content, ash, total sugars, total fibers, titratable acidity, and color of elote tamales prepared under four different cooking conditions. Milk-based tamales under solar cooking require an additional thermal booster at the initial stage to avoid fermentation and eventual loss of quality of the cooked dish. This research is also relevant to the solar cooking of other milk-based meals. [ABSTRACT FROM AUTHOR]

The article analyzes debates and dialectical conflicts on culinary norms. Two conditions of social practices that govern actions and attitudes are attribution of aesthetic value properties to the objects they are concerned with and aiming for aesthetic values. Some culinary practices are claimed to qualify as aesthetic practices. However, there are practice-internal norms which are expected to be followed according to tradition. It is argued that appealing to practice-internal norms justifies individual attitudes toward occurrences in food practices. Conflict about practice-internal norms are evident in the domain of signature cuisine, where the creations of a chef intersect with traditional dishes. Traditionalists, modernists and liberalists have different views on culinary norms.

The article tackles the source of skepticism about the heritage value of culinary items. The four subkinds of culinary items are consumables which are dishes and ingredients, as well as nonconsumables which are abstract things like recipes, techniques and know-how related to the production of concrete culinary items. The two steps for understanding heritage value are to spell out the kinds of attitudes and patterns of behavior for which it provides a reason and spelling out the more formal properties of these reasons. Philosophy professor Erich Hatala Matthes distinguishes the pluralistic and monistic ways of heritage value. The conditions for heritage value outlined include impersonal reasons and nontheoretical outsider's perspective stemming from the heritage value.

The article establishes the distinction between stakeholders and experts in culinary cultural heritage to help address the problem posed by culinary authenticity. The notion of culinary authenticity is said to capture the distinction between correct and incorrect renditions of a dish or other culinary product by taking into account the components of replication and provenance requirements. The characteristic features of wicked problems is assumed by the connection between culinary heritage and authenticity. It considers a cultural item that has been in an individual's communal cultural practices as a necessary condition for an individual stakeholder status in the context of culinary heritage. An expert of a food item is one who is familiar with the central aspects of a food item.

This study aimed to determine health, nutrition, religious beliefs, hygiene, and beliefs concerning menstruation of women aged between 18 and 49 years. This research was conducted as a descriptive study in primary health centers in one province in eastern Turkey between 2017 and 2019. The study sample consisted of 742 women. In the research, a questionnaire form that included the sociodemographic characteristics of the women and their thoughts regarding beliefs about their menstrual period was used. The biggest myth about food preparation was that 22% of the women believed that they will spoil food if they are involved in the food canning process while menstruating. The greatest menstrual beliefs about religious belief were that 96.1% of the women felt that it was wrong to have sexual intercourse while menstruating. The biggest beliefs about social life were that 26.5% of the women felt that they cannot have blood drawn while menstruating. The biggest beliefs about cleanliness were 89.8% of the women stated that it was necessary to take a bath at the end of menstruation. Generally, of all menstrual beliefs, opening pickles was highest among all groups. Notably, the second cluster, with a low value for kneading dough and shaving the genital area, showed a better cluster structure. [ABSTRACT FROM AUTHOR]

Objective: Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Methods: Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50°C to 80°C) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Results: Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60°C increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50°C and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Conclusion: Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60°C for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat. [ABSTRACT FROM AUTHOR]

Seeking to establish how supermarket chains have dealt with the 17 Sustainable Development Goals of the 2030 Agenda, this paper analyzed the discourses of two cooking magazines promoted by the two major Portuguese supermarket brands: Continente Magazine, owned by the Continente chain, and Sabe Bem, supported by the Pingo Doce supermarkets. As they represent supermarket brands and the Portuguese food culture, analyzing these publications' discourses, we could identify their relationship with the sustainable principles advocated by the 2030 Agenda through its addressers' verbal and image choices. We concluded that among the several fragilities implicit in this relationship, several principles of the Agenda are kept at the edges of the magazines' discourses, including the second Sustainable Development Goal, which deals specifically with food. [ABSTRACT FROM AUTHOR]

Cosmetics found in the market are frequently labelled as plant-based or 'chemical-free,' highlighting the absence of any potentially dangerous excipients such as paraben. However, most of them contain synthetic excipients in it, only the herbals were natural. As such, hydroquinone is used as a skin-lightening agent in most whitening products whereby it may cause undesirable side effects. Skin hyperpigmentation is a dermatological condition in which the skin's color darkens due to an increase in melanin production. In this innovation, the natural formulation of gel was developed and characterized for the treatment of hyperpigmentation. Natural excipients and preservatives were used to improve the stability of the innovation. Tremella Fuciformis (TF) is a species of fungus that is often used in food preparation in Chinese cuisine. TF has great skin-brightening properties and can be used to replace hydroquinone. The maceration extraction process was used to produce TF aqueous extract. The anti-tyrosinase activity of the aqueous extract was determined using the tyrosinase inhibition test and it showed 86.04% inhibition at 10 mg/ml concentration. Besides, the gel formulation showed maintained its integrity after 3 months of stability testing at various temperatures. Therefore, a novel polyherbal gel was successfully developed. The TF extract showed great anti-tyrosinase activity. It can be concluded that T. fuciformis extract is a potential candidate for skin whitening formulations and warrants further studies. [ABSTRACT FROM AUTHOR]

Volunteering is a popular activity among middle-aged and older adults as means to contribute to the society and to maintain personal health and wellbeing. While the benefits of volunteering have been well-documented in the current literature, it does not tend to distinguish between various types of volunteering activities. This cross-sectional study aims to compare the effects of instrumental (e.g. food preparation, fundraising) and cognitively demanding volunteering activities (e.g. befriending, mentoring) in a sample of 487 middle-aged and older Hong Kong Chinese adults. Participation in instrumental and cognitively demanding volunteering, life satisfaction, depressive symptoms, cognitive functioning and hand-grip strength were measured. The results of two-way between-subject robust analyses of variance demonstrated significant main effects of volunteering type and their interaction effect with age on life satisfaction and depressive symptoms. Comparisons among four volunteering groups (no volunteering, instrumental volunteering, cognitively demanding volunteering and both types) revealed that individuals engaging in instrumental volunteering exhibited lower life satisfaction and more depressive symptoms compared to those who engaged in cognitively demanding volunteering and those who did not volunteer at all. This detrimental pattern of instrumental volunteering was only seen in middle-aged adults, but not in older adults. Findings of this study revealed distinctive effects of two volunteering types, and provide valuable directions for designing future volunteering programmes. [ABSTRACT FROM AUTHOR]

Background: Childhood obesity rates have been rapidly increasing worldwide. Several actions to reduce this trend have addressed maternal feeding practices. However, research reports an unwillingness to taste healthful foods expressed by children and fathers, which represents a major obstacle to a healthy diet in the family household. The present study aims to propose and qualitatively evaluate an intervention to increase fathers' involvement with their families' healthy eating through exposure to new/disliked healthy foods. Methods: Fifteen Danish families took part in a 4‐week online intervention involving picture book reading, a sensory experience session and the cooking of four recipes with four targeted vegetables (celeriac, Brussels sprouts, spinach and kale) and two spices (turmeric and ginger). Interviews were conducted with the families and the content was analysed through a blended or abductive approach. Results: Participating in the activities motivated children and fathers to try new vegetables and spices, and increased fathers' sense of self‐efficacy toward cooking, tasting new foods and healthy feeding. For the family, the intervention acted as a trigger to consume a higher variety of vegetables and spices and prompted feelings of "food joy". The outcomes observed are of importance considering the relatively low cost and the remote approach of the intervention. Conclusions: The results highlight the fact that fathers play an important role in the home food environment. We conclude that fathers should be included to a higher extent in food and nutrition strategies aimed at promoting healthy weight development in their children. Key points: The online, short‐time and relatively low‐cost intervention with fathers and their young children showed promising results in increasing fathers' engagement with their families' healthy eating.Positive emotions and a sense of "food joy" motivated fathers and children to try unfamiliar and/or disliked vegetables and spices.The picture book, sensory play and cooking activities resulted in promising outcomes for the whole family in terms of willingness to taste new foods, healthy feeding and self‐efficacy for cooking healthy meals.The findings highlight the importance of involving fathers in food and nutrition actions to promote healthy eating patterns among children. [ABSTRACT FROM AUTHOR]

The global prevalence of diabetes and its related complications has increased drastically and is currently a worldwide health challenge. There is still an urgent need for safe and effective natural products and supplements as alternative and/or adjunctive therapeutic interventions. Nowadays, people pay more and more attention to the nutritional and medicinal value of food ingredients. As one of the most widely employed spices in cooking, pepper also has novel medicinal values attributed to its main component, piperine (Pip). Pip is an amide alkaloid with pleiotropic properties such as anti-inflammatory, antioxidant, anti-cancer, and other related activities. Recently, Pip has received increasing scientific attention due to its antidiabetic and related complication properties. However, the values of existing studies are limited due to being scattered and unsystematic. The present study reviewed the therapeutic potential and possible mechanisms of Pip in diabetes and related complications, with the aim of providing promising candidates for the development of novel and effective alternative and/or adjunctive nutraceutical agents for the management of diabetes. [ABSTRACT FROM AUTHOR]

The community needs assessment of three adopted barangays of the Asian Institute of Maritime Studies served as a guide for the Center for Outreach Extension Development in enhancing strategic plans and programs, and in preparing necessary resources and funds. In assessing the needs of residents of the three adopted barangays, a descriptive-survey method was applied since it aims to gather the present conditions and situations of the barangays’ residents. The Community Needs Assessment survey instrument involves questions relevant to the subjects of the research and distributed to the respondents. Respondents are representative of each family in the three adopted community beneficiaries. In Barangay 13, there were 21 families; in Barangay Julugan IV, there were 24 families and in Barangay La Isla Bonita, there were 14 families. Convenience sampling was used and families living in the nearby vicinity of the Barangay Hall were the participants. From the result of the survey, most of them were high school graduates and unemployed. Likewise, participants cannot identify their own skills so the majority of the families lack a source of income, and this is a common problem within the three barangays. The suggested trainings that the respondents were willing to attend are training for electronic/ computer/cellphone repair, cooking, dressmaking, and practical electricity. The additional training to the existing program could help families to have a source of income or to be employed. Thus, the members of the adopted community could have a better standard of living through skills trainings. [ABSTRACT FROM AUTHOR]

In many aging environments, the experience has shifted from normalcy to institutional rigidity, often prioritizing operational demands over individual preferences. Such a framework reduces autonomy for older adults, deterring many from choosing such settings. The international culture change movement underscores rampant normalcy, emphasizing the need for a return to everyday life experiences and breaking away from regimented routines. Transitioning homes are now focusing on natural rhythms, such as uninterrupted sleep and flexible dining, aligning with individual needs rather than institutional constraints. While these changes may be labeled as innovative or best practice, they are merely a restoration of normal life. The goal is to ensure that aging settings reflect the day-to-day experiences common to all, advocating for a life free from imposed schedules and restrictions. This perspective is supported by research highlighted in this issue of Activities, Adaptations, and Aging: Dignified and Purposeful Living for Older Adults. [ABSTRACT FROM AUTHOR]

Occupational therapists utilize cooking groups to optimize intrinsic capacity and functional ability, but there is a lack of scientific evaluation. This quasi-experimental study aimed to investigate the effect of a cooking group on cognitive, emotional, psychomotor, and interpersonal performance in older adults. Nineteen participants with chronic conditions were recruited to attend ten consecutive cooking sessions. Large Allen Cognitive Level Screen-5 (LACLS-5), Thai Geriatric Depression Scale (TGDS-15), psychomotor speed test and interpersonal communication observation were used. The results showed significant improvement in the study outcomes. Therefore, the cooking groups have improved cooperative capacity through engaging the older adults' functional abilities. [ABSTRACT FROM AUTHOR]

Chaoshan cuisine originates from the unique Chaoshan regional culture and has undergone thousands of years of sedimentation and development. Chaoshan cuisine has a wide range of ingredients, exquisite materials, emphasis on knife cutting, and a focus on freshness. It emphasizes the original taste and a clear and mellow taste, which is extremely characterized by Lingnan culture. In this paper, research data are collected from social media and online comments, supplemented by targeted interviews, questionnaires, and other methods. It uses grounded theory for data analysis. Through the induction and summary of open coding, axial coding, and selective coding based on grounded theory, it summarizes the physical space, cultural space, spiritual cultural space, and communication space of Chaoshan cuisine culture. [ABSTRACT FROM AUTHOR]

Background: Carbohydrate is the primary source of energy in the human diet and plays an important role in a healthy diet. In this study, 15 different carbohydrate sources (white raw rice, red raw rice, white basmati rice, red basmati rice, wheat, atta flour, soy, black gram, corn, finger millet, water lily seeds, kithul, chickpea, oats, and palmyra sprouts) in Sri Lanka were investigated for their physicochemical and functional properties. Results: The shape of the extracted starch granules varied according to the source, and the amylose content ranged from 17.22% to 36.12%. Kithul and black gram showed the highest water swelling capacity and water absorption index, respectively. Flour of white raw rice and finger millet showed significantly higher (p < 0.05) freeze–thaw stability than other sources. Flour of Soy, black gram, and chickpea showed significantly higher (p < 0.05) dietary fiber content and potassium content than other samples. Water lily seeds showed remarkable in vitro prebiotic activity from the studied carbohydrate sources. Conclusion: The study indicates the potential utilization of raw white rice, palmyra, and finger millet starch in the food processing industry as alternatives to conventional starch sources. Furthermore, the flour from water lily seeds, white basmati rice, soy, and black gram has the potential for use in functional food preparation, offering a wide range of health benefits. [ABSTRACT FROM AUTHOR]

Pulses form stable dietary components for majority of population across the world. Different people consume pulses in different ways like Uncooked, Soaked, and cooked or only cooked without soaking. All these processing techniques lead to changes in the nutritional value of the pulses. Studies have also reported that in addition to nutritional components like Proteins, Carbohydrates, and fats, pulses also contain anti-nutritional components like Lectins, Tannins, and Polyphenols that greatly interfere with digestion of pulses in the human intestine. Hence in the current study a comprehensive review is being compiled to evaluate the nutritional and antinutritional aspects of pulses and effect of processing methods on invitro protein and starch digestibility of the pulses. [ABSTRACT FROM AUTHOR]

The aim of this study is to investigate the relationship between food and cooking skills and healthy eating attitudes in college students. The demographic characteristics, anthropometric measurements, nutritional habits, attitudes toward healthy eating, and cooking and food preparation skills were questioned. 16.2% of the students have moderate, 63.5% high, and 20.3% ideally high attitudes toward healthy eating. While a positive and significant correlation was found between the total score and sub‐factor scores of the "Cooking Skills and Food Skills" scale and the total score of the "Attitude Scale for Healthy Nutrition"; a negative statistically significant correlation was found between the total score and sub‐factor scores of the "Cooking Skills and Food Skills" scale and the frequency of consumption of fast‐food, processed meat products, packaged foods, and bread types (p <.05). Cooking and food preparation skills seem to be positively associated with healthy attitudes and habits. Considering this positive association, interventions to improve food and cooking skills may help promote healthy eating attitudes in college students. Developing these skills can shed light on increasing the frequency of cooking at home, consuming healthier foods, and as a result, providing a healthy eating attitude. Therefore, more comprehensive intervention studies are needed in this area. [ABSTRACT FROM AUTHOR]

Chinese spicy cabbage (CSC) is a common traditional fermented vegetable mainly made of Chinese cabbage. In addition to eating raw, boiling and stir-frying are the most common cooking methods for CSC. To identify the impacts of boiling or stir-frying on the quality of CSC, the physicochemical properties, flavor compounds, and sensory properties of CSC were analyzed. A total of 47 volatile flavor compounds (VFCs) were detected by gas chromatography–mass spectrometry. Sulfide was determined as the main flavor compound of CSC, mainly contributed by cabbage, garlic, and onion odors. The content of sulfide decreased significantly after cooking. Nonanal, geranyl acetate, and linalool were newly generated after boiling with odor activity value (OAV) > 1, and contributed fatty, sweet, fruity, and floral odors to BL-CSC. 1-Octen-3-one, 1-octen-3-ol, octanal, nonanal, and (E)-2-nonenal were newly generated after stir-frying with OAV > 1, and contributed mushroom, fatty, and green odors to SF-CSC. Diallyl trisulfide, nonanal, (E)-β-ionone, β-sesquiphellandrene, and (E)-2-decenal were considered as the potential key aroma compounds (KACs) to distinguish the CSCs after different heat treatment. After cooking, the total titratable acidity of CSC increased and the sensory properties changed significantly. This study provides valuable information and guidance on the sensory and flavor changes of thermal processing fermented vegetables. [ABSTRACT FROM AUTHOR]

Wholegrains contain both fibre and phenolic acids (PAs), and their gastrointestinal modifications are critical for their bioavailability and bioactivity. We evaluated the modifications on the PA profile and gut microbiota composition of selected Nigerian wholegrains, following cooking and gastrointestinal digestion. Red fonio, red millet, red sorghum, and white corn were cooked, digested, and fermented using an in vitro colonic model. A total of 26 PA derivatives were quantified in soluble and bound fractions using Ultraperformance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/MS) analysis. DNA samples were analysed using 16S rRNA amplicon sequencing to profile the microbiota composition. The results show that cooking and digestion significantly affected the levels of PAs in all grains (p ≤ 0.05) compared to raw grains. Colonic fermentation resulted in a peak of total soluble PAs at 4–6 h for red sorghum and white corn and at 24 h for red millet and red fonio. Enterobacteriaceae genera were the most abundant at 24 h in all grains studied. 3-hydroxybenzaldehyde correlated positively with the relative abundance of Dorea and the mucus-degrader bacteria Akkermansia (p ≤ 0.05), whereas hydroferulic acid and isoferulic acid levels correlated negatively with Oscillospira and Ruminococcus (p ≤ 0.05), respectively. Our data indicate that cooking, digestion, and colonic fermentation affect the release of bound PAs from wholegrains and, consequently, their metabolic conversion. Furthermore, PA fermentation in the gut is associated with potentially relevant changes in the microbiota. This in vitro study provides the basis for the design of an in vivo human intervention study that can confirm the trends herein observed but also assess the impact on health outcomes. [ABSTRACT FROM AUTHOR]

This paper assesses the relationship between the proportion of the population with primary reliance on different types of fuels for cooking (national averages) and a number of key wellbeing indices. The study uses a data set created from a combination of the Gallup World Poll database and the World Health Organisation (WHO) Household Energy Database. The Gallup database comprises multinational survey data and contains wellbeing indices (Personal Health, Social Life, Civic Engagement, Life Evaluation, Negative Experience, etc.). The WHO database gives the proportion of a population with primary reliance on different types of cooking fuels. In order to understand the relative importance of the choice of cooking fuels in terms of wellbeing, regression modelling is used to control for the effects of demographic variables (income per capita, age, education level, employment, etc.), available in the Gallup database, on the wellbeing indices. The regression analysis results show that clean cooking fuels are strongly influential in health-related indices. By adding access to electricity as an additional predictor variable, the analysis highlights the potential for integrating eCooking into national electrification plans as part of sustainable energy transitions, given that health outcomes appear to be as closely linked to the choice of cooking fuels as to access to electricity. [ABSTRACT FROM AUTHOR]

Background: Excess weight and an unhealthy diet are risk factors for many cancers, and in high income countries, both are more prevalent among low income families. Dietary interventions targeting primary-school aged children (under 11) can improve healthy eating behaviours, but most are not designed to support the translation of skills learnt in the classroom to the home setting. This paper assessed attitudes and approaches to cooking and eating at home, and the potential to enhance engagement in healthy eating through the COOKKIT intervention. Methods: COOKKIT is an intervention to deliver weekly cooking classes and supportive materials for low-income families to maintain healthy eating at home. Preliminary qualitative interviews were conducted with teachers and parent–child dyads from a range of primary schools in the UK to explore attitudes, barriers and facilitators for healthy eating and inform the development of COOKKIT. Following implementation, ten children (8–9 y/o) participated in post-intervention focus groups, alongside interviews with teaching staff and parents. Results: Thematic analysis identified five themes under which to discuss the children's experience of food, cooking and the impact of COOKKIT: Involving children in planning and buying food for the family; Engaging children in preparing meals at home; Trying to eat healthy meals together in the midst of busy lives; Role-modelling; and Balancing practicalities, information and engagement when delivering cooking classes. Conclusions: Results suggest COOKKIT provides engaging and easy to follow in-school resources for children and school staff with take-home kits facilitating continued engagement and reinforcing lessons learned in the home environment. Importantly, participants highlighted the combination of healthy eating information, applied practical skills and low costs could support families to continue following the COOKKIT advice beyond the intervention, suggesting further evaluation of COOKKIT is warranted. [ABSTRACT FROM AUTHOR]

Nine representative starches (amylose content 1.9%–67.1%) from cereals, tubers, and legumes are selected as raw powders to produce starch pearls by disc granulation. All starch powders could be granulated into starch pearls, but the starch pearls made from waxy and high‐amylose corn starch are unable to withstand cooking. Cluster and Pearson correlation analysis further indicates that to produce starch pearls with high granule strength and good cooking and texture qualities, the selected starch preferably has the following characteristics: 1) a lower amylose content (ranging from 25.9%–41.6% in this study); 2) a lower pasting temperature; 3) a higher ratio of amylopectin extra‐long chains (DP ≥ 36) to amylopectin short chains (DP 6–12); 4) a larger particle size. Among the nine starches, potato and cassava starches are the most suitable for producing starch pearls by disc granulation. In addition, it is suggestive that Rapid Visco Analyzer analysis of starch powder can be used to rapidly predict the critical cooking and texture qualities of starch pearls, including transparency, hardness, and chewiness. This study not only provides an economical method to produce starch pearls, but also establishes a preliminary theory for selecting starch raw materials. [ABSTRACT FROM AUTHOR]

In several publications J. H. Brunvand has discussed an 'urban legend' labelled 'the baby roast'. While treating this as an American tale current in the 1970s that spread to urban locations in Europe and elsewhere, Brunvand also mentions much older Malayo-Polynesian narratives from the South Pacific exhibiting the same theme—a child-minder mistaking an infant for food and cooking it. Yet he reaches no conclusion on whether this remarkable resemblance reveals 'cross-cultural borrowing' or 'independent invention'. Analysing the Pacific stories and drawing on Malayo-Polynesian narratives from Indonesia recorded by the present author, this article demonstrates that the best explanation is independent development. The article further shows how stories concerning the accidental cooking and sometimes consumption of young children reflect pan-human concerns about the possibility of cannibalism and the attribution of consuming human flesh to people implicitly regarded as inhuman or, in the Indonesian stories, to characters who subsequently transform into non-human animals. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of different cooking methods (boiling for 5 min and 8 min, microwave cooking for 3.5 min and 6.5 min, and stir-fry for 5 min and 10 min) on wild chard's antioxidant activity and total phenolic content. It was determined that the total phenolic content [1 552.00 ± 299.82 mg GAE·(100 g)-1, GAE - gallic acid equivalents] increased in 3.5 min in the microwave [2 611.33 ± 311.76 mg GAE·(100 g)-1] and 5 min in stir-frying [2 434.33 ± 197.75 mg GAE·(100 g)-1] compared to the raw chard samples (P < 0.05). Two different antioxidant activity determination methods [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP)] were used in the study. In both methods, it was determined that antioxidant activity decreased in the 10-min application of stir-frying. In contrast, the antioxidant activity increased by applying 3.5 min and 6.5 min in the microwave (P < 0.05). As a result, it was found that the antioxidant activity and total phenol content of wild chard changed when the cooking method and time were changed. [ABSTRACT FROM AUTHOR]

The diet is an important factor that can influence the structures and function of the population of germs that compose the intestinal microbiota. This review presents current data on the response of the intestinal microbiota depending on the diet. While many studies have shown that the intestinal microbiota is influenced by macronutrient and micronutrient compounds of the diet, the studies on healthy human subjects were fewer and showed only to a small extent the influence of cooked food on the intestinal microbiota. Additional research is still needed regarding the effect of the way food is cooked can have on the intestinal microbiota, before beneficial dietary recommendations can be made. [ABSTRACT FROM AUTHOR]

Biogenic amines (BAs) are produced in fermented and protein-rich food products forming a serious health concern. Reducing the development of BAs is currently hindered by the limitations of available strategies that are costly and rely on high-tech biological methods, such as incorporating decarboxylase-deficient starters or amine oxidase-producing starters. Thus, there is an immediate need to identify a sustainable and affordable way to restrict the formation of BAs. In the last few years, many reports revealed that the use of molecular hydrogen in food preparation could help limit the formation of BAs in different fermented and protein-rich food products. The use of hydrogen in the food industry is safe for consumers and can maintain food quality without harming the environment. This review discusses the potential application of molecular hydrogen in the food industry for controlling the formation of BAs in products as well as the possible mechanisms behind the effects and its perspectives. • Biogenic amines (BAs) are produced in fermented and protein-rich food products. • The use of hydrogen in food preparation can help in limiting the formation of BAs. • Hydrogen may inhibit the growth of protolytic and/or decarboxylase-producing microorganisms. • Hydrogen may modify the ‎activity and/or the expression of BA-related enzymes. • Hydrogen may increase the catabolism of amino acids. [ABSTRACT FROM AUTHOR]

The processing of edible insects as an alternative source of nutrition may be a key driver in the development of a sustainable food and feed system. This review will study two industrial types of insects–mealworms and locusts–and summarize evidence related to the impact of processing on their micro- and macronutritional characteristics. The focus will be on their potential use as food for human consumption as opposed to animal feed. Literature has indicated that these two insects have the potential to provide protein and fat qualities comparable to or better than traditional mammalian sources. For example, mealworms–the larval form of the yellow mealworm beetlepossess a higher fat content, while adult locusts are rich in fibers, especially chitin. However, due to the different matrix and nutrient compositions, the processing of mealworms or locusts at a commercial scale needs to be tailored to minimize nutritional loss and maximize cost efficiency. The stages of preprocessing, cooking, drying, and extraction are the most critical control points for nutritional preservation. Thermal cooking applications such as microwave technology have demonstrated promising results, but the generation of heat may contribute to a certain nutritional loss. In an industrial context, drying using freeze dry is the preferred choice due to its uniformity, but it can be costly while increasing lipid peroxidation. During the extraction of nutrients, the use of green emerging technologies such as high hydrostatic pressure, pulsed electric field, and ultrasound may provide an alternative method to enhance nutrient preservation. [ABSTRACT FROM AUTHOR]

The objective of this study was to identify and standardize 2 pineapple-based recipes from the municipality and to evaluate the effect of the use of avant-garde culinary techniques on sensory acceptance. First, an ethnographic study was carried. The study showed that in the rural area, the only preparation made with pineapple is juice; in the urban area, the preparations included ice cream, yogurt, cake and caramelized pineapple, the latter being the most traditional. The pineapple cake obtained greater sensory acceptance with the avant-garde culinary technique used, given that the foaming technique made it possible to obtain a spongier cake. [ABSTRACT FROM AUTHOR]

Background: Older adults frequently suffer from postprandial hypotension, associated with an increased risk of falls, syncope, acute cardiovascular and cerebrovascular diseases, and even death. Researchers use non‐pharmacological interventions, but related literature is dispersed and lacks a latest summary. Objective: The aim of this study was to map and examine non‐pharmacological interventions currently employed to assist older adults with postprandial hypotension and lay a solid foundation for future studies. Methods: This study adhered to the JBI methodology for scoping reviews and preferred reporting items for systematic reviews and meta‐analyses extension for scoping reviews. PubMed, Web of Science, Embase, Cochrane Library, CINAHL, SCOPUS, Chinese Biomedical Journal, China National Knowledge Infrastructure, VIP and WAN FANG Data were retrieved from their inception to 1 August 2022. Results: Two randomized controlled trials and seven quasi‐experimental studies were included. Small meals, exercise interventions, fibre with meals, green tea and water therapy have been reported to prevent postprandial hypotension effectively; however, position changes have been reported to have no impact on postprandial blood pressure decrease. Additionally, the blood pressure determination methods and test meals may affect observed trial effects. Conclusion: Large samples and long‐term follow‐up studies are needed to prove the efficacy and safety of existing non‐pharmacological interventions. Future studies should develop a BP determination method based on the postprandial BP decline trajectory induced by a given test meal to improve the reliability of study results. Relevance to Clinical Practice: This review broadly summarizes existing studies on developing and validating non‐pharmacological interventions for older adults with postprandial hypotension. It also analyses special factors that may influence the trial effects. This may provide a useful reference for future research. [ABSTRACT FROM AUTHOR]

During the Casa Blanca archaeological project, a large collection of significant artifacts was recovered. The assemblage included an important component of criolla ceramics. Archaeological evidence demonstrated that manufacture and use of this unique ceramic type extended throughout most historical phases of Casa Blanca from its construction in 1521 to the late nineteenth century. Evidence also seems to indicate that most of these ceramics were used specifically for food preparation and cooking, showing traces of fire on both internal and external walls. These handmade ceramics are characterized by coiling techniques with medium to very coarse grit tempers. Having recovered this ceramic type from a building continuously occupied for 490 years has provided the unique opportunity to report these findings and broaden the perspectives of similar types for other areas of Puerto Rico as well as the rest of the Caribbean. [ABSTRACT FROM AUTHOR]

Louisiana French literature, like its cuisine, is fluid, plural, and forever evolving. Language and food are two vital mediums through which Louisianans express identity, emotions, memory, and culture. Even as Louisiana's French language faced a near erasure in the mid-twentieth century due to Americanization, cultural expression and evolution thrive at the intersection of oral literature and cuisine. Food, as a theme, lexical field, and symbol helps contemporary cooks and writers define their own identity. In the review of creative writing, Feux Follets (1991–Present), food plays a vital role in the quest for identity among its contributors. The creolization of Louisiana culture manifests itself in creative expression, be it a dish in Melissa Martin's Mosquito Supper Club (2020), or a poem in Feux Follets. This article demonstrates how the intersection of emblematic food items and creative writing provides a space for the evolution of a literary identity that is as vibrant and creolized as Louisiana cuisine and culture in general. Despite the fluidity and plurality of identities, writers of cookbooks and poetry write Louisiana cuisine as a metaphor, image, and cultural object to amplify Franco-literary voices in the twenty-first century. [ABSTRACT FROM AUTHOR]

Although biostimulants are used in crop cultivation to improve productivity and/or quality of fruit and vegetables, their effect is rarely investigated up to processed food. Here, we investigated whether vitamin E content in lentils can be influenced by caffeine used as a biostimulant in a greenhouse‐controlled experiment, and how cooking influences its intake in our diet. Results showed that contents of γ‐tocopherol, the most abundant vitamin E homologue, increased by 27% upon biostimulant application during cultivation in raw lentils. However, these positive effects were completely abolished in the processed food, so cultivation differences had no effect on the cooked lentils. Cooking reduced by 43% and 50% of the contents of α‐ and γ‐tocopherols, respectively. A comparative study of vitamin E contents revealed that our lentil variety (variety 'Pardina' from ecological origin) contained more vitamin E than any other variety described thus far, with α‐ and γ‐tocopherol contents of 0.86 and 6.83 mg/100 g FW in raw lentils, and 0.49 and 3.42 mg/100 g FW in cooked lentils, respectively. A bowl of cooked 'Pardina' lentils, which are very typical in Mediterranean and Middle Eastern diets, can therefore represent a substantial proportion of the daily intake of vitamin E. [ABSTRACT FROM AUTHOR]

Healthy eating is related to eating habits that are determined by the availability of food, cultural, social, affective influences and lifestyle, configuring a broader concept than just the intake of nutrients for the maintenance of the organism as determined by the prism biologist. Mastering culinary skills makes it possible to prepare healthy, quick and low-cost meals and can determine eating practices. Given the various factors that influence food consumption, we seek to know whether culinary skills influence the consumption of healthier foods by promoting the health of the populatioNum. Data collection was carried out in a primary and secondary education unit for young people and adults out of school age, through the application of a questionnaire. It was found that the level of culinary skills of individuals determines their eating practices. There is a need for food and nutrition education strategies through interventions and the inclusion of cooking, as an emancipatory practice, in the school curriculum to promote healthy eating. [ABSTRACT FROM AUTHOR]

Nutritional support often focuses on cooking and food skills such as food selection, recipe planning and meal preparation. Individuals with greater cooking and food skills confidence have previously displayed higher diet quality scores and lower intakes of overall calories, saturated fat and sugar. Despite this, the cooking and food skills of team sport athletes have yet to be investigated. This study aimed to evaluate the relationship between cooking and food skills confidence and athletes' demographic characteristics. A validated measure for the assessment of cooking and food skills confidence was distributed via an online survey. Participants were required to rate their confidence on a Likert scale (1 "very poor" – 7 "very good") for 14 items related to cooking skills and 19 items for food skills. Food engagement, general health interest and self‐reported fruit and vegetable consumption as a measure of diet quality were also measured. The survey was completed by 266 team sport athletes (male: 150, female: 116, age: 24.8 ± 6.1 years). Group differences were explored using t‐tests and ANOVA and associations were evaluated using Spearman's correlation and hierarchical multiple regressions. Athletes' total cooking and food skills confidence was 62.7 ± 17.4 (64.0 ± 17.8%) and 83.8 ± 20.1 (63.0 ± 15.1%), respectively. Females reported greater confidence in both cooking (+20.3%, p < 0.01) and food skills (+9.2%, p < 0.01). Hierarchical multiple regressions explained 48.8% of the variance in cooking skills confidence and 44% of the variance in food skills confidence with gender, previous culinary training, cooking learning stage, general health interest and food engagement all remaining significant in the cooking skills confidence model and cooking frequency, previous culinary training, general health interest and food engagement remaining significant in the food skills confidence model. Male team sport athletes may benefit the most from educational interventions designed to increase cooking and food skills confidence. [ABSTRACT FROM AUTHOR]

Background: Individuals with intellectual disabilities need continued supports in completing daily living tasks to increase the likelihood of achieving independence. Fortunately, research has shown that assistive technology, and particularly video prompting helps support independent living for individuals with intellectual disabilities. Aims: This study investigated the efficacy of a highly customizable task analysis smartphone application in assisting three young adults with intellectual disabilities learn how to cook three different multistep recipes. Materials & Methods: Three young adults with intellectual disabilities enrolled in a four‐year postsecondary education program (PSE) participated in a multiple probe design across participants to examine the effect of a Task Analysis app on the participants' completion of three cooking tasks. Results: In this present study, the use of video prompting to teach a daily living skill resulted in large and meaningful effect size gains of 99%–100% for all three participants, as measured by Tau‐U. Discussion: Video prompting is an effective instructional strategy which allows the user to self‐prompt and manage their ability to successfully complete daily living skills. In this current study, video prompting made a substantial difference in the safety of participants. Conclusion: The use of video prompting can decrease the reliance on others (e.g., teachers and caregivers), improve self‐confidence of the user, and improve the user's level of autonomy. [ABSTRACT FROM AUTHOR]

To examine cooking practices, online information-seeking habits, and intervention preferences among parents with low income to inform the development of a digital cooking intervention on the basis of the Healthy Cooking Index. This formative research study included a brief survey followed by in-depth interviews (from February to April, 2021) with parents of a child aged 6–11 years with low income (n = 20; 100% female, 70% African American or Hispanic White). Interview transcripts were analyzed using a semistructured hybrid coding approach. Three main themes were identified to inform the development of the intervention: (1) current Healthy Cooking Index behaviors, (2) preferences for digital cooking intervention content, and (3) design and delivery preferences. A 7-step process was used to develop the intervention and integrate qualitative findings. Online culinary programs targeting parents with low income may consider short, mobile-friendly video formats and focus on easy-to-prepare recipes adaptable to family preferences. [ABSTRACT FROM AUTHOR]

Examine how experiencing the coronavirus disease 2019 (COVID-19) pandemic influenced adolescent independent eating occasions (iEOs) and iEO-related parenting practices from the perspective of parents and adolescents Cross-sectional remote interviews were conducted for this basic qualitative research study. Participants were a purposive sample of multiracial/ethnic adolescents aged 11–14 years and their parents from households with low income (n = 12 dyads) representing 9 US states. The main outcome measures were iEOs and iEO-related parenting practices. Data were analyzed using directed content analysis. About half of the parents indicated that their adolescents had more iEOs during the COVID-19 pandemic and that there were changes in the types of foods consumed during iEOs. In contrast, most adolescents indicated their iEOs had not changed remarkably in frequency or foods consumed since the onset of the pandemic. Most parents reported no change in how they taught their adolescents about healthy food, the rules for foods/beverages permitted during iEOs, or how they monitored what their adolescents ate during iEOs; adolescent reports were in general agreement. Most parents indicated that family members were home together more often during the pandemic, which increased cooking frequency. The effect of the COVID-19 pandemic on adolescents' iEOs varied, and the parenting practices used to influence iEOs remained stable during the pandemic. Families experienced having more time together and cooking at home more often. [ABSTRACT FROM AUTHOR]

This systematic review aimed to study the effect of a cooking intervention on obesity among children and adolescents aged < 18 years. Articles that studied the effect of cooking intervention with at least 4 sessions among children and adolescents on obesity (from January, 2000 to December, 2021) were included for analysis. Of the 500 articles identified through PubMed and ScienceDirect database, 9 studies qualified to be included in this review. One-third of the studies found a positive effect of a cooking intervention on obesity among children and adolescents. School-based studies conducted among elementary school students were promising. Centers for Disease Control and Prevention body mass index percentile was the most common tool used to identify children and adolescents with overweight and obesity. The majority of the studies had a strong methodology. All studies showed improvement in diet-related factors. Active participation of parents is crucial in making childhood interventions successful. It is difficult to delineate the effect of cooking alone on obesity as almost all studies had multicomponent interventions. These diverse results highlight the need for longitudinal studies in natural settings to comprehend the effect of long-term cooking on obesity in children and adolescents. [ABSTRACT FROM AUTHOR]

To determine the effect of Food Sensations for Adults on food literacy behaviors and selected dietary behaviors. A quasi-experimental design using preprogram and postprogram questionnaires over 4 weeks with a control group (n = 75) matched for sex, age group, and socioeconomic disadvantage to program participants (n = 867). General linear mixed models assessed change in food literacy behavior frequency in 3 self-reported domains (plan and manage, selection, and preparation) and fruit and vegetable servings. Postprogram, Food Sensations for Adults participants reported modest yet statistically significant score improvements in 2 of the 3 domains of food literacy behaviors in the plan and manage (12.4%) and preparation (9.8%) domains, as well as servings of vegetables (22.6% or 0.5 servings). Quasi-experimental designs indicate food literacy programs can produce modest short-term changes across a range of food literacy and dietary behaviors. [ABSTRACT FROM AUTHOR]

There is ample evidence that doctors frequently miss meals at work, which negatively impacts concentration, decision‐making and overall patient care. Junior doctors are particularly vulnerable given their heavy workload. We report on the impact of a pilot programme supporting home‐based meal preparation on the dietary habits and energy levels of interns at a tertiary hospital and demonstrate this is one strategy healthcare organisations can adopt to promote a healthier workforce. [ABSTRACT FROM AUTHOR]

Poor oral health has been linked to an increased risk of mortality. People with good cooking skills may be able to cope with problems caused by oral dysfunction, such as restricted food choice. This study investigated whether cooking skills modified the association between oral health status and mortality. A 3-year follow-up was conducted among participants of the Japan Gerontological Evaluation Study, a population-based cohort study of Japanese adults aged 65–101 years. Oral health assessment comprised number of teeth and three oral functions (awareness of swallowing difficulty, decline in masticatory function, and dry mouth). Cooking skills were assessed using a valid scale adapted for Japanese participants. Mortality from 2016 to 2019 was analysed for 10,121 respondents. Cox regression models were used to estimate hazard ratios for mortality risk adjusting for potential confounders, including sociodemographic factors and health status. During the follow-up, there were 488 deaths (4.8% of all participants). Both fewer teeth and poor oral function were associated with a greater mortality risk. Cooking skills modified the association only for oral function. Stratification by cooking skill score showed that the hazard ratios for ≥2 oral difficulties (vs. none) was 2.06 (95% confidence interval: 1.43–2.96) among those with low cooking skills and 1.25 (95% confidence interval: 0.92–1.71) among those with high cooking skills after adjusting for potential confounders. Improving cooking skills may be key to mitigating health risks owing to poor oral functions. [ABSTRACT FROM AUTHOR]

Objective: The aim of the study is to assess the association between solid fuel use for cooking or heating and the risk of hypertension among individuals older than 45 years. Methods: Baseline questionnaires were used to collect self-reported primary cooking and heating fuel usage. Outcomes were defined as the time of first diagnosis of hypertension. Data were analyzed using Cox proportional hazards models. Results: Solid fuel use for cooking was associated with a higher risk of hypertension. The association between solid fuel for cooking and hypertension remained significant among residents in north China, individuals aged 45 to 65 years, urban residents, and nonsmokers. Solid fuel for heating was associated with a higher risk of hypertension only in South China. Conclusions: Solid fuel use may result in an increased risk of hypertension. Our findings further emphasize the health hazards of solid fuel for cooking and heating. [ABSTRACT FROM AUTHOR]

Background: Migraine is a highly prevalent primary headache disorder and a leading cause of disability. Difficulties in access to care during diagnostic and therapeutic journey contribute to the disease burden. Several target-specific drugs have reached the market in the past four years and have modified the treatment paradigm in migraine. The aim of this study is to provide an updated snapshot of the pathways and hurdles to care for migraine in different European countries by directly asking patients. Methods: In 2021 the European Migraine and Headache Alliance proposed a 39-item questionnaire that was administered online to an adult migraine population in European countries. Questions were focused on socio-demographic and migraine data, access to diagnosis and treatment, disease-related burden and the main channel for disease information. Results: A total of 3169 questionnaires were returned from 10 European countries. Responders were predominantly females, age range 25–59 years, with a migraine history longer than 10 years in 82% of cases, and with at least 8 headache days per month in 57% of cases. Respondents reported limitations in social, working and personal life during both the ictal and interictal phase. The activities mostly impaired during the attacks were driving (55%), cooking or eating (42%), taking care of family/childcare (40%) and getting medicines at the pharmacy (40%). The most frequently reported unmet need was the long delay between the first visit and migraine diagnosis: 34% of respondents had to see ≥ 4 specialists before being correctly diagnosed, and between the diagnosis and treatment prescription: > 5 years in 40% of cases. The most relevant needs in terms of quality of life were the desire for a lower migraine frequency, an effective treatment and a greater involvement in society. Conclusions: Data from the present survey point to the existence and persistence of multiple hurdles that result in significant limitations to access to care and to the patients' social life. A close cooperation between decision makers, healthcare workers and patients is needed to overcome these barriers. [ABSTRACT FROM AUTHOR]

Storing lentil is a strategy used by growers to manage price volatility. However, studies investigating the impact of storage conditions on the market and end use properties of lentil are limited. This study examined the effects of storage temperature (4, 15, 25, and 35 °C) and grain moisture (10 and 14%, w/w) on traits related to market (seed coat colour), viability (germination capacity), and end use properties (hydration capacity, milling efficiency, and cooking quality) in four red lentil cultivars (PBA Bolt, PBA Hallmark, PBA Hurricane, PBA Jumbo2) over 360 days. Storing lentil at 14% moisture content and 35 °C significantly (p = 0.05) darkened seed coat after 30 days, caused complete loss of viability within 180 days and reduced cooking quality (cooked firmness) after 120 days across all tested cultivars. Storing lentil at 10% moisture content and 35 °C reduced hydration capacity after 30 days, and milling efficiency after 120 days across all cultivars tested. PBA Jumbo2 exhibited a higher rate of degradation in hydration capacity and cooking quality, and a lower rate of degradation in the other traits studied. Storing lentil at ≤15 °C prevented degradation of all quality traits. These findings will support improved lentil storage protocols to maintain quality and improve economic outcomes for the pulse industry. [ABSTRACT FROM AUTHOR]