OBJECTIVE To evaluate the effectiveness of the Ministry of Food (MoF) cooking programme on self-reported food consumption and confidence with cooking. DESIGN A quantitative and qualitative evaluation of the MoF 8-week cooking course, using a pre-test/post-test study. Pre, post and 6-month follow-up quantitative outcomes were measured using self-administered questionnaires to record number of ...

INTRODUCTION Cooking programs have been used to promote healthful eating among people of all ages. This review assesses the evidence on childhood cooking programs and their association with changes in food-related preferences, attitudes, and behaviors of school-aged children. METHODS We systematically searched PubMed, Ovid-Medline, and CINAHL (Cumulative Index to Nursing and Allied Health Lit...

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 cooki...

BACKGROUND While US home cooking declined in the late twentieth century, it is unclear whether the trend has continued. This study examines home cooking from 2003 to 2016 by gender, educational attainment, and race/ethnicity. METHODS Nationally representative data from the American Time Use Study from 2003 to 2016 and linear regression models were used to examine changes in the percent of adu...

OBJECTIVE 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. DESIGN 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 validate...

The objective of this study was to find innovative approaches for the production of iron fortified noodles that are natural and economically feasible. The functional food was produced using different combinations . The investigated variables were the ratio of sorghum to white bean flour, pre-gelatinized flours (drum dried or extruded) and guar gum addition while the emulsifier added was kept co...

OBJECTIVES Cooking fumes contain aldehydes, alkanoic acids, polycyclic aromatic hydrocarbons, and heterocyclic compounds. The inhalation of cooking fumes entails a risk of deleterious health effects. The aim of this study was to see if the inhalation of cooking fumes alters the expression of inflammatory reactions in the bronchial mucosa and its subsequent systemic inflammatory response in bloo...

comparative effects of extrusion cooking and conventional processing methods (cooking and autoclaving) on anti-nutritional factors and subsequent effects on in vitro and in vivo digestibility of vicia ervilia in broilers were investigated. treatments had significant effect (p

When cooking porridge, humans can easily spot how vigorously the porridge is boiled and accordingly adjust the cooking power. The change of the porridge surface appearance can be regarded as dynamic textures. This paper studies the correlation between several computational descriptors and human perception using image sequences of boiling porridges. By comparing the chosen features with the resu...

OBJECTIVE The aim of this study is to assess the types of household cooking fuel used by residents of Isiohor community in Edo State, Nigeria. MATERIALS AND METHODS This descriptive cross-sectional study was conducted among 133 household heads or their representatives in Isiohor Community in Edo State, Nigeria. Data collection was by means of a structured interviewer administered questionnair...