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Background: Culinary nutrition education can support improved diet‐related health and wellbeing. This pre‐post pilot study aimed to assess feasibility and acceptability of an eight‐session culinary nutrition programme, the Food and Lifestyle Information Programme (FLIP), for adults with mild‐to‐moderate intellectual disability. A secondary aim was to evaluate preliminary programme effectiveness. Method: Participants were recruited through a disability service provider. Feasibility measures were: recruitment and retention; implementation; engagement and participation; adverse outcomes; and feasibility of outcome measures. Acceptability was assessed using an interactive process evaluation. Effectiveness measures included cooking frequency, cooking and food skill confidence and diet quality. Results: Six of eight participants completed the intervention with high attendance and programme engagement. FLIP was well received by participants and support workers. No adverse outcomes occurred. Diet quality was feasible to assess. Conclusions: Findings can inform content, delivery and evaluation of future culinary nutrition programmes for adults with mild‐to‐moderate intellectual disability. [ABSTRACT FROM AUTHOR]

Indoor environments pose a significant health risk due to exposure to particulate matter (PM), leading to various diseases and premature deaths, and raising public concerns about indoor air quality. Household kitchens are a major contributor to indoor air pollution, emitting particulate matter of varying sizes during cooking, which disperses throughout the house. Understanding the extent of PM exposure and identifying its sources is crucial. This study assesses PM presence in Kuwaiti household kitchens, measuring concentrations of different‐sized particles (PM 0.3, 0.5, 1.0, 2.5, 5.0, and 10 μm) under various conditions. Measurements were taken for 24 h using a particle/mass monitor device, considering different ventilation scenarios, cooking oils, and methods. Spearman's rank correlation and indoor/outdoor (I/O) ratios investigate the correlation between indoor and outdoor PM exposure. Principal component analysis (PCA) models identify specific sources contributing to PM exposure. A questionnaire survey in Kuwaiti households determines primary kitchen sources during cooking. Results show that kitchens with ventilation systems consistently reduce PM concentrations. PM emissions during cooking vary based on factors like cooking method, energy type, cooking oil, food, additives, temperature, and ventilation. The cooking stove is the primary emission source, but other household activities contribute. This study enhances our understanding of influential factors affecting cooking emissions and their concentrations, contributing valuable insights into mitigating indoor air pollution. [ABSTRACT FROM AUTHOR]

Background: People with intellectual disability have diverse needs and experience higher rates of diet‐related chronic disease such as type 2 diabetes compared to people without disability. However, they are infrequently included in development and implementation of interventions to address diet‐related chronic disease. The present study describes the process to plan, develop and refine the Food and Lifestyle Information Program (FLIP) culinary nutrition intervention for adults with mild‐to‐moderate intellectual disability. Methods: The project was initiated by a disability service provider and was guided by the Cook‐Ed™ model and inclusive research principles. Initially the disability service provider and academic research team members co‐designed pre‐program consultation and pilot studies, and draft program resources. Pre‐program consultation explored paid disability support worker (n = 10) perceptions of cooking and food skills, nutrition priorities and optimal program format, which guided further program drafting. Program resources and pilot study design were further developed and refined with co‐researchers with lived experience of intellectual disability who attended a pre‐pilot and then pilot study sessions as remunerated co‐facilitators. Results: Key characteristics of the FLIP intervention arising from pre‐program consultation included providing cooking task instruction in small steps, enabling participant choice in program activities, promoting an inclusive and social atmosphere, and providing paper‐based resources. Conclusions: FLIP intervention co‐design was enabled through ongoing input from the disability service provider and people with lived experience of intellectual disability. Evaluation of FLIP feasibility, acceptability and preliminary effectiveness to improve diet‐related health is underway. Highlights: An academic research team, disability service provider and people with lived experience of intellectual disability co‐designed a culinary nutrition intervention for adults with mild‐to‐moderate intellectual disabilityKey considerations for culinary nutrition programs for people with intellectual disability include providing small group practical instruction, paper‐based Easy Read recipes, providing choice and creating a social and inclusive atmosphere [ABSTRACT FROM AUTHOR]

Background: Optimal maternal nutrition is associated with better pregnancy and infant outcomes. Culinary nutrition programmes have potential to improve diet quality during pregnancy. Therefore, this research aimed to understand the experiences of cooking and the wants and needs of pregnant women regarding a cooking and food skills programme in the United Kingdom (UK) and Republic of Ireland (ROI). Methods: Online focus group discussions with pregnant women and those who had experienced a pregnancy in the UK or ROI were conducted between February and April 2022. Two researchers conducted a thematic analysis. Seven focus groups with ROI participants (n = 24) and six with UK participants (n = 28) were completed. Results: Five themes were generated. These were (1) cooking during pregnancy: barriers, motivators and solutions; (2) food safety, stress and guilt; (3) need for cooking and food skills programmes and desired content; (4) programme structure; (5) barriers and facilitators to programme participation. Overall, there was support for a programme focusing on broad food skills, including planning, food storage, using leftovers and to manage pregnancy‐specific physiological symptoms such as food aversions. Participants emphasised the importance of inclusivity for a diverse range of people and lifestyles for programme design and content. Conclusions: Current findings support the use of digital technologies for culinary nutrition interventions, potentially combined with in‐person sessions using a hybrid structure to enable the development of a support network. Highlights: Thirteen online focus group discussions were conducted across the UK and Ireland.Five themes were generated around cooking during pregnancy and the content and structure of a cooking and food skills programme.There was support for an inclusive cooking programme that included a wide range of food‐related skills.Participants believed the programme should be supported by the health services.There was support for the use of digital technologies, potentially combined with in‐person sessions using a hybrid structure. [ABSTRACT FROM AUTHOR]

Despite the economic and cultural significance of Christmas in many nations, there has been relatively little geographical research on how it shapes people's socialities, spatialities, and subjectivities. In this paper, practice theory was used to reflect on the materials, meanings, and competencies associated with older people who host the celebration at home, and thematic analysis of qualitative interviews with 20 individuals aged 65+ explored participants' experiences of doing so. Findings reveal that homes' material forms affect older people's ability to host, while the 'stuff' of Christmas such as decorations, special foods, or gifts shape those homes as festive and welcoming places. Food sourcing and preparation were critical competencies for female participants, and shifting capacities to be a host influenced participants' sense of autonomy and identity. Regardless of the extent to which participants celebrated Christmas, the meanings of hosting centred on social connection, contribution, and shoring up family. Choosing not to host or being unable to contribute in expected ways at Christmas could signify failure, exclusion, or incapability as an older person, parent, or citizen. Examining these issues in the case study, based in Aotearoa/New Zealand, reveals the existence and effects of the social expectations, norms, and obligations that typify Christmas. More broadly, the study highlights the need for geographers to attend to the ways in which celebrations shape and are shaped by diverse practices, places, and peoples and are assembled, reproduced, and resisted. [ABSTRACT FROM AUTHOR]

BACKGROUND: Seafood consumers are widely exposed to diclofenac due to the high contamination levels often present in aquatic organisms. It is a potential risk to public health due its endocrine disruptor properties. Limited information is available about diclofenac behavior after food digestion to enable a more realistic scenario of consumer exposure. This study aimed to evaluate cooking effects on diclofenac levels, and determine diclofenac bioaccessibility by an in vitro digestion assay, using commercial fish species (seabass and white mullet) as models. The production of the main metabolite 4′‐hydroxydiclofenac was also investigated. Fish hamburgers were spiked at two levels (150 and 1000 ng g−1) and submitted to three culinary treatments (roasting, steaming and grilling). RESULTS: The loss of water seems to increase the diclofenac levels after cooking, except in seabass with higher levels. The high bioaccessibility of diclofenac (59.1–98.3%) observed in both fish species indicates that consumers' intestines are more susceptible to absorption, which can be worrisome depending on the level of contamination. Contamination levels did not affect the diclofenac bioaccessibility in both species. Seabass, the fattest species, exhibited a higher bioaccessibility of diclofenac compared to white mullet. Overall, cooking decreased diclofenac bioaccessibility by up to 40% in seabass and 25% in white mullet. The main metabolite 4′‐hydroxydiclofenac was not detected after cooking or digestion. CONCLUSION: Thus, consumption of cooked fish, preferentially grilled seabass and steamed or baked white mullet are more advisable. This study highlights the importance to consider bioaccessibility and cooking in hazard characterization studies. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Bulgur, a whole wheat product, has attracted attention in the world in recent years because of its wide usage possibility in different meals. The basic ingredients in bulgur production are wheat and water. The influence of water composition on bulgur quality has not been investigated. Iron in water can cause discolouration in foods by oxidizing and reacting with phenolic compounds and also by hardening the structure of the foods. Therefore, in the present study, the effects of the iron content of water on the quality of bulgur were examined. RESULTS: The effect of the amount of iron in water on bulgur quality was carried out and examined using water containing iron at three different levels (0, 1 and 2 ppm). Using water containing 2 ppm iron in bulgur production caused a decrease in the L* value and an increase in the YI (i.e. yellowness index), thus negatively affecting the colour of the bulgur. In bulgur prepared with water containing 2 ppm iron, the antioxidant activity was also dramatically reduced. CONCLUSION: The iron content in the water used in bulgur production did not have a negative effect on bulgur quality up to 2 ppm. The protein, ash, phenolic and mineral amounts and textural characteristics of bulgur were not affected by the concentration of iron in the water. As a result, high iron concentration in cooking water negatively affects bulgur's colour and antioxidant activity. Therefore, it is recommended to use iron‐free water in bulgur production. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Chicken claw products with their unique texture are loved by consumers, and cooking is a key step to affect the taste of chicken claw consumption, through the moderate hydrolysis of proteins and a series of physicochemical changes, so that the chicken claw gets tender and presents a crispy taste, but the current research on the optimal cooking conditions for chicken claw is still relatively small. In the present work, combinations of time (11, 13, 15, 17, and 19 min) and temperature (82, 86, 90, 94, and 98°C) were applied to the cooking of chicken claws. The effects of different cooking conditions on the quality characteristics of chicken claws were investigated, with special emphasis on the cooking loss rate, color, texture properties, lipid oxidation, myofibrillar fragmentation index (MFI), and total sulfhydryl content. The results showed that the cooking loss rate, lipid oxidation, and MFI value of chicken claws gradually increased, and the total color difference (∆E), puncture force, shear force, and total sulfhydryl content gradually decreased with the increase of cooking temperature and cooking time. Overall, chicken claws cooked at 86, 90, and 94°C for 15 and 17 min had better texture and flavor. Cooking treatment had a significant effect on the quality characteristics of chicken claws. Overall, chicken claws cooked at 86, 90 and 94°C for 15 and 17 min had better texture and flavor. [ABSTRACT FROM AUTHOR]

Rural residency is an independent risk factor for being overweight, but little is known about why this is so. The purpose of our study was to gain insight into what Norwegian rural children say about a rural diet in comparison to an urban one. Child‐friendly methods were used. We found a discrepancy between what the children said they eat – traditional, 'healthy' foods, and what they ate – largely ultra‐processed foods. We explored this by using the frameworks of imagined foodways and biopedagogies. Their imagined foodways were rooted in notions of 'traditional food', connected to surrounding nature and a history of farming and hunting. Urban people were perceived as eating an inferior diet of very unhealthy and ultra‐processed foods of which they do not know the origin of. As a result, the children rejected specific health‐ and nutrition recommendations that were incompatible with their notions of traditional foods, leading to a more calorie dense diet than their urban counterparts. Our research adds to knowledge on what role a rural diet can play on the prevalence of overweight in rural areas, and how biopedagogies can be recontextualized within different cultural fields. [ABSTRACT FROM AUTHOR]

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

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

This review discusses the importance of food coloring in determining consumer food preferences and the factors that can affect the color of food. It emphasizes the significance of preventing the degradation of pigments during food preparation and highlights the role of microwave ovens in preserving these pigments by reducing processing time and improving color quality. The review delves into the scientific principles underlying microwave heating and its effects on Maillard browning, caramelization, and other chemical reactions responsible for color changes in food. The potential benefits of microwave cooking (MWC) in preserving the natural color of certain foods are highlighted, along with challenges and considerations in maintaining color stability. The review synthesizes findings from diverse studies, providing a comprehensive overview of the current state of knowledge on the effects of microwave utilization on food color. Insights from this review contribute to a better understanding of the intricate relationship between microwave technology and the visual appeal of food, paving the way for informed culinary practices and the development of innovative MWC strategies. [ABSTRACT FROM AUTHOR]

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

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

Social media influencers are effective in influencing the purchase intention of their audience. Aside from products, influencers also promote certain lifestyles and behaviors. Food influencers, for example, frequently feature home cooking, a healthier behavior compared to snacking or dining out. This study explored the potential of social media influencers in promoting such behavior. Driven by social cognitive theory, we explored whether self‐efficacy, perceived benefits, and concerns (social, entertainment, health, and economic) relate to the intention of the audience to cook at home following the recipes an Instagram influencer provides. We conducted three separate studies (two surveys and one experiment) with a French population of social network platform users. Our results showed that the entertainment value of an observed behavior is the main driver for imitation on social media, along with self‐efficacy, at least for women. Mixed results were obtained for social benefits. The perceived ease of the recipe, cooking experience, and explicit verbal encouragement were positively related to self‐efficacy. Surprisingly, the effect of health and economic benefits or concerns and labeling was not confirmed. [ABSTRACT FROM AUTHOR]

Thermal death kinetics of Salmonella Enteritidis in ground chicken in the presence of ribwort, sorrel and yarrow extracts mixture (1%) was investigated by fitting the inactivation curves to the log–linear and Weibull models. The thermal inactivation curves were fitted well to both models (r2 ≥ 0.94). The times required for 4–log reduction in the S. Enteritidis population were shortened by 47–64% in ground chicken supplemented with the herbal extract mixture (p < 0.05). The 4–log reduction times calculated using the Weibull model were 0.13–13.6% longer than those extrapolated with the log–linear model. The z values in the ground chicken samples with and without herbal extract were 5.08°C (r2 = 0.97) and 5.57°C (r2= 0.94), respectively. The results suggest that the mixture of these extracts increased the thermal sensitivity of S. Enteritidis significantly at tested temperatures. In addition, using the Weibull model to calculate thermal death kinetics may reduce the underestimation of the thermal reduction times. Practical applications: This research aimed to investigate the effects of an herbal extract mixture consisting of ribwort, sorrel, and yarrow on the thermal resistance of Salmonella Enteritidis in ground chicken. While these plants are recognized for their antimicrobial and antioxidant properties, there are not many studies conducted to explore their effects on foodborne pathogens in the food matrix. As far as we know, this is the first study that examines the impact of these plants on the thermal resistance of S. Enteritidis in ground chicken. We determined the thermal death kinetics of S. Enteritidis in ground chicken with and without the herbal extract mixture using curve fitting to log‐linear and Weibull models. The findings of this study could help the food industry to develop cooking conditions for Salmonella‐free chicken products. [ABSTRACT FROM AUTHOR]

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

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

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

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

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

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

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

Summary: Despite considerable progress in seaweed‐based analogue rice development, understanding the effects of cooking methods on its physicochemical and sensory properties is an essential area for further investigation. Therefore, this study aims to examine the effects of microwave cooking on the physical and sensory properties of seaweed‐based analogue rice. The experiment was carried out using various microwave power levels (180, 270 and 360 W) and heating duration (5 and 7 min). The optimal condition was achieved at 270 W for 7 min, leading to 94% water absorption, with L*, a* and b* values of 51.99, −0.75 and 8.09 respectively. The texture profile analysis showed hardness, springiness, cohesiveness, adhesiveness and chewiness of 10.52 N, 0.69 mm, 0.60, 71.30 g.s and 4.29 mJ respectively. The check‐all‐that‐apply sensory evaluation was also described the dominant sensory attributes of product. This method also demonstrated greater chemical compound and energy consumption when compared to conventional cooking methods. Eventually, this finding anticipates high rice demand and promotes seaweed‐based analogue rice as a new functional food with convenient cooking methods to address the growing need for efficient and time‐saving food preparation in modern lifestyles. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of frying on the antioxidant properties of tea phenols added to pork. The antioxidant capacity of tea polyphenols with different concentrations was tested using different assays including total antioxidant capacity (T‐AOC) (FRAP method), thiobarbituric acid reactive substance, 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging, and 2,2‐diphenyl‐1‐(2,4,6‐trinitrophenyl) hydrazyl (DPPH) radical scavenging. Our results indicated that tea polyphenols have a great antioxidant capacity and that a high frying temperature causes fat oxidation. Our study confirmed that DPPH assay is more suited to lipophilic compounds or compounds with high lipid content. In a frying temperature of 180°C, the DPPH‐free radical scavenging ability of pork was not decreased. Further experiments remain necessary to explore specific temperatures with the same results. This study provides new process parameters and new references for processing techniques of healthy and high‐quality pork products. [ABSTRACT FROM AUTHOR]

In this article, we use Lévi‐Strauss's (1962, The savage mind, University of Chicago Press) concept of 'bricolage' to explore informal food preparation among men in Scottish prisons. The art of 'making do with whatever is at hand', in innovative and creative ways, to give new functions to everyday items has recently been reimagined and applied to the field of food. It has been used to explore the practice of informal food networks in resource poor environments; investigate how small food businesses come up with new and innovative recipes ideas; and study the way Michelin‐starred chefs responded to the COVID‐19 pandemic through philanthropic activities. Our aim is to use bricolage as a lens through which to answer questions about whether more autonomy over food might contribute to overall health and wellbeing in prisons. Drawing on in‐depth empirical data from qualitative interviews with 20 men in Scottish prisons, we explore how bricolage is used to escape the monotony of prison‐issued meals and the tedium of the prison regime; counter threats to self and identity; create and maintain social relationships through joint enterprise and commensality; and create culinary experiences that afford a sense of control and normality in an environment synonymous with 'spoiled identity' (Goffman, 1961, Asylums: Essays on the social situation of mental patients and other inmates, Penguin.). [ABSTRACT FROM AUTHOR]

Summary: The variety of ingredients used in regional cuisine depends on cultural characteristics and the agricultural products available in a region. Native and in‐season foods are frequently used in local cooking. Products like fruits and vegetables may be obtained from nearby farms. The cultural backgrounds of the local population might also have an impact on the cuisine. A balanced combination of four different tastes (bitter, sweet, salty and sour) increases the appeal of a dish. In this study, a flavour network of Turkish cuisine is built and analysed by examining the relationships between recipes, ingredients and components (including vitamins and minerals like iron and calcium). We created a data set containing recipes and ingredients from five different regional cuisines of Turkiye that span a wide range of geographical and climatic areas. Several analyses have been conducted on Turkish cuisine at both the regional and country levels. This data set also contains component information that can be used to perform various analyses, such as calorie information and allergen identification. The results revealed that Turkish cuisine favours cattle meat from animal products, lemon from fruits, yogurt from dairy products, butter from oils and wheat flour from cereal products. [ABSTRACT FROM AUTHOR]

Instant noodles enriched with ultrasound‐modified whey protein (WP) were characterized for physical, technological, rheological, cooking, thermal, in vitro protein digestibility (IVPD), morphological, and sensory attributes to access the compatibility of ultrasound for actual food matrix. Semolina with sonicated WP (SWP) showed significantly (p <.05) higher water absorption capacity (1.586 g/g) than semolina with raw WP (1.512 g/g). Semolina with SWP also showed a significantly higher water solubility index, oil binding, and firmer gel, even at 5% concentration. The addition of SWP positively impacted pasting properties and improved dough handling, as also supported by the constantly increasing storage (G′) and loss (G″) modulus. SWP significantly decreased the cooking loss (7.48%) and considerably increased cooking weight (13.80%), water uptake ratio (14.35%), noodle diameter, expansion (4.47%), hardness, springiness, gumminess, and chewiness of instant noodles. Thus, the instant noodles containing SWP imparted high resistance to tear and wear to noodle strands. The improved thermal, IVPD (90.46%), and acceptability with excellent structural (morphology) integrity authenticate SWP as a quality protein source for enrichment. [ABSTRACT FROM AUTHOR]

Objective: This study examined how lower‐income mothers engage in emotion work in order to feel like good mothers within broader contexts of stigmatization, economic insecurity, and precarity. Background: Despite the pervasiveness of the intensive mothering ideology, research shows that lower‐income mothers in the United States also routinely diverge from the ideology's norms due to structural and cultural factors. In doing so, these mothers simultaneously work to reframe and negotiate what it means to be a good mother. While scholarship reveals how mothers cognitively and behaviorally carry out this work, less attention has been paid to how mothers perform this work on an emotional level. Method: Drawing on in‐depth interviews with 33 lower‐income mothers in the San Francisco Bay Area, this study investigated, through the lens of maternal foodwork, how mothers work on their emotions to feel like good mothers. Data were analyzed abductively. Results: Mothers worked on their emotions as part of an effort to negotiate what good mothering looks like and to feel like good mothers as they performed maternal foodwork. To do so, mothers engaged in the gendered and classed emotion work strategy of downscaling. Downscaling involved working to inhibit negative emotions and evoke positive ones. Downscaling was facilitated by three key approaches: reflecting on harder times, redefining good foodwork, and leveraging social comparison. Conclusion: Downscaling serves as a rational, effective emotion work strategy to help mothers navigate ongoing hardships, cultivate a positive maternal identity, and feel like good mothers within contexts of stigmatization, economic insecurity, and precarity. [ABSTRACT FROM AUTHOR]

Rationale: The aroma profile of food is a complex mixture of volatile compounds that constitutes a major component of the overall eating experience. The food service industry and chefs therefore constantly seek ways to investigate and thereby enhance the aroma profile. Oven cooking, sous vide and pan fry are three cooking methods of beef commonly practised by chefs. Near real‐time analysis of volatile compounds from these three cooking methods will provide insight into respective volatile fingerprints and help improve cooking techniques. Methods: Volatile compounds from three beef cooking methods were captured using an in‐house sol–gel based solid phase microextraction (SPME) method and analysed using direct analysis in real‐time mass spectrometry (DART‐MS). A volatile organic compound (VOC) standard was used to demonstrate successful implementation of the sol–gel coating technique. Volatile features discriminating the three cooking methods were shortlisted and statistically assessed by univariate and multivariate analyses. Results: The VOC standard was successfully adsorbed by the sol–gel method and detected by DART‐MS. Hierarchical cluster analysis clearly demarcated three beef cooking methods based on their volatile fingerprints. Out of 65 significant features differentiating the cooking methods, 50 were at highest concentrations from pan‐fry cooking only, followed by 14 with highest concentrations from oven cooking followed by pan frying. Sous vide followed by pan frying showed lowest concentrations of almost all volatile features. Conclusions: The sol–gel‐based solid‐phase microextraction technique combined with DART‐MS was successful in differentiating beef cooking methods based on their volatile fingerprints. A workflow for rapid assessment of the volatile profile from beef cooking methods was established, providing a baseline to further explore volatile profiles from other key ingredients. [ABSTRACT FROM AUTHOR]

Background: This study aimed to evaluate the sensory acceptability of four sweet potato cultivars (Beauregard, Morada‐INTA, Colorado‐INTA, and Arapey), considering two cooking methods: boiled and baked; and two cities, 9 de Julio (9DJ) and San Pedro (SP), of Buenos Aires province. 120 women were recruited in each city. A home use test was carried out. Each consumer received at home each sample in a bag containing three sweet potatoes and the evaluation form. The sensory acceptability of different characteristics of the samples was evaluated, before and after cooking. To inquire the reasons for consumption of each sample, the methodology check all that apply (CATA) was used. Results: Of the two factors evaluated (city and cooking method), city had a significant influence when evaluating the samples. Participants of SP gave higher acceptability to Beauregard cultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in some descriptors by the consumers of 9DJ. While Arapey and Morada INTA had the greatest acceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivar with negative phrases: It tastes weird and It has little flavor/tasteless and to a lesser extent to The internal color is artificial and It breaks when cooking. While SP consumers characterized with negative phrases the Arapey and Morada INTA samples as follows: It changes color (brown) quickly, Its shape is not regular and When cooked, it has threads or fibers. Conclusion: Consumer preferences provide opportunities for the development or improvement of new cultivars. It would be interesting to extend this study to other regions and/or countries. [ABSTRACT FROM AUTHOR]

Formula fed infants experience gastrointestinal infections at higher rates than breastfed infants, due in part to bacteria in powdered infant formula (PIF) and bacterial contamination of infant feeding equipment. The United Kingdom National Health Service (UK NHS) has adopted the World Health Organization recommendation that water used to reconstitute PIF is ≥70°C to eliminate bacteria. We used community science methods to co‐design an at home experiment and online questionnaire ('research diary') to explore the safety of PIF preparation compared to UK NHS guidelines. 200 UK‐based parents of infants aged ≤12 months were recruited; 151 provided data on PIF preparation, and 143 were included in the analysis of water temperatures used to reconstitute PIF. Only 14.9% (n = 11) of 74 PIF preparation machines produced a water temperature of ≥70°C compared with 78.3% (n = 54) of 69 kettle users (p < 0.001). The mean temperature of water dispensed by PIF preparation machines was 9°C lower than kettles (Machine M = 65.78°C, Kettle M = 75.29°C). Many parents did not always fully follow NHS safer PIF preparation guidance, and parents did not appear to understand the potential risks of PIF bacterial contamination. Parents should be advised that the water dispensed by PIF preparation machines may be below 70°C, and could result in bacteria remaining in infant formula, potentially leading to gastrointestinal infections. PIF labelling should advise that water used to prepare PIF should be ≥70°C and highight the risks of not using sufficiently hot water, per WHO Europe advice. There is an urgent need for stronger consumer protections regarding PIF preparation devices. Key points: Only 14.9% (n = 11) of 74 PIF preparation machines produced a water temperature of ≥70°C compared with 78.3% (n = 54) of 69 kettle users (p < 0.001).The mean temperature of water dispensed by PIF preparation machines was 9°C lower than kettles (Machine M = 65.78°C, Kettle M = 75.29°C).Most parents routinely washed and sterilised bottles and teats.Many parents did not always fully follow NHS safer PIF preparation guidance, including 21.8% washing their hands half the time or less, and 14.6% regularly pre‐preparing bottles.Most parents did not appear to understand the risks of PIF bacterial contamination. [ABSTRACT FROM AUTHOR]

Foam, as a structured multi-scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food-grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarizes the main mechanisms controlling the foam stability and progress of different food-grade materials (small-molecular surfactants, biopolymers, and edible Pickering particles). Furthermore, the classic foam systems in food and modern cuisine, their applications, developments, and challenges are also underlined. Natural smallmolecular surfactants, novel plant/microalgae proteins, and edible colloidal particles are the research hotspots of high-efficiency food-grade foam stabilizers. They have apparent differences in foam stability mechanisms, and each exerts its advantages. However, the development of foam stabilizers remains to be enriched compared with emulsions. Food foams are diverse and widely used, bringing unique enjoyment and benefit to consumers regarding sense, innovation, and health attributes. In addition to industrial inflatable foods, the foam foods in molecular gastronomy are also worthy of exploration. Moreover, edible foamsmay have greater potential in structured food design, 3D/4D printing, and controlled flavor release in the future. This review will provide a reference for the efficient development of functional inflatable foods and the advancement of foam technologies in modern cuisine. [ABSTRACT FROM AUTHOR]

The evolution of food manufacturing through 3D printing has expanded with the development of 4D printing technology and opened new possibilities in culinary applications. Compared to conventional 3D printing, 4D printing incorporates time as a new dimension, allowing for dynamic modifications to food structures. Self‐assembly and reactions to external factors such as pH, moisture content, or temperature are examples of these alterations. The gastronomic design and nutritional possibilities have increased with the use of 4D printing in the food preparation process. Personalized nutrition is a significant use of 4D printing in the food industry. With the use of this technology, food products may be tailored to meet the dietary requirements of everyone, encouraging better eating practice and treating nutritional shortages. Furthermore, complex culinary designs that were previously difficult to accomplish are now possible by 4D printing. Intelligent materials that adapt their surroundings allow for self‐adjusting forms or packaging, which lowers waste and promotes sustainable food practices. Transportation and food storage could be revolutionized by 4D printing. Food deterioration and waste can be reduced, and food quality preserved throughout storage and transportation with the help of self‐adjusting packaging that adjusts to temperature fluctuations. Examining the most recent advancements in 4D food printing technology, this review highlights how this technology can revolutionize customized nutrition, sustainability, waste management, and culinary inventiveness. Practical Applications: Understanding the concept and advances in food printing technology is important to develop nutritionally enriched food products with desired shape. The factors involved in 4D food printing technologies and the structural and biochemical changes in products during processing are critically analyzed. [ABSTRACT FROM AUTHOR]

Despite being low in crude protein, on a fresh weight basis, given their overall contribution to the North American diet, potatoes contribute approximately 2%–4% of the population's protein intake. However, the quality of the protein remains ill‐defined. To that end, Russet potatoes were secured and subjected to various cooking conditions (raw [control], boiled, baked, microwaved, and fried [3, 6, and 9 min]) to determine the impact of cooking method on protein quality, as determined by amino acid score (AAS) and indices of in vivo true fecal protein digestibility (TFPD%; rodent bioassay) and in vitro protein digestibility (pH‐drop, pH‐Stat, and simulated gastrointestinal digestion both static and dynamic). The AAS of raw Russet potatoes was 0.67 ± 0.01, with histidine being the limiting AA. Frying led to a significant reduction in the AAS, however, other cooking methods yielded similar results to the raw control. The TFPD% of raw potato was low (40.5% ± 3.9%) and was significantly enhanced to over 80% with all cooking methods. Similar patterns were observed with all in vitro measures, however, all methods yielded higher values for the raw control samples. Final protein digestibility‐corrected AAS (PDCAAS; product of AAS and TFPD%) values ranged from 0.27 (raw) to a high of 0.57 (boiled), with cooked values being comparable to other plant‐based protein sources, including grains, and some nuts and pulses. In vitro PDCAAS values followed similar trends. This study defined the protein quality of cooked Russet potatoes and provides data for use in defining the quality of total protein consumed in the North American diet. [ABSTRACT FROM AUTHOR]

Background: Pasta is prepared from high‐gluten wheat flour but poses great harm to gluten‐intolerant population or celiac disease patients. Pearl millet flour is the cheapest among gluten‐free flours and has a high nutritive index. Amaranth is a promising source of protein and fiber and is gluten‐free in nature. Several studies have been done for the development of gluten‐free pasta using different flour blends but an optimized formulation with high nutritive value and consumer satisfaction has not yet been identified. Results: In this study, different blends of pearl millet and amaranth flour were used in ratios of 90:10, 80:20, 70:30, 60:40, and 50:50 for pasta preparation and their analysis based on farinographic parameters, cooking quality, and sensory scores was done. Statistical analysis by analysis of variance followed by Duncan's Multiple Range Test was performed to evaluate the optimized formulation. 60:40 blend ratio for pearl millet and amaranth flour displayed comparable farinographic properties and cooking yield to wheat‐based pasta with optimized cooking loss and an overall sensory score of 8.65. Scanning electron microscopy analysis of flours and the cooked and uncooked pasta samples was also performed. Further, a multilayer perceptron neural network was developed to predict the overall quality and grade of pasta. The developed neural network gave high classification accuracy of 90.9% and 100% for training and testing sets, respectively, and can be utilized for pasta quality prediction. Conclusion: This study provides optimized pearl millet and amaranth flour blend formulation to prepare gluten‐free delicious pasta for celiac disease patients. [ABSTRACT FROM AUTHOR]

Summary: The effect of different cooking methods (boiling, sous‐vide cooking, pan‐frying, oven cooking, and barbecuing) on some quality criteria (dry matter content, pH value, cooking loss value, and antioxidant activity) and polycyclic aromatic hydrocarbon (PAH) contents of cultivated mushrooms (Agaricus bisporus) was investigated. Different cooking methods were found to have significant effects on the dry matter content, cooking loss, and pH value of the mushroom, whereas no significant effect was observed on the antioxidant activity (IC50). Benzo[a]anthracene (BaA) was detected in both raw and cooked mushroom samples, with no statistically significant difference in ∑PAH4 (BaA + Chry + BbF + BaP) content between samples. The ∑PAH4 content, initially 0.30 ng/g in raw samples, ranged from 0.34 to 3.50 ng/g across mushrooms cooked using different methods. Importantly, consumption of even 1 kg of pan‐fried mushrooms with the highest ∑PAH4 content remained within the limits defined by both the Turkish Food Codex Food Contaminants Regulation (TFC 2011) and the European Union Directive (EU 2011). [ABSTRACT FROM AUTHOR]

The Sustainable Development Goal (SDG) 7 targets universal access to affordable, reliable, and modern energy services by 2030. Modern or clean energy is perceived to be the golden thread that connects economic growth, human development, and environmental sustainability. However, one third of the world's population still uses solid fuels for cooking, endangering human health, and the environment. This paper, therefore, analyses demographic, socio‐economic, and housing characteristics that affect the fuel choice for cooking. Further, it identifies how SDG 4 (quality education) and SDG 6 (clean water) create synergies with SDG 7 (clean energy). The data are obtained from the four waves of the Sri Lankan Households Income and Expenditure Survey, covering more than 79,000 households. The random‐effects panel multinomial logit results reveal that household income, wealth, marital status and education of the head, age and education of the spouse, household size, number of children, housing characteristics, and residential sector are vital in selecting clean fuel for cooking. Furthermore, advanced sustainability analysis shows SDG 4 and 6 have a strong synergistic effect on SDG 7. Policymakers can use the findings to prioritise educational, water, and sanitation programmes in national policies aimed at enhancing the use of clean cooking fuel and technologies to meet SDG 7 by 2030. [ABSTRACT FROM AUTHOR]

Germ rice is a moderately processed products with high germ retention rate (>80%). Electric rice‐cooker and microwave cooking as the most common cooking methods have different effects on starch microstructures, digestibility, rheological behavior, texture, and flavor of germ rice. Microwave‐cooked germ rice contains more short‐range ordered structures and higher crystallinity than electric rice‐cooker cooked germ rice. The starch digestibility of germ rice (i.e., rapidly digestible starch) cooked by microwave under different power and time (50.74%–52.47%) is lower than that of electric rice‐cooker cooked by two modes (60.52%–60.82%). The rheology (modulus and shear viscosity) of germ rice treated by electric rice‐cooker is higher than that treated by microwave. Microwave‐cooked germ rice has lower adhesiveness (164–212 g s) than that cooked in electric rice‐cooker (286–295 g s). Aldehydes are the most abundant volatile components, and play a very important role in germ rice flavor. Microwave cooking can reduce the digestibility of starch and improve the flavor of cooked germ rice. Microwave is expected to be a promising cooking technique for germ rice cooking. [ABSTRACT FROM AUTHOR]

This paper reflects on some Arabic terms, previously noted by scholars, of small‐scale monument types, which have a symbolic and semantic conflation of 'cooking fire' and 'permanent occupation', such as raḍfa, jamara, ʾaṯfiya and rabaʿa. The paper discusses more terms that confirm this conflation and widen it to include the concept of tribal protection, as a parallel with the pre‐Islamic practice of the 'fire of alliance', described by classical Muslim writers and alluded to in Ancient South Arabian inscriptions. The association of fire terminology with tribal protection concepts appears to be related to the idea of food‐sharing alliances. [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]

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 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]

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]

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]

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]

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]

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]

To better predict quality changes during food heating, a kinetic approach was used to determine and analyze the reaction kinetics of changes in ripening quality factors (color and hardness). The moisture content as a superheated quality factor was superheated to improve the quality of shiitake dishes during the cooking of shiitake mushroom. The results showed that the changes in L*, a*, hardness, and moisture content of the shiitake mushroom followed the first‐order reaction kinetics model, and the changes in h* and △E of the shiitake mushroom followed the zero‐order reaction kinetics model as the temperature increased during cooking. The z values of L*，a*，h*, and △E were 56.22,42.19,45.02 and 47.90°C and the Ea values were 34.20, 34.78, 41.33, and 26.43 kJ/mol, respectively. The z value for hardness was 49.67°C and Ea value was 25.92 kJ/mol. The z value for moisture content was 67.31°C and Ea value was 37.32 kJ/mol, which was greater than the z values of color and hardness. The z values of mature quality factors were less than the z value of overheating quality factor, which was in accordance with the requirement of cooking operation optimization. Our results proved that there was room for optimization of shiitake mushroom in the cooking process. Practical application: This study investigated the kinetics of quality changes of shiitake mushroom during cooking. In practical application, it could better predict the quality changes of shiitake mushroom during heating, determine the optimal cooking time by monitoring the changes of ripeness factor and overheating factor during cooking, facilitate food enterprises to design heat supply more scientifically, and provide basic data to promote the industrial production of shiitake pre‐prepared dishes. [ABSTRACT FROM AUTHOR]

Background: Poor diet, including inadequate vegetable intake, is a leading risk factor for noncommunicable disease. Culinary and nutrition education provided to trainee and practising health and education professionals is an emerging strategy to promote improved dietary intake, including vegetable consumption. We evaluated the impact and feasibility of an online culinary medicine and nutrition (CM/CN) short course for health, education and vegetable industry professionals. The course aimed to improve participants' skills and confidence to prepare vegetables, knowledge of evidence‐based nutrition information and recommendations for improving vegetable consumption and diet quality. Methods: A pre–post study consisting of two separate groups participating in two course rounds recruited practising professionals (n = 30) working in health; community, adult and/or culinary education; and the vegetable industry. Evaluation assessed diet quality, vegetable consumption barriers, cooking and food skill confidence, nutrition knowledge and process measures. Results: Seventeen participants (68%) completed the programme. Pre‐ to postintervention statistically significant increases in vegetables (M 1.3, SD 2.2), fruit (M 1.6, SD 3.1), and breads and cereal (M 1.1, SD 1.7) intakes were observed. Statistically significant increases and large effect sizes for mean food skill confidence scores (M 8.9, SD 15.4, Cohen's d 0.56) and nutrition knowledge scores (M 6.2, SD 15.4, Cohen's d 0.83) were also observed pre‐ to postintervention. Conclusions: The short online course was feasible and improved diet quality, food skill confidence and nutrition knowledge. Online CM/CN education for practising professionals represents a promising area of research. Future research involving a larger study sample and a more rigorous study design such as a randomised control trial is warranted. Key points: The online asynchronous course was feasible to run and well received by health, education and vegetable industry professionals.After completing the 5‐week online culinary nutrition course, participants had increased vegetable intake, bread and cereal intake, food skill confidence and nutrition knowledge.Findings indicate larger studies, with randomised control trial design, and that examine the impact on professionals' patients, clients and students are warranted. [ABSTRACT FROM AUTHOR]