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Glucosinolates are plant-specialized metabolites that can be hydrolyzed by glycosyl hydrolases, called myrosinases, creating a variety of hydrolysis products that benefit human health. While cruciferous vegetables are a rich source of glucosinolates, they are often cooked before consumption, limiting the conversion of glucosinolates to hydrolysis products due to the denaturation of myrosinases. Here we screen a panel of glycosyl hydrolases for high thermostability and engineer the Brassica crop, broccoli (Brassica oleracea L.), for the improved conversion of glucosinolates to chemopreventive hydrolysis products. Our transgenic broccoli lines enabled glucosinolate hydrolysis to occur at higher cooking temperatures, 20 °C higher than in wild-type broccoli. The process of cooking fundamentally transforms the bioavailability of many health-relevant bioactive compounds in our diet. Our findings demonstrate the promise of leveraging genetic engineering to tailor crops with novel traits that cannot be achieved through conventional breeding and improve the nutritional properties of the plants we consume.

Indoor sources of air pollution worsen indoor and outdoor air quality. Thus, identifying and reducing indoor pollutant sources would decrease both indoor and outdoor air pollution, benefit public health, and help address the climate crisis. As outdoor sources come under regulatory control, unregulated indoor sources become a rising percentage of the problem. This American Thoracic Society workshop was convened in 2022 to evaluate this increasing proportion of indoor contributions to outdoor air quality. The workshop was conducted by physicians and scientists, including atmospheric and aerosol scientists, environmental engineers, toxicologists, epidemiologists, regulatory policy experts, and pediatric and adult pulmonologists. Presentations and discussion sessions were centered on 1) the generation and migration of pollutants from indoors to outdoors, 2) the sources and circumstances representing the greatest threat, and 3) effective remedies to reduce the health burden of indoor sources of air pollution. The scope of the workshop was residential and commercial sources of indoor air pollution in the United States. Topics included wood burning, natural gas, cooking, evaporative volatile organic compounds, source apportionment, and regulatory policy. The workshop concluded that indoor sources of air pollution are significant contributors to outdoor air quality and that source control and filtration are the most effective measures to reduce indoor contributions to outdoor air. Interventions should prioritize environmental justice: Households of lower socioeconomic status have higher concentrations of indoor air pollutants from both indoor and outdoor sources. We identify research priorities, potential health benefits, and mitigation actions to consider (e.g., switching from natural gas to electric stoves and transitioning to scent-free consumer products). The workshop committee emphasizes the benefits of combustion-free homes and businesses and recommends economic, legislative, and education strategies aimed at achieving this goal.

Exposure to heat is associated with a substantial burden of disease and is an emerging issue in the context of climate change. Heat is of particular concern in India, which is one of the worlds hottest countries and also most populous, where relatively little is known about personal heat exposure, particularly in rural areas. Here, we leverage data collected as part of a randomized controlled trial to describe personal temperature exposures of adult women (40-79 years of age) in rural Tamil Nadu. We also characterize measurement error in heat exposure assessment by comparing personal exposure measurements to the nearest ambient monitoring stations and to commonly used modeled temperature data products. We find that temperatures differ across individuals in the same area on the same day, sometimes by more than 5 °C within the same hour, and that some individuals experience sharp increases in heat exposure in the early morning or evening, potentially a result of cooking with solid fuels. We find somewhat stronger correlations between the personal exposure measurements and the modeled products than with ambient monitors. We did not find evidence of systematic biases, which indicates that adjusting for discrepancies between different exposure measurement methods is not straightforward.

College students may face barriers to eating healthy foods. Educational interventions providing practical knowledge and skills may help students to overcome financial barriers or other barriers to acquiring, preparing, and consuming healthy foods. We evaluated the association between participation in a semester-long food skills course with an interactive teaching kitchen and dietary and cooking self-efficacy and behaviors. Participants were recruited from course enrollees (intervention) and the general student population (comparison). We assessed differences in pre-post changes in the outcomes between groups using the propensity score weighting and mixed effects linear or Poisson regression. Course participation was associated with improved self-efficacy around cooking (group × time β-coefficient [SE]: 3.25 [0.57], p < 0.0001) and fruit (6.33 [1.19], p < 0.0001), vegetable (5.43 [1.42], p = 0.0002), and whole grain (5.83 [1.40], p < 0.0001) consumption. Course participants reported smaller pre-post decreases in vegetable consumption compared to non-participants (0.35 [0.16], p = 0.03), increased cooking frequency (0.22 [0.10], p = 0.03) and a decreased frequency of skipping meals (-0.47 [0.16], p = 0.003). There were no changes associated with the intervention in the consumption of fruit or whole grains, or in eating out frequency. Participation in a semester-long, personal food skills course with a teaching kitchen may improve self-efficacy, cooking, and vegetable consumption among college students.

Tomato pomace (TP) is an underutilized source of bioactive compounds with potential application in the food sector. A factorial experiment was designed to compare three culinary techniques, Thermomix®, Roner®, and traditional pan-frying, for the preparation of tomato sauces, enriched or not with TP, applying two temperatures and two cooking times. A multivariate analysis was performed on all the results obtained for the metabolites. The addition of TP significantly increased the content of bioactive compounds, especially phenolic compounds. OPLS-DA models were generated using cooking technique, temperature, and time as discriminant factors. The cooking technique had a greater effect on the phenolic content than cooking temperature or time. Thermomix® released bioactive compounds from the tomato into the sauce to a similar extent as pan-frying. Roner® proved to be effective in preserving the volatile fraction of the sauce. The Thermomix® significantly increased the amount of bioactive compounds, while the Roner® increased the volatile compounds. [ABSTRACT FROM AUTHOR]

This work aims to address the knowledge gap in the thermal efficiency performance of a locally made cookstove in Mali. Despite the fact that the thermal efficiency of cookstoves is a crucial aspect of cooking, the performance of commercially produced cookstoves in Mali has not been thoroughly studied. In this context, the thermal efficiency of a single-mouth biomass stove has been investigated using a theoretical and experimental approach. First, the fundamental principles of physics for the three forms of heat transfer were applied. Then, the theoretical thermal efficiency of the stove was calculated based on the percentage share of energy gains and losses for the respective heat transfer modes. This analysis shows that the highest energy gain is achieved by radiation heat transfer from the flame and the fuel bed, followed by convection heat transfer to the bottom and sides of the pot, respectively. In order to validate the findings, the theoretical results have been compared with the experimental data at a case study site in Katibougou, Mali. Accordingly, the experimental thermal efficiency is slightly lower than the theoretical value, with a measured value of 27% compared to the theoretical value of 31.45%. The theoretical thermal efficiency can be closer to the experimental efficiency if the combustion losses caused by incomplete combustion of the fuel are taken into account. [ABSTRACT FROM AUTHOR]

Fried potato products are the largest dietary source of acrylamide, a potential carcinogen formed at high temperatures. Previous studies suggested that garlic powder could decrease the development of acrylamide; however, there has not been much focus on the effect of garlic extract. The aim of this study was to investigate the effect of garlic extract exposure on the development of acrylamide in French fries in popular home cooking techniques such as pan-frying, air-frying, and oven-frying. Initially, the antioxidative profile, total phenolic content, and chlorogenic acid content of garlic were analyzed. Subsequently, potatoes were treated with garlic extract and fried using pan-frying, air-frying, and oven-frying techniques. Acrylamide levels were then quantified through HPLC and compared to control groups. The findings showed that garlic exposure increased the acrylamide formation in French fries obtained with air-frying (311.95 ± 0.5 μg/kg) and with oven-frying (270.32 ± 23.4 μg/kg) (p < 0.005 *). This study offers new insights into varying acrylamide formation levels in domestic practices. Unlike previous studies, this study is the first to question the effect of aqueous garlic extract exposure. Further research is required to comprehend the interaction between garlic exposure and acrylamide formation in household settings. [ABSTRACT FROM AUTHOR]

A transition to clean fuels and technology for cooking is increasingly recognised as a cornerstone of sustainable development. However, sufficient, appropriate, affordable finance to support the transition is lacking. Grounded in primary data collection via expert interviews, this study's research objective was to critically assess development finance institutions' (DFIs) delivery of climate and development finance to address cooking poverty. Interview findings underscore DFIs' important role in the transition, including to create the ecosystem conditions conducive to sustained investment. However, as a group they are not demonstrating the risk appetite and financial solutions that clean cooking markets need. Nor are they operating with the agility and flexibility required for rapid scale-up. Consequently, DFIs are not optimally fulfilling their mandates to create additionality and mobilise private capital in these markets. Interviewees call for DFIs to reconsider their approach, and we rely on these findings to posit a theory of change for clean cooking finance. [ABSTRACT FROM AUTHOR]

Sorghum, a cereal grain rich in nutrients, is a major source of phenolic compounds that can be altered by different processes, thereby modulating their phenolic content and antioxidant properties. Previous studies have characterised phenolic compounds from pigmented and non-pigmented varieties. However, the impact of processing via the cooking and fermentation of these varieties remains unknown. Wholegrain flour samples of Liberty (WhiteLi1 and WhiteLi2), Bazley (RedBa1 and RedBa2), Buster (RedBu1 and RedBu2), Shawaya black (BlackSb), and Shawaya short black 1 (BlackSs) were cooked, fermented, or both then extracted using acidified acetone. The polyphenol profiles were analysed using a UHPLC-Online ABTS and QTOF LC-MS system. The results demonstrated that combining the fermentation and cooking of the BlackSs and BlackSb varieties led to a significant increase (p < 0.05) in total phenolic content (TPC) and antioxidant activities, as determined through DPPH, FRAP, and ABTS assays. The 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of WhiteLi1, BlackSb, RedBu2, and BlackSs increased by 46%, 32%, 25%, and 10%, respectively, post fermentation and cooking. Conversely, fermentation only or cooking generally resulted in lower phenolic content and antioxidant levels than when samples were fully processed compared to raw. Notably, most of the detected antioxidant peaks (53 phenolic compounds) were only detected in fermented and cooked black and red pericarp varieties. The phenolic compounds with the highest antioxidant activities in pigmented sorghum included 3-aminobenzoic acid, 4-acetylburtyic acid, malic acid, caffeic acid, and luteolin derivative. Furthermore, the growing location of Bellata, NSW, showed more detectable phenolic compounds following processing compared to Croppa Creek, NSW. This study demonstrates that sorghum processing releases previously inaccessible polyphenols, making them available for human consumption and potentially providing added health-promoting properties. [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]

Vegetables and legume soups contain various essential and bioactive constituents such as vitamin C, carotenoids, and phenolics. Antioxidant activity characteristics related to those compounds are well known to contribute profusely to human health. The cooking technique affects the bioavailability of nutrients and bioactive compounds, making it crucial to explore optimal alternatives to maximize them. The objective of this study was to explore the influence of different cooking techniques (boiling, pressure cooking, sous-vide, and cook-vide) on the physicochemical properties and bioactive characteristics of a ready-to-eat vegetable lentil soup. For this, the bioaccessibility of those compounds was assessed through an in vitro simulated gastrointestinal methodology. The firmness of vegetables was established to define treatments' cooking times, allowing subsequent comparison of the nutritional and functional properties of the soups. The color of vegetables was also evaluated as a quality parameter, which contributed to providing a global vision of the process impact. The results revealed that in vitro digestion (IVD) caused a decrease in all bioactive compound determinations for all cooking treatments of up to 72% for total phenols, 92% for lycopene, 98% for carotenoids, and 100% for vitamin C. Additionally, the antioxidant activity of the soups after thermal treatment improved up to 46% measured by the DPPH method. This study emphasizes the importance of considering the digestion process in the selection of the most adequate cooking technique. After IVD, traditional cooking (boiling) reached the maximum total carotenoid and lycopene contents; cook-vide and pressure-cooking techniques provided the highest total phenol content, showing these three techniques to have the maximum antioxidant capacity. [ABSTRACT FROM AUTHOR]

This article explores the concept of nomadic material culture in ancient Eurasia and its significance in archaeological research. It challenges traditional approaches that focus on identifying specific ethnic groups based on artifacts and instead emphasizes the relationships between people and objects. The article also critiques the use of ancient texts as a source for archaeological interpretation. It argues for a broader definition of nomadism that includes various forms of residential mobility. The special issue delves into the motivations for mobility and the technological innovations associated with nomadic material culture. The article specifically examines the technological advancements and cultural importance of material culture among the Scythians, highlighting modifications made to artifacts for mobility and the advanced metalworking skills of Scythian artisans. It also discusses how material culture reflects cultural identity, social organization, and interactions between mobile and sedentary communities, as well as environmental adaptation. The article ultimately emphasizes the significance of studying material culture to gain a deeper understanding of nomadic peoples and challenges the perception of them as transient or peripheral. [Extracted from the article]

Antinutrients in rice tend to impair nutrient bioavailability; hence, this study aimed to investigate the effects of cooking and simulated digestion on the antioxidant activity and phenolic content of white and brown rice, as well as the bioavailability of some minerals. The rice grains were cooked in a pressure cooker, using a 1:2 (w/v) rice-to-water ratio. The digestion of the cooked rice grains was then simulated using pepsin and pancreatin systems. The phenolic (total, free, and bound) and flavonoid content; antioxidant activity (DPPH, ABTS, and FRAP); phytic acid and tannin levels; and mineral HCl-extractability were all determined in the raw, cooked, and digested grains. The cooking process significantly lowered (p ≤ 0.05) the phenolic content of the white rice; however, the phenolic content increased significantly (p ≤ 0.05) when these cooked grains were digested. The phenolic content of brown rice decreased at a higher rate during cooking than that of white rice, and it recovered at a lower rate after digestion. The flavonoid content in both cooked and digested white and brown rice followed a similar trend with the phenolic content. This reduction in the phenolic and flavonoid content in both types of rice after cooking was associated with a large decrease in antioxidant activity, whereas, after digestion, it was associated with a considerable increase. After cooking, the levels of phytate and tannin in both types of rice decreased significantly (p ≤ 0.05), and this drop was even more pronounced in the digested grains. Although the mineral content in the cooked samples of white and brown rice decreased, it recovered after digestion; however, the mineral content remained lower than that of the raw samples. Despite this, there was also a rise in the bioavailability of the minerals in the cooked rice after digestion (p ≤ 0.05), which was considerably higher than the rise in the mineral content itself. The findings indicate that, while cooking rice decreases its phenolic content and antioxidant activity, it also lowers its antinutrient content. Additional benefits were also noted following the simulated digestion. [ABSTRACT FROM AUTHOR]

Background: Cooking at home has been associated with better diet quality and, consequently, promoted by nutrition guidelines as necessary to avoid or reduce ultra-processed food consumption. Mothers are the main agents of culinary socialization, and the main cooks in the context of the home environment. Therefore, to effectively put dietary guidelines into practice it is desirable that public policies be informed by mothers' perceptions about home cooking. The aim of this systematic review is to gather evidence on mothers' perceptions about cooking-related matters at home. Methods: Qualitative studies or qualitative data from mixed methods studies which investigated mothers' perceptions about cooking at home will be included in this review. Databases to be searched for published studies include SCOPUS, Web of Science, PubMed, PsycINFO and SciELO. The search for unpublished studies (grey literature) will include Google Scholar, ProQuest Dissertations and Theses Global, as well as Brazilian Theses and Dissertations catalog, with no date or language restrictions. Titles and abstracts will be screened. The full texts of selected studies will be assessed in detail, and findings and illustrations will be extracted and aggregated. Any disagreements between the two independent reviewers that arise at each stage will be resolved through discussion, or by a third reviewer. Systematic review registration: Submitted to PROSPERO for systematic review registration: CRD42023456505. [ABSTRACT FROM AUTHOR]

Background: In the intricate tapestry of food security, wild food species stand as pillars, nourishing millions in low-income communities, and reflecting the resilience and adaptability of human societies. Their significance extends beyond mere sustenance, intertwining with cultural traditions and local knowledge systems, underscoring the importance of preserving biodiversity and traditional practices for sustainable livelihoods. Methods: The present study, conducted between February 2022 and August 2023 along the Line of Control in India's Kashmir Valley, employed a rigorous data collection encompassing semi-structured interviews, focus group discussions, and specific field observations facilitated through a snowball sampling technique. Results and discussion: The comprehensive inventory includes 108 edible plant and fungal species from 48 taxonomic families, with Rosaceae (N = 11) standing out. Young and soft leaves (N = 60) are an important component of various culinary preparations, with vegetables (N = 65) being the main use, followed by fruits (N = 19). This use is seasonal, with collection peaks in March–April and June–August (N = 12). The study also highlights the importance of use value (UV), with Portulaca oleracea standing out as the plant taxon (UV = 0.61), while Asyneuma thomsoni has the lowest use value (UV = 0.15). Many species such as Senecio chrysanthemoides, Asperugo procumbens, Asyneuma thomsoni, and Potentilla nepalensis were classified as new for gastronomic use. Furthermore, the study underlines the great cultural importance of mushrooms such as Morchella esculenta and Geopora arenicola in influencing social hierarchies within the community. However, the transmission of traditional knowledge across generations is declining in the region. At the same time, the conservation of endangered plant species on the IUCN Red List, such as Trillium govanianum, Taxus wallichiana, Saussurea costus, and Podophyllum hexandrum, requires immediate attention. Conclusion: Conservation measures should be prioritized, and proactive remedial action is needed. Further research into the nutritional value of these edible species could pave the way for their commercial cultivation, which would mean potential economic growth for local communities, make an important contribution to food security in the area under study, and contribute to scientific progress. [ABSTRACT FROM AUTHOR]

Cooking, a quintessential creative pursuit, holds profound significance for individuals, communities, and civilizations. Food and cooking transcend mere sensory pleasure to influence nutrition and public health outcomes. Inextricably linked to culinary and cultural heritage, food systems play a pivotal role in sustainability and the survival of life on our planet. Computational Gastronomy is a novel approach for investigating food through a data-driven paradigm. It offers a systematic, rule-based understanding of culinary arts by scrutinizing recipes for taste, nutritional value, health implications, and environmental sustainability. Probing the art of cooking through the lens of computation will open up a new realm of possibilities for culinary creativity. Amidst the ongoing quest for imitating creativity through artificial intelligence, an interesting question would be, 'Can a machine think like a Chef?' Capturing the experience and creativity of a chef in an AI algorithm presents an exciting opportunity for generating a galaxy of hitherto unseen recipes with desirable culinary, flavor, nutrition, health, and carbon footprint profiles. [ABSTRACT FROM AUTHOR]

Transitioning to clean cooking fuels is not only part of achieving SDG7 but also makes a significant contribution to mitigating climate change by reducing carbon emissions. Research projects and pilots across a number of countries in Africa and South Asia have been exploring the suitability and energy performance of different cooking appliances and fuels. The paper presents the first statistical analysis across these multiple datasets to determine the range of energy required to cook dishes using different technologies and fuels. The paper draws out distinctions between African and Asian dishes, notably the impact of energy-intensive dishes prepared mostly in Africa. The paper demonstrates that the standard efficiency-based approaches to comparing the performance of stoves are not appropriate to modern electric cooking devices, so a novel alternative approach based on specific energy consumption and termed energy ratios is developed. Charcoal stoves are shown to use 15 times as much energy as electric pressure cookers (EPCs) to cook African dishes, and a detailed review of how the EPC works explains why this should be. Energy ratios provide a basis for estimating carbon emission reductions associated with transitioning to modern cooking fuels and also for estimating household cooking costs. Fuel and electricity prices from studies show that the cost of cooking with an EPC can be only 20% of the cost of cooking with charcoal, which highlights the potential for modern, energy-efficient electric cooking devices to defy the conventional wisdom of the energy ladder. [ABSTRACT FROM AUTHOR]

In this study, the flavor characteristics and physicochemical properties of salted egg yolk (SEY) under different cooking methods (steaming/baking/microwaving) were investigated. The microwave-treated SEY exhibited the highest levels of salt content, cooking loss, lightness, and b* value, as well as the highest content of flavor amino acids. A total of 31, 27, and 29 volatile compounds were detected after steaming, baking, and microwave treatments, respectively, covering 10 chemical families. The partial least squares discriminant analysis confirmed that 21 compounds, including octanol, pyrazine, 2-pentyl-furan, and 1-octen-3-ol, were the key volatile compounds affecting the classification of SEY aroma. The electronic nose revealed a sharp distinction in the overall flavor profile of SEY with varying heat treatments. However, no dramatic differences were observed in terms of fatty acid composition. Microwave treatment was identified as presenting a promising approach for enhancing the aroma profile of SEY. These findings contribute novel insights into flavor evaluation and the development of egg products as ingredients for thermal processing. [ABSTRACT FROM AUTHOR]

It is reasonable to state that gastronomic tourism is an efficient tool that has the potential to refresh Thailand's macroeconomic viability. With the aim of becoming a hub of tourism in Southeast Asia, Thailand's tourism industry must urgently address and sustainably integrate gastronomic activities to navigate the troubled situation caused by its decline after the COVID-19 pandemic. This has led the authors to conduct a deep study on a regional input–output (I-O) table analysis for Thailand's tourism system, specifically focusing on gastronomic activities and tourism industries. The tourism I-O data used in this study come from the official source provided by the Thailand Ministry of Tourism and Sport. Empirically, the results of the dynamic regional I-O model predict that Bangkok and its surrounding areas are the heart of gastronomic tourism development, driving income into Thailand's economy. The eastern region stands as the second-largest area of gastronomy tourism, generating a positive impact on Thailand's economy. On the other hand, the Northeast of Thailand receives less income from gastronomy tourism despite being the largest area in the country. Ultimately, there should be a greater emphasis on gastronomy tourism policies in order to fully maximize their potential for tourism development, stimulating every part of Thailand during the economic depression caused by COVID-19. Moreover, gastronomy tourism has the potential to play an important role in driving economic growth through the combination of cuisine and tourism development. [ABSTRACT FROM AUTHOR]

A key aspect of achieving acceptable indoor air quality is source control. Cooking has been recognized as a significant source of pollutants for health impacts (e.g., PM2.5 and NO2) as well as moisture and odour. A common method of controlling this pollutant source is by using a range (or cooker) hood that vents to outside. However, field and laboratory experiments have shown highly variable performance for these devices. We use the capture efficiency metric (the fraction of the pollutants that are exhausted to outside at steady state) to characterize the range hood performance. To address this issue and provide useful information for builders, contractors, designers and home occupants, a laboratory rating method for range hood capture efficiency has recently been developed by LBNL and ASTM. The test method uses standardized emitters to create a heated plume and seed it with tracer gas. The tracer gas measurements in the room, the range hood exhaust and in the ambient air are used to estimate capture efficiency. However, this test method only applies to wall-mounted range hoods. Some range hoods are not wall-mounted: island range hoods are designed to operate over a cooktop in the middle of a room rather than against a wall and downdraft hoods draw air from near the cooktop rather than overhead. This paper discusses the development of a new test apparatus for island and downdraft hoods and presents measured capture efficiency data from example hoods. The results of this work will be used in future revisions to the ASTM standard.

Objectives This study aimed to evaluate the importance and performance of sodium reduction practices among childcare center cooks in the Yongin area before and after a 3-month salinometer support program. Methods In total, 313 cooks employed in childcare centers in Yongin were surveyed before and after participating in a salinometer support program. The survey included questions on general information, sodium-related dietary habits, and perceived importance and performance levels of sodium reduction approaches in the purchasing, cooking, and serving areas. The centers were divided into childcare centers registered as group-feeding facilities (FS group, n = 68) and those not registered as such (non-FS group, n = 245). The differences between the two groups were analyzed. Results The overall importance levels increased significantly after the program in both the FS-group (P < 0.001) and non-FS group (P = 0.005). The overall performance levels also increased significantly in both groups (P < 0.001 for all). Consequently, the significant difference between the importance and performance levels disappeared in both groups after the program. However, unlike the FS group, which showed no significant differences between the importance and performance levels after the program in all three areas, the non-FS group still demonstrated lower performance levels than importance levels in the purchasing (P = 0.011) and serving (P = 0.034) areas after the program. Conclusions The use of salinometers significantly enhanced the performance and importance of low-sodium management practices among cooks in childcare centers, especially in the FS group. The continuous monitoring of salinity measurements and tailored education specialized for the FS and non-FS groups are recommended.

BACKGROUND: School-based gardening and nutrition education interventions report improvements in dietary intake, notably through fruit and vegetables. However, gardening, cooking, and nutrition randomized controlled trials are limited in evaluating dietary quality, and none have examined processed food consumption to date. OBJECTIVES: The study examined the effects of Texas Sprouts (TX Sprouts), a gardening, cooking, and nutrition education intervention, compared with control on unprocessed and ultra-processed food (UPF) consumption in predominately low-income Hispanic children. METHODS: TX Sprouts was a school-based cluster randomized controlled trial that consisted of 16 elementary schools randomly assigned to either the TX Sprouts intervention (n = 8 schools) or control (delayed intervention; n = 8 schools) over 3 y (2016-2019). TX Sprouts schools received an outdoor teaching garden and 18 1-h lessons taught by trained educators throughout the school year. Dietary intake data via 2 24-h dietary recalls were collected on a random subsample (n = 468) at baseline and postintervention. All foods and beverages were categorized using the NOVA food classification system (e.g., unprocessed, processed, ultra-processed). Generalized linear mixed effects modeling tested changes in percent calories and grams of NOVA groups between the intervention and control estimates with schools as random clusters. RESULTS: Of the sample, 63% participated in the free and reduced-price lunch program, and 57% were Hispanic, followed by non-Hispanic White (21%) and non-Hispanic Black (12%). The intervention, compared to the control, resulted in an increase in consumption of unprocessed foods (2.3% compared with -1.8% g; P < 0.01) and a decrease in UPF (-2.4% compared with 1.4% g; P = 0.04). In addition, Hispanic children in the intervention group had an increase in unprocessed food consumption and a decrease in UPF consumption compared to non-Hispanic children (-3.4% compared with 1.5% g; P < 0.05). CONCLUSIONS: Study results suggest that school-based gardening, cooking, and nutrition education interventions can improve dietary intake, specifically increasing unprocessed food consumption and decreasing UPF consumption. This trial was registered at clinicaltrials.gov as NCT02668744.

ABSTRACTBrown rice and whole grains are vital nutrient sources for humans; however, they usually require a long cooking period and are difficult to cook uniformly. This study investigated electrical conductivities of brown rice (KDML 105, Riceberry, and red cargo rice) and whole grains (lotus seed, red kidney bean, and Job’s tear) under various conditions. Furthermore, ohmic heating was applied in cooking the mixtures of brown rice and whole grains and the results were compared with conventional heating. The key objective was to apply ohmic heating in cooking the mixtures of brown rice and whole grains to improve the retention of nutrients in cooked products and to improve process efficiency. It appeared that electrical conductivities of all samples were sufficiently high for applying ohmic heating. Electrical conductivities of lotus seed mixed with water were between 0.061 and 0.402 S/m at 30–100°C that were higher than red kidney bean (0.016–0.256 S/m) and Job’s tears (0.018–0.148 S/m). Brown rice of Riceberry variety had the highest electrical conductivities (0.067–0.204 S/m) followed by red cargo rice (0.067–0.173 S/m) and KDML 105 (0.048–0.130 S/m). Sample mixtures cooked using ohmic method had significantly higher antioxidant activities and the calcium, phosphorus, and potassium contents than those cooked using conventional method. Precooking steps for lotus seed, red kidney bean, and Job’s tears were needed with the conventional cooking approach; however, these were unnecessary with ohmic cooking. Ohmic cooking apparatus in this study consumed approximately 2% more energy than electric rice cooker.

A model for simultaneous heat and mass transfer during the cooking process of frozen hamburger has been developed, using a modified form of Darcy's law to describe the capillary flow of moisture and Fourier's second law in cylindrical coordinates to describe the heat transfer. The effects of cooking time (0 to 12 min), cooking temperature (140 to 160 °C), and patty thickness (10 to 14 mm) during the hamburger cooking process on temperature profile, moisture content, and inactivation kinetics of Salmonella bacteria were investigated. The results showed that the predicted temperature and moisture values are in good agreement with the measured data. Due to the low convective heat transfer coefficient in the upper part of the sample at the beginning of the cooking process, non-uniformity in temperature was observed, which was resolved by flipping the hamburger and resulted in a reduction in cooking time. In addition, an increase in the heating temperature results in an increase in the rate of evaporation and moisture loss from the hamburger patty. The simulation results showed that at a cooking temperature of 140 °C and a patty thickness of 14 mm, all points of the hamburger will not achieve a 12D reduction of Salmonella and there is a possibility of salmonellosis under these conditions.

Nitrogen dioxide (NO2) is a prevalent air pollutant in urban areas, originating from outdoor sources, household gas consumption, and secondhand smoke. The limited evaluation of the disease burden attributable to NO2, encompassing different health effects and contributions from various sources, impedes our understanding from a public health perspective. Based on modeled NO2 exposure concentrations, their exposure–response relationships with lung cancer, chronic obstructive pulmonary disease, and diabetes mellitus, and baseline disability-adjusted life years (DALYs), we estimated that 1,675 (655–2,624) thousand DALYs were attributable to NO2 in urban China in 2019 [138 (54–216) billion Chinese yuan (CNY) economic losses]. The transition from gas to electricity for household cooking was estimated to reduce the attributable economic losses by 35%. This reduction falls within the range of reductions achieved when outdoor air meets the World Health Organization interim target 3 and air quality guidelines for annual NO2, highlighting the significance of raising awareness of gas as a polluting household energy for cooking. These findings align with global sustainable development initiatives, providing a sustainable solution to promote public health while potentially mitigating climate change.

Background Preschool children generally have inadequate fruit and vegetable intake, but a high intake of calories. Nutrition education taught from an early age might instill good eating habits and behavior, especially regarding fruit and vegetable consumption. Objectives To compare preschoolers’ fruit and vegetable preferences, fiber intake, and consumption of high-calorie food before and after a gardening-cooking intervention. Methods This study had a quasi-experimental, pre- and post-test design, as well as intervention and control groups. Subjects were preschool children aged 4-6, selected by purposive sampling, with 33 subjects in each group. The intervention group engaged in nutrition education, gardening, and cooking programs. While the control group was not given the programs, only given nutrition education at the end of data collection. Data were analyzed using independent T-test, paired T-Test, Wilcoxon, and Mann-Whitney tests. Results There were significant increases in attitude score, fruit and vegetable preference, and fiber intake, as well as decreased intake of high calorie foods (P

Dining plays a pivotal role in the travel experience, with numerous studies identifying the significant impacts of restaurant attributes on tourists' destination experiences and their sense of place. The identified attributes include the origin of food produce, menu design, the physical and social servicescape, and restaurant reputation, all of which have the potential to enhance customers' sense of place. Therefore, based on theories of the production of locality, this study explores how destination restaurants "put place on the plate" and identifies how destination restaurants promote place. Semi-structured interviews were conducted with the representatives of seventeen Michelin (one star, two stars, three stars, and Bib Gourmand)-awarded restaurants across Mainland China. The results reveal three primary strategies employed by destination restaurants in promoting place: forging partnerships with the local community to produce, present, and reproduce localities; leveraging local knowledge embedded in the local produce, recipes, cooking techniques, and local culture; and practicing translocality to introduce a regional cuisine to diverse and cosmopolitan consumers. This research provides a comprehensive understanding of the way in which notions of locality and place are used by destination restaurants and the way in which this may promote not only restaurants but also regional culinary cultures and destination attractiveness. [ABSTRACT FROM AUTHOR]

Smell loss affects around 15–20% of the population, with a major effect on the quality of life. The most common complaint is the impairment of the eating experience, with around 90% of patients reporting this issue. A study conducted at a specialised Taste and Smell Clinic investigated if food and cooking can positively affect the enjoyment of food, subjective cooking skills, and quality of life in patients with smell loss. The 49 participants in the study received a 5-week cooking school course that focused on emphasizing the other senses to regain the enjoyment of food. Participants gained more confidence in cooking, and their quality of life improved significantly. Positively evaluated recipes were adjusted based on feedback and published as free e-books in Danish, German, and English. Eating and cooking are multisensory experiences, and the perception of food depends on the complex interaction of senses and surroundings. If the olfactory input is reduced or absent, both the enjoyment and cooking experience can be negatively affected. Therefore, focusing on food and cooking can have a positive impact on patients with smell loss. [ABSTRACT FROM AUTHOR]

The Himalayan mountain range in India is home to some of the most diverse ethnic communities and tribes, especially in the northwestern Himalayan range, which spans between the Indian provinces/states of Uttarakhand and Himachal Pradesh. The rich and diversity of the local flora offers nutritional diversity and ensures therapeutic certainty for the local communities (e.g., Garhwali, Kumaoni, Bhotiya, Jaunsari, Gaddi, and Kinnauri). The local varieties of millet, legumes, leafy vegetables, tubers, and ferns in different forms (fresh, sundried, flour, pickled, or fermented) are commonly used to prepare different dishes and locally produced beverages (e.g., soor/sur, pakhoi/paakuyi, chhang, jann/jan, jhol, lugdi/lugri, etc.). This centuries-old indigenous experience, the knowledge of local flora, and the traditional food preparation are key to meeting the dietary demands of local communities. In addition, these local delicacies are also rich in health-benefiting bioactive molecules and have functional food properties, which are not documented yet. Therefore, this review closely examines the functional food properties of the traditional food prepared in the Uttarakhand and Himachal Pradesh regions and provides the scientific evidence to preserve this rich dietary traditions. [ABSTRACT FROM AUTHOR]

Objective To understand the correlation between food cooking methods, dietary preferences of residents in southwest China, and their body mass index (BMI), providing references for local residents, nutritional health education and scientific dietary choices. Methods A convenient sampling method was used to survey 7 948 residents in Southwest China, and an unordered multinomial logistic regression model was employed to analyze the influencing factors of BML Results The majority of residents in Southwest China preferred slightly spicy and light flavors, each accounting for 41.1%. The fried, sauteed, and stir-fried foods (59.2%) and steamed, boiled, blanched, stewed foods (51.8%) were most frequently consumed by residents. In Southwest China, lower frequency of consuming fried, sauteed, and stir-fried foods was associated with a decreased risk of ovenveight and obesity (OR=0.65& 95%CZ: 0.559-0.775), similar results were found in Sichuan, Chongqing, and Guizhou. In Guizhou, lower frequency of consuming steamed, boiled, blanched, stewed foods was associated with an increased risk of ovenveight and obesity (O2=1.411, 95%CI: 1.025-1.943). In Guizhou and Yunnan, preference for sour flavors was associated with a reduced risk of overweight and obesity (Guizhou: OR =0.512, 95% CI: 0.271-0.965; Yunnan: OR =0.475, 95% CI: 0.246-0.915). Conclusion Dietary preferences and food cooking methods vaiy among residents in Southwest China and are correlated with BML Sour flavors and high frequency of consuming steamed, boiled, blanched, stewed foods are protective factors against overweight and obesity, while frequent consumption of fried, sauteed, and stir-fried foods is a risk factor. It is recommended to strengthen nutritional education and promote residents to make informed choices in dietary preferences and cooking methods to improve public nutrition and health. [ABSTRACT FROM AUTHOR]

Common cooking methods were used to prepare basmati rice products, including boiling 1 (boiling by absorption), boiling 2 (boiling in extra amount of water), frying, and pressure cooking. The cooked rice was held at various temperatures and times as follows: it was made fresh (T1), kept at room temperature (20–22 °C) for 24 h (T2), kept at 4 °C for 24 h (T3), and then reheated after being kept at 4 °C for 24 h (T4). The proximate composition, total dietary fibre, resistant starch (RS), and in vitro starch digestion rate of products were examined. The effect of RS on blood glucose and lipid profiles was measured in humans and rats, including a histopathological study of the liver and pancreas in rats. The basmati rice that was prepared via boiling 1 and stored with T3 was found to be low in glycaemic index and glycaemic load, and to be high in resistant starch. Similarly, in rats, the blood glucose level, cholesterol, triglycerides, and LDL were reduced by about 29.7%, 37.9%, 31.3%, and 30.5%, respectively, after the consumption of basmati rice that was prepared via boiling 1 and stored with T3. Awareness should be raised among people about the health benefits of resistant starch consumption and the right way of cooking. [ABSTRACT FROM AUTHOR]

Glutinous rice (GR), an important food crop in Asia, provides prolonged energy for the human body due to its high amylopectin content. The non-volatile metabolites generated by different cooking methods that affect the nutritional value and color of GR are still poorly understood. Herein, a widely targeted metabolomics approach was used to understand the effects of different cooking methods (steaming, baking, and frying) on the metabolite profiles of GR. Compared with other treatments, steamed GR had a brighter color and significantly lower contents of total sugar, starch, amylopectin, and amylose, at 40.74%, 14.13%, 9.78%, and 15.18%, respectively. Additionally, 70, 108, and 115 metabolites were significantly altered in the steaming, baking, and frying groups respectively, and amino acid and carbohydrate metabolism were identified as the representative metabolic pathways based on KEGG annotations. Further evaluation of 14 amino acids and 12 carbohydrates in steamed GR, especially 4-aminobutyric acid, suggested its high nutraceutical value. Additionally, multivariate analysis indicated that total sugar content, amylose content, beta-alanine methyl ester hydrochloride, and 4-aminobutyric acid played a critical role in color formation in raw and cooked GR. Finally, the levels of major amino acids and carbohydrates were quantified by conventional methods to verify the reliability of the metabolome. Consequently, this in-depth understanding of metabolite profiling in normal cooking methods has provided a foundation for the processing of GR products. [ABSTRACT FROM AUTHOR]

Glucosylceramide (GlcCer), a major sphingolipid in plants, possesses various food functions, including improvement of intestinal impairments. This study evaluated rice cooking conditions and cultivars based on GlcCer levels transferred into the digestive juice using an in vitro digestion model to investigate the factors related to GlcCer availability. GlcCer levels transferred into the digestive juice were higher in rice gruel than in boiled rice. The GlcCer levels in the digestive juice of boiled rice varied based on the rice cultivar, whereas those in rice gruel had no difference. Thus, GlcCer in rice was not fully utilized via digestion. Further, bioaccessibility was related to the amylose ratio and added water content. [ABSTRACT FROM AUTHOR]

This study investigated the effect of cooking on the levels of 3-chloro-1, 2-propanediol esters (3-MCPDEs), 2-chloro-1, 3-propanediol esters (2-MCPDEs) and glycidyl esters (GEs) in deep-fried rice cracker, fried potato, croquette, fish fillet, chicken fillet and cooking oils (rice bran oil and palm oil). The levels of 2-/3-MCPDE in rice cracker fried with rice bran oil and the used oil remained about the same, while the levels of GEs in them fell with frying time. The levels of 2-/3-MCPDEs in fried potato, croquette, fried fish and chicken cutlet fried with rice bran oil and palm oil respectively fell with frying time, while the level of GEs in them remained about the same. The levels of 2-/3-MCPDEs and GEs in fried rice cooked with rice bran oil were under the method limit of quantification. These results provide insights the cooking has no influence with the levels of 2-/3-MCPDEs and GEs in cooked foods. [ABSTRACT FROM AUTHOR]

OBJECTIVE To investigate three features of dietary cooking oil intake, namely, the consumption, cooking style, and composition of fatty acids in relation to several cardiometabolic measurements in an elderly Chinese population. METHODS The elderly (≥ 65 years) participants for this study were recruited from two community health centers in the urban area of Shanghai. A questionnaire was administered to collect information on dietary oil consumption (low, medium and high) and cooking styles (fry or stir-fry vs. others) and the composition of fatty acids (poly-unsaturated vs. mono-unsaturated). The cardiometabolic measurements included anthropometry, blood pressure, fasting plasma glucose and serum lipids. RESULTS The 1186 study participants had a mean age of 70.9 ± 5.4 years. The mean dietary oil consumption was 35.0 g/d, being low (< 25 g/d), medium (25-49 g/d) and high (≥ 50 g/d) in 485,467 and 234 participants, respectively. The proportion of the fry or stir-fry cooking style and oils rich in mono-unsaturated fatty acids was 30.4% and 27.4%, respectively. Both before and after adjustment for sex, age, current smoking and alcohol intake, dietary oil consumption was significantly (P ≤ 0.02) and positively associated with the prevalence of treated hypertension and fasting plasma glucose concentration. With similar adjustments as above and additional adjustment for dietary oil consumption, the fry or stir-fry cooking style was significantly (P ≤ 0.048) and positively associated with body mass index, but inversely with systolic and diastolic blood pressure and serum low-density lipoprotein cholesterol, and the dietary intake of oils rich in mono-unsaturated fat acids was significantly (P ≤ 0.02) and positively associated with diastolic blood pressure, serum triglycerides, total cholesterol and low-density lipoprotein cholesterol, and the prevalence of hypertriglyceridemia and hypercholesterolemia. CONCLUSIONS This study showed that both the consumption and composition of fatty acids of the dietary oils mattered with regard to several cardiometabolic measurements in an elderly Chinese population. [ABSTRACT FROM AUTHOR]

Interviewed by Imre József Balázs, chef Sándor Berke and decorator Krisztina Ágnes Berke discuss the creation of their innovative project in Cluj called Creative Food Lab, in connection with the selection of ingredients, the sources of recipes, and also the cultural backgrounds and connections of gastronomy. In the Chef’s Home the relationship to food is based on collective experience and on creating together. For the owners of Creative Food Lab, every travel inside the country and abroad becomes an opportunity to learn about cooking, about ingredients, and about the passion to create. [ABSTRACT FROM AUTHOR]

In a discussion with Imre József Balázs, anthropologists Dezsõ Benedek and Lóránd Boros offer an analytical description of Transylvanian gastronomy in comparing it with Taiwanese and Middle East cuisine. Their experiences of living abroad for a long time, with a Transylvanian background, offer an important insight into the matter. Benedek, a trained cook, had the opportunity to work with internationally known Transylvanian chefs of the US scene, Louis Szathmáry and Paul Kövi. Their restaurants The Bakery in Chicago, and Four Seasons in New York, respectively, were largely built on principles connected to their Transylvanian background. The discussion highlights also opportunities where eating together creates possibilities for anthropological research. [ABSTRACT FROM AUTHOR]

Sous vide is a cooking technique under vacuum condition with precisely controlled temperature and time. Compared with traditional cooking methods, sous vide cooking has been widely studied and applied in meat product processing in recent years because it can effectively reduce the loss of nutrients in products, retain the original flavor of food and improve the tenderness of meat products and other advantages. This paper mainly summarizes the effects of different cooking conditions and modes in sous vide cooking technique on the eating quality of meat products. It is pointed out that the appropriate cooking temperature and time can improve the flavor and tenderness, promote nutrient retention, and long periods of heating at low temperature contribute to the safety of meat. Moreover, the significant influence of sous vide cooking combined with other technologies on tenderness and safety of meat products is also summarized. This study provides a theoretical basis for better promoting the application of sous vide cooking technology in the deep processing of meat products and realizing the industrial production of meat products. [ABSTRACT FROM AUTHOR]

A model for simultaneous heat and mass transfer during the cooking process of frozen hamburger has been developed, using a modified form of Darcy's law to describe the capillary flow of moisture and Fourier's second law in cylindrical coordinates to describe the heat transfer. The effects of cooking time (0 to 12 min), cooking temperature (140 to 160 °C), and patty thickness (10 to 14 mm) during the hamburger cooking process on temperature profile, moisture content, and inactivation kinetics of Salmonella bacteria were investigated. The results showed that the predicted temperature and moisture values are in good agreement with the measured data. Due to the low convective heat transfer coefficient in the upper part of the sample at the beginning of the cooking process, non-uniformity in temperature was observed, which was resolved by flipping the hamburger and resulted in a reduction in cooking time. In addition, an increase in the heating temperature results in an increase in the rate of evaporation and moisture loss from the hamburger patty. The simulation results showed that at a cooking temperature of 140 °C and a patty thickness of 14 mm, all points of the hamburger will not achieve a 12D reduction of Salmonella and there is a possibility of salmonellosis under these conditions. [ABSTRACT FROM AUTHOR]

Featured Application: The findings of this study shed light on the intricate relationship between the cooking techniques, volatile compound formation, and consumer acceptance of beef meat. By employing Solid-Phase Microextraction (SPME) and gas chromatography–mass spectrometry (GC-MS) methods to analyze volatile "marker" compounds, the study delineates significant disparities in flavor profiles arising from roasting versus stewing methods. The objective of this study is to determine the effect of two distinct cooking techniques, namely roasting and stewing, on the formation of volatile compounds in various beef muscles (Semimembranosus, Biceps femoris, and Rectus femoris) and how this relates to consumer acceptance. The research employs the concept of volatile "marker" compounds to discern the influence of cooking techniques on the flavor profile of beef. Eighteen "marker compounds" were selected to represent a number of the mechanisms of formation and quantified in beef subjected to two different cooking methods. While no statistically significant differences were observed in consumer evaluations between the two cooking methods, notable disparities emerged in the consumer assessments of specific muscle cuts. Notably, the Rectus femoris muscle received the highest ratings (p < 0.05) among other evaluated muscles. The utilization of Solid-Phase Microextraction (SPME) and gas chromatography–mass spectrometry (GC-MS) methods for the analysis of volatile "marker compounds" in beef proved effective in highlighting significant differences in flavor compound classes between cooking methods, and these differed between muscles. The main effect was of the cooking method with stewed beef aroma having approximately 39× more dimethyl trisulphide, 9× more dimethyl disulphide, 7× more pentanal, 3× more hexanal, and twice as much benzaldehyde and 2-methylthiophene. Dimethyldisulphide, dimethyltrisulphide, hexanal, and heptanal, therefore, emerged as characteristic volatile compounds associated with the stewing cooking technique, suggesting their potential as markers for lipid and other oxidation reactions. This work indicates that certain lipid oxidation compounds, Strecker aldehydes, and sulfur compounds can be markers for the undesirable and/or desirable flavors of cooked beef, but that this depends on the cooking method chosen. It shows that flavor differences may be understood through the analysis of volatile flavor compounds in association with palatability and other chemical measurements. [ABSTRACT FROM AUTHOR]

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

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