Search Results (111)

Cooked-rice aroma strongly affects consumer choice, yet the chemical traits distinguishing glutinous rice from normal-amylose japonica rice remain underexplored because earlier studies targeted only a few dozen volatiles using one-dimensional gas chromatography–mass spectrometry (GC-MS). In this study, four glutinous and seven normal Japanese cultivars were cooked under identical conditions, their headspace volatiles trapped with MonoTrap and qualitatively profiled by comprehensive GC × GC-TOFMS. The two-dimensional platform resolved 1924 peaks—about ten-fold previous coverage—and, together with hierarchical clustering, PCA, heatmap visualization and volcano plots, cleanly separated the starch classes (78.3% cumulative PCA variance; Euclidean distance >140). Volcano plots highlighted 277 compounds enriched in the glutinous cultivars and 295 in Koshihikari, including 270 compounds that were not previously documented in rice. Normal cultivars were dominated by ethers, aldehydes, amines and other nitrogenous volatiles associated with grainy, grassy and toasty notes. Glutinous cultivars showed abundant ketones, furans, carboxylic acids, thiols, steroids, nitro compounds, pyrroles and diverse hydrocarbons and aromatics, yielding sweeter, fruitier and floral accents. These results expand the volatile library for japonica rice, provide molecular markers for flavor-oriented breeding and demonstrate the power of GC × GC-TOFMS coupled with chemometrics for grain aroma research. Full article

Objective: This study aimed to assess the feasibility and acceptability of a Culinary Medicine and Wellness (CMW) class among undergraduate college students attending a U.S. Minority-Serving Institution (MSI), as well as their food security, mental health status, and eating behaviors. Methods: This pre- and post-intervention study was conducted at an MSI in a Southeastern U.S. University, where students enrolled in a 15-week, three-credit CMW class equivalent to 2.5 h per week and received instruction on cooking and preparing healthy meals on a budget. The primary outcomes were acceptability and feasibility of the CMW class. Participants’ food security status, mental health status, and fruit and vegetable intake were also assessed. Program evaluation utilized thematic analysis and descriptive statistics, and trend analyses of outcomes were performed. Results: Eleven participants completed both surveys. The average age was 24 years, with 73% identifying as Black/African American. All participants were female and experienced low or very low food insecurity, and most reported moderate stress levels. All participants reported they would recommend the CMW class to others, with 73% rating it as excellent. Additionally, 82% felt they had learned valuable cooking and budgeting skills. Conclusions: The acceptability and feasibility of a CMW class among college students at an MSI suggests a promising approach to improving cooking skills, enhancing nutrition knowledge, increasing fruit and vegetable intake, and reducing stress. Full article

Background/Objectives: The majority of Canadian children bring a home-packed lunch to school, and previous research suggests lunches are of poor nutritional quality. This pilot study aimed to test the feasibility, acceptability, and preliminary impact of an eHealth family-based intervention designed to improve the nutritional quality of home-packed lunches. Methods: In this 12-week intervention, families (n = 20 parents with children aged 4–8 years) received a toolkit which included a cookbook on tips for preparing healthy lunches and 15 tested lunch box-friendly recipes, a lunch box, text messages, and an online cooking class. Feasibility was assessed via documentation of intervention delivery and participant retention rates. Acceptability was assessed via post-intervention surveys and semi-structured interviews in a sub-sample of parents (n = 9). Preliminary impact was assessed using 3-day lunch food records. Descriptive statistics were used to assess feasibility and acceptability, and Wilcoxon signed-rank tests were used to evaluate changes in the nutritional content of packed lunches. Results: Findings indicated a high retention rate (85%), and the majority (94%) of participants reported that the intervention was helpful and that they would recommend it to another parent. Qualitative interviews suggest parents found the recipes practical and diverse, the lunch box and the cooking class helpful, and some reported increased confidence and greater awareness of the foods being packed. No changes in the nutritional content of packed lunches were observed (n = 10 children). Conclusions: In summary, a home-packed lunchbox intervention is feasible and well accepted by families, but further refinements are needed to optimize its impact before a full-scale trial. Full article

Poultry is U.S. consumers’ protein of choice with an annual consumption of nearly 45 kg per person. This increasing demand has required poultry producers to minimize pathogen contamination to protect public health. This study assessed Salmonella and Campylobacter incidence and loads in retail chicken from conventional (CON) and raised without antibiotics (RWA) sources, while profiling antibiotic resistance of selected isolates. A total of 170 chicken samples from two brands (A and B), including whole carcass WOG (60), parts (80), and giblets (30) were evaluated. Both pathogens were examined by culture and BAX^® system methods and confirmed isolates were identified. Aerobic bacteria count (AC), Enterobacteriaceae (EB), and lactic acid bacteria (LAB) were also tested using Petrifilms™. Selected isolates of Salmonella (22) and Campylobacter (24) were tested for antibiotic susceptibility using the Sensititre™ system. The overall respective incidence of Salmonella and Campylobacter was 36% and 35% with no difference between CON (33% and 25%) and RWA (23% and 29%), but product types differed (p < 0.05). Salmonella incidence was not different between the brands, but Campylobacter differed. Giblets had a higher incidence of both pathogens at 80% and 70%, respectively. The most and least abundant Salmonella serotypes were Infantis (60%) and Ouakam (2%), while Campylobacter jejuni was the abundant species. All the indicators differed (p < 0.05) between CON and RWA. Many isolated pathogens possessed resistance to at least one antibiotic, Salmonella (91%) and Campylobacter (38%), with multidrug resistance in 45% of CON and 36% of RWA Salmonella isolates. The highest resistance was to tetracycline and nalidixic acid for both pathogens and the lowest was to antibiotics in the macrolides class. These results highlight the need for robust microbial control at all levels, as both production practices showed notable contamination and antibiotic resistance, emphasizing the need for continued surveillance at the retail level and encouraging consumers to properly cook poultry to 165 °F. Full article

Adolescent obesity and inadequate dietary habits remain pressing public health concerns in Portugal, particularly among socioeconomically disadvantaged populations. Food literacy has emerged as a critical framework for promoting healthier eating behaviors; however, school-based interventions are rarely culturally grounded or theoretically structured. This narrative review synthesizes the experiential strategies described in the literature to improve adolescent food literacy in school settings. It provides a conceptual foundation for and supports the design rationale of FOODWISELab: The Mediterranean Diet Experience—a school-based intervention aligned with Mediterranean diet principles and specifically tailored to the Portuguese educational context. Findings from the literature—emphasizing the value of school gardens, cooking classes, digital tools, and curricular integration—guided the development of FOODWISELab: The Mediterranean Diet Experience, a comprehensive intervention designed for implementation in public secondary schools in Portugal. The proposed protocol bridges the gap between research and practice by offering a structured, context-sensitive model built around four core pedagogical domains: planning, selecting, preparing, and eating. It integrates multiple components, including hands-on learning, family and community involvement, and robust evaluation strategy. FOODWISELab addresses the well-documented gap in adolescent food literacy by delivering a feasible, culturally relevant, and replicable intervention. The anchored Mediterranean dietary model aims to promote adolescent health, sustainability, and cultural heritage in both the urban and rural educational contexts. By presenting a detailed and actionable protocol, this review enhances the practical value of food literacy research and offers strategic guidance for future educational and public health initiatives. Full article

Background: Cooking and dietary intake may affect psychological well-being. Objective: We evaluated the effects of a virtual culinary medicine teaching kitchen intervention on psychosocial health. Methods: In a randomized crossover trial implementing a vegan diet high or low in extra virgin olive oil, adults with ≥5% atherosclerotic cardiovascular disease risk participated in eight weekly group cooking classes. Psychosocial survey assessments of perceived stress, positive and negative affect, and quality of life before and after the intervention were compared using paired t-tests and post hoc linear mixed models. Results: Pre-post analysis among 40 participants (75% female, 64.4 ± 8.6 years) indicated a 19% decrease in perceived stress (p < 0.01), 6–8% increase in positive affect (p < 0.04), and 13% decrease in negative affect (p = 0.02). Energy/fatigue and general health-related quality of life improved post-intervention (both p ≤ 0.02). Conclusions: Participation in a group culinary medicine intervention improved mood, stress, and health-related quality of life, warranting larger, diverse studies. Benefits may relate to social support, improved health status, diet factors, and emerging psychosocial influences of cooking. Full article

Waste cooking oils (WCOs) are generated globally in significant amounts by various sectors including hospitality, households, and industrial operations. Many nations currently lack dedicated legislation for managing WCOs, creating a pressing environmental challenge. At present, WCOs are primarily utilized in industries as raw materials for biodiesel production and energy generation. However, their role in second-generation biodiesel production is contingent on availability, often necessitating imports of either biodiesel or WCOs from other countries. The European Union has emphasized the importance of prioritizing biowaste for high-value alternative products beyond biodiesel to achieve carbon neutrality by 2050. Many reviews have been published in the literature reporting potential WCO applications to produce biolubricants, biosolvents, animal feed, asphalt additives, among others, however, no detailed analysis of industrial trends has ever been presented. Within this panorama, unlike existing reviews that focus on specific polymer classes derived from WCOs, this work sought to present a comprehensive industrial overview of the use of WCOs in creating high-value polymeric materials beyond fuel and energy, providing a general overview of patents published (or alive) in the last 10 years, together with the analysis of which innovative products are being introduced and sold on the market today. Full article

Background: Culinary medicine (CM) interventions in teaching kitchens have emerged as novel approaches for influencing dietary behaviors, but their efficacy, content, and delivery vary. Objective: The effects of a virtual vegan CM intervention on behavioral determinants, cooking competencies, diet quality, and skin carotenoid status were assessed. Methods: This analysis from a 9-week randomized crossover study evaluated behavioral survey assessments, Whole Plant Food Density (WPFD) as a diet quality indicator utilizing Automated Self-Administered 24 h Dietary Recall data, and skin carotenoid status (SCS) via pressure-mediated reflection spectroscopy at multiple timepoints. Adults at ≥5% atherosclerotic cardiovascular disease (ASCVD) risk followed a vegan diet pattern that was high or low in extra virgin olive oil (EVOO) for 4 weeks each with weekly virtual cooking classes, separated by a 1-week washout period. Qualitative feedback was collected for thematic analysis. Results: In 40 participants (75% female; body mass index, 32 ± 7 kg/m²; age, 64 ± 9 years mean ± SD), perceived control over trajectory of heart disease, knowledge of lifestyle behaviors for heart health, and confidence in cooking skills and preparing a variety of plant-based foods improved post intervention (all p ≤ 0.001). WPFD increased by 69–118% from baseline. Greater SCS changes occurred after high-EVOO (+51.4 ± 13.9 mean ± SEM, p < 0.001) compared to low-EVOO (+6.0 ± 16.4, p = 0.718) diets. Conclusions: A virtual vegan CM intervention improved dietary behaviors and quality, which was associated with reductions in CVD risk factors. SCS is influenced by EVOO intake, warranting consideration when used to estimate fruit and vegetable intake. The potential impacts of CM on behaviors and health outcomes warrant continued research efforts in medical and public health settings. Full article

Background: A high-quality diet is linked to cardiometabolic risk reduction. Culinary medicine interventions are effective in improving nutrition and health outcomes. While personalized nutrition is usually related to improving patient outcomes through knowledge about gene-nutrient interactions, tailoring interventions based on participant motivation and biopsychosocial environment may improve outcomes. The stage of change framework categorized participants based on current behaviors and intentions for future behaviors. Our goal was to assess participant perceptions regarding accomplishments, challenges, and needs up to one year following a culinary medicine program according to their stage of change at entry. Methods: Participant perceptions were collected at (1) the intervention end (open-ended questionnaire), (2) six months (semi-structured interview), and (3) twelve months (open-ended questionnaire). Analysis was performed inductively following a thematic analysis approach. Results: Twenty-four participants completed 70 perspectives (58/12 from participants who entered at a contemplation/action stage of change). Perceptions were related to (1) acquire culinary and nutritional knowledge: improve knowledge about healthy nutrition, use new recipes, and ask for hands-on cooking classes; (2) improve culinary and self-regulatory skills: improve confidence in the kitchen, expand cooking skills, organizing and planning, and creativity and pleasure; (3) adopt home cooking and healthy nutrition: adopt home-cooking habits, spreading home cooking to other family members, improve nutrition habits throughout the day, and decrease consumption of ultra-processed food; and (4) address the sustainability of health changes: achievements in maintaining long-term health changes, challenges in maintaining long-term health changes, and facilitators for a long-term change. Conclusions: These results provide one-year-long information about participant facilitators, barriers, and needs for making home-cooking changes categorized to the participant stage of change at program entry. This information can help reform effective personalized culinary medicine programs. Full article

Background/Objectives: Community–academic partnerships offer unique opportunities to leverage expertise and resources to modify structural factors that address community priorities. However, few in-depth examples of successful partnerships in rural communities to improve food security are available. This manuscript describes the process of building a partnership to reduce food insecurity in a rural Kentucky community. Methods: The research team worked with Cooperative Extension to form a community advisory board (CAB) representative of diverse sectors of the community who had interest in food security, agriculture, and/or nutrition. The CAB convened regularly, in-person or virtually, to review community assessment information and identify, select, and adapt relevant multi-level interventions. CAB members were invited to complete two surveys and participate in a listening session to provide feedback on working with academic partners. Results: Over the first two years of the project, 17 people served on the CAB. Early in the project, the CAB prioritized interventions for working families, relatives raising children, and lower income households. Some ideas were able to come to fruition (e.g., family cooking social classes, raised garden beds), while others were explored but were unable to gain momentum (e.g., mobile market) due to challenges with feasibility, organizational capacity, and/or interest. CAB members reported high engagement and strong communication between community and academic partners. Conclusions: Full exploration of potential solutions suggested by CABs may build trust between community and academic partners and could provide a strategic selection process for multi-level, evidence-based interventions deemed feasible for addressing complex issues such as food insecurity and nutritional health outcomes. Full article

Background and Objectives: Proper nutrition and hydration are essential for the health, growth, and athletic performance of student-athletes. Adequate energy availability and sufficient intake of macro- and micronutrients support adolescent development, prevent nutrient deficiencies, and reduce the risk of disordered eating. These challenges are particularly relevant to student-athletes, who are vulnerable to nutrition misinformation and often exhibit limited nutrition knowledge. This study aimed to evaluate the feasibility and acceptability of the ‘Eat 2 Win’ nutrition education pilot program for high school student-athletes and assess changes in nutrition knowledge using the Nutrition for Sport Knowledge Questionnaire—Adolescents (NSKQ-a). Methods: Fifty-five high school student-athletes (14.1 ± 2.2 years; 53% male, 47% female) from the Bremer State High School Sports Academy participated in the ‘Eat 2 Win’ program. The curriculum was tailored to align with the nutritional needs of Australian high school student-athletes and included three interactive workshops on sports nutrition concepts, practical cooking classes, and online learning modules. Sessions were delivered onsite at the school over three consecutive weeks, once per week. Twenty-four participants (43.6%) completed all program components. Results: The program was feasible and well-accepted by participants. Nutrition knowledge, assessed in 16 participants using the NSKQ-a, revealing an overall knowledge increase of 9.7%, with sub-category improvements ranging from 3.1% to 34.4%. Conclusions: The ‘Eat 2 Win’ pilot program improved student-athletes’ nutrition knowledge, particularly in macronutrients and hydration. Participant feedback highlighted enjoyment and positive impacts. Targeted nutrition education programs like ‘Eat 2 Win’ can empower student-athletes to make informed dietary choices by addressing knowledge gaps, debunking nutrition myths, and fostering positive dietary behaviours. Future programs should emphasize energy intake, practical skills, and accessible, actionable information. Full article

This study investigates the aroma characterization of unique white tea varieties from the Lüchun county of Yunnan province, Mainland China. These include shaken, unshaken, steam-cooked, and compressed varieties. The aroma profile of white tea varieties was analyzed using two-dimensional gas chromatography–olfactometry–mass spectrometry (GC×GC-O-MS), electronic nose (e-nose), and descriptive sensory evaluation. A chemometric approach was used to compare sensory scores to instrumental data. A total of 154 volatile compounds were detected in 16 white tea varieties through GC×GC-O-MS. Among these, 133 compounds were successfully identified through the National Institute of Standards and Technology (NIST) library, and 21 were listed as unknown. The identified volatile classes include aldehydes, such as hexanal and heptanal, which contribute to the green aroma of white tea, and alcohols like 2-heptanol and 3-hexen-1-ol, which exhibit fresh and floral odor notes. The content and relative odor active values (r-OAVs) of the volatile compounds were calculated. The chemometric data revealed significant variations in volatile contents between shaken and unshaken white tea varieties. The orthogonal partial least squares discriminant analysis (OPLS-DA) model showed strong validity and stability. This study describes the impact of processing conditions on the flavor profile of white tea and provides a solid foundation for monitoring the aroma quality of different processed white tea varieties. Full article

Residents of Bangladesh are exposed to numerous chemicals due to local industries, including dyeing mills, cotton mills, and the use of biomass in daily cooking. It is, therefore, important to characterize the exposome and work to identify risk factors of exposure. We used silicone wristband passive samplers to evaluate exposure to volatile and semi-volatile organic compounds in a sample of 40 children in the Araihazar upazila of Bangladesh. We used stepwise linear regression models to determine which demographic, exposure, diet, and socioeconomic factors best predict exposure to single chemicals and classes of chemicals. Male sex at birth was associated with a decrease in the number of chemicals detected above their median concentration (β = −2.42; 95%CI: −5.24, 0.399), as was ownership of a flush toilet (β = −3.26; 95%CI: −6.61, 0.097). Increased body mass index (β = 1.81; 95%CI: 0.587, 3.03), father’s smoking (β = 2.74; 95%CI: −0.0113, 5.49), and father’s employment in the garment industry (β = 3.14; 95%CI: 0.209, 6.07) were each associated with an increase in the average number of chemicals detected above their median concentration. The observed results motivate future evaluation with health outcomes of these exposures. Full article

Background/Objectives: The widespread use of antibiotics, which wastewater treatment plants (WWTPs) cannot fully remove, in human and veterinary medicine leads to their release into wastewater, resulting in the contamination of aquatic environments. Bivalves can accumulate these antibiotics, posing a risk to shellfish consumers, including potential antimicrobial resistance. This study aimed to assess how three cooking methods—marinating, steaming, and grilling—affect the concentration of 33 different antibiotics in bivalves fortified at the level of maximum residue limit (MRL) and twice the MRL (2MRL). Results: The data show the percentage of antibiotic remaining after cooking: 100% indicates stability or no reduction; values above 100% show an increase in concentration, and values below 100% reflect a decrease in antibiotic concentration. In general, all culinary procedures removed part of the added antibiotics. However, the most effective method was marinating (47%), followed by steaming (60%) and finally grilling (92%). It was also found that, overall, the fortification level, MRL or 2MRL, did not impact antibiotic removal in each cooking method. Moreover, different antibiotics’ classes presented diverse removals when cooked, ranging between 0% for penicillins and 73% for sulphonamides. Furthermore, the results showed a great diversity of responses to cooking within some antibiotic classes. Methods: After cooking, the analysis was based on solid–liquid extraction followed by liquid chromatography–quadrupole time-of-flight mass spectrometry (UHPLC-ToF-MS). Conclusions: The ongoing monitoring of antibiotic levels is essential, and further research is needed to understand how cooking affects these substances and their metabolites. This will help assess the real risk to consumers and guide risk-mitigation measures. Full article

Glaciers have experienced a global trend of recession within the past century. Quantification of glacier variations using satellite imagery has been of great interest due to the importance of glaciers as freshwater resources and as indicators of climate change. Spatiotemporal glacier dynamics must be monitored to quantify glacier variations. The potential methods to quantify spatiotemporal glacier dynamics with increasing complexity levels include detecting the terminus location, measuring the length of the glacier from the accumulation zone to the terminus, quantifying the glacier surface area, and measuring glacier volume. Although some deep learning methods designed purposefully for glacier boundary segmentation have achieved acceptable results, these models are often localized to the region where their training data were acquired and further rely on the training sets that were often curated manually to highlight glacial regions. Due to the very large number of glaciers, it is practically impossible to perform a worldwide study of glacier dynamics using manual methods. As a result, an automated or semi-automated method is highly desirable. The current study has built upon our previous works moving towards identification methods of the 2D glacier profile for glacier area segmentation. In this study, a deep learning method is proposed for segmentation of temporal Landsat images to quantify the glacial region within the Mount Cook/Aoraki massif located in the Southern Alps/Kā Tiritiri o te Moana of New Zealand/Aotearoa. Segmented glacial regions can be further utilized to determine the relationship of their variations due to climate change. This model has demonstrated promising performance while trained on a relatively small dataset. The permanent ice and snow class was accurately segmented at a 92% rate by the proposed model. Full article