The impact of video technology on learning: A cooking skills experiment.

Science.gov (United States)

Surgenor, Dawn; Hollywood, Lynsey; Furey, Sinéad; Lavelle, Fiona; McGowan, Laura; Spence, Michelle; Raats, Monique; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Dean, Moira

2017-07-01

This study examines the role of video technology in the development of cooking skills. The study explored the views of 141 female participants on whether video technology can promote confidence in learning new cooking skills to assist in meal preparation. Prior to each focus group participants took part in a cooking experiment to assess the most effective method of learning for low-skilled cooks across four experimental conditions (recipe card only; recipe card plus video demonstration; recipe card plus video demonstration conducted in segmented stages; and recipe card plus video demonstration whereby participants freely accessed video demonstrations as and when needed). Focus group findings revealed that video technology was perceived to assist learning in the cooking process in the following ways: (1) improved comprehension of the cooking process; (2) real-time reassurance in the cooking process; (3) assisting the acquisition of new cooking skills; and (4) enhancing the enjoyment of the cooking process. These findings display the potential for video technology to promote motivation and confidence as well as enhancing cooking skills among low-skilled individuals wishing to cook from scratch using fresh ingredients. Copyright © 2017 Elsevier Ltd. All rights reserved.

Earth Science Data Education through Cooking Up Recipes

Science.gov (United States)

Weigel, A. M.; Maskey, M.; Smith, T.; Conover, H.

2016-12-01

One of the major challenges in Earth science research and applications is understanding and applying the proper methods, tools, and software for using scientific data. These techniques are often difficult and time consuming to identify, requiring novel users to conduct extensive research, take classes, and reach out for assistance, thus hindering scientific discovery and real-world applications. To address these challenges, the Global Hydrology Resource Center (GHRC) DAAC has developed a series of data recipes that novel users such as students, decision makers, and general Earth scientists can leverage to learn how to use Earth science datasets. Once the data recipe content had been finalized, GHRC computer and Earth scientists collaborated with a web and graphic designer to ensure the content is both attractively presented to data users, and clearly communicated to promote the education and use of Earth science data. The completed data recipes include, but are not limited to, tutorials, iPython Notebooks, resources, and tools necessary for addressing key difficulties in data use across a broad user base. These recipes enable non-traditional users to learn how to use data, but also curates and communicates common methods and approaches that may be difficult and time consuming for these users to identify.

An evidence-based conceptual framework of healthy cooking

Directory of Open Access Journals (Sweden)

Margaret Raber

2016-12-01

Full Text Available Eating out of the home has been positively associated with body weight, obesity, and poor diet quality. While cooking at home has declined steadily over the last several decades, the benefits of home cooking have gained attention in recent years and many healthy cooking projects have emerged around the United States. The purpose of this study was to develop an evidence-based conceptual framework of healthy cooking behavior in relation to chronic disease prevention. A systematic review of the literature was undertaken using broad search terms. Studies analyzing the impact of cooking behaviors across a range of disciplines were included. Experts in the field reviewed the resulting constructs in a small focus group. The model was developed from the extant literature on the subject with 59 studies informing 5 individual constructs (frequency, techniques and methods, minimal usage, flavoring, and ingredient additions/replacements, further defined by a series of individual behaviors. Face validity of these constructs was supported by the focus group. A validated conceptual model is a significant step toward better understanding the relationship between cooking, disease and disease prevention and may serve as a base for future assessment tools and curricula.

Ingredients and meals rather than recipes

DEFF Research Database (Denmark)

Woolrych, Alan; Hornbæk, Kasper; Frøkjær, Erik

2011-01-01

scheme for evaluation resources is developed, and the scheme is extended with project specific resources that impact the effective use of methods. With these reviews and analyses in place, implications for research, teaching, and practice are derived. Throughout, the article draws on culinary analogies...... approaches to usability that are new to them. As with culinary dishes, HCI needs to focus more on what gets cooked, and how it gets cooked, and not just on how recipes suggest that it could be cooked....

Improving diet recipe and cooking methods attenuates hyperphosphatemia in patients undergoing peritoneal dialysis.

Science.gov (United States)

Jiang, N; Fang, W; Gu, A P; Yuan, J Z; Yang, X X; Lin, A W; Ni, Z H; Qian, J Q

2015-09-01

Hyperphosphatemia is an independent predictor for cardiovascular and all-cause mortality in patients undergoing peritoneal dialysis (PD). The study aimed to investigate the effect of dietary intervention on reducing serum phosphate concentration in hyperphosphatemic PD patients. In this single-center clinical trial, 97 prevalent PD patients with serum phosphate concentration ≥ 1.6 mmol/l were allocated to the intervention (n = 48) or control (n = 49) group and followed up for 1 year. In addition to phosphate binder (calcium carbonate) therapy, patients in the intervention group were intensively educated to reduce phosphate-rich food intake and improve cooking methods. While stable in the control group (1.97 ± 0.20 to 1.94 ± 0.35 mmol/l, p > 0.05), the serum phosphate concentration decreased significantly in the intervention group (1.98 ± 0.28 to 1.65 ± 0.33 mmol/l, p = 0.015) concurrently with the drop in dietary phosphate intake (13.03 ± 3.39 to 10.82 ± 3.00 mg/kg ideal body weight/day, p = 0.001). Moreover, after 6 months of intervention, fewer patients needed to use calcium carbonate (from 64.6% to 41.5%, p = 0.029) and the medicine dose reduced significantly (from 2.25 (0, 3.94) to 0 (0, 1.50) g/day, p cooking methods attenuated hyperphosphatemia in PD patients. It suggests that regular assessment of dietary phosphate intake and modification of diet recipe and cooking methods are essential for hyperphosphatemia treatment in PD patients in addition to phosphate binder therapy. Copyright © 2015 Elsevier B.V. All rights reserved.

The recipe: the queen of pragmatics. An Italian case study

Directory of Open Access Journals (Sweden)

Leopoldina FORTUNATI

2015-12-01

Full Text Available The purpose of this study is to investigate the communicative status and the daily practices of use of the recipe in the broader context of cooking and eating inside the home. My thesis is that the recipe should be regarded as the queen of pragmatics of communication, as recipes are to be found in homes all over the world. I draw on two different research projects: the first study reports upon semi-structured interviews with 137 respondents living in the North East of Italy. The second study presents and discusses the most important categories of meaning that emerged from a content analysis of 398 messages posted on the online cooking forum of the site of Donna Moderna [Modern Woman], the most widely read women’s weekly magazine in Italy.

Mix, Stir, Blend...A Pantry of Cooking Activities and Ideas for Elementary K-6.

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Oklahoma State Dept. of Education, Oklahoma City.

Contained in this multi-curriculum guide are recipes, activities, and ideas for teaching elementary students about nutrition, foods, cooking, utensils, table setting, and cooking safety. The recipes involve the basic four food groups and may be reproduced to provide students with their own cookbooks. Recipes are divided between primary and…

Increasing intention to cook from basic ingredients: A randomised controlled study.

Science.gov (United States)

Lavelle, Fiona; Hollywood, Lynsey; Caraher, Martin; McGowan, Laura; Spence, Michelle; Surgenor, Dawn; McCloat, Amanda; Mooney, Elaine; Raats, Monique; Dean, Moira

2017-09-01

The promotion of home cooking is a strategy used to improve diet quality and health. However, modern home cooking typically includes the use of processed food which can lead to negative outcomes including weight gain. In addition, interventions to improve cooking skills do not always explain how theory informed their design and implementation. The Behaviour Change Technique (BCT) taxonomy successfully employed in other areas has identified essential elements for interventions. This study investigated the effectiveness of different instructional modes for learning to cook a meal, designed using an accumulating number of BCTs, on participant's perceived difficulty, enjoyment, confidence and intention to cook from basic ingredients. 141 mothers aged between 20 and 39 years from the island of Ireland were randomised to one of four conditions based on BCTs (1) recipe card only [control condition]; (2) recipe card plus video modelling; (3) recipe card plus video prompting; (4) recipe card plus video elements. Participants rated their enjoyment, perceived difficulty, confidence and intention to cook again pre, mid and post experiment. Repeated one-way factorial ANOVAs, correlations and a hierarchical regression model were conducted. Despite no significant differences between the different conditions, there was a significant increase in enjoyment (P cook from basics again (P cook from basics pre-experiment, and confidence and enjoyment (both pre and post experiment) significantly contributed to the final regression model explaining 42% of the variance in intention to cook from basics again. Cooking interventions should focus on practical cooking and increasing participants' enjoyment and confidence during cooking to increase intention to cook from basic ingredients at home. Copyright © 2017 Elsevier Ltd. All rights reserved.

The Recipe for Success: Syntactic Features of "la chronique gastronomique."

Science.gov (United States)

Engel, Dulcie M.

1997-01-01

Analyzes the syntactic structure of noun phrases and verb phrases in recipes and cookery articles in the French press and argues that the complexity of writing about cooking parallels the complexity of the cooking process itself, demonstrating how syntax can reflect function and meaning in a restricted text-type. (Author/MSE)

Developing a healthy web-based cookbook for pediatric cancer patients and survivors: rationale and methods.

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Li, Rhea; Raber, Margaret; Chandra, Joya

2015-03-31

Obesity has been a growing problem among children and adolescents in the United States for a number of decades. Childhood cancer survivors (CCS) are more susceptible to the downstream health consequences of obesity such as cardiovascular disease, endocrine issues, and risk of cancer recurrence due to late effects of treatment and suboptimal dietary and physical activity habits. The objective of this study was to document the development of a Web-based cookbook of healthy recipes and nutrition resources to help enable pediatric cancer patients and survivors to lead healthier lifestyles. The Web-based cookbook, named "@TheTable", was created by a committee of researchers, a registered dietitian, patients and family members, a hospital chef, and community advisors and donors. Recipes were collected from several sources including recipe contests and social media. We incorporated advice from current patients, parents, and CCS. Over 400 recipes, searchable by several categories and with accompanying nutritional information, are currently available on the website. In addition to healthy recipes, social media functionality and cooking videos are integrated into the website. The website also features nutrition information resources including nutrition and cooking tip sheets available on several subjects. The "@TheTable" website is a unique resource for promoting healthy lifestyles spanning pediatric oncology prevention, treatment, and survivorship. Through evaluations of the website's current and future use, as well as incorporation into interventions designed to promote energy balance, we will continue to adapt and build this unique resource to serve cancer patients, survivors, and the general public.

Developing a Healthy Web-Based Cookbook for Pediatric Cancer Patients and Survivors: Rationale and Methods

Science.gov (United States)

Raber, Margaret

2015-01-01

Background Obesity has been a growing problem among children and adolescents in the United States for a number of decades. Childhood cancer survivors (CCS) are more susceptible to the downstream health consequences of obesity such as cardiovascular disease, endocrine issues, and risk of cancer recurrence due to late effects of treatment and suboptimal dietary and physical activity habits. Objective The objective of this study was to document the development of a Web-based cookbook of healthy recipes and nutrition resources to help enable pediatric cancer patients and survivors to lead healthier lifestyles. Methods The Web-based cookbook, named “@TheTable”, was created by a committee of researchers, a registered dietitian, patients and family members, a hospital chef, and community advisors and donors. Recipes were collected from several sources including recipe contests and social media. We incorporated advice from current patients, parents, and CCS. Results Over 400 recipes, searchable by several categories and with accompanying nutritional information, are currently available on the website. In addition to healthy recipes, social media functionality and cooking videos are integrated into the website. The website also features nutrition information resources including nutrition and cooking tip sheets available on several subjects. Conclusions The “@TheTable” website is a unique resource for promoting healthy lifestyles spanning pediatric oncology prevention, treatment, and survivorship. Through evaluations of the website’s current and future use, as well as incorporation into interventions designed to promote energy balance, we will continue to adapt and build this unique resource to serve cancer patients, survivors, and the general public. PMID:25840596

Healthy Post-Play Snacks

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Dietary Recommendations for Healthy Children

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Vitamin Supplements: Healthy or Hoax?

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Healthy Foods under $1 Per Serving

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Perspectives on learning to cook and public support for cooking education policies in the United States: A mixed methods study.

Science.gov (United States)

Wolfson, Julia A; Frattaroli, Shannon; Bleich, Sara N; Smith, Katherine Clegg; Teret, Stephen P

2017-01-01

Declines in cooking skills in the United States may contribute to poor diet quality and high obesity rates. Little is known about how Americans learn to cook or their support for cooking education policies. The objective of this study was to examine how Americans learn to cook, attributions of responsibility for teaching children how to cook, and public support for policies to teach cooking skills. We used a concurrent, triangulation mixed-methods design that combined qualitative focus group data (from 7 focus groups in Baltimore, MD (N = 53)) with quantitative survey data from a nationally representative, web-based survey (N = 1112). We analyzed focus group data (using grounded theory) and survey data (using multivariable logistic regression). We find that relatively few Americans learn to cook from formal instruction in school or community cooking classes; rather, they primarily learn from their parents and/or by teaching themselves using cookbooks, recipe websites or by watching cooking shows on television. While almost all Americans hold parents and other family members responsible for teaching children how to cook, a broad majority of the public supports requiring cooking skills to be taught in schools either through existing health education (64%) or through dedicated home economics courses (67%). Slightly less than half of all Americans (45%) support increasing funding for cooking instruction for participants in the Supplemental Nutrition Assistance Program (SNAP). Broad public support for teaching cooking skills in schools suggests that schools are one promising avenue for policy action. However, school-based strategies should be complemented with alternatives that facilitate self-learning. More research is needed to identify effective means of teaching and disseminating the key cooking skills and knowledge that support healthy eating. Copyright © 2016 Elsevier Ltd. All rights reserved.

Healthy cooking classes at a children’s cancer hospital and patient/survivor summer camp: initial reactions and feasibility

Science.gov (United States)

Raber, Margaret; Crawford, Karla; Chandra, Joya

2018-01-01

Objective Childhood cancer survivors (CCS) have been shown to practice sub-optimal dietary intake and may benefit from nutrition interventions during and after treatment. Cooking classes have become popular for encouraging healthy eating behaviors in community-based programming and academic research, however, literature on teaching cooking classes in CCS is limited. The purpose of this study is to address the development and implementation of classes for CCS based on a recently developed framework of healthy cooking behavior. Design A conceptual framework was developed from a systematic literature review and used to guide healthy cooking classes for CCS in different settings. Setting One pediatric cancer hospital inpatient unit, one pediatric cancer in-hospital camp program and two off-site pediatric cancer summer camp programs. Subjects One hundred and eighty nine CCS of varying ages and thirteen parents of CCS. Results Seventeen classes were taught at camps and seven classes in the hospital inpatient unit. Healthy cooking classes based on the conceptual framework are feasible and were well received by CCS. Conclusions Cooking classes for CCS, both at the hospital and at camp, reinforced the principles of the conceptual framework. Future trials should assess the dietary and anthropometric impact of evidence-based healthy cooking classes in CCS. PMID:28463101

Cooking "shrimp à la créole": a pilot study of an ecological rehabilitation in semantic dementia.

Science.gov (United States)

Bier, Nathalie; Macoir, Joël; Joubert, Sven; Bottari, Carolina; Chayer, Céline; Pigot, Hélène; Giroux, Sylvain

2011-08-01

New learning in semantic dementia (SD) seems to be tied to a specific temporal and spatial context. Thus, cognitive rehabilitation could capitalise upon preserved episodic memory and focus on everyday activities which, once learned, will have an impact in everyday life. This pilot study thus explores the effectiveness of an ecological approach in one patient suffering from SD. EC, a 68-year-old woman with SD, stopped cooking complex meals due to a substantial loss of knowledge related to all food types. The therapy consisted of preparing a target recipe. She was asked to generate semantic attributes of ingredients found in one target, one control and two no-therapy recipes. The number of recipes cooked by EC between therapy sessions was computed. She was also asked to prepare a generalisation recipe combining ingredients from the target and control recipes. EC's generated semantic attributes (GSA) of ingredients pertaining to the target and control recipes increased significantly (p recipes (ps > .79). The proportion of meals cooked also increased significantly (p = .021). For the generalisation recipe, she could not succeed without assistance. Frequent food preparation may have provided EC with new memories about the context, usage and appearance of some concepts. These memories seem very context-bound, but EC nonetheless re-introduced some recipes into her day-to-day life. The impact of these results on the relationship between semantic, episodic and procedural memory is discussed, as well as the relevance of an ecological approach in SD.

Chemistry Cook-Off

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McCormick, Cynthia

2012-01-01

For this activity, high school chemistry students compete in a cooking contest. They must determine the chemical and physical changes that occur in the food they prepare, present their recipe as a step-by-step procedure similar to a lab procedure, identify chemicals in the food, and present all measurements in both metric and English units. The…

Keep the Beat Recipes | NIH MedlinePlus the Magazine

Science.gov (United States)

... the Beat Recipes: Deliciously Healthy Dinners. The new cookbook features 75 simple and delicious recipes influenced by ... nhlbi.nih.gov/files/docs/public/heart/Dinners_Cookbook_508-compliant.pdf . Fall 2011 Issue: Volume 6 ...

Evaluation of a cooking skills programme in parents of young children--a longitudinal study.

Science.gov (United States)

Garcia, Ada L; Vargas, Elisa; Lam, Po S; Shennan, David B; Smith, Fiona; Parrett, Alison

2014-05-01

To evaluate longitudinally the effectiveness of a cooking programme on self-reported confidence about cooking skills and food consumption patterns in parents of young children. An evaluation of cooking programmes delivered by National Health Service (NHS) community food workers using a single group pre-test/post-test repeated measures design. A shortened version of a validated questionnaire at baseline, post intervention and 1-year follow-up determined confidence in cooking using basic ingredients, following a simple recipe, tasting new foods, preparing and cooking new foods on consumption of ready meals, vegetables and fruit. Deprived communities in Ayrshire and Arran, Scotland. Parents of nursery age children, 97 % were female and cooking increased significantly from baseline to post intervention (P recipe and preparing and cooking new foods. Improved food consumption patterns were reported from baseline to post intervention (ready-meal consumption reduced from 2-4 times/week to 1 time/week, P cooking programmes appeared to improve cooking confidence and food consumption patterns in the target group and some of these changes were retained after 1 year.

Bioaccessibility of Pb from ammunition in game meat is affected by cooking treatment.

Science.gov (United States)

Mateo, Rafael; Baos, Ana R; Vidal, Dolors; Camarero, Pablo R; Martinez-Haro, Monica; Taggart, Mark A

2011-01-14

The presence of lead (Pb) ammunition residues in game meat has been widely documented, yet little information exists regarding the bioaccessibility of this Pb contamination. We study how cooking treatment (recipe) can affect Pb bioaccessibility in meat of animals hunted with Pb ammunition. We used an in vitro gastrointestinal simulation to study bioaccessibility. The simulation was applied to meat from red-legged partridge (Alectoris rufa) hunted with Pb shot pellets and cooked using various traditional Spanish game recipes involving wine or vinegar. Total Pb concentrations in the meat were higher in samples with visible Pb ammunition by X-ray (mean±SE: 3.29±1.12 µg/g w.w.) than in samples without this evidence (1.28±0.61 µg/g). The percentage of Pb that was bioaccessible within the simulated intestine phase was far higher in meat cooked with vinegar (6.75%) and wine (4.51%) than in uncooked meat (0.7%). Risk assessment simulations using our results transformed to bioavailability and the Integrated Exposure Uptake Biokinetic model (IEUBK; US EPA) show that the use of wine instead of vinegar in cooking recipes may reduce the percentage of children that would be expected to have >10 µg/dl of Pb in blood from 2.08% to 0.26% when game meat represents 50% of the meat in diet. Lead from ammunition in game meat is more bioaccessible after cooking, especially when using highly acidic recipes. These results are important because existing theoretical models regarding Pb uptake and subsequent risk in humans should take such factors into account.

Evaluating a food bank recipe-tasting program.

Science.gov (United States)

Keller-Olaman, Susan J; Edwards, Vicki; Elliott, Susan J

2005-01-01

Food banks mitigate immediate food insecurity, but their ability to promote healthy nutrition is constrained by how often recipients may visit and the range of foods available. In a descriptive study, a formative evaluation was completed of a combined heart-healthy recipe-tasting and education program that aims to promote healthy eating knowledge and skills in a group of food bank recipients in Hamilton, Ontario. Fifty-five adults were surveyed about food bank attendance, program awareness, perceived enhancement of knowledge and skills, and suggestions for program improvement. Most participants (73%) were positive about the program, and 91% wanted the program to continue. In addition, 78% would prepare the recipes sampled. In contrast, program awareness and planning food bank visits to coincide with the program were generally low. Food banks are potential sites for effective nutrition promotion programs. To reach more recipients, more frequent implementation and seeking the use of a designated room are suggested for the current program. The findings also suggest that the sampling approach to promoting healthy eating to food bank recipients deserves further study. For example, monitoring the selection of featured recipe ingredients would be a useful indicator of behaviour.

Low-temperature cooking of beef

DEFF Research Database (Denmark)

Mortensen, Louise Mørch

. The third group showed a different behaviour; in this group time and temperature worked in different directions. Thus, the results showed three dominant behaviours in sensory properties. Two sensory properties, tenderness and juiciness, are very important in cooked meat according to both consumers and chefs......Molecular gastronomy is a new scientific field concerned with domestic and restaurant cooking, perception of food, and other factors relevant for cooking and meals. Most available gastronomic knowledge is based on experience and handed-down procedures from cookbooks and recipes. This inductive way......-time sous-vide-cooking of meat. This method is increasingly used, especially in high-end restaurants, where it receives much praise from leading chefs worldwide. Sous-vide-cooking uses vacuum-packaging of the meat and preparation in thermostated water-baths at temperatures between 54°C and 65°C for periods...

Can Processed Foods Be Part of a Healthy Diet?

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Rhetorical Recipes: Women's Literacies in and out of the Kitchen

Science.gov (United States)

White-Farnham, Jamie

2012-01-01

Drawing on interview data regarding literacy practices done in tandem with housework, this article presents an array of recipe uses among retirement-age women. Given their backgrounds as professionals who come of age during second-wave feminism, the women see little value in "domestic" practices such as cooking literacies (Barton & Hamilton).…

Bioaccessibility of Pb from ammunition in game meat is affected by cooking treatment.

Directory of Open Access Journals (Sweden)

Rafael Mateo

Full Text Available BACKGROUND: The presence of lead (Pb ammunition residues in game meat has been widely documented, yet little information exists regarding the bioaccessibility of this Pb contamination. We study how cooking treatment (recipe can affect Pb bioaccessibility in meat of animals hunted with Pb ammunition. METHODOLOGY/PRINCIPAL FINDINGS: We used an in vitro gastrointestinal simulation to study bioaccessibility. The simulation was applied to meat from red-legged partridge (Alectoris rufa hunted with Pb shot pellets and cooked using various traditional Spanish game recipes involving wine or vinegar. Total Pb concentrations in the meat were higher in samples with visible Pb ammunition by X-ray (mean±SE: 3.29±1.12 µg/g w.w. than in samples without this evidence (1.28±0.61 µg/g. The percentage of Pb that was bioaccessible within the simulated intestine phase was far higher in meat cooked with vinegar (6.75% and wine (4.51% than in uncooked meat (0.7%. Risk assessment simulations using our results transformed to bioavailability and the Integrated Exposure Uptake Biokinetic model (IEUBK; US EPA show that the use of wine instead of vinegar in cooking recipes may reduce the percentage of children that would be expected to have >10 µg/dl of Pb in blood from 2.08% to 0.26% when game meat represents 50% of the meat in diet. CONCLUSIONS/SIGNIFICANCE: Lead from ammunition in game meat is more bioaccessible after cooking, especially when using highly acidic recipes. These results are important because existing theoretical models regarding Pb uptake and subsequent risk in humans should take such factors into account.

Going to School with Food Allergies

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... Works Puberty & Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & ... inclusive for your child. If there will be cooking going on, provide recipes, and possibly ingredients, to make safe foods. Consider ...

Entree Production Guides for Cook/Freeze Systems

Science.gov (United States)

1983-03-01

92.29 50.00 22,680 1. Fill roasting pans with cut-up chicken . Salt 0.35 0.19 86 2. Combine ingredients listed Pepper, black 0.07 0.04 18 in this...INSTALLATIONS FREEZING RECIPES HOSPITAL FEEDING i, WACT (Vmentbs m reves - W neete y lsmer ~lr y block nguber) Entree production guides have been...control and better use of personnel. Standard recipes must be adapted to production guides for use in cook/freeze systems. Products must withstand the

Walk, Don't Run, Your Way to a Healthy Heart

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

What does cooking mean to you?: Perceptions of cooking and factors related to cooking behavior.

Science.gov (United States)

Wolfson, Julia A; Bleich, Sara N; Smith, Katherine Clegg; Frattaroli, Shannon

2016-02-01

Despite the importance of cooking in American life and evidence suggesting that meals cooked at home are healthier, little is known about perceptions of what it means to cook in the United States. The objective of this study was to describe perceptions of cooking and factors important to how cooking is perceived and practiced among American adults. Seven focus groups (N = 53; 39 female; 35 Black, 16 White, 2 Asian) were conducted from November 2014 to January 2015 in Baltimore City, Maryland. Participants were recruited from two neighborhoods; one with higher median income and access to healthy food and the other with lower income and low access to healthy food. Focus groups were audio recorded, transcribed verbatim and analyzed using a grounded theory approach. Participants' perceptions of cooking varied considerably, regardless of neighborhood income or food access, and spanned a continuum from all scratch cooking to anything made at home. Perceptions of cooking incorporated considerations of whether or how food was heated and the degree of time, effort and love involved if convenience foods were used. Key barriers to cooking included affordability, lack of time, and lack of enjoyment. Key facilitators of frequent cooking included extensive organization and time management to enable participants to incorporate cooking into their daily lives. Cooking is a complex concept and not uniformly understood. Efforts to encourage healthy cooking at home should consider the broad spectrum of activities Americans recognize as cooking as well as the barriers and facilitators to preparing food at home. Public health messages to encourage more frequent cooking should account for the heterogeneity in perspectives about cooking. More research should explore differences in perceptions about cooking in other diverse populations. Copyright © 2015 Elsevier Ltd. All rights reserved.

Nutritious Meal Planning; Commercial Cooking and Baking I: 9193.02.

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Dade County Public Schools, Miami, FL.

This 90 clock hour course has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production and services. It has been divided into six blocks of instruction (menu planning, recipes, condiments and their uses, introduction to cooking, food cost and accounting), and a Quinmester post-test. As a…

Egg Allergy

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... Works Puberty & Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & ... these substitutes may not work as well in recipes that call for more than three ... or bananas When cooking at home, always carefully scrub the utensils you' ...

Fresh, Frozen or Canned Fruits and Vegetables: All Can Be Healthy Choices!

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Nutritional value of traditional Italian meat-based dishes: influence of cooking methods and recipe formulation.

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D'Evoli, L; Salvatore, P; Lucarini, M; Nicoli, S; Aguzzi, A; Gabrielli, P; Lombardi-Boccia, G

2009-01-01

The present study provides a picture of the compositional figure and nutritive value of meat-based dishes typical of Italian culinary tradition. Recipes specific for a bovine meat cut (top-side) were selected among the most widespread ones in Italy: in pan, pizzaiola, cutlet, meat ball, and escalope. The total fat and cholesterol content varied depending on the ingredients utilized (extra-virgin olive oil, parmesan, egg). Meat-based dishes that utilized extra-virgin olive oil showed a significant reduction in palmitic and stearic acids and a parallel increase in oleic acid compared with raw meat; furthermore, the ratio among saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids shifted in favour of monounsaturated fatty acids. B vitamins were affected at different extent by heating; by contrast, vitamin E content increased because of the new sources of this vitamin, which masked losses due to heating. Ingredients (parmesan, discretionary salt) induced significant increases in the calcium and sodium concentrations compared with raw meat. The total iron content did not show marked differences in most of the meat-based dishes compared with raw meat; by contrast, losses in the heme-iron concentration were detected depending on the severity of heating treatments. Our findings suggest that heme iron, because of its important health aspects, might be a useful index of the nutritional quality of cooked meats.

The impact of visual media to encourage low protein cooking in inherited metabolic disorders.

Science.gov (United States)

Evans, S; Daly, A; Hopkins, V; Davies, P; MacDonald, A

2009-10-01

The use of educational visual aids is one way to help children with inherited metabolic disorders (IMD) understand and develop a positive attitude towards their low protein diet. However, it is difficult to establish their effectiveness in the clinical setting. The present study aimed to evaluate the impact of a low protein recipe book and accompanying DVD for children with IMD. One hundred and five children (53% female; median age = 6-8 years) with IMD on low protein diets were each given a low protein recipe book and DVD. After 6 months, children and carers were posted a questionnaire asking whether they used these resources; identifying any change in frequency of low protein cooking; and the outcome when preparing recipes. One hundred and two questionnaires were returned, representing 105 patients. Seventy percent (n = 71) of questionnaires were from carers. Ninety-three percent (n = 66) of carers acknowledged receipt of the resource; one-third (n = 22) had not watched the DVD and 23% (n = 15) had not opened the recipe book; 55% (n = 36) had tried the recipes; and 71% (n = 47) said the recipe book and/or DVD motivated them to try new recipes. Children were more likely to have watched the DVD (75%; n = 21/28) and read the recipe book (86%; n = 24/28) than carers. Although a helpful educational tool, just over one-half of respondents had used the resource. Identifying visual media that, by itself, will motivate most families of children with IMD to prepare low protein recipes may be unrealistic. The combined approach of visual aids and 'hands-on' practical experience, such as low protein cooking workshops and individual counselling, may be more beneficial.

Building Recipes and Understanding Nutrition for Cancer-Survivor Health (BRUNCH)

Science.gov (United States)

Urowitz, Sara; Chiu, Winnie; Cockburn, Moira; Dunlop, Barbara; Fierini, Daniela; Himel, Danielle; Jones, Erin; Pulandiran, Menaka; Smith, James; Wiljer, David

2012-01-01

A multidisciplinary team from the health and culinary sectors developed and evaluated nutritious recipes for cancer-survivors to inform and support healthy eating post-cancer. Participants in the study indicated that they were likely to incorporate the recipes into their diets, and that it would help them change their eating habits. (Contains 1…

Cooking and Science. Ideas in Science. Notes for Teachers.

Science.gov (United States)

Murphy, Pat, Ed.

Presented are seven articles (reprinted from "The Exploratorium" magazine) which focus on the scientific explanations for the specific (and oftentimes peculiar) instructions and procedures called for in many recipes. "Baking, Boiling, and Other Hot Topics" (Joel Myerson) discusses different methods of cooking. "The…

Recipe for success: cooking and food in business metaphors

Directory of Open Access Journals (Sweden)

Adina Oana Nicolae

2007-01-01

Full Text Available The article sets out to disclose the range of applications and implications of the business media metaphors that draw on the more familiar cognitive domain related to food and cooking. The conclusions rely on a corpus-based approach, while the theoretical framework is provided by cognitive semantics.

sensory analysis of cooked fresh meat sausages containing beef offal

African Journals Online (AJOL)

user

Sensory analysis of cooked fresh meat sausages containing beef offal. 22 .... Trained and consumer pan- els from the local black ... selected as the best formulations or recipes, as judged by the ... loosening of the sausage from the pan with a.

Analysis and Evaluation of Cooking Parameters for Sweet Bakery Products

OpenAIRE

Giuseppe Vignali; Andrea Volpi

2013-01-01

Cooking process is essential for the preparation of sweet bakery products, such as Panettone, a typical Italian seasonal dessert. This study is aimed at evaluating the features of the finished product leaving the oven chamber using the Design of Experiments technique. Four features of the product like “water activity”, “humidity”, “pH” and “sensorial judge” have been explained as functions of independent variables: recipe of the dough, affecting the dough strength and cooking process paramete...

Video Modeling and Prompting: A Comparison of Two Strategies for Teaching Cooking Skills to Students with Mild Intellectual Disabilities

Science.gov (United States)

Taber-Doughty, Teresa; Bouck, Emily C.; Tom, Kinsey; Jasper, Andrea D.; Flanagan, Sara M.; Bassette, Laura

2011-01-01

Self-operated video prompting and video modeling was compared when used by three secondary students with mild intellectual disabilities as they completed novel recipes during cooking activities. Alternating between video systems, students completed twelve recipes within their classroom kitchen. An alternating treatment design with a follow-up and…

Retention of Rotavirus Infectivity in Mussels Heated by Using the French Recipe Moules Marinières.

Science.gov (United States)

Souza, Doris Sobral Marques; Miura, Takayuki; Le Mennec, Cécile; Barardi, Célia Regina Monte; Le Guyader, Françoise S

2015-11-01

To evaluate the persistence of infectious virus after heating, mussels contaminated with a rotavirus strain were prepared following the French recipe moules marinières (mariner's mussels). Rotavirus was then quantified by real-time quantitative PCR (RT-qPCR) and a cell culture infectivity assay. Results showed the persistence of infectious virus after 3 min of cooking. After 5 min, when no infectious virus could be detected, the RT-qPCR approach showed a 1-log decrease compared with concentrations detected after 1 min of cooking.

Facts about Type 2

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Hyperglycemia (High Blood Glucose)

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Create Your Plate

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Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.

Science.gov (United States)

Murphy, Rebecca Ree; Renfroe, Michael H; Brevard, Patricia Bowling; Lee, Robert E; Gloeckner, Janet W

2009-01-01

The present study examined the effects of domestic cooking methods on the hydrophilic antioxidant activity (HAA) of wild blueberries. Baked, microwaved, simmered, and pan-fried frozen wild blueberries, and a thawed uncooked control, were analyzed for HAA using an ABTS/H(2)O(2)/HRP decoloration method. All cooking treatments were derived from recipes using wild blueberries, and were performed in triplicate. A randomized block design was used to determine whether there were statistical differences in antioxidant content after cooking and between each of the trials. There were no statistically significant decreases after cooking the thawed berries. On both a fresh weight and a dry weight basis, pan-fried blueberries had significantly higher HAA than baked, simmered, and control blueberries (Pcooked berries retained significant HAA. Cooked wild blueberries can be recommended as a good source of dietary antioxidants.

Hereditary Hemochromatosis (For Parents)

Science.gov (United States)

... Works Puberty & Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & ... children's multivitamin that doesn't have iron. Not cooking ... may be possible for iron from the pan to get into the food you cook, although ...

Restaurant Cooking Trends and Increased Risk for Campylobacter Infection.

Science.gov (United States)

Jones, Anna K; Rigby, Dan; Burton, Michael; Millman, Caroline; Williams, Nicola J; Jones, Trevor R; Wigley, Paul; O'Brien, Sarah J; Cross, Paul

2016-07-01

In the United Kingdom, outbreaks of Campylobacter infection are increasingly attributed to undercooked chicken livers, yet many recipes, including those of top chefs, advocate short cooking times and serving livers pink. During 2015, we studied preferences of chefs and the public in the United Kingdom and investigated the link between liver rareness and survival of Campylobacter. We used photographs to assess chefs' ability to identify chicken livers meeting safe cooking guidelines. To investigate the microbiological safety of livers chefs preferred to serve, we modeled Campylobacter survival in infected chicken livers cooked to various temperatures. Most chefs correctly identified safely cooked livers but overestimated the public's preference for rareness and thus preferred to serve them more rare. We estimated that 19%-52% of livers served commercially in the United Kingdom fail to reach 70°C and that predicted Campylobacter survival rates are 48%-98%. These findings indicate that cooking trends are linked to increasing Campylobacter infections.

Now You're Cooking! Heat Transfer Labs: From Basic Recipes to Full Inquiry

Science.gov (United States)

Hazzard, Edmund

2012-01-01

A recipe is a great way to learn about the procedure and the variables (or "ingredients") involved. Cookbooks are comforting and valuable: They're easy to follow, and people know what they'll get. The problem is that cookbook labs end just when things get interesting. The excitement of science is in understanding the discovery and pursuing the…

Recipe for an Eclectic Life as Research Scientist and Mom

Science.gov (United States)

Harden, J. W.

2012-12-01

Recipe for an Eclectic Life as Research Scientist and Mom Fresh ingredients: curiosity, conviction, who knows what else Spices: equal parts ambition, humility, risk Staples: Boundless energy! This recipe requires a lot of prep time. It makes a great first meal but also "keeps on giving" as leftovers for many meals. It can be set aside and rekindled at various stages but requires frequent touch-ups to stay fresh. This recipe is especially great for large gatherings, eclectic palettes, and it includes a mix of cultural opportunities (AGU council member for example!). First, shop for a graduate department as you might for a farmers' market that has a good feel and good mix of "customers" (grad students) who share your attitude and interests. Then seek out professors and later, career mentors, who not only have great methods and recipes but whose lifestyles seem like good examples. I like my mentors and advisees alike to be approachable, supportive, and dedicated to both problem solving and whole-life choices. For the cooking part of the recipe, you'll certainly need a great partner who is hungry for science and appreciative of those pairings between new discoveries and long-awaited accomplishments. My own husband is a geologist. My professors were in their "late career" stages (one had retired 25 years before; another retired within a year of my degree) and this seemed to foster a philosophical perspective rather than a competitive one. Advice? The keys to my child-rearing recipe were efficiency and concentration: I try to organize and sequence and to save the multi-tasking for cleanups and paperwork. Don't take yourself too seriously: we all think of ourselves as frauds and know-nothings; we all are stretched between worry and guilt when it comes to child rearing. Don't give up: who is to say whether your quest for science isn't as fundamental to your goodness as your maternal drive?

Cooking crisis: What crisis?

OpenAIRE

Caraher, M.

2014-01-01

Cooking has long been a topic of discussion and concern among those arguing for a healthy diet. Chadwick, the great public health reformer, in 1842 called for cooking education.\\ud \\ud The Obama administration has heartedly endorsed cooking, mainly through the First Lady and a program called Cooking Matters, to address the obesity problem in the United States (http://cookingmatters.org/). \\ud \\ud Changing practices in cooking and food preparation and the way we eat some argue are driven by a ...

Cooking in prison – from crook to cook

DEFF Research Database (Denmark)

Kjær Minke, Linda

2014-01-01

thinking about, purchasing, and preparing food. Overall, prisoners reported being very pleased with self-catering systems. Prisoners also stressed the importance of making healthy food although some prisoners felt they lacked cooking skills. In addition, study data describe and explores prisoner food...... groups, which are formed for economic and social reasons. The food-groups are understood as arenas for group solidarity, and opportunities to measure access, or lack thereof, to capital and resources. Self-catering supports prisoners’ responsibility, need for autonomy and improves prisoners’ cooking...... abilities and personal resources. During incarceration few roles are available for prisoner. The self-catering system offers the role as a cook which offers an opportunity for identity realignment from crook to cook....

Diabetes Movie (For Parents)

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Special Needs: Planning for Adulthood (Videos)

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Getting an MRI (For Kids)

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How to Read a Nutrition Facts Label

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Guide to Eating for Sports

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Getting a Urine Test (For Kids)

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Getting a CAT Scan (For Kids)

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Urinary Tract Infections (For Kids)

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Traditional Bulgarian Hunter's Cuisine (Hunter's Cooking Book (1939 [In Bulgarian

Directory of Open Access Journals (Sweden)

A. Petrushev

2012-09-01

Full Text Available This very rare book was published in Belogradchik in 1939. The publisher is Stamen Kamenov. Stamen Kamenov owned a printing press, where several books of local and national importance were printed. This is a cookbook with recipes for cooking wild game. The book is relevant to modern man because it shows what has been the cuisine of old Bulgarians.

Solar cooking and baking in Central Europe; Kochen mit der Sonne. Solar kochen und backen in Mitteleuropa

Energy Technology Data Exchange (ETDEWEB)

Behringer, Rolf; Goetz, Michael

2008-07-01

Even in the Western and Central European climate, solar cookers can enable environment-friendly cooking and baking on about 100 to 150 days of the year. Some foods taste better when cooked more carefully, and vitamins and nutrients will be better preserved than in conventionally cooked food. After a short historical outline, the authors present some commercial solar cookers suited for our climate. This is followed by a detailed guide on how to construct a simple wooden solar cooker box from commercially available materials. Examples of solar cooking initiatives illustrate the many applications of solar cookers and parabolic trough cookers. The text is supplemented by practical hints and recipes.

Influence of a School-Based Cooking Course on Students' Food Preferences, Cooking Skills, and Confidence.

Science.gov (United States)

Zahr, Rola; Sibeko, Lindiwe

2017-03-01

A quasi-experimental study was conducted to evaluate the influence of Project CHEF, a hands-on cooking and tasting program offered in Vancouver public schools, on students' food preferences, cooking skills, and confidence. Grade 4 and 5 students in an intervention group (n = 68) and a comparison group (n = 32) completed a survey at baseline and 2 to 3 weeks later. Students who participated in Project CHEF reported an increased familiarity and preference for the foods introduced through the program. This was statistically significant (P ≤ 0.05) for broccoli, swiss chard, carrots, and quinoa. A higher percentage of students exposed to Project CHEF reported a statistically significant increase (P ≤ 0.05) in: cutting vegetables and fruit (97% vs 81%), measuring ingredients (67% vs 44%), using a knife (94% vs 82%), and making a balanced meal on their own (69% vs 34%). They also reported a statistically significant increase (P ≤ 0.05) in confidence making the recipes introduced in the program: fruit salad (85% vs 81%), minestrone soup (25% vs 10%), and vegetable tofu stir fry (39% vs 26%). Involving students in hands-on cooking and tasting programs can increase their preferences for unpopular or unfamiliar foods and provide them with the skills and cooking confidence they need to prepare balanced meals.

Muskox Milk, Ptarmigan Pie and Other Northern Delicacies (Kids Can Cook): Recipes and Related Activities.

Science.gov (United States)

Northwest Territories Dept. of Education, Yellowknife.

This profusely illustrated book of recipes encourages the use of foods in children's learning activities, especially foods that are harvested in the Northwest Territories of Canada and that play a role in health maintenance. The activities described also provide an opportunity for children to experience new foods. Introductory material includes…

Evaluation of the “Eat Better Feel Better” Cooking Programme to Tackle Barriers to Healthy Eating

Directory of Open Access Journals (Sweden)

Ada L. Garcia

2017-04-01

Full Text Available We evaluated a 6-week community-based cooking programme, “Eat Better Feel Better”, aimed at tackling barriers to cooking and healthy eating using a single-group repeated measures design. 117 participants enrolled, 62 completed baseline and post-intervention questionnaires, and 17 completed these and a 3–4 months follow-up questionnaire. Most participants were female, >45 years, and socioeconomically deprived. Confidence constructs changed positively from baseline to post-intervention (medians, scale 1 “not confident” to 7 “very confident”: “cooking using raw ingredients” (4, 6 p < 0.003, “following simple recipe” (5, 6 p = 0.003, “planning meals before shopping” (4, 5 p = <0.001, “shopping on a budget (4, 5 p = 0.044, “shopping healthier food” (4, 5 p = 0.007, “cooking new foods” (3, 5 p < 0.001, “cooking healthier foods” (4, 5 p = 0.001, “storing foods safely” (5, 6 p = 0.002; “using leftovers” (4, 5 p = 0.002, “cooking raw chicken” (5, 6 p = 0.021, and “reading food labels” (4, 5 p < 0.001. “Microwaving ready-meals” decreased 46% to 39% (p = 0.132. “Preparing meals from scratch” increased 48% to 59% (p = 0.071. Knowledge about correct portion sizes increased 47% to 74% (p = 0.002. Spending on ready-meals/week decreased. Follow-up telephone interviewees (n = 42 reported developing healthier eating patterns, spending less money/wasting less food, and preparing more meals/snacks from raw ingredients. The programme had positive effects on participants’ cooking skills confidence, helped manage time, and reduced barriers of cost, waste, and knowledge.

Special Needs: Planning for Adulthood (Videos)

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Getting a CAT Scan (For Kids)

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How to Read a Nutrition Facts Label

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Getting an MRI (For Kids)

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Diabetes Movie (For Parents)

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Getting a Urine Test (For Kids)

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Urinary Tract Infections (For Kids)

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Guide to Eating for Sports

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Getting an MRI (For Kids)

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Getting a Urine Test (For Kids)

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Getting a CAT Scan (For Kids)

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Guide to Eating for Sports

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Special Needs: Planning for Adulthood (Videos)

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How to Read a Nutrition Facts Label

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Urinary Tract Infections (For Kids)

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Diabetes Movie (For Parents)

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Oracle and PLSQL Recipes

CERN Document Server

Juneau, Josh

2010-01-01

Oracle PL/SQL Recipes is your go to book for PL/SQL programming solutions. It takes a task-oriented approach to PL/SQL programming that lets you quickly look up a specific task and see the pattern for a solution. Then it's as simple as modifying the pattern for your specific application and implementing it. And you're done and home for dinner. Oracle PL/SQL Recipes is another in Apress' ongoing series of recipe books aimed at Oracle practitioners. The recipe format is ideal for the busy professional who just needs to get the job done. * Covers the most common PL/SQL programming problems * Pres

Facts about Type 2

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Hyperglycemia (High Blood Glucose)

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Create Your Plate

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Is scratch-cooking a cost-effective way to prepare healthy school meals with US Department of Agriculture foods?

Science.gov (United States)

Woodward-Lopez, Gail; Kao, Janice; Kiesel, Kristin; Lewis Miller, Markell; Boyle, Maria; Drago-Ferguson, Soledad; Braff-Guajardo, Ellen; Crawford, Patricia

2014-09-01

Despite the resurgence of interest in scratch-cooking as a way to increase the quality and appeal of school meals, many school districts are concerned about the cost implications of switching to scratch-cooking. US Department of Agriculture (USDA) Foods are the single largest source of ingredients for school meals, and about half of USDA Foods are diverted for processing before being sent to the school district. We aimed to determine whether school lunch entrées made in a district from basic or raw USDA Foods ingredients can be healthier and less expensive to prepare than those sent to external processors. This cross-sectional study examined the relationship between the extent of scratch-cooking and the nutritional content and cost to prepare entrées. Information was gathered by interview with school foodservice personnel and from school foodservice records from a convenience sample of 10 school districts in California that employed varying degrees of scratch-cooking and is diverse in terms of geographic location and the sociodemographics of the student body. The sample included all elementary school lunch entrées that contain USDA Foods offered during October 2010 for a total sample of 146 entrées. Ordinary least squares regressions were used to test for statistically significant differences in cost and nutrient content of entrées according to the level of scratch-cooking. There was no significant relationship between total costs and level of scratch-cooking. Entrées with the highest scratch-cooking scores had significantly lower food costs, higher labor costs, and not significantly different total costs compared with entrées with no scratch-cooking. Nutrient content was not consistently associated with scratch-cooking, but scratch-cooked entrées did include a larger variety of non-fast-food-type entrées. The findings suggest that scratch-cooking can be a cost-effective way to expand the variety of healthy school lunches prepared with USDA Foods

A semi-automatic annotation tool for cooking video

Science.gov (United States)

Bianco, Simone; Ciocca, Gianluigi; Napoletano, Paolo; Schettini, Raimondo; Margherita, Roberto; Marini, Gianluca; Gianforme, Giorgio; Pantaleo, Giuseppe

2013-03-01

In order to create a cooking assistant application to guide the users in the preparation of the dishes relevant to their profile diets and food preferences, it is necessary to accurately annotate the video recipes, identifying and tracking the foods of the cook. These videos present particular annotation challenges such as frequent occlusions, food appearance changes, etc. Manually annotate the videos is a time-consuming, tedious and error-prone task. Fully automatic tools that integrate computer vision algorithms to extract and identify the elements of interest are not error free, and false positive and false negative detections need to be corrected in a post-processing stage. We present an interactive, semi-automatic tool for the annotation of cooking videos that integrates computer vision techniques under the supervision of the user. The annotation accuracy is increased with respect to completely automatic tools and the human effort is reduced with respect to completely manual ones. The performance and usability of the proposed tool are evaluated on the basis of the time and effort required to annotate the same video sequences.

Case-Based Cooking with Generic Computer Utensils: Taaable Next Generation

OpenAIRE

Gaillard , Emmanuelle; Lieber , Jean; Nauer , Emmanuel

2014-01-01

International audience; This paper presents the participation of the Taaable team in the 2014 Computer Cooking Contest. The three challenges proposed this year are addressed. The basic challenge is addressed with a new version of the Taaable system, built on Tuuurbine, a generic case-basedreasoning system over RDFS. The mixology challenge which requires building recipes only by using a set of available foods is also directly addressed using Tuuurbine conjointly with Revisor, an adaptation eng...

Replacing Recipe Realism

OpenAIRE

Saatsi, J

2017-01-01

Many realist writings exemplify the spirit of ‘recipe realism’. Here I characterise recipe realism, challenge it, and propose replacing it with ‘exemplar realism’. This alternative understanding of realism is more piecemeal, robust, and better in tune with scientists’ own attitude towards their best theories, and thus to be preferred.

Nutrition Advice and Recipes

Science.gov (United States)

... Sign-Up Home Patient Information Nutrition Advice & Recipes Nutrition Advice & Recipes This is a very important section ... information on all aspects of daily life, including nutrition, medical treatments, pain management, and practical tips. For ...

Teaching Basic Cooking Skills: Evaluation of the North Carolina Extension "Cook Smart, Eat Smart" Program

Science.gov (United States)

Dunn, Carolyn; Jayaratne, K. S. U.; Baughman, Kristen; Levine, Katrina

2014-01-01

Cook Smart, Eat Smart (CSES) is a 12-hour cooking school that teaches participants to prepare nutritious, delicious food using simple, healthy preparation techniques, basic ingredients, and minimal equipment. The purpose of this evaluation was to examine the impact of CSES on food preparation and meal consumption behavior. Program outcomes include…

Urinary Tract Infections (For Kids)

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Getting a Urine Test (For Kids)

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Getting an MRI (For Kids)

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Special Needs: Planning for Adulthood (Videos)

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Guide to Eating for Sports

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Diabetes Movie (For Parents)

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How to Read a Nutrition Facts Label

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Getting a CAT Scan (For Kids)

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Insulated Solar Electric Cooking – Tomorrow's healthy affordable stoves?

Directory of Open Access Journals (Sweden)

T. Watkins

Full Text Available We present a cooking technology consisting of a solar panel directly connected to an electric heater inside of a well-insulated chamber. Assuming continued decrease in solar panel prices, we anticipate that in a few decades Solar Electric Cooking (SEC technologies will be the most common cooking technology for the poor. Appropriate use of insulation reduces the power demand making low-power Insulated Solar Electric Cooking (ISEC systems already cost competitive. We present a $100 prototype and preliminary results of two implementations in Uganda.

Getting healthier : creating interactive cooking tools for kids

NARCIS (Netherlands)

Spermon, M.; Bruns, M.; Zampollo, F.; Smith, C.

2012-01-01

Cooking lessons are believed to be the basis for a healthy lifestyle for both children and adults. However, while children learn their eating habits during childhood, most people only learn to cook from the age of sixteen onwards. Therefore, it is suggested that people should learn to cook during

Biobased lubricant from used cooking oils

Science.gov (United States)

As more and more people look for healthy alternatives for cooking and frying oils, the opportunity to develop high-value products from these waste streams increases. Cooking oils that are often described as healthier contain higher levels of monounsaturated fats. NuSun® sunflower oil is an example o...

Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients.

Science.gov (United States)

Dhuique-Mayer, Claudie; Servent, Adrien; Descalzo, Adriana; Mouquet-Rivier, Claire; Amiot, Marie-Josèphe; Achir, Nawel

2016-11-01

This study was carried out to assess the impact of heat processing of a complex emulsion on the behavior of fat soluble micronutrients (FSM) in a traditional Tunisian dish. A simplified recipe involved, dried mucilage-rich jute leaves, tomato paste and olive oil, followed by a cooking treatment (150min). Hydrothermal pattern and viscosity were monitored along with the changes of FSM content and the bioaccessibility (called micellarization, using an in vitro digestion model). Partitioning of carotenoids differed according to their lipophilicity: lycopene, β-carotene and lutein diffused to the oil phase (100%, 70% and 10% respectively). In contrast with the poor carotenes/tocopherol bioaccessibility (0.9-1%), the highest micellarization was observed for lutein (57%) and it increased with heating time and viscosity change. Domestic culinary cooking practices probably increase the bioavailability of carotenes mainly by their diffusion to the oil phase, facilitating their in vivo transfer into micelles. Copyright © 2016 Elsevier Ltd. All rights reserved.

Southeastern Virtual Institute for Health Equity and Wellness (SE VIEW)

Science.gov (United States)

2014-07-01

PA) for use by teachers Improved classroom health, education and physical activity Our healthy cooking , yoga and Deskercise videos were the... recipes and promoting the recipe book on a monthly basis since September.  El Informador as well as the Spanish radio station will make...Debra Hoy Perez, Annie E. Casey Foundation; Dr. Wayne A.I. Federick, Howard University; Dr. Yitades Gebre, Pan American Health Organization; Dr

77 FR 33106 - Energy Conservation Program: Test Procedure for Microwave Ovens

Science.gov (United States)

2012-06-05

... on a review of the cooking manuals and recipe books supplied with convection microwave ovens that a significant portion of the recipes included cooking procedures that used the convection microwave cooking... portion of the convection microwave cooking cycle. Based on a review of the cooking manuals and recipe...

Cooking up diversity. Impact of a multicomponent, multicultural, experiential intervention on food and cooking behaviors among elementary-school students from low-income ethnically diverse families.

Science.gov (United States)

Chen, Qiong; Goto, Keiko; Wolff, Cindy; Bianco-Simeral, Stephanie; Gruneisen, Kristin; Gray, Katharine

2014-09-01

This study evaluated the impact of a pilot intervention promoting ethnic produce through classroom food demonstrations, tastings and home cooking activities among ethnically diverse elementary-school children ages 5-8 years old and their family members in Northern California. A total of 604 intervention students from four schools participated in classroom food demonstrations and tasting activities using seven food recipes. The control group included 600 students from two additional schools. Each recipe featured one vegetable from Latino, Hmong, or mainstream American cultures. Intervention students also received food kits containing ingredients to take home for each recipe. Mixed methods of quantitative student and parent pre-post surveys, parent feedback surveys, and qualitative focus groups were used to evaluate the intervention. Generalized estimating equations were used for survey data analysis. Qualitative data from parent focus groups were analyzed based on the principles of grounded theory. Both quantitative and qualitative results revealed that intervention students increased familiarity, preferences, and consumption of the featured vegetables and significantly increased their involvement in food preparation at home. Qualitative results showed that children were actively involved in food preparation at home. In addition, the intervention helped parents increase their appreciation for new foods and recipes. The results suggest that promoting locally grown ethnic produce to children is effective in increasing their consumption of a variety of vegetables and their involvement in food preparation at home. Copyright © 2014 Elsevier Ltd. All rights reserved.

Cooking in Crisis: Lessons from the UK.

OpenAIRE

Caraher, Martin

2012-01-01

The concern with low levels of cooking skills among the British population can be traced back to the 1780s coinciding with the start of urbanisation of the English rural classes. Modern concerns with the lack of cooking skills, since the 1980s, have focused on the links to healthy food choice and preparation. This has resulted in a number of initiatives but little policy development to support cooking in any structured way. Cooking was de-facto removed from the educational experience in schoo...

Purity of food cooked in stainless steel utensils.

Science.gov (United States)

Flint, G N; Packirisamy, S

1997-01-01

An extensive programme of cooking operations, using household recipes, has shown that, apart from aberrant values associated with new pans on first use, the contribution made by 19% Cr/9% Ni stainless steel cooking utensils to chromium and nickel in the diet is negligible. New pans, if first used with acid fruits, showed a greater pick-up of chromium and nickel, ranging from approximately 1/20 to 1/3 and 1/20 to 1/2 of the normal daily intake of chromium and nickel respectively. This situation did not recur in subsequent usage, even after the pan had been cleaned by abrasion. A higher rate of chromium and nickel release in new pans on first use was observed on products from four manufactures and appears to be related to surface finish, since treatment of the surface of a new pan was partly, and in the case of electropolishing, wholly effective in eliminating their initial high release.

Information activities and resources in an episode of gourmet cooking

Directory of Open Access Journals (Sweden)

J. Hartel

2006-01-01

Full Text Available Introduction. This paper contributes to what is known about everyday life information seeking within serious leisure. It is the first case study of a making and tinkering (or craft hobby, gourmet cooking. The central activity of the hobby is described and serves as a context to relate and locate information activities and information resources. Method. In this scientific ethnography, twenty gourmet cooks from Boston and Los Angeles, USA were interviewed in their homes about their pursuit of the hobby and its associated information phenomena. Then, domestic culinary information resources and spaces were documented via a photographic inventory. Analysis. Interview transcripts and field notes were studied for themes through an iterative process of inductive and deductive analysis. A visual analysis process was performed on the photographs. Results. Hands-on cooking takes the form of a nine step episode. Information activities and resources are instrumental, interwoven, and varied across the process. In any cooking episode use and re-use are the prevailing information activities; the hobbyist is an active producer and manager of information; and the recipe is a primary document. Conclusion. The study demonstrates how to explicate and conceptualize information phenomena in serious leisure, and sets up lines of inquiry to explore in future research.

Culinary efficacy: an exploratory study of skills, confidence, and healthy cooking competencies among university students.

Science.gov (United States)

Murray, Douglas W; Mahadevan, Meena; Gatto, Kelsey; O'Connor, Kaitlyn; Fissinger, Alexis; Bailey, Dylan; Cassara, Eric

2016-05-01

This study was conducted to determine whether a group of college-age students in New Jersey, USA, had the requisite culinary skills, knowledge, and confidence to take personal control of their meal planning and production. The long-term threat to the public health systems posed by high rates of obesity among young adults in higher education institutions has garnered widespread attention across the world. Studies have shown that assuming personal responsibility over preparing and consuming food can play a key role in addressing the problem of poor nutrient intakes. Focus groups were conducted with students (N = 24) who fit the eligibility criteria of not having a university meal plan, and living independently at the time of the study (not with family members). The sessions were recorded, transcribed, and then coded into themes. Two trained research assistants tested the results and inter-rater reliability was confirmed. Content analysis revealed three major themes: Health Perceptions, Life influences, and Barriers to Cooking and Eating Healthy. The students' comments indicated that while they had a basic knowledge of the key principles of eating a balanced diet, it may not have necessarily translated into actual food choices and cooking practices. Several students reported an overreliance on processed and prepared foods, and they consumed few fruits and vegetables. Factors such as lack of culinary knowledge and skill, financial instability, inadequate access to healthy food options, and other time/lifestyle constraints may have played a significant role in limiting their ability to prepare and consume healthy meals. The findings of this study highlight the importance of designing programmes with effective strategies to motivate and encourage college students to improve their food behaviours and practices. © Royal Society for Public Health 2015.

Getting an MRI (For Kids)

Medline Plus

Full Text Available ... for Parents Parents site Sitio para padres General Health Growth & Development Infections Diseases & Conditions Pregnancy & Baby Nutrition & ... Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & Things ...

Getting a CAT Scan (For Kids)

Medline Plus

Full Text Available ... for Parents Parents site Sitio para padres General Health Growth & Development Infections Diseases & Conditions Pregnancy & Baby Nutrition & ... Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & Things ...

Diabetes Movie (For Parents)

Medline Plus

Full Text Available ... for Parents Parents site Sitio para padres General Health Growth & Development Infections Diseases & Conditions Pregnancy & Baby Nutrition & ... Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & Things ...

Getting a Urine Test (For Kids)

Medline Plus

Full Text Available ... for Parents Parents site Sitio para padres General Health Growth & Development Infections Diseases & Conditions Pregnancy & Baby Nutrition & ... Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & Things ...

How to Read a Nutrition Facts Label

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Full Text Available ... for Parents Parents site Sitio para padres General Health Growth & Development Infections Diseases & Conditions Pregnancy & Baby Nutrition & ... Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & Things ...

Guide to Eating for Sports

Medline Plus

Full Text Available ... for Parents Parents site Sitio para padres General Health Growth & Development Infections Diseases & Conditions Pregnancy & Baby Nutrition & ... Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & Things ...

Urinary Tract Infections (For Kids)

Medline Plus

Full Text Available ... for Parents Parents site Sitio para padres General Health Growth & Development Infections Diseases & Conditions Pregnancy & Baby Nutrition & ... Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & Things ...

Special Needs: Planning for Adulthood (Videos)

Medline Plus

Full Text Available ... for Parents Parents site Sitio para padres General Health Growth & Development Infections Diseases & Conditions Pregnancy & Baby Nutrition & ... Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & Things ...

Guide to Eating for Sports

Medline Plus

Full Text Available ... Puberty & Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & ... who specializes in teen athletes. If a health professional you trust agrees that it's safe to diet, ...

Comparison of Self-Prompting of Cooking Skills via Picture-Based Cookbooks and Video Recipes

Science.gov (United States)

Mechling, Linda C.; Stephens, Erin

2009-01-01

This investigation compared the use of static picture prompting, in a cookbook format, and video prompting to self-prompt four students with moderate intellectual disabilities to independently complete multi-step cooking tasks. An adapted alternating treatments design (AATD) with baseline, alternating treatments, and final treatment condition, was…

Oracle Application Express 4 Recipes

CERN Document Server

Zehoo, Edmund

2011-01-01

Oracle Application Express 4 Recipes provides an example-based approach to learning Application Express - the ground-breaking, rapid application development platform included with every Oracle Database license. The recipes format is ideal for the quick-study who just wants a good example or two to kick start their thinking and get pointed in the right direction. The recipes cover the gamut of Application Express development. Author and Application Express expert Edmund Zehoo shows how to create data entry screens, visualize data in the form of reports and charts, implement validation and back-

Stability of vitamin D in foodstuffs during cooking.

Science.gov (United States)

Jakobsen, Jette; Knuthsen, Pia

2014-04-01

We investigated the retention of vitamin D3 and 25-hydroxyvitamin D3 in eggs, vitamin D3 in margarine, and vitamin D3 and vitamin D2 in bread. Our set-up illustrated the cooking methods usually performed in households i.e. boiling, frying in pan and oven, and baking. All experiments were performed three times independently of one another. The retention of vitamin D compounds in eggs and margarine during heat treatment in an oven for 40 min at normal cooking temperature showed retention at 39-45%, while frying resulted in retention at 82-84%. Boiled eggs were found to have a similar level of retention (86-88%). For bread baked, as recommended in the recipe, the retention of vitamin D3 in rye bread at 69% was lower than the retention in wheat bread at 85%. A similar observation was made for vitamin D2, although the retention was slightly higher, 73% and 89%. No difference between retention of vitamin D3 and 25-hydroxyvitamin D3 in eggs was shown. Cooking may cause detrimental loss of vitamin D, but it depends on the actual foodstuffs and the heating process. Further research is needed to optimise cooking procedures to enhance retention of vitamin D. Vitamin D retention should be taken into account in future calculations of dietary intake of vitamin D. Copyright © 2013 Elsevier Ltd. All rights reserved.

Java 8 recipes

CERN Document Server

Dea, Carl; Guime, Freddy; OConner, John; Juneau, Josh

2014-01-01

Java 8 Recipes offers solutions to common programming problems encountered while developing Java-based applications. Fully updated with the newest features and techniques available, Java 8 Recipes provides code examples involving Lambdas, embedded scripting with Nashorn, the new date-time API, stream support, functional interfaces, and much more. Especial emphasis is given to features such as lambdas that are newly introduced in Java 8. Content is presented in the popular problem-solution format: Look up the programming problem that you want to solve. Read the solution. Apply the solution dir

Determination of the fraction of 90Sr extracting from bones during cooking

International Nuclear Information System (INIS)

Kunert, J.; Ziesak, H.

1976-01-01

Fresh, commercial cattle bones containing 600 pCi 90 Sr per kilogram were cooked in waters of different degrees of hardness according to an usual beef-tea recipe. After cooking, 90 Sr was also detected in the leftover meat (about 40 pCi per kilogram) adhering to the bones. The beef-tea contained about 1 pCi 90 Sr per litre corresponding to 0.5 to 0.7% of the total amount of 90 Sr which were found in fresh bones. Assuming a weekly consumption of 1 litre beef-tea and 50 g leftover meat, the annual ingestion of 90 Sr would be 160 pCi corresponding to 0.1 to 0.2% of the maximum permissible annual intake, or to 5% of the total 90 Sr dietary intake in 1974, respectively. (author)

Guide to Eating for Sports

Medline Plus

Full Text Available ... Growing Up Staying Healthy Staying Safe Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & Things That ... hair growth in girls. Steroids can cause mental health problems, including depression and serious mood swings. Some supplements ...

21 Recipes for Mining Twitter

CERN Document Server

Russell, Matthew

2011-01-01

Millions of public Twitter streams harbor a wealth of data, and once you mine them, you can gain some valuable insights. This short and concise book offers a collection of recipes to help you extract nuggets of Twitter information using easy-to-learn Python tools. Each recipe offers a discussion of how and why the solution works, so you can quickly adapt it to fit your particular needs. The recipes include techniques to: Use OAuth to access Twitter dataCreate and analyze graphs of retweet relationshipsUse the streaming API to harvest tweets in realtimeHarvest and analyze friends and followers

The satiating properties of pork are not affected by cooking methods, sousvide holding time or mincing in healthy men - a randomized cross-over meal test study

DEFF Research Database (Denmark)

Kehlet, Ursula; Mitra, Bhaskar; Ruiz Carrascal, Jorge

2017-01-01

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast......) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad...... libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly...

DASH Diet: Tips for Shopping and Cooking

Science.gov (United States)

... dash-in-brief-html. Accessed April 7, 2016. Essential kitchen equipment. American Heart Association. http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyCooking/Essential-Kitchen-Equipment_UCM_430098_Article.jsp. Accessed April 7, ...

The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men—A Randomized Cross-Over Meal Test Study

Science.gov (United States)

Kehlet, Ursula; Mitra, Bhaskar; Aaslyng, Margit D.

2017-01-01

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min seemed to enhance in vitro protein digestibility. PMID:28846600

The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men-A Randomized Cross-Over Meal Test Study.

Science.gov (United States)

Kehlet, Ursula; Mitra, Bhaskar; Ruiz Carrascal, Jorge; Raben, Anne; Aaslyng, Margit D

2017-08-26

Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 °C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digestibility. In a cross-over study, 37 healthy men consumed four meals containing pork: LTLT-cooked roast, 58 °C, 72 min; LTLT-cooked roast, 58 °C, 17 h; and, oven-cooked roast, 160 °C to a core temperature of 58 °C and LTLT-cooked minced patties, 58 °C, 17 h. Ad libitum energy intake (EI) after three hours was the primary endpoint. Moreover, subjective appetite sensations were assessed. Protein digestibility was determined in an in vitro simulated digestion model. Ad libitum EI did not differ between the meals. Furthermore, appetite ratings were not clearly affected. LTLT cooking for 72 min increased the proteolytic rate in the early gastric phase during digestion as compared to LTLT cooking for 17 h or oven cooking. In conclusion, LTLT cooking, LTLT holding time, and pork structure did not affect ad libitum EI. However, LTLT cooking at 58 °C for 72 min seemed to enhance in vitro protein digestibility.

Recipes and nutritional value of dishes prepared from green-leafy vegetables in an urban district of Antananarivo (Madagascar).

Science.gov (United States)

Randrianatoandro, Verohanitra Annie; Avallone, Sylvie; Picq, Christian; Ralison, Charlotte; Trèche, Serge

2010-06-01

The recipes of 50 multi-ingredient dishes consumed by the population in an urban district were noted down. The nutritional value was determined as well as the cook value of the dishes in order to evaluate the severity of the thermal treatment. The recipes were simple and involved steps such as boiling, mixing, and cutting. Fibre contents were rather low except when the leaf stems were included. All the dishes had very high beta-carotene content (15.8-25.0 mg/100 g dry matter) and retinol activity equivalent (RAE) (1.3-2.3 mg RAE/100 g dry matter) because of the high proportion of fresh leafy vegetables (from 41.2% to 58.8% of the total dry matter of the ingredients). When meat was added to the preparation, the micronutrient content (iron, zinc, and retinol) was not increased significantly. In three dishes, a positive correlation was found between the thermal treatment severity and the 13-cis-beta-carotene amount.

Comparing the Effects of Commercially Available and Custom-Made Video Prompting for Teaching Cooking Skills to High School Students with Autism

Science.gov (United States)

Mechling, Linda C.; Ayres, Kevin M.; Foster, Ashley L.; Bryant, Kathryn J.

2013-01-01

The study compared the effects of using commercially available and custom-made video prompts on the completion of cooking recipes by four high school age males with a diagnosis of autism. An adapted alternating treatments design with continuous baseline, comparison, final treatment, and best treatment condition was used to compare the two…

Effect of a combination of Phaseolus vulgaris L. extract and acarbose on postprandial glucose level after cooked rice intake in healthy volunteers

Directory of Open Access Journals (Sweden)

Robby Zulkarnain

2009-03-01

Full Text Available Aim This study was aimed to measure the effects of combination Phaseolus vulgaris extract and acarbose compared to acarbose alone on postprandial glucose concentration in healthy volunteers after cooked rice intake.Methods Blood sample were obtained at several time points up to three hours after cooked rice intake. The parameter for postprandial glucose concentration is the area under the curve (AUC of glucose concentration vs.time for three hours after cooked rice intake.Results After taking this combination, postprandial glucose concentration was reduced by 21.6%, while the reduction by acarbose alone was 22.9%.Conclusions The reduction of postprandial glucose concentration after administration of this combination was not significantly different compared to that after administration of acarbose alone. (Med J Indones 2009; 18: 25-30Keywords: Phaseolus vulgaris extract, acarbose, postprandial glucose concentration

Evaluation of format preference and effectiveness of vodcasts for recipe demonstrations and nutrition education

Directory of Open Access Journals (Sweden)

Danforth SK

2014-08-01

Full Text Available Stephanie K Danforth,1 Julie Raeder Schumacher,2 Robert W Cullen,2 Yoon Jin Ma2 1University of Iowa Hospital, Iowa City, IA, USA; 2Department of Family and Consumer Sciences, Illinois State University, Normal, IL, USA Abstract: Video podcasts, termed “vodcasts”, offer viewers a visual aid when learning about health and nutrition. Although there are many vodcasts featuring cooking demonstrations, little is known about their effectiveness in the field of nutrition or which format of communication technology is preferred. The purpose of this study was to determine which vodcast format was best suited to increase nutrition knowledge and interest as well as intention to use a cancer-preventing food. Participants were recruited from a community cancer center in the Midwest region of the United States. The convenience sample received either an email or an information card from the center that contained a link to the online survey instrument. The survey consisted of initial questions, the vodcast link, and access to final survey questions after viewing the vodcast. Participants (n=120 viewed one of three vodcast formats and evaluated length, nutrition information, and cooking instruction. Nutrition knowledge and the effect each video had on participants' interest and intention to use the food were also measured. A vodcast containing four to six nutrition facts and demonstrating a recipe was preferred by most individuals (X2=10.954, df =4, P=0.027. Participants were indifferent regarding length preference. All formats were successful in increasing interest in cancer-preventing foods and delivering nutrition information to participants. Vodcasts containing a recipe demonstration may offer a convenient method of delivering nutrition information to community members. Keywords: community, dietetics, podcasts

Prepare Healthy Foods with Toddlers

Science.gov (United States)

Izumi-Taylor, Satomi; Rike, Cheryl

2011-01-01

Toddlers--from about 16 to 36 months--can learn a variety of skills as they prepare food and follow recipes in developmentally appropriate ways. Early childhood teachers are encouraged to support young children's healthy eating habits by offering simple food preparation experiences. When toddlers--and preschoolers--safely prepare healthy snacks,…

Hibernate Recipes A Problem-Solution Approach

CERN Document Server

Mak, Gary

2010-01-01

Hibernate continues to be the most popular out-of-the-box framework solution for Java Persistence and data/database accessibility techniques and patterns. It is used for e-commerce-based web applications as well as heavy-duty transactional systems for the enterprise. Gary Mak, the author of the best-selling Spring Recipes, now brings you Hibernate Recipes. This book contains a collection of code recipes and templates for learning and building Hibernate solutions for you and your clients. This book is your pragmatic day-to-day reference and guide for doing all things involving Hibernate. There

Experiential Cooking Programs for Low-Income Adults: Strategies for Success

Science.gov (United States)

Franck, Karen; Vineyard, Michelle; Olson, Ann; Peterson, Ashley

2012-01-01

Experiential cooking classes for low-income adults can help improve healthy nutrition behaviors. However, nutrition educators and Extension professionals can face challenges in successful implementation of these programs such as difficulties recruiting and retaining participants. Drawing upon lessons learned from a cooking intervention with…

Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students - study protocol.

Science.gov (United States)

Bernardo, Greyce Luci; Jomori, Manuela Mika; Fernandes, Ana Carolina; Colussi, Claudia Flemming; Condrasky, Margaret D; Proença, Rossana Pacheco da Costa

2017-12-20

factors. The control group participants have continued with their usual activities. Data analyses will evaluate the intervention effect on changes in outcomes within and between groups, as well as explore relations with personal characteristics. This method provides new evidence about whether or not a culinary intervention targeting university students has an impact on the improvement of cooking skills and healthy eating practices. Brazilian Clinical Trials Registry - RBR-8nwxh5 ( http://www.ensaiosclinicos.gov.br/rg/RBR-8nwxh5/ ).

Magical cooking: Some stylistic characteristics of the novel Like water for chocolate

Directory of Open Access Journals (Sweden)

Uršula Kastelic Vukadinović

2013-12-01

Full Text Available In the paper we analyze some of the stylistic characteristics of the novel Like Water for Chocolate from the perspective of a non-Mexican reader. The narrator of the story interlaces the typical linguistic structures specific to cooking recipes and the story of a forbidden love between Tita and Pedro. As a good cook she gives advice, describes the procedures for the preparation of the food, all of which she intertwines with the story as once told to her, which is explicitly expressed by using reporting verbs. We found out that one of the characteristics of the novel is the visualization of the story. The author herself says that her literary creation is based on visual images and that afterwards she turns them into a story. In the novel this is reflected in Tita`s intense response to sensory stimuli. In the article, we highlight examples from the text, structured according to the predominant senses involved. Through the food that Tita is preparing Tita and Pedro establish an unusual, passionate and sensual relationship. Among the ingredients for the dishes that are connected to their love story, the reader encounters many unknown Mexican cultural expressions, which do not hinder the understanding of the story. The text shows that we are dealing with a dish or an ingredient that is mentioned at the beginning as a part of the recipe or presented in such a context. Therefore, the coherence of the text is maintained. The reader takes pleasure in the reading that transports him to the distant worlds of magical realism.

Biogas cook stoves for healthy and sustainable diets? A case study in Southern India

Directory of Open Access Journals (Sweden)

Tal Lee Anderman

2015-09-01

Full Text Available Alternative cook stoves that replace solid fuels with cleaner energy sources, such as biogas, are gaining popularity in low-income settings across Asia, Africa and South America. Published research on these technologies focuses on their potential to reduce indoor air pollution and improve respiratory health. Effects on other cooking related aspects, such as diets and women’s time management, are less understood. In this study in southern India, we investigate if using biogas cook stoves alters household diets and women’s time management. We compare treatment households who are supplied with a biogas cook stove with comparison households who do not have access to these stoves, while controlling for several socio-economic factors. We find that diets of treatment households are more diverse than diets of comparison households. In addition, women from treatment households spend on average 40 minutes less cooking and 70 minutes less collecting firewood per day than women in comparison households. This study illustrates that alongside known benefits for respiratory health, using alternative cook stoves may benefit household diets and free up women’s time. To inform development investments and ensure these co-benefits, we argue that multiple dimensions of sustainability should be considered in evaluating the impact of alternative cook stoves.

Silverlight 2 Recipes A Problem-solution Approach

CERN Document Server

Ghosh, Cameron

2010-01-01

Microsoft .NET Architect Evangelist, Jit Ghosh, presents a practical companion guide to developing rich, interactive web applications with Silverlight 2. Common problems, issues, and every--day scenarios are tackled with a detailed discussion of the solution and ready--made code recipes that will save you hours of coding time. The recipes included in Silverlight 2 Recipes: A Problem-Solution Approach have been carefully selected and tested with the professional developer in mind. You'll find clearly and succinctly stated problems, well--architected solutions, and ample discussion of the code a

Wine distillates: practical operating recipe formulation for stills.

Science.gov (United States)

Osorio, Daniel; Pérez-Correa, J Ricardo; Biegler, Lorenz T; Agosin, Eduardo

2005-08-10

Consumer perceptions of flavors are associated with the chemical composition of foods. However, consumer preferences change; therefore, it is necessary for food manufacturers to be able to adapt their products. Unlike in aged spirits, the chemical composition of young spirits is determined during distillation; therefore, this is where distillers must tailor their operating recipes to the new trends. Even for an experienced distiller, the complexity of the process makes adapting the operating recipe far from straightforward. In this study, we developed a methodology for generating practical recipes that makes use of computer simulations and optimization techniques. We used Pisco Brandy, a young Muscat wine distillate from Chile and Peru as our case study. Even so, because our methodology is independent of the chemical composition of the broth, it can be applied throughout the industry. Drawing on the experience and preferences of industry enologists, we designed a preferred distillate and used our methodology to obtain the appropriate recipe. This recipe was validated in lab scale experiments, and we obtained a much closer distillate to the desired prescription than commercial products.

Molecular gastronomy, a scientific look at cooking.

Science.gov (United States)

This, Hervé

2009-05-19

Food preparation is such a routine activity that we often do not question the process. For example, why do we cook as we do? Why do we eat certain foods and avoid other perfectly edible ingredients? To help answer these questions, it is extremely important to study the chemical changes that food undergoes during preparation; even simply cutting a vegetable can lead to enzymatic reactions. For many years, these molecular transformations were neglected by the food science field. In 1988, the scientific discipline called "molecular gastronomy" was created, and the field is now developing in many countries. Its many applications fall into two categories. First, there are technology applications for restaurants, for homes, or even for the food industry. In particular, molecular gastronomy has led to "molecular cooking", a way of food preparation that uses "new" tools, ingredients, and methods. According to a British culinary magazine, the three "top chefs" of the world employ elements of molecular cooking. Second, there are educational applications of molecular gastronomy: new insights into the culinary processes have led to new culinary curricula for chefs in many countries such as France, Canada, Italy, and Finland, as well as educational programs in schools. In this Account, we focus on science, explain why molecular gastronomy had to be created, and consider its tools, concepts, and results. Within the field, conceptual tools have been developed in order to make the necessary studies. The emphasis is on two important parts of recipes: culinary definitions (describing the objective of recipes) and culinary "precisions" (information that includes old wives' tales, methods, tips, and proverbs, for example). As for any science, the main objective of molecular gastronomy is, of course, the discovery of new phenomena and new mechanisms. This explains why culinary precisions are so important: cooks of the past could see, but not interpret, phenomena that awaited scientific

Using Cooking, Baking, and Cutting Terms. Learning Activity Pack and Instructor's Guide 5.1a. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

Science.gov (United States)

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some of the terms used in recipes. Illustrated information sheets and learning activities are provided on important cooking, baking, and cutting terms. The…

Medicinal plant recipes from Kırklareli

OpenAIRE

Kültür, Şükran

2014-01-01

Abstract: In this study, have been reported different medicinal plant recipesin the Kırklareli region. 15 medicinal plant recipes belonging to 20 families (20wild plant species, 7 cultivated plant species) which were used for different medicinalpurposes by local people have been recorded totally 27 plant species in thearea. Traditional medicinal plant recipes have been mostly used for the traetmentof cough, cold and influenza.Key words: Ethnobotany, Kırklareli, Turkey, medicinal plant.

Quantifying parental preferences for interventions designed to improve home food preparation and home food environments during early childhood.

Science.gov (United States)

Virudachalam, Senbagam; Chung, Paul J; Faerber, Jennifer A; Pian, Timothy M; Thomas, Karen; Feudtner, Chris

2016-03-01

Though preparing healthy food at home is a critical health promotion habit, few interventions have aimed to improve parental cooking skills and behaviors. We sought to understand parents' preferences and priorities regarding interventions to improve home food preparation practices and home food environments during early childhood. We administered a discrete choice experiment using maximum difference scaling. Eighty English-speaking parents of healthy 1-4 year-old children rated the relative importance of potential attributes of interventions to improve home food preparation practices and home food environments. We performed latent class analysis to identify subgroups of parents with similar preferences and tested for differences between the subgroups. Participants were mostly white or black 21-45 year-old women whose prevalence of overweight/obesity mirrored the general population. Latent class analysis revealed three distinct groups of parental preferences for intervention content: a healthy cooking group, focused on nutrition and cooking healthier food; a child persuasion group, focused on convincing toddlers to eat home-cooked food; and a creative cooking group, focused on cooking without recipes, meal planning, and time-saving strategies. Younger, lower income, 1-parent households comprised the healthy cooking group, while older, higher income, 2-parent households comprised the creative cooking group (p cooked dinner regularly, unlike the other two groups (p food preparation practices. Such interventions are important for creating healthier home food environments and preventing obesity starting from early childhood. Copyright © 2015 Elsevier Ltd. All rights reserved.

Using Insects to Make Healthy Space Foods

Science.gov (United States)

Katayama, Naomi; Yamashita, Masamichi; Kok, Robert; Space Agriculture Task Force, J.

Providing foods to space crew is the important requirements to support long term manned space exploration. Foods fill not only physiological requirements to sustain life, but psychological needs for refreshment and joy during the long and hard mission to extraterrestrial planets. We designed joyful and healthy recipe with materials (plants, insects, fish et.cet. la.), which can be produced by the bio-regenerative agricultural system operated at limited resources available in spaceship or on Moon and Mars. And we need to get the storage method of the food without the problem of food poisoning. The consideration about the food allergy is necessary, too. Nutritional analysis on the basic vegetable menu consisting of rice, barley, soybean, sweet potato cassava, quinoa and green reveals a shortage of vitamins D and B12, cholesterol and sodium salt. Since vitamin D deficiency results in demineralization of bone. Vitamin B12 is essential to prevent pernicious anemia. Fish contains both vitamins D and B12. The pupa of the silkworm becomes the important nourishment source as protein and lipid. The silk thread uses it as clothing and cosmetics and medical supplies. However, we can use the silk thread as food as protein. A law of nature shakes high quality oils and fats included in termite for cooking. I use the bee as food after having used it for the pollination of the plant. Of course the honey becomes the important food, too. The snail and mud snail become the food as protein. We decided to use the menu consisting of the basic vegetarian menu plus insect and loach for further conceptual design of space agriculture. We succeeded to develop joyful and nutritious space recipe at the end. Since energy consumption for physical exercise activities under micro-or sub-gravity is less than the terrestrial case, choice of our space foods is essential to suppress blood sugar level, and prevent the metabolic syndrome. Because of less need of agricultural resources at choosing

Systemic nickel: the contribution made by stainless-steel cooking utensils.

Science.gov (United States)

Flint, G N; Packirisamy, S

1995-04-01

An extensive programme of cooking operations, using household recipes, has shown that, apart from aberrant values associated with new pans on first use, the contribution made by 19 Cr/9 Ni stainless-steel cooking utensils to nickel in the diet is negligible. The amount of nickel (0 to 8 micrograms) derived from the utensils in standard portions of various "aggressive" foodstuffs tested was less than that to be found occurring in 1 square of a bitter-sweet chocolate bar. New pans, if first used with acid fruits, can show a greater pick-up of nickel, which, in the worst case observed, amounted to approximately 1/5 of the normal daily intake for the average person (ca. 200 micrograms). This situation does not recur in subsequent usage, even after the pan has been cleaned by abrasion. A higher rate of nickel release was observed in new pans on first use from 4 manufacturers located in different countries and appears to be a general phenomenon. This could provide a possible explanation for the high pick-up of nickel by acid fruits reported in 1 instance in the literature.

Java EE 7 recipes a problem-solution approach

CERN Document Server

Juneau, Josh

2013-01-01

Java EE 7 Recipes takes an example-based approach in showing how to program Enterprise Java applications in many different scenarios. Be it a small-business web application, or an enterprise database application, Java EE 7 Recipes provides effective and proven solutions to accomplish just about any task that you may encounter. You can feel confident using the reliable solutions that are demonstrated in this book in your personal or corporate environment. The solutions in Java EE 7 Recipes are built using the most current Java Enterprise specifications, including EJB 3.2, JSF 2.2, Expression La

A Data Set of Portuguese Traditional Recipes Based on Published Cookery Books

Directory of Open Access Journals (Sweden)

Alexandra Soveral Dias

2018-03-01

Full Text Available This paper presents a data set resulting from the abstraction of books of traditional recipes for Portuguese cuisine. Only starters, main courses, side dishes, and soups were considered. Desserts, cakes, sweets, puddings, and pastries were not included. Recipes were characterized by the province and ingredients regardless of quantities or preparation. An exploratory characterization of recipes and ingredients is presented. Results show that Portuguese traditional recipes organize differently among the eleven provinces considered, setting up the basis for more detailed analyses of the 1382 recipes and 421 ingredients inventoried.

Recipes

Directory of Open Access Journals (Sweden)

Gerald Prince

1985-01-01

Full Text Available After a distinction is made between avant-garde texts, post-modernist texts, and experimental texts, it is argued that the latter consist in the productions and products of recipes for textual rewritings. These rewritings must be systematic, bear on formal as opposed to contentual matters, and have as a dominant the exploration of writing rather than self or world. Furthermore, they may be more or less impersonal, explicit, massive, and new. To put it in other words, an experimental text is one that is taken to substitute the being of writing for the writing of being.

Recipe for Reading.

Science.gov (United States)

Jenkins, Jacquelyn W.; Shaul, Nancy Pera

The program described in this paper was based upon the premise that the activity of cooking in the classroom is an excellent way of integrating all areas of learning and a very useful reading vehicle. Through cooking activities and related field trips, children can add to both their knowledge in basic subject areas and their motor skills as well…

The concept of cooking skills: A review with contributions to the scientific debate

Directory of Open Access Journals (Sweden)

Manuela Mika JOMORI

Full Text Available ABSTRACT This paper aimed to conduct a literature review about the concept of cooking skills to contribute to the scientific debate about the subject. A systematic search was performed in the Scopus, PubMed/MedLine and Web of Science databases as well as the periodicals of the Federal Agency for Support and Evaluation of Graduate Education in Brazil Coordenação de Aperfeiçoamento de Pessoal de Nível Superior website, using the following Portuguese and English keywords: cooking skills, cooking and food/meal preparation. We also consulted references cited by these papers, electronic dictionaries (in Portuguese, English and French, technical documents found on public and private institutional websites, as well as books. Basic, etymological/vernacular and systematic definitions for cooking were identified, including historical global and national contexts. To conceptualize cooking skills, categories related to food and individuals were established, purposing a conceptual model. The category related to food referred to the use of unprocessed/minimal processed foods (which require procedures prior to their preparation, and/or processed/ultra-processed foods (which need a little or no preparation, such as re-heating. The category related to individuals involved dimensions such as confidence, attitudes, behavior, and individual knowledge used to prepare foods. The historical definitions of cooking allowed us to clarify the concept of cooking skills. Considering the global context of valuing and recovering cooking for the promotion of healthy eating, this review can contribute to the scientific discussion about the concept of cooking skills. The purposed conceptual model enables parameters to be established for further investigations, allowing cooking interventions to be directed toward promoting healthy eating.

Broadband Ground Motion Simulation Recipe for Scenario Hazard Assessment in Japan

Science.gov (United States)

Koketsu, K.; Fujiwara, H.; Irikura, K.

2014-12-01

The National Seismic Hazard Maps for Japan, which consist of probabilistic seismic hazard maps (PSHMs) and scenario earthquake shaking maps (SESMs), have been published every year since 2005 by the Earthquake Research Committee (ERC) in the Headquarter for Earthquake Research Promotion, which was established in the Japanese government after the 1995 Kobe earthquake. The publication was interrupted due to problems in the PSHMs revealed by the 2011 Tohoku earthquake, and the Subcommittee for Evaluations of Strong Ground Motions ('Subcommittee') has been examining the problems for two and a half years (ERC, 2013; Fujiwara, 2014). However, the SESMs and the broadband ground motion simulation recipe used in them are still valid at least for crustal earthquakes. Here, we outline this recipe and show the results of validation tests for it.Irikura and Miyake (2001) and Irikura (2004) developed a recipe for simulating strong ground motions from future crustal earthquakes based on a characterization of their source models (Irikura recipe). The result of the characterization is called a characterized source model, where a rectangular fault includes a few rectangular asperities. Each asperity and the background area surrounding the asperities have their own uniform stress drops. The Irikura recipe defines the parameters of the fault and asperities, and how to simulate broadband ground motions from the characterized source model. The recipe for the SESMs was constructed following the Irikura recipe (ERC, 2005). The National Research Institute for Earth Science and Disaster Prevention (NIED) then made simulation codes along this recipe to generate SESMs (Fujiwara et al., 2006; Morikawa et al., 2011). The Subcommittee in 2002 validated a preliminary version of the SESM recipe by comparing simulated and observed ground motions for the 2000 Tottori earthquake. In 2007 and 2008, the Subcommittee carried out detailed validations of the current version of the SESM recipe and the NIED

Short term exposure to cooking fumes and pulmonary function

OpenAIRE

Qvenild Torgunn; Svendsen Kristin; Svedahl Sindre; Sjaastad Ann; Hilt Bjørn

2009-01-01

Abstract Background Exposure to cooking fumes may have different deleterious effects on the respiratory system. The aim of this study was to look at possible effects from inhalation of cooking fumes on pulmonary function. Methods Two groups of 12 healthy volunteers (A and B) stayed in a model kitchen for two and four hours respectively, and were monitored with spirometry four times during twenty four hours, on one occasion without any exposure, and on another with exposure to controlled level...

Automated CD-SEM recipe creation technology for mass production using CAD data

Science.gov (United States)

Kawahara, Toshikazu; Yoshida, Masamichi; Tanaka, Masashi; Ido, Sanyu; Nakano, Hiroyuki; Adachi, Naokaka; Abe, Yuichi; Nagatomo, Wataru

2011-03-01

Critical Dimension Scanning Electron Microscope (CD-SEM) recipe creation needs sample preparation necessary for matching pattern registration, and recipe creation on CD-SEM using the sample, which hinders the reduction in test production cost and time in semiconductor manufacturing factories. From the perspective of cost reduction and improvement of the test production efficiency, automated CD-SEM recipe creation without the sample preparation and the manual operation has been important in the production lines. For the automated CD-SEM recipe creation, we have introduced RecipeDirector (RD) that enables the recipe creation by using Computer-Aided Design (CAD) data and text data that includes measurement information. We have developed a system that automatically creates the CAD data and the text data necessary for the recipe creation on RD; and, for the elimination of the manual operation, we have enhanced RD so that all measurement information can be specified in the text data. As a result, we have established an automated CD-SEM recipe creation system without the sample preparation and the manual operation. For the introduction of the CD-SEM recipe creation system using RD to the production lines, the accuracy of the pattern matching was an issue. The shape of design templates for the matching created from the CAD data was different from that of SEM images in vision. Thus, a development of robust pattern matching algorithm that considers the shape difference was needed. The addition of image processing of the templates for the matching and shape processing of the CAD patterns in the lower layer has enabled the robust pattern matching. This paper describes the automated CD-SEM recipe creation technology for the production lines without the sample preparation and the manual operation using RD applied in Sony Semiconductor Kyusyu Corporation Kumamoto Technology Center (SCK Corporation Kumamoto TEC).

Supporting Families to Cook at Home and Eat Together: Findings From a Feasibility Study.

Science.gov (United States)

Utter, Jennifer; Denny, Simon

The current study tested the feasibility and acceptability of an intervention that provided families with meal plans, recipes, and ingredients to cook meals at home. Ten diverse families (1 adolescent, 1 parent) were provided with the resources to prepare 5 family dinners/wk for 8 weeks. Process data were collected by weekly telephone calls. Outcome data were collected by open-ended interviews with parent or caregiver and adolescents, separately. Most of the meals provided were prepared (86%) and a high proportion of meals prepared were eaten together by families (96%). Both parents and adolescents reported that the intervention was acceptable, particularly the opportunity to try new foods. Families reported multiple benefits to participation, including eating healthier, feeling better, and having improved relationships. Providing families with resources for home cooking appears to be an acceptable and well-enjoyed intervention. Further research measuring the health and social impacts of this intervention is warranted. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Design implications for a community-based social recipe system

NARCIS (Netherlands)

Lim, V.; Yalvac, F.; Funk, M.; Hu, J.; Rauterberg, G.W.M.; Regazzoni, C.S.; Marcenaro, L.

2014-01-01

We introduced the concept of a community-based social recipe system which suggests recipes to groups of users based on available ingredients from these users (i.e. who can be from the same household or different households). In this paper we discuss the relevance and desirability of such a system

Data Recipes: Toward Creating How-To Knowledge Base for Earth Science Data

Science.gov (United States)

Shen, Suhung; Lynnes, Chris; Acker, James G.; Beaty, Tammy

2015-01-01

Both the diversity and volume of Earth science data from satellites and numerical models are growing dramatically, due to an increasing population of measured physical parameters, and also an increasing variety of spatial and temporal resolutions for many data products. To further complicate matters, Earth science data delivered to data archive centers are commonly found in different formats and structures. NASA data centers, managed by the Earth Observing System Data and Information System (EOSDIS), have developed a rich and diverse set of data services and tools with features intended to simplify finding, downloading, and working with these data. Although most data services and tools have user guides, many users still experience difficulties with accessing or reading data due to varying levels of familiarity with data services, tools, and or formats. The data recipe project at Goddard Earth Science Data and Information Services Center (GES DISC) was initiated in late 2012 for enhancing user support. A data recipe is a How-To online explanatory document, with step-by-step instructions and examples of accessing and working with real data (http:disc.sci.gsfc.nasa.govrecipes). The current suite of recipes has been found to be very helpful, especially to first-time-users of particular data services, tools, or data products. Online traffic to the data recipe pages is significant, even though the data recipe topics are still limited. An Earth Science Data System Working Group (ESDSWG) for data recipes was established in the spring of 2014, aimed to initiate an EOSDIS-wide campaign for leveraging the distributed knowledge within EOSDIS and its user communities regarding their respective services and tools. The ESDSWG data recipe group is working on an inventory and analysis of existing data recipes and tutorials, and will provide guidelines and recommendation for writing and grouping data recipes, and for cross linking recipes to data products. This presentation gives an

20 Recipes for Programming MVC 3 Faster, Smarter Web Development

CERN Document Server

Munro, Jamie

2011-01-01

There's no need to reinvent the wheel every time you run into a problem with ASP.NET's Model-View-Controller (MVC) framework. This concise cookbook provides recipes to help you solve tasks many web developers encounter every day. Each recipe includes the C# code you need, along with a complete working example of how to implement the solution. Learn practical techniques for applying user authentication, providing faster page reloads, validating user data, filtering search results, and many other issues related to MVC3 development. These recipes help you: Restrict access to views with password

Distribution of Radioactive Cesium during Milling and Cooking of Contaminated Buckwheat.

Science.gov (United States)

Hachinohe, Mayumi; Nihei, Naoto; Kawamoto, Shinichi; Hamamatsu, Shioka

2018-06-01

To clarify the behavior of radioactive cesium (Cs) in buckwheat grains during milling and cooking processes, parameters such as processing factor (Pf) and food processing retention factor (Fr) were evaluated in two lots of buckwheat grains, R1 and R2, with different concentrations of radioactive Cs. Three milling fractions, the husk, bran, and flour fractions, were obtained using a mill and electric sieve. The radioactive Cs ( 134 Cs + 137 Cs) concentrations in husk and bran were higher than that in grain, whereas the concentration in flour was lower than that in grain. Pf values for the flours of R1 and R2 were 0.60 and 0.80, respectively. Fr values for the flours of R1 and R2 were 0.28 and 0.53, respectively. Raw buckwheat noodles (soba) were prepared using a mixture of buckwheat flour and wheat flour according to the typical recipe and were cooked with boiling water for 0.5, 1, and 2 min, followed by rinsing with water. Pf values for the soba boiled for 2 min (optimal for eating) made with R1 and R2 were 0.34 and 0.40, respectively. Fr values for these R1 and R2 samples were 0.55 and 0.66, respectively. Pf and Fr values for soba boiled for different times for both R1 and R2 were less than 0.6 and 0.8, respectively. Thus, buckwheat flour and its product, soba, cooked by boiling, are considered acceptable for human consumption according to the standard limit for radioactive Cs in buckwheat grains.

Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball.

Science.gov (United States)

Yildiz Turp, Gulen; Icier, Filiz; Kor, Gamze

2016-04-01

The objective of the current study was to improve the quality characteristics of ohmically pre-cooked beef meatballs via infrared cooking as a final stage. Samples were pre-cooked in a specially designed-continuous type ohmic cooker at a voltage gradient of 15.26 V/cm for 92 s. Infrared cooking was then applied to the pre-cooked samples at different combinations of heat fluxes (3.706, 5.678, and 8.475 kW/m(2)), application distances (10.5, 13.5, and 16.5 cm) and application durations (4, 8, and 12min). Effects of these parameters on color, texture and cooking characteristics of ohmically pre-cooked beef meatballs were investigated. The appearance of ohmically pre-cooked meatball samples was improved via infrared heating. A dark brown layer desired in cooked meatballs formed on the surface of the meatballs with lowest application distance (10.5 cm) and longest application duration (12 min). The texture of the samples was also improved with these parameters. However the cooking yield of the samples decreased at the longest application duration of infrared heating. Copyright © 2015 Elsevier Ltd. All rights reserved.

Mediterranean Diet: Choose This Heart-Healthy Diet Option

Science.gov (United States)

... Lifestyle Nutrition and healthy eating The heart-healthy Mediterranean diet is a healthy eating plan based on typical ... Mediterranean-style cooking. Here's how to adopt the Mediterranean diet. By Mayo Clinic Staff If you're looking ...

7 CFR 1767.30 - Sales expenses.

Science.gov (United States)

2010-01-01

.... Demonstrating uses of utility services. 2. Conducting cooking schools, preparing recipes, and related home... otherwise in connection with civic lighting contests, canning, or cooking contests, and bazaars in order to... distributed generally, such as recipe books when not offered as inducement to purchase appliances. 7. Printing...

Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes.

Science.gov (United States)

Peng, Chiung-Yu; Lan, Cheng-Hang; Lin, Pei-Chen; Kuo, Yi-Chun

2017-02-15

Cooking oil fumes (COFs) contain a mixture of chemicals. Of all chemicals, aldehydes draw a great attention since several of them are considered carcinogenic and formation of long-chain aldehydes is related to fatty acids in cooking oils. The objectives of this research were to compare aldehyde compositions and concentrations in COFs produced by different cooking oils, cooking methods, and food types and to suggest better cooking practices. This study compared aldehydes in COFs produced using four cooking oils (palm oil, rapeseed oil, sunflower oil, and soybean oil), three cooking methods (stir frying, pan frying, and deep frying), and two foods (potato and pork loin) in a typical kitchen. Results showed the highest total aldehyde emissions in cooking methods were produced by deep frying, followed by pan frying then by stir frying. Sunflower oil had the highest emissions of total aldehydes, regardless of cooking method and food type whereas rapeseed oil and palm oil had relatively lower emissions. This study suggests that using gentle cooking methods (e.g., stir frying) and using oils low in unsaturated fatty acids (e.g., palm oil or rapeseed oil) can reduce the production of aldehydes in COFs, especially long-chain aldehydes such as hexanal and t,t-2,4-DDE. Copyright © 2016 Elsevier B.V. All rights reserved.

Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region.

Science.gov (United States)

Neff, Margaret R; Bhavsar, Satyendra P; Braekevelt, Eric; Arts, Michael T

2014-12-01

Fish is often promoted as a healthy part of the human diet due its high content of long chain n-3 polyunsaturated fatty acids (LC-PUFA). Previous studies have shown that cooked fish can have different fatty acid profiles than raw fillets, depending on the cooking method and fish species. In this study, the fatty acid content of broiled, baked or fried skinless, boneless fillets of four fish species from the tributaries of the Great Lakes, or connecting rivers, was compared to fatty acid profiles in raw sections from the same fillet. Cooking treatments had little effect on n-3 fatty acid content; however, fried treatments generally had higher n-6 and MUFA content, which is likely a result of the cooking oil used (canola). Broiling or baking is generally the most healthy option presented in this study, as these methods result in lower levels of less-favourable fatty acids; however, the choice of cooking oil may also influence the overall fatty acid content in cooked fish. Crown Copyright © 2014. Published by Elsevier Ltd. All rights reserved.

Weight maintenance through behaviour modification with a cooking course or neurolinguistic programming.

Science.gov (United States)

Sørensen, Lone Brinkmann; Greve, Tine; Kreutzer, Martin; Pedersen, Ulla; Nielsen, Claus Meyer; Toubro, Søren; Astrup, Arne

2011-01-01

We compared the effect on weight regain of behaviour modification consisting of either a gourmet cooking course or neurolinguistic programming (NLP) therapy. Fifty-six overweight and obese subjects participated. The first step was a 12-week weight loss program. Participants achieving at least 8% weight loss were randomized to five months of either NLP therapy or a course in gourmet cooking. Follow-up occurred after two and three years. Forty-nine participants lost at least 8% of their initial body weight and were randomized to the next step. The NLP group lost an additional 1.8 kg and the cooking group lost 0.2 kg during the five months of weight maintenance (NS). The dropout rate in the cooking group was 4%, compared with 26% in the NLP group (p=0.04). There was no difference in weight maintenance after two and three years of follow-up. In conclusion, weight loss in overweight and obese participants was maintained equally efficiently with a healthy cooking course or NLP therapy, but the dropout rate was lower during the active cooking treatment.

Supersymmetric Recipes (1/3)

CERN Multimedia

CERN. Geneva

2011-01-01

In these lectures, I shall describe the theory of supersymmetry accessible to people with a knowledge of basic quantum field theory. The lectures will contain recipes of how to calculate which interactions (and which special relations) are in supersymmetry, without providing detailed proofs of where they come from. We shall also cover: motivation for weak-scale supersymmetry and the minimal supersymmetric standard model.

Surprise, Recipes for Surprise, and Social Influence.

Science.gov (United States)

Loewenstein, Jeffrey

2018-02-07

Surprising people can provide an opening for influencing them. Surprises garner attention, are arousing, are memorable, and can prompt shifts in understanding. Less noted is that, as a result, surprises can serve to persuade others by leading them to shifts in attitudes. Furthermore, because stories, pictures, and music can generate surprises and those can be widely shared, surprise can have broad social influence. People also tend to share surprising items with others, as anyone on social media has discovered. This means that in addition to broadcasting surprising information, surprising items can also spread through networks. The joint result is that surprise not only has individual effects on beliefs and attitudes but also collective effects on the content of culture. Items that generate surprise need not be random or accidental. There are predictable methods or recipes for generating surprise. One such recipe is discussed, the repetition-break plot structure, to explore the psychological and social possibilities of examining surprise. Recipes for surprise offer a useful means for understanding how surprise works and offer prospects for harnessing surprise to a wide array of ends. Copyright © 2017 Cognitive Science Society, Inc.

Search Recipes

Science.gov (United States)

... Cost: Makes: 8 servings 3-Can Chili Favorite Cookbook With almost no cooking required to prepare this chili , just open cans of beans, corn, and tomatoes, and heat everything together in a pan! Rating: Total Cost: Makes: 6 Servings 30-Minute ...

Caribbean (English-Speaking) Women in the United States: Cooking for Diabetes Prevention and Management.

Science.gov (United States)

Thomas, Nigel Mark

2018-01-22

This study surveyed 152 Caribbean-American women about their acculturation levels; their health behaviors; and their perceptions about a website portal for diabetes prevention and management. Participants followed a study link to documents created via SurveyMonkey. The study link included seven edited videos each fewer than 2 min; the videos included ingredients; preparation/cooking instructions; and plating tips for modifying traditional Caribbean meals for diabetes management and prevention. Overall engagement in six healthy living behaviors was moderate Mean = 2.07; Minimum = 1 (Never); Maximum = 3.0 (Always). Self-efficacy for cooking 'healthy' before exploring the website was a mean 3.52 between 40 and 60% confident (SD = 1.509) versus the after Mean of 4.59 closest to 80% confident (SD = 1.154); t = - 10.353, df = 147 (P cooking meals more consistent with diabetes prevention and management.

Physics in the kitchen

Directory of Open Access Journals (Sweden)

Barham Peter

2013-01-01

Full Text Available Abstract The kitchen is a laboratory and cooking is an experimental science. When we cook we generally follow a recipe (either written or from memory; we select, quantify and process the ingredients and then serve the food to our friends, family or guests. A good cook (or scientist will keep records in a notebook of exactly what they do so that they can repeat the experiment (recipe as required.

Do food blogs serve as a source of nutritionally balanced recipes? An analysis of 6 popular food blogs.

Science.gov (United States)

Schneider, Elizabeth P; McGovern, Emily E; Lynch, Colleen L; Brown, Lisa S

2013-01-01

To determine whether sampled food blogs provide nutritionally balanced recipes. Two entree recipes per season, per year (2010-2011) were selected from 6 highly ranked food blogs (n = 96). Food Processor Nutrition and Fitness software was used to analyze sodium, saturated fat, and energy content. Analysis was separated by protein type (vegetarian, poultry, red meat, and seafood). Recipes met energy recommendations but were excessive in saturated fat and sodium. Vegetarian and seafood recipes were significantly lower in risk nutrients compared with red meat and poultry recipes. Red meat recipes were not significantly different from poultry recipes for risk nutrients studied; poultry recipes were higher in sodium and energy compared with red meat recipes. The public should be aware of the nutritional limitations of popular food blogs; dietitians could assist in modifying blog recipes for individuals and partner with bloggers to improve the nutritional profile of recipes. Copyright © 2013 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Healthy Living after Stroke

Science.gov (United States)

... Nutrition Cooking for Health Food for Thought: Heart-healthy Diet is Also Good For Your Brain Physical Activity Get Moving and Boost Your Brain Power Understanding Risky Conditions Converging Risk Factors for Stroke ...

Cooking and Society

OpenAIRE

Teplá, Hedvika

2012-01-01

The bachelor thesis "Cooking and Society" focuses on cooking, a process of food preparation. The thesis analyzes cooking as a leisure activity, type of housework and it also discusses the relation between cooking and cultural identity. It focuses on the importance of national and ethnic cuisine and deals with the differences in cooking influenced by religion and social stratification. The thesis also deals with the acquisition of cooing skills and transgeneral transfer of cooking skills. It d...

Short term exposure to cooking fumes and pulmonary function

Directory of Open Access Journals (Sweden)

Qvenild Torgunn

2009-05-01

Full Text Available Abstract Background Exposure to cooking fumes may have different deleterious effects on the respiratory system. The aim of this study was to look at possible effects from inhalation of cooking fumes on pulmonary function. Methods Two groups of 12 healthy volunteers (A and B stayed in a model kitchen for two and four hours respectively, and were monitored with spirometry four times during twenty four hours, on one occasion without any exposure, and on another with exposure to controlled levels of cooking fumes. Results The change in spirometric values during the day with exposure to cooking fumes, were not statistically significantly different from the changes during the day without exposure, with the exception of forced expiratory time (FET. The change in FET from entering the kitchen until six hours later, was significantly prolonged between the exposed and the unexposed day with a 15.7% increase on the exposed day, compared to a 3.2% decrease during the unexposed day (p-value = 0.03. The same tendency could be seen for FET measurements done immediately after the exposure and on the next morning, but this was not statistically significant. Conclusion In our experimental setting, there seems to be minor short term spirometric effects, mainly affecting FET, from short term exposure to cooking fumes.

Validation of novel recipes for double-blind, placebo-controlled food challenges in children and adults.

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Vlieg-Boerstra, B J; Herpertz, I; Pasker, L; van der Heide, S; Kukler, J; Jansink, C; Vaessen, W; Beusekamp, B J; Dubois, A E J

2011-07-01

In double-blind, placebo-controlled food challenges (DBPCFCs), the use of challenge materials in which blinding is validated is a prerequisite for obtaining true blinded conditions during the test procedure. Therefore, the aim of this study was to enlarge the available range of validated recipes for DBPCFCs to facilitate oral challenge tests in all age groups, including young children, while maximizing the top dose in an acceptable volume. Recipes were developed and subsequently validated by a panel recruited by a matching sensory test. The best 30% of candidates were selected to participate in sensory testing using the paired comparison test. For young children, three recipes with cow's milk and one recipe with peanut could be validated which may be utilized in DBPCFCs. For children older than 4 years and adults, one recipe with egg, two with peanut, one with hazelnut, and one with cashew nut were validated for use in DBPCFCs. All recipes contained larger amounts of allergenic foods than previously validated. These recipes increase the range of validated recipes for use in DBPCFCs in adults and children. © 2011 John Wiley & Sons A/S.

Flex 4 Cookbook Real-world recipes for developing Rich Internet Applications

CERN Document Server

Noble, Joshua; Braithwaite, Garth; Casario, Marco; Tretola, Rich

2010-01-01

With this collection of proven recipes, you have the ideal problem-solving guide for developing interactive Rich Internet Applications on the Adobe Flash Platform. You'll find answers to hundreds of common problems you may encounter when using Adobe Flex, Flex 4 Framework, or Flash Builder, Adobe's GUI-based development tool. Flex 4 Cookbook has hands-on recipes for everything from Flex basics to solutions for working with visual components and data access, as well as tips on application development, unit testing, and Adobe AIR. Each recipe provides an explanation of how and why it works, an

An Experiential Cooking and Nutrition Education Program Increases Cooking Self-Efficacy and Vegetable Consumption in Children in Grades 3-8.

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Jarpe-Ratner, Elizabeth; Folkens, Stephanie; Sharma, Sonika; Daro, Deborah; Edens, Neilé K

Evaluate the effect of a community-based, experiential cooking and nutrition education program on consumption of fruits and vegetables and associated intermediate outcomes in students from low-income families. Quasi-experimental program evaluation by pre-post survey of participating students and their parents. Underserved elementary and middle schools in Chicago. Students (n = 271; 65% girls, 44% Hispanic, 32% African American; 94% eligible for free/reduced price lunch) in grades 3-8 selected by school staff to participate by variable inclusion criteria. 59% of students who applied returned both pre- and post-surveys. Ten-week (2 h/wk) chef-instructor-led program held in cafeteria kitchens after school. Changes in student nutrition knowledge, cooking self-efficacy, fruit and vegetable liking and consumption, and communication to family about healthy eating. Changes from beginning to end of program were analyzed with paired t test. Results were considered significant at P cooking self-efficacy score from 3.2 to 3.6, and vegetable consumption score from 2.2 to 2.4 (all P cooking and nutrition education programs led by chef-instructors may be effective ways to improve nutrition in low-income communities. Copyright © 2016 The Authors. Published by Elsevier Inc. All rights reserved.

New validated recipes for double-blind placebo-controlled low-dose food challenges.

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Winberg, Anna; Nordström, Lisbeth; Strinnholm, Åsa; Nylander, Annica; Jonsäll, Anette; Rönmark, Eva; West, Christina E

2013-05-01

Double-blind placebo-controlled food challenges are considered the most reliable method to diagnose or rule out food allergy. Despite this, there are few validated challenge recipes available. The present study aimed to validate new recipes for low-dose double-blind placebo-controlled food challenges in school children, by investigating whether there were any sensory differences between the active materials containing cow's milk, hen's egg, soy, wheat or cod, and the placebo materials. The challenge materials contained the same hypoallergenic amino acid-based product, with or without added food allergens. The test panels consisted of 275 school children, aged 8-10 and 14-15 yr, respectively, from five Swedish schools. Each participant tested at least one recipe. Standardized blinded triangle tests were performed to investigate whether any sensory differences could be detected between the active and placebo materials. In our final recipes, no significant differences could be detected between the active and placebo materials for any challenge food (p > 0.05). These results remained after stratification for age and gender. The taste of challenge materials was acceptable, and no unfavourable side effects related to test materials were observed. In summary, these new validated recipes for low-dose double-blinded food challenges contain common allergenic foods in childhood; cow's milk, hen's egg, soy, wheat and cod. All test materials contain the same liquid vehicle, which facilitates preparation and dosing. Our validated recipes increase the range of available recipes, and as they are easily prepared and dosed, they may facilitate the use of double-blind placebo-controlled food challenges in daily clinical practice. © 2013 John Wiley & Sons A/S. Published by Blackwell Publishing Ltd.

Kitchen Magic: A Nutrition and Cooking Activities Handbook.

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Crist, Mary Jo; And Others

This handbook on nutrition and cooking is one of a series written especially for parents and other caregivers. Contents include: (1) the importance of nutrition, (2) the four basic food groups in terms of serving size, menu planning, and major nutrients, (3) ways to build healthy attitudes toward food, (4) unsafe foods which have the potential to…

Public perceptions of cooking and the implications for cooking behaviour in the USA.

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Wolfson, Julia A; Smith, Katherine Clegg; Frattaroli, Shannon; Bleich, Sara N

2016-06-01

Despite the importance of cooking in modern life, public perceptions about what it means to cook are unknown. We aimed to examine perceptions of cooking and their association with cooking confidence, attitudes and behaviours in the USA. We designed and fielded a nationally representative survey among US adults (n 1112) in April 2015. We used factor analysis to identify perceptions about cooking and multivariate ordered logit and Poisson models to explore associations between those perceptions and cooking confidence, attitudes and behaviours. Nationally representative web-based survey of US adults. US adults aged ≥18 years. Americans conceptualized cooking in three ways: the use of scratch ingredients, convenience foods and not using heat. Respondents who perceived cooking as including convenience foods were less confident in their ability to cook from scratch (OR=0·52, Pcooking (OR=0·68, P=0·01) than those who did not. Although individuals who perceived cooking as including only scratch ingredients reported cooking dinner (4·31 times/week) and using packaged/boxed products (0·95 times/week) the least frequently, few notable differences in the frequency of cooking meals were observed. Cooking frequency is similar among US adults regardless of how they perceive cooking, but cooking confidence and enjoyment are lowest among Americans who perceive cooking as including the use of convenience foods. These insights should inform the development of more specific measures of cooking behaviour as well as meaningful and targeted public health messages to encourage healthier cooking.

Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus).

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Uran, Harun; Gokoglu, Nalan

2014-04-01

The aim of this study was to determine the nutritional and quality characteristics of anchovy after cooking. The fish were cooked by different methods (frying, baking and grilling) at two different temperatures (160 °C, 180 °C). Crude ash, crude protein and crude fat contents of cooked fish increased due to rise in dry matter contents. While cooking methods affected mineral content of anchovy, cooking temperature did not affect. The highest values of monounsaturated fatty acids were found in baked samples. Polyunsaturated fatty acids in baked samples were also high and similar in fried samples. Fried samples, which were the most preferred, lost its nutritional characteristics more than baked and grilled samples. Grilled and baked fish samples can be recommended for healthy consumption. However, grilled fish samples had hard texture due to more moisture loss than other methods. Therefore, it is concluded that baking is the best cooking method for anchovy.

Changes in bacterial and fungal communities across compost recipes, preparation methods, and composting times.

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Neher, Deborah A; Weicht, Thomas R; Bates, Scott T; Leff, Jonathan W; Fierer, Noah

2013-01-01

Compost production is a critical component of organic waste handling, and compost applications to soil are increasingly important to crop production. However, we know surprisingly little about the microbial communities involved in the composting process and the factors shaping compost microbial dynamics. Here, we used high-throughput sequencing approaches to assess the diversity and composition of both bacterial and fungal communities in compost produced at a commercial-scale. Bacterial and fungal communities responded to both compost recipe and composting method. Specifically, bacterial communities in manure and hay recipes contained greater relative abundances of Firmicutes than hardwood recipes with hay recipes containing relatively more Actinobacteria and Gemmatimonadetes. In contrast, hardwood recipes contained a large relative abundance of Acidobacteria and Chloroflexi. Fungal communities of compost from a mixture of dairy manure and silage-based bedding were distinguished by a greater relative abundance of Pezizomycetes and Microascales. Hay recipes uniquely contained abundant Epicoccum, Thermomyces, Eurotium, Arthrobotrys, and Myriococcum. Hardwood recipes contained relatively abundant Sordariomycetes. Holding recipe constant, there were significantly different bacterial and fungal communities when the composting process was managed by windrow, aerated static pile, or vermicompost. Temporal dynamics of the composting process followed known patterns of degradative succession in herbivore manure. The initial community was dominated by Phycomycetes, followed by Ascomycota and finally Basidiomycota. Zygomycota were associated more with manure-silage and hay than hardwood composts. Most commercial composters focus on the thermophilic phase as an economic means to insure sanitation of compost from pathogens. However, the community succeeding the thermophilic phase begs further investigation to determine how the microbial dynamics observed here can be best managed

Make the Most of Play - Tips for Kids to Get Active

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Is Childhood Obesity an Issue in Your Home?

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Frequently Asked Questions about Sugar

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Staying Fit with Chronic Pain

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Single-Parent and Working-Parent Heart Health

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Tips to Make Fast Food Friendlier for Kids

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Target Heart Rates

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Busy Parents and Caregivers Must Care for Themselves

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Non-Nutritive Sweeters (Artificial Sweeteners)

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Sodium (Salt or Sodium Chloride)

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Added Sugars

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Addressing Your Child's Weight at the Doctor

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

AHA's Recommendations for Physical Activity in Children

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Sugar 101

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Alcohol and Heart Health

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Preventing Heart Disease - At Any Age

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Five Ways That Play Can Change Your Day

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Why Is It So Hard to Quit?

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Caffeine and Heart Disease

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

A Little Planning Helps Your Heart--and Your Budget

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Preventing Childhood Obesity: Tips for Parents and Caregivers

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Salty Six

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Heart Disease -- The Top 10 Reasons Men Put Off Doctor Visits

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

When Is the Best Time of Day to Work Out?

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Dental Health and Heart Health

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Get Your Kids Moving and Check Some Chores off Your List

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Smoking: Do You Really Know the Risks?

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Protein and Heart Health

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Portion Size Versus Serving Size

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Depression After a Cardiac Event or Diagnosis

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Mediterranean Diet

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Mental Health and Heart Health

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Understanding Heart Valve Problems and Causes

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... Check Recipe Certification Program Nutrition Requirements Heart-Check Professional Resources Contact the Heart-Check Certification Program Simple Cooking and Recipes Dining Out Choosing a Restaurant Deciphering ...

Bargaining agents based system for automatic classification of potential allergens in recipes

Directory of Open Access Journals (Sweden)

José ALEMANY

2016-11-01

Full Text Available The automatic recipe recommendation which take into account the dietary restrictions of users (such as allergies or intolerances is a complex and open problem. Some of the limitations of the problem is the lack of food databases correctly labeled with its potential allergens and non-unification of this information by companies in the food sector. In the absence of an appropriate solution, people affected by food restrictions cannot use recommender systems, because this recommend them inappropriate recipes. In order to resolve this situation, in this article we propose a solution based on a collaborative multi-agent system, using negotiation and machine learning techniques, is able to detect and label potential allergens in recipes. The proposed system is being employed in receteame.com, a recipe recommendation system which includes persuasive technologies, which are interactive technologies aimed at changing users’ attitudes or behaviors through persuasion and social influence, and social information to improve the recommendations.

Cooking without salt

Science.gov (United States)

... this page: //medlineplus.gov/ency/patientinstructions/000760.htm Cooking without salt To use the sharing features on ... other dishes to add zest. Try Salt-free Cooking Explore cooking with salt substitutes. Add a splash ...

Computer Algebra Recipes for Mathematical Physics

CERN Document Server

Enns, Richard H

2005-01-01

Over two hundred novel and innovative computer algebra worksheets or "recipes" will enable readers in engineering, physics, and mathematics to easily and rapidly solve and explore most problems they encounter in their mathematical physics studies. While the aim of this text is to illustrate applications, a brief synopsis of the fundamentals for each topic is presented, the topics being organized to correlate with those found in traditional mathematical physics texts. The recipes are presented in the form of stories and anecdotes, a pedagogical approach that makes a mathematically challenging subject easier and more fun to learn. Key features: * Uses the MAPLE computer algebra system to allow the reader to easily and quickly change the mathematical models and the parameters and then generate new answers * No prior knowledge of MAPLE is assumed; the relevant MAPLE commands are introduced on a need-to-know basis * All MAPLE commands are indexed for easy reference * A classroom-tested story/anecdote format is use...

Genre and text-type conventions in Early Modern Women´s recipe books

Directory of Open Access Journals (Sweden)

Isabel de la Cruz Cabanillas

2017-07-01

Full Text Available Early Modern recipe books map onto women’s roles in the period. Women were responsible for the health and care of all their household members. This explains the women´s interest in gathering information on the topic, usually put together in manuscripts which circulated in the women´s intellectual and domestic circles to serve this purpose. The manuscript is viewed as an artefact likely to be changed to meet the needs of its users. The article seeks to explore genre and text-type conventions in a corpus of medical and culinary recipes written or compiled by women in the seventeenth and eighteenth centuries of Early Modern Britain. The recipes in this period show patterns of continuity from medieval times but also patterns of variation to foreshadow the shape of modern recipes.

Software Process Improvement: Blueprints versus Recipes

DEFF Research Database (Denmark)

Aaen, Ivan

2003-01-01

Viewing software processes as blueprints emphasizes that design is separate from use, and thus that software process designers and users are independent. In the approach presented here, software processes are viewed as recipes; developers individually and collectively design their own software...... processes through facilitation, reflection, and improvisation. Udgivelsesdato: SEP-OCT...

Shell Scripting Expert Recipes for Linux, Bash and more

CERN Document Server

Parker, Steve

2011-01-01

A compendium of shell scripting recipes that can immediately be used, adjusted, and applied The shell is the primary way of communicating with the Unix and Linux systems, providing a direct way to program by automating simple-to-intermediate tasks. With this book, Linux expert Steve Parker shares a collection of shell scripting recipes that can be used as is or easily modified for a variety of environments or situations. The book covers shell programming, with a focus on Linux and the Bash shell; it provides credible, real-world relevance, as well as providing the flexible tools to get started

Just add a pinch of salt!--current directions for the use of salt in recipes in Australian magazines.

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Webster, Jacqui; Dunford, Elizabeth; Barzi, Federica; Neal, Bruce

2010-02-01

Australians currently consume too much salt causing adverse consequences for health. The media play an important role in the provision of nutrition advice to consumers. Previous research shows that many foods advertized in consumer magazines are high in salt, but little research has examined magazine recipes in this context. The aim of this project was to summarize directions for salt use in recipes in leading Australian magazines. In August 2007 and 2008, the top 10 magazines by circulation that included at least five recipes, were examined. Standardized information was collected about directions for salt use in recipes. Three hundred and thirty recipes were identified in 2007 and 417 in 2008. About 68% of recipes included high-salt ingredients, 37% instructed to season with salt, 10% instructed to add a specific quantity of salt and 15% recommended selection of low-salt ingredients. There was substantial variability in directions for salt use in recipes between magazines, but no clear differences between 2007 and 2008. Many recipes advised to add salt in direct contradiction to national dietary guidelines. There is clear potential for editorial guidelines on salt use in recipes to play a role in advancing public health efforts in Australia and other such nations.

Facts about Type 2

Medline Plus

Full Text Available ... Food MyFoodAdvisor Recipes Association Cookbook Recipes Planning Meals Diabetes Meal Plans Create Your Plate Gluten Free Diets Meal Planning for Vegetarian Diets Cook with Heart- ...

Hyperglycemia (High Blood Glucose)

Medline Plus

Full Text Available ... Food MyFoodAdvisor Recipes Association Cookbook Recipes Planning Meals Diabetes Meal Plans Create Your Plate Gluten Free Diets Meal Planning for Vegetarian Diets Cook with Heart- ...

Metabolic Availability of the Limiting Amino Acids Lysine and Tryptophan in Cooked White African Cornmeal Assessed in Healthy Young Men Using the Indicator Amino Acid Oxidation Technique.

Science.gov (United States)

Rafii, Mahroukh; Elango, Rajavel; Ball, Ronald O; Pencharz, Paul B; Courtney-Martin, Glenda

2018-06-01

Maize is a staple food in many regions of the world, particularly in Africa and Latin America. However, maize protein is limiting in the indispensable amino acids lysine and tryptophan, making its protein of poor quality. The main objective of this study was to determine the protein quality of white African cornmeal by determining the metabolic availability (MA) of lysine and tryptophan. To determine the MA of lysine, 4 amounts of l-lysine (10, 13, 16, and 18 mg · kg-1 · d-1 totaling 28.6%, 37.1%, 45.7%, and 51.4% of the mean lysine requirement of 35 mg · kg-1 · d-1, respectively) were studied in 6 healthy young men in a repeated-measures design. To determine the MA of tryptophan, 4 amounts of l-tryptophan (0.5, 1, 1.5, and 2 mg · kg-1 · d-1 totaling 12.5%, 25.0%, 37.5%, and 50.0% of the mean tryptophan requirement of 4 mg · kg-1 · d-1, respectively) were studied in 7 healthy young men in a repeated-measures design. The MAs of lysine and tryptophan were estimated by comparing the indicator amino acid oxidation (IAAO) response with varying intakes of lysine and tryptophan in cooked white cornmeal compared with the IAAO response to l-lysine and l-tryptophan intakes in the reference protein (crystalline amino acid mixture patterned after egg protein) with the use of the slope ratio method. The MAs of lysine and tryptophan from African cooked white cornmeal were 71% and 80%, respectively. Our study provides a robust estimate of the availability of lysine and tryptophan in African white maize to healthy young men. This estimate provides a basis for postproduction fortification or supplementation of maize-based diets. This trial was registered at www.clinicaltrials.gov as NCT02402179.

Preschooler development

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... Encourage the child to help cook or learn cooking skills with recipes for cold foods. Have other activities for the child to enjoy in a nearby room while you are cooking. Keep the child away from the stove, hot ...

The influence of a cooked-meat meal on estimated glomerular filtration rate.

Science.gov (United States)

Preiss, David J; Godber, Ian M; Lamb, Edmund J; Dalton, R Neil; Gunn, Ian R

2007-01-01

Chronic kidney disease (CKD) is an important but under-recognized condition. Recent national guidelines have recommended that biochemistry laboratories report estimated GFR (eGFR) to improve diagnosis of CKD and facilitate disease staging and management. Previous reports have suggested that intake of large amounts of cooked meat can lead to a significant increase in serum creatinine concentration. Participants (n = 32), consisting of 17 healthy volunteers and 15 outpatients, were recruited. Measurement of serum creatinine (kinetic Jaffe method, enzymatic, isotope-dilution mass spectrometry [IDMS]) and cystatin C, and calculation of eGFR were carried out before (i) and after a meal containing cooked meat (ii) and a meat-free meal (iii). Following intake of cooked meat, median serum creatinine concentration (kinetic Jaffe) increased from 80.5 micromol/L preprandially to 101.0 micromol/L 1-2 h postprandially (Pcooked meat has a significant effect on serum creatinine concentration and eGFR. Misclassification of CKD is possible if measurements are made after meals containing cooked meat. Clinicians should ensure that CKD classification is based on samples taken in the appropriate conditions: either fasting or after avoidance of cooked meat on the day of sampling. National guidelines which overlook this factor should be revisited.

Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice

Directory of Open Access Journals (Sweden)

E. GHASEMI

2009-09-01

Full Text Available Stewing of rice grains by steam after boiling in excess water can be used for cooking rice perfectly. The effects of this procedure in cooking of three varieties of Iranian rice (Sang Tarom, Domsiyah and Fajr on textural and morphological properties of cooked rice grains were investigated. The results showed that this step in rice cooking reduced the hardness and increased the adhesiveness of rice grains significantly. By the use of the scanning electron microscopy, it was shown that the outer surface of cooked rice stewed by steam had less porosity and closer pores due to the modification during cooking, and better gelatinization and more expansion of starch granules compared to non-stewed samples. The use of this procedure in rice cooking to provide a fully cooked and gelatinized, softer and stickier final product is recommended.

The Research on the High-Protein Low-Calorie Food Recipe for Teenager Gymnastics Athletes.

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Wei, Cong

2015-01-01

In order to prevent teenager gymnastics athletes getting fat deposition, weight gain, they should supply a rational food. This paper considers the normal growth and development of athletes, body fat deposition proteins and hunger feel, configured high-protein low-calorie food recipe. Then analysis the composition and the essential amino acids of the recipe. In the final choiced 18 adolescent gymnastics athletes as subjects, to verify the validity of the formula. And analysis the experimental results. The experimental results analysis shows that this recipe basically meets the design requirements.

Food Safety for People with HIV/AIDS

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... not open, do not eat the seafood inside. Cook eggs until the yolks and whites are firm. Use only recipes in which the eggs are cooked or heated to 160 ºF. Cook all raw beef, lamb, pork, and veal steaks, ...

Great apes prefer cooked food.

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Wobber, Victoria; Hare, Brian; Wrangham, Richard

2008-08-01

The cooking hypothesis proposes that a diet of cooked food was responsible for diverse morphological and behavioral changes in human evolution. However, it does not predict whether a preference for cooked food evolved before or after the control of fire. This question is important because the greater the preference shown by a raw-food-eating hominid for the properties present in cooked food, the more easily cooking should have been adopted following the control of fire. Here we use great apes to model food preferences by Paleolithic hominids. We conducted preference tests with various plant and animal foods to determine whether great apes prefer food items raw or cooked. We found that several populations of captive apes tended to prefer their food cooked, though with important exceptions. These results suggest that Paleolithic hominids would likewise have spontaneously preferred cooked food to raw, exapting a pre-existing preference for high-quality, easily chewed foods onto these cooked items. The results, therefore, challenge the hypothesis that the control of fire preceded cooking by a significant period.

Look who's cooking. Investigating the relationship between watching educational and edutainment TV cooking shows, eating habits and everyday cooking practices among men and women in Belgium.

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De Backer, Charlotte J S; Hudders, Liselot

2016-01-01

Television (TV) cooking shows have evolved from focusing on educating to focusing on entertaining, as well. At present, educational TV cooking shows focus on the transfer of cooking knowledge and skills, whereas edutainment TV cooking shows focus on entertaining their viewers. Both types of shows are ongoing success stories. However, little is known regarding the shows' links with the cooking and eating habits of their audiences. Therefore, the current study investigates the relationship between watching an educational or edutainment TV cooking show and one's cooking and eating habits. Given public health concerns regarding the decline in cooking behaviors and the simultaneous increase in caloric intake from food outside the home, this study suggests a promising intervention. The results of a cross-sectional survey in Belgium (n = 845) demonstrate that the audiences of educational and edutainment TV cooking shows do not overlap. Although there is little connection between watching specific shows and eating behavior, the connection between watching shows and cooking behaviors varies across gender and age lines. Behaviors also differ depending on whether the viewer is watching an educational or edutainment cooking show. For example, men of all ages appear to cook more often if they watch an educational show. However, only older men (above 38 years) seem to cook more often if they watch an edutainment TV show. The results demonstrate that the relationship between watching TV cooking shows and cooking habits warrants further investigation. Copyright © 2015 Elsevier Ltd. All rights reserved.

Solar cooking

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Over two billion people face fuel wood shortages, causing tremendous personal and environmental stress. Over 4 million people die prematurely from indoor air pollution. Solar cooking can reduce fuel wood consumption and indoor air pollution. Solar cooking has been practiced and published since th...

The Study of Importance of the Balance Space Food with Insects

Science.gov (United States)

Katayama, Naomi; Yoshimura, Tuyoshi; Baba, Keiichi; Space Agriculture Task Force, J.

Providing foods to space crew is the important requirements to support long term manned space exploration. We designed joyful and healthy recipe with materials (plants, insects, fish and et.cet.), which can be produced by the bio-regenerative agricultural system operated at limited resources available in spaceship or on Moon and Mars. The fundamental composition of our recipe is unpolished rice, barley, soybean, sweat potato and green-yellow vegetables. Supplement food materials to fulfill the nutritional requirements we chose are loach, silkworm pupa, termite, snail, mud snail, bee, locust, cassava, quinoa and et. cet. And the space foods were made by using IH cooking heater and vacuum cooking machine. Nutritional analysis on the basic vegetable menu consisting of rice, barley, soybean, sweet potato cassava, quinoa and green reveals a shortage of vitamins D and B12, cholesterol and sodium salt. Since vitamin D deficiency results in demineralization of bone. Vitamin B12 is essential to prevent pernicious anemia.Fish contains both vitamins D and B12. The pupa of the silkworm becomes the impor-tant nourishment source as protein and lipid. The silk thread uses it as clothing and cosmetics and medical supplies. However, we can use the silk thread as food as protein after finish to use. A law of nature shakes high quality oils and fats included in termite for cooking. I use the bee as food after having used it for the pollination of the plant. Of course the honey becomes the important food, too. The snail and mud snail become the food as protein. We decided to use the menu consisting of the basic vegetarian menu plus insect and loach for further conceptual design of space agriculture. We succeeded to develop joyful and nutritious space recipe at the end. Because of less need of agricultural resources at choosing ecological members from the lower ladder of the food chain, our space recipe could be a proposal to solve the food problem on Earth.In addition, as for these

Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions.

Science.gov (United States)

Chumngoen, Wanwisa; Chen, Hsin-Yi; Tan, Fa-Jui

2016-12-01

Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques. However, whether a sample cooked under this "laboratory" condition actually represents the meat cooked under the "real-life" condition in which meat is frequently cooked directly in water without packaging remains unclear. Whether the two cooking conditions lead to comparable results in meat quality should be determined. This study evaluated the influence of cooking conditions, including "placed-in-bag and cooked in a water bath (BC)" and "cooked directly in hot water (WC)" conditions, on the quality of chicken meat. The results reveal that BC samples had a longer cooking time. Deboned-and-skinless BC samples had a higher cooking loss and lower protein solubility (P < 0.01). BC samples with bone and skin had a higher lightness in both skin and muscle. No significant differences were observed in attributes, including shear force, collagen solubility, microstructures, redness, yellowness and descriptive sensory characteristics between treatments. Based on the results, considering the quality attributes that might be influenced, is critical when conducting relevant research. © 2016 Japanese Society of Animal Science.

Vitamin profile of cooked foods: how healthy is the practice of ready-to-eat foods?

Science.gov (United States)

Agte, Vaishali; Tarwadi, Kirtan; Mengale, Sangeeta; Hinge, Ashwini; Chiplonkar, Shashi

2002-05-01

During recent years importance of B complex vitamins, beta-carotene and vitamin C has been realised in terms of their antioxidative and anticarcinogenic properties. Fruits and vegetables are the rich sources of these vitamins. However, there are considerable cooking losses of vitamins, and information on vitamin contents of cooked foods is essential for assessing the adequacy of vitamin intakes. Secondly, there is a growing trend to consume ready-to-eat foods such as stuffed pancakes (samosa, patties), pastries, French fries; replacing traditional foods for lunch or dinner like roti, vegetable curry, bread, non-vegetarian items. Ready-to-eat foods are considered to give empty calories rather than a balanced diet. A study was undertaken to estimate ascorbic acid, folic acid, riboflavin, thiamine and beta-carotene of 263 cooked food samples and 260 meals representing dietary patterns of Asia, Africa, Europe, USA and Latin America by spectrophotometry and photoflurometry. A broad range of beta-carotene (84-2038 mcg%), riboflavin (0.01-0.48 mg%), thiamine (0.04-0.36 mg%), vitamin C (1-28 mg%) and folate (26-111 mcg%) was observed in individual foods. Bakery products and sweets were found to be poor sources and green leafy vegetables and fruits were good sources of these five vitamins. The differences between ready-to-eat foods and meals consumed during lunch or dinner were prominent for beta-carotene, ascorbic acid, riboflavin and folic acid (P < 0.05). The cooking losses were 34.6, 30, 52.2, 45.9 and 32.2% in case of ascorbic acid, thiamine, riboflavin, beta-carotene and folic acid respectively. Irrespective of whether it is ready-to-eat or a lunch/dinner food item, the contribution of vegetables in the preparations was found to make a marked impact on the vitamin profile. While results justify the concept of a food pyramid, emphasis needs to be given to types of fruits and vegetables rich in vitamins; preferably in their uncooked form, rather than considering their

Diabetes Cooking Schools Improve Knowledge and Skills in Making Healthful Food Choices

Science.gov (United States)

Archuleta, Martha; VanLeeuwen, Dawn; Halderson, Karen; Wells, Linda; Bock, Margaret Ann

2012-01-01

Rates of type 2 diabetes are increasing nationally and in New Mexico, particularly in ethnic minorities. A key self-care area with challenging barriers is healthy eating. The New Mexico Cooperative Extension Service conducts diabetes cooking schools statewide together with community health providers. The study reported here determined if this…

Cooking rice in excess water reduces both arsenic and enriched vitamins in the cooked grain.

Science.gov (United States)

Gray, Patrick J; Conklin, Sean D; Todorov, Todor I; Kasko, Sasha M

2016-01-01

This paper reports the effects of rinsing rice and cooking it in variable amounts of water on total arsenic, inorganic arsenic, iron, cadmium, manganese, folate, thiamin and niacin in the cooked grain. We prepared multiple rice varietals both rinsed and unrinsed and with varying amounts of cooking water. Rinsing rice before cooking has a minimal effect on the arsenic (As) content of the cooked grain, but washes enriched iron, folate, thiamin and niacin from polished and parboiled rice. Cooking rice in excess water efficiently reduces the amount of As in the cooked grain. Excess water cooking reduces average inorganic As by 40% from long grain polished, 60% from parboiled and 50% from brown rice. Iron, folate, niacin and thiamin are reduced by 50-70% for enriched polished and parboiled rice, but significantly less so for brown rice, which is not enriched.

Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods

Directory of Open Access Journals (Sweden)

Madan Kumar Chapagai

2016-08-01

Full Text Available Background: The prevalence of diabetes has increased dramatically in recent decades in the regions where people excessively consume white rice. Due to higher nutritional values and bioactive components, low to medium glycaemic index (GI brown rice could be a potential alternative to white rice in these regions. Methods: Five varieties, Chiang (CH, Sungyod (SY, Lepnok (LP from Thailand, Long grain specialty 1 (LS 1 and Long grain specialty 2 (LS 2 from Malaysia were tested for GI. Ten test foods were prepared from 5 varieties by 2 cooking techniques (pressure cooker, PC and rice cooker, RC. Overnight fasted 10 healthy subjects were fed with 25 g glucose as a reference food (RF on 3 occasions and amount equivalent to 25 g available carbohydrate portion of test food (TF on 1 occasion in separate days. Fasting and post-prandial capillary blood glucose was measured via finger-prick methods at 0, 15, 30, 45, 60, 90 and 120 min, and the incremental area under curve (iAUC was determined. The GI of each TF was calculated as percentage of incremental area under curve (iAUC of TF over RF. Results: The mean GI values of SY (72 – 81, high, CH and LP (59 – 65, medium and LS 1 and LS 2 (64 – 73, medium to high for cooking were discovered by PC and RC methods. The GI did not vary significantly (p>0.05 among varieties as well as between cooking methods. GI showed a significant negative correlation with the amylose content (r = –0.70, p<0.05 and significant positive correlation with cold peak viscosity (r = 0.80, p<0.01. Conclusions: All five rice varieties irrespectively of the cooking method used are classified as medium to high GI foods. Medium GI varieties could have potential of being used in diabetic diet. Cooking methods did not significantly alter the glycaemic characteristics of the studied varieties. Amylose content and pasting properties can be used for predicting GI of brown rice. It is urgent to explore low GI brown rice varieties in these

Hyperglycemia (High Blood Glucose)

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Full Text Available ... Delicious Recipe Kits Delivered - 2017-03-chefd.html Healthy Recipes Delicious Recipe Kits Delivered We've teamed ... a Better Breakfast - 2017-01-breakfast-recipes.html Healthy Recipes Build a Better Breakfast Ensure a healthy ...

Create Your Plate

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Full Text Available ... Delicious Recipe Kits Delivered - 2017-03-chefd.html Healthy Recipes Delicious Recipe Kits Delivered We've teamed ... a Better Breakfast - 2017-01-breakfast-recipes.html Healthy Recipes Build a Better Breakfast Ensure a healthy ...

Influence of cooking method on arsenic retention in cooked rice related to dietary exposure.

Science.gov (United States)

Rahman, M Azizur; Hasegawa, H; Rahman, M Arifur; Rahman, M Mahfuzur; Miah, M A Majid

2006-10-15

Arsenic concentration in raw rice is not only the determinant in actual dietary exposure. Though there have been many reports on arsenic content in raw rice and different tissues of rice plant, little is known about arsenic content retained in cooked rice after being cooked following the traditional cooking methods employed by the people of arsenic epidemic areas. A field level experiment was conducted in Bangladesh to investigate the influence of cooking methods on arsenic retention in cooked rice. Rice samples were collected directly from a severely arsenic affected area and also from an unaffected area, to compare the results. Rice was cooked according to the traditional methods employed by the population of subjected areas. Arsenic concentrations were 0.40+/-0.03 and 0.58+/-0.12 mg/kg in parboiled rice of arsenic affected area, cooked with excess water and 1.35+/-0.04 and 1.59+/-0.07 mg/kg in gruel for BRRI dhan28 and BRRI hybrid dhan1, respectively. In non-parboiled rice, arsenic concentrations were 0.39+/-0.04 and 0.44+/-0.03 mg/kg in rice cooked with excess water and 1.62+/-0.07 and 1.74+/-0.05 mg/kg in gruel for BRRI dhan28 and BRRI hybrid dhan1, respectively. Total arsenic content in rice, cooked with limited water (therefore gruel was absorbed completely by rice) were 0.89+/-0.07 and 1.08+/-0.06 mg/kg (parboiled) and 0.75+/-0.04 and 1.09+/-0.06 mg/kg (non-parboiled) for BRRI dhan28 and BRRI hybrid dhan1, respectively. Water used for cooking rice contained 0.13 and 0.01 mg of As/l for contaminated and non-contaminated areas, respectively. Arsenic concentrations in cooked parboiled and non-parboiled rice and gruel of non-contaminated area were significantly lower (p<0.01) than that of contaminated area. The results imply that cooking of arsenic contaminated rice with arsenic contaminated water increases its concentration in cooked rice.

Numerical Recipes in C++: The Art of Scientific Computing (2nd edn). Numerical Recipes Example Book (C++) (2nd edn). Numerical Recipes Multi-Language Code CD ROM with LINUX or UNIX Single-Screen License Revised Version

International Nuclear Information System (INIS)

Borcherds, P

2003-01-01

The two Numerical Recipes books are marvellous. The principal book, The Art of Scientific Computing, contains program listings for almost every conceivable requirement, and it also contains a well written discussion of the algorithms and the numerical methods involved. The Example Book provides a complete driving program, with helpful notes, for nearly all the routines in the principal book. The first edition of Numerical Recipes: The Art of Scientific Computing was published in 1986 in two versions, one with programs in Fortran, the other with programs in Pascal. There were subsequent versions with programs in BASIC and in C. The second, enlarged edition was published in 1992, again in two versions, one with programs in Fortran (NR(F)), the other with programs in C (NR(C)). In 1996 the authors produced Numerical Recipes in Fortran 90: The Art of Parallel Scientific Computing as a supplement, called Volume 2, with the original (Fortran) version referred to as Volume 1. Numerical Recipes in C++ (NR(C++)) is another version of the 1992 edition. The numerical recipes are also available on a CD ROM: if you want to use any of the recipes, I would strongly advise you to buy the CD ROM. The CD ROM contains the programs in all the languages. When the first edition was published I bought it, and have also bought copies of the other editions as they have appeared. Anyone involved in scientific computing ought to have a copy of at least one version of Numerical Recipes, and there also ought to be copies in every library. If you already have NR(F), should you buy the NR(C++) and, if not, which version should you buy? In the preface to Volume 2 of NR(F), the authors say 'C and C++ programmers have not been far from our minds as we have written this volume, and we think that you will find that time spent in absorbing its principal lessons will be amply repaid in the future as C and C++ eventually develop standard parallel extensions'. In the preface and introduction to NR

Nutrient retention values and cooking yield factors for three South African lamb and mutton cuts.

Science.gov (United States)

van Heerden, Salomina M; Strydom, Phillip E

2017-11-01

Nutrient content of raw and cooked foods is important for formulation of healthy diets. The retention of nutrients during cooking can be influenced by various factors, including animal age, carcass characteristics and cooking method, and these factors are often unique to specific countries. Here the effects of animal age (lamb and mutton) and carcass cut (shoulder, loin and leg) combined with cooking method (moist heat and dry heat) on yield and nutrient retention of selected nutrients of South African sheep carcasses were studied. Cooking yields and moisture retention were lower for lamb loin but higher for lamb leg. Energy and fat retention were higher for all cuts of mutton compared with lamb, while higher retention values for cholesterol were recorded for lamb. Mutton retained more iron (P = 0.10) and zinc and also more vitamin B 2 , B 6 and B 12 than lamb. Shoulder cooked according to moist heat cooking method retained more magnesium, potassium and sodium. Incorporating these retention and yield values into the South African Medical Research Council's Food Composition Tables provides a reliable reference to all concerned with nutrient content of food. It will also guide practitioners and primary industry to adjust animal production aimed at optimum nutrient content to specific diets. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

The energetic significance of cooking.

Science.gov (United States)

Carmody, Rachel N; Wrangham, Richard W

2009-10-01

While cooking has long been argued to improve the diet, the nature of the improvement has not been well defined. As a result, the evolutionary significance of cooking has variously been proposed as being substantial or relatively trivial. In this paper, we evaluate the hypothesis that an important and consistent effect of cooking food is a rise in its net energy value. The pathways by which cooking influences net energy value differ for starch, protein, and lipid, and we therefore consider plant and animal foods separately. Evidence of compromised physiological performance among individuals on raw diets supports the hypothesis that cooked diets tend to provide energy. Mechanisms contributing to energy being gained from cooking include increased digestibility of starch and protein, reduced costs of digestion for cooked versus raw meat, and reduced energetic costs of detoxification and defence against pathogens. If cooking consistently improves the energetic value of foods through such mechanisms, its evolutionary impact depends partly on the relative energetic benefits of non-thermal processing methods used prior to cooking. We suggest that if non-thermal processing methods such as pounding were used by Lower Palaeolithic Homo, they likely provided an important increase in energy gain over unprocessed raw diets. However, cooking has critical effects not easily achievable by non-thermal processing, including the relatively complete gelatinisation of starch, efficient denaturing of proteins, and killing of food borne pathogens. This means that however sophisticated the non-thermal processing methods were, cooking would have conferred incremental energetic benefits. While much remains to be discovered, we conclude that the adoption of cooking would have led to an important rise in energy availability. For this reason, we predict that cooking had substantial evolutionary significance.

Influence of cooking process on protein fractions in cooked ham and mortadella

Directory of Open Access Journals (Sweden)

G. Vonghia

2011-03-01

Full Text Available The mortadella is a pork meat sausage (in natural or artificial bowel accurately triturated and mixed with little backfat cubes, salt, sodium nitrate and nitrite, spices and peppercorns, and then cooked in oven for many hours. The cooked ham is obtained from an anatomically completed piece of meat; the working process provides the addiction of salt and spices, the brine, the bones removal, the churning and the pressing, so the cured meat is first packed in a mould provided for this purpose, then cooked and after cooled and packed. The meat cooking is the last step in the cooked sausage production technology, and let us obtain a stable and eatable product. The effect of the heat and the lenght of processing are the main responsibles for modifications in water- and salt-soluble protein fractions. Indeed myofibrils denature themselves after cooking and consequently their solubility decreases; particularly the denaturation begins over 30°C in the myosin chain, instead the actin solubility begins to decrease over 60°C, being the actin more stable than myosin (Barbieri et al., 1997...

Cooking Matters at the Store: A Case Study of Three Missouri Counties

Science.gov (United States)

Bess, Melissa M.

2015-01-01

Cooking Matters at the Store is a grocery store tour where participants learned about healthy eating and tips for saving money on food purchases. Participants learned how to read food labels, compare unit prices, find whole grains, and three ways to purchase produce. Evaluations revealed that participants planned to use the information they…

[Validity of an instrument for assessing food consumption, food habits and cooking skills in 8-11 years old students].

Science.gov (United States)

Lera, Lydia; Fretes, Gabriela; González, Carmen Gloria; Salinas, Judith; Vio del Rio, Fernando

2015-05-01

An instrument to measure food knowledge, food consumption, cooking skills, food habits and food expenses at school is necessary to assess changes in food practices. To validate an instrument to measure changes in food knowledge, food consumption, cooking skills, food habits and food expenses in Chilean school children 8 - 11 years from third to fifth grade. A validation of a questionnaire with 42 questions was conducted in two stages: the first to assess temporal stability, concordance and internal consistency in 45 children. The second one to apply the survey, modified with the results of the first stage, in 90 children assessing internal consistency. The first survey with 42 questions showed a reasonable temporal stability, concordance and internal consistency for cooking skills, habits and food expenditure at school. Internal consistency was good for food consumption, but not so good for food knowledge. In the final validation with 90 children, there was good consistency for food consumption but bad for food knowledge. Besides, children with cooking skills ate more healthy food and those who expended more money at school, consumed less healthy food. Food knowledge questions were eliminated from the instrument, which was elaborated with 28 questions about food consumption, cooking skills, food habits and food expenses at school. This instrument is useful to assess changes in food and nutrition education interventions in 8 -11 years children, in particular to measure cooking skills and food expenses at school. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

Culinary Grief Therapy: Cooking for One Series.

Science.gov (United States)

Nickrand, Heather L; Brock, Cara M

2017-02-01

Although loss of loved ones is a universal experience, individuals who experience this loss grieve in different ways. Complicated grief involves the development of trauma symptoms, such as flashbacks, anxiety, and fear associated with daily activities after a death that disrupts the healthy grieving process. Daily activities such as eating, meal planning, grocery shopping, managing finances, and household maintenance can become painful and isolating for those experiencing complicated grief. Cognitive behavioral therapy is used to address irrational beliefs, feelings of depression or anger, and avoidance or numbing behaviors with a goal of leading the individual to adapting to a life, which no longer includes the lost loved one. As part of the bereavement counseling program in a hospice, a need was identified in individuals who had lost loved ones and were having difficulty with adjusting to meal planning, grocery shopping, and cooking for one. To address this need for grief counseling centered on meal planning, grocery shopping, meal preparations, and eating meals alone, "Culinary Grief Therapy: Cooking for One Series" was developed with a local Culinary Arts Program. Partnering with a local community college culinary arts program, the Cooking for One Series provides an interactive venue for cognitive behavioral therapy centered on meal planning and meal times. Along with demonstrations and hands-on experiences, participants are engaged in bereavement counseling with hospice staff. Initial reactions to Culinary Grief Therapy have been positive. Many attendees have participated in multiple workshops, and the number of participants grows for each offering. Culinary Grief Therapy is a novel approach to the needs of those experiencing the loss of a loved one and may reduce or prevent complicated grief associated with meal planning, grocery shopping, and cooking for one.

An antibiotic recipe for an arrhythmic disaster.

Science.gov (United States)

McCutcheon, Keir; Manga, Pravin

2015-01-01

We describe the case of a patient who developed torsade de pointes during temporary pacemaker insertion after administration of intravenous erythromycin. The case highlights the dangers of administering drugs that prolong the QT interval in patients with complete atrioventricular block, and we discuss the underlying pathophysiological recipe that can lead to a potential arrhythmic disaster.

Cooking and oxygen. An explosive recipe.

Science.gov (United States)

Burns, H L; Ralston, D; Muller, M; Pegg, S

2001-02-01

Home oxygen therapy is commonly prescribed for the treatment of chronic obstructive pulmonary disease (COPD). The risks of smoking while using this therapy have been well described. To discuss the Royal Brisbane Hospital Burns Unit's experience and present case studies which illustrate the danger of alternative ignition sources while using home oxygen. The dangers of home oxygen therapy can be minimised by careful patient selection, education and ongoing monitoring.

Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures.

Science.gov (United States)

Rotola-Pukkila, Minna K; Pihlajaviita, Seija T; Kaimainen, Mika T; Hopia, Anu I

2015-12-01

This study examined the concentrations of umami compounds in pork loins cooked at 3 different temperatures and 3 different lengths of cooking times. The pork loins were cooked with the sous vide technique. The free amino acids (FAAs), glutamic acid and aspartic acid; the 5'-nucleotides, inosine-5'-monophosphate (IMP) and adenosine-5'-monophosphate (AMP); and corresponding nucleoside inosine of the cooked meat and its released juice were determined by high-performance liquid chromatography. Under the experimental conditions used, the cooking temperature played a more important role than the cooking time in the concentration of the analyzed compounds. The amino acid concentrations in the meat did not remain constant under these experimental conditions. The most notable effect observed was that of the cooking temperature and the higher amino acid concentrations in the released juice of meat cooked at 80 °C compared with 60 and 70 °C. This is most likely due to the heat induced hydrolysis of proteins and peptides releasing water soluble FAAs from the meat into the cooking juice. In this experiment, the cooking time and temperature had no influence on the IMP concentrations observed. However, the AMP concentrations increased with the increasing temperature and time. This suggests that the choice of time and temperature in sous vide cooking affects the nucleotide concentration of pork meat. The Sous vide technique proved to be a good technique to preserve the cooking juice and the results presented here show that cooking juice is rich in umami compounds, which can be used to provide a savory or brothy taste. © 2015 Institute of Food Technologists®

Ensuring production-worthy OPC recipes using large test structure arrays

Science.gov (United States)

Cork, Christopher; Zimmermann, Rainer; Mei, Xin; Shahin, Alexander

2007-03-01

The continual shrinking of design rules as the industry follows Moore's Law and the associated need for low k1 processes, have resulted in more layout configurations becoming difficult to print within the required tolerances. OPC recipes have needed to become more complex as tolerances decreased and acceptable corrections harder to find with simple algorithms. With this complexity comes the possibility of coding errors and ensuring the solutions are truly general. OPC Verification tools can check the quality of a correction based on pre-determined specifications for CD variation, line-end pullback and Edge Placement Error and then highlight layout configuration where violations are found. The problem facing a Mask Tape-Out group is that they usually have little control over the Design Styles coming in. Different approaches to eliminating problematic layouts have included highly restrictive Design Rules [1], whereby certain pitches or orientations are disallowed. Now these design rules are either becoming too complex or they overly restrict the designer from benefiting from the reduced pitch of the new node. The tight link between Design and Mask Tape-Out found in Integrated Device Manufacturers [2] (IDMs) i.e. companies that control both design and manufacturing can do much to dictate manufacturing friendly layout styles, and push ownership of problem resolution back to design groups. In fact this has been perceived as such an issue that a new class of products for designers that perform Lithographic Compliance Check on design layout is an emerging technology [3]. In contrast to IDMs, Semiconductor Foundries are presented with a much larger variety of design styles and a set of Fabless customers who generally are less knowledgeable in terms of understanding the impact of their layout on manufacturability and how to correct issues. The robustness requirements of a foundry's OPC correction recipe, therefore needs to be greater than that for an IDM's tape-out group

46 CFR 121.220 - Cooking equipment.

Science.gov (United States)

2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false Cooking equipment. 121.220 Section 121.220 Shipping... SYSTEMS AND EQUIPMENT Cooking and Heating § 121.220 Cooking equipment. (a) Doors on a cooking appliance... cooking appliance must be installed to prevent movement in heavy seas. (c) For a grill or similar type of...

Medicinal folk recipes used as traditional phyto therapies in district Dera Ismail Khan, KPK, Pakistan

International Nuclear Information System (INIS)

Marwat, S.K.; Rehman, F.; Khan, M.A.; Ahmad, M.

2011-01-01

This paper is based on the results of an ethno medicinal research work conducted in Dera Ismail Khan (D.I. Khan) District, Khyber Pakhtun Khwa (KPK), Pakistan, during May 2006 to March 2007. The study was focused for documentation of traditional knowledge of local people about the use of medicinal folk recipes of native plants. During field survey, questionnaires were used to interview the local inhabitants, older people including men and women both, who were familiar with traditional uses of indigenous plants. In total 40 new medicinal folk recipes of 26 plant species, belonging to 19 families were recorded. These folk recipes are used as traditional phyto therapies in the area. Plant specimens were identified, preserved and vouchers were deposited in the Department of Botany, Quaid-i-University Islamabad for future references. Results were systematically arranged by alphabetic order of botanical names followed by medicinal folk recipes. English name, local name, family name and voucher no., were listed. (author)

Dietary modifications to improve micronutrient status of Indian children and adolescents with type 1 diabetes.

Science.gov (United States)

Parthasarathy, Lavanya S; Chiplonkar, Shashi A; Khadilkar, Anuradha V; Khadilkar, Vaman V

2015-01-01

Diet plays a crucial role for maintaining normal growth and development while optimizing glycemic control in children with diabetes. Dietary restrictions, in a diabetic child's diet may lead to micronutrient deficiencies. To examine dietary nutritional deficiencies of Asian Indian children with Type 1 diabetes mellitus and develop micronutrient-rich recipes suitable for them. Anthropometry, diet (3-day recall) of 70 children with diabetes (24 boys) was recorded. Daily nutrient intakes and nutrient content of recipes were estimated using CDIET version 2.0. Mean intake amongst children for energy was 79% of Indian Recommended Dietary Allowance (RDA), protein was 105% RDA, but fat intakes were high (143% RDA). Mean intakes of riboflavin, β carotene, zinc, iron were less than 50%, and thiamin and calcium were around 60% RDA suggesting a possible multiple micronutrient deficiency. Based on popularly consumed snacks, 20 healthy recipes were devised that can be incorporated in children's diet. Mean energy content of new recipes was similar to routine snacks (281±28 kcal/100 g vs 306±27 kcal/100 g cooked weight). However, the mean vitamin and mineral content of new recipes was significantly higher (pcontent (zinc, calcium and iron) and twofold increase in total vitamin content (β carotene, vitamin C, vitamin B-1, B-2, and B-3) in new recipes compared with the routine snacks. Multiple dietary micronutrient deficiencies are observed in diabetic children. Addition of newly developed recipes in their everyday diet may help to enhance micronutrient intakes without increasing their energy load.

Energy-efficient cooking methods

Energy Technology Data Exchange (ETDEWEB)

De, Dilip K. [Department of Physics, University of Jos, P.M.B. 2084, Jos, Plateau State (Nigeria); Muwa Shawhatsu, N. [Department of Physics, Federal University of Technology, Yola, P.M.B. 2076, Yola, Adamawa State (Nigeria); De, N.N. [Department of Mechanical and Aerospace Engineering, The University of Texas at Arlington, Arlington, TX 76019 (United States); Ikechukwu Ajaeroh, M. [Department of Physics, University of Abuja, Abuja (Nigeria)

2013-02-15

Energy-efficient new cooking techniques have been developed in this research. Using a stove with 649{+-}20 W of power, the minimum heat, specific heat of transformation, and on-stove time required to completely cook 1 kg of dry beans (with water and other ingredients) and 1 kg of raw potato are found to be: 710 {+-}kJ, 613 {+-}kJ, and 1,144{+-}10 s, respectively, for beans and 287{+-}12 kJ, 200{+-}9 kJ, and 466{+-}10 s for Irish potato. Extensive researches show that these figures are, to date, the lowest amount of heat ever used to cook beans and potato and less than half the energy used in conventional cooking with a pressure cooker. The efficiency of the stove was estimated to be 52.5{+-}2 %. Discussion is made to further improve the efficiency in cooking with normal stove and solar cooker and to save food nutrients further. Our method of cooking when applied globally is expected to contribute to the clean development management (CDM) potential. The approximate values of the minimum and maximum CDM potentials are estimated to be 7.5 x 10{sup 11} and 2.2 x 10{sup 13} kg of carbon credit annually. The precise estimation CDM potential of our cooking method will be reported later.

Analyzing the Cooking Behavior of Sophomore Female Students : In relation to the ability for preparation of cooking

OpenAIRE

Imakawa, Shinji

2012-01-01

The aim of this study was to clarify the Dandori-ryoku (the ability for preparation in cooking) by analyzing the practical cooking behavior of sophomore female students. Ten sophomore female students were participated in the experiment to cook three kinds of food (cooking rice, making miso soup and fried vegetables). The behavior of the participants during cooking were videotaped and analyzed in detail later especially in relation to Dandori-ryoku. Such behaviors as “starting from cooking ric...

Butter, margarine, and cooking oils

Science.gov (United States)

... gov/ency/patientinstructions/000095.htm Butter, margarine, and cooking oils To use the sharing features on this ... these oils when possible. What to Use When Cooking When you cook, solid margarine or butter is ...

Increased levels of oxidative DNA damage attributable to cooking-oil fumes exposure among cooks.

Science.gov (United States)

Ke, Yuebin; Cheng, Jinquan; Zhang, Zhicheng; Zhang, Renli; Zhang, Zhunzhen; Shuai, Zhihong; Wu, Tangchun

2009-07-01

Previous investigations have indicated that cooks are exposed to polycyclic aromatic hydrocarbons (PAHs) from cooking-oil fumes. However, Emission of PAH and their carcinogenic potencies from cooking oil fumes sources have not been investigated among cooks. To investigate the urinary excretion of a marker for oxidative DNA damage, 8-hydroxydeoxyguanosine (8-OHdG), in different groups of cooks and different exposure groups, and to study the association between 8-OHdG and 1-hydroxypyrene(1-OHP), a biological marker for PAH exposure. Urine samples were collected from different groups of cooks (n = 86) and from unexposed controls (n = 36); all were male with similar age and smoking habits. The health status, occupational history, smoking, and alcohol consumption 24 h prior to sampling was estimated from questionnaires. The urine samples were frozen for later analyses of 8-OHdG and 1-OHP levels by high-performance liquid chromatography. Excretion in urine of 8-OHdG was similar for controls (mean 1.2micromol/mol creatinine, n = 36), and for those who had been in the kitchen with an exhaust-hood operating (mean 1.5micromol/mol creatinine, n = 45). Cooks exposed to cooking-oil fumes without exhaust-hood operation had significantly increased excretion of 8-OHdG (mean 2.3micromol/mol creatinine, n = 18), compared with controls. The urinary levels of ln 1-OHP and ln 8-OHdG were still significantly correlated in a multiple regression analysis. The results indicate that exposure to PAH or possibly other compounds in cooking-oil fumes may cause oxidative DNA damage.

Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch).

Science.gov (United States)

Marimuthu, K; Thilaga, M; Kathiresan, S; Xavier, R; Mas, R H M H

2012-06-01

The effects of different cooking methods (boiling, baking, frying and grilling) on proximate and mineral composition of snakehead fish were investigated. The mean content of moisture, protein, fat and ash of raw fish was found to be 77.2 ± 2.39, 13.9 ± 2.89, 5.9 ± 0.45 and 0.77 ± 0.12% respectively. The changes in the amount of protein and fat were found to be significantly higher in frying and grilling fish. The ash content increased significantly whereas that of the minerals (Na, K, Ca, Mg, Fe, Zn and Mn) was not affected in all cooking methods. Increased in Cu contents and decreased in P contents were observed in all cooking methods except grilling. In the present study, the grilling method of cooking is found to be the best for healthy eating.

Cooking for One or Two: Applying Participatory Action Research to improve community-dwelling older adults' health and well-being.

Science.gov (United States)

Chojenta, Catherine; Mingay, Edwina; Gresham, Ellie; Byles, Julie

2018-04-01

This paper describes the process of the redevelopment and expansion of Cooking for One or Two, a community-based nutrition education program for older adults. This project took place in a large regional city in NSW Australia from September 2011 to September 2013. Previous Cooking for One or Two participants and Hunter Medical Research Institute Research Register members were recruited for focus groups (n = 37), recipe testing (n = 19) and telephone interviews (n = 55) to aid in the development and expansion of the program. Participant's experiences and preferences informed the development of a supplementary cookbook and add-on education modules. Through a variety of methods, the research team sought ongoing feedback on the content and direction of the program. Content experts also reviewed the health promotion information for appropriateness. Utilising the Participatory Action Research process resulted in an expanded set of materials for Cooking for One or Two that can enable older people to engage in peer-to-peer education and to take care of their nutritional and social health. The process is a valuable example of the success of ongoing collaboration between researchers and program developers with the target population. SO WHAT?: While the research team developed evidence-based content for the expanded program, the key to success was the continued engagement with the target population. This engagement fostered a sense of ownership over the program by participants and has led to continued support by the target population. © 2018 Australian Health Promotion Association.

A duality recipe for non-convex variational problems

Science.gov (United States)

Bouchitté, Guy; Phan, Minh

2018-03-01

The aim of this paper is to present a general convexification recipe that can be useful for studying non-convex variational problems. In particular, this allows us to treat such problems by using a powerful primal-dual scheme. Possible further developments and open issues are given. xml:lang="fr"

Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs.

Science.gov (United States)

Kendirci, Perihan; Icier, Filiz; Kor, Gamze; Onogur, Tomris Altug

2014-06-01

Effects of infrared cooking on polycyclic aromatic hydrocarbon (PAH) formation in ohmically pre-cooked beef meatballs were investigated. Samples were pre-cooked in a specially designed-continuous type ohmic cooking at a voltage gradient of 15.26V/cm for 92s. Infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.706, 5.678, 8.475kW/m(2)), application distances (10.5, 13.5, 16.5cm) and application durations (4, 8, 12min). PAHs were analyzed by using high performance liquid chromatography (HPLC) equipped with a fluorescence detector. The total PAH levels were detected to be between 4.47 and 64μg/kg. Benzo[a] pyrene (B[a]P) and PAH4 (sum of B[a]P, chrysene (Chr), benzo[a]anthracene (B[a]A) and benzo[b]fluoranthene (B[b]F)) levels detected in meatballs were below the EC limits. Ohmic pre-cooking followed by infrared cooking may be regarded as a safe cooking procedure of meatballs from a PAH contamination point of view. Copyright © 2014 Elsevier Ltd. All rights reserved.

What's Cooking in Children's Literature. Professional Growth Series.

Science.gov (United States)

Spencer, Gwynne

This cookbook is designed to help teachers and librarians engage in beneficial collaborations to bring reading to the lips of students in new and "delicious" ways. The more than 200 recipes offered in the book will tempt even the most reluctant reader of any age to "nibble" at a new book. The book's recipes enhance the process…

Cooking fish is not effective in reducing exposure to perfluoroalkyl and polyfluoroalkyl substances.

Science.gov (United States)

Bhavsar, Satyendra P; Zhang, Xianming; Guo, Rui; Braekevelt, Eric; Petro, Steve; Gandhi, Nilima; Reiner, Eric J; Lee, Holly; Bronson, Roni; Tittlemier, Sheryl A

2014-05-01

Consumption of fish is considered a part of a healthy diet; however, health risks from fish consumption exist due to potential exposure to various contaminants accumulated in fish. Cooking fish can reduce exposure to many organic chemicals in fish. Similar results have been presented for low levels of perfluoroalkyl and polyfluoroalkyl substances (PFASs), a class of contaminants of emerging concern, in grocery store fish. We examined the effectiveness of three cooking methods (i.e., baking, broiling, and frying) on reducing PFAS levels in four sport fish species. Samples of Chinook salmon, common carp, lake trout and walleye were collected from four rivers in Ontario, Canada and skin-off fillets were analyzed for regular groups of PFASs such as perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonic acids (PFSAs), as well as perfluoroalkyl phosphonic acids (PFPAs), perfluoroalkyl phosphinic acids (PFPIAs) and polyfluoroalkyl phosphoric acid diesters (diPAPs), which are PFASs of emerging concern. Perfluorooctane sulfonate (PFOS) was the dominant PFAS detected and the concentrations were more than an order of magnitude higher than those reported for fish from grocery stores in Canada, Spain, and China. Although concentrations of PFOS in fish fillets generally increase after cooking, amounts of PFOS largely remain unchanged. Relatively minor differences in changes in the fish PFAS amounts after cooking depended on fish species and cooking method used. We conclude that cooking sport fish is generally not an effective approach to reduce dietary exposure to PFASs, especially PFOS. Crown Copyright © 2014. Published by Elsevier Ltd. All rights reserved.

Chinese Foods; Teacher's Handbook.

Science.gov (United States)

Huang, Joe, Ed.

Different styles of Chinese cooking, traditional food items, cooking utensils, serving techniques, and the nutritional value of Chinese cooking are described in this teaching guide. Lesson plans for the preparation of simple dishes are presented. Recipes, a shopping guide to San Francisco's Chinatown, a guide to sources of supplies, and a…

A RIXS cookbook: Five recipes for successful RIXS applications

Energy Technology Data Exchange (ETDEWEB)

Rueff, J.-P., E-mail: jean-pascal.rueff@synchrotron-soleil.fr [Synchrotron SOLEIL, L‘Orme des Merisiers, Saint-Aubin, BP 48, 91192 Gif-sur-Yvette Cedex (France); Laboratoire de Chimie Physique – Matière et Rayonnement, CNRS-UMR 7614, UPMC, 75005 Paris (France); Shukla, A., E-mail: abhay.shukla@upmc.fr [Université Pierre et Marie Curie, IMPMC, CNRS UMR7590, 4 Place Jussieu, 75005 Paris (France)

2013-06-15

Highlights: •Revolutionize absorption spectroscopy: improve resolution beyond natural lifetime broadening, K-edge MCD with RIXS, absorption spectroscopy of dilute elements in a matrix. •Perform ultrafast time resolved spectroscopy (at no extra cost). •Determine the spin state of materials, spin transition in cross-over complexes, remnant magnetism in the high pressure hcp phase of iron. •Accurately extract valence in 4f electrons systems. •Investigate dispersive behavior of excitations in correlated system. -- Abstract: In this “cookbook”, we present some recipes of pertinent Resonant Inelastic X-ray Scattering (RIXS) experiments with a focus on hard X-ray range. As a starter, we discuss the new possibilities of investigation of materials introduced by this method. Our 5 recipes focus on spectroscopic innovations or new physical insights, and the dessert looks very briefly at perspectives for the years to come.

A RIXS cookbook: Five recipes for successful RIXS applications

International Nuclear Information System (INIS)

Rueff, J.-P.; Shukla, A.

2013-01-01

Highlights: •Revolutionize absorption spectroscopy: improve resolution beyond natural lifetime broadening, K-edge MCD with RIXS, absorption spectroscopy of dilute elements in a matrix. •Perform ultrafast time resolved spectroscopy (at no extra cost). •Determine the spin state of materials, spin transition in cross-over complexes, remnant magnetism in the high pressure hcp phase of iron. •Accurately extract valence in 4f electrons systems. •Investigate dispersive behavior of excitations in correlated system. -- Abstract: In this “cookbook”, we present some recipes of pertinent Resonant Inelastic X-ray Scattering (RIXS) experiments with a focus on hard X-ray range. As a starter, we discuss the new possibilities of investigation of materials introduced by this method. Our 5 recipes focus on spectroscopic innovations or new physical insights, and the dessert looks very briefly at perspectives for the years to come

9 CFR 315.2 - Carcasses and parts passed for cooking; utilization for food purposes after cooking.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Carcasses and parts passed for cooking; utilization for food purposes after cooking. 315.2 Section 315.2 Animals and Animal Products FOOD SAFETY AND... PARTS PASSED FOR COOKING § 315.2 Carcasses and parts passed for cooking; utilization for food purposes...

Comparative study of different cooking methods on nutritional attributes and fatty acid profile of chicken meat

International Nuclear Information System (INIS)

Hussain, A. I.; Chatha, S. A. S.; Iqbal, T.; Zahoor, A. F.; Arshad, M. U.; Afzal, S.

2013-01-01

The effects of different cooking methods (boiling, grilling, frying and microwave roasting) on the nutritional quality of chicken meat were assessed by measuring quality parameters i.e. moisture, ash, protein, fat and fiber contents. The fatty acid composition of chicken fat was analyzed by GC-FID. The chicken fat was found to contain high levels of oleic acid (38.0-47.3%) followed by linolenic acid (13.3-28.0%) and palmitic acid (2.0-13.6%). Different cooking methods exhibited significant effect (p<=0.05) on the fatty acid composition and other nutritional parameters of meat samples. Generally, fried meat had lower saturated fatty acid contents. It can be concluded from this study that boiling and frying are healthy cooking practices while grilling and microwave roasting show some negative effects. (author)

Comparison of damage introduced into GaN/AlGaN/GaN heterostructures using selective dry etch recipes

International Nuclear Information System (INIS)

Green, R T; Luxmoore, I J; Houston, P A; Ranalli, F; Wang, T; Parbrook, P J; Uren, M J; Wallis, D J; Martin, T

2009-01-01

A SiCl 4 /SF 6 dry etch plasma recipe is presented giving a selectivity of 14:1 between GaN and AlGaN. Using a leakage test structure, which enables bulk and surface leakage components to be identified independently, the optimized recipe is compared to an un-etched sample and devices recessed using a Cl 2 /Ar/O 2 -based plasma chemistry. Devices etched using the SiCl 4 /SF 6 recipe demonstrated reduced bulk and surface leakage currents when operated over a wide range of temperatures. Consequently the SiCl 4 /SF 6 recipe is identified as most suitable for the fabrication of gate recessed AlGaN/GaN HEMTs

Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture.

Science.gov (United States)

Paker, Ilgin; Matak, Kristen E

2016-01-15

Gelation conditions affect the setting of myofibrillar fish protein gels. Therefore the impact of widely applied pre-cooking gelation time/temperature strategies and post-cooking period on the texture and color of final protein gels was determined. Four pre-cooking gelation strategies (no setting time, 30 min at 25 °C, 1 h at 40 °C or 24 h at 4 °C) were applied to protein pastes (fish protein concentrate and standard functional additives). After cooking, texture and color were analyzed either directly or after 24 h at 4 °C on gels adjusted to 25 °C. No-set gels were harder, gummier and chewier (P cooking. Gel-setting conditions had a greater (P cooking stored gels in texture and color, depending on the pre-cooking gelation strategy. Pre-cooking gelation conditions will affect final protein gel texture and color, with gel stability benefiting from a gel-setting period. However, post-cooking storage may have a greater impact on final gels, with textural attributes becoming more consistent between all samples. © 2015 Society of Chemical Industry.

46 CFR 184.220 - Cooking equipment.

Science.gov (United States)

2010-10-01

... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking equipment. 184.220 Section 184.220 Shipping...) VESSEL CONTROL AND MISCELLANEOUS SYSTEMS AND EQUIPMENT Cooking and Heating § 184.220 Cooking equipment. (a) Doors on a cooking appliance must be provided with hinges and locking devices to prevent...

Cognitive capacities for cooking in chimpanzees.

Science.gov (United States)

Warneken, Felix; Rosati, Alexandra G

2015-06-22

The transition to a cooked diet represents an important shift in human ecology and evolution. Cooking requires a set of sophisticated cognitive abilities, including causal reasoning, self-control and anticipatory planning. Do humans uniquely possess the cognitive capacities needed to cook food? We address whether one of humans' closest relatives, chimpanzees (Pan troglodytes), possess the domain-general cognitive skills needed to cook. Across nine studies, we show that chimpanzees: (i) prefer cooked foods; (ii) comprehend the transformation of raw food that occurs when cooking, and generalize this causal understanding to new contexts; (iii) will pay temporal costs to acquire cooked foods; (iv) are willing to actively give up possession of raw foods in order to transform them; and (v) can transport raw food as well as save their raw food in anticipation of future opportunities to cook. Together, our results indicate that several of the fundamental psychological abilities necessary to engage in cooking may have been shared with the last common ancestor of apes and humans, predating the control of fire. © 2015 The Author(s) Published by the Royal Society. All rights reserved.

EFFECT OF THE ADDITION OF COMMON BEAN FLOUR ON THE COOKING QUALITY AND ANTIOXIDANT CHARACTERISTICS OF SPAGHETTI

Directory of Open Access Journals (Sweden)

José Alberto

2012-10-01

Full Text Available Pasta is a nutritionally unbalanced food, due to its low fat and fiber and low value of its protein. It is considered an adequate vehicle for food supplementation with minerals, proteins and other healthy components such as bioactive compounds present in common beans. The effect of composite pasta (wheat – common bean; 30 % w/w on the cooking quality (optimal cooking time, cooking loss, weight loss, firmness, color, total phenolic content, antioxidant capacity by DPPH and ORAC assays and phenolic acid profile was investigated. According to the quality parameters, pasta added with bean flour was less hard with respect to the pasta made from durum wheat. The total phenolic content and antioxidant capacity by DPPH and ORAC assays were higher in the pasta with common bean flour than in the pasta control. Also, more phenolic acids were identified in cooked pasta containing common bean flour as analyzed by HPLC.

9 CFR 166.7 - Cooking standards.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Cooking standards. 166.7 Section 166.7... HEALTH PROTECTION SWINE HEALTH PROTECTION General Provisions § 166.7 Cooking standards. (a) Garbage shall...) Garbage shall be agitated during cooking, except in steam cooking equipment, to ensure that the prescribed...

Sun-dried cowpeas and amaranth leaves recipe improves β-carotene and retinol levels in serum and hemoglobin concentration among preschool children.

Science.gov (United States)

Nawiri, Mildred P; Nyambaka, Hudson; Murungi, Jane I

2013-03-01

Vitamin A deficiency (VAD) and anemia are major challenges among children and expecting and lactating mothers in developing countries. Intervention with locally available dark green leafy vegetables (DGLV) is more sustainable to eradicate VAD, being cost-effective and readily adaptable to local communities. DGLV contain high levels of iron and β-carotene (BC) and therefore useful in fighting VAD and anemia. Since DGLVs are season-dependent sun-drying enables their availability during low seasons. However, their contribution to the bioavailability of BC and the improvement of hemoglobin are not well understood. The study therefore investigated the effect of consuming cooked recipe consisting of sun-dried amaranth and cowpea leaves on the levels of BC, retinol, and hemoglobin in preschool children from Machakos District, a semiarid region in Kenya. Vegetables were purchased from local vegetable market, with some sun-dried in an open shade. Levels of BC and retinol in serum and BC in fresh and processed vegetables were determined by a HPLC method and hemoglobin using a portable Hemocue Analyzer. All-trans-BC levels in uncooked fresh cowpea and amaranth leaves were 806.0 μg/g and 599.0 μg/g dry matter, respectively, while the dehydration and cooking processes retained the β-carotene levels at over 60 %. Consumption of the dehydrated vegetables significantly improved both serum BC and retinol levels (p < 0.05), while the baseline hemoglobin levels improved by 4.6 %. The study has shown that intervention with locally available sun-dried vegetables improves the bioavailability of BC, retinol, and hemoglobin levels among preschool children.

SENSORY PROPERTIES OF SOME WHITE WINES, FLAVORED WINES AND VERMOUTH TYPE WINES, PREPARED BY USING OWN RECIPES

Directory of Open Access Journals (Sweden)

Rodica Elena CULEA

2015-04-01

Full Text Available In order to characterize, from sensorial point of view, the basic white wines White Fetească, Italian Riesling, Sauvignon Blanc, as well as flavored wines and vermouth type wines, obtained by addition of hydroalcoholic plants macerates to basic wines, tasting technique was used. It is known that sensory analysis is a method that can provide an overview of a wine. The main features analyzed were: appearance, color, smell and taste. Initial, wines presented specific features of grapes variety from which they belong, being characterized by harmony and complex flavor. The hydroalcoholic macerates were obtained by preparing two recipes (labeled I and II of different mixtures of plants. Recipes I A in 45% alcohol and I B in 60% alcohol, had characteristics of appearance, color, taste and smell, very intense, specific, prevailing the taste of anise, fennel and coriander. The macerates prepared with recipes II A in 45% alcohol and II B in 60% alcohol (mixture of a few herbs and peel of citrus fruits showed peculiarities of taste, odor, flavor less intense, prevailing the smell of nutmeg and citrus flavor. Recipes I A and I B of hydroalcoholic plants macerates decisively influenced the color, taste, flavor, smell and appearance of flavored wines. Recipes II A and II B influenced discreetly the sensory properties of flavored wines. Vermouth type wines obtained by addition of hydroalcoholic plants macerates + other ingredients (citric acid, alcohol, sugar, presented harmonious sensory characteristics, balanced, discreet, subtle, compared with flavored wines obtained only by the addition of hydroalcoholic plants macerates to the basic wines. The latter had a color, aroma, taste, smell, more intense, more rustic. Herbal recipes I B and II B (prepared in 60% alcohol, have strongly influenced the sensory properties of flavored wines, compared to recipes I A and II A (prepared in 45% alcohol.

Positive Impacts of a Vegetable Cooking Skills Program among Low-Income Parents and Children.

Science.gov (United States)

Overcash, Francine; Ritter, Allison; Mann, Traci; Mykerezi, Elton; Redden, Joseph; Rendahl, Aaron; Vickers, Zata; Reicks, Marla

2017-12-12

To evaluate the impact of a vegetable-focused cooking skills and nutrition program on parent and child psychosocial measures, vegetable liking, variety, and home availability. Baseline and postcourse surveys collected 1-week after the course. Low-income communities in Minneapolis-St Paul. Parent-child dyads (n = 89; one third each Hispanic, African American, and white) with complete pre-post course data; flyer and e-mail recruitment. Six 2-hour-weekly sessions including demonstration, food preparation, nutrition education lessons, and a meal. Parental cooking confidence and barriers, food preparation/resource management, child self-efficacy and cooking attitudes, vegetable liking, vegetable variety, and vegetable home availability. Pre-post changes analyzed with paired t test or Wilcoxon signed-rank tests. Results were significant at P cooking confidence (4.0 to 4.4/5.0), healthy food preparation (3.6 to 3.9/5.0), child self-efficacy (14.8 to 12.4; lower score = greater self-efficacy), parent liking of vegetables used in the course (7.8 to 8.1/10.0), vegetable variety (30 to 32/37 for parent, 22 to 24/37 for child), and home vegetable availability (16 to 18/35) (all P cooking and nutrition program for parents and children showed improvements in psychosocial factors, vegetable liking, variety, and home availability. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Usefulness of traditionally defined herbal properties for distinguishing prescriptions of traditional Chinese medicine from non-prescription recipes.

Science.gov (United States)

Ung, C Y; Li, H; Kong, C Y; Wang, J F; Chen, Y Z

2007-01-03

Traditional Chinese medicine (TCM) has been widely practiced and is considered as an attractive to conventional medicine. Multi-herb recipes have been routinely used in TCM. These have been formulated by using TCM-defined herbal properties (TCM-HPs), the scientific basis of which is unclear. The usefulness of TCM-HPs was evaluated by analyzing the distribution pattern of TCM-HPs of the constituent herbs in 1161 classical TCM prescriptions, which shows patterns of multi-herb correlation. Two artificial intelligence (AI) methods were used to examine whether TCM-HPs are capable of distinguishing TCM prescriptions from non-TCM recipes. Two AI systems were trained and tested by using 1161 TCM prescriptions, 11,202 non-TCM recipes, and two separate evaluation methods. These systems correctly classified 83.1-97.3% of the TCM prescriptions, 90.8-92.3% of the non-TCM recipes. These results suggest that TCM-HPs are capable of separating TCM prescriptions from non-TCM recipes, which are useful for formulating TCM prescriptions and consistent with the expected correlation between TCM-HPs and the physicochemical properties of herbal ingredients responsible for producing the collective pharmacological and other effects of specific TCM prescriptions.

Middle English medical recipes: A metadiscursive approach

OpenAIRE

Quintana-Toledo, Elena

2009-01-01

This paper seeks to explore Middle English medical recipes from a metadiscursive perspective. This study will draw on Hyland’s (2005) metadiscourse model where code glosses, endophoric markers, evidentials, frame markers and transition markers are included in the interactive dimension, and attitude markers, boosters, engagement markers, hedges and self mention are to be found within interactional metadiscourse. I shall apply this framework for the identification and analysis of...

Improvements in a four factor formula recipe for educational purposes

International Nuclear Information System (INIS)

Oelgaard, P.L.

1995-05-01

In introductory reactor physics courses the four-factor-formula and two-group theory is normally used to demonstrate to students in a quantitative way the physics of nuclear reactors. However, the agreement obtained between lattice calculations with such simple recipes and measurements is not very good. This is in particular the case for light water reactors. To improve this situation it has been investigated whether it is possible by relative simple modifications of such a recipe to obtain better agreement between theory and measurements. The results obtained from this investigation are presented in this paper. It is seen from the results that significant improvements in the agreement between measurements and theory have been obtained. This report was presented to the meeting on Reactor Physics Calculations in the Nordic Countries, Helsinki, May 8-9, 1995. (au)

Future Smart Cooking Machine System Design

Directory of Open Access Journals (Sweden)

Dewi Agushinta R.

2013-11-01

Full Text Available There are many tools make human task get easier. Cooking has become a basic necessity for human beings, since food is one of basic human needs. Until now, the cooking equipment being used is still a hand tool. However everyone has slightly high activity. The presence of cooking tools that can do the cooking work by itself is now necessary. Future Smart Cooking Machine is an artificial intelligence machine that can do cooking work automatically. With this system design, the time is minimized and the ease of work is expected to be achieved. The development of this system is carried out with System Development Life Cycle (SDLC methods. Prototyping method used in this system is a throw-away prototyping approach. At the end of this research there will be produced a cooking machine system design including physical design engine and interface design.

Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review

Directory of Open Access Journals (Sweden)

Falade Ayodeji Osmund

2017-06-01

Full Text Available Cooking oils are an integral part of a human diet as they are used in almost all types of culinary practices. They serve as sources of lipids with a significant nutritive value and health benefits which can be attributed to their fatty acid compositions and biological antioxidants. However, cooking oils are usually subjected to thermal oxidation which occurs when fresh cooking oil is heated at high temperatures during various food preparations. Repeated use of cooking oils in the commercial food industry is also common to maximize profit. Thermal oxidation of edible oils had since attracted great attention of nutritionist and researchers given the deteriorative effect such as generation of very cytotoxic compounds, loss of carotenoid, phenolics and vitamins thus reducing the overall antioxidant properties of the oils. Furthermore, several in vivo studies had suggested that consumption of thermally-oxidized cooking oils might not be healthy as it might negatively influence the lipid profile (increased low density lipoprotein (LDL, decreased high density lipoprotein (HDL and elevated cholesterol level, haematological system (alteration in concentration of heamoglobin (Hb, packed cell volume (PCV, white blood cell (WBC count, neutrophil and lymphocyte counts, kidney function, and induce lipid peroxidation and oxidative stress which have been associated with the pathogenesis of various degenerative diseases. Therefore, thermal oxidation seems not to provide any health benefit, as it deteriorates cooking oils and the consumption of the oils may predispose consumers to various disease conditions that may ensue from free radical generation, thereby having deleterious effect on human health.

Cooking utensils and nutrition

Science.gov (United States)

... this page: //medlineplus.gov/ency/article/002461.htm Cooking utensils and nutrition To use the sharing features on this page, please enable JavaScript. Cooking utensils can have an effect on your nutrition. ...

The Dutch xAPI Experience: xAPI Recipes

OpenAIRE

Berg, Alan; Scheffel, Maren; Drachsler, Hendrik; Ternier, Stefaan; Specht, Marcus

2017-01-01

We present the collected experiences since 2012 of the Dutch Special Interest Group (SIG) for Learning Analytics in the application of the xAPI standard and best practices around the application of xAPI in various contexts. We present three projects that apply xAPI in very different ways and publish a consistent set of xAPI recipes.

Soup Cooking by Thermal Insulation Method

OpenAIRE

佐藤, 辰江; 根本, 勢子; サトウ, タツエ; ネモト, セイコ; TATSUE, SATO; SEIKO, NEMOTO

1992-01-01

In order to examine the thermal insulation method of soup cooking, we cooked two kinds of soup. The soup cooked by thermal insulation method was compared with the soup cooked by standard boiling method. ln sensory test, it was more aromatic and palatable than the soup by boiling, and some panels commented that it was rather mild. The measured values of pH, specific gravity, acidity and amount of dry weight of souble solids, total-N, formal-N of the soup cooked by the two methods mentioned abo...

Kids with Food Allergies

Science.gov (United States)

... To Recipe Substitutions Substitutions for Milk Substitutions for Egg Substitutions for Wheat and Gluten Substitutions for Soy Substitutions for Peanuts and Tree Nuts Substitutions for Corn Menu Planning for the Food Allergy Cook Food & Cooking Support Forum Allergy-Friendly Foods Allergy ...

Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges

CSIR Research Space (South Africa)

Dlamini, NR

2009-07-01

Full Text Available the quantity and profile of condensed tannins in traditional wet-cooked and modern ready-to-eat extrusion-cooked sorghum porridges. CT were analyzed using normal-phase HPLC with fluorescence detection and their content was compared to CT and total phenols...

Create Your Plate

Medline Plus

Full Text Available ... with diabetes experts. Healthy Recipes: Build a Better Breakfast - 2017-01-breakfast-recipes.html Healthy Recipes Build a Better Breakfast Ensure a healthy start to your day with ...

Applying Creativity Research to Cooking

Science.gov (United States)

Beghetto, Ronald A.; Kaufman, James C.; Hatcher, Ryan

2016-01-01

What, if any, benefit might there be to applying creativity research to cooking? The purpose of this paper was to address this question. Specifically, we draw on concepts and theories from creativity research to help clarify what is meant by creative cooking. This includes exploring creative cooking through the lens of the 4-C and Propulsion…

Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.

Science.gov (United States)

Wheeler, T L; Shackelford, S D; Koohmaraie, M

1998-11-01

The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 14 d after slaughter (n = 91) using both cooking methods. Belt grill-cooked samples had lower (P<.01) percentage of cooking losses (21.5 vs 25.8%) and higher (P<.01) shear force values (4.6 vs 4.3 kg) than electric broiler-cooked samples. Repeatability of duplicate measurements was higher for cooking losses (.58 vs .23) and shear force values (.85 vs .64) for belt grill than for electric broiler cooked samples. Belt grilled steaks had lower (P<.01) cooking losses (20.2 vs 29.8%); higher (P<.01) tenderness (7.0 vs 6.7) and juiciness (6.0 vs 5.1); and lower (P<.02) connective tissue amount (7.7 vs 7.8), beef flavor intensity (5.0 vs 5.1), and off-flavor (3.2 vs 3.3) ratings than steaks cooked with the electric broiler. Belt grill cooking increased the repeatability of duplicate sensory measurements for tenderness (.87 vs .71), connective tissue amount (.66 vs .30), and juiciness (.51 vs .08) ratings, and cooking losses (.63 vs .18) compared with cooking with the electric broiler. Belt grill cooking increased the precision for measurements of cooking, Warner-Bratzler shear force, and palatability traits of beef longissimus thoracis.

[Convenience foods -- a simple way of healthy cooking].

Science.gov (United States)

Rentsch, N; Mühlemann, P; Baumgartner-Perren, S; Exl-Preysch, B M

2001-09-01

Convenience foods stand for a culinary revolution that commenced just over 100 years ago. The food industry came into being parallel to industrialization and urbanization. Nicolas Appert invented the can at that time and Julius Maggi invented dehydrated soup. Today convenience foods--from powdered spices to ready-to-eat dishes--are prepared using state-of-the-art technology and offer a ubiquitous range of healthy, easy-to-serve foods.

Spring Recipes A Problem-solution Approach

CERN Document Server

Long, Josh; Mak, Gary

2010-01-01

With over 3 Million users/developers, Spring Framework is the leading "out of the box" Java framework. Spring addresses and offers simple solutions for most aspects of your Java/Java EE application development, and guides you to use industry best practices to design and implement your applications. The release of Spring Framework 3 has ushered in many improvements and new features. Spring Recipes: A Problem-Solution Approach, Second Edition continues upon the bestselling success of the previous edition but focuses on the latest Spring 3 features for building enterprise Java applications.

Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked.

Science.gov (United States)

Sikora, Elżbieta; Bodziarczyk, Izabela

2012-01-01

Cabbage vegetables, like Brassica group, are perceived as very valuable food products. They have a very good nutritive value, high antioxidant activity and pro-healthy potential. Especially, kale (Brassica oleracea L. var. acephala) is characterized by good nutritional and pro-healthy properties, but this vegetable is not popular in Poland. The aim of this work was to assess the chemical composition and antioxidant activity of kale variety Winterbor F(1) and investigation of cooking process on selected characteristics. The chemical composition and antioxidant activity were determined in leaves of kale Winterbor F(1) variety after three subsequent years of growing. In one season, analyses were performed on raw and cooked leaves. The investigated kale was characterized by high average contents of: β-carotene (6.40 mg/100 g f.m.), vitamin C (62.27 mg/100 g f.m.), alimentary fiber (8.39 g/100 g f.m.) and ash (2.11 g/100 g f.m.). The average amounts of nitrites (III) and (V) were 3.36 mg NaNO(2)/kg f.m. and 1206.4 mg NaNO(3)/kg f.m., respectively. The investigated kale contained polyphenolic compounds at average level of 574.9 mg of chlorogenic acid/100 g f.m., and its antioxidant activity measured as ABTS radical scavenging ability was 33.22 μM Trolox/g of fresh vegetable. It was observed a significant lowering of antioxidant compounds as a result of cooking. The losses of vitamin C were at about 89%, polyphenols at the level of 56%, in calculation on dry mass of the product. The highest stability was shown in the case of beta-carotene, for which the losses were at about 5%. Antioxidant activity of cooked vegetable lowered and reached the level of 38%. There were also some losses observed in macro-components from 13% for zinc to 47% for sodium. The contents of harmful nitrites and nitrates in calculation on dry mass were significantly lower as a result of cooking, by 67% and 78%, respectively. Winterbor F(1) variety of kale has a great nutritive value and high

[Food prices in Brazil: prefer cooking to ultra-processed foods].

Science.gov (United States)

Claro, Rafael Moreira; Maia, Emanuella Gomes; Costa, Bruna Vieira de Lima; Diniz, Danielle Pereira

2016-08-29

This study aims to describe the prices of food groups consumed in Brazil considering the nature, extent, and purpose of their processing. Data were obtained from the Brazilian Household Budget Survey for 2008-2009. The mean prices of the groups (natural, cooking ingredients, processed, and ultra-processed) and their respective food subgroups were estimated for Brazil according to income, region, and area. Natural products and cooking ingredients showed lower prices per calorie when compared to the other groups, suggesting an economic advantage to preparing meals at home when compared to replacing them with ultra-processed foods. Families with the highest income paid the highest prices for their food, while families in the Northeast and North regions and rural areas paid the lowest. While fresh foods (meat, milk, fruit, and vegetables) tend to cost more than ultra-processed foods, dry grains (like rice and beans) are a more economical alternative for adopting healthy eating practices.

Cognitive capacities for cooking in chimpanzees

OpenAIRE

Warneken, Felix; Rosati, Alexandra G.

2015-01-01

The transition to a cooked diet represents an important shift in human ecology and evolution. Cooking requires a set of sophisticated cognitive abilities, including causal reasoning, self-control and anticipatory planning. Do humans uniquely possess the cognitive capacities needed to cook food? We address whether one of humans' closest relatives, chimpanzees (Pan troglodytes), possess the domain-general cognitive skills needed to cook. Across nine studies, we show that chimpanzees: (i) prefer...

‘From reading to painting’ : Authors and Audiences of Dutch Recipes for Preparatory Layers for Oil Painting

NARCIS (Netherlands)

Stols-Witlox, M.

2017-01-01

Historical recipes have been used as sources of information on artists’ materials and methods since the nineteenth century, first in the field of art history, more recently also in conservation studies and the history of science. The reliability of recipes as historical sources remains an important

Studies on Tasar Cocoon Cooking Using Permeation Method

Science.gov (United States)

Javali, Uday C.; Malali, Kiran B.; Ramya, H. G.; Naik, Subhas V.; Padaki, Naveen V.

2018-02-01

Cocoon cooking is an important process before reeling of tasar silk yarn. Cooking ensures loosening of the filaments in the tasar cocoons thereby easing the process of yarn withdrawal during reeling process. Tasar cocoons have very hard shell and hence these cocoons need chemical cooking process to loosen the silk filaments. Attempt has been made in this article to study the effect of using vacuum permeation chamber for tasar cocoon cooking in order to reduce the cooking time and improve the quality of tasar silk yarn. Vacuum assisted permeation cooking method has been studied in this article on tasar daba cocoons for cooking efficiency, deflossing and reelability. Its efficiency has been evaluated with respect to different cooking methods viz, traditional and open pan cooking methods. The tasar silk produced after reeling process has been tested for fineness, strength and cohesion properties. Results indicate that permeation method of tasar cooking ensures uniform cooking with higher efficiency along with better reeling performance and improved yarn properties.

What's Cooking For Kids?

Science.gov (United States)

Tennessee Valley Authority (Land Between the Lakes), Golden Pond, KY.

This booklet on nutrition for grades 4-6 contains classroom activities as well as recipes for easily prepared nutritious dishes, e.g., applesauce, cookies, bread. Information is provided on the nutritional values of items in the basic food groups, and activity sheets are included. (JD)

Colombia's War on Drugs: Can Peru Provide the Recipe for Success

National Research Council Canada - National Science Library

Hobaugh, Michael

2000-01-01

This thesis examines counternarcotics strategies of interdiction, eradication, and alternative development used in Peru during the 199Os to determine if Peru's success can provide the recipe for success in Colombia...

Literacy: An Essential Ingredient in the Recipe for Growth

Science.gov (United States)

Murray, Scott

2005-01-01

The ingredients that underpin economic growth are well-known and generally accepted; population growth, physical capital, financial capital and human capital all play a part in creating long term differences in the wealth of nations. There remains, however, considerable debate about the ideal recipe for economic growth. Recently, Statistics Canada…

Reconfigurable Electronics and Non-Volatile Memory Research

Science.gov (United States)

2015-11-10

spectrophotometer tool uses film reflectance to calculate film thickness via a set of proprietary algorithms and a developed recipe for material type. The...tool can also be used to collect transmission spectra. Recipes must be developed for each film type (and stack) that is measured. Once the recipe has...Regner, J.K.; Balasubramanian, M; Cook , B.; Li, Y.; Kassayebetre, H. Sharma, A.; Baker, R.J.; Campbell, K.A., “Integration of IC Industry Feature

Recipes for peace, rights & well-being prepared in international Geneva

CERN Document Server

2015-01-01

This collection of unique recipes, produced by the Perception Change team of UNOG, showcases examples of work by Geneva-based organizations in an innovative format, as well as including three-course menus by renowned chefs from Geneva’s 5-star hotels.

Everyday meal preparation for people with dementia

DEFF Research Database (Denmark)

Iversen, Mette Kathrine Friis; Nejsum, Hanne Lindberg; Bendtsen, Trine Vase

When people are diagnosed with dementia everyday activities like meal preparation will gradually become more difficult. A recipe is a support for meal preparation but as dementia develops, it seems that following a recipe can be a challenge. In Denmark health professionals often use meal preparat......When people are diagnosed with dementia everyday activities like meal preparation will gradually become more difficult. A recipe is a support for meal preparation but as dementia develops, it seems that following a recipe can be a challenge. In Denmark health professionals often use meal...... preparation as an activity for people with dementia but they have no combined material to base the planning of the activity on. The thesis of this project is that when persons with dementia is involved in cooking his or her own meal meal preparation it will contribute to the feeling of content and meaning...... preparation. The guide includes ideas for constructing recipes, methods for planning and guiding the process and examples of utensils that can increase the ability to cook in the persons own home or in an institutionalized setting. This supports the person with dementia both nutritionally, cognitively...

46 CFR 169.703 - Cooking and heating.

Science.gov (United States)

2010-10-01

... 46 Shipping 7 2010-10-01 2010-10-01 false Cooking and heating. 169.703 Section 169.703 Shipping... Control, Miscellaneous Systems, and Equipment § 169.703 Cooking and heating. (a) Cooking and heating... cooking, heating or lighting is prohibited on all vessels. (c) The use of liquefied petroleum gas (LPG) or...

Cook It Up! A community-based cooking program for at-risk youth: overview of a food literacy intervention

Directory of Open Access Journals (Sweden)

Thomas Heather MC

2011-11-01

Full Text Available Abstract Background In Canada, there are limited occasions for youth, and especially at-risk youth, to participate in cooking programs. The paucity of these programs creates an opportunity for youth-focused cooking programs to be developed, implemented, and evaluated with the goal of providing invaluable life skills and food literacy to this potentially vulnerable group. Thus, an 18-month community-based cooking program for at-risk youth was planned and implemented to improve the development and progression of cooking skills and food literacy. Findings This paper provides an overview of the rationale for and implementation of a cooking skills intervention for at-risk youth. The manuscript provides information about the process of planning and implementing the intervention as well as the evaluation plan. Results of the intervention will be presented elsewhere. Objectives of the intervention included the provision of applied food literacy and cooking skills education taught by local chefs and a Registered Dietitian, and augmented with fieldtrips to community farms to foster an appreciation and understanding of food, from 'gate to plate'. Eight at-risk youth (five girls and three boys, mean age = 14.6 completed the intervention as of November 2010. Pre-test cooking skills assessments were completed for all participants and post-test cooking skills assessments were completed for five of eight participants. Post intervention, five of eight participants completed in-depth interviews about their experience. Discussion The Cook It Up! program can provide an effective template for other agencies and researchers to utilize for enhancing existing programs or to create new applied cooking programs for relevant vulnerable populations. There is also a continued need for applied research in this area to reverse the erosion of cooking skills in Canadian society.

Factors influencing internal color of cooked meats.

Science.gov (United States)

Suman, Surendranath P; Nair, Mahesh N; Joseph, Poulson; Hunt, Melvin C

2016-10-01

This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of endogenous (i.e., pH, muscle source, species, redox state) and exogenous (i.e., packaging, ingredients, storage) factors. The interactions between these factors critically influence the internal cooked color and can confuse the consumers, who often perceive cooked color to be a reliable indicator for doneness and safety. While certain phenomena in cooked meat color are cosmetic in nature, others can mislead consumers and result in foodborne illnesses. Research in meat color suggests that processing technologies and cooking practices in industry as well as households influence the internal cooked color. Additionally, the guidelines of many international public health and regulatory authorities recommend using meat thermometers to determine safe cooking endpoint temperature and to ensure product safety. Copyright © 2016 Elsevier Ltd. All rights reserved.

Simple recipe for holographic Weyl anomaly

Energy Technology Data Exchange (ETDEWEB)

Bugini, F. [Departamento de Física, Facultad de Ciencias Físicas y Matemáticas, Universidad de Concepción,Casilla 160-C, Concepción (Chile); Diaz, D.E. [Departamento de Ciencias Físicas, Facultad de Ciencias Exactas, Universidad Andres Bello,Autopista Concepción-Talcahuano 7100, Talcahuano (Chile)

2017-04-20

We propose a recipe — arguably the simplest — to compute the holographic type-B Weyl anomaly for general higher-derivative gravity in asymptotically AdS spacetimes. In 5 and 7 dimensions we identify a suitable basis of curvature invariants that allows to read off easily, without any further computation, the Weyl anomaly coefficients of the dual CFT. We tabulate the contributions from quadratic, cubic and quartic purely algebraic curvature invariants and also from terms involving derivatives of the curvature. We provide few examples, where the anomaly coefficients have been obtained by other means, to illustrate the effectiveness of our prescription.

Android Recipes A Problem-Solution Approach

CERN Document Server

Friesen, Jeff

2011-01-01

Android continues to be one of the leading mobile OS and development platforms driving today's mobile innovations and the apps ecosystem. Android appears complex, but offers a variety of organized development kits to those coming into Android with differing programming language skill sets. Android Recipes: A Problem-Solution Approach guides you step-by-step through a wide range of useful topics using complete and real-world working code examples. In this book, you'll start off with a recap of Android architecture and app fundamentals, and then get down to business and build an app with Google'

Usability analysis of industrial cooking equipment.

Science.gov (United States)

Calado, Alexana Vilar Soares; Soares, Marcelo Márcio

2012-01-01

This paper refers to the comparative study of the equipment used for cooking in commercial of kitchens restaurants that use the system of traditional cooking and those ones which use the system called smart cooking (combination oven). The study investigates the usability issues concerning to the two systems, analyzing comparatively the aspects related to anthropometry, dimensional variables, the use of the product and also the product safety, as well as issues of information related to operation of the new concepts of cooking in intelligent systems.

Importance of cooking skills for balanced food choices.

Science.gov (United States)

Hartmann, Christina; Dohle, Simone; Siegrist, Michael

2013-06-01

A cooking skill scale was developed to measure cooking skills in a European adult population, and the relationship between cooking skills and the frequency of consumption of various food groups were examined. Moreover, it was determined which sociodemographic and psychological variables predict cooking skills. The data used in the present study are based on the first (2010) and second (2011) surveys of a yearly paper-and-pencil questionnaire (Swiss Food Panel). Data from 4436 participants (47.2% males) with a mean age of 55.5 years (SD=14.6, range 21-99) were available for analysis. The cooking skills scale was validated using a test-retest analysis, confirming that this new scale is a reliable and consistent instrument. Cooking enjoyment was the most important predictor for cooking skills, especially for men. Women had higher cooking skills in all age groups. Cooking skills correlated positively with weekly vegetable consumption, but negatively with weekly convenience food consumption frequency, even while holding the effect of health consciousness related to eating constant. In summary, cooking skills may help people to meet nutrition guidelines in their daily nutrition supply. They allow people to make healthier food choices. It is, therefore, important to teach children and teenagers how to cook and to encourage them to develop their cooking skills. Copyright © 2013 Elsevier Ltd. All rights reserved.

Strategies and willingness of rural restaurateurs to promote healthy foods.

Science.gov (United States)

Benson, W

1995-01-01

Nutritionists need to understand the willingness of restaurateurs to prepare and sell healthy foods, as Canadians frequently eat meals at food services. The lunch trade restaurants under the jurisdiction of a rural and semi-rural Alberta health unit were surveyed by telephone. Two thirds of the restaurants were family-style and had 100 seats or fewer. Five of 20 healthy foods were rated as difficult to serve, due to: lack of customer demand; lack of food availability; and the need to maintain the quality of fresh vegetables, fruits and milk products. Many restaurateurs are willing to change internally by training staff (88%) and by trying new recipes (84%). Staff education materials perceived to be helpful by 80% of restaurateurs included video/audio tapes, information sheets and posters. Restaurateurs were most willing to use menu inserts (76%), table tents (68%) and door decals (72%) to promote healthy foods. Nutrition services should focus on how restaurants can make changes to include healthy foods through food preparation and menu items.

Prevalence and patterns of cooking dinner at home in the USA: National Health and Nutrition Examination Survey (NHANES) 2007-2008.

Science.gov (United States)

Virudachalam, Senbagam; Long, Judith A; Harhay, Michael O; Polsky, Daniel E; Feudtner, Chris

2014-05-01

To measure the prevalence of cooking dinner at home in the USA and test whether home dinner preparation habits are associated with socio-economic status, race/ethnicity, country of birth and family structure. Cross-sectional analysis. The primary outcome, self-reported frequency of cooking dinner at home, was divided into three categories: 0-1 dinners cooked per week ('never'), 2-5 ('sometimes') and 6-7 ('always'). We used bivariable and multivariable regression analyses to test for associations between frequency of cooking dinner at home and factors of interest. The 2007-2008 National Health and Nutrition Examination Survey (NHANES). The sample consisted of 10 149 participants. Americans reported cooking an average of five dinners per week; 8 % never, 43 % sometimes and 49 % always cooked dinner at home. Lower household wealth and educational attainment were associated with a higher likelihood of either always or never cooking dinner at home, whereas wealthier, more educated households were more likely to sometimes cook dinner at home (P cooked the fewest dinners at home (mean = 4·4, 95 % CI 4·2, 4·6). Households with foreign-born reference persons cooked more dinners at home (mean = 5·8, 95 % CI 5·7, 6·0) than households with US-born reference persons (mean = 4·9, 95 % CI 4·7, 5·1). Households with dependants cooked more dinners at home (mean = 5·2, 95 % CI 5·1, 5·4) than households without dependants (mean = 4·6, 95 % CI 4·3, 5·0). Home dinner preparation habits varied substantially with socio-economic status and race/ethnicity, associations that likely will have implications for designing and appropriately tailoring interventions to improve home food preparation practices and promote healthy eating.

Teachers' self-perception of their dietary behavior and needs to teach healthy eating habits in the school.

Science.gov (United States)

Vio, Fernando; Yañez, Marisol; González, Carmen Gloria; Fretes, Gabriela; Salinas, Judith

2016-04-01

Through focus groups, we explored 22 third- to fifth-grade teachers' perceptions about their eating habits, including barriers and facilitators to healthy eating. It also explored teachers' thoughts about how to teach students healthy eating habits. The information was transcribed and treated using the content analysis technique. Results were evaluated using the concept of majority and minority group and presented in a sequential way: teachers' perceptions about eating habits, barriers to healthy eating, teacher's culinary habits, abilities to teach students healthy eating habits through Information and Communication Technologies, and cooking activities. Teachers' eating habits were poor, with lack of time, money, and will to improve. They had culinary habits skills and the desire to instruct and guide their students in eating healthier food. They need a program with Information and Communication Technologies and cooking workshops to apply in the classroom.

Traditional Cherokee Food.

Science.gov (United States)

Hendrix, Janey B.

A collection for children and teachers of traditional Cherokee recipes emphasizes the art, rather than the science, of cooking. The hand-printed, illustrated format is designed to communicate the feeling of Cherokee history and culture and to encourage readers to collect and add family recipes. The cookbook could be used as a starting point for…

Cook's Carteaux: Trends in nuclear training

International Nuclear Information System (INIS)

Anon.

1993-01-01

The following Nuclear News interview, conducted by associate editor Gregg M. Taylor, is with Paul F. Carteaux, training superintendent at Indiana/Michigan Power Company's Cook nuclear power plant. The site has two Westinghouse pressurized water reactors. Cook-1, rated 1020-MWe (net), started commercial operation in August 1975, and the 1060-MWe Cook-2 began operation in July 1978

Introducing CSR - The Missing Ingredient in the Land Reform Recipe?

African Journals Online (AJOL)

This article identifies corporate social responsibility (CSR) as one of the missing ingredients in the recipe for a successful land reform programme. The article introduces CSR and discusses the business case for CSR; identifies its benefits; considers its possible limitations; and examines the major drivers behind the notion.

Development and testing of recipes suitable for patients with chronic ...

African Journals Online (AJOL)

Objectives: The main objectives of the study were to develop and test recipes that meet the nutritional requirements of and are acceptable to patients with chronic renal failure. The secondary objectives were to determine gender and racial differences in the participants' responses during consumer sensory testing. Design: ...

The Classroom Chefs: A Children's Picture Cookbook for Nutrition Education. Teachers Manual.

Science.gov (United States)

Minter, Margaret; And Others

This teacher's manual presents lesson plans and recipes designed for use with preschool children, discusses the need for early nutrition education, and offers suggestions for conducting cooking activities in the classroom. Specific ideas are provided to involve handicapped children in cooking experiences. Nutrition education in the preschool is…

Cookbook: Chiyaan Ulini Binaaltsoos. First Edition.

Science.gov (United States)

Lynch, Regina H.

For many years the techniques for preparing native foods were retained only through memory. In an effort to preserve the traditional art of cooking, 21 recipes for Navajo foods and 22 descriptions of edible wild plants and their preparation are presented in this cookbook. Each recipe gives the name of the dish in Navajo and English, lists the…

Fate of polybrominated diphenyl ethers during cooking of fish in a new model cooking apparatus and a household microwave.

Science.gov (United States)

Bendig, Paul; Hägele, Florian; Blumenstein, Marina; Schmidt, Jasmin; Vetter, Walter

2013-07-10

Fish is a major source of human exposure to polybrominated diphenyl ethers (PBDEs). Because fish is mainly consumed after cooking, this measure may alter the pattern and amounts of PBDEs that are finally consumed. To investigate this issue, we developed a model cooking apparatus consisting of a small glass bowl and a beaker glass with an exhaust fitted with a polyurethane foam filter connected to a water jet pump. In this model cooking apparatus, fish (1 g) and/or sunflower oil (0.2/0.4 g) spiked with three PBDE congeners was cooked for 30 min. Small amounts of the semi-volatile PBDEs were evaporated from the fish (BDE-47 cooking apparatus proved to be well-suited to study the fate of polyhalogenated compounds in fish during cooking.

Cooking frozen and thawed roasts: beef, pork, and lamb cuts.

Science.gov (United States)

Fulton, C; Davis, C

1975-09-01

Cooking time, yield, and palatability of paired beef, pork, and lamb roasts cooked from the frozen and thawed states were compared. Cooking time for all roasts averaged from 3 to 22 min. per pound longer for meat cooked from the frozen state. The longer cooking time from the frozen state. The longer cooking time from the frozen state was greater for roasts with a large amount of bone and for cuts cooked by braising than for less bony roasts and cuts cooked by roasting. Except for thawed beef rump roasts, which had a higher yield of cooked lean meat, yield of cooked lean meat from the various cuts of beef, pork, and lamb was not affected by the state at the start of cooking. Collectively, all pork roasts had a higher yield of cooked lean meat when cooked from the frozen state. Juiciness and natural flavor of the roasts were not affected by the state at the start of cooking. Lamb leg and rib roasts were more tender when cooked from the thawed state.

Kraft cooking of gamma irradiated wood, (1)

International Nuclear Information System (INIS)

Inaba, Masamitsu; Meshitsuka, Gyosuke; Nakano, Junzo

1979-01-01

Studies have been made of kraft cooking of gamma irradiated wood. Beech (Fagus crenata Blume) wood meal suspended in aqueous alkaline alcohol was irradiated up to 1.5 KGy (0.15 Mrad) with gamma rays from a Co-60 source in the presence or absence of oxygen. The irradiated wood meals were washed thoroughly with fresh water, air dried and cooked under the ordinary cooking conditions. The results are summarized as follows: (1) Pre-irradiation in aqueous alkali have negligible effect on kraft cooking. (2) In the case of ethanol addition (50 g/l), pre-irradiation in vacuo shows acceleration of delignification and stabilization of carbohydrates during kraft cooking. Cooked yield gain by pre-irradiation was about 1.2% in all over the range of delignification from 80 to 90%. Aqueous ethanol without alkali also shows positive but smaller effect than that with alkali. (3) Propanol, iso-propanol and butanol show positive but smaller effects than ethanol. However, methanol does not show any positive effect. (4) Irradiation in the presence of oxygen does not show any attractive effect on kraft cooking. (author)

SQL Server 2012 data integration recipes solutions for integration services and other ETL tools

CERN Document Server

Aspin, Adam

2012-01-01

SQL Server 2012 Data Integration Recipes provides focused and practical solutions to real world problems of data integration. Need to import data into SQL Server from an outside source? Need to export data and send it to another system? SQL Server 2012 Data Integration Recipes has your back. You'll find solutions for importing from Microsoft Office data stores such as Excel and Access, from text files such as CSV files, from XML, from other database brands such as Oracle and MySQL, and even from other SQL Server databases. You'll learn techniques for managing metadata, transforming data to mee

Cooking with Kids Positively Affects Fourth Graders' Vegetable Preferences and Attitudes and Self-Efficacy for Food and Cooking

Science.gov (United States)

Lohse, Barbara

2013-01-01

Abstract Background: Cooking with Kids (CWK), an experiential school-based food education program, has demonstrated modest influence on fruit and vegetable preference, food and cooking attitudes (AT), and self-efficacy (SE) among fourth-grade, mostly low-income Hispanic students in a quasiexperimental study with an inconsistent baseline. Effect was notably strong for boys and those without previous cooking experience. The aim of this project was to assess the effect of CWK with a mostly non-Hispanic white sample that assured no previous CWK exposure. Methods: The randomized, controlled assessment of CWK effect on fourth graders was conducted with 257 students in 12 classes in four public schools. CWK included a 1-hour introductory lesson, three 2-hour cooking classes, and three 1-hour fruit and vegetable tasting sessions led by trained food educators during the school day for one semester. Fruit preference, vegetable preference, and cooking AT and SE were assessed with a tested 35-item measure, shown to have test-retest reliability. Univariate analyses considered gender and previous cooking experience. Results: Intervention efficacy was confirmed in this mostly white sample (75%; 79% with previous cooking experience; 54% girls). Increases in vegetable preference, AT, and SE were all significantly greater in CWK students with ηp 2 of 0.03, 0.02, and 0.06, respectively. CWK most strongly improved AT and SE for boys without previous cooking experience. Conclusions: CWK significantly improved fourth-grade students' vegetable preferences, AT, and SE toward food and cooking, which are factors important to healthful eating and obesity prevention. Noncookers, especially boys, benefitted from this intervention. PMID:24320723

76 FR 75809 - Prior Label Approval System: Generic Label Approval

Science.gov (United States)

2011-12-05

... statement, cooking instructions, packer product code information, or UPC product code information; g. Any... 317.2 or 381.121; i. The addition, deletion, or amendment of recipe suggestions for the product; j... disclaimer statements concerning pathogens, e.g., ``for cooking only'' or ``not tested for E. coli O157:H7...

20 CFR 654.413 - Cooking and eating facilities.

Science.gov (United States)

2010-04-01

... 20 Employees' Benefits 3 2010-04-01 2010-04-01 false Cooking and eating facilities. 654.413... Cooking and eating facilities. (a) When workers or their families are permitted or required to cook in their individual unit, a space shall be provided and equipped for cooking and eating. Such space shall...

Association between cooking oil fume exposure and lung cancer among Chinese nonsmoking women: a meta-analysis

Directory of Open Access Journals (Sweden)

Xue Y

2016-05-01

Full Text Available Yingbo Xue, Ying Jiang, Shan Jin, Yong Li Department of Oncology, Guizhou Provincial People’s Hospital, Guiyang, Guizhou, People’s Republic of China Abstract: Lung cancer has been the main cause of cancer death around the world. Cigarette smoking has been identified as a risk factor for lung cancer in males. However, the etiological factors in nonsmoking women remain elusive. A meta-analysis was conducted to evaluate the relationship between cooking oil fume exposure and lung cancer among Chinese nonsmoking women. Thirteen articles containing three population-based case–control and ten hospital-based case–control studies were included in this meta-analysis. These studies with a total of 3,596 lung cancer women and 6,082 healthy controls were analyzed by RevMan 5.3. Fixed effects model or random effects model was used to obtain pooled estimates of risk ratio. The risk ratios with a 95% CI were 1.74 (95% CI =1.57–1.94 and 2.11 (95% CI =1.54–2.89, respectively. Cooking oil fume exposure as well as not using a kitchen ventilator when cooking was significantly associated with lung cancer among nonsmoking women (Z=10.07, P<0.00001; Z=4.65, P<0.00001. Cooking oil fume exposure, especially lacking a fume extractor, may increase the risk of lung cancer among Chinese nonsmoking women. Keywords: cooking oil fume exposure, lung cancer, meta-analysis, nonsmoking women 

A pilot food store intervention in the Republic of the Marshall Islands.

Science.gov (United States)

Gittelsohn, Joel; Dyckman, William; Frick, Kevin D; Boggs, Malia K; Haberle, Heather; Alfred, Julia; Vastine, Amy; Palafox, Neal

2007-09-01

To improve diet and reduce risk for obesity and chronic disease, we developed, implemented and evaluated a pilot intervention trial with 23 large and small food stores in the Republic of the Marshall Islands (12 intervention, 11 control). The intervention included both mass media (radio announcements, newspaper ads, video) and in-store (cooking demonstrations, taste tests, shelf labeling) components. Consumer exposure to the mass media components was high (65% had heard half or more of the radio announcements, 74% had seen at least one of the newspaper ads). Consumer exposure to the in-store components of the intervention was moderate (61% attended at least one cooking demonstrations, 59% received at least one recipe card). After adjustment for age, sex and education level, increased exposure to the intervention was associated with higher diabetes knowledge (p<0.05) and label reading knowledge (p<0.05), but not with increased self-efficacy for performing promoted healthy behaviors. The intervention was associated with increased purchasing of certain promoted foods (p<0.005), including oatmeal, turkey chili, fish, canned fruit and local vegetables. It was also associated with improvements in healthiness of cooking methods (p<0.05). Food store centered interventions have great potential for changing cognitive and behavioral factors relating to food choice and preparation, and may contribute to lessening the burden of diet-related chronic disease worldwide.

The structural features of hemicelluloses dissolved out at different cooking stages of active oxygen cooking process.

Science.gov (United States)

Shi, Jianbin; Yang, Qiulin; Lin, Lu

2014-04-15

This work described the morphologic changes of corn stalk and the structural characterization of its hemicelluloses dissolved in yellow liquor at different cooking stages. The results showed that active oxygen cooking process was an efficient method to depolymerize the corn stalk into cellulose, hemicelluloses, and lignin as a pretreatment of biomass conversion. This cooking process can also be divided into three phases: bulk delignification, extended delignification, and residual delignification. During the heating-up period 57.67% of hemicelluloses and 62.31% of lignin were removed from the raw material. However, only 15% of hemicelluloses and 23.21% of lignin were removed during at temperature' period. The hemicelluloses from the corn stalk and yellow liquor were composed of (1→4)-β-D-xylopyranose backbones substituted with α-l-arabinofuranosyl, 4-O-methyl-α-D-glucuronic acid, and some methoxyl residues. The backbones of hemicelluloses were gradually cleaved during the cooking process. The acetyl groups substituted with xylopyranosyl residues were completely cleaved during the cooking process. Copyright © 2014 Elsevier Ltd. All rights reserved.

Cooking breakfast after a brain injury

OpenAIRE

Tanguay, Annick N.; Davidson, Patrick S. R.; Guerrero Nuñez, Karla V.; Ferland, Mark B.

2014-01-01

Acquired brain injury (ABI) often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients' difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we exam...

Cooking breakfast after a brain injury

OpenAIRE

Annick N. Tanguay; Patrick S. R. Davidson; Patrick S. R. Davidson; Patrick S. R. Davidson; K. Vanessa eGuerrero Nuñez; Mark B. Ferland; Mark B. Ferland; Mark B. Ferland

2014-01-01

Acquired brain injury (ABI) often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients’ difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we exa...

Effect of electrical stimulation and cooking temperature on the within-sample variation of cooking loss and shear force of lamb.

Science.gov (United States)

Lewis, P K; Babiker, S A

1983-01-01

Electrical stimulation decreased the shear force and increased the cooking loss in seven paired lamb Longissimus dorsi (LD) muscles. This treatment did not have any effect on the within-sample variation. Cooking in 55°, 65° and 75°C water baths for 90 min caused a linear increase in the cooking loss and shear force. There was no stimulation-cooking temperature interaction observed. Cooking temperature also had no effect on the within-sample variation. A possible explanation as to why electrical stimulation did not affect the within-sample variation is given. Copyright © 1983. Published by Elsevier Ltd.

Ruoanvalmistuspaperi Cook and chill prosessissa

OpenAIRE

Sarjohalme, Sirkka; Helin, Inga

2012-01-01

Opinnäytetyö lähti liikkeelle opinnäytetyön tilaajan, Metsä Tissuen, toiveesta tutkia Cook and chill -ruoanvalmistuspaperin soveltuvuutta Cook and chill -tuotantotapaan ammattikeittiöissä. Uudet toimintamenetelmät eroavat perinteisistä menetelmistä käytännössä näkyvimmin siinä, että ruoanvalmistus ei ole sidottu tarjoilupaikkaan ja ruoan tarjoilun ei tarvitse välttämättä tapahtua valmistuspäivänä. Tähän perustuu myös Cook and chill -tuotantotapa. Tutkimusyhteistyötä tehtiin Pirkkalan tuotanto...

Bringing the sense back into healthy eating advice.

Science.gov (United States)

Drummond, Sandra

2006-01-01

Conflicting messages about diet in the media, including publicity for "fad" diets, tend to distort the public's understanding of healthy eating. Several myths also persist, such as "skipping meals is a good way to lose weight," "all fats are bad" or "carbohydrates should be limited when trying to lose weight" Food labels, including the "traffic light" system, may also be confusing for some people. Food preferences vary between individuals, but health professionals can help guide individuals and towards a varied, balanced diet. This will include foods the individual and family enjoy, but based on appropriate proportions of all the five food groups, cooked in healthy ways. Some simple healthy eating tips are given to pass on to clients.

Supply Chain: Wake Up; It is Critical to Military Success

Science.gov (United States)

2015-04-13

In 1998, Steve Jobs hired Tim Cook to improve the supply chain. Cook determined that Apple’s supply chain was overly complex and began a process...Blanchard concurs stating that, “a one supply chain fits all strategy [is a recipe for disaster].”29 They both believe that companies increase their

The barriers and enablers of healthy eating among young adults: a missing piece of the obesity puzzle: A scoping review.

Science.gov (United States)

Munt, A E; Partridge, S R; Allman-Farinelli, M

2017-01-01

Young adults in Western countries are gaining weight faster than their parents and are more likely to gain weight than any other age cohort. Despite this, investigation into the complex young adults' food choice motives, which enable and prevent healthy eating, has not been widely investigated. A scoping review was conducted involving an extensive literature search of four major electronic databases: Medline, Embase, PsychInfo and CINAHL. Data were collected from 34 articles: study descriptions numerically analysed and key findings thematically analysed. The key barriers found included: male apathy towards diet; unhealthy diet of friends and family; expected consumption of unhealthy foods in certain situations; relative low cost of unhealthy foods; lack of time to plan, shop, prepare and cook healthy foods; lack of facilities to prepare, cook and store healthy foods; widespread presence of unhealthy foods; lack of knowledge and skills to plan, shop, prepare and cook healthy foods; lack of motivation to eat healthily (including risk-taking behaviour). The key enablers found included: female interest in a healthy diet; healthy diet of friends and family; support/encouragement of friends and family to eat healthy; desire for improved health; desire for weight management; desire for improved self-esteem; desire for attractiveness to potential partners and others; possessing autonomous motivation to eat healthy and existence and use of self-regulatory skills. This research provides evidence that can be used to tailor interventions for healthy eating and overweight and obesity in this population. However, government intervention in addressing food access, affordability, marketing and taxation remains essential to any significant change. © 2016 World Obesity Federation.

Comparison of Biodiesel Obtained from Virgin Cooking Oil and Waste Cooking Oil Using Supercritical and Catalytic Transesterification

Directory of Open Access Journals (Sweden)

Jeeban Poudel

2017-04-01

Full Text Available Comparative analysis of transesterification of virgin cooking oil (VCO and waste cooking oil (WCO in catalyzed and supercritical transesterification process using methanol and ethanol as solvents has been conducted in this study. The luminous point of this research was the direct comparison of catalytic and supercritical process using the ester composition obtained from virgin cooking oil and waste cooking oil transesterification. Oil to alcohol molar ratio of 1:6 and reaction condition of 65 °C and 1 bar pressure were considered for the catalytic process, while 260 °C and high pressure (65 and 75 bar for methanol and ethanol, respectively were accounted for the supercritical process. Distinct layer separation was observed for both processes. Ester, fatty acid and glycerol composition was studied for both the upper and lower layers separately, from which 100% ester composition in the upper layer and a mixture of ester and other composition in the lower layer was obtained for the catalytic process owing to succeeding filtration and washing. However, mixture of ester (>75% and other composition was obtained in both layers for the supercritical process where purification process was not implemented. The similarity in the result obtained demonstrates the superiority of waste cooking oil compared to virgin cooking oil, taking cost into consideration.

76 FR 2708 - Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking Ware From...

Science.gov (United States)

2011-01-14

.... 701- TA-267 and 731-TA-304 (Third Review)] Porcelain-on-Steel Cooking Ware From Taiwan; Top-of-the-Stove Stainless Steel Cooking Ware From Korea AGENCY: United States International Trade Commission...-steel cooking ware from Taiwan and the antidumping and countervailing duty orders on imports of top-of...

75 FR 62144 - Porcelain-on-Steel Cooking Ware From China and Taiwan; Top-of-the-Stove Stainless Steel Cooking...

Science.gov (United States)

2010-10-07

...); (Investigation Nos. 701-TA-267 and 731-TA-304 (Third Review))] Porcelain-on-Steel Cooking Ware From China and Taiwan; Top-of- the-Stove Stainless Steel Cooking Ware From Korea AGENCY: United States International... porcelain-on-steel cooking ware from China and Taiwan and the antidumping and countervailing duty orders on...

Cooking up a Culinary Career.

Science.gov (United States)

Kongshem, Lars

1993-01-01

A program to introduce inner-city students to the fundamentals of French cooking has spread to more than 100 schools in 6 cities. The program awarded $400,000 in scholarships nationwide this year. Highlights a cooking competition of 10 juniors and seniors from the District of Columbia public schools. (MLF)

Determination of several families of phytochemicals in different pre-cooked convenience vegetables: effect of lifetime and cooking.

Science.gov (United States)

Alarcón-Flores, M Isabel; Hernández-Sánchez, Francisco; Romero-González, Roberto; Plaza-Bolaños, Patricia; Martínez Vidal, J Luis; Garrido Frenich, Antonia

2014-11-01

Phytochemicals content, including several families such as phenolic acids, isoflavones, flavones, flavonols, isothiocyanates, and glucosinolates, was determined in pre-cooked convenience vegetables by ultra high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS). It was observed that there is not a common behavior of the individual concentration of phytochemicals during the lifetime and cooking of the matrix, and compounds change their concentration without a specific trend. It was observed that neither lifetime nor cooking process have significant effects on the total content of phytochemicals except in broccoli, although some changes in the individual content of the target compounds were observed, suggesting that interconversion processes could be performed during the lifetime and/or cooking process of the product.

Perancangan SCADA Software dengan Wonderware InTouch Recipe Manager dan SQL Access Manager pada Simulator Proses Pencampuran Bahan

OpenAIRE

Wicaksono, Handy; Lim, Resmana; Sutanto, William

2008-01-01

In Bahasa Indonesia: Banyak industri yang sudah menggunakan sistem automasi dengan menggunakan PLC (Programmable Logic Controller) dan SCADA (Supervisory Control And Data Acquisition). Salah satu software untuk membuat program SCADA adalah Wonderware InTouch. Untuk mengelola data dalam bentuk recipe dan database, Wonderware InTouch mempunyai program-program tambahan yaitu Recipe Manager dan SQL Access Manager. Pada penelitian ini, akan digunakan proses pembuatan kertas sebagai contoh kas...

Cooking Appliances Using High-Frequency Heating

OpenAIRE

木村, 秀行; Hideyuki, KIMURA; (株)日立製作所機械研究所

2007-01-01

We have produced a guide suitable for people with no technical knowledge of cooking appliances that use high-frequency heating. In general, cooking appliances that use an electric heat source are popular since, they are simple to use because the offer easy heat control, are safe because they do not have naked flames, and do not make kitchens dirty because there is no exhaust. In recent years, high-efficiency cooking appliances using high-frequency heating technology have surged in popularity....

Influence of cooking methods on bioactive compounds in beetroot

Directory of Open Access Journals (Sweden)

Juliana Arruda Ramos

2017-06-01

Full Text Available Beetroot is rich in bioactive compounds that may provide health benefits. However, vegetable tissues are physically and chemically damaged by cooking, causing major changes to compounds in cell membranes. The current study aimed to evaluate the influence of several cooking methods on bioactive compounds in beetroot. Four heat treatments were carried out: steam cooking, pressure cooking, baking in an oven, and boiling in water. Beets were matched in uniformity of size, color, and absence of defects. They were washed thoroughly in running water to remove dirt. Next, one of the four cooking methods was applied. After cooking, beets were peeled by hand. Analysis was carried out on both uncooked and cooked beets to evaluate antioxidant activity, content of phenolic compounds, pigments, flavonoids, and betalains. The experiment was completely randomized design (CRD and carried out in triplicate. Data were subjected to analysis of variance (F test, p < 0.05 and mean values compared by Tukey test at 5% probability. There was no change in antioxidant activity or total phenolic and anthocyanin content by any of the cooking methods compared to that in raw beetroots. However, pressure-cooking resulted in lower carotenoid levels compared to that in raw beet. Furthermore, flavonoid and betalain content decreased by all the cooking methods.

Delicious Low GL space foods by using Low GI materials -IH and Vacuum cooking -

Science.gov (United States)

Katayama, Naomi; Nagasaka, Sanako; Murasaki, Masahiro; Space Agriculture Task Force, J.

Enough life-support systems are necessary to stay in space for a long term. The management of the meal for astronauts is in particular very important. When an astronaut gets sick in outer space, it means death. To astronauts, the delicious good balance space foods are essential for their work. This study was aimed at making balance space foods menu for the healthy space-life. The kitchen utensil has a limit in the space environment. And a method to warm is only heater without fire. Therefore purpose of this study, we make the space foods which make by using vacuum cooking device and the IH heater We made space foods menu to referred to Japanese nutrition standard in 2010. We made space foods menu which are using "brown rice, wheat, soy bean, sweet potato and green-vegetable" and " loach and insects which are silkworm pupa, snail, mud snail, turmait, fly, grasshopper, bee". We use ten health adults as subjects. Ten subjects performed the sensory test of the questionnaire method. There was the sensuality examination in the item of "taste, a fragrance, color, the quantity" and acquired a mark at ten points of perfect scores.. We could make the space foods which we devised with vacuum cooking and IH deliciously. As a result of sensuality examination, the eight points in ten points of perfect scores was appeared. This result showed, our space food menu is delicious. We can store these space foods with a refrigerator for 20 days by making vacuum cooking. This thing is at all important result so that a save is enabled when surplus food was done in future by performing vacuum cooking. We want to make delicious space foods menu with vacuum cooking and IH heater more in future.

Motivators and Barriers to Engaging in Healthy Eating and Physical Activity.

Science.gov (United States)

Ashton, Lee M; Hutchesson, Melinda J; Rollo, Megan E; Morgan, Philip J; Collins, Clare E

2017-03-01

Many Australian young men (18-25 years) fail to meet recommendations in national dietary or physical activity (PA) guidelines. However, there is a lack of understanding of their perspectives on PA and diet to inform intervention design. This study examined young men's motivators and barriers to healthy eating and PA, along with differences by demographic and behavioral factors. A cross-sectional online survey was completed by 282 men aged 18 to 25 years in Australia. Results identified the most common motivators for healthy eating included improving health (63.5%), body image (52.3%), and increasing energy (32.1%). Motivators for PA included improving body image (44.6%), fitness (44.2%), and health (41.0%). Common barriers to healthy eating were access to unhealthy foods (61.1%), time to cook/prepare healthy foods (55.0%), and motivation to cook healthy foods (50.7%). Barriers for PA included motivation (66.3%), time (57.8%), and cost of equipment/facilities (33.3%). Significant differences ( p motivators to healthy eating and/or PA were identified for BMI category, marital status, PA level, alcohol intake, and stress levels. Significant differences were identified for barriers to healthy eating and/or PA by BMI, PA level, stress, and fruit and vegetable intake, assessed using Pearson's chi-square test. Findings suggest that promotion of benefits related to health, appearance/body image, increased energy and fitness, and addressing key barriers including motivation, time, financial restraints, and accessibility of unhealthy foods, could engage young men in improving lifestyle behaviors. Differences by demographic and behavioral factors suggest development of tailored programs to address diversity among young men may be required.

Healthy n-6/n-3 fatty acid composition from five European game meat species remains after cooking.

Science.gov (United States)

Valencak, Teresa G; Gamsjäger, Lisa; Ohrnberger, Sarah; Culbert, Nicole J; Ruf, Thomas

2015-06-27

Intensive farming of livestock along with recent food scandals and consumer deception have increased awareness about risks for human nutrition. In parallel, the demand for meat obtained under more natural conditions from animals that can freely forage has largely increased. Interestingly, the consumption of game meat has not become more common despite its excellent quality and content of polyunsaturated fatty acids (PUFAs). We addressed the question if game meat fatty acid composition is modified through kitchen preparation. By analysing muscle fatty acid (FA) composition (polar and total lipids) of five European game species in a raw and a processed state, we aimed to quantify the proportion of PUFA that are oxidised and hydrogenated during processing. All game meat species originated from local hunters and free-living individuals. To mimic a realistic situation a professional chef prepared the meat samples with gentle use of heat in a standardised way. Expectedly, the overall content of polyunsaturated fatty acids declined during the cooking process but the decrease size was cooking does not substantially alter its favourable fatty acid composition. Further research is needed to elucidate species-specific differences and the role of habitat quality and locomotion for tissue composition.

Potent anti-cervical cancer activity: synergistic effects of Thai medicinal plants in recipe N040 selected from the MANOSROI III database.

Science.gov (United States)

Kitdamrongtham, Worapong; Manosroi, Aranya; Akazawa, Hiroyuki; Gidado, Abubakar; Stienrut, Pramote; Manosroi, Worapaka; Lohcharoenkal, Warangkana; Akihisa, Toshihiro; Manosroi, Jiradej

2013-08-26

One of the prestigious Thai/Lanna folklore wisdoms is the medicinal plant recipes. Thai/Lanna medicinal plant recipe database MANOSROI III has been developed by Prof. Dr. Jiradej Manosroi. It consists of over 200,000 recipes covering all diseases including cancer. To investigate the in vitro and in vivo anti-cervical cancer activity and the active constituents of the Thai medicinal plant recipe N040 selected from the MANOSROI III database. The extracts of recipe N040 and single medicinal plants in the recipe were prepared by hot water and methanol extraction, respectively. The n-hexane, ethyl acetate (EtOAc), n-butanol (n-BuOH) and water fractions of Caesalpinia sappan, the plant which showed the highest anti-proliferative activity were prepared by liquid-liquid partition extraction. The fraction which showed the highest anti-proliferative activity was further isolated for active constituents. Anti-proliferative activity of recipe N040, methanolic extracts, fractions of Caesalpinia sappan and brazilin, an active constituent on HeLa cell were investigated using sulforhodamine B (SRB) assay. Anti-oxidative activities including free radical scavenging and metal ion-chelating activities, as well as the phenolic and flavonoid contents of these fractions were also determined. The in vivo anti-cancer activity of recipe N040 on HeLa cell xenograft and the subchronic toxicity were performed in nude mice and rats, respectively. N040 showed the potent in vitro anti-proliferative activity on HeLa cell with the IC50 value of 0.11 µg/ml. Phytochemicals detected in the plants were steroids/triterpenoids, tannins, flavonoids, saponins and alkaloids. For the single plant, methanolic extract of Caesalpinia sappan gave the highest anti-proliferative activity with the IC50 of 33.46 µg/ml. EtOAc fraction of Caesalpinia sappan showed the highest anti-proliferative and free radical scavenging activities with the IC50 and SC50 of 17.81 and 21.95 µg/ml which were 1.88 and 0.83 folds of

Learning cooking skills at different ages: a cross-sectional study.

Science.gov (United States)

Lavelle, Fiona; Spence, Michelle; Hollywood, Lynsey; McGowan, Laura; Surgenor, Dawn; McCloat, Amanda; Mooney, Elaine; Caraher, Martin; Raats, Monique; Dean, Moira

2016-11-14

Cooking skills are increasingly included in strategies to prevent and reduce chronic diet-related diseases and obesity. While cooking interventions target all age groups (Child, Teen and Adult), the optimal age for learning these skills on: 1) skills retention, 2) cooking practices, 3) cooking attitudes, 4) diet quality and 5) health is unknown. Similarly, although the source of learning cooking skills has been previously studied, the differences in learning from these different sources has not been considered. This research investigated the associations of the age and source of learning with the aforementioned five factors. A nationally representative (Northern/Republic of Ireland) cross-sectional survey was undertaken with 1049 adults aged between 20-60 years. The survey included both measures developed and tested by the researchers as well as validated measures of cooking (e.g. chopping) and food skills (e.g. budgeting), cooking practices (e.g. food safety), cooking attitudes, diet quality and health. Respondents also stated when they learnt the majority of their skills and their sources of learning. The data was analysed using ANOVAs with post-hoc analysis and Chi 2 crosstabs with a significance level of 0.05. Results showed that child (skills, cooking practices, cooking attitudes, diet quality (with the exception of fibre intake where adult learners were higher) and health. Mother was the primary source of learning and those who learnt only from this source had significantly better outcomes on 12 of the 23 measures. This research highlights the importance of learning cooking skills at an early age for skill retention, confidence, cooking practices, cooking attitude and diet quality. Mother remained the primary source of learning, however, as there is a reported deskilling of domestic cooks, mothers may no longer have the ability to teach cooking skills to the next generation. A focus on alternative sources including practical cooking skills education starting

Prevalence and socio-demographic correlates of cooking skills in UK adults: cross-sectional analysis of data from the UK National Diet and Nutrition Survey.

Science.gov (United States)

Adams, Jean; Goffe, Louis; Adamson, Ashley J; Halligan, Joel; O'Brien, Nicola; Purves, Richard; Stead, Martine; Stocken, Deborah; White, Martin

2015-08-05

Poor cooking skills may be a barrier to healthy eating and a contributor to overweight and obesity. Little population-representative data on adult cooking skills has been published. We explored prevalence and socio-demographic correlates of cooking skills among adult respondents to wave 1 of the UK National Diet and Nutrition Survey (2008-9). Socio-demographic variables of interest were sex, age group, occupational socio-economic group and whether or not respondents had the main responsibility for food in their households. Cooking skills were assessed as self-reported confidence in using eight cooking techniques, confidence in cooking ten foods, and ability to prepare four types of dish (convenience foods, a complete meal from ready-made ingredients, a main meal from basic ingredients, and cake or biscuits from basic ingredients). Frequency of preparation of main meals was also reported. Of 509 respondents, almost two-thirds reported cooking a main meal at least five times per week. Around 90 % reported being able to cook convenience foods, a complete meal from ready-made ingredient, and a main dish from basic ingredients without help. Socio-demographic differences in all markers of cooking skills were scattered and inconsistent. Where these were found, women and main food providers were most likely to report confidence with foods, techniques or dishes, and respondents in the youngest age (19-34 years) and lowest socio-economic group least likely. This is the only exploration of the prevalence and socio-demographic correlates of adult cooking skills using recent and population-representative UK data and adds to the international literature on cooking skills in developed countries. Reported confidence with using most cooking techniques and preparing most foods was high. There were few socio-demographic differences in reported cooking skills. Adult cooking skills interventions are unlikely to have a large population impact, but may have important individual effects

Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking.

Science.gov (United States)

Davidek, Tomas; Festring, Daniel; Dufossé, Thierry; Novotny, Ondrej; Blank, Imre

2013-10-30

The formation pathways of the N-containing roast-smelling compounds 2-acetyl-1-pyrroline, 2-acetyl-1(or 3),4,5,6-tetrahydropyridine, and their structural analogues 2-propionyl-1-pyrroline and 2-propionyl-1(or 3),4,5,6-tetrahydropyridine were studied upon extrusion cooking using the CAMOLA approach. The samples were produced under moderate extrusion conditions (135 °C, 20% moisture, 400 rpm) employing a rice-based model recipe enriched with flavor precursors ([U-(13)C6]-D-glucose, D-glucose, glycine, L-proline, and L-ornithine). The obtained data indicate that the formation of these compounds upon extrusion follows pathways similar to those reported for nonsheared model systems containing D-glucose and L-proline. 2-Acetyl-1-pyrroline is formed (i) by acylation of 1-pyrroline via C2 sugar fragments (major pathway) and (ii) via ring-opening of 1-pyrroline incorporating C3 sugar fragments (minor pathway), whereas 2-propionyl-1-pyrroline incorporates exclusively C3 sugar fragments. 2-Acetyl-1(or 3),4,5,6-tetrahydropyridine and the corresponding propionyl analogue incorporate C3 and C4 sugar fragments, respectively. In addition, it has been shown that the formation of 2-acetyl-1-pyrroline in low-moisture systems depends on the pH value of the reaction mixture.

Modeling emission rates and exposures from outdoor cooking

Science.gov (United States)

Edwards, Rufus; Princevac, Marko; Weltman, Robert; Ghasemian, Masoud; Arora, Narendra K.; Bond, Tami

2017-09-01

Approximately 3 billion individuals rely on solid fuels for cooking globally. For a large portion of these - an estimated 533 million - cooking is outdoors, where emissions from cookstoves pose a health risk to both cooks and other household and village members. Models that estimate emissions rates from stoves in indoor environments that would meet WHO air quality guidelines (AQG), explicitly don't account for outdoor cooking. The objectives of this paper are to link health based exposure guidelines with emissions from outdoor cookstoves, using a Monte Carlo simulation of cooking times from Haryana India coupled with inverse Gaussian dispersion models. Mean emission rates for outdoor cooking that would result in incremental increases in personal exposure equivalent to the WHO AQG during a 24-h period were 126 ± 13 mg/min for cooking while squatting and 99 ± 10 mg/min while standing. Emission rates modeled for outdoor cooking are substantially higher than emission rates for indoor cooking to meet AQG, because the models estimate impact of emissions on personal exposure concentrations rather than microenvironment concentrations, and because the smoke disperses more readily outdoors compared to indoor environments. As a result, many more stoves including the best performing solid-fuel biomass stoves would meet AQG when cooking outdoors, but may also result in substantial localized neighborhood pollution depending on housing density. Inclusion of the neighborhood impact of pollution should be addressed more formally both in guidelines on emissions rates from stoves that would be protective of health, and also in wider health impact evaluation efforts and burden of disease estimates. Emissions guidelines should better represent the different contexts in which stoves are being used, especially because in these contexts the best performing solid fuel stoves have the potential to provide significant benefits.

Recipe standardization, nutrient composition and sensory evaluation of waterleaf (Talinum triangulare) and wild spinach (Gnetum africanum) soup "afang" commonly consumed in South-south Nigeria.

Science.gov (United States)

Alozie, Yetunde E; Ene-Obong, Henrietta N

2018-01-01

One hundred recipes of waterleaf and wild spinach soup (afang) consumed among the Ibibios in South-south Nigeria were collected through interview and questionnaire from indigenous homemakers and food sellers, harmonized, standardized, prepared and their nutrient content calculated. Mean weights of ingredients were calculated to obtain the control recipe. Major ingredients in the soup were analyzed chemically. Edible portions, retention factors to be applied in recipe calculation were determined. Sensory evaluation was conducted on five of the most preferred recipes on a nine-point hedonic scale. Edible coefficients of major foods ranged between 0.32 and 0.95. Significant changes (pcooked ingredients and recipes. Afang soup had 67.9% moisture; protein, 12.7% and energy, 169kcal. Fat contributed 57% of the total energy. Consumption of adequate quantities of afang soup will contribute substantially to Recommended Nutrient Intake of protein and micronutrients which will further increase with additional fish/meat. Copyright © 2016 Elsevier Ltd. All rights reserved.

Stainless steel leaches nickel and chromium into foods during cooking.

Science.gov (United States)

Kamerud, Kristin L; Hobbie, Kevin A; Anderson, Kim A

2013-10-02

Toxicological studies show that oral doses of nickel and chromium can cause cutaneous adverse reactions such as dermatitis. Additional dietary sources, such as leaching from stainless steel cookware during food preparation, are not well characterized. This study examined stainless steel grades, cooking time, repetitive cooking cycles, and multiple types of tomato sauces for their effects on nickel and chromium leaching. Trials included three types of stainless steels and a stainless steel saucepan, cooking times of 2-20 h, 10 consecutive cooking cycles, and four commercial tomato sauces. After a simulated cooking process, samples were analyzed by ICP-MS for Ni and Cr. After 6 h of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold, respectively, depending on the grade of stainless steel. Longer cooking durations resulted in additional increases in metal leaching, where Ni concentrations increased 34-fold and Cr increased approximately 35-fold from sauces cooked without stainless steel. Cooking with new stainless steel resulted in the largest increases. Metal leaching decreases with sequential cooking cycles and stabilized after the sixth cooking cycle, although significant metal contributions to foods were still observed. The tenth cooking cycle resulted in an average of 88 μg of Ni and 86 μg of Cr leached per 126 g serving of tomato sauce. Stainless steel cookware can be an overlooked source of nickel and chromium, where the contribution is dependent on stainless steel grade, cooking time, and cookware usage.

Stainless Steel Leaches Nickel and Chromium into Foods During Cooking

Science.gov (United States)

Kamerud, Kristin L.; Hobbie, Kevin A.; Anderson, Kim A.

2014-01-01

Toxicological studies show that oral doses of nickel and chromium can cause cutaneous adverse reactions such as dermatitis. Additional dietary sources, such as leaching from stainless steel cookware during food preparation, are not well characterized. This study examined stainless steel grades, cooking time, repetitive cooking cycles, and multiple types of tomato sauces for their effects on nickel and chromium leaching. Trials included three types of stainless steels and a stainless steel saucepan; cooking times of 2 to 20 hours, ten consecutive cooking cycles, and four commercial tomato sauces. After a simulated cooking process, samples were analyzed by ICP-MS for Ni and Cr. After six hours of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold respectively, depending on the grade of stainless steel. Longer cooking durations resulted in additional increases in metal leaching, where Ni concentrations increased 34 fold and Cr increased approximately 35 fold from sauces cooked without stainless steel. Cooking with new stainless steel resulted in the largest increases. Metal leaching decreases with sequential cooking cycles and stabilized after the sixth cooking cycle, though significant metal contributions to foods were still observed. The tenth cooking cycle, resulted in an average of 88 μg of Ni and 86 μg of Cr leached per 126 g serving of tomato sauce. Stainless steel cookware can be an overlooked source of nickel and chromium, where the contribution is dependent on stainless steel grade, cooking time, and cookware usage. PMID:23984718

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.

Science.gov (United States)

Roldan, Mar; Loebner, Jürgen; Degen, Julia; Henle, Thomas; Antequera, Teresa; Ruiz-Carrascal, Jorge

2015-02-01

The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied. FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more markedly than in roasted ones. FES added meat showed higher contents of furosine; 1,2-dicarbonyl compounds and 5-hydroxymethylfurfural did not reach detectable levels. N-ε-carboxymethyllysine amounts were rather low and not influenced by the studied factors. Cooked meat seems to be a minor dietary source of MR products, regardless the presence of reducing sugars and the cooking method. Copyright © 2014 Elsevier Ltd. All rights reserved.

Malignant pleural mesothelioma in bakers and pastry cooks.

Science.gov (United States)

Ascoli, V; Calisti, R; Carnovale-Scalzo, C; Nardi, F

2001-10-01

The occurrence of malignant pleural mesothelioma (MPM) among bakers and pastry cooks has never been documented. We detected eight cases of MPM in bakers, pastry cooks, and biscuit cooks engaged in making, baking/cooking, and selling pastry/bread in two hospital-based series (Rome and Orbassano/Turin, Italy; period 1990-1997; 222 cases). Field-investigations revealed asbestos-containing material (ACM) in ovens for baking bread, that were manufactured prior to the 1980s. It is suggested that there is a possible new association of the risk of having worked as a baker or pastry cook and MPM. Presumptive source of exposure to asbestos was the use of asbestos-insulated ovens. Copyright 2001 Wiley-Liss, Inc.

Fate of enniatins and deoxynivalenol during pasta cooking

NARCIS (Netherlands)

Nijs, de Monique; Top, van den Hester; Stoppelaar, de Joyce; Lopez Sanchez, Patricia; Mol, Hans

2016-01-01

The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on

The influence of a cooked meat meal on creatinine plasma concentration and creatinine clearance.

OpenAIRE

Mayersohn, M; Conrad, K A; Achari, R

1983-01-01

1 The influence of a meal containing cooked meat (225 g) on creatinine plasma concentration, creatinine urinary excretion and creatinine clearance was determined in six healthy male subjects. 2 The meat meal produced an average 52% increase in creatinine plasma concentration within 1.5 to 3.5 h after ingestion. The 24 h area under the creatinine plasma concentration-time curve increased by about 19%. Urinary creatinine excretion during 24 h increased by an average of 13%. Creatinine clearance...

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

DEFF Research Database (Denmark)

Roldan, Mar; Loebner, Jürgen; Degen, Julia

2015-01-01

The influence of the addition of a flavour enhancer solution (FES) (d-glucose, d-ribose, l-cysteine and thiamin) and of sous-vide cooking or roasting on moisture, cooking loss, instrumental colour, sensory characteristics and formation of Maillard reaction (MR) compounds in lamb loins was studied....... FES reduced cooking loss and increased water content in sous-vide samples. FES and cooking method showed a marked effect on browning development, both on the meat surface and within. FES led to tougher and chewier texture in sous-vide cooked lamb, and enhanced flavour scores of sous-vide samples more...

ARS-Media for Excel: A Spreadsheet Tool for Calculating Media Recipes Based on Ion-Specific Constraints.

Science.gov (United States)

Niedz, Randall P

2016-01-01

ARS-Media for Excel is an ion solution calculator that uses "Microsoft Excel" to generate recipes of salts for complex ion mixtures specified by the user. Generating salt combinations (recipes) that result in pre-specified target ion values is a linear programming problem. Excel's Solver add-on solves the linear programming equation to generate a recipe. Calculating a mixture of salts to generate exact solutions of complex ionic mixtures is required for at least 2 types of problems- 1) formulating relevant ecological/biological ionic solutions such as those from a specific lake, soil, cell, tissue, or organ and, 2) designing ion confounding-free experiments to determine ion-specific effects where ions are treated as statistical factors. Using ARS-Media for Excel to solve these two problems is illustrated by 1) exactly reconstructing a soil solution representative of a loamy agricultural soil and, 2) constructing an ion-based experiment to determine the effects of substituting Na+ for K+ on the growth of a Valencia sweet orange nonembryogenic cell line.

ARS-Media for Excel: A Spreadsheet Tool for Calculating Media Recipes Based on Ion-Specific Constraints

Science.gov (United States)

Niedz, Randall P.

2016-01-01

ARS-Media for Excel is an ion solution calculator that uses “Microsoft Excel” to generate recipes of salts for complex ion mixtures specified by the user. Generating salt combinations (recipes) that result in pre-specified target ion values is a linear programming problem. Excel’s Solver add-on solves the linear programming equation to generate a recipe. Calculating a mixture of salts to generate exact solutions of complex ionic mixtures is required for at least 2 types of problems– 1) formulating relevant ecological/biological ionic solutions such as those from a specific lake, soil, cell, tissue, or organ and, 2) designing ion confounding-free experiments to determine ion-specific effects where ions are treated as statistical factors. Using ARS-Media for Excel to solve these two problems is illustrated by 1) exactly reconstructing a soil solution representative of a loamy agricultural soil and, 2) constructing an ion-based experiment to determine the effects of substituting Na+ for K+ on the growth of a Valencia sweet orange nonembryogenic cell line. PMID:27812202

9 CFR 381.150 - Requirements for the production of fully cooked poultry products and partially cooked poultry...

Science.gov (United States)

2010-01-01

... fully cooked poultry products and partially cooked poultry breakfast strips. 381.150 Section 381.150... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Entry of Articles Into Official Establishments; Processing...

Quality factors in beef, pork, and lamb cooked by microwaves.

Science.gov (United States)

Korschgen, B M; Baldwin, R E; Snider, S

1976-12-01

Three cooking treatments were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking treatments included: Intermittent energy application (3-min. cycle) with a microwave range operated at 220V and intermittent energy application (6-min. cycle) with a microwave range operated at 115V. Control roasts were cooked in a conventional gas oven (163+/-3 degrees C.). Cooking was adjusted so that roasts achieved an internal temperature of 70 degrees C. when cut for analyses. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Flavor differences in samples from the edge of the slices of lamb and of pork and tenderness of lamb appeared to be related to cooking method. For these attributes, meat cooked conventionally was superior. In contrast, patterns in significant differences in tenderness and juiciness of beef and of pork were not consistent and were not related solely to method of cookery. Neither creatine nor creatinine was a good index of flavor of meat cooked by these methods. Aside from the time-saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high- or low- powered microwave equipment, operated at 2450 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, and lamb.

Delicious Heart-Healthy Latino Recipes

Science.gov (United States)

... en agua hirviendo por un minuto. Bote el agua. 2. Ponga el repollo en un recipiente grande y agregue las zanahorias ralladas, la cebolla picada, el chile rojo picante, el orégano, el aceite de oliva, ...

Create Your Plate

Medline Plus

Full Text Available ... Recipe Kits Delivered - 2017-03-chefd.html Healthy Recipes Delicious Recipe Kits Delivered We've teamed up ... Diabetes Food Hub - recipes-and-more-1.html Recipes and More Diabetes Food Hub Explore ADA’s new ...

Hyperglycemia (High Blood Glucose)

Medline Plus

Full Text Available ... Recipe Kits Delivered - 2017-03-chefd.html Healthy Recipes Delicious Recipe Kits Delivered We've teamed up ... Diabetes Food Hub - recipes-and-more-1.html Recipes and More Diabetes Food Hub Explore ADA’s new ...

Facts about Type 2

Medline Plus

Full Text Available ... Recipe Kits Delivered - 2017-03-chefd.html Healthy Recipes Delicious Recipe Kits Delivered We've teamed up ... Diabetes Food Hub - recipes-and-more-1.html Recipes and More Diabetes Food Hub Explore ADA’s new ...

"It was an education in portion size". Experience of eating a healthy diet and barriers to long term dietary change.

Science.gov (United States)

Macdiarmid, J I; Loe, J; Kyle, J; McNeill, G

2013-12-01

The aim of the study was to explore the expectations and experience of actually eating a healthy diet and using this experience to identify barriers to healthy eating and sustainable dietary change. Fifty participants (19-63 yrs) were provided with a healthy diet (i.e. complied with dietary recommendations) for three consecutive days. Afterwards a semi-structured interview was carried out to explore expectations, experience and barriers to healthy eating. Using a thematic analysis approach eight dominant themes emerged from the interviews. Four related to expectations and experience of healthy eating; realisation of what are appropriate portion sizes, an expectation to feel hungry, surprise that healthy diets comprised normal food, the desire for sweet snacks (e.g. chocolate). This demonstrated there are some misconception about healthy eating and distorted views of portion size. Four more themes emerged relating to barriers to healthy eating; competing priorities, social, peer and time pressure, importance of value for money, a lack of desire to cook. Poor knowledge of healthy eating or a lack of cooking skills were the least common barrier, suggesting that future interventions and policy to improve dietary intakes need to focus on social, cultural and economic issues rather than on lack of knowledge or skills. Copyright © 2013 Elsevier Ltd. All rights reserved.

Text-Picture Relations in Cooking Instructions

NARCIS (Netherlands)

van der Sluis, Ielka; Leito, Shadira; Redeker, Gisela; Bunt, Harry

2016-01-01

Like many other instructions, recipes on packages with ready-to-use ingredients for a dish combine a series of pictures with short text paragraphs. The information presentation in such multimodal instructions can be compact (either text or picture) and/or cohesive (text and picture). In an

Association between cooking oil fume exposure and lung cancer among Chinese nonsmoking women: a meta-analysis.

Science.gov (United States)

Xue, Yingbo; Jiang, Ying; Jin, Shan; Li, Yong

2016-01-01

Lung cancer has been the main cause of cancer death around the world. Cigarette smoking has been identified as a risk factor for lung cancer in males. However, the etiological factors in nonsmoking women remain elusive. A meta-analysis was conducted to evaluate the relationship between cooking oil fume exposure and lung cancer among Chinese nonsmoking women. Thirteen articles containing three population-based case-control and ten hospital-based case-control studies were included in this meta-analysis. These studies with a total of 3,596 lung cancer women and 6,082 healthy controls were analyzed by RevMan 5.3. Fixed effects model or random effects model was used to obtain pooled estimates of risk ratio. The risk ratios with a 95% CI were 1.74 (95% CI =1.57-1.94) and 2.11 (95% CI =1.54-2.89), respectively. Cooking oil fume exposure as well as not using a kitchen ventilator when cooking was significantly associated with lung cancer among nonsmoking women (Z=10.07, Poil fume exposure, especially lacking a fume extractor, may increase the risk of lung cancer among Chinese nonsmoking women.

The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

Directory of Open Access Journals (Sweden)

Ermy Teti

2011-09-01

Full Text Available Cooking oil is one of the most sensitive basic needs in Indonesia. The aims of the researchare to analyze factors influencing consumption of cooking oil, the cooking oil price, and theCrude Palm Oil price in Indonesia. Using simultaneous equation model, the study show thatpalm cooking oil consumption is significantly affected by domestic palm cooking oil priceand number of population. Whilst palm cooking oil price is significantly influenced by thecooking palm oil production and the domestic Crude Palm Oil price. Finally, the domesticCrude Palm Oil is significantly affected by international Crude Palm Oil price.Keywords: consumption, cooking oil price, crude palm oil price and cooking oil

Culinary Contests in Periodicals as Reflection of Russians’ Everyday Life in Conditions of Modern Economic Reforms

Directory of Open Access Journals (Sweden)

Ольга Дмитриевна Попова

2013-12-01

Full Text Available The article is devoted to the analysis of publications of culinary recipes contests in various periodicals. They demonstrate the specificity of Russians’ everyday life in conditions of economic reforms in the country. The published recipes reflect the dynamics of the socio-economic life of the population. These publications demonstrate various ways of doing housekeeping in conditions of the changing economic situation, which influenced the peculiarities of cooking food.

A reclamation recipe: Composting answers reclamation worries

Energy Technology Data Exchange (ETDEWEB)

Laverty, K.

2004-06-01

A much simplified recipe for successful wellsite remediation, an alternative to landfill cuttings, is described. The process is co-composting, and the recipe consists of combining oil and gas wellbore cuttings with wood waste, spread it out thinly, allowing the resulting mixture to stand for a period of two years, and adding seed. The result is a stabilized, non-toxic soil with a lush green carpet of grass, the product of combining two waste material streams into a valuable product that is also environmentally benign. Co-composting is essentially a biodegradation process where the work is done by indigenous microorganisms in the wood waste. Proponents of this process claim that the forestry industry is only too happy to provide the needed raw material as stored piles of wood waste are a fire hazard and have no market value. The process was pioneered by Newpark Environmental Services. Since 1996 they have successfully reclaimed some 500 drilling sites in Alberta and British Columbia, combining an estimated 400,000 cu. m of wood waste and wellbore cuttings to provide nutrient-rich topsoil, frequently in heavily-forested areas. Although faced initially with skepticism, the Newpark system now appears to have won respectability and is about to become part of the mainstream in that bioremediation is being added to the Alberta Energy and Utilities Board's 'Guide 50', the industry's principal guide to site remediation. Part of the reason for the acceptance of bioremediation as an acceptable method for site remediation is a change of heart at the EUB itself; prior to 1996 the EUB was quite fond of 'land-farming', a process which not only requires a period of five to ten years, but is also less than effective, particularly in areas that received a lot of rain and snow. photos.

A reclamation recipe: Composting answers reclamation worries

International Nuclear Information System (INIS)

Laverty, K.

2004-01-01

A much simplified recipe for successful wellsite remediation, an alternative to landfill cuttings, is described. The process is co-composting, and the recipe consists of combining oil and gas wellbore cuttings with wood waste, spread it out thinly, allowing the resulting mixture to stand for a period of two years, and adding seed. The result is a stabilized, non-toxic soil with a lush green carpet of grass, the product of combining two waste material streams into a valuable product that is also environmentally benign. Co-composting is essentially a biodegradation process where the work is done by indigenous microorganisms in the wood waste. Proponents of this process claim that the forestry industry is only too happy to provide the needed raw material as stored piles of wood waste are a fire hazard and have no market value. The process was pioneered by Newpark Environmental Services. Since 1996 they have successfully reclaimed some 500 drilling sites in Alberta and British Columbia, combining an estimated 400,000 cu. m of wood waste and wellbore cuttings to provide nutrient-rich topsoil, frequently in heavily-forested areas. Although faced initially with skepticism, the Newpark system now appears to have won respectability and is about to become part of the mainstream in that bioremediation is being added to the Alberta Energy and Utilities Board's 'Guide 50', the industry's principal guide to site remediation. Part of the reason for the acceptance of bioremediation as an acceptable method for site remediation is a change of heart at the EUB itself; prior to 1996 the EUB was quite fond of 'land-farming', a process which not only requires a period of five to ten years, but is also less than effective, particularly in areas that received a lot of rain and snow. photos

Individuals with severe mental illnesses have improved eating behaviors and cooking skills after attending a 6-week nutrition cooking class.

Science.gov (United States)

Clark, Alena; Bezyak, Jill; Testerman, Nora

2015-09-01

This study assessed current meal planning/cooking behaviors and dietary intake of individuals with severe mental illnesses and determined differences after a 6-week nutrition education cooking class. Eighteen individuals with severe mental illnesses participated in a 6-week nutrition education cooking class and completed pre- and posttest 24-hr recalls and a postretrospective survey. Paired samples t tests were used. Participants met their calories needs, but they consumed high amounts of sodium and fat and low amounts of fiber. Significant increases in calcium, vitamin D, grains, and fruit occurred from pre- to posttest (p cooking and grocery shopping skills improved. Participants desire nutrition education programming that includes simple messages, hands-on cooking demonstrations, and health-related incentives. More research is needed to determine how nutrition education programs lead to sustained knowledge and behavior change within this specialized population. (c) 2015 APA, all rights reserved).

Hot-boning enhances cook yield of boneless skinless chicken thighs.

Science.gov (United States)

Zhuang, H; Bowker, B C; Buhr, R J; Brambila, G Sanchez

2014-06-01

Three experiments were conducted to evaluate the effects of postmortem deboning time on cook yield of boneless skinless chicken thighs. In experiment 1, chicken thigh meat was deboned at 0.75 (hot-bone), 2, and 24 h postmortem (PM) and trimmed to obtain mainly iliotibialis muscle. Samples were cooked directly from a frozen state. Cook yield of the muscle was significantly influenced by PM deboning time. Hot-boned thighs exhibited a 7% greater cook yield than the samples deboned at 24 h. In experiment 2, boneless skinless chicken thighs were deboned at 0.3, 2, and 24 h PM and cooked directly from a fresh, never-frozen state at 24 h PM. Cook yield of the hot-boned thighs was significantly higher than those of the 2 and 24 h deboned samples, which did not differ from each other. In experiment 3, whole legs (thigh + drumstick) were cut from the carcass backbone at 0.3 (hot-cut), 2, and 24 h PM. Thighs were separated from the legs (drumsticks) at either the same time the whole legs were removed from the carcasses or at 24 h PM. Intact thighs (bone in) were cooked fresh at 24 h PM. Color of fresh thigh muscles, cook yield, and Warner-Bratzler shear force of cooked samples were measured. Cook yield of the thighs cut from the backbone before chilling was significantly higher than those cut from the carcasses at 2 and 24 h PM, which did not differ from each other. The PM time at which intact thighs were separated from the leg (drumstick) did not influence cook yield. These results demonstrate that postmortem deboning time can significantly affect cook yield of boneless skinless chicken thigh products. Deboning chicken thighs after chilling reduces the cook yield. Differences in the cook yield of thighs may also result from the removal of whole chicken legs from the carcass backbone. Poultry Science Association Inc.

Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina.

Science.gov (United States)

Reartes, Gabriela Angelina; Di Paola Naranjo, Romina Daniela; Eynard, Aldo Renato; Muñoz, Sonia Edith

2016-06-01

Content of carcinogenic molecules like, 2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine in meals is one of the main mutagenic substances formed during meat cooking, and it can be used as a dietary exposure marker. Our objective was to estimate the amount of PhIP consumed from habitual Argentinean diet, rich in red meats, comparing different cooking procedures and meat type. Samples (n = 240) of lean and fatty beef, chicken, pork, and fish were cooked using different methods: griddle, grill, sauté pan, and oven. Samples were: Overcooked, or cooked with a microbiologically suitable or "healthy technique" (HT). The PhIP was determined by HPLC-MS. Meats cooked using HT formed little crust amounts and PhIP was below the detection levels. In overcooked meats, large amounts of crust were formed in lean meats, fatty beef, fatty chicken and baked pork. PhIP was measured in lean meats sauted or cooked on a griddle, a method reaching temperatures until 250 °C.It was estimated that Argentine people eats about 12,268.0 ng/day of PhIP being these values above those tolerated limits for total dietary heterocyclic amines in some developed countries. Hence, cooking small meat portions, at medium temperature, avoiding prolonged cooking and preferring baked lean meats could be recommended as a healthier habit. Copyright © 2016. Published by Elsevier Ltd.

African American and Latino low income families' food shopping behaviors: promoting fruit and vegetable consumption and use of alternative healthy food options.

Science.gov (United States)

Fish, Caitlin A; Brown, Jonisha R; Quandt, Sara A

2015-04-01

Minority families often reside in neighborhoods with few supermarkets or alternative healthy food options (e.g., farmers markets, community gardens), making fresh produce difficult to obtain. This qualitative study identified factors influencing fruit and vegetable shopping and use of alternative healthy food options. Forty-eight minority women with children completed interviews regarding food shopping habits and use of and attitudes toward alternative healthy food options. Interviews were subjected to thematic analysis. Produce shopping was motivated by costs and family preferences. For African American women, poor cooking skills restricted the variety of fruits and vegetables purchased. Latinas were receptive to alternative healthy food options, but did not use them because these sources were inconvenient. African American women were not receptive to them. Improving cooking skills and perceptions of acceptable foods may be as important as increased access to promote greater consumption of fruits and vegetables.

Cooking utensil with improved heat retention

Science.gov (United States)

Potter, T.F.; Benson, D.K.; Burch, S.D.

1997-07-01

A cooking utensil with improved heat retention includes an inner pot received within an outer pot and separated in a closely spaced-apart relationship to form a volume or chamber there between. The chamber is evacuated and sealed with foil leaves at the upper edges of the inner and outer pot. The vacuum created between the inner and outer pot, along with the minimum of thermal contact between the inner and outer pot, and the reduced radiative heat transfer due to low emissivity coatings on the inner and outer pot, provide for a highly insulated cooking utensil. Any combination of a plurality of mechanisms for selectively disabling and re-enabling the insulating properties of the pot are provided within the chamber. These mechanisms may include: a hydrogen gas producing and reabsorbing device such as a metal hydride, a plurality of metal contacts which can be adjusted to bridge the gap between the inner and outer pot, and a plurality of bimetallic switches which can selectively bridge the gap between the inner and outer pot. In addition, phase change materials with superior heat retention characteristics may be provided within the cooking utensil. Further, automatic and programmable control of the cooking utensil can be provided through a microprocessor and associated hardware for controlling the vacuum disable/enable mechanisms to automatically cook and save food. 26 figs.

Cooking utensil with improved heat retention

Science.gov (United States)

Potter, Thomas F.; Benson, David K.; Burch, Steven D.

1997-01-01

A cooking utensil with improved heat retention includes an inner pot received within an outer pot and separated in a closely spaced-apart relationship to form a volume or chamber therebetween. The chamber is evacuated and sealed with foil leaves at the upper edges of the inner and outer pot. The vacuum created between the inner and outer pot, along with the minimum of thermal contact between the inner and outer pot, and the reduced radiative heat transfer due to low emissivity coatings on the inner and outer pot, provide for a highly insulated cooking utensil. Any combination of a plurality of mechanisms for selectively disabling and re-enabling the insulating properties of the pot are provided within the chamber. These mechanisms may include: a hydrogen gas producing and reabsorbing device such as a metal hydride, a plurality of metal contacts which can be adjusted to bridge the gap between the inner and outer pot, and a plurality of bimetallic switches which can selectively bridge the gap between the inner and outer pot. In addition, phase change materials with superior heat retention characteristics may be provided within the cooking utensil. Further, automatic and programmable control of the cooking utensil can be provided through a microprocessor and associated hardware for controlling the vacuum disable/enable mechanisms to automatically cook and save food.

21 CFR 101.13 - Nutrient content claims-general principles.

Science.gov (United States)

2010-04-01

... from recognized data bases for raw and processed foods, recipes, and other means to compute nutrient... and amounts of ingredients, cooking temperatures, etc.). Firms making claims on foods based on this...

Onsite LLW storage at Cook

International Nuclear Information System (INIS)

MacRae, W.T.

1994-01-01

The Donald C. Cook nuclear plant has gained much experience through the onsite storage of low-level radioactive waste. Owned and operated by the Indiana Michigan Power Company, which is owned by American Electric Power, the plant is located in Bridgman, Michigan, on the southeast side of Lake Michigan, about 50 miles from Chicago. In November 1990, waste generators in the state of Michigan were denied access to licensed low-level waste disposal sites because of a lack of progress by the state in developing its own disposal site. Because of this lack, wastes from the Cook plant have been stored onsite for three years. This article covers four issues related to the Cook nuclear plant's experience in the low-level waste storage: storage capacity and waste generation rates, waste form and packages, regulatory issues, and the monitoring of the waste

Translating Government Policy into Recipes for Success! Nutrition Criteria Promoting Fruits and Vegetables

Science.gov (United States)

Pollard, Christina M.; Nicolson, Clemency; Pulker, Claire E.; Binns, Colin W.

2009-01-01

Objective: To develop nutrition criteria consistent with Australian dietary guidelines encouraging fruit and vegetable consumption for branding recipes with the "Go for 2&5" campaign message. Design: Dietary policies, guidelines, food selection guides, nutrient targets, existing consumer education programs' nutrition criteria, food…

Firms vie to offer DOE a prize-winning recipe for cleanup

International Nuclear Information System (INIS)

Powers, M.B.

1994-01-01

Eager to get the most bang for its waste cleanup bucks, the US Department of Energy is conducting its own version of the Pillsbury bake-off. DOE is pitting two environmental contractors, Rust International Corp. and Lockheed Environmental Systems and Technologies Co., against each other to come up with the prize-winning recipe for cleaning up some nasty waste problems

The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

OpenAIRE

Teti, Ermy; Hutabarat, Sakti; Nofionna, Asriati

2009-01-01

Cooking oil is one of the most sensitive basic needs in Indonesia. The aims of the researchare to analyze factors influencing consumption of cooking oil, the cooking oil price, and theCrude Palm Oil price in Indonesia. Using simultaneous equation model, the study show thatpalm cooking oil consumption is significantly affected by domestic palm cooking oil priceand number of population. Whilst palm cooking oil price is significantly influenced by thecooking palm oil production and the domestic ...

The Factors Influencing on Consumption of Palm Cooking Oil in Indonesia

OpenAIRE

Teti, Ermy; Hutabarat, Sakti; Nofionna, Asriati

2011-01-01

Cooking oil is one of the most sensitive basic needs in Indonesia. The aims of the researchare to analyze factors influencing consumption of cooking oil, the cooking oil price, and theCrude Palm Oil price in Indonesia. Using simultaneous equation model, the study show thatpalm cooking oil consumption is significantly affected by domestic palm cooking oil priceand number of population. Whilst palm cooking oil price is significantly influenced by thecooking palm oil production and the domestic ...

Robustness Recipes for Minimax Robust Optimization in Intensity Modulated Proton Therapy for Oropharyngeal Cancer Patients

Energy Technology Data Exchange (ETDEWEB)

Voort, Sebastian van der [Department of Radiation Oncology, Erasmus MC Cancer Institute, Rotterdam (Netherlands); Section of Nuclear Energy and Radiation Applications, Department of Radiation, Science and Technology, Delft University of Technology, Delft (Netherlands); Water, Steven van de [Department of Radiation Oncology, Erasmus MC Cancer Institute, Rotterdam (Netherlands); Perkó, Zoltán [Section of Nuclear Energy and Radiation Applications, Department of Radiation, Science and Technology, Delft University of Technology, Delft (Netherlands); Heijmen, Ben [Department of Radiation Oncology, Erasmus MC Cancer Institute, Rotterdam (Netherlands); Lathouwers, Danny [Section of Nuclear Energy and Radiation Applications, Department of Radiation, Science and Technology, Delft University of Technology, Delft (Netherlands); Hoogeman, Mischa, E-mail: m.hoogeman@erasmusmc.nl [Department of Radiation Oncology, Erasmus MC Cancer Institute, Rotterdam (Netherlands)

2016-05-01

Purpose: We aimed to derive a “robustness recipe” giving the range robustness (RR) and setup robustness (SR) settings (ie, the error values) that ensure adequate clinical target volume (CTV) coverage in oropharyngeal cancer patients for given gaussian distributions of systematic setup, random setup, and range errors (characterized by standard deviations of Σ, σ, and ρ, respectively) when used in minimax worst-case robust intensity modulated proton therapy (IMPT) optimization. Methods and Materials: For the analysis, contoured computed tomography (CT) scans of 9 unilateral and 9 bilateral patients were used. An IMPT plan was considered robust if, for at least 98% of the simulated fractionated treatments, 98% of the CTV received 95% or more of the prescribed dose. For fast assessment of the CTV coverage for given error distributions (ie, different values of Σ, σ, and ρ), polynomial chaos methods were used. Separate recipes were derived for the unilateral and bilateral cases using one patient from each group, and all 18 patients were included in the validation of the recipes. Results: Treatment plans for bilateral cases are intrinsically more robust than those for unilateral cases. The required RR only depends on the ρ, and SR can be fitted by second-order polynomials in Σ and σ. The formulas for the derived robustness recipes are as follows: Unilateral patients need SR = −0.15Σ{sup 2} + 0.27σ{sup 2} + 1.85Σ − 0.06σ + 1.22 and RR=3% for ρ = 1% and ρ = 2%; bilateral patients need SR = −0.07Σ{sup 2} + 0.19σ{sup 2} + 1.34Σ − 0.07σ + 1.17 and RR=3% and 4% for ρ = 1% and 2%, respectively. For the recipe validation, 2 plans were generated for each of the 18 patients corresponding to Σ = σ = 1.5 mm and ρ = 0% and 2%. Thirty-four plans had adequate CTV coverage in 98% or more of the simulated fractionated treatments; the remaining 2 had adequate coverage in 97.8% and 97.9%. Conclusions: Robustness recipes were derived that can

Barriers and facilitators to healthy eating and disease self-management among older adults residing in subsidized housing.

Science.gov (United States)

Petroka, Katherine; Campbell-Bussiere, Rania; Dychtwald, Dan K; Milliron, Brandy-Joe

2017-09-01

As adults transition into older ages, meeting age-specific dietary recommendations can become increasingly challenging, especially for low-income seniors who reside in publicly subsidized rental housing. The primary objectives of this study were to: 1) identify barriers and facilitators to healthy eating and self-management of nutrition-related chronic illnesses experienced by low-income seniors residing in a subsidized housing setting; and 2) assess the interest in community nutrition programming among low-income seniors residing in a subsidized housing setting. A qualitative study design, using food focus groups and food pantry observations, was used. Participants included 24 male and female senior adults, between 65 and 75 years of age, residing in a subsidized housing community in Philadelphia, PA. This setting also included the unique features of a community garden and food pantry. Data were manually analyzed using a content analysis approach, which included familiarization, identification of themes, categorization and interpretation; and verified using NVivo 10. Personal barriers, including food cost and accessibility, physical limitations, desire for convenience, and low self-efficacy to change dietary habits, inhibited motivation to change. External barriers in the food environment, including lack of transportation and distance of markets to access fresh produce, were commonly cited; as well as negative influences of the internal environment, such as the presence of vending machines, common cultural cooking and eating practices, and the lack of social cohesion. Facilitators focused on food preparation and recipe adaptation. Participants expressed an interest in learning more about food, nutrition, and health through community-based programming.

Determination of advanced glycation endproducts in cooked meat products.

Science.gov (United States)

Chen, Gengjun; Smith, J Scott

2015-02-01

Advanced glycation endproducts (AGEs), a pathogenic factor implicated in diabetes and other chronic diseases, are produced in cooked meat products. The objective of this study was to determine the AGE content, as measured by Nε-carboxymethyllysine (CML) levels, in cooked chicken, pork, beef and fish (salmon and tilapia) prepared by three common cooking methods used by U.S. consumers: frying, baking, and broiling. The CML was detected in all the cooked samples, but the levels were dependent on types of meat, cooking conditions, and the final internal temperature. Broiling and frying at higher cooking temperature produced higher levels of CML, and broiled beef contained the highest CML content (21.8μg/g). Baked salmon (8.6μg/g) and baked tilapia (9.7μg/g) contained less CML as compared to the other muscle food samples. Copyright © 2014 Elsevier Ltd. All rights reserved.

Cooking frequency may enhance survival in Taiwanese elderly.

Science.gov (United States)

Chen, Rosalind Chia-Yu; Lee, Meei-Shyuan; Chang, Yu-Hung; Wahlqvist, Mark L

2012-07-01

To investigate the association between cooking behaviour and long-term survival among elderly Taiwanese. Cohort study. The duration of follow-up was the interval between the date of interview and the date of death or 31 December 2008, when censored for survivors. Information used included demographics, socio-economic status, health behaviours, cooking frequencies, physical function, cognitive function, nutrition knowledge awareness, eating out habits and food and nutrient intakes. These data were linked to death records. Cox proportional-hazards models were used to evaluate cooking frequency on death from 1999 to 2008 with related covariate adjustments. Elderly Nutrition and Health Survey in Taiwan, 1999-2000. Nationally representative free-living elderly people aged ≥65 years (n 1888). During a 10-year follow-up, 695 participants died. Those who cooked most frequently were younger, women, unmarried, less educated, non-drinkers of alcohol, non-smokers, without chewing difficulty, had spouse as dinner companion, normal cognition, who walked or shopped more than twice weekly, who ate less meat and more vegetables. Highly frequent cooking (>5 times/week, compared with never) predicted survival (hazard ratio (HR) = 0·47; 95 % CI, 0·36, 0·61); with adjustment for physical function, cognitive function, nutrition knowledge awareness and other covariates, HR was 0·59 (95 % CI, 0·41, 0·86). Women benefited more from cooking more frequently than did men, with decreased HR, 51 % v. 24 %, when most was compared with least. A 2-year delay in the assessment of survivorship led to similar findings. Cooking behaviour favourably predicts survivorship. Highly frequent cooking may favour women more than men.

Exploratory and confirmatory factor analysis of the Adolescent Motivation to Cook Questionnaire: A Self-Determination Theory instrument.

Science.gov (United States)

Miketinas, Derek; Cater, Melissa; Bailey, Ariana; Craft, Brittany; Tuuri, Georgianna

2016-10-01

Increasing adolescents' motivation and competence to cook may improve diet quality and reduce the risk for obesity and chronic diseases. The objective of this study was to develop an instrument to measure adolescents' intrinsic motivation to prepare healthy foods and the four psychological needs that facilitate motivation identified by the Self Determination Theory (SDT). Five hundred ninety-three high school students (62.7% female) were recruited to complete the survey. Participants indicated to what extent they agreed or disagreed with 25 statements pertaining to intrinsic motivation and perceived competence to cook, and their perceived autonomy support, autonomy, and relatedness to teachers and classmates. Data were analyzed using exploratory factor analysis (EFA), confirmatory factor analysis (CFA), and internal consistency reliability. EFA returned a five-factor structure explaining 65.3% of the variance; and CFA revealed that the best model fit was a five-factor structure (χ2 = 524.97 (265); Comparative Fit Index = 0.93; RMSEA = 0.056; and SRMR = 0.04). The sub-scales showed good internal consistency (Intrinsic Motivation: α = 0.94; Perceived Competence: α = 0.92; Autonomy Support: α = 0.94; Relatedness: α = 0.90; and Autonomy: α = 0.85). These results support the application of the Adolescent Motivation to Cook Questionnaire to measure adolescents' motivation and perceived competence to cook, autonomy support by their instructor, autonomy in the classroom, and relatedness to peers. Further studies are needed to investigate whether this instrument can measure change in cooking intervention programs. Copyright © 2016 Elsevier Ltd. All rights reserved.

Alternative Fuels Data Center: Recycled Cooking Oil Powers Biodiesel

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Vehicles in Vermont Recycled Cooking Oil Powers Biodiesel Vehicles in Vermont to someone by E -mail Share Alternative Fuels Data Center: Recycled Cooking Oil Powers Biodiesel Vehicles in Vermont on Facebook Tweet about Alternative Fuels Data Center: Recycled Cooking Oil Powers Biodiesel Vehicles in

Development and Performance Evaluation of Charcoal-Fired Cooking Stoves

International Nuclear Information System (INIS)

Ndirika, V. I. O.

2002-01-01

Three different sizes of cooking stoves which utilizes charcoal as source of fuel with fuel capacities 15.7 kg, 10.6 kg and 3.5 kg for the large, medium and small stoves respectively were designed and fabricated for domestic cooking of food by the rural communities. The stoves were evaluated for performance in terms of fuel efficiency, fuel consumption rate, cooking efficiency and boiling time during testing operation with water. From the result it was revealed that the rate of fuel consumption for the large, medium and small cooking stove were 7.2 kg/h, 5.9 kg/h and 2.3 kg/h respectively, and their fuel efficiencies were 88%, 86% and 82% respectively. Also the cooking efficiencies of these stoves were 94%, 83% and 72% respectively. A comparative evaluation of the cooking efficiencies, fuel efficiencies, fuel consumption rate and cooking time between the three types of stoves and the traditional three stone open fire system, reveals that the cooking efficiencies and fuel efficiencies obtained were greater than the values obtained with the traditional three stone open fire system. But the values of the fuel consumption rate and boiling time obtained for the three stoves were lower than the values obtained with the traditional system. And the difference between their means was statistically significant at 5 % level of significance

Characterization of volatile organic compounds from different cooking emissions

Science.gov (United States)

Cheng, Shuiyuan; Wang, Gang; Lang, Jianlei; Wen, Wei; Wang, Xiaoqi; Yao, Sen

2016-11-01

Cooking fume is regarded as one of the main sources of urban atmospheric volatile organic compounds (VOCs) and its chemical characteristics would be different among various cooking styles. In this study, VOCs emitted from four different Chinese cooking styles were collected. VOCs concentrations and emission characteristics were analyzed. The results demonstrated that Barbecue gave the highest VOCs concentrations (3494 ± 1042 μg/m3), followed by Hunan cuisine (494.3 ± 288.8 μg/m3), Home cooking (487.2 ± 139.5 μg/m3), and Shandong cuisine (257.5 ± 98.0 μg/m3). The volume of air drawn through the collection hood over the stove would have a large impact on VOCs concentration in the exhaust. Therefore, VOCs emission rates (ER) and emission factors (EF) were also estimated. Home cooking had the highest ER levels (12.2 kg/a) and Barbecue had the highest EF levels (0.041 g/kg). The abundance of alkanes was higher in Home cooking, Shandong cuisine and Hunan cuisine with the value of 59.4%-63.8%, while Barbecue was mainly composed of alkanes (34.7%) and alkenes (39.9%). The sensitivity species of Home cooking and Hunan cuisine were alkanes, and that of Shandong cuisine and Barbecue were alkenes. The degree of stench pollution from cooking fume was lighter.

Why Take a Prenatal Supplement?

Science.gov (United States)

... Price Tag Read the Food Label Kitchen Timesavers Cooking for Your Family Tasty & Low-Cost Recipes Sample 2-Week Menus Resources for Professionals MyPlate Tip Sheets Print Materials Infographics 5 Ways ...

All About Oils

Science.gov (United States)

... Price Tag Read the Food Label Kitchen Timesavers Cooking for Your Family Tasty & Low-Cost Recipes Sample 2-Week Menus Resources for Professionals MyPlate Tip Sheets Print Materials Infographics 5 Ways ...

Food Safety

Science.gov (United States)

... Price Tag Read the Food Label Kitchen Timesavers Cooking for Your Family Tasty & Low-Cost Recipes Sample 2-Week Menus Resources for Professionals MyPlate Tip Sheets Print Materials Infographics 5 Ways ...

What Are Solid Fats?

Science.gov (United States)

... Price Tag Read the Food Label Kitchen Timesavers Cooking for Your Family Tasty & Low-Cost Recipes Sample 2-Week Menus Resources for Professionals MyPlate Tip Sheets Print Materials Infographics 5 Ways ...

Daily Food Plan for Moms

Science.gov (United States)

... Price Tag Read the Food Label Kitchen Timesavers Cooking for Your Family Tasty & Low-Cost Recipes Sample 2-Week Menus Resources for Professionals MyPlate Tip Sheets Print Materials Infographics 5 Ways ...

9 CFR 317.5 - Generically approved labeling.

Science.gov (United States)

2010-01-01

... addition, deletion, or amendment of a dated or undated coupon, a cents-off statement, cooking instructions..., deletion, or amendment of recipe suggestions for the product; (x) Any change in punctuation; (xi) Newly...

9 CFR 381.133 - Generically approved labeling.

Science.gov (United States)

2010-01-01

... addition, deletion, or amendment of a dated or undated coupon, a cents-off statement, cooking instructions... addition, deletion, or amendment of recipe suggestions for the product; (x) Any change in punctuation; (xi...

MyPlate Daily Checklist

Science.gov (United States)

... Price Tag Read the Food Label Kitchen Timesavers Cooking for Your Family Tasty & Low-Cost Recipes Sample 2-Week Menus Resources for Professionals MyPlate Tip Sheets Print Materials Infographics 5 Ways ...

A theory-based evaluation of a dissemination intervention to improve childcare cooks' intentions to implement nutritional guidelines on their menus.

Science.gov (United States)

Yoong, Sze Lin; Jones, Jannah; Marshall, Josephine; Wiggers, John; Seward, Kirsty; Finch, Meghan; Fielding, Alison; Wolfenden, Luke

2016-07-25

Childcare services represent a key setting to implement nutritional interventions to support the development of healthy eating behaviours in young children. Childcare-specific nutritional guidelines outlining recommendations for provision of food in care have been developed. Despite this, research suggests that few childcare services currently implement these guidelines. This study aimed to examine the impact of providing printed educational materials on childcare service cooks' intentions to use nutritional guidelines and provide fruit and vegetables on their menu. A randomised controlled trial was conducted with 77 childcare services (38 control and 39 intervention). Intervention service cooks were mailed a two-page educational material together with a menu planning checklist. Intervention development and evaluation was guided by the theory of planned behaviour. Outcome data assessing intentions to use nutritional guidelines and serves of fruit and vegetables provided on menus (primary outcomes) as well as secondary outcomes (attitudes, behavioural regulation and social norms) were collected via a telephone interview with cooks. Relative to the comparison group, cooks in the intervention arm had significantly higher intentions to use the guidelines (p value 0.0005), accompanied by significant changes in perceived behavioural control (p value 0.0008) and attitudes (p value 0.0071). No significant difference in serves of fruit (p value 0.7278) and vegetables (p value 0.0573) was observed. The use of educational materials can improve childcare service cooks' intentions to use nutritional guidelines; however, as a standalone strategy, it may not improve provision of food on menus.

System and technique for ultrasonic determination of degree of cooking

Energy Technology Data Exchange (ETDEWEB)

Bond, Leonard J [Richland, WA; Diaz, Aaron A [W. Richland, WA; Judd, Kayte M [Richland, WA; Pappas, Richard A [Richland, WA; Cliff, William C [Richland, WA; Pfund, David M [Richland, WA; Morgen, Gerald P [Kennewick, WA

2007-03-20

A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.

Evaluating the "Healthy Diabetes" Caribbean Food Plate and Website Portal for Diabetes Prevention and Management: Results of an Online Study and Implications for Reducing Health Disparities

Science.gov (United States)

Thomas, Nigel M.

2013-01-01

Given the challenge of cooking traditional Caribbean meals so they are consistent with the goals of diabetes prevention and management, the researcher created and evaluated a new website portal as e-health tailored to be culturally appropriate and teach the following: how to cook and prepare "Healthy Diabetes" Caribbean Plates. A social…

Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins.

Science.gov (United States)

Roldán, Mar; Antequera, Teresa; Pérez-Palacios, Trinidad; Ruiz, Jorge

2014-05-01

This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n=48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12h-60°C) or oven roasted (180°C until 73°C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts. Copyright © 2014 Elsevier Ltd. All rights reserved.

TEXTURE OF COOKED SPELT WHEAT NOODLES

Directory of Open Access Journals (Sweden)

Magdaléna Lacko - Bartošová

2013-02-01

Full Text Available At present, there are limited and incomplete data on the ability of spelt to produce alimentary pasta of suitable quality. Noodles are traditional cereal-based food that is becoming increasingly popular worldwide because of its convenience, nutritional qualities, and palatability. It is generally accepted that texture is the main criterion for assessing overall quality of cooked noodles. We present selected indicators of noodle texture of three spelt cultivars – Oberkulmer Rotkorn, Rubiota and Franckenkorn grown in an ecological system at the locality of Dolna Malanta near Nitra. A texture analyzer TA.XT PLUS was used to determine cooked spelt wheat noodle firmness (N (AACC 66-50. The texture of cooked spelt wheat noodles was expressed also as elasticity (N and extensibility (mm. Statistical analysis showed significant influence of the variety and year of growing on the firmness, elasticity and extensibility of cooked noodles. The wholemeal spelt wheat noodles were characterized with lower cutting firmness than the flour noodles. Flour noodles were more tensile than wholemeal noodles. The best elasticity and extensibility of flour noodles was found in noodles prepared from Rubiota however from wholemeal noodles it was Oberkulmer Rotkorn. Spelt wheat is suitable for noodle production, however also here it is necessary to differentiate between varieties. According to achieved results, wholemeal noodles prepared from Oberkulmer Rotkorn can be recommended for noodle industry due to their consistent structure and better texture quality after cooking.

Determinants of market production of cooking banana in Nigeria ...

African Journals Online (AJOL)

The factors that influence farmers' decisions to produce cooking banana for market in southeast Nigeria were examined. Data were collected from a ... Results of the study indicate that about 80% of the farmers interviewed produce cooking banana both for household consumption and for sale. The proportion of cooking ...

Professional cooking: new approaches; Restauration professionnelle: nouvelles approches

Energy Technology Data Exchange (ETDEWEB)

NONE

2004-07-01

Cegibat, the information-recommendation agency of Gaz de France for building engineering professionals, has organized this conference meeting on professional cooking to present the existing gas solutions to manage together the space heating, the air conditioning, the refrigeration and the cooking: evolution of markets with new consumer habits, natural gas technologies and innovations, architecture of cooking rooms: esthetics and functionality, opening of energy markets and new gas supplying contracts. (J.S.)

Evaluation of Cooking Oil as Processing Addtive for Natural Rubber

Directory of Open Access Journals (Sweden)

Y. M. SYAMIN

2017-08-01

Full Text Available It was reported recently that high amount of aromatic ring  or number of polycyclic aromatic hydrocarbon compounds found in aromatic oil are carcinogenic. This paper discusses the work to evaluate the Malaysian cooking oil as an alternative option to be used as process oil since cooking oil is safe to use and non-toxic. The performance of cooking oil is compared againstaromatic and paraffinioils. The results showed that rubber compounds containing cooking oil produced almostsimilar cure characteristicsas those produced by aromatic and paraffinioils indicating that it did not interfere with the vulcanization reaction. The physical properties of the vulcanizates containing cooking oil were almostsimilar to those of vulcanizates containing aromatic and paraffinioils, except the rebound resilience. The vulcanizates containing cooking oil gave higher resilience than vulcanizates containing aromatic and paraffinioils. High resilience is one of the desired features for a low rolling resistance tyre. Cooking oil provided this extra advantage.

A RECIPE FOR LINEAR COLLIDER FINAL FOCUS SYSTEM DESIGN

International Nuclear Information System (INIS)

Seryi, Andrei

2003-01-01

The design of Final Focus systems for linear colliders is challenging because of the large demagnifications needed to produce nanometer-sized beams at the interaction point. Simple first- and second-order matrix matching have proven insufficient for this task, and minimization of third- and higher-order aberrations is essential. An appropriate strategy is required for the latter to be successful. A recipe for Final Focus design, and a set of computational tools used to implement this approach, are described herein. An example of the use of this procedure is given

ASP.NET MVC 4 recipes a problem-solution approach

CERN Document Server

Ciliberti, John

2013-01-01

ASP.NET MVC 4 Recipes is a practical guide for developers creating modern web applications, cutting through the complexities of ASP.NET, jQuery, Knockout.js and HTML 5 to provide straightforward solutions to common web development problems using proven methods based on best practices. The problem-solution approach gets you in, out, and back to work quickly while deepening your understanding of the underlying platform and how to develop with it. Author John Ciliberti guides you through the framework and development tools, presenting typical challenges, along with code solutions and clear, conci

46 CFR 169.685 - Electric heating and cooking equipment.

Science.gov (United States)

2010-10-01

... 46 Shipping 7 2010-10-01 2010-10-01 false Electric heating and cooking equipment. 169.685 Section... More on Vessels of Less Than 100 Gross Tons § 169.685 Electric heating and cooking equipment. (a) Each...) All electric cooking equipment, attachments, and devices, must be of rugged construction and so...

PM2.5 in Dutch dwellings due to cooking

NARCIS (Netherlands)

Jacobs, P.; Borsboom, W.A.; Kemp, R.E.J.

2016-01-01

Cooking emissions have long been seen as an odour problem. However recent studies showed that Particulate Matter (PM) is the main health risk of indoor air and cooking can be a major source. A small field study within 9 Dutch dwellings indicates that depending on the conditions cooking can have a

Physicochemical changes in nontraditional pasta during cooking

Science.gov (United States)

Changes in biochemical components of non-traditional spaghetti during cooking were reflected in the quality of the cooked product. Spaghetti samples were made from traditional and non-traditional formulations including semolina 100%, whole wheat flour 100%, semolina-whole wheat flour (49:51), semol...

Cooking Up Hot Quark Soup

Science.gov (United States)

Walsh, Karen McNulty

2011-03-28

Near-light-speed collisions of gold ions provide a recipe for in-depth explorations of matter and fundamental forces. The Relativistic Heavy Ion Collider (RHIC) has produced the most massive antimatter nucleus ever discovered?and the first containing an anti-strange quark. The presence of strange antimatter makes this antinucleus the first to be entered below the plane of the classic Periodic Table of Elements, marking a new frontier in physics.

More than preparing a meal? Concerning the meanings of home cooking.

Science.gov (United States)

Daniels, Sarah; Glorieux, Ignace; Minnen, Joeri; van Tienoven, Theun Pieter

2012-06-01

Cooking is one of the basic activities in our lives. However, people frequently feel they fall short of time to cook when facing problems with the temporal organization of daily life. How people think about home cooking is considered to be important for the time they spend on preparing meals. It is assumed that the meaning of cooking differs for different people, depending on the temporal and social context. This contribution allows us to clarify how the meaning of cooking varies according to individual and household characteristics and the cooking occasion. By using the pooled time-diary data from the Flemish time-use surveys from 1999 and 2004 we can examine people's views on cooking in order to understand how people use time for food preparation. Although the results suggest that people consider cooking primarily as a household chore, preparing food can also be a way to please others, as well as themselves. It seems that feelings of time pressure and the family situation are clearly related to men's and women's cooking experiences. Furthermore, the meaning of cooking also tends to be clearly influenced by the meal situation and (the moment of) the day. Copyright © 2012 Elsevier Ltd. All rights reserved.

Choosing Whole-Grain Foods: 10 Tips for Purchasing and Storing Whole-Grain Foods

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... the Store Tips for Every Aisle Understand the Price Tag Read the Food Label Kitchen Timesavers Cooking ... whole grains into their favorite recipes, meals, and snacks. Find the fiber on label If the product ...

Zesty Tomato Soup

Science.gov (United States)

... https://medlineplus.gov/recipe/zestytomatosoup.html Zesty Tomato Soup To use the sharing features on this page, ... Number of Servings: 4 Not your traditional tomato soup, this quick-cooking dish can be a side ...

Celiac Family Health Education Video Series

Medline Plus

Full Text Available ... Group Patient Resources Gluten Free Cookbooks Gluten Free Recipes Videos Experiencing Celiac Disease What is Celiac Disease Diet Information At Home Shopping Cooking Gluten Free Baking School Eating Out Away From ...

Adolescent Cooking Abilities and Behaviors: Associations With Nutrition and Emotional Well-Being.

Science.gov (United States)

Utter, Jennifer; Denny, Simon; Lucassen, Mathijs; Dyson, Ben

2016-01-01

To determine the relationship between cooking and selected indicators of diet quality, mental well-being, and family relationships. Data were collected as part of Youth'12, a nationally representative health and well-being survey. Secondary schools in New Zealand. A total of 8,500 students. Cooking ability and frequency of cooking, nutritional behaviors, mental well-being, depressive symptoms, and family connections. Multiple regression analyses were conducted to examine the relationships between cooking ability/frequency and indicators of health and well-being, controlling for the sociodemographic characteristics of students. Approximately 80% of students reported that they can cook a meal from basic ingredients either fairly or very easily. Reported cooking ability was positively associated with better nutritional indicators, better mental health indicators, and stronger family connections (P = .01). For example, adolescents reporting the greatest cooking abilities were approximately twice as likely to meet the recommendations for fruits and vegetables (odds ratio, 2.1; 95% confidence interval, 1.6-2.8). Likewise, adolescents reporting the greatest cooking abilities also reported lower levels of depressive symptoms (P cooking ability. However, greater cooking ability was also associated with higher body mass index (P cooking, although not for young people who cook most days. Learning to cook and having the opportunity to cook may provide a unique means for adolescents to develop life skills and contribute positively to their families. Future research examining the relationships between cooking and health may include measures beyond nutrition, such as social relationships and emotional well-being. Copyright © 2016 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Cooking with traditional crops improves nutrition and boosts ...

International Development Research Centre (IDRC) Digital Library (Canada)

and adolescent girls, the majority scored above 90% for acceptability ... these recipes into traditional family meals, and how to package, label, price ... products extended to the women's families as well. Each ... A program is being developed to.

Refolding of proteins from inclusion bodies: rational design and recipes.

Science.gov (United States)

Basu, Anindya; Li, Xiang; Leong, Susanna Su Jan

2011-10-01

The need to develop protein biomanufacturing platforms that can deliver proteins quickly and cost-effectively is ever more pressing. The rapid rate at which genomes can now be sequenced demands efficient protein production platforms for gene function identification. There is a continued need for the biotech industry to deliver new and more effective protein-based drugs to address new diseases. Bacterial production platforms have the advantage of high expression yields, but insoluble expression of many proteins necessitates the development of diverse and optimised refolding-based processes. Strategies employed to eliminate insoluble expression are reviewed, where it is concluded that inclusion bodies are difficult to eliminate for various reasons. Rational design of refolding systems and recipes are therefore needed to expedite production of recombinant proteins. This review article discusses efforts towards rational design of refolding systems and recipes, which can be guided by the development of refolding screening platforms that yield both qualitative and quantitative information on the progression of a given refolding process. The new opportunities presented by light scattering technologies for developing rational protein refolding buffer systems which in turn can be used to develop new process designs armed with better monitoring and controlling functionalities are discussed. The coupling of dynamic and static light scattering methodologies for incorporation into future bioprocess designs to ensure delivery of high-quality refolded proteins at faster rates is also discussed.

Improvement of cassava cooking quality through mutation breeding

Energy Technology Data Exchange (ETDEWEB)

Asare, E; Safo-Kantanka, O [Department of Crop Science, Univ. of Science and Technology, Kumasi (Ghana)

1997-07-01

Many high-yielding cassava varieties do not have the desired cooking quality. The objective of this project was to induce mutations to produce varieties with improved cooking quality while maintaining the disease-resistance and high-yielding characteristics. A cassava mutant (ISU-W) was obtained after irradiation of a variety from IITA with gamma rays and selection. Cuttings of the mutant were grown for 12 months in a field trial and investigated for tuber yield and cooking quality. Pest and disease incidence were monitored during the entire growth period. The results showed that the mutant retained the high-yield and disease resistant characters of the parent, and had improved cooking quality based on increased smoothness, mealiness and elasticity of the flour. (author). 7 refs, 5 tabs.

Improvement of cassava cooking quality through mutation breeding

International Nuclear Information System (INIS)

Asare, E.; Safo-Kantanka, O.

1997-01-01

Many high-yielding cassava varieties do not have the desired cooking quality. The objective of this project was to induce mutations to produce varieties with improved cooking quality while maintaining the disease-resistance and high-yielding characteristics. A cassava mutant (ISU-W) was obtained after irradiation of a variety from IITA with gamma rays and selection. Cuttings of the mutant were grown for 12 months in a field trial and investigated for tuber yield and cooking quality. Pest and disease incidence were monitored during the entire growth period. The results showed that the mutant retained the high-yield and disease resistant characters of the parent, and had improved cooking quality based on increased smoothness, mealiness and elasticity of the flour. (author). 7 refs, 5 tabs

Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins.

Science.gov (United States)

Luo, Jiaqiang; Taylor, Cheryl; Nebl, Thomas; Ng, Ken; Bennett, Louise E

2018-07-15

Animal and aquatic meats represent important sources of dietary protein and micro-nutrients. Although red and processed meats carry some risks for human health, sensory and nutritional advantages drive meat consumption. Therefore, it is important to understand how meat processing and cooking influence healthiness. The research aim was to investigate relationships of meat composition (proximates, amino acids and minerals) and cooking conditions (raw, 90 s microwave, 200 °C oven for 10 or 30 min) on protein digestibility, for a selection of four animal (beef, chicken, pork, kangaroo) and four aquatic meats (salmon, trout, prawn, oyster). Lean meats were minced before cooking followed by in vitro gastro-intestinal digestion and analysed for progress of hydrolysis, and size ranges of peptides using MALDI-TOF-MS. Correlation matrix analysis between compositional and functional parameters indicated that digestibility was significantly linked with protein and metal concentrations, likely reflecting moisture-dependent solubility and inter-mixing of sarcoplasmic metallo-proteins and insoluble myofibrillar proteins. Crown Copyright © 2018. Published by Elsevier Ltd. All rights reserved.

7 CFR 58.728 - Cooking the batch.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Cooking the batch. 58.728 Section 58.728 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Procedures § 58.728 Cooking the batch. Each batch of cheese within the cooker, including the optional...

Spent brewer's yeast extract as an ingredient in cooked hams.

Science.gov (United States)

Pancrazio, Gaston; Cunha, Sara C; de Pinho, Paula Guedes; Loureiro, Mónica; Meireles, Sónia; Ferreira, Isabel M P L V O; Pinho, Olívia

2016-11-01

This work describes the effect of the incorporation of 1% spent yeast extract into cooked hams. Physical/chemical/sensorial characteristics and changes during 12 and 90days storage were evaluated on control and treated cooked hams processed for 1.5, 2.0, 2.5 or 3h. Spent yeast extract addition increased hardness, chewiness, ash, protein and free amino acid content. Similar volatile profiles were obtained, although there were some quantitative differences. No advantages were observed for increased cooking time. No significant differences were observed for physical and sensorial parameters of cooked hams with spent yeast extract at 12 and 90days post production, but His, aldehydes and esters increased at the end of storage. This behaviour was similar to that observed for control hams. The higher hardness of cooked ham with 1% yeast extract was due to the stronger gel formed during cooking and was maintained during storage. This additive acts as gel stabilizer for cooked ham production and could potentially improve other processing characteristics. Copyright © 2016 Elsevier Ltd. All rights reserved.

Cooking with traditional crops improves nutrition and boosts ...

International Development Research Centre (IDRC) Digital Library (Canada)

2013-01-11

Jan 11, 2013 ... It's no secret that traditional crops such as millets and pulses are highly nutritious. ... A survey of 310 families in India's Karnataka state determined that the ... developing recipes and food preparation methods that maximized ...

Young children feeding and Zinc levels of complementary foods in ...

African Journals Online (AJOL)

Young children feeding and Zinc levels of complementary foods in Western ... localities helped to identify the recipes used for preparation of complementary foods. ... foods given to them, the cooking methods and the frequency of consumption.

The Great Pumpkin.

Science.gov (United States)

Johnson, Maureen; Stone, Judith

1989-01-01

Described are five halloween season activities. Included are investigations which focus on observing, measuring, creating, and cooking. A recipe for pumpkin bread is given. Ideas for infusing science into a halloween party are provided. (CW)

Effect of cooking on radionuclide concentrations in waterfowl tissues

International Nuclear Information System (INIS)

Halford, D.K.

1983-01-01

Twenty-four commercially raised mallar ducks (Anas platyrhyncos) were released at the Test Reactor Area radioactive leaching ponds, and subsequently collected 56 to 188 days later. Liver, gizzard, and carcass were analyzed for radionuclide concentrations before and after cooking. Significant decreases (P 137 Cs, 134 Cs, 60 Co, 140 La and /sup 110m/Ag concentrations in carcass and liver samples occurred after cooking. Radionuclide concentrations in gizzard showed no significant change in radionuclide concentrations after cooking. Cesium-134 and 137 Cs concentrations decreased by 27% in carcass after cooking and reduced the dose commitment to man by that amount

Inclusive education: recipe book or quest. On diversity in the classroom and educational research

NARCIS (Netherlands)

Leeman, Y.A.M.; Volman, M.L.L.

2001-01-01

Teaching that takes into account the increasing range of differences between pupils is often called 'inclusive education'. The practice of inclusive education in The Netherlands is informed by educational research that has mainly produced 'recipes' for effective education with a view to academic

Shortness of Breath and Eating

Science.gov (United States)

... drinks melons peas (split, black-eyed) rutabagas spicy foods This information has been approved by Emily McCloud, MS, RD (June 2012). Healthy Eating 10 Quick and Healthy Lunch Ideas Trimming the Holidays with Lighter Recipes 10 Benefits of Staying Hydrated Healthy Recipes Overnight Oats 10 ...

46 CFR 130.220 - Design of equipment for cooking and heating.

Science.gov (United States)

2010-10-01

... 46 Shipping 4 2010-10-01 2010-10-01 false Design of equipment for cooking and heating. 130.220... Design of equipment for cooking and heating. (a) Doors on each cooking appliance must be provided with heavy-duty hinges and locking-devices to prevent accidental opening in heavy weather. (b) Each cooking...

Optimization of the Quality and Safety of Cooked Seafood Products

OpenAIRE

Brookmire, Lauren

2010-01-01

Seafood products are a common consumer choice and a variety of cooking methods are used in seafood preparation. Although often cooked, products such as shrimp and salmon remain some of the most common carriers of foodborne disease. Cooking these products at elevated temperatures efficiently reduces foodborne disease causing pathogens to a safe level, but applying too much heat to seafood products can produce an overcooked, low quality food. It is necessary to investigate the cooking proces...

Cooking activity for patients with Alzheimer’s disease: a review

OpenAIRE

Shang-Qun Gong; Chu-Yun Cui; Hui Zhang; Fan-Jie Meng

2017-01-01

As a degenerative nervous system disease, Alzheimer’s disease (AD), can damage memory and cognitive function. Cooking activity, an instrumental activity of daily life, is one of the non-pharmacological therapies with positive effect on AD. Here, we review the effectiveness of cooking activity on AD. This paper shows that cooking activity can not only improve patient’s emotional state and alleviate the conduct disorder, but also ease the burden of professional caregiver. Cooking activity also ...

Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets.

Science.gov (United States)

Pathera, Ashok K; Riar, C S; Yadav, Sanjay; Sharma, D P

2017-01-01

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly ( p cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly ( p cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly ( p cooked nuggets had significantly ( p cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

36 CFR 13.320 - Preference to Cook Inlet Region, Incorporated.

Science.gov (United States)

2010-07-01

... Region, Incorporated. 13.320 Section 13.320 Parks, Forests, and Public Property NATIONAL PARK SERVICE... to Cook Inlet Region, Incorporated. (a) The Cook Inlet Region, Incorporated (CIRI), in cooperation with village corporations within the Cook Inlet region when appropriate, will have a right of first...

Entity Framework 4.0 Recipes A Problem-solution Approach

CERN Document Server

Tenny, L

2010-01-01

Entity Framework 4.0 Recipes provides an exhaustive collection of ready-to-use code solutions for Microsoft's Entity Framework, Microsoft's vision for the future of data access. Entity Framework is a model-centric data access platform with an ocean of new concepts and patterns for developers to learn. With this book, you will learn the core concepts of Entity Framework through a broad range of clear and concise solutions to everyday data access tasks. Armed with this experience, you will be ready to dive deep into Entity Framework, experiment with new approaches, and develop ways to solve even

The New version of Danish food composition database FRIDA including a case study on recipe calculation compared to a chemical analysis

DEFF Research Database (Denmark)

weighed. Typical components were bread, French fries, vegetables, meat, and dressings. The fast foods were analyzed and the content of energy, protein, saturated fat, iron, thiamin, potassium and sodium were compared to recipe calculation. Wilcoxon Signed Rank test, Spearman correlation coefficients......%). Correlations ranged from 0.49 for iron to 0.75 for energy. Bland-Altman plots showed larger differences for higher contents for thiamin and potassium. Results depended on the type of fast food. For burgers (n=36) there was no significant difference for any of the nutrients between the two methods. Meat/French......Objective: Constantly updated food data that reflect the food supply, such as the recently published http://frida.fooddata.dk, is essential for recipe calculation in dietary assessment. The objective of this study was to compare the content of selected nutrients estimated by recipe calculation...

Cooking breakfast after a brain injury

Directory of Open Access Journals (Sweden)

Annick N. Tanguay

2014-09-01

Full Text Available Acquired brain injury (ABI often compromises the ability to carry out instrumental activities of daily living such as cooking. ABI patients’ difficulties with executive functions and memory result in less independent and efficient meal preparation. Accurately assessing safety and proficiency in cooking is essential for successful community reintegration following ABI, but in vivo assessment of cooking by clinicians is time-consuming, costly, and difficult to standardize. Accordingly, we examined the usefulness of a computerized meal preparation task (the Breakfast Task; Craik & Bialystok, 2006 as an indicator of real life meal preparation skills. Twenty-two ABI patients and 22 age-matched controls completed the Breakfast Task and the Rehabilitation Activities of Daily Living Survey (RADLS; Salmon, 2003. Patients also prepared actual meals, and were rated by members of the clinical team. As expected, the ABI patients had significant difficulty on all aspects of the Breakfast Task (failing to have all their foods ready at the same time, over- and under-cooking foods, setting fewer places at the table, and so on relative to controls. Surprisingly, however, patients’ Breakfast Task performance was not correlated with their in vivo meal preparation. These results indicate caution when endeavoring to replace traditional evaluation methods with computerized tasks for the sake of expediency.

Energy Efficient Cooking - The EffiCooker

DEFF Research Database (Denmark)

Schjær-Jacobsen, Jørgen

2011-01-01

Substantial energy savings in moist heat cooking may be achieved by employing a pan with integrated electric heating element rather than an ordinary pan on a conventional electric range. The electric pan should be thermally insulated and equipped with an "intelligent" controller and timer....... A working prototype of a saucepan, dubbed the EffiCooker, has been constructed according to these guidelines. The EffiCooker has demonstrated energy savings in the range from 28% to 81% compared to conventional equipment when performing ordinary cooking tasks. The user need not be particularly aware...... of energy conservation to realize such savings; even those who are more concerned with their culinary achievements than with energy efficiency are likely to benefit. Besides being energy efficient the EffiCooker is user friendly. Many cooking tasks, once initiated, are performed automatically without any...

Used cooking oil as a green chemical admixture in concrete

International Nuclear Information System (INIS)

Salmia, B; Sidek, L M; Hidayah, B; Muda, Zakaria Che; Alam, Md Ashraful

2013-01-01

According to National Statistics Approximately 1.35 billion gallons of used oil are generated yearly. With the increasing of the concrete usage, a more cost effective and economic new type of admixtures may give positive impacts on the Malaysian construction building as well as worldwide concrete usage. To objective of this is study is to investigate the effect of used cooking oil in terms of slump test, compressive strength test and rebound hammer. By adding the used cooking oil to the concrete, it increases the slump value from 4% to 72%. And the compressive strength have an increment from 1% to 16.8%. The used cooking oil obtains the optimum contribution to the concrete mix proportion of containing used cooking oil of 1.50% from the cement content. The result of used cooking oil from experimental program of slump value and compressive strength proved that used cooking oil have positive effects on replacement of commercially available superplasticizer.

Flood design recipes vs. reality: can predictions for ungauged basins be trusted?

Science.gov (United States)

Efstratiadis, A.; Koussis, A. D.; Koutsoyiannis, D.; Mamassis, N.

2014-06-01

Despite the great scientific and technological advances in flood hydrology, everyday engineering practices still follow simplistic approaches that are easy to formally implement in ungauged areas. In general, these "recipes" have been developed many decades ago, based on field data from typically few experimental catchments. However, many of them have been neither updated nor validated across all hydroclimatic and geomorphological conditions. This has an obvious impact on the quality and reliability of hydrological studies, and, consequently, on the safety and cost of the related flood protection works. Preliminary results, based on historical flood data from Cyprus and Greece, indicate that a substantial revision of many aspects of flood engineering procedures is required, including the regionalization formulas as well as the modelling concepts themselves. In order to provide a consistent design framework and to ensure realistic predictions of the flood risk (a key issue of the 2007/60/EU Directive) in ungauged basins, it is necessary to rethink the current engineering practices. In this vein, the collection of reliable hydrological data would be essential for re-evaluating the existing "recipes", taking into account local peculiarities, and for updating the modelling methodologies as needed.

Guide to Eating for Sports

Medline Plus

Full Text Available ... Recipes & Cooking Health Problems Illnesses & Injuries Relax & Unwind People, Places & Things That Help Feelings Expert Answers Q& ... for athletes because restricting carbohydrates can cause a person to feel tired and worn out, which ultimately ...

Measurement of emissions of fine particulate organic matter from Chinese cooking

Science.gov (United States)

He, Ling-Yan; Hu, Min; Huang, Xiao-Feng; Yu, Ben-De; Zhang, Yuan-Hang; Liu, De-Quan

Cooking emissions may contribute significantly to atmospheric organic particles in urban environment in China, and thus need to be examined first for its chemical compositions and characteristics. The particulate organic emissions of the two cooking styles of Chinese cuisine, that is, Hunan Cooking and Cantonese Cooking, were characterized in Shenzhen. More than half of the PM 2.5 mass is due to organic compounds, and over 90 species of organic compounds were identified and quantified, accounting for 26.1% of bulk organic particle mass and 20.7% of PM 2.5. Fatty acids, diacids and steroids were the major organic compounds emitted from both styles of cooking. Of the quantified organic mass, over 90% was fatty acids. The mass of organic species, and the molecular distribution of n-alkanes and PAHs indicated the dissimilarities between the two different cooking styles, but generally the major parts of the organic particulate emissions of the two restaurants were similar, showing less difference than between Chinese and American cooking.

Physicochemical properties of foal meat as affected by cooking methods.

Science.gov (United States)

Lorenzo, José M; Cittadini, Aurora; Munekata, Paulo E; Domínguez, Rubén

2015-10-01

The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on physicochemical parameters (cooking loss, WHC, texture and colour) and lipid oxidation (by TBARS measurement) of foal meat. Thermal treatments induced water loss (Pcooked in the grill (25.8%) and higher in foal samples cooked in the microwave (39.5%). As it was expected, all the cooking methods increased TBARS index, since high temperature during cooking seems to cause an increase of the lipid oxidation in foal steaks. Statistical analysis displayed that WHC was affected (Pcooking led to an increase of L*-value (lightness) and b*-value (yellowness), while a*-value (redness) markedly decreased in all samples. Copyright © 2015 Elsevier Ltd. All rights reserved.

Cooking activity for patients with Alzheimer’s disease: a review

Directory of Open Access Journals (Sweden)

Shang-Qun Gong

2017-07-01

Full Text Available As a degenerative nervous system disease, Alzheimer’s disease (AD, can damage memory and cognitive function. Cooking activity, an instrumental activity of daily life, is one of the non-pharmacological therapies with positive effect on AD. Here, we review the effectiveness of cooking activity on AD. This paper shows that cooking activity can not only improve patient’s emotional state and alleviate the conduct disorder, but also ease the burden of professional caregiver. Cooking activity also has certain positive effects on patient’s cognition, autonomy and memory function. Now, as one of the instrumental activities of daily life, cooking activity has developed as a useful tool in the intervention trials, serious game, virtual reality training and assessment of daily living activities.

Temporality in British young women's magazines: food, cooking and weight loss.

Science.gov (United States)

Spencer, Rosemary J; Russell, Jean M; Barker, Margo E

2014-10-01

The present study examines seasonal and temporal patterns in food-related content of two UK magazines for young women focusing on food types, cooking and weight loss. Content analysis of magazines from three time blocks between 1999 and 2011. Desk-based study. Ninety-seven magazines yielding 590 advertisements and 148 articles. Cluster analysis of type of food advertising produced three clusters of magazines, which reflected recognised food behaviours of young women: vegetarianism, convenience eating and weight control. The first cluster of magazines was associated with Christmas and Millennium time periods, with advertising of alcohol, coffee, cheese, vegetarian meat substitutes and weight-loss pills. Recipes were prominent in article content and tended to be for cakes/desserts, luxury meals and party food. The second cluster was associated with summer months and 2010 issues. There was little advertising for conventional foods in cluster 2, but strong representation of diet plans and foods for weight loss. Weight-loss messages in articles focused on short-term aesthetic goals, emphasising speedy weight loss without giving up nice foods or exercising. Cluster 3 magazines were associated with post-New Year and 2005 periods. Food advertising was for everyday foods and convenience products, with fewer weight-loss products than other clusters; conversely, article content had a greater prevalence of weight-loss messages. The cyclical nature of magazine content - indulgence and excess encouraged at Christmas, restraint recommended post-New Year and severe dieting advocated in the summer months - endorses yo-yo dieting behaviour and may not be conducive to public health.

Energy conservation options for cooking with biomass in Ghana

DEFF Research Database (Denmark)

Nielsen, Per Sieverts; Næraa, Rikke; Karlsson, Kenneth

1996-01-01

Cooking is the main energy consuming activity in Ghana. This is mainly due to a generally low material standard of living, but also because the cooking process itself is energy inefficient. The fuel for cooking in Ghana is mainly biomass either in the form of wood, agricultural residues or charcoal....... An energy chain for the cooking process is established and the possible conservation options are surveyed in kitchen performance tests in Abodom in the tropical zone of Ghana. The energy consumption for the food preparation has been measured and energy saving options have been determined for some parts...... point has been reached. Most cooks tend to continue using a high heat supply even though it is not necessary. This process is often carried out without lid on the pot even though the use of lid will reduce the energy loss considerably. It is also concluded that the average fuelwood consumption in Abodom...

The cost of cooking a meal. The case of Nyeri County, Kenya

Science.gov (United States)

Fuso Nerini, Francesco; Ray, Charlotte; Boulkaid, Youssef

2017-06-01

Energy for cooking is considered essential in achieving modern energy access. Despite this, almost three billion people worldwide still use solid fuels to meet their cooking needs. To better support practitioners and policy-makers, this paper presents a new model for comparing cooking solutions and its key output metric: the ‘levelized cost of cooking a meal’ (LCCM). The model is applied to compare several cooking solutions in the case study area of Nyeri County in Kenya. The cooking access targets are connected to the International Workshop Agreement and Global Tracking Framework’s tiers of cooking energy access. Results show how an increased energy access with improved firewood and charcoal cookstoves could reduce both household’s LCCMs and the total costs compared to traditional firewood cooking over the modelling period. On the other hand, switching to cleaner cooking solutions, such as LPG- and electricity, would result in higher costs for the end-user highlighting that this transition is not straightforward. The paper also contextualizes the results into the wider socio-economic context. It finds that a tradeoff is present between minimizing costs for households and meeting household priorities, thus maximizing the potential benefits of clean cooking without dismissing the use of biomass altogether.

46 CFR 147.50 - Fuel for cooking, heating, and lighting.

Science.gov (United States)

2010-10-01

... cargo vessels. (b) Fluid alcohol is prohibited for cooking, heating, or lighting on ferry vessels. Fluid... 46 Shipping 5 2010-10-01 2010-10-01 false Fuel for cooking, heating, and lighting. 147.50 Section... SHIPS' STORES Stowage and Other Special Requirements for Particular Materials § 147.50 Fuel for cooking...