...Gabriel Jäger Ramos; João Augusto Rossi Borges; Carla Heloisa de Faria Domingues; Erica van Herpen Purpose Overcooking and overbuying are two main causes of food waste in households. Therefore, this study tests whether two interventions, aimed at cooking planning versus purchasing planning, can...

...Nan Sun; Beibei Tan; Bolun Sun; Jinjie Zhang; Chao Li; Wenge Yang Purpose Sargassum fusiforme is a popular edible seaweed in coastal cities of China that contains diverse nutrients including iodine. Cooking is an effective way to improve food safety, but it can alter both the contents of elements...

... (R² = 0.345), proteins (R² = 0.876) and carbohydrates (R² = 0.797) on the NB recipes were performed. Originality/value This is the first attempt to improve the nutritional value of cooking recipes, based on specific nutritional criteria. A methodological...

... and with a long shelf life (Godfray et al., 2018 ; Muraoka Júnior et al., 2019 ; Saldaña et al., 2021). Mortadella is one of the most popular cook processed meat products in Brazil, being appreciated by all social classes due to its affordable price, pleasant flavor...

...Ahmet Korkmaz; Fatih Oz Purpose Heterocyclic aromatic amines are mutagenic and/or carcinogenic compounds formed during cooking of meat. Therefore, the formation levels of them should be reduced. For this aim, the purpose of the present study was to determine the effect of dry breadcrumb...

... in the prevalence of food literacy items between mothers and fathers. Design/methodology/approach Parents responsible for food preparation (n=767) completed an online survey including dietary intakes and 22 items across five dimensions of food literacy (knowledge, planning, cooking, food...

... members of a national commercial slimming programme completed an online survey about cooking ability, weight gain, eating habits and physical activity levels. Non-parametric statistical tests and regression analysis were employed to examine factors associated with weight gain. Findings The data set...

...Julie M. Parsons Purpose The purpose of this paper is to demonstrate the benefits of cooking one-to-one, alongside commensality (eating together) for improving offenders’/ex-offenders’ health and well-being, measured in terms of improved social skills, cultural competencies and successful...

...Julia A. Wolfson; Stephanie Bostic; Jacob Lahne; Caitlin Morgan; Shauna C. Henley; Jean Harvey; Amy Trubek Purpose The purpose of this paper is to describe the development of – and need for – an expanded understanding of cooking (skills and knowledge) to inform research on the connection between...

...Katrina Levine; Ashley Chaifetz; Benjamin Chapman Purpose Medeiros et al. (2001) estimate 3.5 million cases of foodborne illness in the USA annually are associated with inadequate cooking of animal foods or cross-contamination from these foods. Past research shows home food handling...

... in their dietary habits. Those who made positive changes were younger (mean age: 58.0 years) compared with those who did not (mean age 61.0 years, p=0.035). Research limitations/implications Incorporating cooking demonstrations as part of nutrition education is effective in inculcating healthy eating...

...Andrea Begley; Danielle Gallegos; Helen Vidgen Purpose The purpose of this paper is to assess the effectiveness of cooking skill interventions (CSIs) targeting adults to improve dietary intakes in public health nutrition settings. Design/methodology/approach A scoping review of the literature...

...Elizabeth Wayman; Tessa Komine; Barbara Lohse; Leslie Cunningham-Sabo Purpose Children’s cooking abilities are correlated with increased self-efficacy (SE) for selecting healthy foods and increased consumption of fruits and vegetables. Instruments that measure outcomes of nutrition education...

... to everyday life and future health careers. Design/methodology/approach A wait-list control (n=54) completed a six-week cooking with chef and shopping healthy on a budget cooking matters at the store program. Assessment questionnaires evaluated participants’ knowledge and program applicability...

...Stephanie Marie Bostic; Amanda C. McClain Purpose The purpose of this paper is to explore how the cooking experiences of older adults living in the USA contributed to cooking skill development and cooking practices over their life course. Design/methodology/approach In total, 17 adults aged 60...

... has been given to child-minder settings. The current study addresses this gap. Margo E. Barker can be contacted at: m.e.barker@sheffield.ac.uk © Emerald Group Publishing Limited 2016 Public health Diet UK Cooking Early years children Food provision The first five years...

.... Design/methodology/approach – In total, 17 community-dwelling older adults used cards with names of food preparation methods and cooking equipment items to do one open sort and three closed sorts about: food preparation method classifications; food preparation method use frequency; kitchen equipment...

...Andy Gatley Purpose – The purpose of this paper is to explore the routine, everyday experiences and attitudes people bring to cooking and eating and aims to compare the significance of such culinary cultures to diets in France and Britain. Design/methodology/approach – The initial phase...

...Tony Worsley; Wei Chun Wang; Pradeep Wijeratne; Sinem Ismail; Stacey Ridley Purpose – There is increasing interest in the domestic preparation of food and with the postulated health benefits of “cooking from scratch”. The purpose of this paper is to examine the demographic and food preparation...

... activities at similar intervals but did not have access to the game until after the follow‐up test. Findings Linear mixed‐effects models, controlling for gender, grade, and geographic location revealed significant time by group effects for knowledge of safe cooking temperatures for animal proteins...