In China, few people are aware of the amount and source of their salt intake. We conducted a survey to investigate the consumption and sources of dietary salt using the "one-week salt estimation method" by weighing cooking salt and major salt-containing food, and estimating salt intake during dining out based on established evidence. Nine hundred and three families (1981 adults and 971 children...

The objective of this study was to develop a new method named the "one-week salt estimation method" that could estimate an individual's salt intake and the sources of salt in the diet, and to evaluate this new method with a 24-h urine collection. The new method estimates salt intake from: (1) household cooking by weighing the family salt container and other high-salt condiments or sauces at the...

The aim of this report is to provide a current review on the use of existing and emerging DNA technologies with respect to their application for determining the geographical point of origin of food stuffs. This review evaluates the performance of DNA based techniques which could be utilised for the traceability of food products and as an aid in enforcement of EU regulation 1169/2011 for food la...

The aim of this study was to determine the taurine content in a variety of animal feeds. There is very little information on the taurine content of ingredients used in home-prepared diets for dogs and cats, and foods fed to wild animals in captivity. This study reports the taurine content of both common and alternative feed ingredients, and compares taurine loss as a result of different methods...

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...

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...

In the large compound kitchens of the gold mines of the Witwatersrand, where food is prepared for over a quarter of a million Bantu workers, there is a present trend to replace open cooking by pressure cooking. Of the food consumed, the vegetable stew is the chief, and sometimes the sole, source of vitamin C; however, since scurvy occurs infrequently, the amount of the vitamin provided up to no...