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This study assessed nutrition knowledge, cooking practices, and consumption of indigenous leafy vegetables (IGLVs) among households in the Sagnarigu Municipality, Ghana. A structured questionnaire was employed to collect data on socio-demographics, nutrition knowledge scores, cooking practices, and consumption of IGLVs in the Sagnarigu Municipality. The study was cross-sectional, with a multi-stage sampling to select 399 respondents responsible for preparing family meals. More than half of the respondents had a low nutrition knowledge of IGLVs. Respondents with basic education were 67% (OR = 0.410, 95% CI: 0.170–0.986, p = 0.047) less likely to have high nutrition knowledge of IGLVs than those with tertiary education. Most respondents (65.7%) chopped their IGLVs before washing, and almost all (90.2%) discarded stock after cooking. Concerning the consumption of IGLVs, almost all respondents’ households consumed kenaf and jute leaves representing 90.2% and 99.5% respectively. A few of the respondents indicated that availability, low cost and high nutrient content were significant drivers in the consumption of IGLVs (27.1%, 13.3% and 8.8%, respectively). Therefore, interventions by both the government and non-governmental organisations to increase nutrition knowledge and consumption of IGLVs should include strategies to promote the production, utilisation, and commercialisation of IGLVs, especially in the Northern Region.

The application of multiple lines of evidence is necessary to understand past complex behaviors such as diet and cuisine. This paper advocates for the use of multiple proxies to analyze the compositional content of absorbed and adhered food residues associated with ceramic cooking pots. Foods represented by starches and phytoliths in adhered carbonized residues, carbon and nitrogen stable isotope values in adhered residues, and absorbed lipid residues are identified. Patterns of interior carbonized food remains are used to interpret cooking mode or style, and, when considered in context with identified food types, allow for the reconstruction of ancient cooking practices and cuisine. The collective results provide a more holistic picture of ancient cuisine than any individual proxy because of the unique yet complementary data each provides. The efficacy of this approach is demonstrated with a curated pottery assemblage from the Northern Great Lakes in what is today the state of Michigan. However, the multiproxy analysis described is applicable to pottery collections found anywhere in the world.

This study examines the consumer multiculturation of Mexican immigrants in the context of their food consumption practices in the UK multicultural marketplace. Adopting a qualitative methodology involving interviews and participant observation allows participants to share their responses to global consumer culture constructions that equate Tex-Mex with ‘authentic’ Mexican food culture. Focusing on situated, dynamic interactions among multiple cultural elements – consumers, brands, marketing ideology - within multicultural marketplaces our research contributes to the theoretical development of consumer multiculturation by: (1) broadening the concept to embrace the intercultural dynamics of production (specifically crafting); (2) conceptualising creolisation cooking practices as a contextually contingent creative, productive and tangible means through which immigrant consumers exercise agency during consumer multiculturation; and (3) identifying clarifying practices that translate immigrant consumers’ home food culture for others, simultaneously problematising the cultural meanings of globalised foreign/ethnic food brands. We conclude the paper by discussing the implications for cultural branding strategy.

Taenia solium cysticercosis is a neglected zoonosis that affects people throughout much of the developing world. The disease is endemic in Punjab state of India and controlling it is a public health challenge. No studies have been conducted to quantify the risk of T. solium exposure from consuming pork produced in the state. A stochastic quantitative risk assessment (QRA) model was constructed to understand the risk of human T. solium infection from consuming pork produced in Punjab. Input data were collected from official records, published literature, active surveillance and specifically for this study. Sensitivity analyses were conducted to assess the influence of the input parameters on the main output probability that any one pork meal is infective (contains at least one viable cyst) at consumption. The probability of any pork meal in Punjab containing at least one viable T. solium cyst post-storage and post-cooking was median 5.57 × 10-4 (95% PI 1.06 × 10-4 -1.95 × 10-3 ). Sobol' sensitivity analysis demonstrated that the most influential input parameters on consumption of a pork meal with at least one viable T. solium were the probability that a meal is insufficiently cooked to render cysts unviable, and the proportion of infected carcasses following informal slaughter. Whilst improved sanitation and hygiene can prevent cysticercosis in people, efforts to reduce the prevalence of T. solium cysts in pig carcases by preventing pigs' access to human waste, increasing meat inspection and promoting effective cooking practices are also important to reduce this source of taeniasis.

Policies aimed at enhancing adoption of energy efficient, less polluting fuels, stoves and cooking practices need to be aligned to the realities of household multiple uses of fuels and stoves. In this paper we assess energy ladder model by using large nationwide survey data of 3665 Kenyan households collected in 2009. We show that the energy ladder is still sufficient to explain multiple fuel use and stove, and that the use of ‘fuel or stove staking’ metaphor was unnecessarily. Instead, we propose a metaphor ‘fuel and stove balancing’ to explain how uptake of single to multiple fuels or stoves happens gradually, through upwards and downwards movement on the ladder. Factors that influence stove balancing go beyond socio-economic and demographic characteristics to include stove type technology, markets, and financial factors. These factors are systematical analyzed using the Unified Theory of Acceptance and Use of Technology (UTAUT-2) framework that is based on seven constructs of technology adoption. They include performance expectancy, effort expectancy, social influence, facilitating conditions, hedonic motivation, price value and habit.

Background The aim of this analysis was to examine the prospective association between household availability of lard, butter, margarine and vegetable oil with all-cause mortality and cardiovascular disease (CVD) incidence in a general population sample in Russia. Methods Data from the Russian Longitudinal Monitoring Survey were used. 6618 adult individuals with no previous CVD who were recruited for the study in 1994 and followed-up in subsequent years were included in the analysis. Household availability of lard, butter, margarine and vegetable oil were assessed at baseline with questions on whether these food items were purchased by the participants’ family. Self-reported information on heart attack or stroke (CVD) and death reported by another household member were used as outcome. Results Over the median follow-up of 11 years, 1787 participants died or reported incident CVD. In the multivariable adjusted survival models, household availability of lard was significantly associated with the combined outcome of CVD incidence and/or death (OR in the high vs. no availability categories: 1.31; 95% CI: 1.05–1.62). The associations with butter (1.06; 0.93–1.20), margarine (1.18; 0.94–1.47) and vegetable oil (0.92; 0.80–1.06) were not statistically significant. When self-reported CVD and mortality were examined separately, the association regarding lard was particularly strong for CVD (1.52; 1.11–2.09). Conclusion Our results suggest that lard, a dietary fat of animal origin traditionally used in Eastern European cooking, is of a particular concern regarding CVD risk. Replacing it with plant-based oils in cooking practices is strongly recommended.

This article examines constitutive elements of contemporary domestic cooking practices among women who live in the urban area of Cruzeiro do Sul, Acre, Brazil. We conducted semi-structured intervie...

The present study revealed that the traditional cooking practices could load ~ 2.8 ± 1.2 mg/m3 of PM2.5 in the kitchen, leading to womenfolk at risk. The high variability was observed in the measured values as the concentrations were influenced by several factors such as species of fuel wood used, amount of fuel burnt, duration of cooking, ventilation facility in the kitchen, etc. The calculated health quotient showed that the long-term prolong exposure to such PM2.5 concentrations can reduce the lung capacity of the exposed persons due to harmful impacts. A survey about air pollution awareness was also conducted among the village inhabitants, and findings of pollution loading in the kitchen were also shared with them for enabling them to make more informed decisions about choice of fuel types and precautions during the cooking process for avoiding the health risk.

Background: Antioxidants are substances that delays or inhibits the oxidation of a substrate by countering highly unstable entities (ROS and free radicals) that can cause cellular damage. Some natural source of antioxidants is green leafy vegetables like Amaranthus. Results of vegetable composition are usually determined on raw material, however for nutritional purposes most of them are cooked in different ways before consumption. In India, vegetables we consume are cooked by boiling in water, fried in oil or microwaved. Objectives: This paper mainly focuses on the comparative study of raw, boiled and fried forms of Amaranthus viridis and Amaranthus tricolor to ensure which form of vegetable intake provides proper amount of antioxidants to our body in order to boost the antioxidant profile. Methods: Total phenol content, flavonoid content, free radical scavenging activity, estimation of total inhibitor capability and estimation of Quercetin, Kaempferol and Rutin by HPTLC analysis were carried on raw, boiled and fried forms of Amaranthus viridis and Amaranthus tricolor. Results: The cooking processes lead significant changes in physical characteristics and chemical composition influencing the concentration and bioavailability of bioactive compounds of vegetables. The fried material is heated only on the surface so that the phenolic antioxidant losses are insignificant. Conclusion: The raw forms of green and fried form of red are more suitable for uptake. Also, green species contains more antioxidants than the red one.

Food provides us nutrients and the energy required for growth, reproduction, and maintenance. Energy is required to perform all voluntary and involuntary activities like digestion, respiration, circulation, carrying out professional, household and recreational activities. Despite having rich food diversity, we are using only a few items as our staple food. With the adoption of eastern cooking practices and cookwares, risk of both pre-and post-transitional diseases like diabetes, cardiovascular diseases, malnutrition, obesity, etc. has increased significantly. Aluminium toxicity and nutrients breakdown has become a common problem in pressure cooking. To overcome this problem, it is important to shift from the modernized cooking methods to our traditional cooking practices, i.e., use of earthen cookwares, clay pots and some selected metal utensils, e.g., copper, iron, brass, etc. It has been shown that earthen, copper, iron, and soapstone cookwares do not leach toxic trace elements into the food and enhance the sensory qualities without decreasing the food nutrients. Adoption of traditional Indian cooking practices (such as fermentation, roasting, germination, etc.), cookwares (such as earthen, copper, iron, soapstone, etc.) and increasing the consumption of healthy diet grains like millets, etc. can easily combat the pre- and post-transition health problems in India, effectively. This review would provide a deep understanding to the people to decide the best cookware and cooking processes that will improve their health and provide ample nutritional value to them.

Background India faces a double burden of Malnutrition-undernutrition and overnutrition. In the medical institutes of India, there are no practice-based teaching methods to instill a greater understanding of the concepts of nutrition and healthy cooking. Hence, we have focused on an initiative named “Diet Demonstration” (DD) that is being practiced in the Department of Community Medicine at a government medical college in New Delhi. Methods Diet Demonstration is conducted in batches of 30–40 students. This specific exercise was conducted in May 2018. A batch of 35 MBBS students was subdivided into five groups, with 7 students/group. Each group was given a scenario/person with certain health conditions. They formulated a 24-h balanced dietary plan for nutrients and devised a food menu according to the scenario provided to them. The groups procured the raw materials from local markets, prepared the food according to their menu in the home/hostel kitchens. The cooked foods, alongside the equivalent raw materials used for cooking the respective foods, were presented and explained by each group in front of the whole batch and the faculty of the department. Results majority of the students opined that it had helped them in understanding nutrition in a better way, practice healthy cooking methods, and to learn the associated practical difficulties while planning and cooking a balanced diet. Conclusion Diet Demonstration can be an innovative, cost effective way of inculcating nutrition knowledge and healthy cooking practices among the budding doctors, which needs replicability and feasibility studies in other settings.

A survey was carried out among a segment of a Nigerian urban population in an attempt to determine the range of cooking methods and time commonly used in the preparation of beef for the table. Responses were obtained from 492 respondents who cut across several defined age groups and economic The findings indicate that almost all the respondents cook their meat from the fresh state. Boiling was the most frequently used cooking method followed by boiling/frying and boiling /frying/stewing which are the traditional systems of preparing stew in Nigeria. Boiling/stewing was used more frequently by the 41-50yr age group but was least used by the 25-20yr age group. Most respondents cook their beef for between 20 and 40 min, and utilized the broth from the boiled meat in preparing the stew rather than discarding it. The level of tenderness of the cooked meat was singularly the most important factor while marbling was the least factor contributing to its acceptability

Many communities across the globe still practice poor cooking cultures as part of their well-being to prepare food and other heating activities. Such bad cooking practices are not environmentally friendly, are wasteful and have adverse health effects. This work presents the results of the survey that was conducted to establish the existing cooking practices commonly used in Uganda, identify the commonly used fuel during cooking, identify perceptions on improved cooking stoves (ICS), perceived preferences during cooking as well as identify whether users are aware of the health challenges due to poor cooking and describe community opinions of ICS for rural communities in Uganda. The interviews were conducted on household levels across all the regions covering Uganda’s major rural regions. It was observed that the largest population of rural Ugandans still use the 3 stone stove fire for cooking with a percentage of 53.5%, Charcoal stove, 27.3%, Improved cooking stove, 16.9%, Electric cookers,1.2%, LPG 0.7% and biogas 0.5% for the preparation of their various types of cooked foods while forest firewood is the commonly used biomass fuel for cooking with a percentage of 66.8% compared to Charcoal, Briquettes, Saw dust and others with a percentage of 27.1%, 0.7%, 0.7%, 1.1% respectively. This reveals the great majority of users whose life is at risk as 3 stone stoves are characterized by low efficiency and high smoke production which increases the health risks of the users as well as increase the risk of deforestation rates. Household cooks showed great willingness to pay for a novel stove type in all the 4 regions but from the survey data, it was indicated that the preferences varied from one region to another with a great majority preferring minimal smoke production with increased heat retention capacity. It was revealed that 91.4% of the interviewed households were aware of the health challenges due to poor cooking methods which they resolved by using open space during cooking. There was variation in the quantity of food cooked in a day, time spent on cooking and how often the cooking is done from one region to another due to the difference in economic activities as well as the different climate factors. While using cooking stoves, users preferred large cooking pot space with minimal smoke production and rapid heating. Such information can act as a basis for the design of an improved cooking stove for the rural Ugandan community as engineered products must be designed to suit the needs of the end-user.

Cooking practices play a pivotal role in a healthy diet and lifestyle. Cooking is intertwined with dietary choices. To achieve a sustainable food system, we need to change how we cook and prepare food, along with the time we use to prepare and cook food. Cooking practices involve a variety of parameters such as cooking times, method of cooking (e.g. boiling, baking, steaming) and type of appliances (e.g. electric hobs, gas ovens, microwaves), which all influence the nutrition content and energy density of food and result in varying amounts of emitted greenhouse gases. Behavioural cooking choices are driven by factors such as convenience, taste, health and lifestyle and shape certain eating habits, but are also influenced by tradition and transfer of knowledge. This article presents the findings of three pilot surveys deployed in the United Kingdom, United States and Australia in 2019 (n = 385+ for each survey). These surveys asked about cooking and preparation time, methods and equipment for 30 common foods. Though based around similar food cultures, we find differences in cooking practices among the different countries’ populations. We then examine how food choices and cooking practices need to change differently in each country to be in line with current guidance on healthy, sustainable eating such as the guidelines provided by the EAT-Lancet report.

Worldwide, over four million deaths annually are attributed to indoor air pollution. This largely preventable exposure represents a key target for reducing morbidity and mortality worldwide. Across settings, significant respiratory health effects are observed, ranging from attenuated lung growth and development in childhood to accelerated lung function decline and chronic obstructive pulmonary disease later in life. Numerous factors influence personal exposure to household air pollutants, including household characteristics, combustion of solid fuels, cooking practices, and allergens from household pests. This review outlines important sources of indoor air pollution, their respiratory health effects, and strategies to reduce household pollution and improve lung health across the globe.

Alternative food practices, including farmers markets and CSAs, are often inaccessible to low-income families. Subsidized CSAs and fruit and vegetable prescription programs have the potential to decrease food insecurity, increase fresh fruit and vegetable consumption, and generate better health outcomes. However, several challenges can limit the success of such programs, including the logis¬tics of distribution and an inability to cook from scratch due to a lack of kitchen infrastructure, time, or skills. In this paper, we investigate two diet-related health programs conducted with commu¬nity partners in Madison, Wisconsin, and Portland, Oregon. We used photovoice to evaluate and enhance these programs, which supplied low-income participants with free or subsidized weekly shares of local food, addressed transportation bar¬riers associated with access, and offered recipes and cooking education. Drawing on social practice theory, we demonstrate how these programs altered food provisioning practices for low-income individuals and families by building their competence in the kitchen, fostering meaningful social relationships, and cultivating new meanings related to fresh, local food. The short-term gains were positive, and such community-based nutrition pro¬grams warrant continued support as part of a broader strategy to address poverty and food insecurity.

Existing research on how older adults handle challenges associated with domestic housework, and in particular food work, almost invariably assumes that older adults are traditionalist, and that this affects the way they adjust to widowhood. This assumption is problematic, as decades of research have emphasised increasing gender equality in food work. In this paper, I explore how older adult men and women adjust to food preparation after the loss of a spouse. Interviews with 31 Danish widows and widowers aged between 67 and 86 years old suggest that the men have made culinary progress. However, I also show that the narratives around domestic food work among the older generations remain gendered: both men and women identify widowed men's domestic food work as something meriting acknowledgement, and men and women draw on traditional masculine and feminine ways of approaching domestic food work.

Issue addressed Vulnerable populations are disproportionately affected by food insecurity, resulting in heightened risk of suboptimal dietary intake. Food insecure people appear to implement several coping strategies and dietary compromises to avoid hunger. Less explored in the literature is how these strategies impact consumption of food inside and outside of the home. Methods An online survey was completed by adults (n = 1292) residing in one of five Australian states. The questionnaire comprised of the six‐item US Household Food Security Survey Module, 12 socio‐demographic variables and 32 questions related to elements of food literacy. Results Food insecure respondents were more likely to frequent fast food vs (P = .002), takeaway (P

Cancer survivors are a growing population that may particularly benefit from nutrition and lifestyle interventions. Community-based programs teaching healthy cooking skills are increasingly popular and offer an opportunity to support survivors within communities. The objective of this study is to describe the curriculum and implementation of a cooking class program designed for cancer survivors, housed within an established community-based organization. First, we evaluated the class curriculum for specific constructs. An evidence-based measure of healthy cooking constructs, the Healthy Cooking Index (HCI), was used to analyze included recipes and revealed both summative cooking quality scores and individual constructs underlying the overall curriculum. Second, a self-report questionnaire based on the HCI was conducted during the first and last class of the six-week series. This allowed for a comparison between baseline cooking practices of participants and class curricula, as well as changes in reported practices after class participation. Using the HCI items and coding system, we found the curriculum focused on seven recurring constructs (measuring fat and oil, using citrus, herbs and spices, low fat cooking methods, olive oil, and adding fruit and vegetables). Baseline reports demonstrated that many participants already practiced the main constructs driving the curriculum. As a potential result of this overlap, no changes in practices were found between the first and last session among class participants. Cooking classes for cancer survivors should be structured to not only reinforce positive existing behaviors, but also to promote other healthy cooking practices and reduce less healthy behaviors such as using red meat and animal fats. The HCI can be used to understand the underlying constructs of existing cooking class curricula and current practices of survivor populations, allowing for a more tailored approach to practical nutrition education in this high-risk group.

Electric cooking has the potential to improve quality of life for people who cook using biomass, both by improving health by eradicating harmful emissions and by removing the need to collect fuelwood, thus freeing up time for other activities. This paper reports on a study that introduced electric cooking as an alternative to biomass-based cooking in 10 households in Simli, a rural Western Nepali community, to assess its feasibility in rural off-grid contexts. Quantitative and qualitative data from a cooking diary study and electrical mini-grid data were collected, assessing the compatibility with micro-hydropower grids and Nepali cooking practices. Datasets of Nepali cooking practices and meal energy requirements were generated, revealing that generally two meals are cooked per day and that, on average, electric cooking consumes 0.25 kWh/day and 0.14 kWh/meal. Participants simplified their cooking practices and found chapati hard to cook on the induction hobs due to inexperience with the cookers. Conversely, dal and rice were found to be easy and fast to cook in pressure cookers on the hobs, leading to a switch from cooking chapati-vegetables based meals to dal-rice based meals. Fuel stacking was common, with participants reverting to their biomass stoves to cook chapati, and due to a lack of reliable electricity supply. Participants found that the transition to electric cooking provided more time for households, due to the reduction in length of time to cook a meal and less time required to collect firewood, and enjoyed cooking on the stoves due to elimination of indoor air pollution. The electrical data analysis showed that control issues, voltage instability, and limited micro-hydropower plant capacity provide obstacles for electric cooking, especially as it becomes more widely practiced. Nepali people typically cook at the same time as peak demand for electricity, exacerbating the problem of limited capacity in villages like Simli. Only three households continued to use their electric stoves regularly due to a lack of reliable electricity supply, showing that widespread adoption of electric cooking is currently unfeasible. The running costs of electric cooking were lower than the effective labour time costs of fuelwood collection, but initial capital expenses for the electric cooking system and monthly electricity costs are a further barrier to adoption in rural Nepal.

BACKGROUND: Food preparation interventions are an increasingly popular target for hands-on nutrition education for adults, children and families, but assessment tools are lacking. Objective data on home cooking practices, and how they are interpreted through different data collection methods are needed. OBJECTIVE: The goal of this study was to explore the utility of the Healthy Cooking Index in coding multiple types of home food preparation data and elucidating healthy cooking behavior patterns. DESIGN: Parent-child dyads were recruited between October 2017 and June 2018 in Houston and Austin, Texas for this observational study. Food preparation events were observed and video recorded. Participants also wore a body camera (eButton) and completed a questionnaire during the same event. PARTICIPANTS/SETTING: Parents with a school-aged child were recruited as dyads (n=40). Data collection procedures took place in participant homes during evening meal preparation events. MAIN OUTCOME MEASURES: Food preparation data were collected from parents through direct observation during preparation as well as, eButton, and paper questionnaires completed immediately after the event. STATISTICAL ANALYSES PERFORMED: All data sets were analyzed using the Healthy Cooking Index coding system, and compared for concordance. A paired sample t-test was used to examine significant differences between the scores. Cronbach’s alpha and principal components analysis (PCA) were conducted on the observed Healthy Cooking Index items to examine patterns of cooking practices. RESULTS: Two main components of cooking practices emerged from the PCA: one focused on meat products and another on health and taste enhancing practices. The eButton was more accurate in collecting Healthy Cooking Index practices than the self-report questionnaire. Significant differences were found between participant reported and observed summative Healthy Cooking Index scores (p < .001), with no significant differences between scores computed from eButton images and observations (p=.187). CONCLUSIONS: This is the first study to examine nutrition optimizing home cooking practices by observational, wearable camera and self-report data collection methods. By strengthening cooking behavior assessment tools, future research will be able to elucidate the transmission of cooking education through interventions, and the relationships between cooking practices, disease prevention and health.

Resumen Antecedentes: por lo general, y entre otras consideraciones, las personas declaran tomar en cuenta el valor de la salud cuando eligen sus alimentos. Objetivo: comprender, desde la perspectiva de un grupo de mujeres, lo que constituye una alimentación saludable y sus implicaciones en las prácticas culinarias cotidianas. Materiales y métodos: con orientación fenomenológica y metodologías cualitativas, guiadas por el criterio de saturación de la información, se realizaron cuatro grupos de discusión (n=22) y 10 entrevistas en profundidad (n=12) a 31 mujeres residentes en Cataluña, España. Resultados: las percepciones sobre “lo saludable” son diversas y complejas. Además de identificarse la reproducción de discursos que denotan la nutricionalización de la alimentación, también se encontraron procesos de asimilación y resignificación que influencian la percepción de “lo saludable” y las prácticas culinarias. Antes que la salud, se consideran las preferencias, los gustos, el costo y la conveniencia en las elecciones alimentarias. Conclusión: las resignificaciones sobre lo que es considerado como “saludable” permite a las entrevistadas integrar estrategias mediante las cuales legitiman los discursos sobre salud en sus prácticas culinarias, aunque dichas estrategias no necesariamente se correspondan con las normas dietéticas. Abstract Background: In general, and among various factors, most people declare that they take into account the importance of health when they are choosing their foods. Objective: Understand from the perspective of a group of women what constitutes healthy eating and the implications for daily cooking practices. Objective: Understand from the perspective of a group of women what constitutes healthy eating and the implications for daily cooking practices. Materials and Methods: With phenomenological orientation and qualitative methodologies, guided by the information saturation criterion, four discussion groups (n = 22) and 10 in-depth interviews (n = 12) were conducted with 31 women residing in Catalonia, Spain. Results: Perceptions around what is “healthy” are diverse and complicated. In addition to identifying how discourse denotes whether foods are healthy or not, it was also found that assimilation and redefinition processes influence perceptions of “healthy” foods and culinary practices. Before considering health, preferences, tastes, cost, and convenience were considered when selecting food and making purchases. Conclusion: Helping the participants to identify how they label and consider “healthy” foods enabled the integration by interviewees of strategies to legitimize their discussions about health and culinary practices, although said strategies do not necessarily correspond with dietetic norms.

Starch grain, phytolith, and macrobotanical evidence is expanding our understanding of the Lucayan transported landscape, plant food preparation, and cooking practices. Starch grain analyses reveal...

Food processing contaminants (FPCs) form a wide group of chemicals that are generated during different cooking practices. This study was aimed at determining the levels of a number of FPCs (i.e., acrylamide, furans, monochloropropanediols (MCPDs) and glycidyl esters (GEs)) in foodstuffs purchased in Catalonia (Spain), and assessing the human exposure for different population groups. The dietary intake of acrylamide for the adult population was estimated in 2.91 μg/day, while that of furan, 2-methylfurans and 3-methylfurans was 4.32, 7.35 and 0.439 μg/day, respectively. Finally, the exposure to 3-MCPD, 2-MCPD, 3-MCPD esters, 2-MCPD esters and GEs through food consumption was estimated in 0.657, 0.529, 10.7, 5.15 and 8.81 μg/day, respectively. The risk assessment showed that there is a health concern for developing neoplastic effects derived from the intake of acrylamide for all the population groups. In addition, toddlers and infants would exceed the threshold values of 3-MCDP and GEs. The global analysis of these results indicates that a special attention should be paid to the youngest population groups in Catalonia, reinforcing the need of conducting periodical monitoring studies and developing policy measures, especially focused on foodstuffs highly consumed by toddlers, infants and children.

The presented study had a focus on knowledge and attitude of home and hostel-based cooking practices in students aged 18-29 years on how the knowledge of cooking had an impact on the eating habits and the importance of family involvement in the same. Subjects were selected using snowball sampling technique. Important findings of the study were, majority of the subjects who knew how to cook were females in both home (67.16%) and hostel-based (69.23%) settings. Taste of the food (38%) followed by other reasons like feasibility, interest, knowledge etc. (32.50%) and lack of time (25%) were the major factors which facilitated ordering food from outside. The results also showed that, full meals were preferred by majority (49%) followed by ready to eat (25%) and the least preferred were snacks (17.50%) for hostel-based students while ordering outside food. For students staying at home, majority of the subjects (98.50%) liked the taste of home-made and they cooked a perfect meal when they were hungry. Ordering food from outside was least preferred (16.50%). Students showed positive attitude towards learning to cook and improving their basic cooking skills. Students showed positive attitude towards will to learn cooking, due to taste enhancement and healthier option of cooking by self.

Household transitions to cleaner cooking fuels (for example, liquefied petroleum gas (LPG)) have historically been studied from a demand perspective, with clean energy usage expected to increase with improvements in household socio-economic status. Although recent studies demonstrate the importance of supply-side determinants in increasing clean cooking, few large-scale studies have assessed their importance quantitatively, relative to demand-related factors. Here, as part of the CLEAN-Air(Africa) study, we examine a population-based survey (n = 5,638) of cooking practices in peri-urban communities within Cameroon, Kenya and Ghana. Multilevel logistic and log-linear regression assessed the demand and supply-side determinants of LPG usage (primary versus secondary fuel) and consumption (kilograms per capita per year), respectively. Supply-side factors (for example, cylinder refill and transportation costs) and the use of single versus multiburner stoves were better predictors than household socio-economic status for both the probability of primarily cooking with LPG and the annual LPG consumption. These results highlight the need for policies that promote LPG supply and stove equipment to meet household needs. Billions of people still rely on polluting fuels like wood or charcoal for cooking, which impacts health and livelihoods, despite efforts to transition to cleaner fuels. This Analysis integrates a comparison of supply- and demand-side factors that determine cooking fuel use among peri-urban households in Cameroon, Kenya and Ghana.

Background: Red and processed meats have been implicated as risk factors in the development of colorectal cancer in U.S. women, but associations with cooking practices are less well established. Methods: Data are from the Sister Study, a cohort of women ages 35 to 74 years from the United States and Puerto Rico who have a sister diagnosed with breast cancer. Red and processed meat consumption, meat cooking practices, and intake of common meat products were collected at baseline using self-administered questionnaires (N = 48,704). Multivariable HRs (HRadj) and 95% confidence intervals (95% CI) were estimated. Results: During a median 8.7 years' follow-up (range Conclusions: Higher reported daily intake of processed meats and consumption of barbecued/grilled red meat products were associated with increased risk of colorectal cancer in women. Impact: Variability in colorectal risk risk by meat type and cooking method should be considered when evaluating meat consumption.

An observational study in 208 volunteers in households from 30 Spanish provinces was conducted from May to June 2017 in order to evaluate the formation of acrylamide during the preparation of French fries from fresh potatoes. Consumer cooking practices and household typology were evaluated with an ad-hoc questionnaire. Potatoes (fresh and fried) and frying oil were collected from the households. A total of 36.1% of samples contained acrylamide above the benchmark level for French fries (500 µg kg−1). The mean acrylamide content (550 µg kg−1) and P95 (1747 µg kg−1) were higher than values reported by EFSA (308 µg kg−1 and 971 µg kg−1, respectively). Although the colour ‘golden’ was the criteria to decide the end-point of frying, nearly 40% of the consumers misclassified it. Acrylamide was significantly correlated with the colour parameter a*, even in this random scenario of frying practices, and is able to distinguish above and below the established benchmark level of 500 µg kg−1 for acrylamide., This research is funded by the Ministry of Economy and Competitiveness (Spain) under project SAFEFRYING (AGL2015-46234-R).

PURPOSE: Increased cardiovascular disease and second cancer risks among childhood cancer survivors (CCS) makes them and their families important audiences for nutrition intervention. Family meals and home cooking practices have been associated with improved diet and health, but there is a gap in the literature on understanding these behaviors and their motivating values among CCS families. This study qualitatively explores family meal values and behaviors in a sample of CCS parent-child dyads. METHODS: This observational and qualitative study recruited a convenience sample of 11 parent-CCS dyads. Data collection included audio and video recording of food preparation events in participant homes, which were analyzed with an inductive coding technique to examine meal related values in CCS families. RESULTS: Analyses revealed four major categories of meal values. Effort, including time and difficulty, as well as budget, healthfulness and family preferences emerged as recurrent values impacting meal preparation. These values were impacted by the cancer experience upon diagnosis, during treatment and into survivorship. CONCLUSIONS: A better understanding of CCS family meal planning values, the impact of the cancer experience on these values, and the inclusion of CCS in food preparation reveals potential intervention targets, facilitators, and barriers for future interventions to improve dietary behaviors among CCS.

In Swedish home and consumer studies (HCS), cooking forms a part of the core content, and students often experience the results in a sensuous way – by eating the food. Sensuous, or aesthetic, experiences may affect students’ meaning-making and thus what is learned within the subject. There is a lack of research concerning the aesthetic aspects of cooking in a learning context; therefore, this study aims to explore HCS students’ meaning-making by focusing on aesthetic judgments during formalized cooking practices. The research question is, in what ways do students use aesthetic judgments in meaning-making processes during cooking? The data comes from video-documented classroom observations where the students cook together. Using a pragmatic approach and practical epistemology analysis (PEA), three ways in which the students use aesthetic judgments are illustrated: as arguments in negotiations, as reference points when reactualizing experiences, and as nonverbal actions evaluating sensory qualities. Empirical examples exemplify how aesthetic judgments play a role in establishing power relations, entail social/normative values, and influence the “tacit knowing” of cooking. The study found that aesthetic experiences are integral and important in students’ meaning-making during cooking practices. Moreover, by adding a new classroom context to the methodology used, its applicability for investigating aesthetic experiences and meaning-making is confirmed and widened.

Human exposure to arsenic (As) through the consumption of rice (Oryza sativa L.) is a worldwide health concern. In this paper, we evaluated the major causes for high inorganic As levels in cooked rice foods, and the potential of post-harvesting and cooking options for decreasing inorganic As content in cooked rice, focusing particularly on As endemic areas. The key factors for high As concentration in cooked rice in As endemic areas are: (1) rice cultivation on As-contaminated paddy soils; (2) use of raw rice grains which exceed 200 μg kg−1 of inorganic As to cook rice; and (3) use of As-contaminated water for cooking rice. In vitro and in vivo methods can provide useful information regarding the bioaccessibility of As in the gastrointestinal tract. Urinary levels of As can also be used as a valid measure of As exposure in humans. Polishing of raw rice grains has been found to be a method to decrease total As content in cooked rice. Sequential washing of raw rice grains and use of an excess volume of water for cooking also decrease As content in cooked rice. The major concern with those methods (i.e. polishing of raw rice, sequential washing of raw rice, and use of excess volume of water for cooking rice) is the decreased nutrient content in the cooked rice. Cooking rice in percolating water has recently gained significant attention as a way to decrease As content in cooked rice. Introducing and promoting rainwater harvesting systems in As endemic areas may be a sustainable way of reducing the use of As-contaminated water for cooking purposes. In conclusion, post-harvesting methods and changes in cooking practices could reduce As content in cooked rice to a greater extent. Research gaps and directions for future studies in relation to different post-harvesting and cooking practices, and rainwater harvesting systems are also discussed in this review. Keywords: Arsenic speciation, Cooked rice, Health risks, Arsenic mitigation, Arsenic-contaminated water

In West Africa, household energy transition has so far mainly been synonymous with the conversion from woodfuel to LPG. This paper analyses the failure of 30 years of household energy transition policies in Mali by combining two major frameworks: Multi-Level Perspective (MLP) and Social Practice Theory (SPT). Based on empirical field studies undertaken in Bamako since 1985 and on literature review, two historical narratives are presented, one focusing on the dynamics of the dominant woodfuel regime and the other on changes in cooking practices. The MLP analysis showed that all elements seemed aligned for destabilization of the dominant regime, yet the woodfuel regime has resisted and is maintained. The SPT analysis showed that the stability of cooking, eating and fuel purchasing practices did not converge towards and even opposed the transition to LPG. This paper shows that the MLP and SPT frameworks offer complementary perspectives for understanding transitions in developing countries. It concludes that the definition and implementation of energy policies need to integrate an analysis of daily practices and should consider that energy transition is not synonymous with the replacement of one fuel by another, but with new opportunities to diversify ways of cooking.

A guarantee for clean and safe food could be achieved when the standards of food hygiene at each preparation process and cooking practices are monitored and measured accordingly. This research examines the effectiveness of a self-regulatory practice in non-commercial residential establishments. The level of hygiene of cleaned food surface contacts was analysed through swab analysis. After a 24 hours incubation, the RIDA® count plates identified light blue colonies as total coliforms, demonstrating the existence of contamination across the majority of the selected food contact surfaces. This research, therefore, strongly encourage the application of a simple scientific tool to ensure accuracy and efficiency in the measurement of hygiene and sanitisation as it could affect the quality of life of the consumers. Keywords: consumer quality of life; food hygiene; food surface contact; food handler; the on-site premise eISSN 2398-4279 © 2019. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ajqol.v4i16.192

To examine how barriers to healthy food access and household income are associated with cooking and eating behaviors we fielded a nationally representative survey among 1112 adults in the United States in 2015. The survey included measures of barriers to accessing healthy food, household income, and frequency of cooking and eating meals, cooking practices, and other eating behaviors. We used multivariable poisson regression to examine the association of household income and barriers to healthy food access with cooking and eating behavior outcomes. We find that low income was associated with higher barriers to accessing healthy food (barriers) and that both income and barriers were associated with differences in cooking frequency/practices, and consumption behaviors. In interaction models, cooking and eating behaviors did not vary based on barriers for the lowest income level (

While rates of malnutrition have declined over the last decade in India due to successful government interventions, the prevalence of anemia remains high. Staple foods provide almost 70% of the daily iron intake. As staple foods are a rich source of phytate, this ingested iron is poorly absorbed. Currently, 59% of children below 3 years of age, 50% of expectant mothers and 53% of women aged 15–19 years are anemic. The most common intervention strategy has been through the use of iron supplements. While the compliance has been low and supplies irregular, such high rates of anemia cannot be explained by iron deficiency alone. This review attempts to fit dietary and cooking practices, field-level diagnostics, cultural beliefs and constraints in implementation of management strategies into a larger picture scenario to offer insights as to why anemia continues to plague India. Since the rural Indian diet is predominantly vegetarian, we also review dietary factors that influence non-heme iron absorption. As a reference point, we also contrast anemia-related trends in India to the U.S.A. Thus, this review is an effort to convey a holistic evaluation while providing approaches to address this public health crisis.

“Are electric cooking appliances viable clean cooking solutions for mini-grids?” To help answer this question, the Access to Energy Institute (A2EI) set up a pilot project in six different mini-grid locations around Lake Victoria in Tanzania and gave 100 households an electric pressure cooker (EPC) to use in their homes. Each EPC was connected to a smart meter to collect data on how the EPCs were used. The paper presents findings from a study designed around the A2EI pilot project that aims to provide an understanding of cooking practices, the adoption of electric cooking over time, and to assess the potential for electric cooking to substitute traditional cooking fuels. Through collaboration with the Modern Energy Cooking Services (MECS) program, Nexleaf Analytics, and PowerGen, the pilot has generated data on electrical energy consumption from 92 households in six remote areas as well as a comprehensive range of other datasets gathered from 28 households in two of the locations. This paper presents a preliminary analysis of this data. It starts with an analysis of cooking practices in these communities—dishes cooked, utensils used for cooking, and choice of fuels. It goes on to examine fuel stacking behavior, and finally, it examines how people have integrated EPCs into their cooking practices before the highlighting key impacts associated with using EPCs. The answer to the original research question will be useful for different stakeholders such as utility companies, mini-grid operators, electric cooking appliance manufacturers, the clean cooking sector, and international organizations.