BACKGROUND Retention of nutrients in vegetables during blanching/freezing, cooking and warm-holding is crucial in the preparation of both standard and therapeutic diets. In the present study, conventional cooking in water, and cooking by pouch technology (boil-in-bag, sous vide) were compared in their ability to retain vitamin C, total phenolics and antioxidative activity (DPPH and FRAP) in ind...

OBJECTIVES We studied respiratory problems among vendors exposed to cooking fumes in an open-air hawker center. Exposure to cooking fumes from either the use of fossil fuels or liquefied petroleum gas (LPG) has been shown to be associated with adverse respiratory health effects. METHODS We conducted a cross-sectional study among 67 food vendors exposed to cooking fumes as well as 18 merchandi...

Cooking everyday is very hard for busy people such as workers, students, and child-rearing families because the time is not enough for this activity. At the same time, it is important to have a lifestyle that does not rely too heavily on eating-out and instant foods. One solution to this situation is to cook dishes for the whole week at the weekend, and then eat them during the week. The way of...

BACKGROUND Jamie's Ministry of Food (JMoF) Australia is a 10-week community-based cooking skills program which is primarily aimed at increasing cooking skills and confidence and the promotion of eating a more nutritious diet. However, it is likely that the program influences many pathways to behaviour change. This paper explores whether JMoF impacted on known precursors to healthy cooking and e...

A recently introduced master program offering a Business Modelling track in the authors' university includes several courses that touch on conceptual modelling topics. They cover both modelling with well-known languages (UML, BPMN etc.), as well as the development of domain-specific modelling software driven by targeted requirements. Consequently, the study program aims to support two complemen...

objective: the usage of pesticides has increased during the recent years. one the other hand, presence of harmful pesticides residue in rice and other food has caused a great concern among the consumers. therefore, it is important to develop some pragmatic procedures to increase the food safety along with the reduction in consumption of pesticide residues. methods: a gas chromatograph with elec...

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...

PURPOSE The teaching of cooking is an important aspect of school-based efforts to promote healthy diets among children, and is frequently done by external agencies. Within a limited evidence base relating to cooking interventions in schools, there are important questions about how interventions are integrated within school settings. The purpose of this paper is to examine how a mobile classroom...