FAKTOR YANG BERHUBUNGAN TOTAL FOOD LOSS AND WASTE (FLW) PADA KARYAWAN PT. CAMILOPLAS JAYA MAKMUR SELAMA PANDEMI COVID-19

Food Safety Practices in COVID-19 Pandemic

This article has no abstract. DOI: 10.18502/jfqhc.7.3.4142

Is COVID-19 Infection Transmitted Through Food?

 Coronavirus disease (COVID) has had a growing outbreak around the world. China reported COVID-19 infection for the first time in December 2019. Symptoms of this disease often include respiratory symptoms, but gastrointestinal symptoms (nausea, vomiting, and diarrhea) were also reported in COVID-19 infection. Coronavirus transmits through direct droplets, contact, or fomites. However, other mod...

TOWARD A SUSTAINABLE FOOD SYSTEM Reducing Food Loss and Waste

Review: Food loss and waste in Sub-Saharan Africa

The research, development practitioner, and donor community has begun to focus on food loss and waste - often referred to as post-harvest losses (PHL) - in Sub-Saharan Africa. This article reviews the current state of the literature on PHL mitigation. First, we identify explicitly the varied objectives underlying efforts to reduce PHL levels. Second, we summarize the estimated magnitudes of los...

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...