Food Waste and Loss of Weight in Cooking

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...

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

OBJECTIVE 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. DESIGN Content analysis of magazines from three time blocks between 1999 and 2011. SETTING Desk-based study. SUBJECTS Ninety-seven magazines yielding 590 advertisements and 148 articles. RESULTS Cluster analysis ...

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...

Iodine content of U.S. weight-loss food.

OBJECTIVE The recommended iodine intake is 150 μg/day in adults, 220 μg/day during pregnancy, and 290 μg/day during lactation. Individuals exclusively consuming restricted diets as part of a weight-loss program may be at risk for mild to moderate iodine deficiency. The purpose of this study was to assess the iodine content in meals and snacks from 3 U.S. commercial weight-loss programs, all of ...