abstract in order to study the effects of quantitative and qualitative traits on cooking characteristics and protein percentage of 15 red bean genotypes, a randomized complete block design was conducted with three replications in normal irrigation and drought stress. these traits were measured in farm and nutrition laboratory employing international standard of ciat. analyses of variance showed...

OBJECTIVE To determine the relationship between cooking and selected indicators of diet quality, mental well-being, and family relationships. DESIGN Data were collected as part of Youth'12, a nationally representative health and well-being survey. SETTING Secondary schools in New Zealand. PARTICIPANTS A total of 8,500 students. MAIN OUTCOME MEASURES Cooking ability and frequency of cook...

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 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...

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 ...

With increasing growth of cloud services and the ability to choose from different cloud providers, we propose a new way to connect cooking workflows with a high security cloud storage. We use Activiti for workflow design and JavaScript Object Notation (JSON) for structured data interchange with a sealed cloud storage. This approach supports cooking workflows with instructions from multimedia da...

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...

Effects of dietary vitamin E supplementation on drip loss, cooking loss, and muscle fiber disruption in fresh beef loin steaks from Holstein and crossbred beef steers were studied. Nine Holstein steers and nine beef steers were fed a control diet and nine Holstein steers and eight beef steers were supplemented daily with 298 IU of vitamin E/kg of diet for 211, 232, or 252 d. Drip loss, cooking ...