Cooking Practice Research Articles

Cooking practice and safety assessment of boiled cassava root sold in streets of Gashua, Yobe state Nigeria

The study investigated the cooking practice and safety assessment of boiled cassava roots sold in streets of Gashua, Yobe state Nigeria. The result showed that majority (95.29 %) of sellers washed raw cassava roots and boiled (35 – 50 minutes) with portable water. There are significant differences (p < 0.05) in proximate composition of boiled cassava roots with values ranged from 60.10 – 63.01 %, 1.00 – 1.10 %, 0.60 – 0.64 %, 0.54 – 0.56 %, 1.13 – 1.40 % and 33.70 – 36.47 % for moisture, ash, crude protein, crude fat, crude fibre and carbohydrate content respectively. The anti-nutritional compounds of boiled cassava root ranged from 0.01 – 0.03 mg/100 g, 0.02 – 0.05 mg/100 g, 0.01 – 0.03 mg/100 g, 0.02 – 0.04 mg/100 g, and 0.01 – 0.04 mg/100 g for tannin, phytate, hydrogen cyanide, oxalate and saponnin content respectively while microbial count ranged from 1.00 – 1.95 logCFU/g, 1.30 – 2.11 logCFU/g and 2.04 – 2.08 logCFU/g for fungal count, total viable count and coliform count respectively. The study showed that boiled cassava roots were being processed under good hygienic conditions and the quantities of anti-nutritional properties and microbial loads of control sample and street vended boiled cassava roots were lower than the permitted quantity for safety of human consumption recommended by regulatory bodies.

Life cycle assessment of a parabolic solar cooker and comparison with conventional cooking appliances

Cooking is a basic human need and is realised worldwide using several kinds of appliances, many of them requiring the direct or indirect use of fossil fuels to operate. It thus creates large amount of greenhouse gas emissions in addition to other damages to the environment and human health. Life Cycle Assessment (LCA) helps at quantifying the potential environmental impacts and at identifying the sustainable cooking practices. Here, LCA was used to evaluate the environmental performances of three western conventional cooking appliances (induction hob, electric plate and gas hob) and to compare them with those of a parabolic solar cooker declined with several materials (10 models in total). The functional unit was defined as to heat 2 L of water from room temperature to boiling temperature, three times a day, every day during 40 years. Experiments were performed to quantify the Energy consumption and the devices' composition. LCA was performed with Umberto LCA+ software with ecoinvent database, and ReCiPe method was used to for the impacts assessment with both end-point and mid-point approaches. The worst solar cooker (made on Chinese aluminium) has a cradle-to-grave climate change impact of 264 kgCO2eq while the solar device made in wood and recycled aluminium performs the best with 58 kgCO2eq. Concerning the conventional devices, the less impacting is the induction hub (847 kgCO2eq) followed by the electric plate (1085 kgCO2eq) and gas hob with the worst impact (3736 kgCO2eq), on a cradle-to-grave base. The construction stage contributes with 463, 266 and 85 kgCO2eq for the gas hob, the electric plate and the induction hob respectively. These results demonstrate that the energy consumption in the use stage is the most contributors to climate change impact. The absence of energy consumption with the solar cookers also prevent from other impacts like particulate and oxidant formation and damages on human health. Globally, the device with the highest cradle-to-grave impacts on most of the mid-point indicators (11 out of 18) is the electric plate. In comparison, the solar cookers always have lower impacts than the conventional ones except for the agricultural land occupation where the wood and Chinese aluminium parabola dominates. The impact of the latter is 161 m2·yr mainly due to the use of wood (156 m2·yr) against 95 m2·an which is the highest for the conventional cookers (electric plate). In terms of end points, the overall aggregated cradle-to-grave damage of the worst solar cooker is 25 points (Chinese aluminium), while for the cleaner conventional device is 112 points (induction hob). Among the 10 models of solar cookers, those made on wood and recycled aluminium strongly reduce the impacts compared to those fully made on aluminium. Additionally, a sensitivity analysis was performed by varying the lifespan of the cookers, the grid's carbon intensity, the annual energy consumption for cooking and the lifespan of the structure of the aluminium solar cooker. Finally, the conditions for an ecological benefit of solar cooking were analysed as well as the economic accessibility. Overall, in almost all scenarios, the solar cooker is ecologically beneficial, although its environmental performance depends on the composing materials and the frequency of use. These results demonstrate that solar cooking can be considered as a credible sustainable cooking practice.

A Study on the Effect of Cooking Practice Educational Environment on Educational Satisfaction of Culinary Major Students -Focused on the Mediating Effect of Self-efficacy in Career Decision Making

A Study on the Effect of Cooking Practice Educational Environment on Educational Satisfaction of Culinary Major Students -Focused on the Mediating Effect of Self-efficacy in Career Decision Making

Gestural interaction in the kitchen: Insights into designing an interactive display controlled by hand specific on-skin gestures

The kitchen is one of the busiest and messiest hubs of a home, where the hands are usually spoiled with food. In this setting, gestural interaction can offer several advantages: efficient, intuitive, and touch-free orchestration of interactive devices. Yet, research scarcely investigates the user's perspective on gesture-based systems in the kitchen and lacks designs developed through a user-centred process. With the contribution of 234 participants, we conducted formative studies that investigated users' expectations, perceived benefits, and concerns of gesture-based control in the kitchen. These studies guided our conceptual design ‘2HandTouch’, an information display controlled by Hand Specific On-Skin Gestures (HSoS). Then, we evaluated the user experience of this design through a summative user study. We introduced four perceived benefits of HSoS use in the kitchen that has not been visible in such detail. These are i) hygiene, (ii) time management, (iii) imminent control, and (iv) an uninterrupted cooking practice. We also provided broader implications of our work for designing gesture-controlled devices in the kitchen context.

Issues Related to Addressing Food Allergies in Cooking Practice and Organizational Structures in Schools

Issues Related to Addressing Food Allergies in Cooking Practice and Organizational Structures in Schools

Learning Effect of ICT Teaching Materials for Fire Handling during Cooking Practice

Learning Effect of ICT Teaching Materials for Fire Handling during Cooking Practice

The Relationships among Quality of Online Education, Learning Immersion, Learning Satisfaction, and Academic Achievement in Cooking-Practice Subject

The purpose of this study was to identify the problems of online education perceived by learners in a time when non-face-to-face online lectures are conducted due to the spread of COVID-19, and suggest measures to improve educational outcomes. Therefore, the structural influence of cooking practice on the quality of online lessons, learning immersion, learning satisfaction, and the achievement felt by learners was verified. The sample of the study was a college student majoring in cooking, and a total of 509 responses were used for analysis. The results of the study are as follows: First, it was analyzed that there was a significant influence on learning immersion in the order of content, interaction, and educational environment among the quality of online classes. Second, among the quality of online classes, class content and educational environment showed positive (+) influence on learning satisfaction. Third, learning immersion and learning satisfaction showed a positive influence on academic achievement. Fourth, in the direct effect of online class quality on academic achievement, it was analyzed that only class content had a positive (+) effect. Based on the results of this study, the provision of learning materials with detailed explanations was suggested in the online cooking practice class rather than providing a simple cooking video. In addition, it was suggested that as a way to improve academic achievement of online education, it is necessary to provide content that allows learners to immerse themselves in class, as well as class content and educational environment, and consider learning satisfaction.

Why firewood? Exploring the co-benefits, socio-ecological interactions and indigenous knowledge surrounding cooking practice in rural Nepal

This paper applies a social context lens to explore the reasons why households in rural areas of developing countries such as Nepal choose to continue with their Traditional Cooking Practice (TCP). Modern Cooking Solutions (MCS) have many benefits over TCP, but each comes with a set of trade-offs. These co-benefits of TCP are poorly understood – this paper argues that the intricacies of current cooking practices must be explored before attempting to push people towards a new solution. We highlight the differences between household expectations and what MCS deliver to look for opportunities to enhance the provision of modern energy for cooking that is more likely to enable broader and more sustainable adoption in rural areas of Nepal. Our findings suggest three complementary strategies: localise MCS by modifying the design to suit cultural and practical needs; improve TCP to reduce its negative effects, as fuel stacking is inevitable; and deliver MCS as part of a holistic array of development interventions designed around the co-benefits of firewood.

Laboratory estimation of elemental and organic carbon emissions from advanced biomass stoves in Senegal

In this study, we tested a natural draft gasifier, currently implemented in Senegal and the traditional three stones fire (TSF) in the laboratory, using the protocol of water boiling test (WBT). Pollutants emissions from three types of biomass full were investigated in this work. Our results show that, burning the same wood (Cordyla Pinnata, dimb), the gasifier had a fuel consumption 37% lower than the traditional three stones, and decrease emissions factors of fine particulate matter (PM) by 74%, organic carbon (OC) by 59 % and elemental carbon (EC) by 55%. The gasifier has also shown to reduce fuel used and emissions compared with the three stones using Casuarina Equisetifolia (Filao) though to a minor extent: 24 % in fuel consumption and emissions reduction of 53% of PM, 55% of OC and 18% EC. The micro-gasifier using typha pellets is the cooking system the most efficient with a reduction 70% of fuel and more than 85% of emissions comparing to the 3-stones-dimb combination. Our results agree with other studies and confirm that gasifier have a very low fuel consumption and low emissions of climate forcing particles. Further field studies are needed to evaluate the adoption of these new stoves and fuels and to analyze fuel consumption and emissions under real-world cooking practice

Cooking Practice in Social Education Facilities for Children with Disabilities

Cooking Practice in Social Education Facilities for Children with Disabilities

Effects of Virtual Reality Educational Materials for Fire Handling on Behavior and Learning Achievement of Private Girl’s High School Students during Cooking Practice

Effects of Virtual Reality Educational Materials for Fire Handling on Behavior and Learning Achievement of Private Girl’s High School Students during Cooking Practice

Results of Self-Study Cooking Practice and Post-Learning in the COVID-19 Pandemic

Results of Self-Study Cooking Practice and Post-Learning in the COVID-19 Pandemic

Study on the Effect of Action Learning Application through Basic Practical Skills Improvement Program of Underachievers College Student of Cooking Practice Subject

Study on the Effect of Action Learning Application through Basic Practical Skills Improvement Program of Underachievers College Student of Cooking Practice Subject

Study of a cooking practice program to improve confidence in cooking and enhance self-esteem among elementary school students

Study of a cooking practice program to improve confidence in cooking and enhance self-esteem among elementary school students

Antimicrobial-resistant Bacteria Arising from the Use of Colistin Sulfate in the Livestock (2nd edition) (Antimicrobial-resistant Bacteria).

The Food Safety Commission of Japan (FSCJ) updated a risk assessment on antimicrobial-resistant bacteria arising from the use of a veterinary medicinal product, colistin sulfate, in cattle and pigs, according to the “Assessment Guideline for the Effect of Food on Human Health Regarding Antimicrobial-Resistant Bacteria Selected by Antimicrobial Use in Food-producing Animals” (FSCJ, September 30, 2004). Both Escherichia coli (E. coli) and Salmonella enterica subsp. enterica (Salmonella) were potential antimicrobial-resistant bacteria. In cases of occurrences of human infectious diseases due to the bacteria in foods derived from livestock, these resistant bacteria could be responsible for reduction or loss of the antibiotic treatment efficacy. FSCJ thus conducted a risk assessment of E. coli and Salmonella as identified hazards. FSCJ judged to be low on the occurrence probability and extent of selection of drug-resistant E. coli and Salmonella, due to the use of colistin sulfate in cattle and pigs, unless otherwise the use of colistin increases. The chance and extent of human exposure to the resistant bacteria were evaluated low via livestock products including pigs and cattle, as long as proper cooking practice is implemented. The degree of possible reduction or loss of clinical effectiveness against E. coli and Salmonella was evaluated as moderate. The overall estimation of the risk regarding reduction or loss of clinical effectiveness of antimicrobials in humans was low. It is necessary to keep up with the latest scientific findings and information.

The prehistoric roots of Chinese cuisines: Mapping staple food systems of China, 6000 BC-220 AD.

We conducted a meta-analysis of published carbon and nitrogen isotope data from archaeological human skeletal remains (n = 2448) from 128 sites cross China in order to investigate broad spatial and temporal patterns in the formation of staple cuisines. Between 6000–5000 cal BC we found evidence for an already distinct north versus south divide in the use of main crop staples (namely millet vs. a broad spectrum of C3 plant based diet including rice) that became more pronounced between 5000–2000 cal BC. We infer that this pattern can be understood as a difference in the spectrum of subsistence activities employed in the Loess Plateau and the Yangtze-Huai regions, which can be partly explained by differences in environmental conditions. We argue that regional differentiation in dietary tradition are not driven by differences in the conventional “stages” of shifting modes of subsistence (hunting-foraging-pastoralism-farming), but rather by myriad subsistence choices that combined and discarded modes in a number of innovative ways over thousands of years. The introduction of wheat and barley from southwestern Asia after 2000 cal BC resulted in the development of an additional east to west gradient in the degree of incorporation of the different staple products into human diets. Wheat and barley were rapidly adopted as staple foods in the Continental Interior contra the very gradual pace of adoption of these western crops in the Loess Plateau. While environmental and social factors likely contributed to their slow adoption, we explored local cooking practice as a third explanation; wheat and barley may have been more readily folded into grinding-and-baking cooking traditions than into steaming-and-boiling traditions. Changes in these culinary practices may have begun in the female sector of society.

A Case Study of Flipped Llearning of Cooking Practice Subject of University Students

A Case Study of Flipped Llearning of Cooking Practice Subject of University Students

An integrated analytical framework for analysing expansive learning in improved cook stove practice

Abstract This paper reveals relationships between four analytical frameworks, boundary interaction, reflexivity, transformative agency, and Sannino's reformulated Vygotskian double stimulation model in an Integrated Analytical Framework (IAF) used to analyse expansive learning processes via Boundary Crossing Change Laboratory Workshops in the development of will and volitional actions. I show how transformation emerges from expansive learning processes using two Transformative Pathways in Improved Cook Stove (ICS) practice in Chapita Village case study in Malawi. Introduction of ICSs in the traditional cooking practice generated conflict of motives within subjects of interacting activity systems. I used Cultural Historical Activity Theory (CHAT) to identify and analyse the conflict of motives using socio-cultural historical analysis and analysis of contradictions around learning, promotion, and utilisation of the ICS. Expansive learning processes triggered and supported participants' development of transformative agency, leading to collaborative decision implementation that transformed their activities via expressions of the IAF. The IAF demonstrates how transformation can also be analysed within CHAT framework beyond transformative agency tools. The paper provides a theoretically informed approach to analysis and recommends testing the IAF with different data sets for theory advancement as it consolidates frameworks, which are key in learning for sustainability and transformation of human activities.

Review of literature on problem-solving cooking practice with a consumer-citizen perspective

Review of literature on problem-solving cooking practice with a consumer-citizen perspective

Evaluating cooking practice of a stroke patient through AMPS and ACQ-OP:

Evaluating cooking practice of a stroke patient through AMPS and ACQ-OP: