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I offer a modified definition of sport. Some have claimed that it is impossible to define sport. I believe it is possible to give a definition, understood as articulating intuitive views about what correct usage of the word is. Through an examination of competitive cooking and Esports, I argue that a common definition of sport as a game of physical skill needs to be modified to account for why these should not be considered sports. Although cooking involves physical skill, what is judged in a cooking competition is a product, not physical skill itself. Esports do involve physical skill, but I claim that the common use of sport requires gross motor activity that uses most of the body, whereas the popular Esports only require hand and arm movement. My modified definition is that sports are games of gross motor skill which do not produce a product distinct from the skill itself. I conclude with consideration of some borderline cases. [ABSTRACT FROM AUTHOR]

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

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

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

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

BACKGROUND RESULTS CONCLUSION This study investigates the effect of microemulsions of 0.8% Ocimum basilicum essential oil (MOBO) on the cooking quality and shelf life of snakehead fillets using different impregnation methods (air environment treatment, vacuum impregnation, ultrasonic impregnation and vacuum impregnation with ultrasonic‐assisted). Basil essential oil, recognized for its antimicrobial and antioxidant properties, is utilized in a microemulsion form to enhance its efficacy and application in food preservation.The findings of the study demonstrated that MOBO markedly enhanced the cooking quality, flavor and overall acceptability of snakehead fillets. The incidence of microbial growth was markedly diminished in the MOBO‐treated fillets in comparison to the control group. On day 9, a reduction in the total viable count of a minimum of 1.7 lg CFU/g was observed in comparison to the control group. The treated group exhibited an extended shelf life, with an increase of 3–9 days in comparison to the control group. However, there was a higher cooking weight loss in the treated group compared to the control group. This is from the findings regarding moisture content. The digestibility of the MOBO‐treated fillets was enhanced by up to 4.13% in comparison to the control group, while the particle size was reduced by up to 40 nm. MOBO reduced the production of bitter amino acids and thiobarbituric acid.Incorporating MOBO in the marination process effectively enhances the cooking quality and extends the shelf life of snakehead fillets. These results indicate the potential of basil essential oil microemulsion as a natural and efficient food preservation method, offering significant benefits for the food industry in terms of product quality and safety improvement. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Studies on the in-depth documentation of wild greens use in the Mediterranean Diet (MD) are vital to understanding patterns of cross-geographical change in wild food ingredients in the Mediterranean context, their appreciated taste, and possible evolution. Our present study aims to document the leafy, wild-sourced plant portion of the MD in the unique and isolated matrifocal community of Olympos, North Karpathos Isle, Greece. Methods: An ethnobotanical field study focussing on traditionally wild-sourced edible greens (chórta) was conducted during the spring of 2023 via 42 semi-structured interviews with local people. Results: Our study documented 69 wild green taxa, along with their culinary uses and linguistic labels. Half of the gathered wild greens have a bitter taste (i.e. members of Asteraceae and Brassicaceae), while 70% of the top-quoted greens are bitter. These greens were mostly consumed cooked. Nearly half of the quoted taxa had been previously recorded as used in the food system of central Crete. In contrast, one-fourth of the folk phytonyms recorded in Olympos do not match the ones found in Crete and the rest of Greece, which may be linked to the Doric culture that the community remained attached to because of its isolation. However, the plant-human interaction kernel is similar to that of surrounding areas. Moreover, the community of Olympos seems to rely less on aromatic wild greens (compared with Crete). Conclusion: Cross-cultural foraging comparison is crucial for better understanding the circulation, exchange, and evolution of local plant knowledge under the MD umbrella. Our study assesses, in particular, how noteworthy phytolinguistic differences indicating different ancient trajectories of cultural encounters/exchanges may not necessarily be reflected in differences in terms of plant reports. As often postulated in linguistic ethnobiology, ancient linguistic labels sometimes remain as "empty shells". Given the fragile environment and the increasing over-tourism during the summer months the study site is experiencing, the presented data could contribute to a more substantial shift towards sustainable eco-tourism initiatives involving the foraging and cooking of wild greens. [ABSTRACT FROM AUTHOR]

The main aim of the research is to make a gastroarchaeological examination of the culinary cultures of Anatolia and the Hittite Civilization. As a sub-objective, it’s to reveal the reflection of historical time on the culinary cultures of the societies that lived and live in the same region. The research is important in terms of revealing the past of a living culinary culture. The findings of the five Anatolian cities were collected by semi-structured interview technique, taking into account the limitations of the research, while the findings of the Hittite culinary culture were obtained by content analysis with a gastroarchaeological approach. An analogy was made between the two culinary cultures. As a result of the research, it was revealed that the Hittite culinary culture and the Anatolian culinary cultures within the sample use the same foodstuffs, have the same food preservation methods and cooking techniques, and have very similar dishes. [ABSTRACT FROM AUTHOR]

The sustainable dietary transitions must account for the varied culinary traditions and regional food cultures to ensure a balanced and culturally sensitive approach. This study aims to explore the impact of regional preferences on culinary culture and examine ways to achieve environmentally friendly dietary transitions in China by considering the differences in the environmental burdens of various cuisines. We investigate the eight Chinese culinary traditions and depict their respective popularity in China at the city level via POI characterization based on ArcGIS. Water, carbon, and ecological footprints are selected to investigate the environmental performance of each type of cuisine. Results show that the eight cuisines vary significantly in spreads of influence and environmental performances. Chuan cuisine is the most widely disseminated cuisine with a relatively low environmental burden. The remaining seven cuisines have limited spreads of influence and are mainly distributed in small cultural regions and the surrounding areas. Hui Cuisine, Zhe Cuisine, and Min Cuisine have the worst environmental performances. This study reveals the significant impact of regional cuisines on the environmental footprint of diets and highlights the necessity of considering this impact when promoting dietary transition, especially in culturally diverse countries. [ABSTRACT FROM AUTHOR]

The effects of Project-Based Learning (PBL) on student performance and involvement in Technical-Vocational-Livelihood Home Economics (TVL-HE) education are examined in this study. By means of a descriptive and correlational methodology, the study sought to assess the efficiency of PBL in improving learning outcomes and to pinpoint elements that might affect these outcomes. This study made use of two research designs: experimental and descriptive correlational design. Specifically, one group quasi experimental research with pretest and post-test design and descriptive correlational design. The students were selected using a technique called purposive sampling, which involves selecting students who fulfil the study's inclusion criteria. The inclusion criteria include of a.) enrolment in the TVL-HE, b.) current enrolment in PBL classes, c.) willingness to participate in the study, and d.) parental consent for students under 18 years of age. According to the results of the study, most of the study participants are between the ages of 17 and 18, with a little larger proportion of women. Potential socioeconomic difficulties are indicated by the fact that 78% of the respondents came from families with monthly incomes below 10,000.00. Most of the pretest scores below 15 showed a general lack of cooking skill. Post-test scores after PBL interventions significantly increased; 40% of students scored between 31 and 35, indicating better knowledge and skills. With high mean scores for "Reflection on Learning" and "Showcase and Share," students also had favorable opinions of PBL. The results imply that PBL can successfully raise students' performance and involvement in TVL-HE instruction. To sustain high degrees of proficiency, recommendations include strengthening teaching strategies, offering more help to low-income students, and promoting more project-based activities. Descriptive analysis and pretest-posttest design of the study help to clarify PBL's function in TVL-HE education. [ABSTRACT FROM AUTHOR]

Objective: This research examines the effects of educational materials, delivered with "take-home and cook-with-friends" meal kits, on college students' food agency. Participants: In the spring of 2021, 186 students were recruited at a US public university and randomly allocated into either an intervention group that received meal kits and educational materials or a control group that received only meal kits. Methods: Meal kits containing local ingredients were distributed weekly to the participants and surveys were conducted to measure participants' food agency, using the Cooking and Food Provisioning Action Scale (CAFPAS). Hypothesis tests and regression analysis were then conducted to examine the educational intervention's effects on the CAFPAS scores. Results: The educational intervention had a positive and statistically significant effect on students' CAFPAS scores. Conclusions: Educational interventions hold promise in enhancing college students' food agency, at least in the short term. [ABSTRACT FROM AUTHOR]

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Aims Method Results Conclusion Utilising the life course perspective as the theoretical framework, we investigate how women from different generations perceive their cooking experiences and articulate their feelings regarding this activity.Following a review of the literature and four exploratory focus groups, an interview guide was developed and piloted. Interviews were conducted with 22 Brazilian women spanning three distinct generations. Participants were prompted to recall their life stories, spanning from childhood to the present day and focused on cooking‐related situations. Interviews were transcripted and analysed using reflexive thematic analysis.There were three major themes developed. The first theme outlines variations in the food context across generations. The second theme encompasses perceptions of the responsibility for cooking as being linked to the female gender, indicating a generational shift from the role of the ‘cooking wife’ to that of the ‘cooking mother’. The third theme explores thoughts and reflections on feelings of obligation, oppression, and liberation in cooking, tied to changes in the social and temporal context in which these women operate.Strategies promoting cooking should consider the meanings attributed to it, contribute to the deconstruction of gender‐specific family dynamics, and encourage the pursuit for pleasure, satisfaction and autonomy in this practice. This study contributes novel insights into cooking, including reflections on obligation or oppression versus liberation and the evolving social roles of women as primary cooks. [ABSTRACT FROM AUTHOR]

Aim Methods Results Conclusions Food literacy programs aim to improve food related skills and knowledge and are selected Governments as a strategy to address dietary intakes at a community level. The purpose of this research is to identify behaviour change techniques in a food literacy program, which were assessed by the achievement of participant goals related to food literacy and dietary behaviour changes.Consensus methods were applied to map behaviour change techniques to an adult food literacy program. A second phase investigation applied content analysis of participant process evaluation data (collected between 2016 and June 2021) to align target behaviours and behaviour change techniques. Chi‐square and ANCOVA were used to assess the statistically significant demographic characteristics, food literacy, and dietary behaviour scores for participants who set goals and recorded changes.A total of 4697 program participants provided evaluation data from the 4‐week food literacy program. Participants who set goals and made changes were statistically more likely to have higher food literacy factor scores (p < 0.001) and fruit serves (p = 0.004). Statistical analysis showed that participants were more likely to have set goals and recorded changes if they were female (p < 0.001), older (p < 0.001), higher education level (p < 0.001), had a higher socioeconomic status (p = 0.049), lived with children (p = 0.014), were born in Australia (p = 0.019), or did not identify as Indigenous (p < 0.001). The behaviour change technique mapping process identified nine techniques used weekly and a total of 22 techniques used over the entire 4 week program curriculum.This is the first Australian study to link the contribution of behaviour change techniques to food literacy and dietary behaviour change in an established effective food literacy program. Knowing the behaviour change techniques associated with effective programs will facilitate replication of effective interventions. [ABSTRACT FROM AUTHOR]

The sustainable dietary transitions must account for the varied culinary traditions and regional food cultures to ensure a balanced and culturally sensitive approach. This study aims to explore the impact of regional preferences on culinary culture and examine ways to achieve environmentally friendly dietary transitions in China by considering the differences in the environmental burdens of various cuisines. We investigate the eight Chinese culinary traditions and depict their respective popularity in China at the city level via POI characterization based on ArcGIS. Water, carbon, and ecological footprints are selected to investigate the environmental performance of each type of cuisine. Results show that the eight cuisines vary significantly in spreads of influence and environmental performances. Chuan cuisine is the most widely disseminated cuisine with a relatively low environmental burden. The remaining seven cuisines have limited spreads of influence and are mainly distributed in small cultural regions and the surrounding areas. Hui Cuisine, Zhe Cuisine, and Min Cuisine have the worst environmental performances. This study reveals the significant impact of regional cuisines on the environmental footprint of diets and highlights the necessity of considering this impact when promoting dietary transition, especially in culturally diverse countries. [ABSTRACT FROM AUTHOR]

Introduction/Objectives: Adults with food insecurity (FI) face barriers to hypertension management, including difficulty adhering to diet recommendations. Few community health worker (CHW) interventions focus on diet to improve blood pressure. This qualitative study elicited patient and CHW perspectives on healthy eating and a future CHW nutrition intervention for patients with hypertension. Methods: Twenty-five patients with hypertension and FI and 5 CHWs participating in a hypertension health coaching program from 5 Boston-area health centers participated in semi-structured interviews from July to September 2023. Interviews were audio recorded, transcribed, and analyzed using the Framework Method. Results: Themes included: 1) Variable patient knowledge about dietary patterns for hypertension management and low confidence in interpreting nutrition labels; 2) Culture influenced healthy food perception; and 3) Barriers to healthy eating included cost, limited cooking abilities/supplies, and competing demands. Patients and CHWs favored simple nutrition education materials (e.g., traffic light nutrition ranking, healthy meals on a budget). Patients had mixed opinions about CHW-accompanied supermarket visits. Conclusions: This study identified culture, knowledge gaps, and budget constraints as factors influencing diet among patients with hypertension and FI. A CHW-delivered intervention could include simplified nutrition education, strategies for healthy eating on a budget, and linkage to community-based food programs. [ABSTRACT FROM AUTHOR]

Apple stack cake is a dessert made of multiple cookie-like layers sandwiched together with a sauce of cooked dried apples or apple butter. It is distinctive to the Southern Appalachian region, but ethnographic research suggests that it is not widespread, challenging a popular assumption of homogeneity of mountain food culture. Within those areas of use, it seems to be a folk tradition, passed down in families and occurring in variations reflecting local and individual resources, circumstances, and tastes. Cookbooks and food media oftentimes describe it as a communally made wedding cake reflecting poverty, giving the dish a mythic status reflecting values of community-mindedness and promoting a romanticized stereotype of Appalachian identity. The cake has also become popular in food media, businesses, and scholarship as iconic of traditional Appalachian cookery. These representations frame it as an Appalachian cuisine deserving of celebration and veneration. This rhetorical shift to cuisine opens up the regional food culture to gourmetization, heritagization, fetishization, and tourism, altering the position of Appalachia in the larger public imagination. [ABSTRACT FROM AUTHOR]

This document provides guidance to applicants submitting applications on novel foods in the European Union, which are to be evaluated by EFSA. It describes the administrative requirements for the preparation and online submission of the dossier to support an application pursuant to Article 10 of Regulation (EU) 2015/2283 for a new authorisation or for the modification of an existing authorisation of a novel food for applications submitted to the European Commission as of 1 February 2025. The Transparency Regulation amended the General Food Law by introducing provisions in the pre‐submission phase and in the application procedure: general pre‐submission advice, notification of information related to studies commissioned or carried out to support an application, public disclosure of non‐confidential version of all information submitted in support of the application and related confidentiality decision‐making process, public consultation on submitted applications. These requirements, as implemented by the Practical Arrangements laid down by EFSA, are reflected in this guidance. The guidance describes the procedure and the associated timelines for handling applications on novel foods, the different possibilities to interact with EFSA and the support initiatives available from the preparation of the application (pre‐submission phase) to the adoption and publication of EFSA's scientific opinion. It also takes into account the updated Guidance on the scientific requirements for an application for authorisation of a novel food in the context of Regulation (EU) 2015/2283, which provides advice on the scientific information needed to be submitted by the applicant towards demonstrating the safety of the novel food. [ABSTRACT FROM AUTHOR]

Gastronomy is one of the fields that requires a high level of creativity. It is expected that the theoretical education given in the field of gastronomy will be transformed into creative practices based on the personal characteristics of the individual. Creativity, on the other hand, defines an individual's intellectual process aimed at developing new ideas and is affected by various factors. In this research, the changes in individual creativity (creative processes, intellectual skills, intrinsic motivation, culture and knowledge) by gender were examined. The research was conducted on gastronomy department students. In the research, in which the purposeful sampling method was preferred among the quantitative research designs, the data were obtained by survey technique from students studying in the gastronomy and culinary arts departments of three different universities. According to the findings, the reliability of the dimensions and the participants' average agreement with the statements were high. Among the groups, it was determined that the fourth graders participated in the expressions determined in the individual creativity sub-dimensions at a higher rate than the other groups. Independent sample t-test analysis was performed to examine the relationship between individual creativity and gender variable. According to the results, significant differences were detected between creative processes and culture-knowledge in gastronomy activities and gender. However, no significant relationship was be determined for intellectual skills and internal motivation in terms of gender. On the other hand, depending on the gender variable, both groups think that they can easily put their ideas about gastronomy into practice, and when they have many ideas, they can easily choose the most valuable ones and convince people of them. [ABSTRACT FROM AUTHOR]

The nutritional components in Antarctic krill undergo varying degrees of degradation during the cooking process due to the influence of cooking conditions. In order to explore the effect of separated water cooking conditions on the stability of astaxanthin in Antarctie krill, the raw materials of Antarctic krill were thawed using flowing water, and then drained and placed in a constant temperature environment for separated water cooking. In the experiment, different cooking temperature and time parameters were set. Firstly, five different cooking temperatures of 60,70,80,90, and 100 °C were selected to investigate the effect of heating on the stability of astaxanthin. Secondly, five different cooking times of 1.0,3.0,5.0,7.0, and 9.0 minutes were set at each cooking temperature to investigate the effect of time factors on the stability of astaxanthin. Observe the relationship between changes in astaxanthin content and degradation rate by extending or reducing cooking time. A comprehensive analysis was conducted on the changes in moisture content, loss rate, and astaxanthin retention rate of Antarctic krill under different cooking conditions, and a corresponding astaxanthin degradation kinetics model was established. The experimental results showed that there was no significant change in the moisture content and cooking loss of astaxanthin at lower temperatures or shorter times. However, as the temperature rises or time prolongs, the retention rate of astaxanthin begins to show a downward trend. Under the experimental conditions, the maximum reduction in moisture content was only 2.06%, and the maximum loss rate during cooking was only 2. 08%. Further analysis revealed that under cooking conditions of 60-100 °C and 1-9 minutes, the degradation of astaxanthin followed a first-order reaction kinetics model. The reaction rate constant was between 0. 085 7 and 0. 198 5 min, and the activation energy of the reaction was 21.62 kJ/mol. The time required to achieve 90% degradation was between 11. 60 and 26. 87 minutes. It was worth noting that as the temperature increases, the degradation rate of astaxanthin increases, while the half-life and the time required to reach 90% degradation decrease. This indicates that high temperature environments may accelerate the degradation of astaxanthin in Antarctic krill. The degradation of astaxanthin in Antarctic krill can be described by establishing a mathematical model: k=0.002 8 T-0.0888 (where k represents the reaction rate constant), which has a good fitting effect (R²=0.966 4). In summary, the results of this experiment have important reference value for understanding the stability of astaxanthin in Antarctic krill during cooking. These findings can provide theoretical basis for the processing and utilization of Antarctie krill products, and help develop appropriate treatment methods to maximize the preservation of their nutritional components and quality characteristics. [ABSTRACT FROM AUTHOR]

All professionals face similar problems based on the nature of their work. For example, teachers, hair stylists, chefs, and physicians might appear to have nothing in common, but they must all get better at completing the tasks they are performing. They must all communicate effectively with others and encounter challenges in their work that they must adapt to. Though the contexts are different, teachers can learn a lot from other professionals about how to address the challenges and tasks of their work. This article presents lessons the author has learned from professionals he has interacted with or observed, and draws connections from the work of other professionals to the work of teaching. These lessons can help make teachers better teachers by lessening their workloads, improving their knowledge and effectiveness, and strengthening their efforts to support students. [ABSTRACT FROM AUTHOR]

Background: The volume of online health information available makes it difficult to navigate and check its validity and reliability. A community-based MedlinePlus training program was developed to improve participants' ability to access credible online health information. Case Presentation: The program was a public-private partnership between a managed care organization and four local public libraries. A total of eight programs were held between October and November 2017. Each program had a 30- minute cooking demonstration followed by a 30-minute training on access to and navigation of the MedlinePlus website. Program participants were Medicaid beneficiaries, dually eligible for Medicare and Medicaid beneficiaries, and community members from a Pennsylvania county (n=39). A pre-and post-training questionnaire was administered to assess participants' knowledge and practice, and their ability to access health information on the MedlinePlus website. We conducted a retrospective analysis of the data collected during the MedlinePlus trainings. Results from the Wilcoxon Signed Rank test indicated no statistically significant change in participants' ability to access information (Z= -1.41, p=0.16) after attending the program. Conclusion: Although the median pre- to post-program responses improved from 'incorrect' to 'correct,' the number of programs held, and low attendance might be the reason for non-significant results. Participants reported that the program was informative, the website was comprehensive and user-friendly, and they were impressed by the healthy and inexpensive meal preparation from discount store-bought food. Holding MedlinePlus training programs in conjunction with a cooking program and collaborating with local public libraries might be a promising format that needs additional research. [ABSTRACT FROM AUTHOR]

Chickpea is an important food legume that usually undergoes various processing treatments to enhance nutritional value and functional properties. This study aimed to investigate the effects of different cooking conditions on physicochemical, structural, and functional properties of chickpea, especially its protein macromolecules. Kabuli chickpea seeds were processed by water cooking at different temperatures (63, 79, 88, and 96°C), followed by evaluating flour solubility, water‐holding capacity (WHC), pasting property, as well as the total protein profile and fractionated protein distributions. Cooking treatments significantly decreased flour solubility (from 39.45 to 25.21 g/100 g flour) and pasting viscosity (peak and final viscosities, from 1081 to 300.5 cP and 1323 to 532 cP, respectively), while increasing WHC (from 0.862 to 1.144 g H2O/g flour) of chickpea flour (p < 0.05). These behaviors were enhanced by increasing cooking temperature. Meanwhile, cooking induced a significant change of chickpea proteins, modifying the albumin‐ and globulin‐like fractions of chickpea protein to display glutelin‐like behavior. The current study provides potential approaches for manipulating chickpea flour functionalities (e.g., solubility, viscosity, and WHC) to address the process and product challenges and favor product innovation. [ABSTRACT FROM AUTHOR]

Introduction: Forensic mental health services balance recovery‐focussed therapy with risk management, which may limit opportunities for participation in meaningful occupation. Previous research describes forensic patients in secure settings participating mainly in passive leisure and sleep. This study aimed to use quantitative and qualitative evidence to investigate how patients in the sub‐acute and rehabilitation units of an Australian forensic hospital perceive and use their time and to discuss how the findings compare with the previous study within the organisation, published in 2004. Method: An explanatory sequential mixed methods design was used with convenience sampling of patients and purposive sampling of staff. Patients completed time use diaries followed by semi‐structured interviews. Staff perceptions were obtained via survey. Results: Seven male patients with a diagnosis of schizophrenia and five staff members (three occupational therapists and two nurses) participated. Time use diaries indicated patients spent most time in personal care, passive recreation, and leisure activities. Qualitative data illustrated patient time use was influenced by the individualised meaningfulness of activities. Patients drew meaning from past roles, personal interests/needs, and their goals for recovery. While patients had some choice over how time is spent and with whom they chose to engage, external factors such as staff/program availability prevented their having full control. Staff provided additional perspectives on the links between time use and recovery, identifying enablers and barriers to meaningful time use. Conclusion: Patient time use has not changed significantly when compared to past research, although perceptions of time use are more future and recovery‐focussed. The amount of time recorded in activities typically associated with recovery does not necessarily capture the quality and benefit of that time use. Patient participation continues to be influenced by broader systems. PLAIN LANGUAGE SUMMARY: Forensic mental health services provide recovery‐focussed therapy while also managing risks, which can limit the activities patients can do. Past research has described forensic patients spending a lot of time sleeping and doing passive leisure activities. This study explored how patients in the sub‐acute and rehabilitation units of an Australian forensic hospital used their time, and how they felt about it. These findings were compared with findings of a past study within the same service. Patients completed time‐use diaries then shared more information in interviews. Staff views about patient time use were shared in a survey. Seven male patients with a diagnosis of schizophrenia and five staff members (three occupational therapists and two nurses) participated. Patients spent most of their time in personal care, passive recreation, and leisure activities. They spoke about the meaning of their activities, including their roles, interests, needs, and recovery goals. Sometimes they had control over how they spent their time, and other times they had to wait for staff or programs to be available. Staff talked about how patient time use was linked to their recovery, and noted things that can help or prevent patients using their time meaningfully. Compared with previous research, the way patients use their time has not changed. There is a change in the way patients think about their time use, with them now reflecting more on recovery and the future. The structures of the forensic system continue to influence patients' participation in activities and how they use their time. [ABSTRACT FROM AUTHOR]

This study tried to understand the association between exposure to indoor air pollution and angina among the aging population in India. We utilized the data from the Longitudinal Ageing Study in India (LASI) Wave–1 (2017–2018), with a sample of 62,846 aging adults. We applied Chi-square and multivariate logistic regression models. The odds of angina were higher among individuals living in households that used solid fuels for cooking (aOR = 1.15, 99% CI- 1.09-1.20), had someone smoked inside the house (aOR = 1.12, 99% CI- 1.07-1.18), and households that used of incenses inside the home (aOR = 1.11, 99% CI- 1.05-1.18). In addition, it was also found that work-limiting impairment, unhealthy behaviors, and poor health status increased the odds of angina. These results indicate the need to reduce in-house air pollution by promoting clean fuel usage and changing attitudes and practices. Other implications are discussed. [ABSTRACT FROM AUTHOR]

Culinary medicine and culinary nutrition programs have emerged as innovative approaches to influencing dietary and lifestyle behavior change. These models vary in reported use of behavioral frameworks for planning purposes and attributing efficacy to current inconsistencies in format and delivery. This report aims to review current practice of behavior change theories in culinary medicine/culinary nutrition, delineate constructs that support positive outcomes, and describe future directions for translational applications in integrating the skills of chefs, nutrition educators, and medical professionals. [ABSTRACT FROM AUTHOR]

The article focuses on the effectiveness of interprofessional cooking classes and home gardens in improving nutritional outcomes for adults with intellectual or developmental disabilities. Topics include the challenges dietitians face when consulting in these settings; the influence of support staff on promoting healthy diets; and the benefits of gardening on quality of life for individuals with intellectual disabilities.

To evaluate the conditional effect of time spent in the kitchen on the association between frailty status and healthy diet among older women. Secondary analysis of an online cross-sectional survey conducted in January 2023. Six hundred Japanese women (aged ≥ 65 years). Frailty status evaluated using the Kihon Checklist (25 affirmative questions assessing daily functions, weight status, and mental condition); healthy diet assessed by the days of consuming ≥ 2 meals that include staple, main and side dishes in a meal (SMS meal) in a day; and time spent in the kitchen. Moderation analysis was used to evaluate the conditional effect of time spent in the kitchen on frailty status and SMS meal intake. Chi-square tests for independence were used to evaluate the differences in the Kihon Checklist items by frailty status. Spending longer time in the kitchen indicated more frequent SMS meal intake and the trend was stronger among older women with frailty than those with robustness. All items except for 1 item regarding weight status (P = 0.15) were significantly associated with frailty status (P < 0.001). Further studies are needed to evaluate the causal relationship between frailty status, healthy diet, and kitchen use. [ABSTRACT FROM AUTHOR]

This study examined college students' food security status, Choose MyPlate familiarity, and confidence in preparing healthy meals using food pantry ingredients. A sample of 354 student users of a college food pantry in the US southeastern region were surveyed before using the food pantry for the first time. Of the respondents, 81.3% were food insecure, and 47% of the overall sample experienced very low food security. About one-third (37.3%) recognized MyPlate; of those, 89.4% stated intention to use MyPlate knowledge making pantry selections. Students familiar with MyPlate (P = 0.003) and intending to use MyPlate when making food selections (P = 0.02) exhibited greater confidence. Differences were not observed on the basis of food security status. These findings suggest that familiarity with simple nutritional guidelines such as MyPlate may improve students' intended food pantry selections and healthy meal selection confidence. [ABSTRACT FROM AUTHOR]

As part of an intervention tailored to individuals with serious mental illnesses in residential settings that aimed to increase dietary intake of fresh vegetables and fruits, we developed and implemented a nutrition and cooking curriculum. To develop the curriculum, we assembled a Workgroup that consisted of professionals from multiple fields. The Workgroup held weekly discussions before drafting what would become the Workbook. Residential staff at partnering housing agencies taught the curriculum to residents. The curriculum Workbook contains six lessons, which are organized around two field trips to a mobile farmers market and a grocery store, and four cooking methods. The Workbook also includes instructions on using FreshConnect Checks at mobile farmers markets. The new curriculum distinguishes itself from other nutrition and culinary literacy curricula in that it delivers knowledge about fresh produce and skills in preparing fruits and vegetables in a way that is tailored to individuals with serious mental illnesses. [ABSTRACT FROM AUTHOR]

This paper provides a critical realist reflection on methodological decisions that frame examination of the effectiveness of destination branding using food and cuisine. The authors use a multi-method strategy to evaluate the degree of congruence amongst (1) destination marketers' promotional food images, (2) internal stakeholders' perception of images, and (3) tourists' views of food destinations. Results reveal that critical realism enhances the capacity to explore the less observable forces influencing food image across diverse stakeholder groups and builds a more coherent attribute-based framework to measure gaps in perception. [ABSTRACT FROM AUTHOR]

Cooking oil is one of the basic needs for the people of Indonesia and is included in the nine staples. Currently, there is an increase in the price of cooking oil as a result of the price of crude palm oil on the international market increasing and reaching the highest price ever recorded in history. So that the government’s action to overcome the increase in cooking oil prices is to provide Direct Cash Assistance in the form of electronic money or non-cash assistance with the main target being Families Receiving Non-Cash Food Assistance and Family Hope Program and Street Vendors who sell fried food. This study aims to see the bias that occurs against DCA given to beneficiary families and provide suggestions for the government based on the results of cost accuracy in fulfilling cooking oil for 3 months. The method used in this research is the statistical test of single sample mean and double sample mean to determine the accuracy of respondents’ answers to the movement of cooking oil prices. The results showed that there was an optimistic bias towards the estimation of cooking oil prices by the community. People expect the price of cooking oil to fall, but in actual conditions the price of cooking oil for a month from May to June shows a fixed price neither rising nor falling. [ABSTRACT FROM AUTHOR]

Copyright of ESTUDAM Public Health Journal is the property of ESTUDAM Public Health Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Occupation is associated with a large part of daily activities, affecting lifestyle and social status. However, limited research exists on the association between longest‐held occupation (LHO) and early mortality. We examine if LHO is associated with mortality risk among US adults 51 years of age and older. Methods: Using Health and Retirement Study data from 1992 to 2020, we followed 26,758 respondents 51 years of age and older for up to 29 years. We used competing‐risks analysis methodology to estimate the risk of mortality. Results: Across the average 20.5 follow‐up years, women with LHO in the categories of machine operators (subhazard ratio [SHR]: 1.42), food preparation (SHR: 1.39), handlers and helpers (SHR: 1.35), and sales (SHR: 1.15), were more likely to die earlier than women with the LHO in the professional and technical support occupation, the reference occupation. Men with LHO in the categories of food preparation (SHR: 1.43), machine operators (SHR: 1.36), personal services (SHR: 1.34), handlers and helpers (SHR: 1.32), protective services (SHR: 1.31), clerical (SHR: 1.27), farming and fishing (SHR: 1.26), sales (SHR: 1.23), and precision production (SHR: 1.20) had elevated risks of mortality compared to men whose LHO was in the referent professional and technical support occupation. Conclusions: Findings from this study provide comprehensive and current evidence that occupation can be one of the risk factors for adverse health outcomes and ultimately for early mortality. [ABSTRACT FROM AUTHOR]

The microbiome of human beings, especially the gut microbiota, appears to be the most potent element of the human body responsible for health and disease. Various herbs and spices often used in cooking and exceptionally high in bioactive substances like polyphenols, terpenes, and flavonoids are getting more attention for their proposed effect on gut health. This study aims to examine the links between culinary herbs and spices and the gut microbiome and to review the latest research findings. Human microbiota has a variable number of bacteria, and the composition and properties of their microbiomes depend on diet, lifestyle, and environmental factors. The current literature demonstrates that phytochemicals in spices and herbs can modify gut microbiota, which may result in lower inflammation, better digestion, and prevention of non-communicable diseases. It has been proven with further studies that herbs such as cinnamon, ginger, turmeric and rosemary are beneficial for the intestines and have shown positive results in animal and human studies. In conclusion, adding culinary herbs and spices to the diet provides a straightforward but powerful means to preserve a healthy gut microbiota, and supports overall better health. [ABSTRACT FROM AUTHOR]

Background: Nutrition, cooking, and gardening lessons individually and together have been shown to increase fruit and vegetable (FV) consumption in school-aged children. The CATCH Rainbow program incorporated nutrition education, cooking, and gardening lessons aimed at increasing FV consumption in elementary school-aged children and assessed changes in participants' BMI, self-reported FV consumption, and skin carotenoid levels at baseline and post-intervention. Methods: Two-hundred and twenty-five 4th and 5th graders (mean age: 9.8 years and 52% male participants) at Genoa Elementary School participated in six cooking and six gardening sessions between September 2021 and May 2022. Each nutrition education session was 25 min long, paired with either hands-on cooking activities or gardening skills. At baseline and post-intervention, participants' height and weight were assessed with a stadiometer/scale, and skin carotenoid measurement was taken by a Veggie Meter® (Longevity Link Corporation (Salt Lake City, UT, USA)). Students also completed the Block Food Frequency Questionnaire to self-report FV consumption at both time points. Focus groups were conducted with children at the end of the program for qualitative feedback. Results: paired samples T-test and regression analysis results indicate no significant decrease in BMI or significant increase in skin carotenoid scores from pre- to post-intervention. However, though not significant, there was an increase in self-reported FV intake by 0.4 servings. Additionally, the qualitative feedback was positive, as children mentioned benefits of healthy eating and expressed enjoyment for growing, cooking, and tasting fruits and vegetables. Conclusions: Results from this study can be used to guide future cooking and gardening programs for elementary school children. Time of the year when implementing these programs and collecting data may impact study outcomes due to seasonal variations in fruit and vegetable intake. [ABSTRACT FROM AUTHOR]

Background/Objectives: People of African Descent (PoAD) in the United Kingdom (UK) are at an increased risk of hypertension and cardiovascular disease (CVD), partly due to dietary habits such as high salt intake. This study sought to understand the dietary salt-related knowledge, attitudes, and practises (KAP) of PoAD in the UK, to inform the development of culturally tailored interventions to reduce dietary salt intake in this population. Methods: We collected data on KAP from 21 PoAD across various regions in the UK through online semi-structured interviews and analysed them using reflexive thematic analysis (TA). Results: The age of the participants ranged from 20 to 70 years (43 ± 11). Six overarching themes were identified: (i) the multifaceted roles of salt in culinary practises, (ii) the increased awareness of health risks associated with high salt intake, (iii) the existence of knowledge gaps regarding recommended daily salt intake, (iv) the cultural influences on salt consumption levels, (v) the lack of engagement with food labels, and (vi) a limited awareness of salt reduction initiatives. Conclusions: Our findings highlight the significance of salt in the culture and culinary practises of PoAD. Despite general awareness of the health risks of excessive salt consumption, there was a notable deficiency in knowledge about the recommended salt intake levels as well as minimal engagement with nutritional labelling. These findings underline a need for culturally sensitive health interventions that integrate culinary practises, beliefs, and preferences of PoAD, aiming to effectively reduce salt intake and mitigate associated health risks. [ABSTRACT FROM AUTHOR]

Copyright of Nővér is the property of Chamber of Hungarian Health Care Professionals and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Agro-Environment Science is the property of Journal of Agro-Environment Science Editorial Board and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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

This article wrestles with the question of the relationship between the digits of our hands and the digital in a dispersed but connected world. What can be held and what fails our grasp in such a universe? How the everyday and habitual skills of cooking and cleaning come into consciousness or vanish into habit, in a constant choreography of remembering and forgetting, with the digital as aid or hindrance. In the process of thinking through posture, gesture, and infrastructure, it reflects on the enduring contemporary challenge of doing ethnographic work at multiple transnational locations, by an ethnographer with a passport that does not travel well, made worse by the restrictions of a pandemic. In the process, it shows how the same hands that can heal, can also hurt. [ABSTRACT FROM AUTHOR]

Background: Depression is a major public concern among older adults. However, limited studies have examined the association of depression and household air pollution (HAP). Therefore, this study examines the association between HAP due to unclean fuel use and depression among older adults in India. Methods: Data from Longitudinal Aging Study of India (LASI), wave-1 (2017--18) were used (N = 50,206, ≥50 years). Depression measured by CIDI-SF (Composite International Diagnostic Interview-Short Form) was the outcome variable. Household unclean fuel use was considered as proxy of HAP. Bivariate analyses and multivariate logistic regression were used to fulfil the study objectives. Results: The prevalence of depression was greater among unclean fuel users than clean fuel users (9.6% vs 6.6%). Results showed that household unclean fuel use was associated with higher odds of depression. The interaction analyses showed that females and rural residents were at higher risk of depression due to HAP exposure. Furthermore, household cooking conditions also played an important role in the association between HAP exposure and depression. Unclean fuel use indoors without ventilation and with traditional chullah/stove was associated with higher odds of depression among older adults. Conclusion: The study concludes that exposure to HAP due to unclean fuel use should be considered as a potential risk factor of depression among older adults. Therefore, the study suggests an urgent need to create awareness about negative effects of unclean fuel use on mental health and promote clean fuel usage in households to ensure healthy aging. [ABSTRACT FROM AUTHOR]

This study at Budi Mulia Dua Elementary School aims to find out (1) parenting done by parents (2) life skill application (3) children's cooking interest (4) the relationship between the parenting and the children's cooking interest (5) the reality between life skill application and the children's cooking interest at Budi Mulia Dua Elementary School (6) the reality ship between the parenting and life skill application and the children's cooking interest. The sampling technique uses proportional random sampling. The sample of research is Budi Mulia Dua Elementary School's students as many as 177 people. Methods of data collection using questionnaires. Data analysis techniques in this study use product moment correlation. The results of the study at Budi Mulia Dua Elementary School show that (1) parenting done by parents in good category with a percentage 42.3% (2) life skill application in good category with a percentage 40.6% (3) children's cooking interest in high category with a percentage 45.7% (4) the correlation between the parenting and the cooking interest is indicated by r observed = 0.917, (5) the correlation between life skill application and the cooking interest is indicated by r observed = 0.964, (6) the correlation between the parenting and life skill application with the cooking interest development is indicated used by double correlation r square = 0.923 compare r table = 0.148. [ABSTRACT FROM AUTHOR]

The food preparation method is one of the critical food security dimensions. Food may be available in a household. But still, the preparation method used for cooking food items may be detrimental to nutrient intake if the person responsible does not have appropriate cooking skills. Therefore, this study aims to assess the knowledge, skills, and household food preparation practices in the North of Tshwane, Gauteng Province to develop relevant intervention strategies to improve the community's cooking skills. A quantitative study design was used. Data was collected from 490 households using an interviewer-administered questionnaire. Descriptive statistics were analyzed using STATA 13.1. A Pearson chi-square was used to test for association between demographic variables, and the knowledge, skills, and household food preparation practices. Most households (64%) cook daily, 58% cook one main meal daily, 45% never eat food not prepared in a household, and 48% do not eat meals prepared away from home and do not opt to eat any meal out. Most households (51%) reported that they have food-cooking skills. Most households (65%) indicated that they use the boiling cooking method when cooking vegetables, 19% indicated that they use other methods, and 8% indicated that they use the frying method. There was an association between age, and how many main meals the households prepared at home (P-value = 0.013); age, and how often the households ate out (P-value = 0.026). An association was found between adults employed in a household, and how the household acquired cooking skills (P-value = 0.029); adults employed in a household and the cooking methods normally used by households when cooking meat (P-value = 0.050). Although most households indicated that they have cooking skills, there is a slight difference between them, and those who indicated that they don't, as most households indicated they use the boiling method for cooking vegetables. This denotes a cooking skills gap, which demands intervention. Also, cooking skills should be improved to reduce food wastage thus addressing household food security. [ABSTRACT FROM AUTHOR]

The Sénoufo, a people from the north of Côte d'Ivoire, are renowned for their consumption of leafy vegetables, particularly in the little-known 'TCHONRON' sauce. The aim of this study is to draw up a list of the leafy vegetables used in the preparation of this dish, in order to enhance their value and contribute to the sustainable management of these plant genetic resources. To this end, an ethnobotanical survey was carried out among 640 Senufo indigenous people, using a questionnaire. A total of 40 leafy vegetable species belonging to 28 genera and 20 families were identified. In fact, the most represented families are Solanaceae, Amaranthaceae and Asteraceae. The majority of these species are herbs (58%). Of these species, 25% are introduced (exotic); they are used as substitutes for wild leafy vegetables by the population in times of scarcity. On the other hand, introduced species contribute to the diversity of leafy vegetables used in the preparation of "TCHONRON" sauce. In addition, the leafy vegetables used to prepare this local product are dominated by Guinean-Congolese and Sudanese-Zambezian (GC-SZ) species, representing 55% of all species inventoried. This study reveals that the leafy vegetables used to prepare the "TCHONRON" sauce are diversified, and that the consumption of this sauce, a product of the Senoufo region, is not only cultural, but also contributes to the prevention of several diseases. [ABSTRACT FROM AUTHOR]

Background: Non-communicable diseases (NCDs) are an important problem in South Africa; they account for 60% of all deaths. Early screening could help lower NCD incidences and long-term consequences. Objective: The study aimed to profile NCD risk factors among insourced support staff at the University of Pretoria in 2018. Design: A cross-sectional, descriptive study was conducted at the University of Pretoria, Hatfield Campus. The World Health Organization (WHO) STEPwise approach to chronic disease risk factor surveillance (STEPS) questionnaire was administered to collect data in three steps. The participants' behavioural risk profiles were gathered using the face-to-face interview technique (STEP I), followed by their physical risk profile using anthropometric and blood pressure measurements (STEP II). Last was the biochemical risk profile, including finger-prick blood glucose and cholesterol measurement (STEP III). Data were analysed using Epi-Info, version 3.54. Subjects: A convenient sample of participants aged 18–64 years from the Departments of Industrial Hygiene and Building Services, Landscape Services, Sports Fields Management, and Security Services (n = 146, 60% were females) took part in the study. Results: Most participants (97.8%) had low daily fruit and vegetable intake. Some 80% of the study population always or often added salt to their food when cooking. Daily alcohol consumption was reported by a quarter of the sample. More than two-thirds of all the participants were overweight or obese and 61% had central obesity. Conclusion: The study identified a high prevalence of several NCD risk factors. Tailored nutrition education and monitoring are needed to lower the elevated risk. [ABSTRACT FROM AUTHOR]

The main aim of this study was to determine the effects of different processing methods on the antinutritional factors of mungbean (Vigna radiata L.) of the Pusa Baisakhi variety. The values obtained were as follows: tannin 477 mg/100 g, oxalate 227 mg/100 g, phytate 627 mg/100 g, total phenolic content 772 mg/100 g, and saponin 2618 mg/100 g in raw mungbean, on a dry basis. The maximum reduction in tannin (63%) was observed when the mungbean was processed by the soaking and dehulling processes. The reduction achieved by soaking for 12 h and germination for 36 h was the most effective method in reducing the phytate content of mungbean (39%). The maximum reduction in saponin (22%) and oxalate (71%) was observed by autoclaving the soaked seeds. In comparison to other methods, roasting was the least effective method to reduce tannin, phytate, and oxalate. Autoclaving of the soaked seeds was the most effective method for reducing the antinutrients of mungbean among the cooking treatments. The processing methods such as soaking, dehulling, germination, roasting, raw open cooking, raw autoclaving, soaked open cooking, and autoclaving of soaked seeds significantly reduced the antinutrient contents of mungbean (p < 0.05). However, the effects of the treatments combined were more effective than those of the single process. [ABSTRACT FROM AUTHOR]

This study investigated the effects of different cooking techniques (hot-air baking and deep frying) on digestibility, thermal properties, and functional compounds of potatoes, carrots, and cultivated mushrooms. Color values (Hunter L, a, b, and ΔE), thermal properties (To and ΔH values), total phenolic content, antioxidant activity, estimated glycemic index (eGI), and sensory properties analyses were carried out on the obtained products. According to the results, a statistically significant (p<0.05) effect of different cooking techniques on the physicochemical and sensorial properties of cooked potato, carrot, and cultivated mushroom samples was found. The eGI values of the samples were ranged in 42.82-68.50 and had low (<55) glycemic indexes, with the exception of deep-fried carrot samples. With the cooking process, a decrease was observed in the antioxidant activity and total phenolic content of the samples. The sensory analysis results determined that the panelists gave higher scores to the deep-fried samples than the baked samples. In addition, the general acceptance scores of deep-fried products were higher. As a result, the baking process is recommended for the preservation of physicochemical properties of the samples, although deep frying provided higher scores for sensorial properties. [ABSTRACT FROM AUTHOR]

Every year, tens of millions of cycling enthusiasts watch and read about the Tour de France, one of the largest sports events of the year. For hours on end, they wait in anticipation of the climax of the race, and these hours are filled by commentators and journalists with background information about riders, the course, history, cuisine, culture and architecture. Little do they realize that every day the peloton is actually setting out on a beautiful excursion through what is one of the most geologically and geographically diverse regions in the world. The Geo‐Sports project provides journalists, readers, and viewers with accessible excursion guides, in written and video format, on websites and social media. In this article, we explain the rationale and background of the project, and we hope you will join us in lifting the veil to expose the beauty of the natural world and its role in our society. [ABSTRACT FROM AUTHOR]

Present study aimed to evaluate the changes in proximate composition and physical attributes in brown shrimp (Metapenaeus dobsonii) exposed to different methods of cooking followed by freezing. For this, three different grades (100/200, 200/300, and 300/500 numbers per kg) of brown shrimp were cooked at 90 °C till the core temperature of the product reaches 85 °C using hot water, steam, and microwave (400 W) techniques. The changes in yield, cooking loss, proximate composition, textural, and colour profile were assessed for cooked shrimps. The cooking loss was higher for larger grades of shrimp, whereas shrimp cooked using hot water exhibited the highest cooking loss. Lowest cooking loss was observed for microwave-cooked shrimp. Moisture content decreased after cooking whereas protein, fat, ash, and calorie content increased. After cooking, different grades of shrimp showed an increase in their lightness (L*), redness (a*), and yellowness (b*) values. The smaller grade shrimp exhibited lower value for cohesiveness, hardness, chewiness, and gumminess. Different cooking techniques yielded cooked shrimp of varying hardness values. [ABSTRACT FROM AUTHOR]