Search Results (37)

Background: Cooking skills represent an important yet often overlooked form of social and cultural capital, influencing dietary quality and health outcomes. As modern societies face growing challenges related to unhealthy eating patterns and a loss of traditional food practices, understanding the societal role of culinary competence becomes critical. This study explored the association between culinary skills, adherence to the Mediterranean diet, and nutritional intake. Methods: Baseline data from 111 adults (60 women; mean age 47.6 ± 10.5 years) participating in the iMC SALT randomized controlled trial (Portugal) were analyzed. Culinary skills were assessed using the Cooking Skills Score, while the dietary intake was evaluated with a Food Frequency Questionnaire and adherence to the Mediterranean diet through the alternative Mediterranean Diet (aMED) Score. Food and beverage processing levels were categorized using the NOVA classification, and the sodium/potassium intake was measured via 24 h urinary excretion. Results: Women demonstrated better culinary skills (5.1 ± 0.9 vs. 4.0 ± 1.1, p < 0.001) and greater adherence to the Mediterranean diet (5.1 ± 1.9 vs. 3.8 ± 1.8, p = 0.001) than men. Better culinary skills were associated with younger age, larger households, and increased adherence to the Mediterranean diet. Culinary skills significantly explained 27.2% of the variance in the Mediterranean diet adherence. Better culinary skills were linked to a greater energy and protein intake; but a lower sodium and potassium intake. Conclusion: These findings highlight culinary skills as a key societal factor shaping dietary behavior and nutritional intake. Promoting culinary education may offer a powerful strategy to address dietary inequalities, support cultural food heritage, and foster healthier, more resilient societies. Full article

Introduction: Ultra-processed foods (UPFs) are widely consumed despite their established associations with obesity, cardiovascular diseases, and other metabolic disorders. One potential factor contributing to high UPF consumption is the decline in cooking skills, particularly among younger generations. This study aimed to describe the cooking skill perceptions of a sample of Spanish adolescents to examine the relationship between perceived cooking skills and UPF consumption, and to identify the specific UPF subcategories most associated with perceived cooking skills. Methods: This study is a secondary cross-sectional analysis using data from the Eating Healthy and Daily Life Activities (EHDLA) study, which was conducted among 847 Spanish adolescents (12–17 years) from three secondary schools in Valle de Ricote (Region of Murcia, Spain). The participants’ perceptions of their cooking skills were assessed through the following question: “How would you rate your cooking skills?”. The response options included (a) very adequate, (b) adequate, (c) inadequate, and (d) very inadequate. UPF consumption was evaluated via a self-administered food frequency questionnaire (FFQ) previously validated for the Spanish population. UPFs were classified according to the NOVA system, which distinguishes four groups: (1) unprocessed or minimally processed foods; (2) processed culinary ingredients, such as salt, sugar, and oils, used to enhance the preparation of fresh foods; (3) processed foods; and (4) UPF and drink products. To examine the associations between perceived cooking skills and UPF consumption, marginal means and 95% confidence intervals for servings of individual UPF groups were calculated via generalized linear models. These models were adjusted for age, sex, socioeconomic status, physical activity, sedentary behavior, sleep duration, and body mass index to control for potential confounders. Post hoc comparisons between cooking skill categories were conducted via false discovery rate correction following the Benjamini–Hochberg procedure, with significance set at p < 0.05. Results: Most participants (47%) rated their cooking skills as adequate (47%) or very adequate (18%). Overall UPF intake showed a decreasing trend across skill levels, with the “very adequate” group consuming significantly fewer servings than the “very inadequate” group did (p = 0.015). Among the specific UPF categories, adolescents in the “very adequate” category consumed significantly fewer sweets than those in the “very inadequate” and “inadequate” categories did (p < 0.05 for all). Conclusions: This study revealed evidence of a relationship between cooking skills and overall UPF intake. These results support the importance of interventions that promote cooking competencies among adolescents. School-based culinary programs and community initiatives that teach adolescents simple, time-efficient, and cost-effective cooking techniques could help reduce the overall intake of UPFs. 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

Food from home can increase feelings of belonging and act as a source of comfort for people who move to another country and their children. Nevertheless, people who move elsewhere often start taking over dietary elements of the host culture, a dynamic process referred to as food acculturation. This paper argues that this process is not only related to identity negotiations and emotional connections, but that food choices are also shaped by everyday practical realities. Using a social practice theory-inspired approach, focusing on the elements of material, competence, and meaning, this study investigates the food provisioning practices of eighteen people with a migration background through semi-structured interviews. The study’s findings show that procuring typical ingredients from one’s home country is relatively easy in the study area of Almere, the Netherlands. Cooking skills, however, are more difficult to maintain and transfer to the next generation. Finally, the meaning of eating foods from home lies in connecting these foods to celebrations and get-togethers. In regular day-to-day meals, respondents often opt for more convenient dishes, either from their root cuisine or from Dutch or other food cultures. The paper concludes that respondents’ eating patterns balance cultural traditions with practical constraints of modern life, as people navigate their food routines while making practical choices that align with their daily routines and social environments. Municipalities, social services, and community initiatives could direct more attention to celebrating the culinary heritage that connects people from diverse migration backgrounds by organizing exchanges and get-togethers and fostering culturally appropriate food environments. Full article

Background: Cooking skills (CSs) and food skills (FSs) are essential in promoting healthier eating habits. Eating competence (EC) encompasses an individual’s self-regulation, enjoyment, and positive attitude toward food, contributing to their overall well-being. However, no research has explored the relationship between CSs, FSs, and EC, particularly within the Brazilian context. Objective: This study aimed to assess the association between EC and CFSs among Brazilian adults. Methods: A cross-sectional survey was conducted among 1266 Brazilian adults using two validated instruments: the Cooking and Food Skill Confidence Questionnaire (CFS) and the Brazilian version of the Satter Eating Competence Inventory (ecSI2.0™BR). Pearson’s and Spearman’s correlations were used to analyze the relationships between CSs, FSs, and EC. Results: A significant positive correlation was found between higher levels of CSs and the overall EC (r = 0.417, p < 0.001), with complex cooking tasks showing stronger associations with EC. Contextual skills within EC exhibited the highest correlation with FSs (r = 0.487). Basic tasks, such as microwaving food, showed weaker associations with EC. Conclusions: The findings suggest that enhancing cooking and food skills may support greater eating competence, promoting healthier eating behaviors. Public health programs should consider integrating cooking skill development to foster better dietary outcomes and improve individual well-being. Full article

A well-prepared public health workforce is essential for reducing disease burdens and improving population health, necessitating an education that addresses global and complex challenges. This paper explores the integration of the Relational Employability Framework in public health education as a tool to foster critical reflection and cultivate global citizenship among students and graduates. Global citizenship encompasses the social, political, environmental and economic actions of globally conscious individuals and communities, recognising that individuals operate within diverse local and global networks. Relational employability expands traditional notions of graduate employability, incorporating not only foundational career development and human interactions but also connections with more-than-human elements, including ecologies, technologies and materials. Our research, conducted at Edith Cowan University in Perth, Western Australia, involved two case studies using qualitative interviews. Case Study 1, drawn from the Cook’s doctoral research, explored student experiences with the Relational Employability Framework within an undergraduate capstone unit. Case Study 2, a school-funded project, gathered graduate perspectives to inform ongoing curriculum development. The findings indicate that the Relational Employability Framework can help support the development of global citizenship through critical reflective practice, as students reported improved ability to engage with diverse perspectives and societal challenges, and graduates highlighted the framework’s role in supporting ethical, evidence-based practice in professional contexts. Additionally, the framework supported the development of a reflective mindset, which graduates said helped them make informed, value-based career decisions, thus advancing their professional growth. This study suggests that adopting a relational employability approach can prepare globally competent and reflective public health professionals and recommends its implementation across health and higher education. Full article

Background/Objectives: This study examines job satisfaction, burnout, and well-being among first-generation migrant physicians in anesthesiology and intensive care medicine in Germany, comparing them to their native German counterparts. Methods: A cross-sectional survey design was utilized, collecting data from 513 physicians, 110 of whom identified as having a migration background. Job satisfaction was measured using the Warr-Cook-Wall (WCW) Job Satisfaction Scale, burnout was assessed with the Copenhagen Burnout Inventory (CBI), and well-being was evaluated using the WHO-5 Well-Being Index. Results: The job satisfaction ratings revealed no significant differences between migrant and German physicians in most dimensions, including physical workload, freedom to choose work methods, satisfaction with colleagues, responsibility, income, skill utilization, and variety in work tasks. However, migrant physicians reported significantly higher satisfaction with recognition received for their work and lower dissatisfaction with working hours. Burnout assessments showed that migrant physicians experienced higher psychological strain, perceiving every work hour as more exhausting and having significantly less energy for family and friends. Migrant physicians reported higher difficulty and frustration in working with patients. Well-being items indicated that migrant physicians felt less energetic and active but found their daily life more filled with interesting activities. Notably, the multivariate analyses of the total scale scores did not show significant associations between migration background and the overall outcome scales. Conclusions: The findings indicate unique challenges faced by migrant physicians, particularly in terms of recognition and patient-related burnout. These results highlight the need for targeted interventions to support migrant physicians, including cultural competence training and flexible working hours to enhance their job satisfaction and overall well-being. Addressing these issues is crucial for maintaining the quality of patient care and the occupational health of migrant physicians in Germany. Full article

Global dietary habits are one of the main drivers of climate change. At the same time, they contribute to 11 million premature deaths every year. This raises the question of how the urgently needed transformation of food systems can be realized. Regardless of their degree paths, all university students, in their role as potential future experts and leaders in their fields, can serve as important change agents in society. In this paper, we (a) introduce a university curriculum in a teaching kitchen setting that is based on the planetary health diet (PHD) of the EAT-Lancet Commission, (b) investigate its feasibility, and (c) analyze its effects on the planetary health diet literacy of a pilot cohort of university students enrolled in various degree programs. We developed seven flipped classroom teaching kitchen sessions based on social cognitive theory (SCT), each consisting of a one-hour seminar with student presentations on various nutrition- and sustainability-related key topics, followed by corresponding two-hour hands-on cooking classes. To assess feasibility, specific questions from the official teaching evaluation of the University of Göttingen were analyzed. Changes in self-assessed planetary health diet literacy were measured using a pre- and post-survey. During the pilot phase, 26 students successfully completed the course. A total of 25 participants responded to the teaching evaluation and expressed high satisfaction with the course, the learning outcomes, and the level of demand. A total of 26 participants completed the pre- and post-survey. At the post-intervention, the students rated their planetary health diet literacy as 21 to 98% higher than before their course participation. The findings of this pilot study indicate that the curriculum was well-received and feasible with the target group, and they demonstrate that the course participation increased the university students’ self-assessed ability to disseminate strategies for more sustainable and healthy diets. Through replication at other universities worldwide, the teaching kitchen-based planetary health diet curriculum might foster a social shift towards healthier and more climate-friendly food systems. Full article

The overuse and misuse of fertilizers have been causing duckweed outbreaks in irrigation ditches and paddy fields in many rice-growing areas. However, how duckweed coverage in a paddy field affects the rice yield and grain quality is under debate because duckweed may act as either a weed, competing with rice for mineral nutrients, or a “nutrient buffer”, providing significant ecological and economic benefits. To understand the effects of duckweed coverage throughout rice growth on the yield and quality of rice grains, an experiment with three Japonica rice cultivars was conducted with fertile lotus-pond bottom soil as a growth medium to provide sufficient mineral nutrients for both the duckweed and rice. Averaged across three rice cultivars, duckweed coverage decreased the panicle density but increased the spikelet density and grain weight, resulting in no significant change in the rice yield. Duckweed coverage had no impact on the processing and appearance quality in general, but significant duckweed-by-cultivar interactions were detected in the head rice percentage and grain chalkiness, indicating different sensitivities of different cultivars in response to the duckweed treatment. The decrease in breakdown and increase in setback values in the rapid visco analyzer (RVA) profile of rice flour suggested that duckweed coverage during rice growth worsened the cooking quality of the rice. However, no significant change in the palatability of the cooked rice was found. The most profound change induced by the duckweed was the nutritional quality; duckweed coverage increased the protein concentration but decreased the concentrations of Mg, Mn, Cu, and Zn in rice grains. This preliminary study suggested that duckweed coverage during rice growth has profound effects on the rice nutrient uptake and grain nutritional quality under the circumstances, and further research on the responses of the rice quality to the duckweed coverage in paddy fields in multiple locations and years is needed. Full article

(1) Background: The Culinary Medicine elective at the German medical schools of the universities of Göttingen, Giessen, and Brandenburg is a teaching kitchen-based elective aimed at training medical students on how to improve patient counselling on nutrition and lifestyle medicine topics. This curriculum was either delivered virtually (2021) or in-person (2022/2023). Changes in teaching effectiveness were evaluated. (2) Methods: The elective included seven modules in the teaching kitchen for 3 h each. It consisted of a short introduction and a hands-on interactive cooking part illustrating important dietary principles in different disease groups. The elective was conducted virtually in 2021 in a fully interactive setup using videoconference tools. Students in this cohort attended from their private kitchens whereas students in the in-person cohort (2022/2023) attended the same classes in the teaching kitchen. Standardized comparative self-assessment questionnaires on counselling competencies, nutrition knowledge, eating habits, and mental well-being (WHO-5) before and after the elective were used to determine teaching effectiveness. Paired and unpaired t-tests were performed to evaluate results. (3) Results: A total of 70 students (mean semester 6.3) were included in the virtual cohort, and 80 students (mean semester 6.3) were in the in-person cohort. In both, counselling competencies on 25 nutrition and lifestyle medicine topics increased significantly. Significant changes also occurred in most nutrition knowledge categories. Subjective well-being as well as personal attitudes towards nutrition counselling in medical practice improved significantly during the elective. Healthy eating habits improved in both groups as students ate significantly less unfavourable foods. There were no significant differences between the two groups apart from minor differences in nutrition knowledge. (4) Conclusions: The elective in Culinary Medicine improved students counselling competencies, nutrition knowledge, attitudes, well-being, and eating habits with no relevant difference between virtual and in-person teaching. Full article

Most physicians report inadequate training to provide diet and lifestyle counseling to patients despite its importance to chronic disease prevention and management. To fill the nutrition training gap, elective Culinary Medicine (CM) courses have emerged as an alternative to curriculum reform. We evaluated the impact of an interprofessional CM course for medical and health professional students who experienced the hands-on cooking component in person or a in mixed-mode format (in-person and via Zoom) at the University of Utah from 2019–2023 (n = 84). A factorial ANOVA assessed differences between educational environment and changes between pre- and post-course survey responses related to diet and lifestyle counseling, interprofessional communication, and health behaviors and advocacy. Qualitative comments from post-course surveys were analyzed on a thematic level. Students rated themselves as having greater confidence and competence in diet and lifestyle counseling (p < 0.05) and increased ability to prepare eight healthy meals (p < 0.05). Additionally, a Mann–Whitney two-sample rank-sum test was used to compare data from exit survey responses from medical students who took the CM course (n = 48) and did not take the CM course (n = 297). Medical students who took CM were significantly more likely to agree that they could counsel patients about nutrition (p < 0.05) and physical activity (p < 0.05). CM courses may improve students’ confidence to provide diet and lifestyle counseling. Full article

Background: Although numerous physical and mental health benefits for children have been linked to family dinners, many families still do not have regular family meals together. This study sought to identify the barriers that keep families from having dinners together. Methods: We interviewed 42 parents of 5-to-8-year-old children in small focus groups to identify barriers and challenges that keep families from having healthy and consistent dinners together. Results: Parents reported the main barriers were time (e.g., time strain and overscheduling, mismatched schedules, long work hours, etc.), lack of meal planning or failure to follow plans, lack of skills (e.g., cooking skills or nutritional awareness), external factors (e.g., daycare, schools, or extended family, and competing with advertising), and food-related challenges (e.g., picky eating, food allergies). Parents also suggested potential solutions to overcome these barriers. Conclusions: Overall, parents had a desire to have family dinners with their children, but they felt that there are many barriers keeping them from establishing or maintaining consistent family mealtimes. Future research, as well as child obesity prevention and intervention efforts, should consider these barriers and suggested solutions in efforts to promote healthy and consistent family meals as a means of lowering the prevalence of childhood obesity. Full article

Cottonseed oil (CSO) is well known as one of the commercial cooking oils. However, CSO still needs to compete with other edible oils available in the market due to its small production scale and high processing cost, which makes it a potential candidate as a feedstock for biodiesel production. To date, transesterification is the most widely applied technique in the conversion of vegetable oil to biodiesel, with glycerol produced as a by-product. Large-scale biodiesel production also implies that more glycerol will be produced, which can be further utilized to synthesize hydrogen via the steam reforming route. Therefore here, an integrated biodiesel and hydrogen production from CSO was simulated using Aspen Hysys v11. Simulation results showed that the produced biodiesel has good characteristics compared to standard biodiesel. An optimum steam-to-glycerol ratio for hydrogen production was found to be 4.5, with higher reaction temperatures up to 750 °C resulting in higher hydrogen yield and selectivity. In addition, a simple economic analysis of this study showed that the integrated process is economically viable. Full article

Sub-Saharan Africa is at crossroads. With a rapidly growing population of 1.2 billion and changing climates, the continent faces major development challenges, including food insecurity, climate change, resource degradation, poverty, gender inequality, and social exclusion. While there are multiple competing narratives promoted in the high-input, industrialised world to address climate change and the resilience of agricultural systems (e.g., regenerative agriculture, agroecology), there is an ongoing debate and genuine questions about the appropriateness of these approaches to small-scale farmers in SSA. African agricultural systems are unique, characterised by low productivity, nutrient mining, land degradation, hoe culture, and fragmented and diversified small farms. Though environmental pollution and over-dependence on fossil fuel-powered mechanisation are rarely topping the priority list, climate change is becoming a major concern. The top-down narratives from environment-concerned communities lack the tools to address the most pressing and immediate challenge of local communities in Sub-Saharan Africa, namely (i) intensification by increased crop productivity per unit of inputs, (ii) increased access to rural energy forcing farmers to use available biomass for cooking instead of soil regeneration; (iii) the intent of no use or reduced mineral fertilisers, in a system marred by nutrient mining over centuries; and (iv) failure to address recurrent drought through integrated soil water management interventions. To address these specific challenges, we present context-specific, outcome-oriented farming solutions as a viable and appropriate strategy called ‘sustainable farming’. We argue that the nature-based narratives will remain to be important but will be better adopted if they respond to local demands and context-specific challenges of small-scale farmers. By means of three successful land restoration programmes in East Africa, we present eight outcomes that should be addressed to ensure sustainable farming of small holdings and reduce the risk of climate change. For these innovations to be adopted at scale, we proposed to put in place incentive mechanisms and functional last-mile delivery systems. Full article

Cooking with electricity (eCook) in low-and-middle-income developing countries is still an expensive option compared to using conventional fuels such as charcoal and firewood, so there is a need to identify solutions to make it affordable for all in line with the targets of SDG7. The initial aim of this paper is to understand and provide a comparative analysis of the cooking energy costs through a range of contextualized cooking scenarios—when cooking either with conventional fuels (e.g., charcoal, firewood) or with eCook appliances (e.g., electric pressure cookers (EPC) or hotplates), that are connected to and supplied from an integrated or portable battery (eCook battery). The cooking cost for the eCook cooking scenarios is assessed with and without fuel stacking where a degree of eCook exists alongside other conventional fuels. These studies offer a more realistic concept of the cooking practice to characterize the best fit for cooking scenarios and the main factors required to close the gap between the energy cost of conventional fuel and eCook batteries. The results suggest that to close the affordability gap between firewood and battery-based eCook, three main factors must be considered when estimating the cooking cost: the non-market cost of firewood; ensuring a low mini-grid tariff that is within range of the national grid tariff; and using an optimal eCook battery size with the capability to meet the required demand. In fact, when taking these factors into account; for the 2022 analysis, cooking 100% using an eCook battery is in a range of USD 29–30/month implying that there could be an opportunity for parity when the firewood cost reaches USD 29/month. The same applies to the cooking prediction costs for 2030, reducing further to USD 20–21/month. However, if the firewood is harvested sustainably, ensuring it is high in quality and dry, it would be difficult for battery eCook to compete. It should be emphasized that this research has relevance for governments, practitioners, and researchers. Full article