Search Results (16)

Background: The relationship between sports participation and food preferences in adults, as well as the influence of gender, is still unclear. Objective: The objective of this study was to investigate the association between sports participation and individual food preferences and to explore potential gender differences among sports participants in a large group of Italian adults. Methods: This cross-sectional study involved 2665 adults (aged ≥ 18 years) who lead normal lives and underwent a routine lifestyle and dietary assessment at a clinical centre specialising in nutrition, metabolic health, and lifestyle counselling in Rome. Participants completed an online questionnaire on food preferences (19 foods) and sports practice. Multivariate logistic regression models, adjusted for age, sex, and smoking, were used to assess associations. Results: Sports participation was defined as engaging in structured physical activity at least once per week and was reported by 53.5% of subjects (men: 60.1%; women: 49.0%; p < 0.0001). After adjustment, active individuals were significantly more likely to prefer plant-based drinks, low-fat yoghurt, fish, cooked and raw vegetables, fruit, whole grains, tofu, and dark chocolate (all p < 0.05) and less likely to prefer cow’s milk (p = 0.018). Among sport participants, males were more likely to prefer meat (general, white, red, processed) and eggs, while females preferred plant-based drinks. No significant gender differences were observed for dairy products, legumes, or fish. Differences in food preferences were also observed according to the type of sport, with bodybuilders showing higher preference for tofu and dark chocolate. The strongest associations were found in the 25–44 age group. Conclusions: Sports participation is independently associated with specific food preferences, characterised by greater preference for plant-based and fibre-rich foods, and gender differences in food choices persist even among active adults. These findings highlight the need to consider both sports participation and gender when designing nutritional interventions. Full article

Beta-carboline alkaloids (βC-alkaloids) are natural toxins found in various foods, and can also form during the thermal processing of protein-rich ingredients. This study investigated the formation of six βC-alkaloids in pork belly, beef sirloin, mackerel, and cutlassfish subjected to pan-frying, boiling, steaming, and air-frying at 170–250 °C for 2–24 min. Microwave pretreatment (1–5 min) was applied prior to cooking to assess its mitigation potential. Quantification was performed using liquid chromatography tandem mass spectrometry (LC-MS/MS). Pan-frying significantly promoted βC-alkaloid formation, with harman and norharman levels reaching up to 534.63 µg/kg and 217.06 µg/kg in beef sirloin, and 212.44 µg/kg and 533.01 µg/kg in cutlassfish, respectively. Air-frying generated lower alkaloid levels overall compared to pan-frying. Microwave pretreatment effectively mitigated alkaloid formation. The pretreatment of beef sirloin for 2 min resulted in a reduction in the norharman and harmaline levels by 78.4% and 96.5%, respectively. This study provides a comprehensive comparison of six βC-alkaloids across various food types and cooking methods, demonstrating the influence of cooking parameters on alkaloid formation. This study underscores the importance of understanding the thermal formation of natural toxins in foods and offers insight into practical strategies to minimize their occurrence in daily diets. Full article

Fish sauce is a widely used condiment in cooking. However, the effects of various cooking processes on its quality remain poorly understood. This study evaluated the quality of fish sauce subjected to various cooking methods (boiling for 10, 30, and 60 min and stir-frying for 10, 30, and 60 s) using sensory evaluation, electronic nose, gas chromatography-mass spectrometry, and free amino acid analysis. Thermal cooking processes significantly altered the flavor profile of the fish sauce. A total of 38 volatile compounds were identified and quantified, 10 of which were screened as key aroma-active compounds based on their high odor activity values (OAVs ≥ 1). The total OAV values of key flavor compounds were lowest in unheated fish sauce (346.51) and varied from 347.64 to 707.40 in heated fish sauce. The maximum total free amino acid contents in boiled and stir-fried fish sauce were 4862.52 mg/100 mL and 4922.49 mg/100 mL, respectively, which were significantly higher than those in unheated fish sauce (4577.54 mg/100 mL) (p < 0.05). Pearson correlation analysis indicated that temperature modulates the production of key flavor compounds in fish sauce by influencing amino acid metabolism. These findings provide valuable insights into the application of fish sauce in food production and culinary practices. Full article

Excess cooking oil and salt use in catering services contributes to obesity and cardiovascular disease, but the assessment of oil/salt use has been a challenge in nutrition environment measurement. We conducted a knowledge, attitude, and practice survey on 250 respondents in five university canteens at China Agricultural University, Beijing, China. Using on-site tools including a newly developed Likert scale and the previously tested Oil–Salt Visual Analogue Scale (OS-VAS), the respondents were asked to evaluate their personal taste, their impression of the oil/salt status of canteen dishes, and their attitude toward oil/salt reduction. Data analysis showed that gender and self-image of body shape had a significant impact on KAP scores and the impression of the oil/salt environment. The respondents’ taste preferences correlated with their perception of oil and salt, but knowledge and attitude were not directly related to scores on oil and salt, while weight status was related to oil and salt scores. The Likert scale-based assessment could work but was not as effective as the OS-VAS in distinguishing the differences among the selected canteens. These results indicate that the quality of the nutrition environment in catering services needs to be comprehensively evaluated with an objective evaluation of raters and a subjective evaluation of consumers. 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

A comprehensive understanding of the dynamic behavior of materials and structures under impact loads is paramount for the design and maintenance of reliable marine pipelines and associated structures. However, there is a lack of comprehensive research on the full characterization of constitutive and failure models of carbon steels, which are commonly used in marine pipelines. In this paper, Q235 steel was subjected to quasi-static tensile tests at room temperature on smooth specimens to obtain the constitutive parameters using the Johnson–Cook (J-C) model. Subsequently, quasi-static tensile tests were conducted on notched specimens, and dynamic tensile tests were performed on smooth round bars to obtain stress triaxiality and failure strain. The acquired data were then utilized to fit the failure parameters using the Johnson–Cook (J-C) damage model, a widely accepted constitutive model employed in high-strain rate applications through the least squares method. Finally, the tensile test is numerically simulated based on the acquired experimental parameters. The obtained results reveal a remarkable agreement between the curve fitted by the J-C constitutive model and the experimental tensile curve. Additionally, a high degree of correlation between the load-displacement curves of the tests and simulations provides robust validation of the accuracy of the dynamic mechanical parameters for Q235 steel. These findings contribute valuable insights into the behavior of carbon steels commonly used in marine pipelines, enhancing the overall understanding of their response to impact loads and informing more reliable design and maintenance practices. Full article

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 heritages that they have preserved for a long time. These intangible cultural cooking heritages are important to understand as they contribute to policy decisions on sustainable society transformation (sustainability transitions) in the clean cooking energy sector. This study adds to the scarce literature on innovation for well-being and innovation for transformative change, addressing grand societal challenges while considering the well-being of technology users. Principal component analysis was used to generate the subjective well-being variable from the captured traditional household cooking considerations, perceptions, and practices. Linear regression was used to analyze the effect of improved cookstoves (ICSs) and other factors on the subjective well-being of households in Uganda. The results show that using ICSs moves Ugandan households away from traditional ways of cooking, which reduces the well-being they attach to the intangible cultural heritage of traditional cooking. Thus, innovators, entrepreneurs and promoters of clean cooking technologies should consider the well-being of users along with the benefits of bioenergy innovation to accelerate society transformation (sustainability transitions) in Uganda. Full article

During blasting in engineering construction, the surrounding rock becomes unstable and is damaged under the impacts of multiple low-amplitude stress waves. It is of great practical significance to understand the damage evolution characteristics and the attenuation of the mechanical properties of rocks subjected to multiple stress waves. Single impact and repeated impact tests for sandstone were carried out using a split Hopkinson pressure bar (SHPB) loading system. The single impact test results showed that the sandstone materials were strain-rate-dependent, and the dynamic constitutive curve could be divided into four stages, namely the linear elastic stage, the new crack formation stage, the plastic strengthening stage and the unloading stage. The failure pattern mostly indicated splitting tensile failure, and the impact damage threshold was 45 J. The relationship between the damage and stress wave amplitude was D = 0.0029·exp({oxed{f_{()}}})(5.4127•σ/76.13) − 0.0504. The repeated impact test results showed that the dynamic compressive strength and the dynamic elastic modulus decreased, while the failure strain increased gradually as the number of impacts (n) increased. The sandstone specimen under repeated impacts had only one fracture surface compared with the single impact failure pattern. The cumulative damage presented the development form of ‘rapid rise–steady development–rapid rise’, and the damage evolution law could be expressed by D = 0.265 − 0.328·ln⁡⁡⁡({oxed{f_{()}}})(ln13.989/n). Finally, a set of methods to determine the Holmquist–Johnson–Cook (HJC) model parameters for sandstone was proposed based on a single impact test, repeated impact test, uniaxial compression test and triaxial compression test. The numerical simulation results of the SHPB test showed that the dynamic constitutive curves of sandstone were in good agreement with the experimental results. Full article

The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, resilience, cohesiveness, and shear force of 30-s- and 3-min-boiled SAMs increased time-dependently (p < 0.05). As the boiling time increased further to 15 min, the shear force and cohesiveness still increased significantly (p < 0.05), and the resilience and hardness were maintained (p > 0.05), but the springiness and chewiness decreased significantly (p < 0.05). The overall increase in the texture indicators of the boiled SAMs was due to the boiling-induced protein denaturation, aggregation, and increased hydrophobicity, resulting in the longitudinal contraction and lateral expansion of myofibrils, the longitudinal contraction and lateral cross-linked aggregation of muscle fibers, and the loss of free water. However, the decreasing springiness and chewiness of the 15-min-boiled SAMs was due to the significant degradation of proteins (especially collagen), resulting in the destruction of the connective tissue between the muscle fiber clusters. Both from a subjective sensory point of view and from the objective point of view of protein denaturation and degradation, 3-min-boiled SAMs are recommended. The quality improvement of thermally processed products by controlled, moderate cooking is of practical value from the perspective of food consumption. Full article

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. Therefore, the structural influence of cooking practice on the quality of online lessons, learning immersion, learning satisfaction, and the achievement felt by learners was verified. The sample of the study was a college student majoring in cooking, and a total of 509 responses were used for analysis. The results of the study are as follows: First, it was analyzed that there was a significant influence on learning immersion in the order of content, interaction, and educational environment among the quality of online classes. Second, among the quality of online classes, class content and educational environment showed positive (+) influence on learning satisfaction. Third, learning immersion and learning satisfaction showed a positive influence on academic achievement. Fourth, in the direct effect of online class quality on academic achievement, it was analyzed that only class content had a positive (+) effect. Based on the results of this study, the provision of learning materials with detailed explanations was suggested in the online cooking practice class rather than providing a simple cooking video. In addition, it was suggested that as a way to improve academic achievement of online education, it is necessary to provide content that allows learners to immerse themselves in class, as well as class content and educational environment, and consider learning satisfaction. Full article

Background: The human gut microbiota is a microbial ecosystem contributing to the maintenance of host health with functions related to immune and metabolic aspects. Relations between microbiota and enteric pathogens in sub-Saharan Africa are scarcely investigated. The present study explored gut microbiota composition associated to the presence of common enteric pathogens and commensal microorganisms, e.g., Blastocystis and Entamoeba species, in children and adults from semi-urban and non-urban localities in Côte d’Ivoire. Methods: Seventy-six stool samples were analyzed for microbiota composition by 16S rRDNA sequencing. The presence of adeno-, entero-, parechoviruses, bacterial and protozoal pathogens, Blastocystis, and commensal Entamoeba species, was analyzed by different molecular assays. Results: Twelve individuals resulted negative for any tested microorganisms, 64 subjects were positive for one or more microorganisms. Adenovirus, enterovirus, enterotoxigenic Escherichia coli (ETEC), and Blastocystis were frequently detected. Conclusions: The bacterial composition driven by Prevotellaceae and Ruminococcaceae confirmed the biotype related to the traditional dietary and cooking practices in low-income countries. Clear separation in UniFrac distance in subjects co-harboring Entamoeba hartmanni and Blastocystis was evidenced. Alpha diversity variation in negative control group versus only Blastocystis positive suggested its possible regulatory contribution on intestinal microbiota. Pathogenic bacteria and virus did not affect the positive outcome of co-harbored Blastocystis. Full article

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 of eCooking to achieve a range of environmental and social impacts. However, cooking is a complex, culturally embedded practice, that results in an array of behavioural change challenges that must be understood and overcome for these new opportunities to translate into impact at scale. The Modern Energy Cooking Services (MECS) programme was designed to explore this space and pilot innovative new eCooking services with the potential to rapidly scale. This paper reflects upon the programme’s key learnings to date on the behavioural change dimension of eCooking. It consolidates what we now know on the subject and highlights the gaps that remain, where further investigation is needed. The evidence shows that the uptake of eCooking can be hindered by (often false) perceptions around cost, taste and safety, the high cost and steep learning curve for new appliances, the lack of awareness/availability/after-sales service for energy-efficient appliances and the reluctance of male decision-makers to authorise appliance purchases. However, it also shows that the convenience and potential cost savings offered by energy-efficient appliances can offer an aspirational cooking experience and that uptake could be driven forward rapidly by urbanisation and changing lifestyles. Full article

In the case of protection of transportation systems, the optimization of the shield is of practical interest to reduce the weight of such components and thus increase the payload or reduce the fuel consumption. As far as metal shields are concerned, some investigations based on numerical simulations showed that a multi-layered configuration made of layers of different metals could be a promising solution to reduce the weight of the shield. However, only a few experimental studies on this subject are available. The aim of this study is therefore to discuss whether or not a monolithic shield can be substituted by a double-layered configuration manufactured from two different metals and if such a configuration can guarantee the same perforation resistance at a lower weight. In order to answer this question, the performance of a ballistic shield constituted of a layer of high-strength steel and a layer of an aluminum alloy impacted by an armor piercing projectile was investigated in experimental tests. Furthermore, an axisymmetric finite element model was developed. The effect of the strain rate hardening parameter C and the thermal softening parameter m of the Johnson–Cook constitutive model was investigated. The numerical model was used to understand the perforation process and the energy dissipation mechanism inside the target. It was found that if the high-strength steel plate is used as a front layer, the specific ballistic energy increases by 54% with respect to the monolithic high-strength steel plate. On the other hand, the specific ballistic energy decreases if the aluminum plate is used as the front layer. Full article

(1) Background: Indoor air pollution can affect the well-being and health of humans. Sources of indoor pollution with particulate matter (PM) are outdoor particles and indoor causes, such as construction materials, the use of cleaning products, air fresheners, heating, cooking, and smoking activities. In 2017, according to the Global Burden of Disease study, 1.6 million people died prematurely because of indoor air pollution. The health effects of outdoor exposure to PM have been the subject of both research and regulatory action, and indoor exposure to fine particles is gaining more and more attention as a potential source of adverse health effects. Moreover, in critical situations such as the current pandemic crisis, to protect the health of the population, patients, and staff in all areas of society (particularly in indoor environments, where there are vulnerable groups, such as people who have pre-existing lung conditions, patients, elderly people, and healthcare professionals such as dental practitioners), there is an urgent need to improve long- and short-term health. Exposure to aerosols and splatter contaminated with bacteria, viruses, and blood produced during dental procedures performed on patients rarely leads to the transmission of infectious agents between patients and dental health care staff if infection prevention procedures are strictly followed. On the other hand, in the current circumstances of the pandemic crisis, dental practitioners could have an occupational risk of acquiring coronavirus disease as they may treat asymptomatic and minimally symptomatic patients. Consequently, an increased risk of SARS-CoV-2 infection could occur in dental offices, both for staff that provide dental healthcare and for other patients, considering that many dental procedures produce droplets and dental aerosols, which carry an infectious virus such as SARS-CoV-2. (2) Types of studies reviewed and applied methodology: The current work provides a critical review and evaluation, as well as perspectives concerning previous studies on health risks of indoor exposure to PM in dental offices. The authors reviewed representative dental medicine literature focused on sources of indoor PM10 and PM2.5 (particles for which the aerodynamic diameter size is respectively less than 10 and 2.5 μm) in indoor spaces (paying specific attention to dental offices) and their characteristics and toxicological effects in indoor microenvironments. The authors also reviewed representative studies on relations between the indoor air quality and harmful effects, as well as studies on possible indoor viral infections acquired through airborne and droplet transmission. The method employed for the research illustrated in the current paper involved a desk study of documents and records relating to occupational health problems among dental health care providers. In this way, it obtained background information on both the main potential hazards in dentistry and infection risks from aerosol transmission within dental offices. Reviewing this kind of information, especially that relating to bioaerosols, is critical for minimizing the risk to dental staff and patients, particularly when new recommendations for COVID-19 risk reduction for the dental health professional community and patients attending dental clinics are strongly needed. (3) Results: The investigated studies and reports obtained from the medical literature showed that, even if there are a wide number of studies on indoor human exposure to fine particles and health effects, more deep research and specific studies on indoor air pollution with fine particles and implications for workers’ health in dental offices are needed. As dental practices are at a higher risk for hazardous indoor air because of exposure to chemicals and microbes, the occupational exposures and diseases must be addressed, with special attention being paid to the dental staff. The literature also documents that exposure to fine particles in dental offices can be minimized by putting prevention into practice (personal protection barriers such as masks, gloves, and safety eyeglasses) and also keeping indoor air clean (e.g., high-volume evacuation, the use of an air-room-cleaning system with high-efficiency particulate filters, and regularly maintaining the air-conditioning and ventilation systems). These kinds of considerations are extremely important as the impact of indoor pollution on human health is no longer an individual issue, with its connections representing a future part of sustainability which is currently being redefined. These kinds of considerations are extremely important, and the authors believe that a better situation in dentistry needs to be developed, with researchers in materials and dental health trying to understand and explain the impact of indoor pollution on human health. Full article

In many low- and middle-income countries, data limitations are a major challenge facing the development of food safety risk assessment. In the present study, a questionnaire data collection tool was designed with an emphasis on gathering specific data points required by a risk modeller for simulating a scenario of Campylobacter cross-contamination during handling of raw chicken meat at the consumer phase. The tool was tested in practice to support its value and applicability in settings where data limitations are a challenge. The study subjects were 450 consumers in two Middle Eastern settings: Alexandria in Egypt (n = 200) and Thi-Qar in Iraq (n = 250). The majority (78.5%) of respondents in Egypt opted for wet markets/live bird shops as their preferred source of chicken meat. In contrast, 59.6% of Iraqi respondents preferred to buy chicken meat from supermarkets. Added to that, 73.0% of consumers in Egypt and 56.8% of consumers in Iraq viewed the quality of frozen chicken as “inferior” to that of chicken from wet markets. Almost all respondents in both Egypt and Iraq shared the practice of washing chicken in water before cooking. The percentage of consumers who ‘very frequently’ or ‘frequently’ prepare chicken prior to making the salad was 32.5% and 55.2% in Egypt and Iraq, respectively. A sizeable proportion of respondents in Iraq (40.8%) reported that they did not consider washing their hands with soapy water after touching raw chicken and preparing a salad in their home kitchen. Finally, 28.8% and 6.5% of respondents in Iraq and Egypt, respectively, indicated that they would not consider using a separate cutting board to avoid cross-contamination between raw chicken and salad. The data collection tool used in this study was designed in the first instance to match a conceptualised risk assessment framework, and that enabled the simultaneous collection of data points on consumption frequency, serving sizes, purchasing patterns, retail chain diversity and food handling practices. Results from such study design could be used for future development of a quantitative risk assessment model and to support food safety promotion efforts for domestic consumers in two of the most populated Middle Eastern countries. Full article