The topic of food is highly relevant to the UN sustainable development agenda. The agenda particularly challenges cities to take on more responsibilities and to initiate processes that change unsustainable food practices. The recent emergence of urba...
The purpose of this study was to identify the problems of online education perceived by learners in a time when non-face-to-face online lectures are conducted due to the spread of COVID-19, and suggest measures to improve educational outcomes. Theref...
Cooking-related skills, encompassing practical food preparation skills and behaviors associated with food management, have been increasingly recognized as potential determinants of healthier and more sustainable dietary behaviors. However, the extent...
Many American college students fail to meet dietary guideline recommendations for fruits, vegetables, and fiber. Pulses are a subgroup of legumes, harvested solely for dry grain seeds within a pod. Commonly consumed pulses include dry beans, dry peas...
29 January 2021
This research aims to study the food practices and perceptions related to excessive consumption of salt/sodium when cooking and eating outside the home in a study population representing the wide intergenerational and sociocultural diversity of Costa...
Background: Culinary habits and knowledge play a key role in shaping dietary behaviors and overall health. In Spain, societal changes have led to a decline in traditional Mediterranean practices and, in some cases, to unhealthy lifestyles. This study...
Questions have arisen about the sustainability of the industrialised food system. Alternatives like urban agriculture have emerged to reduce the negative social, environmental and health impacts of industrial agriculture. Such new food supply chains...
3 October 2014
Global efforts are underway to develop and promote improved cookstoves which may reduce the negative health and environmental effects of burning solid fuels on health and the environment. Behavioral studies have considered cookstove user practices, n...
With young adults (18–30 years) having low vegetable intake, primarily due to inadequate cooking skills, this study aims to explore the usability and desirability of educational tools, such as written recipes and cooking videos, to foster susta...
This article studies natural food packaging as enabling artifacts of the traditional material culture of Antioquia in Colombia. For this purpose, we consider artifacts as objective nodes that combine design and use intentions, functions, materials, h...
23 February 2022
This study determined the influence of different cooking procedures on the removal of toxic elements (TEs) including arsenic (As), cadmium (Cd), and lead (Pb) along with other nutrient elements from different commercially available rice brands sold i...
COVID-19 has led to dramatic societal changes. Differing movement restrictions across countries have affected changes in consumers’ food practices, with a potentially detrimental impact on their health and food systems. To investigate this, thi...
Residential indoor air pollution (RESIAPOL) is an important environmental health concern, yet less is known about how rural residents understand and manage indoor air quality risks in everyday household contexts. This qualitative study explored rural...
Background: Family interactions play a pivotal role in shaping well-being across physical, psychological, and social domains. While substantial research has focused on the nutritional and physical health benefits of family meals, the impact of shared...
Objective: To investigate the impact of the Nutrition and Culinary in the Kitchen (NCK) Program on the cooking skills of Brazilian individuals with type 2 diabetes mellitus (T2DM). Methods: A randomized controlled intervention study was performed, wi...
28 April 2021
Background: The family is an important setting in the promotion of child health. The parent–child relationship affects the social and health development of children, and children’s healthy behaviors are associated with positive parenting strategies....
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 dynami...
This study presents an innovative approach to enhancing the shelf life and maintaining the quality of sliced cooked ham through the application of a natural biopreservative derived from lactic fermentation. The biopreservative, at concentrations rang...
Background/Objectives: This study aimed to examine levels of food agency and intentions to improve cooking skills among Korean young adults in their 20s, and to identify demographic differences and underlying motivators. Subjects/Methods: An online s...
This paper asks what is the value of transforming the kitchen into a sonic performative work and public site for art and social practice. A Public Kitchen is formed by recreating the private and domestic space of a kitchen into a public space through...
Water and energy are essential resources for all people. However, despite the availability of sufficient water and energy resources, men and women continue to be subject to unequal rights to both water and energy in terms of access, allocation, gathe...
This study addresses the critical challenge of food waste in the hospitality sector, directly contributing to Sustainable Development Goal (SDG) 12.3. We conducted an intervention at a community-based culinary innovation center involving 18 participa...
Soybean is a pulse which has considerable nutritional value due to its high protein, fibers and polyunsaturated fatty acid (PUFA) contents. It also contains phytoestrogenic compounds that definitely hinder its recommendation for general consumption....
Introduction: Toxic aldehydic lipid oxidation products (LOPs) arise from the thermo-oxidative deterioration of unsaturated fatty acids present in heated culinary oils when exposed to high-temperature frying episodes, and currently these effects repre...
“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...
New opportunities are opening for electric cooking (eCooking) as a cost-effective, practical and desirable solution to the twin global challenges of clean cooking and electrification. Globally, momentum is building behind the transformative potential...
2 June 2021
Household air pollution (HAP) from biomass cooking with traditional stoves is a major cause of morbidity and mortality in low-and-middle-income countries (LMICs) worldwide. Air quality interventions such as improved cookstoves (ICS) may mitigate HAP-...
It has been proven that extended resolution (ER) has more powerful reasoning than general resolution for the pigeonhole principle in Cook’s paper. This fact indicates the possibility that a solver based on extended resolution can exceed Boolean...
Background: Childhood obesity is a persistent global health challenge, often rooted in early-life dietary patterns shaped within the home environment. Objective: To investigate the association between parents’ culinary skills, children’s...
Home cooking programs are an increasingly popular approach to nutrition education and have the potential to promote diet quality among pediatric cancer survivors. A cornerstone of many programs is the use of fresh fruits and vegetables, which may sup...
4 March 2021
Household smoke-exposure risk (SER) can be defined through the assessment of cooking fuels (smoke and no smoke-producing) and cooking places (indoor and outdoor) related information, which represent different levels of household air pollution. This s...
Domestic cooking education programs are typically designed to improve an individual’s food and cooking skills, although not necessarily diet quality. Currently, there are no comprehensive models to guide the planning, implementation and evaluat...
Cooking at home is likely to be associated with benefits to diet and health. However, the nuanced perceptions and practices linked to different types of cooking are not yet fully understood. This research aimed to explore the specific concept of &lsq...
The rapidly growing global demand for pollutant-free cooking energy has proliferated the research and development of energy efficient and clean cook-stoves. This paper presents a comprehensive review on the gradual improvements in cook-stove designs,...
This study focuses on understanding factors that influence food agency in the Spanish population, specifically with regard to cooking habits, knowledge, and determinants and their possible relationship with body weight. A cross-sectional telephone su...
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...
Background/Objectives: South Asian children living in Canada have a higher prevalence of cardiovascular disease risk factors compared to their non-South Asian counterparts, and poor dietary habits may contribute to this health disparity. Methods: Thi...
Toom–Cook-n multiplication is an efficient large-width multiplication algorithm based on a divide-and-conquer strategy, widely used in modular multiplication operations for cryptographic algorithms. Theoretically, as the degree n increases, Too...
It remains unclear whether the decision to cook with both polluting and cleaner-burning fuels (‘fuel stacking’) serves as a transition phase towards the full adoption of clean-cooking practices, or whether stacking allows households to enhance fuel s...
Background and objectives: French public fundings allow NGOs to organise actions (cooking workshops including a dietician and a cooking chef) among elderly people to prevent malnutrition and loss of autonomy. Although similar interventions have alrea...
Background: Social media platforms increasingly influence dietary behaviours, with cooking videos emerging as a key tool for promoting healthy eating. However, limited research has examined how such digital content affects adults in established adult...
22 October 2018
Pork is the most commonly consumed meat in Vietnam, and Salmonella enterica is a common contaminant. This study aimed to assess potential S. enterica cross-contamination between raw and cooked pork in Vietnamese households. Different scenarios for cr...
Mindfulness is regarded as a systematic process of shaping the innate quality of the mind primarily practised through meditation. As a result, this paper aims to uncover the nature and spirit of mindfulness practice, which should go beyond clinical i...
As the primary source of learning cooking skills; it is vital to understand what mothers think about the transference of cooking skills to their children. The current analysis aimed to highlight mothers’ perceptions of children’s involvem...
Globally, 2.8 billion people still cook with biomass, resulting in health, environmental, and social challenges; electric cooking is a key option for a transition to modern energy cooking services. However, electric cooking is assumed to be too expen...
Background: The decline in traditional cooking practices and the increased consumption of ready-to-eat meals have raised concerns about dietary quality and health, especially among university students. Nutrition students, despite their academic train...
This study investigates the dark side of biomass technology innovations on households’ subjective well-being (SWB) in Uganda. The dark side of biomass technology innovations concerns households moving away from the intangible cultural cooking h...
Food tourism is becoming more popular because of the growing interest of people in organic products and achieving healthier habits. This paper aims to analyze the potential of cooking classes for the planning and development of a sustainable future f...
Mycotoxins are commonly present in cereal grains and are not completely destroyed during their cooking and processing. When mycotoxins contaminate staple foods, the risk for exposure becomes serious. In East Asia, including Japan, rice is consumed as...
The coronavirus pandemic enforced social restrictions with abrupt impacts on mental health and changes to health behaviors. From a randomized clinical trial, we assessed the impact of culinary education on home cooking practices, coping strategies an...
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