54 Results Found

University students frequently develop unhealthy eating habits. However, it is unknown if students enrolled in academic programs related to nutrition and culinary arts have healthier eating habits. We evaluated the relationship of eating habits and n...

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...

Osbana, also known as Osbane, is a cooked sausage-like product prepared from edible by-products and is one of the most popular Algerian traditional meat products. However, there is a lack of knowledge regarding its culinary preparation and consumptio...

Home cooking and the type of cooking techniques can have an effect on our health. However, as far as we know, there is no questionnaire that measures in depth the frequency and type of cooking techniques used at home. Our aim was to design a new Home...

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...

Culinary medicine is an evidence-based approach that blends the art of cooking with the science of medicine to inculcate a healthy dietary pattern. Food prescription programs are gaining popularity in the Unites States, as a means to improve access t...

Culinary tourism is one of the most rapidly developing forms of tourism in the world. The objective of this study is to evaluate the role of and tourists’ familiarity with cuisine in the area along the Polish-Lithuanian border. The survey inclu...

Dietary interventions are a key strategy to promote healthy ageing. Cooking skills training emerges as a promising approach to acquiring and maintaining healthy eating habits. The purpose was to evaluate the effectiveness of a culinary programme to i...

Nutrition knowledge, confidence, and skills are thought to be important elements in the role of healthcare professionals in obesity prevention and management. The Upstream Obesity Solutions curriculum goes upstream with a multidisciplinary approach t...

Background: Culinary medicine integrates healthy eating with positive food experiences, offering a holistic approach to treating mental health disorders, such as depression and eating disorders, where disruptions in eating habits and mood are common....

The aim of this study was to examine the association between health vulnerability and food consumption according to the NOVA classification within primary care in a major Brazilian city. A cross-sectional study was conducted among adults over 20 year...

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 throu...

Background: This study assessed the feasibility, acceptability, and preliminary effectiveness of a teaching kitchen intervention that synergistically provided nutrition education, culinary skills/techniques, mindfulness, physical activity, and behavi...

Home cooking is an emerging strategy to improve nutrition; however, the literature lacks reports about patient expectations from culinary interventions. Personalized medicine utilizes knowledge about a person’s genes; yet, behavioral factors, s...

(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...

Foodborne parasitoses compared with bacterial and viral-caused diseases seem to be neglected, and their unrecognition is a serious issue. Parasitic diseases transmitted by food are currently becoming more common. Constantly changing eating habits, ne...

The topic of food is one of the main terrains of the debate about sustainability, with reference to all the components of food systems. At present, a vast body of literature exists about what can be considered as sustainable food products, as well as...

Background/Objectives: People of African Descent (PoAD) in the United Kingdom (UK) are at an increased risk of hypertension and cardiovascular disease (CVD), partly due to dietary habits such as high salt intake. This study sought to understand the d...

Wild greens (WGs) play a significant role in Mediterranean diets (MDs), reflecting botanical and cultural diversities, mainly influenced by a complex conglomerate of local human ecologies. This study investigates local ecological knowledge (LEK) link...

Gastronomy tourism is defined as a type of tourism that deals with the relationship between food and beverages and culture in the context of the local culinary culture. Local dishes, recipes, and culinary culture, which express the lifestyle of citie...

Cooking is crucial to the achievement of healthy eating habits, and the internet, as host of culinary recipes websites, is a medium for the dissemination of cooking-related content. Research has revealed that most recipes available on internet sites...

A survey was conducted of 730 Spanish households to identify culinary practices which might influence acrylamide formation during the domestic preparation of french fries and their compliance with the acrylamide mitigation strategies described in the...

Background: Type 1 diabetes mellitus (T1DM) is one of the most frequently occurring chronic metabolic conditions in the pediatric and adolescent population. That is why our aim in this study was to compare metabolic control, eating habits, activity,...

This study investigated the complex interaction between individuals’ culinary tastes, at-home dining habits, and their broader impact on general well-being and relationships dynamics. An all-encompassing tool for assessing the impact of dietary...

Background: Cooking skills (CS) have the potential to improve self-care behaviours and healthy development among adolescents. The COVID-19 pandemic has affected lifestyles worldwide, and the present study aims to investigate the level of CS after the...

Background/Objectives: This protocol describes a study to investigate the feasibility and preliminary efficacy of a novel Teaching Kitchen Multisite Trial (TK-MT) for adults with cardiometabolic abnormalities. The TK-MT protocol describes a hybrid li...

In an era where dietary habits significantly impact health, technological interventions can offer personalized and accessible food choices. This paper introduces Chef Dalle, a recipe recommendation system that leverages multi-model and multimodal hum...

Interventions to promote behaviors to reduce sodium intake require messages tailored to local understandings of the relationship between what we eat and our health. We studied local explanations about hypertension, the relationship between local diet...

Objectives: To evaluate the effect of the SARS-CoV-2 lockdown on dietary habits, body weight, left hepatic lobe volume, use of micronutrient supplements, micronutrient status, frequency of physical activity, and evolution of comorbidities in patients...

The Spanish population completed its nutritional transition in the 1960s and 1970s, when it overcame the problems of malnutrition. Among the initiatives that made this possible, the Food and Nutrition Education Programme (Edalnu) (1961–1986) st...

The aim of the study was to examine the nutritional behaviour of young adults depending on gender. A survey was conducted among 467 young adults using the “Questionnaire for the study of nutritional behaviour and opinions on food and nutrition&...

This paper explores the co-constitution of systems of social distinction, culinary habits, and political economies. During the Depression in British Honduras (Belize), unemployment, hunger, and malnutrition ignited panic, unrest, and uprising. At the...

There is no doubt that the cultural and urban environments contributed to the animal–human interaction in the daily life of the ancient Roman world. The singularity of the circumstances of the burial of Pompeii and Herculaneum, together with li...

Background: the aging process is understood as a dynamic and plastic phenomenon involving various physiological and functional changes, which can be modified or modulated by external factors and lifestyle choices. Nutrition and regular physical activ...

The lentil (Lens culinaris Medik.) is one of the major pulse crops cultivated worldwide. However, in the last decades, lentil cultivation has decreased in many areas surrounding Mediterranean countries due to low yields, new lifestyles, and changed e...

Resource consumption, global greenhouse gas emissions, and their effects on human health have pushed the food sector to produce novel foods such as cultured meat. Cultured meat could respond to the demands for sustainable transformations in the food...

In recent years, the consumption of insects, or entomophagy, has produced an increasing interest amongst scientists and ecologists as a potential source of animal protein. Eating insects is also interesting in terms of low greenhouse gas emissions an...

Edible mushrooms have played a significant role in dietary habits, culinary traditions, folk medicine, myths, and culture since ancient times. This study aims to understand if the regular consumption of edible mushrooms as part of a balanced diet can...

Pulses (e.g., lentil, common bean, chickpea, and dry pea) are linked to a myriad of positive human and environmental health impacts, making them an ideal food for wise and conscientious global citizens. In addition, pulses are affordable and shelf-st...

(1) Background: Metabolic syndrome is associated with cardiovascular complications. Therefore, this study aims to establish cut points for the conicity index based on the components of metabolic syndrome and to associate it with characteristic sociod...

The social act of eating together has been influenced and mediated by technologies in recent decades. This phenomenon has been investigated in different academic fields, but the topic is still in an incipient dimension, and there is a lack of consens...

Background: Food literacy is associated with sustainable food systems and encourages individuals to adopt healthy eating habits. However, there is no validated method that can be used to measure food literacy related to sustainable food systems of Tu...

(1) Background: Adolescence is characterized by changes in eating habits, with increased consumption of ultra-processed foods and reduced intake of unprocessed or minimally processed foods, which can affect body image satisfaction. Thus, this study a...

Background/Objectives: The transition to university life brings significant social, psychological, and environmental changes, making it a critical period for establishing long-term dietary habits. However, many Mexican university students fail to mee...

In response to growing public health concerns, governments worldwide have implemented various nutrition labelling schemes to promote healthier eating habits. This study aimed to assess the consistency and effectiveness of these labels in an out-of-ho...

Background/Objectives: This study investigates the relationship between food attitudes and the management of eating behavior from a psycho-nutritional perspective, with a focus on the Health Belief Model (HBM). The objective was to explore how emotio...

There is scarce scientific information regarding the potential benefits of healthy lifestyles in patients with hidradenitis suppurativa (HS). The objective of this study is to explore the potential association between the adherence to a Mediterranean...

The genus Sonchus (Asteraceae) comprises 98 species, including 17 predominantly herbaceous taxa native to the Mediterranean region. These plants have long been utilized as traditional wild food sources due to their high nutritional value, as they are...

Introduction: Teaching kitchens are being used to facilitate lifestyle changes with a focus on culinary and nutrition programs to improve health behaviors. Less is known regarding their use as a worksite wellness program and their influence on employ...

The consumption of dietary fats, which occur naturally in various foods, poses important impacts on health. The aim of this study was to elucidate the association of exclusive use of olive oil for culinary purposes with successful aging in adults age...