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The study was conducted in Southern Ethiopia with the objective of investigating the linkages between domestic energy consumption and income poverty among households residing both in and surrounding parts of Arba-Minch town. The research design is mainly based on the quantitative methods and complemented with the qualitative ones. For the purpose of the study, 658 sample households have been selected from in and around the town based on random sampling design and the field data were collected using questionnaires, focus group discussions and interviews with relevant individuals. Data on the consumption of energy sources for this study were gathered in terms of expenditures (ETB) which were later converted to energy heat values measured in terms of MJ. The study examines the relevance of energy switching and fuel stacking models and the findings of this research provide insights for slow energy transition prospect in household energy use. The finding of the study indicated households do not simply substitute one fuel for another as household income increases. Regardless of their economic status, the majority of households depended on wood fuels as their primary source of cooking energy. The study reveals that commercial cooking fuels become increasingly expensive. It is becoming difficult to obtain affordable energy technologies that convert energy to useful services. A significant portion of urban and peri-urban households continue to suffer as their incomes have not kept pace with the rising prices. Therefore, for the majority of households, meeting the energy requirement in a sustainable manner continues to be a major challenge. Increasing end-use efficiency should be given greater emphasis as an important prerequisite by employing proper end-use technologies to change households’ cooking practices so that household energy-related problems tackled and energy can lead to more equitable sustainable livelihoods.

Purpose The purpose of this paper is to explore how the cooking experiences of older adults living in the USA contributed to cooking skill development and cooking practices over their life course. Design/methodology/approach In total, 17 adults aged 60 and older living in two rural counties, who prepared at least three basic meals per week, were purposefully recruited to represent different living situations, perceived income level, and education level. Two retrospective in-depth interviews with each person collected biographical cooking narratives, analyzed using a life course perspective. Life course perspective concepts and emergent themes were identified. Timelines for each participant were prepared. Findings All participants expressed interest and pleasure in eating but they described different patterns of skills, behaviors, and feelings regarding cooking. Four cooking trajectories emerged: resilient, expanding, contracting interest, and contracting capability. Cooking skills evolved for some only during older adulthood, and supported both contracting and expanding food preparation. When cooking declined, it decreased due to shifts in personal priorities or in physical capability to carry out cooking tasks. Practical implications Recognizing the different patterns of cooking trajectories may help health care providers and the food industry better serve the diverse nutritional needs of older adults, including those not traditionally served: individuals who are actively seeking information as they increase their cooking and those who are avoiding cooking due to lack of interest. Originality/value Trajectories are a useful tool for analyzing skills and practices over time, which can facilitate understanding of food choice activities. Trajectories have not been previously used to explicitly examine cooking skills.

For biofortification to be successful, biofortified crops must demonstrate sufficient levels of retention of micronutrients after typical processing, storage, and cooking practices. Expected levels of retention at the breeding stage were verified experimentally. It was proven that the variety of biofortified crop, processing method, and micronutrient influence the level of retention. Provitamin A is best retained when the crops are boiled/steamed in water. Processing methods that are harsher on the food matrix (i.e. drying, frying, roasting) result in higher losses of provitamin A carotenoids. Degradation also occurs during the storage of dried products (e.g. from sweet potato, maize, cassava) at ambient temperature, and a short shelf life is a constraint that should be considered when foods are biofortified for provitamin A. Iron and zinc retention were high for common beans ( Phaseolus vulgaris ) and cowpeas ( Vigna unguiculata ), indicating that iron and zinc were mostly preserved during cooking (with/without soaking in water). Keywords: Retention, Carotenoid, Iron, Zinc, Biofortification, Processing, Storage, Degradation

Framed within Critical Discourse Analysis (CDA), this study examines women’s relationship to their cooking practices in cookbooks by three female celebrity chefs: Giada De Laurentiis, Ree Drummond, and Ina Garten. Prevalent in all of the cookbooks is a discourse that continues traditional gender roles of women being predisposed to care, cook, and serve others. At the same time, alternative discourses of achievability, self-fulfillment, and femininity are offered with ‘easy’ and ‘delicious’ recipes, enabling women to be competent in the kitchen, and by extension, in life. Cooking is a way to care for the self and realize happiness. Examining the recipe narrative and supporting text, this article shows how these complex and competing discourses are part of the construction of hegemonic femininity.

This work was planned and conducted with the aim of identifying women’s kitchen safety and cooking practices. 300 volunteer women with an average age of 40.4±9.8 participated in the study and data were collected by questionnaire method. Women were asked about kitchen safety and intelligence; the behavior patterns and information on these topics were scored. ‘Kitchen security applications’ and ‘kitchen intelligence applications’ were used to determine their behaviors. Both applications are “likert type” and the high scores on the scales indicate that the kitchen safety and the kitchen intelligence are high. According to the survey data, it is determined that the scores of women’s kitchen security and cognitive intelligence practices are not related to the marital status and the educational status p>0.05 . While primary school graduates received the highest scores in the kitchen security and kitchen intelligence section of the study respectively 88.2±7.9 and 43.0±13.2 , university graduates and junior high school graduates have the lowest scores respectively 84.2±9.4 and 39.6±14.4 . The reason is that The reason for this is that or This is because. . or It is because. . well educated women take more time in working life and spend less time in kitchen security and kitchen practice

Home cooking programs are an increasingly popular approach to nutrition education and have the potential to promote diet quality among pediatric cancer survivors. A cornerstone of many programs is the use of fresh fruits and vegetables, which may support increased intake of many food components, including carotenoids, to improve survivor health. However, most dietary carotenoids in the United States currently come from processed vegetables, and it is unclear if the emphasis on fresh fruits and vegetables common in cooking education programs is associated with the total carotenoid content of meals. The objective of this analysis is to examine the relationship between fresh produce usage, practices commonly taught in healthy home cooking classes, and the carotenoid content of prepared meals among 40 parents with school-aged children. This is a secondary analysis of an observational study examining the quality of home cooking practices using an evidence-based index of behaviors, the Healthy Cooking Index (HCI). Nutrition-optimizing cooking practices, as quantified by the HCI, were not associated with the carotenoid content of meals (r = &minus, 0.24, p = 0.13). Further, total fruit and vegetable content of meals was not associated with total carotenoids (r = 0.14, p = 0.38), indicating heterogeneity in the carotenoid profiles of foods used by this population. High-carotenoid meals tended to use more canned and/or frozen tomato and vegetable products, and carotenoid content was associated with meals with sugar (r = 0.32, p = 0.04), and servings of refined grains (r = 0.49, p &lt, 0.01). Our findings indicate an opportunity to educate pediatric cancer survivors and families on the incorporation of high-carotenoid food products while reducing refined grain and sweetener intake through a tailored home cooking intervention.

Questions have arisen about the sustainability of the industrialised food system. Alternatives like urban agriculture have emerged to reduce the negative social, environmental and health impacts of industrial agriculture. Such new food supply chains can change the way that people acquire and process food. This study looks at high-tech indoor gardening practices in nursing homes for elderly people, studying four nursing homes in the Dutch city of Velp. We used both qualitative and quantitative approaches to collect data, using site visits, a survey amongst employees, and semi-structured interviewees with residents and decision makers. Inspired by social practice theory, we aimed to understand the transformation of existing practices, investigating how the gardens affect cooking and eating practices, and how their constitutive elements of meaning, material and competences enable these transformations. Our work shows that the indoor gardens resulted in an integration of gardening and the resulting harvest into cooking practices, which in turn transformed residents&rsquo, eating practices. Appreciation of the taste of fresh vegetables and appearance of the meal decorated by fresh vegetables, as well as observing the growth of plants and their use, holds value for the elderly residents. Employees welcome the possibility to serve healthier meals. The integration of indoor gardens in existing cooking practices is more successful when employees have gardening and/or cooking competences, when they enjoy cooking and when they do not already cook with fresh ingredients. The gardens are more easily integrated when they are easily accessible. The materiality of the gardens does not require fully equipped kitchens.

In November 2017, Public Health England identified an outbreak of Shiga toxin-producing Escherichia coli O157:H7 in England where whole genome sequencing results indicated cases were likely to be linked to a common source, and began investigations. Hypothesis generation included a review of enhanced surveillance data, a case-case study and trawling interviews. The hypothesis of interest was tested through the administration of focussed questionnaires and review of shopping history using loyalty card data. Twelve outbreak cases were detected, eight were hospitalised and four developed haemolytic uraemic syndrome. Frozen beef burgers supplied by a national retailer were identified as the vehicle of the outbreak. Testing of two left-over burger samples obtained from the freezers of two separate (unlinked) cases and a retained sample from the production premises were tested and found to be positive for the outbreak strain. A voluntary recall of the burgers was implemented by the retailer. Investigations at the production premises identified no contraventions of food safety legislation. Cooking guidance on the product packaging was deemed to be adequate and interviews with the cases/carers who prepared the burgers revealed no deficiencies in cooking practices at home. Given the long-shelf life of frozen burgers, the product recall likely prevented more cases.

Despite the evolution in cooking practices over the globe, a large population still relies on traditional cooking practices, such as wood-fired cookstoves or “chullahs”. Though the fuel is locally available, the collection of wood is time consuming and tiring. An increase in the efficiency of the “chullahs” reduces the wood consumption and saves the effort of wood collection. Various techniques have been introduced in order to reduce the amount of fuel by improving the thermal performance of the “chullah”. It is experienced that the minimally retrofitted traditional “chullahs” have better acceptance among the users than the ones which are completely differently designed. The objective of the present work is to test one such traditional chullah and investigate the scope of improvement of thermal performance with minimal modifications in the actual stove or in the cooking practice. To achieve that goal, a traditional cookstove from the Kaiyal village of Kadi block from the Mehsana district of Gujarat is selected. Experiments are performed in order to identify the sources of heat loss and to find out the best modification. Water boiling test is carried out for the measurement of thermal performance. The efficiency is found to increase by 37.18% as compared to the original cookstove with an increase in the base height and insertion of twisted tapes.

The analysis of microbotanical remains (starch grains and phytoliths) from food-related domestic contexts and artefacts has the potential to provide insights into daily plant preparation and consumption activities. In particular, pottery vessels offer an unparalleled comparative framework for the study of food preparation and consumption, since pottery is used for a variety of domestic food-related activities, including storage, processing and serving. This study illustrates the potential of microbotanical remains to provide a holistic approach to the plant food preparation and consumption cycle—from storage to disposal—through the analysis of starch grains and phytoliths from Late Minoan storage, cooking and serving vessels recently uncovered at the Knossian ‘neighbourhood’ of Lower Gypsades. The results show that starch grains and phytoliths are more abundant and diverse in cooking vessels, presumably reflecting a higher deposition of microbotanical remains as a result of the disturbance caused by cooking. The results further offer insights into Minoan storage and cooking practices at Gypsades, suggesting that cereals were stored de-husked in pithoi and, possibly, in palm leaf baskets, and later cooked together with non-staple plants. The virtual absence of microbotanical remains from serving vessels may be due to depositional factors and/or the fact that some of the vessels analysed in this study were used for serving/consuming liquids or animal products, and not plants., The project was made possible with funds provided by INSTAP (EH, GA, AB); Semple Fund, Department of Classics, University of Cincinnati (EH); ERC Grant No. 312785 (AB); Fell Fund, University of Oxford (AB); the British Academy Grant No. SG152915 (AB); and the BSA. While working on this manuscript, JJGG was funded by a Marie Skłodowska-Curie Individual Fellowship (MSCA 2015, European Commission Grant No. 704867) and a Juan de la Cierva Incorporación 2018 Fellowship (Spanish Ministry of Science, Innovation and Universities), and ET is currently a F.S.R. Research Fellow funded by the Universitè Catholique de Louvain.

The aim of this article is to demonstrate how the amalgamation of media use practices and cooking practices can be studied and to what extent a ‘laboratory set-up’ can inform us about mundane practices. Empirically, the article draws on interventions implemented in 6th- and 7th-grade home economics classes in three Danish schools. The children cooked, recorded their cooking using iPads and created food videos for YouTube. The article contributes to the ongoing methodological discussion regarding how to study media use in a highly medialised society. The theoretical point of departure is non-media-centric media studies and practice theory. The conclusions suggest that adopting a practice approach in performing this kind of empirical research can be fruitful in facilitating tacit knowledge, practical sense, and routinised procedures across media use practices and non-media-related practices.

Analizamos información arqueológica recuperada en los últimos años sobre la alimentación vegetal entre comunidades originarias de la diagonal árida argentina, en las latitudes centrales del país. El artículo se focaliza en tres áreas, Sierras Centrales, Pampa Seca y Norpatagonia, con un examen que destaca aspectos compartidos y particularidades locales. Se toman en cuenta trayectorias prehispánicas del Holoceno tardío, entre 4000 y 400 años antes del presente. El repaso incluye problemáticas en torno al acceso, procesamiento y consumo de especies silvestres, abarcando árboles, arbustos, palmeras y gramíneas, algunas de distribución generalizada y otras restringidas a entornos acotados. También se consideran especies domesticadas, cultivadas en algunas áreas y periodos, o integradas en redes de intercambio entre grupos agricultores y cazadores-recolectores., In this paper we analyze archaeological data on vegetable food among indigenous people from the “Arid diagonal”, in the middle latitudes of Argentina. We focus on three main areas: Central Ranges, Dry Pampas and extra-andean Northern Patagonia, and offer an examination of both shared cultural features and local particularities. We place the analysis on pre-hispanic late Holocene (4000-400 years before present). Our review comprises general issues such as access, processing and consumption of wild species, including trees, shrubs, palms and grasses, with both wide and local distributions. We also consider domesticated species cultivated on some specific times and locations or integrated in exchange networks between farmers and hunter gatherer societies., Facultad de Ciencias Naturales y Museo

Structuring healthy oils into oleogels is a feasible way to develop functional ingredients with solid-like properties, similar to those of animal fat; being therefore adequate in the development of meat products. Due to the highly unsaturated nature of the oils employed, lipid oxidation is a major concern regarding product quality. In the present work, the effect of household practices (chilled storage and cooking) on quality attributes of low fat PUFA-enriched pork burgers has been studied as function of the oleogelation system (ethyl cellulose or beeswax) and the presence of curcumin as an antioxidant. Curcumin effectively reduced the lipid oxidation process derived from chilled storage or cooking regardless of the oleogelation method; the resulting products showed a lipid composition which meets recommendations for fatty acid intake. The samples formulated with beeswax oleogel presented adequate technological properties and good overall sensory acceptability. Curcumin provided a yellow color that reduced sensory acceptance, regardless of the oleogelation method. Further studies are needed to adapt ethyl cellulose oleogels prepared with highly unsaturated lipids for the successful development of fresh meat products, due to the extent of lipid oxidation during refrigeration and cooking, and to the lower sensory acceptability., The authors wish to thank the Spanish Ministry of Economy and Competitiveness for financial support through project AGL2014-53207-C2-1-R.

Improved cookstoves are widely promoted as a health and climate improving technology, yet there remains a wide gap between their reputed benefits and the inconclusive outcomes of most interventions. An increasing number of scientists suggest that the popular lab protocols used to test, rate and model the benefits of improved cookstoves are at least partly to blame. Insights from a recent study of improved cookstove users in Darfur, Sudan, reveal the extent to which the logic and goals of lab-based testing protocols differ from actual cooking practices. We elaborate on the climate and energy policy implications of decontextualized lab tests and conclude with a call to design, test and select for dissemination only those improved cookstoves that are rated on the basis of their intended contexts of use.

Background Recent work has examined behavioral reactivity associated with personal awareness of electronic sensors monitoring the use of environmental health products, including cookstoves. These studies suggest that sensors could be used as behavior change tools. Objective We present a human-centered design approach toward the development of a household air quality feedback technology intended to improve consistent and exclusive use of liquid petroleum gas (LPG) stoves provided as part of a health efficacy study. Methods We found through a consultation process that households may be behaviorally triggered by reminders of the health and environmental impacts of cooking practices and may respond to both auditory and visual feedback. Based on these insights, we designed and validated a system linking air particulate monitoring with persistent visual feedback and a dynamic audio alarm. Results Data collected over 14 days in participants households show that the system is able to detect sudden rises in household indoor air pollution and to communicate that information to household members. Significance This device could be used as a tool to raise awareness of air pollution associated in order to stimulate adoption of cleaner cooking technologies.

Dehydrated aromatic herbs are highly valued ingredients, widely used at home level and by food processing industry, frequently added to a great number of recipes in the Mediterranean countries. Despite being considered low-moisture products and classified as GRAS, during pre and post-harvesting stages of production they are susceptible of microbial contamination. In Europe an increasing number of food recalls and disease outbreaks associated with dehydrated herbs have been reported in recent years. In this study the microbial quality of 99 samples of aromatic herbs (bay leaves, basil, coriander, oregano, parsley, Provence herbs, rosemary and thyme) collected from retails shops in the region of Algarve (Southern Portugal) was assessed. All the samples were tested by conventional methods and were assayed for the total count of aerobic mesophilic microorganisms, Salmonella spp., Escherichia coli, coagulase-positive staphylococci and filamentous fungi. Almost 50 % of the herbs did not exceed the aerobic mesophilic level of 104 CFU/g. The fungi count regarded as unacceptable (106 CFU/g) was not found in any of the tested herbs, while 84 % of the samples ranged from ≤102 to 104 CFU/g. No sample was positive for the presence of Salmonella spp., Escherichia coli and staphylococci. The results are in compliance with the European Commission criteria although they point out to the permanent need of surveillance on the good standards of handling/cooking practices as well as the importance of avoiding contamination at production, retailing and distribution. The microbiological hazards associated with the pathogenic and toxigenic microbiota of dried herbs remain as a relevant public health issue, due to the fact that they are added to foods not submitted to any following lethal procedure. Control measures should be adopted in order to ensure that all phases of their supply chain respect the food safety standards.

Successful dietary counseling requires a perspective and knowledge of current eating practices. This chapter looks closely at population trends related to the African American diet and make specific suggestions regarding alternative foods or preparation approaches that can make an impact on overall health. Knowing current population dietary trends and possible cooking practices can help form the nidus of a productive conversation that delves into actual individual cooking habits. The dangers of frying foods with a particular discussion of advanced glycation end-products (AGE’s), which are linked to a number of serious health issues, is discussed in detail. The importance of breakfast and the impact and origin of lactose intolerance in African Americans is also reviewed. Finally, sugar-sweetened beverages, their impact on obesity, and approaches to counseling is discussed.

Background Parents often have concerns about the food habits of their young children. Cooking is a frequent behavior related to dietary activities at home. We hypothesized that “a parent cooking meals together with young children might alleviate dietary concerns.” The aim of this study was to identify the relationship between parental cooking practices (e.g., cooking meals together with the child) and diet-related concerns. Methods Data were extracted from the “National nutrition survey on preschool children” conducted among nation-wide households with toddlers and preschoolers in 2015 by the Ministry of Health, Labour and Welfare of Japan. Parents were classified into two groups comprising those who cooked meals together with their children and those who did not. The following variables were compared: taking too much time to eat (slow eaters), “picky” eating (eating only certain foods), inconsistent food intake (eating too much or too little), playing with food/utensils while eating, preferring sweetened beverages and snacks over meals, eating too fast to chew well, not swallowing food, disinterested in eating, and spitting out food. The associations between parent–child cooking meals together and the concerns pertaining to the child’s dietary habits and food intake were analyzed and compared between the two groups. Results The concerns of “picky eating” and “playing with food/utensils while eating” were lower, while “eating too much” was higher in the parent-cooking together group. The intake frequency of fish, soybeans/soy products, vegetables, and milk among children were higher in the “cooking together” group than among those in the “not cooking together” group. Children in the “cooking together” group consumed a significantly greater variety of foods than those in the “not cooking together” group. Conclusions Cooking a meal together with a child may be related to the parent’s lower concerns about the dietary habits of the child, including “picky eating” and “playing with food/utensils while eating,” but may also be related to the higher concerns of “eating too much.”

The benefits of improved biomass cookstoves (ICS) depends on their adoption and sustained use. Few studies have documented if and how they are used more than five years after being introduced.We conducted a 9-year prospective cohort study among young rural women in the highlands of Michoacan, Mexico. Participants had received a Patsari ICS during a community trial either in 2005 or 2006. With retrospective information collected in 2012–13, we studied the households' energy use, ICS survival, and cooking practices during the follow-up period. Using an exposure model constructed with personal PM2.5 measurements in a subsample of homes at the time of the initial trial in 2005, we estimated the exposure associated with different energy use patterns during the follow-up period.The ICS had a mean lifespan of 4 years, after which more than half of the stoves were not in use; therefore, the use of open fire increased, particularly among the indigenous communities. ICS use peak was achieved two years after the initial trial, either exclusively or combined with open fire. Yearly household energy use and other variables were used to estimate chronic air pollution exposure. Mean PM2.5 exposure during the follow-up period ranged from 51 to 319 μg/m3; the median was 102 and 146 μg/m3 for mainly ICS and mainly open fire use, respectively.The ICS has a useful period after which it needs maintenance, repair, or replacement. Unfortunately, many programs have not afforded a follow-up component. Exposure to biomass smoke air pollutants can be reduced by using an ICS instead of the traditional open fire. Household energy strategies should ensure equitable access to clean energy options adapted to local needs and preferences with culturally appropriate technology implemented on a sustainable perspective. Keywords: Household air pollution, Household energy use, Chronic exposure assessment, Particulate matter, Improved cookstove

Brassica vegetables are of great interest due to their antioxidant and anti-inflammatory activity, being responsible for the glucosinolates (GLS) and their hydroxylated derivatives, the isothiocyanates (ITC). Nevertheless, these compounds are quite unstable when these vegetables are cooked. In order to study this fact, the influence of several common domestic cooking practices on the degradation of GLS and ITC in two novel Brassica spp.: broccolini (Brassica oleracea var italica Group x alboglabra Group) and kale (Brassica oleracea var. sabellica L.) was determined. On one hand, results showed that both varieties were rich in health-promoter compounds, broccolini being a good source of glucoraphanin and sulforaphane (&asymp, 79 and 2.5 mg 100 g&minus, 1 fresh weight (F.W.), respectively), and kale rich in glucoiberin and iberin (&asymp, 12 and 0.8 mg 100 g&minus, 1 F.W., respectively). On the other hand, regarding cooking treatments, stir-frying and steaming were suitable techniques to preserve GLS and ITC (&ge, 50% of the uncooked samples), while boiling was deleterious for the retention of these bioactive compounds (20&ndash, 40% of the uncooked samples). Accordingly, the appropriate cooking method should be considered an important factor to preserve the health-promoting effects in these trending Brassica.

An evaluation of the food safety behavior of 108 consumers was conducted by means of an HACCP-based audit. The method employed direct observation and temperature measurement linked to a standardized risk-based scoring system based on epidemiological data. A food operation risk (FOR) score was allocated to each consumer and was based on the demerit points awarded for the violation or absence of recommended control or preventative measures, Temperature abuse during food transport and storage was exhibited by more than 40% of people. A great potential for indirect and direct cross-contamination during the preparation of food was identified. Safe cooking practices were used by the majority of consumers, however, more than half of the sample cooked well in advance of consumption and few used any method to speed the cooling of cooked food. Some consumers used potentially unsafe practices such as holding cooked food at ambient temperatures for prolonged periods and inadequate reheating. Expressed as a percentage, the FOR scores ranged from 0 to 65% with over half of the subjects (58%) scoring below 20%.

Background Scarce literature comprehensively captures the transition to solid foods for children in remote Aboriginal Australian communities, a population expected to be especially vulnerable to nutritional inadequacy for largely socio-economic reasons. This study describes the dietary intake of children aged 6–36 months in a remote Aboriginal community during the years of solids introduction and establishment. Specifically, we aimed to explore milk feeding practices, major sources of nutrition and traditional food consumption, dietary patterns and nutrient and food group intakes, and compare these to national and international recommendations. Methods This dietary assessment was conducted as part of an observational, cross-sectional Child Health and Nutrition study. Three 24-h dietary recalls were completed with the parent/care-giver of each participant over 2–4 weeks, capturing a pay-week, non-pay-week and weekend day from October 2017–February 2018. Additional information collected included sociodemographic data, food security status, usual cooking practices, and attendance at playgroup. Results Diet histories for 40 children were included in the analysis (~ 40% of the population). Breast feeding rates were high (85%), with mothers exclusively feeding on demand. Very few participants met recommended intakes for wholegrains (n = 4, 10%), vegetables (n = 7, 18%), dairy (n = 5, 18%) and fruit (n = 13, 33%), while more children met the guidelines for meat (n = 19, 48%) and discretionary food intake (n = 28, 70%). Traditional foods were always nutritionally dense and consumed frequently (n = 22, 55% of children). Statistically significant pay-cycle differences in intakes of all macro-, and numerous micro-nutrients were observed. Conclusions Many positive early feeding practices are currently enacted in remote Aboriginal communities including responsive and long duration breastfeeding, and nutrient-dense traditional food consumption from earliest solids introduction. However, the non-pay-week/pay-week cycle is impacting the quality and quantity of children’s diets at a time of rapid growth and development.

Background In low-income countries such as Nepal, indoor air pollution (IAP), generated by the indoor burning of biomass fuels, is the top-fourth risk factor driving overall morbidity and mortality. We present the first assessment of geographic and socio-economic determinants of the markers of IAP (specifically fuel types, cooking practices, and indoor smoking) in a nationally-representative sample of Nepalese households. Methods Household level data on 11,040 households, obtained from the 2016 Nepal Demographic and Health Survey, were analyzed. Binary logistic regression analyses were conducted to assess the use of fuel types, indoor cooking practices, indoor smoking and IAP with respect to socio-economic indicators and geographic location of the household. Results More than 80% of the households had at least one marker of IAP: 66% of the household used unclean fuel, 45% did not have a separate kitchen to cook in, and 43% had indoor smoking. In adjusted binary logistic regression, female and educational attainment of household’s head favored cleaner indoor environment, i.e., using clean fuel, cooking in a separate kitchen, not smoking indoors, and subsequently no indoor pollution. In contrast, households belonging to lower wealth quintile and rural areas did not favor a cleaner indoor environment. Households in Province 2, compared to Province 1, were particularly prone to indoor pollution due to unclean fuel use, no separate kitchen to cook in, and smoking indoors. Most of the districts had a high burden of IAP and its markers. Conclusions Fuel choice and clean indoor practices are dependent on household socio-economic status. The geographical disparity in the distribution of markers of IAP calls for public health interventions targeting households that are poor and located in rural areas. Electronic supplementary material The online version of this article (10.1186/s12889-019-6512-z) contains supplementary material, which is available to authorized users.

As the primary source of learning cooking skills, it is vital to understand what mothers think about the transference of cooking skills to their children. The current analysis aimed to highlight mothers&rsquo, perceptions of children&rsquo, s involvement and cooking practices within the home setting. Sixteen focus group discussions were conducted on the island of Ireland (Republic of Ireland and Northern Ireland [UK]) with 141 mothers aged 20&ndash, 39 years old. All focus groups were transcribed verbatim and an inductive thematic analysis using NVivo software was undertaken. Seven themes emerged from the dataset, (1) &ldquo, How we learned to cook&rdquo, (2) &ldquo, Who&rsquo, s the boss&rdquo, (3) &ldquo, Children in the way&rdquo, (4) &ldquo, Keep kids out&rdquo, (5) &ldquo, Involvement means eating&rdquo, (6) &ldquo, Intentions versus reality&rdquo, and (7) &ldquo, Kids&rsquo, &lsquo, interest&rsquo, in cooking&rdquo, These themes illustrate a lack of cooking skill transference in relation to everyday meal preparation in modern times. The culture of children in the kitchen has vastly changed, and opportunities for children to learn basic skills are currently limited. Further research is required to confirm the findings that emerged from this analysis.

The use of solid fuel, known to emit pollutants which cause damage to human health, is the primary energy option in Ethiopia. Thus, the aim of this study was to measure the level of household air pollution by using the 24-h mean concentration of fine particulate matter (PM2.5) in 150 randomly recruited households in rural Butajira, Ethiopia. Data relating to household and cooking practices were obtained by conducting face-to-face interviews with the mothers. The 24-h mean (standard deviation) and median PM2.5 concentrations were 410 (220) and 340 µg/m3, respectively. Households using only traditional stoves and those who did not open the door or a window during cooking had a significantly higher mean concentration compared with their counterparts. There is a statistically significant correlation between the mean concentration of PM2.5 and the self-reported cooking duration. The pollution level was up to 16 times higher than the WHO 24-h guideline limit of 25 μg/m3, thus leaving the mothers and children who spend the most time at the domestic hearth at risk of the adverse health effects from solid fuel use in Ethiopia. Thus, effective short- and long-term interventions are urgently needed.

Over half of the households in India are using unclean cooking fuels (UCF) and exposed to harmful pollutants that has adverse effects on weight of new born baby. Though studies examined the contextual determinants of birth weight, the association of cooking practices and kitchen location with low birth weight (LBW) is limited in India. This paper investigates the comprehensive effects of household air pollution (HAP) on LBW, mean birth weight (MBW) and birth size in India. Data from 93,721 full-term singleton births from the fourth round of National Family Health Survey, conducted during 2015–16 is used in the analyses. Binary logistic and linear regression methods were used to assess the effect of cooking practices on the outcome variables. Children born in households using clean cooking fuels (CCF) (2877 g, 95% CI: 2876–2877) had 80 g higher birth weight compared with UCF (2797 g, 95% CI: 2796–2798). Households using UCF and cooking without separate kitchen (2779 g, 95% CI:2778–2780) had 59 g and 98 g lower MBW as compared to the households using UCF and cooking in separate kitchen (2817 g, 95% CI:2816–2818) and CCF respectively. Significant associations of LBW observed with the place of cooking and cooking practices but no significant association found for cooking fuels. The HAP from poor cooking practices is associated with risks of LBW in India. Transition from unclean to clean fuels, provision of the separate kitchen should be encouraged to reduce the maternal exposure to HAP and improve birth outcomes.

The invention of pottery by Palaeolithic hunter-gatherer groups is often associated with the development or introduction of new social practices. While some studies connect pottery, especially in glacial environments, to broadening of hunter-gatherer subsistence strategies, in Eastern Asia a number of studies suggests that the earliest pottery is connected to the appearance of hierarchy through self-aggrandizement and feasting in trans-egalitarian societies. In this paper, we assess this hypothesis using the early pottery site of Yuchanyan (China) as a case study. Geoarchaeological studies at Yuchanyan have confirmed the hunter-gatherer context of the pottery (18.3 cal ky BP) and also reconstructed the site’s stratigraphy and human occupation of the cave. Here we reconstruct the pyrotechnology and cooking practices at Yuchanyan with the goal of better understanding labor commitments. We argue that humans used several techniques to increase cooking efficiency to make bone soup and render grease. This multifaceted activity would have required large-scale efforts and collaboration, and consequently, we argue that the end product could not have been monopolized by a single individual. If feasting did in fact take place, it was probably yet another activity inducing group cohesion.

This paper applies a social context lens to explore the reasons why households in rural areas of developing countries such as Nepal choose to continue with their Traditional Cooking Practice (TCP). Modern Cooking Solutions (MCS) have many benefits over TCP, but each comes with a set of trade-offs. These co-benefits of TCP are poorly understood – this paper argues that the intricacies of current cooking practices must be explored before attempting to push people towards a new solution. We highlight the differences between household expectations and what MCS deliver to look for opportunities to enhance the provision of modern energy for cooking that is more likely to enable broader and more sustainable adoption in rural areas of Nepal. Our findings suggest three complementary strategies: localise MCS by modifying the design to suit cultural and practical needs; improve TCP to reduce its negative effects, as fuel stacking is inevitable; and deliver MCS as part of a holistic array of development interventions designed around the co-benefits of firewood.

This study identified adults' cooking practices patterns and tested their associations with children's consumption of ultra-processed foods. Cross-sectional study conducted with 551 adult-child pairs from Sao Paulo, Brazil. Children's food consumption was collected through dietary recalls. Adults' cooking practices were identified using a questionnaire developed for the Brazilian's context. Principal Component Analysis has been employed to identify cooking patterns and linear regression models (crude and adjusted for sociodemographic variables) have been used to test associations between pattern's scores and contribution of ultra-processed foods to total energy at dinners. Three cooking patterns were identified: “Healthy”, “Usual” and “Convenience”. The first two patterns reflected behaviors of people who mostly cook “from scratch”. Only the Healthy pattern (confidence to cook several meals using fresh foods and natural seasonings; healthier cooking techniques) was inversely associated with ultra-processed food consumption (β = −4.1; p = 0.002), whereas the Convenience pattern (less frequency and time to cook, using microwave and ready-to-heat meals) was positively associated with (β = 3.6; p = 0.008). Our results suggest that cooking at home, as an isolated action, is not enough to protect the consumption of ultra-processed foods. To promote healthy eating among children, the adults' cooking practices should be aligned with the preparation of meals made “from scratch”, taking into account the healthiness of what is being cooked.

Cooking oil fumes (COFs) contain a mixture of chemicals. Of all chemicals, aldehydes draw a great attention since several of them are considered carcinogenic and formation of long-chain aldehydes is related to fatty acids in cooking oils. The objectives of this research were to compare aldehyde compositions and concentrations in COFs produced by different cooking oils, cooking methods, and food types and to suggest better cooking practices. This study compared aldehydes in COFs produced using four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) in a typical kitchen. Results showed the highest total aldehyde emissions in cooking methods were produced by deep frying, followed by pan frying then by stir frying. Sunflower oil had the highest emissions of total aldehydes, regardless of cooking method and food type whereas rapeseed oil and palm oil had relatively lower emissions. This study suggests that using gentle cooking methods (e.g., stir frying) and using oils low in unsaturated fatty acids (e.g., palm oil or rapeseed oil) can reduce the production of aldehydes in COFs, especially long-chain aldehydes such as hexanal and t,t-2,4-DDE.

During July-October 2014, an outbreak of 119 Escherichia coli O157:H7 infections in Alberta, Canada was identified through notifiable disease surveillance and investigated by local, provincial, and federal public health and food regulatory agencies. Twenty-three (19%) patients were hospitalized, six of whom developed hemolytic uremic syndrome; no deaths were reported. Informed by case interviews, seven potential food sources were identified and investigated. The majority of patients reported having consumed meals containing pork at Asian-style restaurants in multiple geographically diverse Alberta cities during their exposure period. Traceback investigations revealed a complex pork production and distribution chain entirely within Alberta. E. coli O157:H7-contaminated pork and pork production environments and mishandling of pork products were identified at all key points in the chain, including slaughter, processor, retail, and restaurant facilities. An outbreak-specific pulsed-field gel electrophoresis (PFGE) cluster pattern was found in clinical and pork E. coli O157:H7 isolates. Measures to mitigate the risk for exposure and illness included pork product recalls, destruction of pork products, temporary food facility closures, targeted interventions to mitigate improper pork-handling practices identified at implicated food facilities, and prosecution of a food facility operator. Pork should be considered a potential source in E. coli O157:H7 investigations and prevention messaging, and pork handling and cooking practices should be carefully assessed during regulatory food facility inspections.

Purpose Although there is convincing evidence that red and processed meat intake increases the risk of colorectal cancer (CRC), the potential role of meat cooking practices has not been established yet and could partly explain the current heterogeneity of results among studies. Therefore, we aimed to investigate the association between meat consumption and cooking practices and the risk of CRC in a population-based case-control study. Methods A total of 1671 CRC cases and 3095 controls recruited in Spain between September 2008 and December 2013 completing a food frequency questionnaire with a meat-specific module were included in the analyses. Odds ratios (OR) and confidence intervals (CI) were estimated by logistic regression models adjusted for known confounders. Results Total meat intake was associated with increased risk of CRC (OR (T3-T1) 1.41; 95% CI 1.19-1.67; p (trend) < 0.001), and similar associations were found for white, red and processed/cured/organ meat. Rare-cooked meat preference was associated with low risk of CRC in red meat (ORrare vs. medium 0.66; 95% CI 0.51-0.85) and total meat (ORrare vs. medium 0.56; 95% CI 0.37-0.86) consumers, these associations being stronger in women than in men. Griddle-grilled/barbecued meat was associated with an increased CRC risk (total meat: OR 1.45; 95% CI 1.13-1.87). Stewing (OR 1.25; 95% CI 1.04-1.51) and oven-baking (OR 1.18; 95% CI 1.00-1.40) were associated with increased CRC risk of white, but not red, meat. Conclusion Our study supports an association of white, red, processed/cured/organ and total meat intake with an increased risk of CRC. Moreover, our study showed that cooking practices can modulate such risk.

Rice is an essential staple food and feeds over half of the world's population. Consumption of rice has increased from limited intake in Western countries some 50 years ago to major dietary intake now. Rice consumption represents a major route for inorganic arsenic (As) exposure in many countries, especially for people with a large proportion of rice in their daily diet as much as 60%. Rice plants are more efficient in assimilating As into its grains than other cereal crops and the accumulation may also adversely affect the quality of rice and their nutrition. Rice is generally grown as a lowland crop in flooded soils under reducing conditions. Under these conditions the bioavailability of As is greatly enhanced leading to excessive As bioaccumulation compared to that under oxidizing upland conditions. Inorganic As species are carcinogenic to humans and even at low levels in the diet pose a considerable risk to humans. There is a substantial genetic variation among the rice genotypes in grain-As accumulation as well as speciation. Identifying the extent of genetic variation in grain-As concentration and speciation of As compounds are crucial to determining the rice varieties which accumulate low inorganic As. Varietal selection, irrigation water management, use of fertilizer and soil amendments, cooking practices etc. play a vital role in reducing As exposure from rice grains. In the meantime assessing the bioavailability of As from rice is crucial to understanding human health exposure and reducing the risk. Keywords: Arsenic, Rice genotypes, Bioaccumulation of As, Management practices for mitigation, Human health risk

Like other society, tribal societies are also changing. Changes in tribal societies have taken place with the passage of time. The processes responsible for changes in tribal societies are hinduisation, Sanskritsation, christianisation, De sanskritisation, retribalisation, urbanisation, industrialisation westernization and modernisation. The processes of change have affected the tribal way of life positively as well as negatively. Christianity has brought education and development in tribal societies. The changes in tribal societies were brought in every sphere of life during the British rule. The process of westernization also brought some induced change. These processes influenced the life of tribal societies. These modernization process has also influenced the style of life of tribals, in our country. The main objectives of the study is to access the magnitude and Characteristics of Changing food pattern of tribal women of Jharkhand state with special reference to Gumla District which is influenced by a wide range of factors like agro climatic differences foods grown and availability. Beliefs, Customs and traditions influence the general Pattern of living in any community. Beliefs, in inherent and integral as they are in the cultural matrix acts as in visible force in translating Present ideas in to overt acts and customs. Objectives : (1) To know about the traditional food of tribal community and to compare them with modern aspect of food habit. (2) To know the perception of the tribal women about changing food pattern of tribal women. Study design : Stratified random sampling technique. Scale : Nominal and interval scale. Setting : Study was performed on Bharno Block. Village name : (i) Jura (ii) Dumbo Khakshi toil (iii) Peepar toil (iv) Boro. Gumla Block. Village name :- (i) Pugu nawa toil (ii) Raj Nagar (iii) Behra toil. The Sample 400 adult women (between 20 to 45 years of age) was randomly selected for the study. Method of data collection: Data will be collected from the respondents with the help of the interview schedule by personally interviewing the respondents and through observation technique. Result : The overall result of this study is that the ''Changing food pattern of tribal women of Jharkhand state with special reference to Gumla District'' is not so good or bad. It is moderate and some nutritional correction is required even having good income they used to practice their old eating habits and also old cooking methods. Thus they must be provided with proper nutrition education programme and educate them about proper health, hygiene and improved cooking practices so that they can develop themselves and maintain their health in good condition.

A comparative study was done to know the nutritional status of Bharno block and Gumla block adult tribal women of all income group of rural areas of Gumla district Jharkhand. Family monthly income, education, size, meal pattern, custom and traditions showed positive influence on nutritional status of people of all age groups in both tribal population. The subjects from Gumla block tribal group showed lower intake of protein and calorie as compared to Bharno block tribal group but both the groups showed lower intake of protein, fat, carbohydrate and calorie when compared with ICMR recommended allowance. The prevalence of nutritional deficiency diseases found among these people indicated that the food consumed by them have poor quality or inadequate to meet their growing needs. The study revealed that there is a direct correlation exists between the adequacy of diet and socio-economic status. Diet and nutrition are important factors in the promotion and maintenance of good health. Health and nutritional status of an individual depends on the food they eat. The components of the diet must be chosen judiciously to provide all the nutrients needed in adequate amounts and proportions. A normal balanced diet must include daily foods from the various food groups in sufficient amounts to meet the needs of an individual. Selection of foods from the different food groups also results in variety in the diet, which not only ensures nutritional adequacy but also increases food acceptability. Food habits are an important part of our diet which affects the amount and type of food consumed and thus the nutritional status of the women. The diets of both the group tribal women were mainly based on cereals and deficient in vegetables and fruits. The low intake of these protective foods resulted in nutritional disorders. The clinical signs of malnutrition, anaemia and vitamin B-complex deficiencies were observed. Promoting healthy diets and lifestyles to reduce the burden of malnutrition and non-communicable diseases requires a multisectorial approach. The health and nutritional status of rural women who form the vulnerable group of India's population is far from satisfactory. In the rural areas of Gumla district adult tribal women, they work as homemakers, farmers, food providers, fuel gatherers and animal feeders. Keeping this in mind, the present study has been undertaken. The over all result of this study is that the nutritional status of the womens of both the block area is not so good. It is moderate and some nutritional correction is required. Even having good income, tribal people used to practice their old eating habits and old cooking methods. Thus, they must be provided with proper nutrition education programme and educate them about proper health, hygiene and improved cooking practices so that they can develop themselves and maintain their health in good condition.

This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety.

It is well recognized that parents can directly affect the consumption patterns and eating behaviors of children. The purpose of this study was to examine parents’ responses to external factors that influence their eating behaviors. Parents completed a questionnaire that assessed family eating practices and determined factors influencing eating behaviors. Additionally, parents participated in a focus group session designed to dialogue about real-life scenarios related to factors influencing eating practices. Significant findings were revealed through the themes of healthy eating, cooking practices, and eating away from home. Findings also showed the major factors that influence the eating behaviors of parents were time, convenience and conscious choice.

A multidimensional approach to functional analysis was employed to examine pottery use, cooking, and subsistence in pre-European North American contexts. A variety of analytic techniques were applied to ceramic assemblages from two sites on the south shore of Lake Superior: the Middle Woodland Naomikong Point site and the Late Woodland Sand Point site. The analyses of both technical attributes and use-alteration traces suggest that a majority of pottery vessels from these sites were used for cooking throughout the Woodland period. Lipid residue analysis corroborates traditional subsistence information but specifies which foods were cooked in pottery vessels. Vessel size varies according to context rather than by time or by function, with larger vessels associated with ritual areas and smaller vessels originating from domestic spheres, a trend potentially related to feasting behavior. Interior carbonization patterns change in frequency between the Middle and Late Woodland periods, suggesting a shift in cooking and possibly subsistence practices.

Culinary infrastructure comprises the diverse artifacts, organizations, and media that mobilize food or that organize and convey knowledge about food, thereby facilitating production and consumption, but without having those transformations as a direct goal. This infrastructure includes both material components (such as transportation and sewage networks, marketplaces and ports, refrigeration, and communication technologies) and immaterial or embodied expressions of knowledge (recipes and cooking practices, futures markets and intellectual property, quality certifications and health regulations). Although failures of infrastructure become apparent in the form of supply shortages or food contamination, the indirect consequences of infrastructure can be just as important in shaping the kinds of foods that are available to consumers and who will profit from the sale of those foods. By surveying a diverse variety of infrastructural nodes and linkages, this essay seeks to overcome fundamental divisions...

Global demand for wood fuel energy is high and rising due to population increases, particularly in sub-Saharan Africa, where firewood and charcoal are the main sources of cooking energy. Inefficient cooking techniques consume large amounts of fuel and create indoor pollution, with negative health impacts particularly among women and small children. Efficient cooking stoves can potentially save fuel and reduce the health risks of smoke in the kitchen. This study compared the ease of use, energy consumption, fuel use efficiency and gas and particle emissions of a small-scale gasifier cooking stove with that of a traditional three-stone stove and an improved Hifadhi stove in a smallholder farming setting in Kenya. This was done by participatory evaluation of these cooking techniques by women on smallholder farms, assessing fuel consumption, time used in cooking and indoor air concentrations of carbon monoxide and fine particulate matter. It was found that compared with traditional and improved cooking stoves, the gasifier domestic cooking system saved 27–40% of fuel, reduced cooking time by 19–23% and reduced emissions by 40–90%. Thus the gasifier system has potential to alleviate energy and time poverty among small-scale farmers, while improving kitchen air quality. These new findings can assist in development of cleaner biomass cooking technologies in developing countries. Women who cooked using the gasifier preferred it to current cooking practices due to perceived benefits. Thus the gasifier is appropriate for rural areas; it constitutes a cleaner cooking system that saves fuel, produces charcoal for another round of cooking, cooks rapidly, and reduces indoor air pollution from cooking with biomass fuel. However, there is a need to improve the design to make it more stable and safer.

UC ANR Cooperative Extension (UCCE) conducted six focus groups in 2013 with CalFresh-eligible adults to determine how to improve the existing evaluation method for the Plan, Shop, Save, Cook nutrition education classes. Focus group participants (n = 54) cited many behavior changes that are captured by the existing method. During the focus groups, changes in cooking practices and types of food purchased emerged as two domains that are not currently captured. A small pilot study conducted on 22 of the 54 focus group participants suggests that using a telephone interview to survey participants is a feasible and practical approach to collect follow-up data on long-term behavior changes. More rigorous follow-up studies may guide the development of policies aimed at increasing diet quality and food security of adult CalFresh participants.

Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with U.S. Food and Drug Administration (FDA) guidelines. From 2008 to 2009, the Minnesota Department of Health collected data from a convenience sample of 60 food establishments within the state. Facility types included fast-food restaurants, sit-down restaurants, school food service, nursing homes, hotels and motels, and daycare centers. Food preparation practices were classified as prep-serve, cookserve, or complex. Minnesota environmental health specialists administered a study questionnaire to managers during routine inspections. Establishments included in this study reported using microwave ovens primarily to warm commercial ready-to-eat products (67%) and to warm foods for palatability (50%). No minimum temperatures are required for these processes because these foods do not require pathogen destruction. However, food establishments using complex preparation practices more often reported using microwave ovens for multiple processes and for processes that require pathogen destruction. For establishments that did report microwave oven use for food requiring pathogen destruction, the majority of managers reported following most FDA recommendations for cooking and reheating for hot-holding potentially hazardous foods, but many did not report letting food stand for 2 min after cooking. Additional training on stand time after microwave cooking could be beneficial because of low reporting of this practice among study participants.

COVID-19 has led to dramatic societal changes. Differing movement restrictions across countries have affected changes in consumers&rsquo, food practices, with a potentially detrimental impact on their health and food systems. To investigate this, this research explored changes in consumers&rsquo, food practices during the initial COVID-19 phase and assessed the impact of location on these changes. A sample of 2360 adults from three continents (Island of Ireland (IOI), Great Britain (GB), United States (USA), and New Zealand (NZ)) were recruited for a cross-sectional online survey (May&ndash, June 2020). Participants completed questions in relation to their cooking and food practices, diet quality, and COVID-19 food-related practices. Significant changes in consumers&rsquo, food practices during the pandemic were seen within and between regions, with fewer cooking practices changes found in the USA. Food practices, which may put added pressure on the food system, such as bulk buying, were seen across all regions. To prevent this, organisational food practices, including planning ahead, should be emphasized. Additionally, while positive cooking-related practices and increases in fruit and vegetable intake were found, an increase in saturated fat intake was also seen. With the additional pressure on individuals&rsquo, physical and mental health, the essentiality of maintaining a balanced diet should be promoted.

Mothers are frequently seen as the gatekeepers of the transmission of food-related meanings and practices to their children, but little is known about how they transmit cooking-related aspects. This study aimed to understand the intergenerational transmission of cooking-related meanings and practices using a life course perspective and a constructivist grounded theory approach to present a substantive theory. The study was carried out in southern Brazil with 27 women. The core category Finding my own way in the kitchen from maternal influence and beyond is explained by four other categories. The first three show (1) that daughters implicitly and explicitly learn the idea of cooking responsibility from their mothers; (2) that mothers influence daughters by the way they involve children in the kitchen and by the feelings they express regarding cooking and (3) that daughters learn cooking practices observing their mother's cooking, cooking together, receiving instructions and eating their mother's food. The fourth category shows that daughters recreate what they learned from the mother according to their own life trajectories, social and historical context, and the people they interact with. Some of what they recreate is now part of their mothers' lives, resulting in a bidirectional influence. Strategies designed to encourage cooking need to challenge the view that the activity is solely a woman's responsibility, as well as communicate to the parents that their influence goes beyond transmitting cooking practices, as the attitudes and feelings they express towards cooking are also transferred.

Visual representations of food-based dietary guidelines (FBDG) express diverse dietary and sociocultural norms, especially as they relate to healthy eating habits. This article investigates government recommendations for healthy eating habits expressed in the visual representation of Latin American FBDGs. Drawing on 15 images published between 1991 and 2017, we conducted an anthropological visual analysis guided by the methodology proposed by James Collier and Malcolm Collier: unstructured analyses, open viewing analyses, structured analyses and microanalyses. Here, we explore government recommendations based on visual representation shapes, food classification systems, lifestyle recommendations and embedded sociocultural elements. Our main findings relate to how dietary and sociocultural norms are used to promote eating practices considered healthy. Dietary norms focus on variety, proportionality, and moderation, as expressed in terms of food classification and food standards considered healthy. Sociocultural norms are referenced by the use of cultural symbols as strategies to promote traditional foods, cooking practices, commensality, water consumption and physical activity. Ultimately, we argue that FBDG visual representations contain embedded messages that counsel individuals to plan, buy, prepare and consume food with family; to consume foods considered healthy; to pay full attention to their meals, without distractions, such as television and cell phones; and to celebrate traditional, local and/or native foods and culinary preparations. As representações visuais dos guias alimentares baseados em alimentos (GABAs) expressam normas dietéticas e socioculturais relacionadas aos hábitos alimentares saudáveis. Este artigo investiga as recomendações governamentais de hábitos alimentares saudáveis expressos nas representações visuais de GABAs latino-americanos. Estudamos 15 imagens publicadas entre 1991 e 2017. Realizamos uma análise visual antropológica guiada pela metodologia proposta por James Collier e Malcolm Collier: análise aberta e não estruturada; análise estruturada; e microanálise. Exploramos as recomendações governamentais a partir das formas das representações visuais, sistema de classificação de alimentos, recomendações de estilo de vida e elementos socioculturais. Nossos principais resultados estão relacionados as normas dietéticas e socioculturais usadas para promover hábitos alimentares considerados saudáveis. As normas dietéticas se concentram na variedade, proporcionalidade e moderação expressos nos conceitos de grupos e padrões alimentares saudáveis. As normas socioculturais estão relacionadas ao uso de símbolos culturais como estratégias para promover alimentos tradicionais, prática culinária doméstica, comensalidade, consumo de água e atividade física. Concluímos que as representações visuais dos GABAs contribuem com mensagens que aconselham os indivíduos a planejar, comprar, preparar e consumir alimentos com a família; aderir a padrões alimentares considerados saudáveis; realizar refeições com total atenção e sem distração de televisão e celulares; e celebrar comidas ou preparações culinárias tradicionais, locais e/ou nativas. Las representaciones visuales de las guías alimentarias basadas en alimentos (GABAs) expresan normas dietéticas y socioculturales, relacionadas con hábitos alimentarios saludables. Este artículo investiga las recomendaciones gubernamentales de hábitos alimentarios saludables, expresadas en representaciones visuales de GABAs latinoamericanas. Estudiamos 15 imágenes publicadas entre 1991 y 2017. Realizamos un análisis visual antropológico, guiado por la metodología propuesta por James Collier y Malcolm Collier: análisis abierto y no estructurado; análisis estructurado; y microanálisis. Investigamos las recomendaciones gubernamentales a partir de las formas de representaciones visuales, sistema de clasificación de alimentos, recomendaciones de estilo de vida y elementos socioculturales. Nuestros principales resultados están relacionados con las normas dietéticas y socioculturales usadas para promover hábitos alimentarios considerados saludables. Las normas dietéticas se concentran en: variedad, proporcionalidad y moderación, expresadas en conceptos de grupos y patrones alimentarios saludables. Las normas socioculturales están relacionadas con el uso de símbolos culturales como: estrategias para promover alimentos tradicionales, práctica culinaria doméstica, comensalidad, consumo de agua y actividad física. Concluimos que las representaciones visuales de las GABAs aportan mensajes que aconsejan a los individuos planear, comprar, preparar y consumir alimentos con la familia; adherirse a patrones alimentarios considerados saludables; realizar comidas con total atención y sin distracción de televisión y celulares; y celebrar comidas o platos culinarios tradicionales, locales y/o autóctonos.