Cooking as a Health Behavior: Examining the Role of Cooking Classes in a Weight Loss Intervention

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Food waste and loss of weight in cooking.

There is a dearth of information on the percentage of waste during preparation of food by the average woman. Such figures would be of value in dietary surveys, since some food tables give analyses for raw foods only 'as purchased', so that edible portions on dietary records must often be converted to 'as purchased' amounts before conversion to calories and nutrients. During two long-term dietar...

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Loss of nutrients in cooking.

Summa y and Cmlusions The losses of nutrients in the cooking and plate waste of milk, eggs, fish and meat and the losses in the storage and preparation of vegctables have been studied. Records are presented also of waste in school and other canteens. Scrambling is the most wasteful method of cooking eggs. Thermostatically controlled panv would reduce the waste in cooking eggs. The filleting of ...

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Implementation of a Cooking Bus intervention to support cooking in schools in Wales, UK.

PURPOSE The teaching of cooking is an important aspect of school-based efforts to promote healthy diets among children, and is frequently done by external agencies. Within a limited evidence base relating to cooking interventions in schools, there are important questions about how interventions are integrated within school settings. The purpose of this paper is to examine how a mobile classroom...

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Cooking as a healthy behaviour.

Nutrition policy makers often express concern about a loss of cooking skills in societies where more and more food is prepared and eaten away from home. There are several reasons for this concern. They include the loss of basic domestic skills that give people control over individual and household food supply, a loss of knowledge of ingredients and their use, as well as an ignorance regarding c...

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ژورنال

عنوان ژورنال: Nutrients

سال: 2020

ISSN: 2072-6643

DOI: 10.3390/nu12123669