Search

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

Introduction: The benefits of completing household chores appear to transfer beyond managing day‐to‐day living. It is possible that chore engagement may improve executive functions, as engagement in chores require individuals to plan, self‐regulate, switch between tasks, and remember instructions. To date, little research has been conducted on household chores and executive functions in children, for whom these skills are still developing. Methods: Parents and guardians (N = 207) of children aged 5–13 years (M = 9.38, SD = 2.15) were asked to complete parent‐report questionnaires on their child's engagement in household chores and their child's executive functioning. Results: Results of the regression model indicated that engagement in self‐care chores (e.g., making self a meal) and family‐care chores (e.g., making someone else a meal) significantly predicted working memory and inhibition, after controlling for the influence of age, gender, and presence or absence of a disability. For families with a pet, there was no significant relationship between engagement in pet‐care chores and executive function skills. Conclusion: We strongly recommend that further research explore the relationship between chores and executive functions. It is possible that parents may be able to facilitate their child's executive function development through encouraging participation in chores, whereas chore‐based interventions (e.g., cooking programmes) may also be used to target deficits in ability. [ABSTRACT FROM AUTHOR]

Culinary borrowings are so common as to seem trivial, and yet they are consequential for many of the actors concerned. People's livelihoods, professional status, and social identity may be tied to their stake in the defining boundaries of culinary cultures. When dominant groups or powerful actors such as multinational corporate chains adopt or reinvent the cuisine of weaker and marginal groups, it may be regarded as cultural appropriation. However, the definition of the situation becomes more complicated when multiple weak and marginal actors compete over ownership of a cuisine. This article discusses how Japanese and other Asian migrant actors participate in grassroots culinary politics surrounding definitions and uses of Japanese cuisine in the context of a Japanese food boom in Europe. It shows how the "borrowed power" of one migrant group may threaten the status and even livelihoods of the foundational stakeholders in a culinary field. [ABSTRACT FROM AUTHOR]

Chronic obstructive pulmonary disease (COPD) is one of the leading causes of mortality in developing nations. In this meta-analysis, we aimed to determine the association between indoor air pollution and risk of COPD. Database searches were conducted using indoor air pollution, biomass and COPD related terms to identify relevant articles. The eligible studies were case-control, retrospective cohort, cross-sectional studies and conducted in adults that assessed COPD using any diagnostic criteria. A total of 35 studies with 73,122 participants were included. The pooled analysis showed that exposure to indoor air pollution due to solid biomass fuels increased risk of COPD by 2.65 (95% confidence interval [CI] 2.13–3.31; n = 73,122) and chronic bronchitis by 2.89 (95% CI 2.18–3.82) times more compared to non-biomass fuels. The risk of COPD was higher in Africa region (odds ratio [OR] 3.19), Asia (OR 2.88), South America (OR 2.15), Europe (OR 2.30) and North America (OR 2.14). The results of our meta-analysis indicated that exposure to indoor air pollution due to biomass smoke is strongly associated with COPD. Abbreviations: CS: cross-sectional; CC: case-control; NR: not reported; ATS: American Thoracic Society; BMRC: British Medical Research Council; GOLD: Global Initiative for Obstructive Lung Disease; IAP: indoor air pollution; BMF: biomass fuel; CB: chronic bronchitis; OR: odds ratio; UCI; upper confidence interval; LCI: lower confidence interval; COPD: chronic obstructive pulmonary disease [ABSTRACT FROM AUTHOR]

The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) was the toxic element showing the highest bioaccessibility. Concerning essential elements bioaccessibility in raw seafood, selenium (73%) and iodine (71%) revealed the highest percentages. The bioaccessibility of elements in steamed products increased or decreased according to species. For example, methylmercury bioaccessibility decreased significantly after steaming in all species, while zinc bioaccessibility increased in fish (tuna and plaice) but decreased in molluscs (mussel and octopus). Together with human exposure assessment and risk characterization, this study could contribute to the establishment of new maximum permissible concentrations for toxic elements in seafood by the European food safety authorities, as well as recommended intakes for essential elements. [ABSTRACT FROM AUTHOR]

Background: Little is known about the relation between the neighbourhood food environment and home cooking. We explored the independent and combined associations between residential neighbourhood spatial access to restaurants and grocery stores with home cooking in European adults. Methods: Data of 5076 participants of the SPOTLIGHT study were collected across five European countries in 2014. Food retailers were classified into grocery stores (supermarkets and local food shops) and restaurants (full-service restaurants, fast food and take-away restaurants, café/bars). We used multinomial logistic regression models to test the associations between tertiles of spatial access to restaurants and spatial to access grocery stores and the outcome 'frequency of home cooking' categorized into 0-3; 4-5; and 6-7 days/week. Additive interaction analysis was used to test the combined association between access to grocery stores and to restaurants with home cooking. Results: Mean age was 52.3 years; most participants were women (55.5%) and completed higher education (53.8%). Residents with highest access to restaurants had a reduced likelihood of home cooking 6-7 days/ week (vs. 0-3 days/week) (relative risk ratio (RRR) 0.42; 95%CI = 0.23-0.76) when compared with lowest access to restaurants. No association was found for spatial access to grocery stores. Additive interaction analysis showed that individuals with medium access to grocery stores and highest access to restaurants had the lowest likelihood (RRR = 0.29, 95%CI = 0.10-0.84) of cooking 6-7 days/week when compared to individuals with lowest access to restaurants and highest access to grocery stores. Conclusion: Greater neighbourhood spatial access to restaurants was associated with lower frequency of home cooking, largely independent of access to grocery stores. [ABSTRACT FROM AUTHOR]

This paper provides a critical review of recent research on the consumption of 'convenience' food, highlighting the contested nature of the term and exploring its implications for public health and environmental sustainability. It distinguishes between convenience food in general and particular types of convenience food, such as ready-meals, tracing the structure and growth of the market for such foods with a particular emphasis on the UK which currently has the highest rate of ready-meal consumption in Europe. Having established the definitional complexities of the term, the paper presents the evidence from a systematic review of the literature, highlighting the significance of convenience food in time-saving and time-shifting, the importance of recent changes in domestic labour and family life, and the way the consumption of convenience food is frequently moralized. The paper shows how current debates about convenience food are part of a longer discursive history about food, health and nutrition. It discusses current levels of public understanding about the links between convenience food, environmental sustainability and food waste. The paper concludes by making a case for understanding the consumption of convenience food in terms of everyday social practices, emphasising its habitual and routine character. [ABSTRACT FROM AUTHOR]

Ethnopharmocological relevance During the European Middle Ages aromatic products imported from Asia and Africa were credited with both preventive and curative medical properties. In addition spices provided an image of wellness and as they were expensive and had many uses in cuisine and fragrance, they functioned as prestige consumer goods. Materials and methods This is an effort to look historically at a social and cultural phenomenon for the period roughly A.D. 1200–1500. Sources of information about the demand for and uses of spices include lists of materia medica, medical treatises, cookbooks, religious writings, descriptions of banquets and court ceremonial and literary works showing what might be called aspirational lifestyles. Results It is important to focus on the demand side of the spice trade rather than simply assuming a consistent demand and looking only at the supply (prices, routes, for example). Conclusions The demand for spices must be understood in terms of their attributed medical and wellness powers, but these in turn are related to the mysterious Eastern origins of spices that enhanced their image as elite consumer products and their association with spiritual as well as medical healing. [ABSTRACT FROM AUTHOR]

Historians of the Eurasian spice trade focus on the fortunes of black pepper (Piper Nigrum L. ) , largely because the trading companies of the Dutch and English which they study also did. Capsicum peppers are, however, the world׳s most consumed spice, and their story needs to be told in parallel. The five species of capsicum peppers spread across the world in less than two hundred years following their discovery by Europeans in South and Central America and proved both hardier than Piper nigrum and able to reproduce spontaneously. While the taste was similar but more pungent than black pepper, capsicums provided an important vitamin C and bioflavanoid supplement to poorer people in southern and eastern Europe far from the precepts of good taste as dictated from Paris, and rapidly became a mainstay of tropical cuisine across the world. This contribution seeks both to trace and to understand that diffusion and its principal vectors from historical research amongst a plethora of primary source materials in European and Asian languages. Medical and dietetic reaction is presented from a wide range of contemporary texts. The work proceeds according to deductive reasoning and in comparison to the diffusion of black pepper consumption. It reveals the very different strategies of import substitution and commercial embargo undertaken by Portuguese and Spanish authorities, a somewhat later date of arrival in China than previously thought, and three different, competing lines of entry into an important area of later cultivation, namely Central Europe. [ABSTRACT FROM AUTHOR]

Ethnopharmacological relevance Tropical spices have long been utilized in traditional medicine and cuisine. New archaeological evidence highlights temporal changes in the nature and scale of the ancient spice trade and in the ancient usage of these plants. Furthermore, a study of their ‘materiality’ highlights that the impact of spices extends beyond their material properties. Here the botanical remains of spices recovered from archaeological excavations at a port active in the Roman and medieval Islamic spice trade are evaluated. Materials and methods Recent excavations at Quseir al-Qadim, an ancient port located on the Red Sea coast of Egypt, have provided new evidence for the spice trade. Due to the arid conditions ancient botanical remains were preserved in abundance and these included spices, as well as a wide range of other food plants. Quseir al-Qadim was active as a transport hub during both the Roman and Islamic periods (ca. AD 1–250, known as Myos Hormos, and again during ca. AD 1050–1500, known as Kusayr), and the remains thus facilitate a study of temporal change in the trade and usage of these spices. Standard archaeobotanical methods were used to recover, identify and analyze these remains. Results At least seven tropical spices were recovered from the excavations, as well as several other tropical imports, including black pepper ( Piper nigrum ), ginger ( Zingiber officinale ), cardamom ( Elettaria cardamomum ), turmeric ( Curcuma sp.), fagara (cf. Tetradium ruticarpum ), myrobalan ( Terminalia bellirica and Terminalia chebula ) and betelnut ( Areca catechu ). A marked contrast between the two chronological periods in the range of spices recovered points to changes in the nature and scale of the trade between the Roman and medieval Islamic periods, while differences in the contexts from which they were recovered help to identify temporal changes in the way in which the spices were utilized during those periods. Conclusion Archaeological and textual evidence suggest that in antiquity spices were used in ritual (funeral rites, offerings), in perfumery, and in medicinal remedies, with black pepper the only tropical spice regularly employed in cuisine. By the medieval period the culinary role of spices had grown significantly, both in the Middle East and in Europe, while retaining their importance in medicinal applications. In both time periods they were luxuries available only to the upper strata of society, but the material properties of spices and their elite status made them desirable to a wider section of society. In their pursuit of spices people became entangled in a meshwork of relationships, altered social realities and political power struggles. Globalization is one such entanglement, highlighting that the potency of spices goes far beyond their ability to stimulate our taste buds, delight our sense of smell and cure our ailments. [ABSTRACT FROM AUTHOR]

Objectives: To investigate the risk of lung cancer among cooks, while controlling for smoking habits. Methods: We used data from the SYNERGY project including pooled information on lifetime work histories and smoking habits from 16 case–control studies conducted in Europe, Canada, New Zealand, and China. Results: Before adjustment for smoking, we observed an increased risk of lung cancer in male cooks, but not in female cooks. After adjusting, there was no increased risk and no significant exposure–response relationship. Nevertheless, subgroup analyses highlighted some possible excess risks of squamous cell carcinoma and small cell carcinoma in female cooks. Conclusions: There is evidence that lung cancer risks among cooks may be confounded by smoking. After adjustment, cooks did not experience an increased risk of lung cancer overall. The subgroup analyses showing some excess risks among female cooks require cautious interpretation. [ABSTRACT FROM AUTHOR]

Background: Exposure to household air pollution from cooking with solid fuels in simple stoves is a major health risk. Modeling reliable estimates of solid fuel use is needed for monitoring trends and informing policy. Objectives: In order to revise the disease burden attributed to household air pollution for the Global Burden of Disease 2010 project and for international reporting purposes, we estimated annual trends in the world population using solid fuels. Methods: We developed a multilevel model based on national survey data on primary cooking fuel. Results: The proportion of households relying mainly on solid fuels for cooking has decreased from 62% (95% CI: 58, 66%) to 41% (95% CI: 37, 44%) between 1980 and 2010. Yet because of population growth, the actual number of persons exposed has remained stable at around 2.8 billion during three decades. Solid fuel use is most prevalent in Africa and Southeast Asia where > 60% of households cook with solid fuels. In other regions, primary solid fuel use ranges from 46% in the Western Pacific, to 35% in the Eastern Mediterranean and < 20% in the Americas and Europe. Conclusion: Multilevel modeling is a suitable technique for deriving reliable solid-fuel use estimates. Worldwide, the proportion of households cooking mainly with solid fuels is decreasing. The absolute number of persons using solid fuels, however, has remained steady globally and is increasing in some regions. Surveys require enhancement to better capture the health implications of new technologies and multiple fuel use. [ABSTRACT FROM AUTHOR]

Abstract: A cooking skill scale was developed to measure cooking skills in a European adult population, and the relationship between cooking skills and the frequency of consumption of various food groups were examined. Moreover, it was determined which sociodemographic and psychological variables predict cooking skills. The data used in the present study are based on the first (2010) and second (2011) surveys of a yearly paper-and-pencil questionnaire (Swiss Food Panel). Data from 4436 participants (47.2% males) with a mean age of 55.5years (SD=14.6, range 21–99) were available for analysis. The cooking skills scale was validated using a test–retest analysis, confirming that this new scale is a reliable and consistent instrument. Cooking enjoyment was the most important predictor for cooking skills, especially for men. Women had higher cooking skills in all age groups. Cooking skills correlated positively with weekly vegetable consumption, but negatively with weekly convenience food consumption frequency, even while holding the effect of health consciousness related to eating constant. In summary, cooking skills may help people to meet nutrition guidelines in their daily nutrition supply. They allow people to make healthier food choices. It is, therefore, important to teach children and teenagers how to cook and to encourage them to develop their cooking skills. [Copyright &y& Elsevier]

Background: Ethnic foods are an integral part of food consumption in Europe contributing towards the overall nutrient intake of the population. Food composition data on these foods are crucial for assessing nutrient intake, providing dietary advice and preventing diseases. Objective: To analyse selected minerals in authentic and modified ethnic foods commonly consumed in seven EU member states and Israel. Design: A list of ethnic foods commonly consumed in selected European countries was generated, primary samples collected and composite sample prepared for each food, which were analysed for dietary minerals at accredited laboratories. Methods for sampling, analysis, data scrutiny and documentation were based on harmonised procedures. Results: New data on 128 ethnic foods were generated for inclusion in the national databases of seven EU countries and Israel within the European Food Information Resource (Euro FIR), an EU Network of Excellence. The Na, K, Ca, P, Mg, Mn, Cl, Fe, Cu, Zn, Se and I contents of 39 foods is presented for the firsttime in this study. Conclusion: The data will serve as an important tool in future national and international food consumption surveys, to target provision of dietary advice, facilitate implementation of policies and inform policy makers,health workers, food industry and researchers. [ABSTRACT FROM AUTHOR]

Abstract: Cancer pagurus is widely appreciated in Southern Europe, being sold live, cooked refrigerated or cooked frozen. In deposit facilities it is common practice to cook and sell crabs that died overnight in tanks. So far, no studies assessed the quality and shelf-life of processed edible crab for human consumption. Therefore, this study aimed to investigate the shelf-life of cooked meat of vacuum-packed C. pagurus during refrigeration using biochemical, physical, microbiological and sensorial tools. The results indicate that live cooked crabs had higher shelf-life (above 13 days) than live cooked crabs frozen at −20 °C during 3 months before refrigeration (4 days) and dead cooked crabs (10 days). Odour and microbiological growth were the best indicators for quality assessment of both crab tissues, as well as all lipid oxidation parameters in brown meat. The initial quality, processing procedure and preservation method play a crucial role in the shelf-life of edible crab, and therefore must be strictly controlled to ensure high-quality products for consumers. [Copyright &y& Elsevier]

Background: physical functioning describes the underlying abilities that make activities necessary for independent living in the community possible.Objective: to test self-reported and objective measures of physical functioning in predicting subsequent disability in cooking, shopping and housework.Design: we used data from the first and second waves of the Survey of Health, Ageing and Retirement in Europe. The respondents were asked about physical functioning (climbing, pulling/pushing, stooping/crouching/kneeling, lifting/carrying and reaching/extending were comparable) and they had their grip strength and walking speed measured.Participants: men and women aged 65 years or over who reported no disability in cooking, shopping and housework at baseline were included in the analysis. There were 6,841 individuals for whom data on disability status at follow-up were available.Methods: Poisson regression was used to calculate relative risks for the associations between self-reported and objective measures of physical functioning with disability at 2 years, adjusting for age, gender, educational level, cognitive function and chronic conditions.Results: those with limitations in physical functioning at baseline more frequently reported subsequent disability. Walking ability was most strongly associated with disability; climbing, pulling/pushing, lifting/carrying and reaching/extending were comparable (picking was non-significant). Similar results were obtained with grip strength and walking speed.Conclusions: both self-reports and objective measures capture information on the functional ability of older people that can be used to predict disability onset. Objective measures offer little to the development of intervention strategies, whereas self-reports provide some insight into the demands of the environment, being more amenable to interventions. [ABSTRACT FROM PUBLISHER]

Aims: The results from European standard disinfectant tests are used as one basis to approve the use of disinfectants in Europe. The design of these laboratory-based tests should thus simulate as closely as possible the practical conditions and challenges that the disinfectants would encounter in use. No evidence is available that the organic and microbial loading in these tests simulates actual levels in the food service sector. Methods and Results: Total organic carbon (TOC) and total viable count (TVC) were determined on 17 visibly clean and 45 visibly dirty surfaces in two restaurants and the food preparation surfaces of a large retail store. These values were compared to reference values recovered from surfaces soiled with the organic and microbial loading, following the standard conditions of the European Surface Test for bactericidal efficacy, EN 13697. Conclusions: The TOC reference values for clean and dirty conditions were higher than the data from practice, but cannot be regarded as statistical outliers. This was considered as a conservative assessment; however, as additional nine TOC samples from visibly dirty surfaces were discarded from the analysis, as their loading made them impossible to process. Similarly, the recovery of test organisms from surfaces contaminated according to EN 13697 was higher than the TVC from visibly dirty surfaces in practice; though they could not be regarded as statistical outliers of the whole data field. No correlation was found between TVC and TOC in the sampled data, which re-emphasizes the potential presence of micro-organisms on visibly clean surfaces and thus the need for the same degree of disinfection as visibly dirty surfaces. Significance and Impact of the Study: The organic soil and the microbial burden used in EN disinfectant standards represent a realistic worst-case scenario for disinfectants used in the food service and food-processing areas. [ABSTRACT FROM AUTHOR]

This article examines how the availability of the chile plant discovered in the New World affected the spice trade in Europe in the 16th and 17th centuries. Spices, especially black pepper and ginger, imported from Asia had been a mainstay of European commerce in the Middle Ages. First discovered by Columbus in 1493, chile plants were spread throughout the world by European traders. Easy to grow, chiles became a standard element in cooking everywhere but Europe.

The author discusses the effects of coloniality in the food cultures of the New World and the transformation of nature into food as a cultural process. The author gives three instances in which this be observed. The first instance is the degradation of native culinary knowledge as a reaction to the challenge that American nature and native culinary practices posed to Europe. The second is the enduring influence of French cuisine as the highest standard of European culinary modernity-rationality against which all other cuisines are measured. The third is the practice of a fusion cuisine structured by European culinary values which incorporates other cuisines only to reduce them to sources of natural ingredients lacking a culture of their own.

During the last decade, Japanese cuisine has become rooted in Europe. The once unusual-sounding dishes, such as SUSHI, TEPPANYAKI , and TEMPURA , are now familiar to millions of Europeans. They not only merely encounter these names in popular magazines and cooking shows on television, but also a growing number of people in Europe actually consume these dishes on a regular basis, at lunch corners and business receptions, restaurants and bars, and even in their own homes. This article describes the historical development of the establishments serving Japanese cuisine in Europe, with particular focus on Great Britain and the Netherlands. It seeks to highlight the variety of historical and global connections that contributed to the spread of Japanese food in Europe. Furthermore, it demonstrates the diversification of the image of Japanese food in Europe during the last decade, from an exotic, ethnic fare, through a fashionable style of dining, to a health-conscious fast food. Many classic restaurants continue to provide Japanese expatriates with the taste of home and offer Europeans a clichéd “taste of Japan,” represented by waitresses dressed in kimono and interiors featuring lampions, bonsai plants, and calligraphy. Concurrently, however, newer establishments that serve particular types of Japanese food, such as beef from the griddle ( TEPPANYAKI ), SUSHI , and noodles, have mushroomed, grounding themselves as major genres in European dining. These and other establishments offer an ever-widening choice of culinary variations on the Japanese theme. [ABSTRACT FROM AUTHOR]

Acrylamide is a synthetic monomer with a wide scope of industrial applications, mainly as a precursor in the production of several polymers, such as polyacrylamide. The main uses of polyacrylamides are in water and wastewater treatment processes, pulp and paper processing, and mining and mineral processing. The announcement by the Swedish National Food Administration in April 2002 of the presence of acrylamide predominantly in heat-treated carbohydrate-rich foods sparked intensive investigations into acrylamide, encompassing the occurrence, chemistry, agricultural practices, and toxicology, in order to establish if there is a potential risk to human health from the presence of this contaminant in the human diet. The link of acrylamide in foods to the Maillard reaction and, in particular, to the amino acid asparagine has been a major step forward in elucidating the first feasible chemical route of formation during the preparation and processing of food. Other probably minor pathways have also been proposed, including acrolein and acrylic acid. This review addresses the analytical and mechanistic aspects of the acrylamide issue and summarizes the progress made to date by the European food industries in these key areas. Essentially, it presents experimental results generated under laboratory model conditions, as well as under actual food processing conditions covering different food categories, such as potatoes, biscuits, cereals, and coffee. Since acrylamide formation is closely linked to food composition, factors such as the presence of sugars and availability of free amino acids are also considered. Many new findings that contribute towards a better understanding of the formation and presence of acrylamide in foods are presented. Many national authorities across the world are assessing the dietary exposure of consumers to acrylamide, and scientific projects have commenced to gather new information about the toxicology of acrylamide. These are expected to provide new scientific knowledge that will help to clarify whether or not there is a risk to human health from the consumption of foods containing low amounts of acrylamide. [ABSTRACT FROM AUTHOR]

Focuses on the number of parrot eaters during the renaissance period in Europe. Factors influencing the scarcity of parrots in the Middle Ages; Efforts of the Brahmans to put the parrots under the protection of prohibitions against cannibalism; Inclusion of the parrots on the lists of upper-class delicacies.

Human evolution is accompanied by innovations in food processing. The results are remarkable: there is food security, as there is surplus on cheap, safe and high quality food. Despite this situation nutritional studies reveal that there are still nutritional problems in the world. Food security is only a precondition but no guarantee for nutrition security.The causes of nutritional problems are complex. In industrialised societies the importance of the last links of the food chain, being the competence of consumers regarding food and nutrition, is ignored. Whereas the global knowledge on food processing is increasing continuously, a reverse trend regarding consumer competence can be observed. The consequences of these trends have to be observed and studied. People with less food and nutrition competence are susceptible to disorientation and misguided behaviour. It is likely that the trend accelerates since the traditional ways to learn food and nutrition competence are diminishing; even in the case of food professionals, like cooks or bakers, there is clear evidence of lack of practical experiences.Nutrition and food policy has to focus on this gap. The most important nutritional problems are no longer those of food quality, but related to consumer behaviour. Today’s consumers need high qualification to use all the opportunities to manage the everyday tasks. Without fostering such training (not only for the general population, but also for food professionals) we in Europe are in danger of becoming a food illiterate population. [ABSTRACT FROM AUTHOR]

Predators of apple and pear pests in northern and central Europe and their use as biological control agents are reviewed. Many natural enemy species are specialized feeders and are able to respond to the population dynamics of particular pest species. The most oustandingly successful example of this is the use of phytoseiid mites, particularly Typhlodromus pyri, against phytophagous pest mites in apple. This mite management strategy is now widespread throughout European apple growing regions. Another example is the use of Anthocoris nemoralis against pear psyllids, Cacopsylla pyricola and C. pyri. Several groups of naturally occurring polyphagous predators, such as chrysopids, coccinellids, syrphids and spiders, also prey on a number of pest species in orchards, contributing generally to the reduction in pest populations. However, they are unlikely alone to prevent pest damage fully and reliably. In seeking biological control opportunities for a particular pest, these polyphagous natural enemies are unlikely to be a high priority. An exception, due to its abundance in orchards, is the common earwig, Forficula auricularia, although this predator may also cause some fruit injury. Another option to consider when reviewing possibilities for biological control in orchards is the introduction of biological control agents. The success rate of this approach, using arthropod predators to control pests of field crops, has been generally poor. Furthermore, mass production methods for predators are likely to be difficult and very costly. The biological supplies industry is constantly seeking culture techniques, largely for arthropod biological control agents of pests of protected crops. It is possible that some future advance may be relevant to orchards, though currently available predators do not appear promising. A careful economic appraisal of the feasibility of use of any potential biological control agent would be prudent before embarking on research. [ABSTRACT FROM AUTHOR]

Abstract: The occurrence of trichinellosis in a resident of the Netherlands prompted us to examine the likelihood of this originating from infected rats in spite of prevailing biosecurity and testing procedures. In so doing, we sought to calculate the possible risks for trichinellosis in countries deemed non-endemic. The infection risk was determined by simulating a scenario from a reservoir of minimally contaminated wildlife to pigs to humans. Results indicate that humans might become infected even in the event that artificial digestion had been performed on individually tested pig carcasses. Our conclusions justify reconsidering Trichinella control strategies based on the current testing protocol, and emphasize the importance of proper cooking as further insurance against human infection. [Copyright &y& Elsevier]

The article focuses on the social and moral significance of the giant omelet making event in some part of Europe. It mentions about the World Fraternity of Knights of the Giant Omelet organization. It was believed that the event originated from history and is influenced by religion and nationalism and it was also a celebration of the senses and the generosity of humans.

To evaluate the 2016 International Chefs Day cooking workshops Art on a Plate. Nonexperimental pretest-posttest design Art on a Plate workshops with children from 14 countries in Asia, America, and Europe. A total of 433 workshop participants aged 4–14 years (mean age, 8.6 years). Instructed by a chef, children in the workshops created a self-chosen design on their plate with a spinach–fruit salad. Before and after the workshop, a questionnaire assessing liking and willingness to eat or taste; hunger was assessed using the Teddy the Bear method and emotions were assessed using the Self-assessment Manikin. The event coordinator evaluated salad intake. Linear and generalized linear (logit) mixed models were used to test statistical differences before and after the workshop. The workshop resulted in a small increase in liking (n = 409; P =.02) and person control (n = 375; P <.001) and a decrease in hunger (n = 379; P <.001). A total of 30% of children increased their liking scores, 18% decreased them, and 52% did not change them. Significant associations of liking and change in liking with salad intake were in the expected direction. This study showed the positive effect of a cooking workshop on children's salad liking across a selection of countries worldwide. Further research and novel methods are needed to evaluate the long-term effectiveness of cooking activities in real-life settings across countries. [ABSTRACT FROM AUTHOR]

Reports medical developments in Europe as of May 1976. Epidemiology of food poisoning from turkeys in England and Wales; Efforts of the British Medical Association of resolving the conflicts between doctors and government among European countries; Election of officers of the General Medical Council.

Investigates the biocontrol of pests form apples and pears in Northern and Central Europe. Use of parasitoids of anthropod pests as biological control agents; Role of parasitoids in regulating the population of their host.

Investigates the use of microbial agents and nematodes as a biological control agent of pests for apples and pears in Europe. Development of Bacillus thuringiensis strains designed; Factors limiting the effectiveness of entomopathogenic fungi; Recognition of microbial agents and nematodes as a biocontrol of pests.