carotenoids are red, orange and yellow pigments, which are widely distributed in fruit and vegetables. the aim of this research is to investigate the effect of conventional, high pressure and microwave cooking on the concentrations of β-carotene in carrot and sweet corn. raw carrots were washed, peeled and diced to a uniform size and then frozen at -70°c. sweet corn was also provided in a simil...

OBJECTIVE To compare effects of the Cooking With Kids (CWK) cooking and tasting curriculum (CWK-CT) with a less-intense, tasting-only curriculum (CWK-T) and to conduct a non-treatment comparison on fourth graders' cooking self-efficacy (SE), cooking attitudes (AT), and fruit and vegetable preferences (FVP). DESIGN Pre-post, quasi-experimental, 2 cohorts. SETTING Eleven low-income public sch...

Cooking is the theme that causes interest to everyone as element that is essential in life. Everyone try to cook, but fire and knifes are dangerous to handle for children. So children are felt difficult to cook directly. In this paper, we describe about development of cooking system that gives imaginary cooking experience to children. Our cooking system consists of two major technologies (Augme...

Working in a canteen exposed to gas cooking daily could lead to respiratory or lung function problems. Gas cooking consists of propane, or butane, which is flammable. Burning gas cooking releases carbon dioxide, a greenhouse gas. The reaction also produces some carbon monoxide. The vapour could evaporate and might be harmful to health. There are many by-products that could be present when gas c...

BACKGROUND Cooking skills are increasingly included in strategies to prevent and reduce chronic diet-related diseases and obesity. While cooking interventions target all age groups (Child, Teen and Adult), the optimal age for learning these skills on: 1) skills retention, 2) cooking practices, 3) cooking attitudes, 4) diet quality and 5) health is unknown. Similarly, although the source of lear...

BACKGROUND Previous research has highlighted an ambiguity in understanding cooking related terminology and a number of barriers and facilitators to home meal preparation. However, meals prepared in the home still include convenience products (typically high in sugars, fats and sodium) which can have negative effects on health. Therefore, this study aimed to qualitatively explore: (1) how indivi...

BACKGROUND Poor cooking skills may be a barrier to healthy eating and a contributor to overweight and obesity. Little population-representative data on adult cooking skills has been published. We explored prevalence and socio-demographic correlates of cooking skills among adult respondents to wave 1 of the UK National Diet and Nutrition Survey (2008-9). METHODS Socio-demographic variables of ...

BACKGROUND Previous studies have not found a consistent association between exposure to domestic cooking using gas appliances and exacerbation of asthma. We investigated the immediate airflow response to acute exposure from single episodes of gas cooking, and peak airflow variability from continued exposure to repeated episodes of gas cooking in a group of non-smoking asthmatic women. METHODS...

Restorative and endodontic procedures have been recently developed in an attempt to preserve the vitality of dental pulp after exposure to external stimuli, such as caries infection or traumatic injury. When damage to dental pulp is reversible, pulp wound healing can proceed, whereas irreversible damage induces pathological changes in dental pulp, eventually requiring its removal. Nonvital teet...

This paper proposes cooking support using ubiquitous sensors. We developed a machine learning algorithm that recognizes cooking procedures by taking into account widely varying sensor information and user behavior. To provide appropriate instructions to users, we developed a Markov-model-based behavior prediction algorithm. Using these algorithms, we developed cooking support automatically disp...