Laboratory of Research and Development of Analytical Solutions (LIDSA), Department of Analytical Chemistry, Nutrition and Food Science, Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain.
Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
National Institute for Chemical-Pharmaceutical Research & Development-ICCF Bucharest, Vitan Av. nr. 112, 3rd District, 031299 Bucharest, Romania.
Department of Inorganic Chemistry, Physical-Chemistry & Electrochemistry, Faculty of Applied Chemistry and Materials Science, University "Politehnica" of Bucharest, Gheorghe Polizu Street nr. 1-7, 1st District, 011061 Bucharest, Romania.
National Institute for Chemical-Pharmaceutical Research & Development-ICCF Bucharest, Vitan Av. nr. 112, 3rd District, 031299 Bucharest, Romania.
Department of Inorganic Chemistry, Physical-Chemistry & Electrochemistry, Faculty of Applied Chemistry and Materials Science, University "Politehnica" of Bucharest, Gheorghe Polizu Street nr. 1-7, 1st District, 011061 Bucharest, Romania.
Department of Inorganic Chemistry, Physical-Chemistry & Electrochemistry, Faculty of Applied Chemistry and Materials Science, University "Politehnica" of Bucharest, Gheorghe Polizu Street nr. 1-7, 1st District, 011061 Bucharest, Romania.
Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Medicine and Pharmacy Grigore T. Popa, Universitatii Street. nr. 16, 700115 Iasi, Romania.
The empowerment of home cooking has been recently approached in the literature as pertaining to cooking skills and the capacity to overcome social, physical, and economic obstacles. However, thus far ...
The present study examined if adapting the Cooking Matters (CM) curriculum to be used in an online format would improve participants' shopping skills, attitudes toward cooking, and feelings of cooking...
One in ten Americans suffers from type 2 diabetes, which, if not managed well, can result in severe complications, disability, and premature death. Diabetes education classes can play a pivotal role i...
Microwave treatment, roasting, boiling, and enzymatic treatment were used to prepare cooked and instant chestnut flour, and the in vitro digestibility were compared. Cooking gelatinized the starch and...
Examine the impact of Fuel for Fun: Cooking with Kids Plus Parents and Play (FFF) on children's culinary self-efficacy, attitude, fruit and vegetable (FV) preferences, physical activity (PA), and body...
Randomized controlled trial....
Eight elementary schools in 2 Northern Colorado districts....
Fourth-grade students; 7-month interventions: school (S.FFF)-theory-based cooking + tasting lessons, active recess, lesson-driven cafeteria promotions; or school + family (S+F.FFF) with added family n...
Cooking self-efficacy and attitudes, FV preferences, PA, and measured height/weight....
Individual outcomes nested by classroom, school, and district and assessed > 12 months with repeated measures controlled by sex and baseline cooking experience, with a significance level of P < 0.05....
The sample included 1,428 youth, 38 teachers, 4 cohorts, 50% boys, 75% White, and 15% Hispanic. No intervention effect was observed. Those who cooked retained higher self-efficacy, attitude, and FV pr...
Cooking and sex were associated with all outcome measures and should be considered for intervention tailoring. Treatment impacts were not evident nesting by classroom, school, and district. Accurate a...
Cooking methods can change the composition of foods and have important effects on human health. The Chinese people have developed many distinct and unique cooking methods. However, the daily cooking p...
Low levels of cooking skills, confidence and home cooking are related to poorer dietary outcomes and are a common barrier to adequate vegetable consumption. Convenience cooking products may play a rol...
To investigate the impact of the Nutrition and Culinary in the Kitchen (NCK) Program on the cooking skills of Brazilian individuals with type 2 diabetes mellitus (T2DM)....
A randomized controlled intervention study was performed, with intervention and control groups. The intervention group participated in weekly sessions of the NCK Program for six weeks (including two i...
Of the 60 individuals enrolled, 44 answered the questionnaire at both times. The findings revealed a 45.37% ± 93.57% increase in Knowledge of Cooking Terms in the intervention group, whereas the contr...
The development of cooking skills can contribute to increasing culinary knowledge and the availability of time to cook at home. The results contribute to the planning of health actions aimed at indivi...
The Professional Cooking (PC) course is an optional 18-week experiential learning course offered in francophone high schools in New Brunswick, Canada. Students are taught how to measure ingredients, r...
What is the effectiveness of the PC course on high school girls' and boys' cooking and food skills, vegetable and fruit consumption, and other eating behaviours?...
Students enrolled in the PC course (n = 124) or a mandatory Personal and Social Development (PSD) course (n = 202) in five high schools were recruited. Students' food and cooking skills, vegetable and...
Students in the PC course reported greater increases in food (β=5.74, 95% CI 1.65, 9.83) and cooking skills (β=10.33, 95% CI 5.59, 15.06) than students in the PSD course. Girls and boys in the PC cour...
The PC course effectively improved students' cooking skills. Curriculum-integrated high school cooking courses provide a foundation for healthier eating by helping students develop food literacy skill...
The successful use of solar energy for cooking requires the systems adopted not only to have technical attributes that conveniently address specific cooking requirements but also are socially and econ...
