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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.

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

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

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

This study determined the proximate composition, cooking and sensory properties of noodles from wheat-tigernut pomace flour blends at optimized condition using response surface methodology (RSM). RSM based on Box–Behnken design was employed for the design of the experiment with three independent variables at three levels of variation resulting in 17 experimental runs. The independent variables are screw speed, barrel temperature and level of tigernut pomace flour added to the wheat flour. The noodles were produced using a single screw laboratory extruder and were analyzed for proximate composition, cooking and sensory properties. The addition of tigernut pomace flour to wheat flour increases the crude fat, crude fiber and carbohydrate, while the moisture and total ash decrease. The cooking properties of the noodles from wheat-tigernut pomace flour blends were also affected significantly by the variables except for the cooking time. However, noodles produced from 10% substitution of wheat with tigernut pomace flour, barrel temperature at 100°C and screw speed at 90 rev/mins were accepted by the panelists. [ABSTRACT FROM AUTHOR]

The purpose of the present paper is to map the characteristics of scientific papers related to culinary arts education and the competencies models theory. The methodology consists of co-word, co-citation, citation, coauthor bibliometric analysis, and the generation of visual maps on VOSviewer software. The results found 17 publications, 12 journals, 37 authors, 9 countries, 46 keywords, and 623 references. Scopus database is the one that shows more results; the search terms are competencies and culinary arts. The most critical years are in terms of the number of published papers, 2016 and 2017. The leading journals are The Culinary Science & Technology and Hospitality & Tourism Education. The research on the theme is based on subjects' labor relations, in the context in which they perform their training. American authors lead the ranking of publications, but they are not the most cited ones, no relationship is found in the institutional links of these authors. The contribution that this bibliometric study presents acts as a support for future research in order to avoid mistakes regarding the use of scattered terms, database choice, methods gaps, main references, and the main authors about competencies models theory on culinary arts education. [ABSTRACT FROM AUTHOR]

Meats are considered a good source of B-complex vitamins. This investigation aimed to detect vitamins B1, B2, and B3 content in selected fishes and chicken parts using two different cooking techniques, baking and grilling. HPLC was used to detect vitamin B1, B2, and B3 concentrations in each raw and cooked meat. The vitamin B1, B2, and B3 amount of all samples decreased significantly after grilling and baking (p <.05). The average cooking loss of vitamin B1, B2, total vitamin B3, nicotinic acid, and nicotinamide in meat samples by grilling was 45%, 38%, 46%, 70%, and 45%, respectively. By baking, the average cooking loss was 52%, 57%, 55%, 66%, and 54%, respectively. The meat samples had remarkably lower nicotinic acid levels than nicotinamide. The highest cooking losses were seen in the nicotinic acid. Vitamins were more stable when fish and meats were cooked with grilling than with baking. [ABSTRACT FROM AUTHOR]

Flavor is a determining attribute in the choice of foods and culinary preparations. Taste and preferences for different flavors have been little explored in the Chilean population. The aim of this exploratory study was to determine the liking opinion and preferences for primary flavors and their combinations, aromatic flavors and ethnic flavors in 149 university students. The most liked flavors were salty (91.2%), sweet (89.5%), fruity (83.8%) and Chinese (80.0%) with some differences according to sex. On the contrary, the least liked flavors were bitter and its combinations, spicy (39.9%) and Indian (8.32%), without differences between sex We hope that this information will contribute to improve the current understanding about the acceptability for new gastronomic trends derived from increased migratory phenomenon in Chile, to increase culinary diversity of the national diet. [ABSTRACT FROM AUTHOR]

The objective of the study is to investigate the effects of steam pressure cooking on sensitivity for the ω-3 fatty acids of fish. Five different cooking processes were applied including grilling (Gg), baking (Bg), steaming (Sg), steam pressure (Spg), and super heated steam group (Shsg). The application of steam pressure cooking was made at 120°C and steam pressure (1.5 atm) depending on different cooking time (10, 15, 20, and 25 min). The Sp cooking conditions are similar the domestic steam cooking conditions. In this regard, Thiobarbituric acid reactive substance (TBARS), Polyunsaturated Fatty Acid (PUFA), PUFAω-3, PUFAω-6, and Unsaturated Fatty Acid (UFA) were determined. The results showed that PUFAω-3 and PUFAω-6 were more stable during the Spg than Gg, Bg, and Sg cooking. Accordingly, it is expected that, in terms of PUFAω-3 and PUFAω-6, the most stable group was steam pressure cooking. [ABSTRACT FROM AUTHOR]

Engaging young children in food skills such as food planning and preparation early in life may be an important predictor of later child cooking skills. The aim of this study was to examine whether early life involvement in food skills (mean age at baseline = 3.6 years) is prospectively associated with cooking skills among a sample of 60 children (mean age at follow-up = 10.0 years; 83% White) from the Guelph Family Health Study, an ongoing cohort study examining the effect of a home-based obesity prevention intervention. Early life involvement in food skills, i.e., child involvement in grocery shopping and meal preparation, was reported by parents at baseline. Children self-reported their cooking skills at follow-up. After adjusting for child age, child sex, parent age, household income, and intervention status, early life involvement in food skills was significantly associated with later child cooking skills (β = 0.24, 95% CI (0.02–0.45), p = 0.03). Future studies with larger and more socioeconomically, geographically, and racially diverse samples are needed to confirm these findings. [ABSTRACT FROM AUTHOR]

As the older adult population rise globally, technologies to monitoring activities of daily living (ADL) may have a role in supporting aging in place for older adults. The objective of this systematic literature review was to study the scope, diversity and readiness of technologies developed to monitor ADL in older adults. We systematically searched two scientific databases (CINAHL and IEEE), following Preferred Reporting Items for Systematic reviews and Meta Analyses (PRISMA) guidelines. We included studies on technologies used to monitor older adults' ADL in the home but excluded studies focused on communication technologies (phone calls, text messages) or monitoring postures alone. The JBI checklist for case series was used for quality assessment. Extracted details included population characteristics, ADL assessment outcomes, types of monitoring technology, and technology readiness and usability. The search found 147 papers, with 16 papers included in the final analysis. The literature described 48 types of technologies. Of moderate quality studies, five studies used wearables at technology readiness level 4–6 to monitor basic ADL (walking, transfers and walking up stairs) and one used ambient sensors to detect urinary incontinence. Monitoring technologies remain at development stages. More research is needed to strengthen technologies that monitor activities of daily living. Monitoring activities of daily living at home remains focused on using wearables to assess in-home functional mobility to support rehabilitation. Technologies remain a 4–6 readiness level and there is a lack of evidence to recommend in-home monitoring technologies. [ABSTRACT FROM AUTHOR]

Guided by the Dyadic Theory of Illness Management, we explored spousal health management behaviors and their congruence within seventeen older African American married couples participating in a dyadic exercise intervention. Both prior to and after the intervention, spouses reported how they took care of their partner's health as well as what their partner did for them. Data were analyzed using theoretical thematic analysis, and five health management behaviors domains were identified (diet, exercise, self-care, medical compliance, relationship maintenance). Both partners were most likely to encourage healthier diets and exercise. Wives tended to report more behaviors compared to husbands. Couples had little congruence in their appraisals of each other's health management behaviors, and patterns were stable over time. Findings suggest incongruence in couples' health management behaviors represented complementary, collaborative efforts to support each other and that husbands may underestimate how much care they both provide to and receive from their wives. [ABSTRACT FROM AUTHOR]

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

AbstractObjectivesParticipants and methodsResultsConclusionsStudents who obtain food from a campus food pantry may benefit from participating in a nutrition/cooking intervention.Twenty-seven students 18–30 years of age attending a university in the southeastern US participated in the IRB approved study. One 2-hour class was offered each week for four weeks in the on-campus cooking laboratory. Subjects indicated how often they cooked a dinner meal at home and completed the Eating and Food Literacy Behaviors Questionnaire (EFLBQ) before and after participating in the program.The total EFLBQ, Factor 1 (Health and Nutrition) and Factor 3 (Food Preparation) scores, and the frequency of cooking a dinner meal at home were all higher post-program (all p < 0.05).This pilot study suggests that an on-campus cooking program can increase the food literacy and frequency of cooking meals by university students who obtained items from the campus food pantry. [ABSTRACT FROM AUTHOR]

Acquired brain injury (ABI) often leads to deficits in executive functioning (EF) which is responsible for severe and longstanding disabilities in activities of daily living. The "Cooking Task" (CT), an ecological test of EF involving multi-tasking, was developed in France and exhibits excellent psychometric properties but has not yet been adapted and validated for the French-Canadian context. Conduct a cross-cultural adaptation and validation of the CT for the French-Canadian context. The CT was translated and adapted by a committee of experts and was validated. Adaptation-changes were made to the language (e.g., cartable vs classeur), the materials (e.g., measuring cup vs scale), and the measuring units (e.g., ml/cups vs grams). Validation-Preliminary analyses were conducted on 24 participants with an ABI and 17 controls. Construct convergent validity: The French-Canadian-CT discriminates between ABI and control total score on the CT and on most error type categories. Construct known-group validity: French-Canadian-CT scores correlated with another measure of EF deficits (Dysexecutive Questionnaire and Six Elements Task). Inter-rater reliability score for the total error was high (ICC=.84) and results were similar to those obtained for the France-CT. This study will provide a new ecologically valid tool for clinicians in Canada. Acquired brain injury often leads to deficits in executive functioning which is responsible for severe and longstanding disabilities in activities of daily living. Ecological assessments are used to evaluate the impact of executive function disorders on activities of daily living. The "Cooking Task" (CT), an ecological test of EF involving multi-tasking, exhibits excellent psychometric properties. The adaptation and validation of the Cooking Task in Canadian French will provide a new measurement tool for occupational therapists in Canada (French-speaking OT or French-speaking patient). [ABSTRACT FROM AUTHOR]

Jewish-Roman cuisine, the traditional food of one of Europe's longest-standing Jewish communities, is among Italy's most distinctive hyper-local repertoires. Gastronomes increasingly acknowledge the importance of Jewish foodways for Italian cuisine, but a few famous "signature dishes" often dominate popular ideas of Jewish food in Italy. In Rome, carciofi alla giudìa – deep-fried "Jewish-style" artichokes – have long been used to symbolize the diverse and complex Jewish-Roman tradition. Blending ethnographic methods with discourse analysis, I ask how and why carciofi alla giudìa occupy this role, and what this means for contemporary Jewish-Roman identity. I then examine a selection of "origin stories" behind other dishes in the Jewish-Roman tradition, arguing that going beyond the near-ubiquitous artichoke can complicate and enrich our understanding of Jewish-Roman history, culture, and identity. Rather than attempting to prove or disprove these stories, I analyze them as tools for self-fashioning. I identify a variety of characteristics that these narratives are used to communicate: including ancient roots; resilience and resourcefulness; and an openness to new arrivals and external influences. Finally, I interrogate the relationship between the Jewish-Roman tradition and the city's cuisine at large, arguing that this too has important repercussions for Roman and Jewish-Roman self-perception and identity. [ABSTRACT FROM AUTHOR]

The paper elucidates the influence of cultural intermediaries (CIs) at the global level by studying their role in one cultural field, culinary culture. We examine the World's 50 Best Restaurants list and the Michelin Guide, the two most referred to global evaluative systems in fine-dining. By making a systematic comparison of these CIs' judgment devices and dispositions, our study elaborates on three key aspects of cultural intermediation: first, the qualification of goods and services is often contested and legitimacy can be achieved by drawing on differing resources. Second, we show that cultural intermediation has acquired a global dimension. Changing practices of CIs and their increasingly global reach have precipitated a partial reversal of the previous flow of culinary knowledge and talent from the global North to the global South, contributing to the construction of new canons of taste in the field. CIs now bestow worth not only on individual market actors (restaurants/chefs) but also on the countries from which they originate. Third, by highlighting the competition between the two CIs, we are able to show the changes both CIs have felt compelled to make during the last decade or so. [ABSTRACT FROM AUTHOR]

Coating crayfish (Astacus leptodactylus) meat samples with chitosan solution could be an effective approach to limit microbiological spoilage. During the 18-day cold storage period at 2°C±1, mesophilic aerobic bacteria (MABc), psychrophilic bacteria (PBc), yeast mold count (YMc), anaerobic bacteria (AnBc), and Enterobacteriaceae growth in the samples coated with chitosan (0.5% and 1%) and also control group samples were tested. Crayfish samples coated with chitosan (0.5% and 1%) had a lower TMABc (6.58 to 4.60 log CFU/g: up to 30.09%), TPBc (3.77 to 1.99 log CFU/g: up to 47.21%), TYMc (1.84 to 1.27 log CFU/g: up to 30.97%), TAnBc (3.69 to 1.88 log CFU/g: up to 49.05%), and Enterobacteriaceae (3.49 to 2.60 log CFU/g: up to 25.50%) counts as compared with control group samples at 2°C±1. The results particularly based on mesophilic anaerobic bacteria suggested that the application would be a promising approach to limit microbial growth and provide food safety for boiled crayfish meat samples. [ABSTRACT FROM AUTHOR]

This assessment addresses a food enzyme preparation consisting of the immobilised non‐viable cells of the non‐genetically modified bacterium identified by the applicant (Samyang Corporation) as Microbacterium foliorum strain SYG27B. This strain produces the enzyme D‐psicose 3‐epimerase (EC 5.1.3.30). The food enzyme preparation is used for the isomerisation of fructose to produce the speciality carbohydrate D‐allulose (synonym D‐psicose). Since the hazard identification and characterisation could not be made and the identity of the production organism could not be established, the Panel was unable to complete the assessment of this food enzyme preparation containing D‐psicose 3‐epimerase. [ABSTRACT FROM AUTHOR]

To clarify the impact of different washing and cooking approaches on the dietary exposure risks of two fat-soluble pesticides (chlorfenapyr and beta-cypermethrin) in mustard green (Brassica juncea (L.) Czern.) and non-heading Chinese cabbage (Brassica chinensis L.), five common cleaning approaches (edible salt water, edible baking soda water, rice-washing water, tap water, edible vinegar aqueous solution) were used to clean the mustard green and non-heading Chinese cabbage in a simulated Chinese kitchen, and four cooking approaches (boiling, steaming, frying, and pickling) were used to process the samples. The residues of chlorfenapyr and beta-cypermethrin in samples before and after kitchen processing were determined using QuEChERS sample preparation and GC-MS/MS and UPLC-MS/MS detection. By estimating the processing factors (PF) and the changes in exposure doses and the contributions to long-term dietary exposure risk (ADIi%) and short-term dietary exposure risk (%ARfD) to three representative Chinese populations (children, women of childbearing age, and the general population), the role of washing and cooking in reducing dietary exposure risk and in reducing uncertainty in dietary exposure risk assessment were estimated. The results showed that, edible baking soda water and the edible salt water had the best removal rates for mustard green and non-heading Chinese cabbage, and it was significantly better than the washing with tap water. After washing and cooking, the processing factors (PFTotal) in mustard green were 0.06-0.24 for chlorfenapyr and 0.04-0.11 for beta-cypermethrin, and those in non-heading Chinese cabbage were 0.05-0.21 for chlorfenapyr and 0.06-0.11 for beta-cypermethrin. The estimated exposure doses of these 2 pesticide residues were reduced by 76%-96% using washing and cooking processing. The study showed that routine kitchen processing can differentially reduce the risk of long-term and short-term dietary exposure of both chlorfenapyr and beta-cypermethrin residues to representative populations in China. Specifically for mustard green and non-heading Chinese cabbage, kitchen processing resulted in %ARfD < 100% for the residue of beta-cypermethrin, but not for the residue of chlorfenapyr [ABSTRACT FROM AUTHOR]

Ayurveda, the Science of Life, not only utilises medications to cure diseases but also employs Anupana, Ahara (diet), and other techniques to preserve a person's health and manage diseases. Ayurveda places strong emphasis on fundamental dietary principles such as suitable food, combinations of food, cooking techniques, storage, dining environment, hygiene, and manners. Pathya Ahara (Wholesome diet) Kalpana (Ayurvedic Dietetics) is a unique concept. Pathya (Wholesome) refers to that which provides relief to individuals through the use of diet and regimen. The primary goal of discussing Pathya (Wholesome) Ahara Kalpana (Ayurvedic Dietetics) is to highlight the importance of providing proper nutrition based on one's constitution in preserving physical health and in balancing Dosha, Dhatu, Mala, and Agni to aid in curing various ailments. The term "Pathya" (Wholesome) refers to the diet and lifestyle that are compatible with a person's channels, constitution, and strength, respectively. The key idea behind Pathya (Wholesome) Ahara (diet) serves as the foundation for both the preventive and therapeutic components of Ayurveda. According to Ashtavidha Ahara Vidhi Visesha Ayatana (Rules regarding Diet), there are various methods for the prevention, diagnosis, and treatment of paediatric disorders as described in Ayurveda. Therefore, utilising preventive measures can help in maintaining a disciplined lifestyle and promoting a healthy existence. [ABSTRACT FROM AUTHOR]

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

In order to gain a better understanding of post-stroke dietary behaviors (e.g., selecting, accessing, and preparing healthy foods) among chronic, community-dwelling stroke survivors, we conducted a mixed-methods study consisting of a quantitative online survey (n = 63) and follow-up focus groups with a subset of participants (n = 7). Perceived performance, assistance required, adaptive equipment and compensatory strategies used, and sources of education and training were examined. Results demonstrated (1) diminished post-stroke performance for most dietary behaviors (e.g., grocery shopping, meal preparation), (2) an increased desire to eat healthily to prevent recurrent stroke, (3) variable use of adaptive equipment and compensatory strategies, and (4) limited healthcare-based dietary behavior education and training. These results suggest that stroke survivors could benefit from increased dietary behavior intervention to improve dietary behavior performance. Findings can be used to guide clinical intervention and design future research studies. [ABSTRACT FROM AUTHOR]

To understand the views of people with dysphagia and their supporters on the feasibility of using 3D food printing to improve the visual appeal of texture-modified foods and their mealtime experiences. Nine people with dysphagia and four of their supporters engaged in a virtual 3D food printing experience and interview over Zoom© about their impressions and usability of the printer and potential for it to improve their mealtime experiences. The in-depth interviews were analysed using thematic analysis and usability heuristics. Four content themes in the interviews impacted on the feasibility of 3D food printing. They related to the practicality, design acceptability, population suitability, and cost of 3D food printing. Usability heuristic analysis revealed that print quality, user control, error prevention, and handling of food consistencies would impact on use. Perceived low efficiency and increased time required to create food shapes meant participants were cautious in their overall impressions of the role of the device. After an immersive virtual experience with a 3D food printer, people with dysphagia and their supporters identified a wide range of usability issues that would need to be addressed prior to implementation and in the future design of user-friendly 3D food printers for people with dysphagia. Future research should include people with dysphagia and their supporters in 3D food printer design and implementation trials. 3D food printing may provide people with dysphagia who require texture-modified food a way to produce visually appealing texture-modified food if usability issues are addressed. 3D food printing could improve participation in meal preparation if the person with dysphagia chooses the food and the shape and size of the printed food shape. [ABSTRACT FROM AUTHOR]

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

Previous studies suggest an increased prevalence of diet-related chronic diseases among African immigrants with increased length of stay in the U.S. The objective of the current study is to understand the dietary practices and perceptions of recent African immigrant families. Focus group sessions were conducted with Nigerian and Congolese immigrant parents residing in Illinois. Participants were recruited using convenience sampling methods and focus group sessions were conducted via videoconference. Participants discussed dietary practices, meal preparation, and family mealtimes for their families. They also discussed experiences with eating different kinds of foods since arrival in the U.S. Verbatim transcription of focus group sessions were completed and deductive thematic analysis of transcribed data was conducted using NVivo (QSR International Pty Ltd. [2020] NVivo [version 12]). Twenty African immigrant parents (Mean age: 42 years, Female: 95%) residing in Northern and Central Illinois participated in a total of five focus group sessions. Seven themes were derived from the analysis. Participants had a positive attitude toward healthy diet and had a high level of interest in receiving educational resources to make healthier food choices. Participants preferred and mostly consumed foods they were familiar with before migration. A majority of the participants perceived 'American foods' as unhealthy, characterizing them as containing a high amount of sugar and salt. Parents reported that their school-aged children often preferred a western diet over traditional African meals. This study helps to understand unique diet-related practices and perceptions of recent Nigerian and Congolese African immigrants in Illinois. Findings could help to inform cultural adaptation of evidence-based nutrition education programs for these groups of African immigrants. [ABSTRACT FROM AUTHOR]

To evaluate if parent perceptions of school meals influence student participation. In May 2022, an online survey was used to evaluate parents' perceptions of school meals and their children's participation. A total of 1,110 California parents of kindergarten through 12th-grade students. Student participation in school lunch and breakfast. Principal component analysis and Poisson regression models. Three groups of parental perceptions were identified: (1) positive perceptions (eg, liking school meals and thinking that they are tasty and healthy), (2) perceived benefits to families (eg, school meals save families money, time, and stress), and (3) negative (eg, concerns about the amount of sugar in school meals and stigma). More positive parental perceptions about school meals and their benefits to families were associated with greater student meal participation. In contrast, more negative parental perceptions were associated with reduced student participation in school meals (P < 0.05). Parent perceptions of school meals may affect student participation in school meal programs. Working to ensure parents are familiar with the healthfulness and quality of school meals and the efforts schools are making to provide high-quality, appealing meals may be critical for increasing school meal participation rates. [ABSTRACT FROM AUTHOR]

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

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

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

Food literacy has emerged as a key individual trait to promote the transformation of food systems toward healthy and sustainable diets. Childhood and adolescence are key periods for establishing the foundations of eating habits. Different food literacy competencies are acquired as children develop different cognitive abilities, skills, and experiences, contributing to the development of critical tools that allow them to navigate a complex food system. Thus, the design and implementation of programs to support the development of food literacy from early childhood can contribute to healthier and more sustainable eating habits. In this context, the aim of the present narrative review is to provide an in-depth description of how different food literacy competencies are developed in childhood and adolescence, integrating the extensive body of evidence on cognitive, social, and food-related development. Implications for the development of multisectoral strategies to target the multidimensional nature of food literacy and promote the development of the 3 types of competencies (relational, functional, and critical) are discussed. [ABSTRACT FROM AUTHOR]

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

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

A study was conducted on development of composite flour noodles using indigenous food grains of NorthEast India and assessment of their quality. The composite flour noodles were prepared in a single screw cold extruder using wheat flour (WF), black aromatic rice flour (BRF), white sticky rice flour (WRF), and millet flour (MF) in different proportion. The physical properties, cooking characteristics, textural characteristics, and sensory qualities of the noodle were examined. The results showed that the noodles' bulk density varied between 0.4 and 0.5 g ml-1 and their moisture content ranged from 8.63 to 8.91 (% wb). The cooking loss, cooking yield and the water absorption capacity of the noodles ranged from 7.9%-13.4%, 271.5%-370.9% and 1.72-2.71 g g-1, respectively. As the amounts of MF and BRF reduced, a decrease in the hardness and adhesiveness of the noodles was observed. Based on the sensory evaluation, composite flour noodle having maximum amount of BRF and MF was found to be the most liked sample. In contrast to their lack of significance at 95 percent confidence level for water absorption capacity, different proportions of WF, BRF, WRF, and MF have a substantial impact on colour change, bulk density, cooking loss, and cooking yield. [ABSTRACT FROM AUTHOR]

Parboiling of little millet (Panicum sumatrense) and proso millet (Panicum miliaceum) was carried out by soaking at different soaking temperatures (30°C, 40°C, 50°C, 60°C and 70°C) and durations of steaming (10min, 15 min, 20 min, 25 min and 30 min). The parboiled millet grains were shade dried and pearled in a laboratory scale pearler cum polisher. Parboiling of these millets was assessed for the cooking qualities, in terms of cooking time, water uptake, swelling index and elongation ratio. Parboiled little millet took 9min-14 min for cooking with water uptake ratio of 3.1- 4.7 and showed swelling index and elongation ratio ranging from 1.73-2.78 and 1.53-2.61, respectively. For proso millet cooking time and water uptake were recorded as 11 min -13 min and 2-4.2, with swelling index and elongation ratio of 0.7-1.72 and 1.42-4.26, respectively. Soaking at 50°C and 60°C and steaming for 25 min and 10 min, respectively, for little millet and proso millet yielded higher cooking qualities, viz., water uptake, swelling index and elongation ratio, and with less cooking time, which are considered as optimum conditions. [ABSTRACT FROM AUTHOR]

Synthetic meat made from animal cells will transform how we eat. It will reduce suffering by eliminating the need to raise and slaughter animals. But it will also have big public health benefits if it becomes widely consumed. In this paper, we discuss how "clean meat" can reduce the risks associated with intensive animal farming, including antibiotic resistance, environmental pollution, and zoonotic viral diseases like influenza and coronavirus. Since the most common objection to clean meat is that some people find it "disgusting" or "unnatural," we explore the psychology of disgust to find possible counter-measures. We argue that the public health benefits of clean meat give us strong moral reasons to promote its development and consumption in a way that the public is likely to support. We end by depicting the change from farmed animals to clean meat as a collective action problem and suggest that social norms rather than coercive laws should be employed to solve the problem. [ABSTRACT FROM AUTHOR]

BACKGROUND: Chronic arsenic exposure has been associated with an increased risk of cardiovascular disease; diabetes; cancers of the lung, pancreas and prostate; and all-cause mortality in American Indian communities in the Strong Heart Study. OBJECTIVE: The Strong Heart Water Study (SHWS) designed and evaluated a multilevel, community-led arsenic mitigation program to reduce arsenic exposure among private well users in partnership with Northern Great Plains American Indian Nations. METHODS: A cluster randomized controlled trial (cRCT) was conducted to evaluate the effectiveness of the SHWS arsenic mitigation program over a 2-y period on a) urinary arsenic, and b) reported use of arsenic-safe water for drinking and cooking. The cRCT compared the installation of a pointof- use arsenic filter and a mobile Health (mHealth) program (3 phone calls; SHWS mHealth and Filter arm) to a more intensive program, which included this same program plus three home visits (3 phone calls and 3 home visits; SHWS Intensive arm). RESULTS: A 47% reduction in urinary arsenic [geometric mean (GM)=13.2 to 7.0 μg/g creatinine] was observed from baseline to the final follow-up when both study arms were combined. By treatment arm, the reduction in urinary arsenic from baseline to the final follow-up visit was 55% in the mHealth and Filter arm (GM=14.6 to 6.55 μg/g creatinine) and 30% in the Intensive arm (GM=11.2 to 7.82 μg/g creatinine). There was no significant difference in urinary arsenic levels by treatment arm at the final follow-up visit comparing the Intensive vs. mHealth and Filter arms: GM ratio of 1.21 (95% confidence interval: 0.77, 1.90). In both arms combined, exclusive use of arsenic-safe water from baseline to the final follow-up visit significantly increased for water used for cooking (17% to 53%) and drinking (12% to 46%). DISCUSSION: Delivery of the interventions for the community-led SHWS arsenic mitigation program, including the installation of a point-of-use arsenic filter and a mHealth program on the use of arsenic-safe water (calls only, no home visits), resulted in a significant reduction in urinary arsenic and increases in reported use of arsenic-safe water for drinking and cooking during the 2-y study period. These results demonstrate that the installation of an arsenic filter and phone calls from a mHealth program presents a promising approach to reduce water arsenic exposure among private well users. [ABSTRACT FROM AUTHOR]

Background: From ancient times, lentil has been a prominent part of our diet. Nowadays, there is an emerging interest in lentil, as it is a potential food of plant origin having ample amount of nutrients, which contributes to numerous health benefits. Methods: The seeds of lentil (PL 8) were screened for visual impurity and deformity and sound seeds were selected for further analysis. The seeds were subjected to milling and the flour obtained was further used to analyze the physical parameters, nutritional quality, antinutrient content and cooking characteristics of the chosen variety. The impact of soaking on cooking quality was also observed. Result: It was observed that lentil (PL 8) seeds had higher content of protein, dietary fibre and anti oxidants. However, the antinutrient content as well as physical properties were comparable with the other varieties studied by various authors. It was further observed that soaking of seeds prior to cooking reduced cooking time. [ABSTRACT FROM AUTHOR]

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

This study aims to determine how cooks working in the businesses evaluate halal foods served to the consumers and their knowledge levels on halal foods. While preparing the study, similar studies on consumers' purchasing preferences, halal food certification, and individual and socio-cultural factors were taken as a basis. In the study, the researcher examined whether there is a significant difference between consumers' perception of halal products, their knowledge about halal products, and demographic characteristics. It was revealed that education and graduation were sources of differences in the level of knowledge. As the education level increases, the level of consciousness increases, and as the education level decreases, the level of consciousness decreases. [ABSTRACT FROM AUTHOR]

Food choices and food preparation rituals are both performative acts and vehicles for the transmission of ethnicity. Among American Polonia, collective pierogi making has become an important symbolic action of claiming one's Polish American identity, which brings together different genders and generations within families, kin, and friend circles. [ABSTRACT FROM AUTHOR]

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

To improve health outcomes, home cooking has been suggested as a solution to reduce intakes of processed foods. However, little is known about how cooking skills or cooking with processed foods influence health. This cross-sectional study examined associations between diet and health outcomes with cooking skills and cooking with processed foods. The dataset included a nationally representative sample of 18 460 adults from Canadian Community Health Survey (CCHS) annual component rapid response modules on food skills. In the CCHS rapid response modules, diet and health outcomes (fruit and vegetable intake, general health, mental health, and obesity) and data related to cooking skills and cooking with processed foods were collected through self-report. Separate logistic regression models were fitted for each outcome, controlling for age, income, and education, and stratified by sex. Adults with poor cooking skills were less likely to have adequate fruit and vegetable intake (≥5 servings per day) (p < 0.001), very good general health (p < 0.001) or mental health (p < 0.001), and obesity (p = 0.02) compared to advanced cooking skills. Adults who cooked with highly processed foods were less likely to have adequate fruit and vegetable intake (p < 0.001), very good general health (p = 0.002) or mental health (p < 0.001), but more likely to have obesity (p = 0.03) compared to cooking with minimally processed foods. Cooking skills alone appear insufficient to protect against obesity. Results suggest that not only are cooking skills important, but the quality of ingredients also matter. Limiting the use of processed foods in addition to improving cooking skills are potential intervention targets to promote better health and diet outcomes. [ABSTRACT FROM AUTHOR]

Taking Karen Blixen’s short story ‘‘Babette’s Feast’’ (1950) as the starting point of reflection, this article examines the role of culinary pleasure in relation to social and environmental transformations. Combining literary criticism and food studies, the article explores the transformative potential of culinary art both as it is represented in the literary text and as it might affect people in real life. While Blixen in her story makes the case for culinary pleasure as an experience of abundance and extravagance, the article argues that we need to rethink pleasure according to sustainability criteria, including frugal practices. By presenting a method that engages in processes of change by both examining a literary food text and reflecting on a cooking workshop as a speculative exercise on how to create low-impact pleasure, this contribution seeks to introduce an integrated approach to literary criticism, food studies, and socioecological transformation. [ABSTRACT FROM AUTHOR]