منابع مشابه
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...
متن کاملLoss 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 ...
متن کاملTemporality 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 ...
متن کاملDietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh beef longissimus during display.
Effects of dietary vitamin E supplementation on drip loss, cooking loss, and muscle fiber disruption in fresh beef loin steaks from Holstein and crossbred beef steers were studied. Nine Holstein steers and nine beef steers were fed a control diet and nine Holstein steers and eight beef steers were supplemented daily with 298 IU of vitamin E/kg of diet for 211, 232, or 252 d. Drip loss, cooking ...
متن کاملIs cooking at home associated with better diet quality or weight-loss intention?
OBJECTIVE To examine national patterns in cooking frequency and diet quality among adults in the USA, overall and by weight-loss intention. DESIGN Analysis of cross-sectional 24 h dietary recall and interview data. Diet quality measures included total kilojoules per day, grams of fat, sugar and carbohydrates per day, fast-food meals per week, and frozen/pizza and ready-to-eat meals consumed i...
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ژورنال
عنوان ژورنال: Proceedings of the Nutrition Society
سال: 2008
ISSN: 0029-6651,1475-2719
DOI: 10.1017/s0029665100590600