Frequency Of Food Preparation Research Articles

Knowledge, Attitude and Practices Regarding Food Safety and Its Effects on Human Health in Punjab, Pakistan

Food safety is ultimate human right for the survival of human life. Hundreds of millions of people worldwide are at the risk of risk of consuming contaminated food. Every year, millions of people become ill, and hundreds of thousands die due to underprivileged safety of food. Microbial, chemical, personal and environmental hygiene are all challenges for food from farm to fork/plate. The current study was conducted in Punjab province to investigate to assess peoples’ knowledge, attitudes and practices regarding food safety at domestic level, as well as potential health hazards due to insufficient food safety practices. Sample of 700 women in three districts in Pakistan's Punjab province: Hafizabad, Rawalpindi, and Multan were selected. For analyzing the quantitative data we utilized, bivariate analysis techniques. Specifically, we employed the Chi-square test to assess the degree of significance. Additionally, researcher used the Somers'd and Gamma tests to determine the strength of association. The major findings reveal a strong link between all socioeconomic and cultural variables (i.e. monthly income, education, food preparation at home, food management at home, consumption behavior, willingness to buy, risk perception, influence of media and health effects) and women's attitudes toward acquiring knowledge and practicing food safety to maintain their health. The public was concerned about food safety and handling standards. It was discovered that television could be effective tool for disseminating information about food safety to the general public. The frequency of food preparation at home also contributes to shaping attitudes, with more frequent home preparation leading to more favorable views on food safety practices.

Protection Motivation Theory and consumers’ food safety behaviour in response to COVID-19

The threat of COVID-19 has altered consumers shopping behaviour and increased consumers' willingness to purchase food using online food delivery services. Consumers were more likely to practice strict hand hygiene measures and were concerned with food safety. Such behaviours were likely driven by the fear and threat of contracting COVID-19. This study aims to use Protective Motivation Theory (PMT) to investigate how COVID-19 affects food shopping and food safety behaviour. An online, cross-sectional study was conducted in Indonesia and Malaysia to determine the protective motivation to engage in three food shopping and hygiene practices such as i) Safe food shopping behaviour; ii) Hand hygiene and avoiding cross contamination; and iii) Use of online food delivery services. Data were analysed using descriptive statistics, Spearman rho's correlation and binary logistic regression. A total of 1180 responses were received of which 1129 were valid. Gender was identified as a significant predictor across all food safety behaviours during COVID-19. Response efficacy and self-efficacy were significant predictors for food shopping behaviour while perceived severity significantly predicted hand hygiene practices after shopping. Age, frequency of food preparation and shopping, perceived severity, perceived vulnerability, response efficacy and self-efficacy were significant predictors for use of online food delivery services. Our findings suggest that women were more likely to engage in protective measures during food shopping, carry out hand hygiene practices after shopping and use online food delivery services during COVID-19. Participants with higher response and self-efficacy scores were more likely to shop from markets or shops with high hygiene standards while participants who perceived COVID-19 as a serious threat were more likely to clean and sanitise their hands after shopping. Participants also believed that the use of online food delivery services helps to reduce the risk of COVID-19 infection. However, foods should be purchased from trusted restaurants or takeaways. This is the first study to use Protection Motivation Theory to explore consumers' food shopping, hand hygiene and online food delivery practices during COVID-19.

A Culinary Nutrition Course to Improve College Students’ Food Preparation Ability

ABSTRACT Only ten percent of adults in the U.S. consume the recommended amount of fruits and vegetables. A diet rich in fruit and vegetables reduces the risk of developing several chronic diseases, some of which remain the leading causes of death in America. Greater food preparation frequency is associated with improved diet quality. Frequent food preparation by young adults, ages 19 to 23, is an indicator of enhanced diet quality later in life, including increased fruit and vegetable consumption. The purpose of this project was to develop, deliver and evaluate a basic culinary nutrition course for college students. We hypothesized that as a result of taking this course, students would report a greater level of confidence in their ability to prepare dishes using basic ingredients and would have more positive beliefs and attitudes about preparing food.

Navike u ishrani kod zdravstvenih i prosvjetnih radnika

Objective. The study was conducted to determine the nutritional habits of health and education workers in order to gain insight into the nutritional form of these professions, which would improve theoretical knowledge in this field and plan­ning and implementing preventive measures in target populations. Methods. All health workers employed in the Health Center 'Dr Nika Labovic' in Berane and all employees of the educational staff at the Primary School 'Vuk Kardžic' in Berane filled out a nutrition survey. Data were collected prospectively and analyzed using descriptive statistics and hypothesis testing. Results. In total, there were 180 adult respondents of both sexes (109 health and 71 educational workers), in the age of 43.70±11.90 (the mean±standard deviation) in the group of health workers and 42.29±10.90 in the group of educational workers. There was no statistically significant difference between groups in the type of fat for preparing food, frequency of food preparation at home, the average number of spoons of sugar for a cup of coffee or tea, adding salt to foods during meals and using milk. Health workers were more likely to have a morning meal (79 vs. 42, χ2=3.444, p=0.045), a greater number of coffee cups per day (3.17±1.23 vs. 2.67±0.98, F=7.330, p=0.008) and the less average number of bread slices which was not rye bread and white bread on daily basis (2.00±1.38 vs. 3.06±1.53, F=5.292, p=0.027). Conclusion. Health and education workers in our study have similar nutritional habits. Detected sporadic differences, as well as the importance of healthy nutrition for the health of the working population, justify further research in this area in our country.

A cross sectional study on food safety knowledge among adult consumers

The purpose of this study was to assess the consumers' food safety knowledge and its determinants. The analysis was based on data collected through a cross-sectional survey in East Malaysia, which described the knowledge about personal hygiene, foodborne disease symptoms, high-risk foods, cross-contamination, and temperature control held by Sibu-based consumers. Up to 99.5% of consumers correctly answered the question on hand hygiene in food handling. However, only 23.3% had a detailed knowledge of the temperature effect on bacterial growth in food. The level of food safety knowledge differed by gender, age, education level, number of children and food preparation frequency. The logistic regression model used for this data found a high level of food safety knowledge among tertiary graduates (OR = 42.26; 95% CI: 9.97, 179.06). It also highlighted the importance of food safety knowledge as an effort to control foodborne diseases (FBD), by focusing on consumer food handling in the home and how to extent the benefits of food safety education to the whole society.

Relationships among Diet Quality and Cooking Skills in a Group of College Students

Students at a Midwest university (n=968) completed a survey regarding perceived confidence in cooking skills, food preparation frequencies, and average daily consumption of fruits, vegetables, whole grains, and low-fat dairy. A higher skills score was moderately correlated to higher vegetable intake (r=0.29, p<0.001). A higher cooking score was also associated with meeting the recommendations for vegetables (p<0.001), but was not associated with meeting recommendations for fruits (p= 0.22), whole grains (p=0.062), or low-fat dairy (p=0.24). More confidence in skills score was correlated with a higher BMI (r = 0.12, p= 0.001), though correlation was low. Cooking skills score was also positively associated with food preparation frequency score (p<0.001). Although higher skills score was not strongly associated with fruit, whole grains, and low-fat dairy intake, students who have higher cooking skills may be more likely to prepare more vegetables. Encouraging cooking classes for college students may aid in meeting dietary recommendations. Keywords: deskilling, diet quality, BMI, cooking skills, college students, food preparation frequency, self-efficacy

Characteristics of Youth Food Preparation in Low-Income, African American Homes: Associations with Healthy Eating Index Scores

This study explores food preparation behaviors, including types of food prepared, methods of preparation, and frequency of preparation of low-income urban African American youth ages 9–15 in Baltimore City (n = 289) and analyzes a potential association to diet quality as measured through Healthy Eating Index 2010 (HEI) scores. Overall, the youth prepared their own food 6.7 ± 0.33 times per week without significant differences between age groups or genders as measured through pairwise comparison of means. Cereal, noodles, and sandwiches were amongst the foods prepared most frequently. Linear regression analysis found youth food preparation frequency was not significantly associated with total HEI (p = 0.59), sodium (p = 0.58), empty calories (p = 0.96), or dairy scores (p = 0.12). Younger age was associated with higher total HEI scores (p = 0.012) and higher dairy scores (p = 0.01) and female gender was associated with higher total HEI scores (p = 0.03), higher sodium scores (p = 0.03), and lower dairy scores (p = 0.008).

The Associations Among Family Meal Frequency, Food Preparation Frequency, Self-efficacy for Cooking, and Food Preparation Techniques in Children and Adolescents

The purpose of this study was to describe family dinner frequency (FDF) by food preparation frequency (prep), self-efficacy for cooking (SE), and food preparation techniques (techniques) among a small sample in southwestern Ontario, Canada. A cross-sectional survey was administered under the supervision of the research team. After-school programs, sports programs, and 1 elementary school. The sample included 145 participants (41% boys, 59% girls) in grades 4-8. Demographics, prep, SE, techniques, FDF, and family meal attitudes and behaviors. Exploratory 1-way ANOVA and chi-square analyses were used. An ordinal regression analysis was used to determine the associations between FDF with descriptor variables (sex, grade, and ethnicity) and prep, SE, techniques, FDF, and family meal attitudes and behaviors (P < .05). Approximately 59% reported family dinners on 6 or 7 days per week. Half of participants were involved with prep 1-6 times per week. Mean SE was 25.3 (scale 1-32), and girls performed more techniques than boys (P = .02). Participants with greater SE (odds ratio = 1.15) and higher family meal attitudes and behaviors (odds ratio = 1.15) were more likely to have a higher FDF. Future health promotion strategies for family meals should aim at increasing children's and adolescents' SE.

Not by bones alone: Exploring household composition and socioeconomic status in an isolated historic mining community

Archaeological excavations in the historic townsite of Grantsville, Nevada, were conducted in a variety of contexts including dugouts, houses, and a blacksmith shop. Investigations at 12 features retrieved a modest yet spatially variable assemblage of food bones, largely represented by domestic taxa (i.e., cow, pig, and sheep). Faunal quantity, variety, and serving size helped discern household composition and the frequency of food preparation. Faunal quality, regardless of quantification technique, tended not to correspond with ceramic socioeconomic indicators recovered across these same features. By reviewing mid- to late 19th-century western foodways to derive implications for archaeological faunal assemblages, and by considering systemic variability in isolated historic communities, the data suggest that in such cases ceramics manifest a more reliable indicator of feature-specific socioeconomic status than do food bones.