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The aim of this study was to assess basic nutritional knowledge and food preparation practices of Volunteer Food Handlers (VFHs) in the National School Nutrition Programme (NSNP)The study used a qualitative approach. Individual interviews were conducted with 29 VFHs using semi-structured interviews and participatory observations. The survey was conducted in four school districts of Gauteng; six mainstream primary schools, one secondary school and four special schools participated in the study. Qualitative data were analysed thematically using an inductive approach of coding and characterisation for analysis on Microsoft excel. Findings show that many of the VFHs, as well as their coordinators, lacked good nutritional knowledge. The survey also revealed that nutritional knowledge, food preparation and handling skills were all influenced by educational level and socio-economic status. Most VFHs reported not strictly following the NSNP menus and recipes. In order to improve the nutritional quality of the school meals, the NSNP, needs to re-visit its VFH policies and practical manuals. More training needs to be organised to teach the VFHs about child nutrition and good kitchen practices that enhance food quality. This study has shown that VFHs need adequate training to ensure good food quality.

Domestic cooking is changing the world over. Kitchen technologies and the smartphone transform the way we cook and whom we cook with. Coupled with urbanisation and the shrinking of households, cooking seems to be an increasingly solitary practice. At the same time, these processes did not change who cooks; across the globe it is mostly women who prepare the daily meal for their families. Yet, rather than treating domestic cooking solely as a gender relations issue, this article presents ethnographic research with low-income domestic cooks in Marrakech, Morocco, to argue that unequal generational relations are also important drivers of change in family life. Paradoxically, rather than cook alone or simplify meals, kitchen appliances and social media were employed to continue preparing elaborate family meals. Through a thick description of the preparation of a spread called amlou and of pizza, this article explores why domestic cooking remains centralto idealised notions of womanhood and family life in Marrakech and beyond. It introduces the concept of culinary connectivity to understand how new technologies were employed ininter-generational negotiations of cooking knowledge and power. Moreover, while the crafting of culinary connectivity enables young generations of low-income womento emancipate themselves from age-based power in the home, these practices also enmesh them in new relations of dependence on money and the market. By making cooking central to understanding the (re)production of everyday family life in the context of poverty, this article contributes to cross-cultural studies of food and to regional debates about the family. [ABSTRACT FROM AUTHOR]

This paper examines continuity and change in the bases of recommendations about dishes to prepare and serve in the household in Britain between 1968 and 2016. Employing a content analysis of recipes in widely circulating women's magazines, it compares a sample of recipes from 2015–16 with ones from 1968 and 1992 analyzed previously. In this follow-up study, new data are collected, using the same coding frame, with findings interpreted through the same conceptual framework, to classify recommendations about domestic food preparation with reference to four "culinary antinomies" expressing symbolic, structural oppositions between (1) health and indulgence, (2) economy and extravagance, (3) convenience and care, and (4) novelty and tradition. The changing prevalence of these principles of recommendation is described. Discussion revolves around interpretation of the social significance of changing recommendations, modification of the conceptual framework, and methodological aspects of the measurement of social change. [ABSTRACT FROM AUTHOR]

Food education has become an umbrella term covering various understandings of our relationship with food, originating from diverse research contexts. There is often the need to form a "holistic" understanding of what food education is and what it does. In this article, we explore a holistic approach to food education and how an informal learning environment can promote and contribute toward a holistic approach to food education. We conducted our study at four youth centers in Finland. The data were collected from seven focus groups of young people who took part in group discussions and whom we observed. We analyzed our data using content analysis. The young people developed food-related skills when discussing different food choices, planning meals, preparing food, and eating together. They evaluated their skills and talked about the kinds of food they made and why. They displayed "holistic thinking:" they created common meanings for food and considered issues related to the food system and environment. Our results indicate that informal settings comprise an important dimension of a holistic approach to food education. To improve food education in the future, we need not only a holistic approach, but also a more thorough understanding of its meanings and dimensions. [ABSTRACT FROM AUTHOR]

Given that a substantial amount of time is spent in kitchens preparing food, the kitchen equipment used may be relevant in determining the composition and amount of microplastics ending up on our dinner plate. While previous research has predominantly focused on foodstuffs as a source of microplastics, we emphasise that micro- and nanoplastics are ubiquitous and likely originate from diverse sources. To address the existing knowledge gap regarding additional sources contributing to microplastics on our dinner plates, this review investigates various kitchen processes, utensils and equipment (excluding single-use items and foodstuffs) to get a better understanding of potential microplastic sources within a home kitchen. Conducting a narrative literature review using terms related to kitchenware and kitchen-affiliated equipment and processes, this study underscores that the selection of preparation tools, storage, serving, cooking, and cleaning procedures in our kitchens may have a significant impact on microplastic exposure. Mechanical, physical, and chemical processes occurring during food preparation contribute to the release of microplastic particles, challenging the assumption that exposure to microplastics in food is solely tied to food products or packaging. This review highlights diverse sources of microplastics in home kitchens, posing concerns for food safety and human health.

The aim of this paper is to investigate associations between the time spent by parents preparing dinner and children’s consumption of made-from-scratch meals. We developed a cross-sectional study with 595 parent–child dyads from São Paulo, Brazil. Data were collected via telephone interviews: time spent preparing dinner and socio-demographic characteristics were obtained using a questionnaire, while food consumption was recorded via dietary recall. Crude and adjusted regression analyses were used to test associations between time spent preparing dinner and the contribution of made-from-scratch meals to children’s dinner energy intake. Parents (93.1% woman, 60.5% aged 31–41, 62.2% white, 88.4% married, 71.2% employed, 50.0% ≥ 12 years of education) spent an average of 108- and 112-min preparing dinner on weekdays and weekends, respectively. Spending more than two hours/day was positively associated with the consumption of made-from-scratch meals (β = 4.4; p = 0.035). When parents spend more time preparing dinner, their children consume more made-from-scratch meals. Given that cooking from scratch is considered healthier but takes more time, it is important that policies and interventions aimed at promoting healthier meals among children/families and avoiding overburdening women with domestic tasks are accompanied by recommendations that focus on promoting an equitable division of food work among families.

The aim of this study was to investigate food safety knowledge levels according to the socio-demographic profiles of young food handlers and to find out the determinants of the knowledge level. A cross-sectional survey was conducted in Türkiye; it consisted of sections including hygienic design, freezing and thawing, preparation, cooking and reheating, service, storage, and foodborne diseases sections. The food safety knowledge level differed according to gender, age, income, grade level, and intership status. Participants who coded 60% of the survey statements correctly were considered to have “good” food safety knowledge. Knowledge about cooking and reheating, foodborne diseases, and service was found to be at a poor level, but food safety knowledge (overall) was good (68%). The correct score ratio was found to be the highest for hygienic design. Binary logistic regression presented that gender, income, grade level, and internship status significantly affected knowledge level. The strongest predictors were found to be income of $638-$850 (exp (β)=12.9) and more than $850 (exp (β)=4.6), respectively. This study highlights that female students under the age of 25 with an income of more than $638, who have not yet completed an internship, have the highest level of food safety knowledge. This study presented a holistic approach to the food safety knowledge of young food handlers. These insights can contribute to the development of hygiene/sanitation and food safety course content for culinary and gastronomy students.

Abstract Peruvian gastronomy is continuously expanding throughout the world, captivating various regions and major cities with its flavors, textures, colors, and culinary excellence. The objective of this research is to describe the background of Peruvian gastronomy and its perspectives, in order to assess its current growth. A bibliographic and exploratory analysis was conducted, delving into its significance throughout history. The culinary background was delineated from the Pre-Inca, Inca, Colonial, Republican eras, up to the present day. Additionally, the perspectives from the government, private sector, and citizens were explored to evaluate the current status achieved worldwide. Given the importance of the current position held by Peruvian gastronomy, this study holds international relevance in assessing our legacy and paying tribute to the individuals from the past, present, and future whose strategic work enables the expansion of the Peruvian gastronomy. It is concluded that Peruvians must continue striving for continuous improvement in the key links of our gastronomy’s production chain.

Common milkweed (Asclepias syriaca) is used as a food by numerous North American Indigenous groups, yet also considered a poisonous plant by chemists and others. The details of traditional, Indigenous preparation methods, which render it as an edible and culturally important food choice, are reported here, along with harvesting and tending methods. The specifics of these interactions between Indigenous groups and common milkweed not only allow consumption of this "poisonous" plant, but also appear to sustain the vigor of the species, making these details important for conservation of this traditional food. [ABSTRACT FROM AUTHOR]

Using the example of food preparation, learners not only acquire technical competences in Economy, Work and Home Economics lessons, but they can also be encouraged to develop social and intercultural competences. Cooking and eating together provides learners with a framework in which they can experience intercultural diversity, exchange ideas, and learn from each other. [ABSTRACT FROM AUTHOR]

Entering the 20th century, electricity began to be used commercially in Kuala Lumpur. Electricity supply, initially limited to the mining sector and streetlights, were later expanded to become the main source of power for the domestic sector, especially residences since the late 1920s. The provided supply of electricity influenced residents to then use electrical appliances, thus making domestic daily life more comfortable and easier. Women were identified as the consumer group with the most noticeable change in daily chores in the kitchen, following this development in domestic technology. This study aims to examine how electricity supply in residences triggered a transformation among women in Kuala Lumpur between 1927 until 1940. This article uses the qualitative approach by analysing primary and secondary sources. The findings show women realise the importance of electricity and worked to adapt its uses into their daily work in the kitchen. Electricity supply for kitchen, led women to turn to electrical appliances and then learn how to use them. This development has encouraged these women to improve their skills and abilities in food preparation. Therefore, it is clear that domestic chores did not hinder women from absorbing rapid technological advances in Kuala Lumpur as something beneficial in their daily chores. [ABSTRACT FROM AUTHOR]

Peruvian gastronomy is continuously expanding throughout the world, captivating various regions and major cities with its flavors, textures, colors, and culinary excellence. The objective of this research is to describe the background of Peruvian gastronomy and its perspectives, in order to assess its current growth. A bibliographic and exploratory analysis was conducted, delving into its significance throughout history. The culinary background was delineated from the Pre-Inca, Inca, Colonial, Republican eras, up to the present day. Additionally, the perspectives from the government, private sector, and citizens were explored to evaluate the current status achieved worldwide. Given the importance of the current position held by Peruvian gastronomy, this study holds international relevance in assessing our legacy and paying tribute to the individuals from the past, present, and future whose strategic work enables the expansion of the Peruvian gastronomy. It is concluded that Peruvians must continue striving for continuous improvement in the key links of our gastronomy's production chain. [ABSTRACT FROM AUTHOR]

Mindfulness is regarded as a systematic process of shaping the innate quality of the mind primarily practised through meditation. As a result, this paper aims to uncover the nature and spirit of mindfulness practice, which should go beyond clinical intervention or disciplined practices, to explore how self-care techniques like food preparation, knitting, and mindfulness exercises can be incorporated into home economics education. The current review found 12 research papers with statements about cooking and 6 on crafting/knitting. Beyond mindfulness eating, the retrieved papers in the current review have captured a few studies that put forward the elements of mindfulness in cooking. Nonetheless, most papers did not treat cooking as a mindfulness practice, but rather as a self-care practice that resulted in similar psychological factors such as awareness, behavioural changes, and self-efficacy. Moreover, the studies and documentation of crafts in home economics education, such as knitting, sewing, and needlepoint, have been described as mindfulness-based activities. Additionally, it acts as a type of self-care by calming down, alleviating tension, and encouraging relaxation. Therefore, home economics classes should be promoted in schools, and self-care and mindfulness exercises should be added to the curriculum. [ABSTRACT FROM AUTHOR]

Mindfulness is regarded as a systematic process of shaping the innate quality of the mind primarily practised through meditation. As a result, this paper aims to uncover the nature and spirit of mindfulness practice, which should go beyond clinical intervention or disciplined practices, to explore how self-care techniques like food preparation, knitting, and mindfulness exercises can be incorporated into home economics education. The current review found 12 research papers with statements about cooking and 6 on crafting/knitting. Beyond mindfulness eating, the retrieved papers in the current review have captured a few studies that put forward the elements of mindfulness in cooking. Nonetheless, most papers did not treat cooking as a mindfulness practice, but rather as a self-care practice that resulted in similar psychological factors such as awareness, behavioural changes, and self-efficacy. Moreover, the studies and documentation of crafts in home economics education, such as knitting, sewing, and needlepoint, have been described as mindfulness-based activities. Additionally, it acts as a type of self-care by calming down, alleviating tension, and encouraging relaxation. Therefore, home economics classes should be promoted in schools, and self-care and mindfulness exercises should be added to the curriculum.

Abstract Background The aim of this paper was to map consumers’ food hygiene practices from 10 European countries and evaluate which demographic groups are more likely to be exposed to foodborne pathogens and establish a ranking of adherence to food hygiene practices in 10 European countries. Methods The research design consisted of a cross-national quantitative consumer survey regarding food safety and hygiene practices during meal preparation (SafeConsume project) and was conducted in ten European countries (France, Denmark, Germany, Greece, Hungary, Norway, Portugal, Romania, Spain and UK). The survey questions were based on recommended hand hygiene practices and on observed practices from a field study performed in 90 European households from six of the countries covered by the survey (France, Hungary, Norway, Portugal, Romania, and UK). SPSS Statistics 26 (IBM Software Group, Chicago, IL) was used for the descriptive and regression analyses of the data. Regression analyses were used to check the relation between demographic characteristics, country of origin and self-reported hand hygiene practices. Results According to the regression models, families with elderly members aged over 65 showed a higher tendency to follow proper hand washing practices compared to families without elderly members. Meanwhile, families with children under the age of 6 reported being up to twice as likely to wash their hands at critical moments compared to families without children. Overall, taking into consideration the likelihood of washing hands after touching raw chicken and the percentages scores for proper hand cleaning methods and key moments for hand washing, the rank of the countries regarding proper hand hygiene practices was the following: Denmark, Greece, Norway, Romania, Hungary, Germany, UK, Portugal, France, and Spain. Conclusions Information and education should point both at the key moments as suggested by the Royal Society for Public Health (RSPH) and the International Scientific Forum on Home Hygiene (IFH) and safe practices. Public health burden generated by improper hand washing may be significantly reduced if education is targeted on consumers’ behaviour and practices.

Abstract Objective: The aim of this project is to review the products and recipes contained within popular subscription meal kits to determine if they are suitable for wider use among people who are food insecure. Design: Across the 6-week period, weekly meal kits from both HelloFresh and Markey Spoon were purchased, resulting in thirty-six individual meals that were prepared and assessed. Meals were assessed based on the content included in the meal kit compared with the recipe card and the nutrition panel, the costs of the individual foods if purchased at one of two major supermarkets and the ease of preparation. Setting: Australia. Participants: Households were comprised of two, 2-person households who were provided with 2 meals each week, and two, single-person households who were provided with one meal each week. Results: The findings of this research suggest that while the meal kits are convenient and, in general, the recipes are easy to follow, and the meals would be made again, the high levels of salt and fat may preclude these kits from regular inclusion in a healthy diet. The meal kits were also found to be more costly than the same ingredients if purchased from a major supermarket. However, the convenience of having most of the foods needed to prepare a full meal with little to no wastage may counterbalance this cost. Conclusions: Meal kits may be a useful component of a healthy diet, that can increase meals prepared and consumed in the home, and thanks to the clear instructions and pre-portioned ingredients, may reduce stress related to food preparation.

This guide will assist adults who are coaching teams to prepare for the Florida 4-H Food Challenge. It contains contest guidelines, suggested resources, scoresheets, and worksheet.

This guide will assist youth who are taking part in the Florida 4-H Food Challenge. It contains contest guidelines, available resources, scoresheets, and worksheet.

Dietary oils and fats contain different fatty acid compositions that are associated with cardiometabolic disease risk. Despite their influence on disease outcomes, the types of dietary oils and fats predominately used in Australian households remain unknown. The aim of this study was to investigate the use of dietary oils and fats in cooking and food preparation in Australia. Adults living in Australia completed a cross-sectional online survey outlining their current household oil and fat use from July to December 2021. The survey was disseminated via social media platforms and included questions about the types of dietary oils and fats used for different cooking methods and the perceived motivators for choosing the main household oil. A total of 1248 participants responded to the survey. Participants were mostly female (91·6 %) aged between 25 and 44 years (56·7 %). The majority of participants (84·5 %) reported using some form of olive oil as their main source of oil for cooking and food preparation. Almost two-thirds of the sample (65·4 %) reported using extra virgin olive oil (EVOO), mainly in raw food preparation (71·5 %) or savoury baking and roasting (58 %). Fewer households reported using rice bran oil (4·6 %), canola oil (4·3 %) and vegetable oil (1·8 %). Almost half of all participants (49·6 %) identified perceived health benefits as the primary motivating factor for their main choice of oil, followed by sensory preference (46·7 %), versatility (10·2 %) and convenience (8·8 %). Australian adults frequently use olive oil, specifically EVOO, as the main oil for cooking and food preparation in the household. [ABSTRACT FROM AUTHOR]

The excavation in the western part of the City of David uncovered small assemblages of animal remains from the Byzantine and Early Islamic periods, attesting to similar consumption patterns in both occupation phases. The basic suite of domesticates is characteristic of urban settlements in late antiquity, comprising caprines, pigs and cattle, as well as fowl, and possibly fish. This varied diet points to the high-status of the inhabitants of the building. The public and commercial production of pork in the Early Islamic period is noteworthy. [ABSTRACT FROM AUTHOR]

The over 65 years old are a fast growing population leading to a future increase in patients. Burn injuries can have a serious effect on a patient's health, requiring longer hospital stays and affecting their mortality. The regional burns unit at Pinderfields General Hospital cares for all patients with burn injuries in the Yorkshire and Humber region in the United Kingdom. The aim of this study was to understand the common causes of burn injury in the elderly population and to provide scope on what actions need to be carried out to influence accident prevention in the future. In this study, patients were aged 65 years or older and had to have been admitted for a minimum of one night to the regional burns unit at Yorkshire, England from January 2012. The data was collected from the International Burn Injury Database (iBID), which included a total number of 5091 patients. After the inclusion and exclusion criteria were applied there were a total number of 442 patients over 65 years old. The data was analysed using descriptive analysis. 13.0% of all patients admitted with a burn injury were over 65 years old. In the over 65 years old, 31.2% of burn injuries were most common during the activity of food preparation. Out of all the burn injuries within food preparation 75.4% were due to a scald injury. Additionally, 42.3% of scald burns from food preparation were due to hot fluid spills from a kettle or saucepan, rising to 73.1% after including burns from cups of tea and coffee. 21.2% of scalds from food preparation were caused by cooking with hot oil. The main cause of burn injuries in the elderly of Yorkshire and Humber was food preparation. The majority of the food preparation burn injuries were a scald burn due to the handling of hot fluids, either from a saucepan or a kettle. A prevention strategy aiming to make people aware of this finding can help reduce burn injuries in the over 65 years old age group. • Elderly burn injuries, as the age increases from 65 years old so does the incidence of burn injuries. • Most common cause of burn injuries in the over 65 year olds is food preparation. • In the activity of food preparation the most common type of burn injury was a scald burn injury. • Scald burn injuries were most common due to the handling of hot fluids, either from a saucepan or a kettle. [ABSTRACT FROM AUTHOR]

Objective: The aim of this project is to review the products and recipes contained within popular subscription meal kits to determine if they are suitable for wider use among people who are food insecure. Design: Across the 6-week period, weekly meal kits from both HelloFresh and Markey Spoon were purchased, resulting in thirty-six individual meals that were prepared and assessed. Meals were assessed based on the content included in the meal kit compared with the recipe card and the nutrition panel, the costs of the individual foods if purchased at one of two major supermarkets and the ease of preparation. Setting: Australia. Participants: Households were comprised of two, 2-person households who were provided with 2 meals each week, and two, single-person households who were provided with one meal each week. Results: The findings of this research suggest that while the meal kits are convenient and, in general, the recipes are easy to follow, and the meals would be made again, the high levels of salt and fat may preclude these kits from regular inclusion in a healthy diet. The meal kits were also found to be more costly than the same ingredients if purchased from a major supermarket. However, the convenience of having most of the foods needed to prepare a full meal with little to no wastage may counterbalance this cost. Conclusions: Meal kits may be a useful component of a healthy diet, that can increase meals prepared and consumed in the home, and thanks to the clear instructions and pre-portioned ingredients, may reduce stress related to food preparation. [ABSTRACT FROM AUTHOR]

Including gluten-free options in restaurant menus and adhering to the highest standards in terms of training and food safety are becoming increasingly important factors for success in modern restaurateurs. Restaurants are increasingly recognizing the importance of providing gluten-free options to meet the needs of diners with special dietary requirements. A key factor in the preparation of gluten-free dishes is the staff who work in contact with the food and who have a very large responsibility for ensuring safe nutrition for guests with gluten intolerance. For this reason, the subject of this work is the familiarization of staff working in catering kitchens with the basic terms and rules related to handling and preparing gluten-free food, as well as the conditions and rules within the catering establishment related to handling gluten-free food. The main goal is to examine the extent to which employees in catering establishments are familiar with the rules for handling and preparing gluten-free food and whether these rules are applied in the establishment where they are employed.

Background: Prevalence of obesity in Native American (NA) children is disproportionately high, indicating a higher risk of health disparities. Many children attend early care and education (ECE) programs, presenting an opportune environment to improve meal and menu quality as the intake of healthy foods is associated with lowered risk of childhood obesity. Objectives: We aimed to examine the effectiveness of food service staff training on meals and menu quality across NA ECEs. Methods: Food service staff from 9 participating ECE programs attended a 3-h training focused on Child and Adult Care Food Program (CACFP) best practices, and received a tailored, best-practice menu, and healthy recipes. Meals and menus prepared across 1 wk were examined per CACFP serving size assumptions at baseline, 4 mos, 6 mos, and 12 mos for all 9 programs. Healthy Eating Index (HEI), CACFP requirements and best practices achievement, and food substitutions quality (classified into superior, equivalent, and inferior based on the nutritional quality) were calculated. A repeated measures ANOVA model was used to determine the differences across time points. Results: The total meal HEI score increased significantly from baseline to 4 mos (71.1 ± 2.1; 78.6 ± 5.0; P = 0.004), but did not differ from baseline to 12 mos. Menu CACFP requirements and best practices achievement did not differ across time points, although achievement with CACFP requirements was already high at baseline. Superior nutrition quality substitutions declined from baseline to 6 mos (32.4 ± 8.9; 19.5 ± 10.9; P = 0.007); however, it did not differ from baseline to 12 mos. Equivalent and inferior quality substitutions did not differ across time points. Conclusions: Implementing a best-practice menu with healthy recipes showed immediate improvements in meal quality. Although the change did not sustain, this study showed evidence of an opportunity to educate and train food service staff. Robust efforts are needed for improving both meals and menus. This trial was registered ClinicalTrials.gov as NCT03251950 (https://clinicaltrials.gov/ct2/show/NCT03251950?cond=food+resourc e+equity&draw=2&rank=1). [ABSTRACT FROM AUTHOR]

This guide will help you plan and deliver a well-organized presentation that is entertaining and educational for your audience. A 4-H demonstration is a great way for you to share your passion and teach others about your 4-H food-related project work. Written by Geralyn Sachs, and published by the UF/IFAS Extension Florida 4-H Youth Development Program, June 2023.

Vegetable peels are rarely used in food preparation, causing the loss of several nutrients. Such residues ca produce flour as a possible food source with added nutritional and economic value. Thus, the objective was to evaluate the nutritional quality and the color of the flours obtained from the peels of potato, carrot, and chayote subjected to drying at the temperatures of 40, 50, 60, and 70 °C, as well as analyzing the drying kinetics. The peels were removed, packed in an isothermal box with ice, and taken to the laboratory. Then they were washed in running water to remove dirt and unwanted parts and sanitized. After this stage, they were broken into 2 cm lengths. The drying was carried out in 150 g of peels in triplicate for each raw material. Subsequently, nutritional quality, color, and drying models were determined. Flours obtained from drying at higher temperatures showed higher protein content and lower lipid content. The higher the temperature, the shorter the drying time for the flour. All flours presented excellent nutritional quality. Among the models studied for potato peels, Wang and Singh, Midilli, and Logarithmic are the most suitable. For chayote and carrot peels, the Midilli model is the most adequate. Using vegetable residues added to food formulations presents itself as an excellent nutritional source, besides adding flavor and texture to foods. [ABSTRACT FROM AUTHOR]

Introduction: Cooking at home is conducive to better diet quality and can help improve health. Nevertheless, the reduced transmission of culinary knowledge and skills worldwide hinders young adults' confidence and autonomy to prepare meals. To inform the development of initiatives that support young adults to overcome barriers to cook and improve their diet quality, it is important to investigate the process of culinary socialization in the context of their own life course. Objective: This qualitative study aimed to explore how young adults who cook perceive their involvement with this practice and to identify which culinary socializing agents were part of their learning process. Method: Open interviews based on the life-course perspective approach were conducted with male and female Brazilian young adults aged 19-24 years-old and thematically analysed. Results: Perceptions about cooking and about learning how to cook led to the creation of six themes: (1) "Caring about myself"; (2) "(Un)pleasant feelings"; (3) "Promoting conviviality"; (4) "Worrying about outcomes"; (5) "Skills needed"; and (6) "Socializing agents". Conclusions: Initiatives to enable young adults overcoming barriers to cook and potentially improve their diet quality need to focus not only on practical cooking skills development, but also on planning. Also important is to foster positive messages involving self-care, pleasure, and conviviality. Ways of using the internet and social media to engage this population to cook more deserves to be further explored. [ABSTRACT FROM AUTHOR]

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This study examined the relationship between maternal food source and preparation during pregnancy and the duration of breastfeeding among 751 mother–child dyads in the United States. The data collected from the Environmental influences on Child Health Outcomes (ECHO) Program included twelve cohorts of mothers (age ≥ 18) who delivered infant(s). Three categories of maternal food source and preparation including, High, Moderate, or Low Food Source Quality were derived from the mother report. The mean duration of breastfeeding differed strongly across the three categories. The High Food Source Quality group breastfed an average of 41 weeks, while shorter durations were observed for the Moderate (26 weeks) and Low (16 weeks) Food Source Quality groups. Cox proportional hazards models were used to estimate the relative hazard of time to breastfeeding cessation for each participant characteristic. The full model adjusted for clustering/cohort effect for all participant characteristics, while the final model adjusted for the subset of characteristics identified from variable reduction modeling. The hazard of breastfeeding cessation for those in the High Food Source Quality group was 24% less than the Moderate group (RH = 0.76; 95% CI, 0.63–0.92). Pregnant women in the High Food Source Quality group breastfed longer than the Moderate and Low groups. We encourage more detailed studies in the future to examine this relationship longitudinally. [ABSTRACT FROM AUTHOR]

Objective: This study seeks to empirically investigate how the changing eating habits affect health habits within three countries with entirely different cultures and diets to understand to what extent the pandemic may be responsible for these changes.Design: Specifically, a questionnaire was conducted in China, Portugal and Turkey in early 2021. A series of statistical analyses were performed to identify how changes in individuals' eating habits have influenced their diets, considering the pandemic context and the varying cultural contexts where this research was performed.Setting: A structured questionnaire form was developed and uploaded to an online platform with unique links for automatic distribution to respondents in each country. Data for the main survey were gathered between 3 January and 1 February 2021.Participants: Using snowball sampling, the authors leveraged their social networks by asking friends and colleagues to distribute the survey to potentially interested individuals. This distribution was stratified accordingly to the distribution of the population. The authors ultimately collected 319 useable surveys from China, 351 from Portugal and 449 from Turkey.Results: The pandemic inspired healthier food habits, mostly because people have additional time to cook, shop differently for food and spend more money on groceries.Conclusions: The study suggests that aside from cultural values and dietary habits, the available time and the fear of the pandemic most explained the new eating habits. Several implications are provided for researchers and overall society in these three countries. [ABSTRACT FROM AUTHOR]

INTRODUCTION: 'Food is medicine'. Eating healthy fresh cooked foods is increasingly becoming a challenge, especially among working professionals, elderly people, people in care homes and those getting medical care, as they find it difficult to cook everyday meals and to make sure they take in all necessary nutrients regularly. OBJECTIVES: With the intervention of Robotics and AI, food preparation and delivery can be made efficient in a way it supports overall health and wellbeing. METHODS: The proposed idea is a smart city AI scheme with robots engaged in food preparation tasks such as chopping, grating etc, robotic kitchens assembled to prepare foods as per the dietary needs of various groups of people and delivery bots and drones to effectively deliver meals, fruits and necessary supplements on a daily basis and also pick up leftovers for effective waste management. This can also be extended to smart hospitals for providing nutritious meals to patients to aid in faster recovery and also avoid the carelessness and haste in food preparation when human workers are involved. [ABSTRACT FROM AUTHOR]

Home confinement during the COVID-19 pandemic has been accompanied by dramatic changes in household food dynamics that can significantly influence health. This systematic literature review presents parental perspectives of the impact of COVID-19 lockdown (up to 30 June 2022) on food preparation and meal routines, as well as other food-related behaviors, capturing both favorable and unfavorable changes in the household food environment. Themes and trends are identified and associations with other lifestyle factors are assessed. Overall, families enjoyed more time together around food, including planning meals, cooking, and eating together. Eating more diverse foods and balanced home-cooked meals (e.g., fresh fruit and vegetables) was combined with overeating and increased snacking (e.g., high-calorie snacks, desserts, and sweets), as parents became more permissive towards food; however, food insecurity increased among families with the lowest income. Adoption of meal planning skills and online shopping behavior emerged alongside behaviors aimed at self-sufficiency, such as bulk purchasing and stockpiling of non-perishable processed foods. These results are an important first step in recognizing how this pandemic may be affecting the family food environment, including low-income families. Future obesity prevention and treatment initiatives, but also ongoing efforts to address food management, parental feeding practices, and food insecurity, can account for these changes moving forward. [ABSTRACT FROM AUTHOR]

It is common practice for keepers in zoological collections to provide animals in their care with food that is chopped into small pieces. Anecdotally, it has been suggested that chopped food reduces wastage and reduces aggression from group-housed animals. However, there is limited empirical evidence to support these suggestions. To investigate the effects of food condition (chopped or whole food), a study was undertaken on White-cheeked Turacos (Tauraco leucotis) and Fischer’s Turacos (Tauraco fischeri) at two zoological collections in the United Kingdom. This study investigated the effect of food condition on turaco behaviour, the amount of food eaten, and also the amount of time that keepers required to prepare the diet. There was no significant impact on the amount of food eaten as a result of providing whole food. For Fischer’s Turacos, the whole-food condition significantly increased the prevalence of feeding and foraging behaviour, whilst significantly reducing preening. For White-cheeked Turacos, only feeding and foraging was affected by food condition: no other behaviours were significantly affected by chopped or whole food. Keepers on average saved 151 s per meal when preparing whole-food diets. Overall, this study suggests that changing food presentation from chopped to whole has a limited impact on food intake and behaviour. Providing whole-food items may also save valuable keeper time. Future studies should investigate the impact of feeding whole-food items to a wider range of zoo-housed species.

Home cooking is a complex idea that involves multiple skills and behaviors and can be interpreted differently. Using six databases (two of which were Japanese), this scoping review examined the definitions and methods used in studies investigating the relationship between home cooking and dietary variables. Of the 40 studies (2 in Japanese) included in this review, 8 provided definitions but did not specify the extent or level that convenience foods can be allowed in food preparation. The methods were classified into two categories, namely, perception-dependent (n = 29) if using a self-reported instrument, or perception-independent (n = 11) if based on investigators' classification. Subsequently, indicators of home cooking were classified based on survey attributes (e.g., frequency, location). All but five studies used single indicators, primarily the preparation frequency (n = 18). Quality of analysis was also evaluated. Studies that used multiple indicators or perception-independent methods showed high or moderate overall quality. In contrast, studies that used single indicators based on perception-dependent methods tended to have a low overall quality. The consistency of the relationship between home cooking and dietary variables depended on study quality. In conclusion, the definitions of home cooking were inconsistent across studies, and lacked consensus for examining the association between dietary outcomes. [ABSTRACT FROM AUTHOR]

Among the major concerns in pediatric cancer patients are their emotional and social wellbeing arising from the unpleasant physical and psychological side effects of treatments. However, studies have shown that food preparation improves cancer patients' emotional and social well-being. The general objective of the study was [1] to assess the relationship between food preparation intervention and subjective well-being (SWB) of cancer patients, as well as [2] to determine the children's socio-emotional SWB before and after the food preparation activity implementation based on the perspectives of the patients, parents, and shelter staff'. Eight pediatric patients between 8-20 yr old, their guardians, and two shelter staff were purposively selected. A food preparation activity module was designed and implemented as part of the intervention measures. The patients, parents, and staff were interviewed to assess the patients' emotional and social SWB before and after the activity implementation. Content and thematic analyses were used to analyze the data. The results of the study revealed that the patients' emotional and social SWB improved right after implementation and even 3 mo after the intervention. The positive aspects of emotional SWB documented among the patients after implementation were happiness, hopefulness, gratitude, and self-confidence. The positive contributions of the activity 3 mo after its implementation were still evident. Regarding social SWB after the intervention, it was established that cooking activities encourage collaboration and social bonding among family members and the patients themselves. Three (3) mo after intervention, the patients became more outgoing, friendly, and helpful, especially towards their fellow cancer patients. The study can help researchers explore different age groups and chronic disease cases using similar food preparation activities and modules as a guide. [ABSTRACT FROM AUTHOR]

• Bio-cultural heritage linked to gathering and consumption of wild food plants in the western Himalaya of Kashmir was explored. • Culture and transportational dynamics of wild food plants among different elevation zones remarkably influence traditional ecological knowledge. • Wild food plants having maximum abundance in the high elevation zone are transported downhill more frequently compared to vice-versa. • Alpine areas have least wild food plants richness and facing maximum over-exploitation, need conservation to save TEK. • Some new and unique wild foods and taboos reported in this study reflect diverse bio-cultural heritage in the Kashmir Himalayas. The documentation of wild ood plants (WFPs) and traditional ecological knowledge (TEK) linked to diverse ethnic groups is remarkably important. In this regard, remote mountainous areas are relatively more sensitive due to rapidly evolving culture and potential climate change. Despite of being an agricultural country, Pakistan is facing serious threats to food security of its growing population. This study hypothesized that cultural diversity and transportational dynamics of WFPs influence gathering and consumption of WFPs in any region. A field study to document the uses of WFPs was conducted (from July-2019 to June-2020) in the district Bagh, Azad Jammu and Kashmir, Pakistan, and included 80 semi-structured interviews in 15 villages/sites. This field survey was concentrated on five leading ethnic groups (i.e. Abbasi, Khawajgan, Mughal, Rajgan, and Sadaat) and local communities residing in four diverse elevation zones (i.e. Sub-tropical, Temperate, Sub-alpine and Alpine). This study documented a total of 102 wild food plants, mainly used as cooked vegetable (59 species), and raw snacks (32 species). The cross-cultural comparison among five groups showed high homogeneity in use of WFPs, and simultaneously possess some unique plant specific cultural markers (i.e. WFPs used by one group only) depicting unique and diverse local ecological knowledge. The Mughal group was found leading practitioner of TEK linked to WFPs gathering and consumption (97 species) in the study area. This group also owned maximum unique WFPs uses possibly due to high population density in the area, and better linkage with forestry, horticulturalism, agriculture and pastoralism. Elevation was the leading driver of variations in the wild food gathering and consumption. A total of four WFPs was recorded with maximum abundance in the alpine zone, and three are transported downhill (75%) in the sub-tropical zone for consumption/selling in the market. Conversely, only 35% of WFPs were transported uphill from sub-tropical to temperate zone. Hence, a serious threat of over-exploitation in high elevation sub-alpine and alpine areas was recorded. We found erosion of TEK among the Abbasi group depicting possible bio-cultural shift to adapt modern lifestyle. This documented TEK can be used to build and guide future sustainable use and management of WFPs resources in the area to ensure food security of the local populations. [ABSTRACT FROM AUTHOR]

Traditional diets are generally nutrient-rich and utilise locally available resources. Strategies to help conserve local food wisdom and increase its value could facilitate a reduction in the burden of all forms of malnutrition and achieve global goals. Our objectives were to: (1) investigate the variety of local foods and food preparation methods in Loei province, Thailand; (2) investigate ways of increasing the nutritional, social, and economic value of local food in this province; and (3) construct a local food database to catalogue and conserve the local food wisdom. Nine out of fourteen districts in Loei province were purposively selected. All were designated key sustainable tourist destinations and represented a range of terrains. There were 423 interview participants, representing all villages in one subdistrict of each of the nine selected districts. We also conducted nine focus group discussions with a total of 90 participants. Data were analysed and categorised, based on the content analysis technique, and we created an online database of the catalogued recipes. There were 240 dishes, placed into seven categories of recipe type. Many of the characteristics of the local dishes from Loei province today remain closely connected to the history of this part of Thailand. We identified that the value of local foods could be improved by investing in technology used for home preservation, actively engaging younger generations to improve the transfer of local food wisdom, investment in technology to utilise local biodegradable materials, and tourist activities based around local food heritage. Future work will involve further development of the local food database, and research to evaluate the application of the database. Moreover, this research can serve as a model for retaining and valuing local food wisdom elsewhere, to promote food security, combat malnutrition, and benefit the local economy. [ABSTRACT FROM AUTHOR]