BACKGROUND The present study is an attempt to explore the association between kitchen indoor air pollutants and physiological profiles in kitchen workers with microalbuminuria (MAU) in north India (Lucknow) and south India (Coimbatore). METHODS The subjects comprised 145 control subjects, 233 kitchen workers from north India and 186 kitchen workers from south India. Information related to the...

The Appalachian mountains comprise a system of ranges that begins in Quebec, Canada, passes through New York, and reaches south along the U.S. eastern seaboard to Georgia and Alabama. Portions of the mountain system are in 12 states and include ranges such as the Allegheny Mountains of Pennsylvania and the Great Smoky Mountains of Tennessee. The land is heavily forested, rocky, and sparsely pop...

Kitchen as a space for social interaction and communication has been neglected in current HCI design. Most researches on kitchen mainly focus on cooking activities, so to correct human’s frailties become main development in HCI research. Here instead of creating some artifact to improve working activities in the kitchen, we direct our study to design a system that aims to increase social intera...

OBJECTIVE Community kitchens have been implemented by communities as a public health strategy to prevent food insecurity through reducing social isolation, improving food and cooking skills and empowering participants. The aim of the present paper was to investigate whether community kitchens can improve the social and nutritional health of participants and their families. DESIGN A systematic...

OBJECTIVE To measure the effect of organic food conversion projects on the percentage of organic food used in Danish public kitchens participating in the Danish Organic Action Plan 2020. DESIGN The current longitudinal study was based on measurements of organic food percentages in Danish public kitchens before and after kitchen employees participated in conversion projects. SETTING Public k...

OBJECTIVE The objective of this study was to develop a validated and reliable questionnaire to measure consumer knowledge regarding safe practices to prevent microbiological contamination in restaurants and commercial kitchens. METHODS Non-probabilistic samples of individuals were interviewed in the city of Campinas, Brazil. Questionnaire items were elaborated and reviewed. Content and constr...

ISSUE ADDRESSED To investigate the role of a community kitchen for clients living in a socio-economically disadvantaged neighbourhood. METHODS In 2005, semi-structured interviews were conducted with 21 clients attending a community kitchen located in a socio-economically disadvantaged neighbourhood in New South Wales. Participants were asked their reasons for attending the kitchen. Qualitativ...