Meal Cooking Research Articles

An Optimization Tool to Formulate Diets within a Supplementary Nutrition Program for Children

BackgroundIn large supplementary feeding programs for children, it is challenging to create and sustain contextual, acceptable, nutritionally complete, and diverse supplemental foods. For example, the Indian Supplementary Nutrition Program (SNP) supplements the dietary intake of children, pregnant and lactating women, and severely acutely malnourished (SAM) children by offering dry take home rations (THRs) or hot cooked meals (HCMs) across India, but an optimization tool is necessary to create local contextual recipes for acceptable and nutritionally adequate products. ObjectivesThis study aimed to create a linear programming (LP) model to optimize diverse food provisions for a SNP to meet its program guidelines, using locally available foods, within budgetary allocations. MethodsA LP algorithm with appropriate constraints was used to generate an optimal THR based on raw foods, or an optimal weekly HCM menu comprised of a lunch meal with mid-morning snacks, based on user choices of foods and recipes. The database of foods used was created by a prospective survey conducted across all states of India for this purpose, such that the recipe and food optimization was diverse and specific to the guidelines for each beneficiary group. ResultsAn interactive web-based app, which can optimize feeding programs at any population level, was developed for use by program implementers and is hosted at https://www.datatools.sjri.res.in/SNP/. In the Indian example analyzed here, the recommended optimized diets met the guidelines for diversified and nutritionally complete SNP provision but at a cost that was almost 25% higher than the present Indian budget allocation. ConclusionsThe optimization model developed demonstrates that contextual SNP diets can be created to meet macronutrient and most essential micronutrient needs of large-scale feeding programs, but appropriate diversification entails additional costs.

Analysis of energy poverty in Andean rural households and design of an efficient cooking solution using biomass

This work explores energy poverty in the rural households surrounding the Chimborazo Faunal Production Reserve (RPFCH) and proposes an efficient cooking solution using firewood. Energy poverty was evaluated through the multidimensional poverty index (MEPI), including the 10% rule, hidden energy poverty, disproportionate expenses, and a subjective analysis of housing conditions. The research found ten households experiencing moderate energy poverty with a MEPI of 0,1562. An efficient cooking solution was proposed as an improved rocket stove design with an ignition system and forced air at the combustion chamber inlet. This stove utilizes a solar panel and batteries to power the fan. Its thermal efficiency is 13%, including Peltier cells to convert residual heat into DC electricity. The rocket stove's heating capacity is 1,6 kW, which is sufficient for heating a small room and cooking meals. After implementation, a follow-up energy poverty analysis using the same indicators is recommended to evaluate the effectiveness of the proposed solution and its impact on reducing energy poverty. Keywords: energy poverty; rocket stove; thermal efficiency; room heating; Peltier cell; photovoltaic energy.

Analysis of energy poverty in Andean rural households and design of an efficient cooking solution using biomass

This work explores energy poverty in the rural households surrounding the Chimborazo Faunal Production Reserve (RPFCH) and proposes an efficient cooking solution using firewood. Energy poverty was evaluated through the multidimensional poverty index (MEPI), including the 10% rule, hidden energy poverty, disproportionate expenses, and a subjective analysis of housing conditions. The research found ten households experiencing moderate energy poverty with a MEPI of 0,1562. An efficient cooking solution was proposed as an improved rocket stove design with an ignition system and forced air at the combustion chamber inlet. This stove utilizes a solar panel and batteries to power the fan. Its thermal efficiency is 13%, including Peltier cells to convert residual heat into DC electricity. The rocket stove's heating capacity is 1,6 kW, which is sufficient for heating a small room and cooking meals. After implementation, a follow-up energy poverty analysis using the same indicators is recommended to evaluate the effectiveness of the proposed solution and its impact on reducing energy poverty. Keywords: energy poverty; rocket stove; thermal efficiency; room heating; Peltier cell; photovoltaic energy.

The processing, preparation, and cooking practices of small fish among poor Ghanaian households: An exploratory qualitative study

Small fish are an important part of the diet in Ghana, but malnutrition rates remain high. The nutritional quality of fish consumed in Ghana may be affected by food processing and cooking practices, but the extent to which these processes are practiced among poor Ghanaian households along the coastal belt is unknown. This study explored how poor Ghanaian households process, prepare, and cook meals containing small fish. This exploratory qualitative study used Attride-Stirling thematic network analysis. Respondents were purposively sampled from fishing communities in the coastal regions of Ghana. One-on-one interviews were performed by trained field assistants, audio recorded and videotaped, and transcribed for further data analysis. The most common small fish species identified were anchovies and herrings. Anchovies were fried and eaten whole. Herrings were eaten either smoked or fresh; for fresh herring, the head, fins, and viscera were removed before boiling. Herrings were smoked with the head and viscera; however, both the head and viscera were removed before being added to boiling soup and were not consumed. Anchovies were fried for 10 min, and herrings were boiled for 15–30 min. Processing methods and further meal preparation depend on the small fish species. Nutrient composition and contribution of small fish depend on the processing method, preparation method, and what tissues are eaten. Thus, these results will be of importance for sampling schemes for food composition tables and for the calculation of nutrient intake from small fish.

Development and performance analysis of continuous cooking systems

Development and performance analysis of continuous cooking systems

Social, environmental and economic assessment of box-type solar cookers for domestic acceptance in India

To protect the environment, the United Nations Climate Change Conference was held in Glasgow with an agenda to maintain the global average temperature well below 2 °C at the preindustrial level, the substitutability of coal power plants, and inefficient conventional power plants. These goals can also be supported at the domestic level by the replacement of conventional cooking processes with box-type solar cookers. Several clean fuel technologies were adopted by different countries to mitigate the emission as mentioned in the literature but the adoption of solar cooking is lagging. This article examines various aspects of a box-type solar cooker that can increase community adaptability, such as cooking time assessment, social, environmental, and economic factors. In the present study, solar radiation data is collected and cooking time assessment for 4 members of the family is evaluated for the requirement of 1.5 kg rice and 0.5 kg of alloe matter sabzi. The requirement of heat is 1.4 MJ for cooking the food and this energy can be available by 2 pm when food is placed at 11: 00 am inside the cooking pot of box type solar cooker. Further, this article covers several social parameters which influence the adaptability of box-type solar cooker. In environmental analysis, the use of solar cooker indicates a reduction of 16.32 kg of CO2 monthly when used for single meal cooking in a day. The economic parameters discussion helps in the replaceability of materials used in the solar cooker to minimize the cost.

학교급식 조리 종사자의 작업장 환경 인식 및 청력 보호구 착용 실태조사

Purpose : This study is a survey on the awareness of the workplace environment and the wearing of hearing protectors for school meal cooking workers exposed to physical risk factors such as high temperature and noise. Methods : A survey was conducted on 688 school meal cooking workers through the National School Non-regular Workers' Union. General characteristics, health-related characteristics, school cafeteria work environment, and noise management characteristics were used to calculate frequency, percentage, average, and standard deviation. Results : The subjects’ work stress and fatigue were said to be felt occasionally by over 80% of the workers, and complaint of back and neck pain was noted. In terms of working environment characteristics, many responded that noise, handling hazardous chemicals, lifting heavy objects, high or low temperatures,unstable working posture, and mere repetitive work were serious. Conclusion : Since this study investigated workers' perception of the working environment and the status of noise management, it is meaningful and can be expected to serve as basic data for subsequent studies. In addition, personal and organizational management are needed to protect the health of school meal cooking workers. In particular, safety and health education and protective equipment for preventing noise-induced hearing loss need to be thoroughly implemented, such as providing personalized protective equipment with less discomfort and more communication possible based on the survey results.

Diet Quality among Students Attending an Australian University Is Compromised by Food Insecurity and Less Frequent Intake of Home Cooked Meals. A Cross-Sectional Survey Using the Validated Healthy Eating Index for Australian Adults (HEIFA-2013).

Poor diet quality is commonly reported in young adults. This study aimed to measure the diet quality of students attending a large Australian university (including domestic and international students), and to examine the effect of food security status and other key factors likely to impact their diet quality. Using the Automated Self-Administered 24-h recall Australian version, a cross-sectional survey collected dietary recalls from domestic and international students in one university in Sydney. Diet quality was assessed using the validated Healthy Eating Index for Australian Adults (HEIFA-2013) which gives a score out of 100. Food security status was measured by the 18-item Household Food Security Survey Module. Differences in the mean HEIFA-2013 scores by student characteristics were determined by analysis of covariance. A total of 141 students completed one dietary recall. The mean HEIFA-2013 score for students was low (mean 52.4, 95% CI 50.0-54.8). Food-insecure students had a poorer diet quality (mean 43.7, 95% CI 35.7-51.8) than their food-secure peers (mean 53.2, 95% CI 50.8-55.7, p = 0.027). The mean HEIFA-2013 score was similar in domestic (mean 52.5, 95% CI 49.9-55.2) and international students (mean 51.9, 95% CI 46.3-57.5, p = 0.845). Those reporting self-perceived excellent cooking skills and higher cooking frequency had better diet quality. Interventions to improve food and nutrition knowledge and skills and address food insecurity may help tertiary education students cook more frequently and achieve better diet quality.

Building Flavor and Confidence in the Kitchen: A Pilot Virtual Cooking Class on Healthy Snacking.

Cooking meals at home is associated with more healthful eating and even other healthy behaviors, such as increased physical activity, but for many there are numerous barriers to making this a reality. Healthy teaching kitchen interventions aim to help patients overcome these barriers. Our pilot program worked to address this issue by demonstrating the feasibility and acceptability of a virtual culinary medicine session designed for outpatient clinic patients. Participants were recruited from a single community primary care clinic for a virtual culinary medicine session. Of the 29 subjects who attended the class, 13 (45%) filled out the pre-course survey, and 8 (26%) filled out the post-course survey. Average participant confidence in preparing snacks at home from fresh ingredients increased from 3.62 to 4.38 out of 5 after attending this session, though the results were not statistically (OR .47; P = .172; 95% CI .16 to 1.3). Post-participation comments were overwhelmingly positive. This study showed that a virtual cooking class is feasible in a community clinic setting and is positively received. In addition, a culinary class teaching healthy cooking techniques paired with nutrition training may improve patient's confidence in the kitchen.

Mid-Day Meal Scheme amidst COVID-19 in India - A Review Based Analysis

The COVID-19 pandemic posed a crisis like situation in the health and education sector devastating lives of many, particularly children from poor families and putting their future heath on the verge of deterioration. It made hard for today’s man to get a healthy meal a day in pandemic induced economic shutdown. Mid-Day Meal Scheme is also promising a kind of food security to the children for whom it is quite hard to get their daily meals in the crisis. It is really important to determine the drivers and stressors deteriorating health and nutritional conditions since the pandemic is on high. Keeping these in notice, the present study was conducted to have a holistic view of the current condition of the operationalization of the Mid-Day Meal Scheme. It has been tried to know whether the current implementation of Mid-Day Meal Scheme is promising a healthy meal to the children since the operationalization has been changed in context of the COVID-19 scenario. Instead of hot cooked meal, food security allowances, and dry ration are supplied to the beneficiary children. The study was conducted to know that at how much level the beneficiaries actually receiving the benefits of the scheme currently. Some suggestions were also made at the end of the study to make the scheme more available and better in terms of its distribution of services to the beneficiary children.

Intervention to decrease salt intake inadequacy using a control device to monitor and control salt use when cooking at home – iMC SALT preliminary results

Abstract Introduction Excessive salt intake is one of the greatest risks to public health, making urgent to propose measures to reduce its intake and bring great benefits to reduce cardiovascular diseases risk. In the Portuguese population, the main source of salt consumption is the salt that is added during food preparation and cooking meals. Purpose The main aim of this study was to assess whether an intervention using a dosing salt device (Salt Control H) in food preparation and cooking has beneficial effects in salt intake. Methods This was a two-arm randomized controlled trial. A total of 88 workers from a public university (50% female; mean age 47.2±11.4 years), were randomly assigned to a intervention (I; n=42) or a control group (C; n=46). The intervention was delivered by health professionals in an occupational medicine setting, asking participants to use a salt control device that delivers the maximum amount of salt to add in food preparation and cooking, according to the number and age of the persons who will consume the meal, during 8 weeks. Primary outcome was the 24-hour urinary sodium excretion (Na24), validated by creatinine coefficient, and secondary outcome was 24-h urinary sodium-to-potassium ratio (Na/K24). Parametric tests were used to assess differences between urinary data stratified by C or I group and Mann-Whitney to evaluate differences between stratified groups according to meet WHO daily recommendations of intake. Results At baseline, there was no significant differences in mean Na24 (C: 3145.5±1420.1 and I:3268.7±1159.8 mg/d, p=0.096) and Na/K24 (C: 2.0±0.9 and I: 2.1±0.8 mg/d, p=0.792) between the two groups. After 8 weeks intervention, a Na24 and Na/K24 non statistically significant decrease was observed in the I group (to 3094.1±1391 and 2.0±0.8 mg/d), as opposed to the C group (to 3262.5±1527.0 and 2.2±0.9 mg/d). The proportion of participants from I group that present Na<2000 mg/d increased (from 17 to 29%) as the proportion of participants that present Na/K24 <1 (from 0 to 12%) without significant differences from C group (p=0.214 for Na <2000 mg/d and p=0.383 for Na/K24 <1). Conclusion The Salt Control H measurement device showed promising results to increase adherence to daily salt intake recommendations. The device is a useful and practical tool for educating individuals about dietary salt doses to add to meals cooked at home. Funding Acknowledgement Type of funding sources: Public grant(s) – National budget only. Main funding source(s): Fundação para a Ciência e Tecnologia Figure 1

COVID-19 Disrupted Provision and Utilization of Health and Nutrition Services in Uttar Pradesh, India: Insights from Service Providers, Household Phone Surveys, and Administrative Data.

ABSTRACTBackgroundThe coronavirus (COVID-19) pandemic may substantially affect health systems, but little primary evidence is available on disruption of health and nutrition services.ObjectivesThis study aimed to 1) determine the extent of disruption in provision and utilization of health and nutrition services induced by the pandemic in Uttar Pradesh, India; and 2) identify how adaptations were made to restore service provision in response to the pandemic.MethodsWe conducted longitudinal surveys with frontline workers (FLWs, n = 313) and mothers of children <2 y old (n = 659) in December 2019 (in-person) and July 2020 (by phone). We also interviewed block-level managers and obtained administrative data. We examined changes in service provision and utilization using Wilcoxon matched-pairs signed-rank tests.ResultsCompared with prepandemic, service provision reduced substantially during lockdown (83–98 percentage points, pp), except for home visits and take-home rations (∼30%). Most FLWs (68%–90%) restored service provision in July 2020, except for immunization and hot cooked meals (<10%). Administrative data showed similar patterns of disruption and restoration. FLW fears, increased workload, inadequate personal protective equipment (PPE), and manpower shortages challenged service provision. Key adaptations made to provide services were delivering services to beneficiary homes (∼40%–90%), social distancing (80%), and using PPE (40%–50%) and telephones for communication (∼20%). On the demand side, service utilization reduced substantially (40–80 pp) during the lockdown, but about half of mothers received home visits and food supplementation. Utilization for most services did not improve after the lockdown, bearing the challenges of limited travel (30%), nonavailability of services (26%), and fear of catching the virus when leaving the house (22%) or meeting service providers (14%).ConclusionsCOVID-19 disrupted the provision and use of health and nutrition services in Uttar Pradesh, India, despite adaptations to restore services. Strengthening logistical support, capacity enhancement, performance management, and demand creation are needed to improve service provision and utilization during and post-COVID-19.

Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in Tuna.

Fish consumption is the main exposure pathway of the neurotoxicant methylmercury (MeHg) in humans. The risk associated with exposure to MeHg may be modified by its interactions with selenium (Se) and arsenic (As). In vitro bioaccessibility studies have demonstrated that cooking the fish muscle decreases MeHg solubility markedly and, as a consequence, its potential absorption by the consumer. However, this phenomenon has yet to be validated by in vivo models. Our study aimed to test whether MeHg bioaccessibility can be used as a surrogate to assess the effect of cooking on MeHg in vivo availability. We fed pigs raw and cooked tuna meals and collected blood samples from catheters in the portal vein and carotid artery at: 0, 30, 60, 90, 120, 180, 240, 300, 360, 420, 480 and 540 min post-meal. In contrast to in vitro models, pig oral bioavailability of MeHg was not affected by cooking, although the MeHg kinetics of absorption was faster for the cooked meal than for the raw meal. We conclude that bioaccessibility should not be readily used as a direct surrogate for in vivo studies and that, in contrast with the in vitro results, the cooking of fish muscle did not decrease the exposure of the consumer to MeHg.

Gender differences in global estimates of cooking frequency prior to COVID-19

The frequency of cooking at home has not been assessed globally. Data from the Gallup World Poll in 2018/2019 wave (N = 145,417) were collected in 142 countries using telephone and face to face interviews. We describe differences in frequency of ‘scratch’ cooking lunch and dinner across the globe by gender. Poisson regression was used to assess predictors of cooking frequency. Associations between disparities in cooking frequency (at the country level) between men and women with perceptions of subjective well-being were assessed using linear regression. Across the globe, cooking frequency varied considerably; dinner was cooked more frequently than lunch; and, women (median frequency 5 meals/week) cooked both meals more frequently than men (median frequency 0 meals/week). At the country level, greater gender disparities in cooking frequency are associated with lower Positive Experience Index scores (−0.021, p = 0.009). Prior to the COVID-19 pandemic, the frequency with which men and women cook meals varied considerably between nations; and, women cooked more frequently than men worldwide. The pandemic, and related ‘stay at home’ directives have dramatically reshaped the world, and it will be important to monitor changes in the ways and frequency with which people around the world cook and eat; and, how those changes relate to dietary patterns and health outcomes on a national, regional and global level.

Comparison between Home Cooked Meals and Dine-Out Meals Using both Glucose and Associated Energy via GH-Method: MathPhysical Medicine

Comparison between Home Cooked Meals and Dine-Out Meals Using both Glucose and Associated Energy via GH-Method: MathPhysical Medicine

Trends and Dietary Assessment According to Fruit and Vegetable Intake in Korean Elderly People: Analysis Based on the Korea National Health and Nutrition Examination Survey 1998, 2008, and 2018.

The study aimed to examine the 20-year trends in fruit and non-starch/unsalted vegetable intake among the Korean elderly aged 65 years or older based on the Korea National Health and Nutrition Examination Survey (KNHANES) data. A total of 3722 elderly citizens aged 65 years or older who participated in the dietary survey (24-h recall of dietary intake) of the 1998, 2008, and 2018 NHANES were selected as the subjects of this study. Fruit and non-starchy/unsalted vegetable intake increased by approximately 86.53 g over the past 20 years, from 268.27 g in 1998 to 355.8 g in 2018. In particular, 65–74-year-olds had an increased intake by approximately 130.38 g over the past 20 years, from 277.34 g in 1998 to 407.72 g in 2018. In addition, snacks intake significantly increased over the past 20 years (p for trend < 0.001). Intake according to daily meal cooking location increased by approximately 130 g over the past 20 years, from 64.50 g in 1998 to 123.39 g in 2008, and to 198.01 g in 2018. The annual proportion of the total elderly population who meet the amount of vegetable food intake recommended by the World Health Organization (WHO)/World Cancer Research Fund (WCRF) (400 g or more fruits and non-starchy vegetables) increased by approximately 11.28%p (percentage points) over the past 20 years, from 21.78% in 1998 to 24.63% in 2008, and to 33.06% in 2018. The results of this study suggest that more fundamental measures are required to increase the fruit and non-starchy vegetable intake among the elderly. Furthermore, it is thought that the results of this study can be used as basic data in establishing dietary policy. In addition, it is thought that it can be used in developing nutrition education and dietary guidelines for enhancing fruit and vegetable intake.

A-183 A Preliminary Study of Comfort with Computers and Analog Tasks in Relation to Older Adults’ Performance in Virtual Reality

Abstract Objective Neuropsychologists are using virtual reality to simulate everyday activities in order to increase ecological validity in neuropsychological assessments (Kane &amp; Parsons, 2017). However, relatively little is known about the extent to which comfort with computers and analog tasks influences older adults’ performance on virtual reality-based tasks. Methods Healthy older adults (N = 42) rated how comfortable they are with computers and cooking meals in daily life and completed the Virtual Kitchen Protocol, a measure of procedural learning and memory for meal preparation tasks. Results Both higher comfort with cooking meals in a real kitchen and higher comfort with computers were associated with better learning, immediate recall, and delayed recall of the procedural task in virtual reality. However, comfort with computers did not explain a significant amount of variance in performance beyond comfort cooking in a real kitchen. Conclusion While both comfort with computers and analog versions of tasks may relate to older adults’ learning and memory in virtual reality, performance may be primarily related to analog abilities.

Measuring Perceived Barriers and Enablers of Mothers of Children 9 – 23 Months Feeding Them at Least Three Cooked Staple-containing Meals Each Day in Mwenezi and Chiredzi Districts, Zimbabwe

Measuring Perceived Barriers and Enablers of Mothers of Children 9 – 23 Months Feeding Them at Least Three Cooked Staple-containing Meals Each Day in Mwenezi and Chiredzi Districts, Zimbabwe

Pediatric to Adult Transitions of Ketogenic Dietary Therapy for Epilepsy.

Ketogenic therapy is now an accepted treatment forpediatric and adult patients with medically refractory epilepsy.1-3 However, young adults treated with a ketogenic diet face unique challenges when transitioning to adult neurology providers.4 The variable acceptance of dietary therapy, paucity of nutritionists and adult neurology providers educated in dietary therapy, and lack of insurance coverage for dietary education may interfere with transition to adult care. In addition, patients in this life stage may just begin to independently seek medical care, cook meals, and manage medications, making strict dietary limitations difficult.4 In this worldwide study, we surveyed 191 pediatric and adult neurology providers who prescribe ketogenic dietary therapy for epilepsy. Our response rate was 39% with a total of 74 valid surveys received. Our goal was to identify perceived barriers that inhibit effective transition and successful continuation of dietary therapy during transition to adult care. We found that dietary therapy is a more accepted treatment of intractable epilepsy in children (84%) than adults (17%) in all geographic areas. Although half of pediatric neurology providers (50%) transition their young adult patients on dietary therapy to adult providers, only 23% have a documented transition plan or a formal transition protocol. Most (87%) pediatric providers who prescribe the ketogenic diet feel the lack of sufficient adult providers who prescribe dietary therapy as a barrier to transitioning adolescent and young adult patients.

Effects of lunch club attendance on the dietary intake of older adults in the UK: A pilot cross-sectional study.

Background:Lunch clubs are community-based projects where meals are offered with opportunities for social interaction, and a unique dining experience of dual commercial and communal nature.Aim:The aim of the present cross-sectional study was to assess differences in the dietary intake between lunch club and non-lunch club days among community-dwelling elderly, living in Dorset, UK.Methods:A total of 39 elderly individuals attending local lunch clubs were recruited. Socioeconomic factors were recorded, anthropometric measurements were taken and the dietary intake was assessed in lunch club and non-lunch club days via 24 hour dietary recalls.Results:For the majority of participants, having a hot meal (74.4%), meeting with friends (92.3%), dining outside home (76.9%), having a home-styled cooked meal (71.8%) and skipping cooking (43.6%) were considered as important factors for lunch club dining. Absolute energy intake, protein, fat, carbohydrate, saturated fatty acids, fibre, potassium, calcium, iron, vitamins A, C and folate and water from drinks were significantly greater on lunch club days. When intake was expressed as a percentage of the dietary reference values, all examined nutrients were consumed in greater adequacy during lunch club days, except potassium and vitamin D.Conclusions:Lunch clubs appear to be an effective means for ameliorating nutrient intake among older adults, while in parallel, offer the opportunity for socializing and sharing a hot meal with peers.