Richard Wrangham and colleagues first introduced the cooking hypothesis in a 1999 article entitled " The Raw and the Stolen: Cooking and the Ecology of Human Origins " (Wrangham, Jones, Laden, Pilbeam, and Conklin-Brittain, 1999). This hypothesis posits that because cooking greatly increases the quality of food, its origin and subsequent boost in energetics must have resulted in major transform...

Background: Street foods have gained popularity around the world in the past few decades. The current study was carried out in order to quantitative analysis of used cooking oils by Street Food Vendors (SFVs) of Lahore, Pakistan. Methods: Fifty samples of cooking oil used by SFVs were collected. Also, a questionnaire was designed for qualitative assessment that revealed maximum vendors used ve...

Cooking is one of the most popular activities at home; however, preparing a new dish by reading a recipe is not a trivial task. People might lose their current position in the recipe, misunderstand the required amount of ingredients, and generally become confused by the step that should be followed next. Shadow Cooking guides users with situated, step-by-step information projected on a kitchen ...

introduction: grass carp (ctenopharyngodonidella, family cyprinidae) is one of the main fresh water fish species and highly demanded aquaculture species in iran. among the cultivated fish, grass carp, also called farmed white fish, has received great attention because of its similarity to caspian white fish in iran. the muscle of fish contains important levels of nutrients which are beneficial ...

N AN earlier study by the current authors, Gustafson’s model [1] has been applied to the modelling of the kappa number profile of a traditional Kamyr process [2]. In Downflow Lo-Solids cooking [3, 4] the process and flow conditions differ from the ones of the traditional Kamyr. The cooking reactions are, however, the same in both processes and more measurements and control variables are availab...

BACKGROUND Acute lower respiratory infections (ALRI) are a leading cause of death among African children under five. A significant proportion of these are attributable to household air pollution from solid fuel use. METHODS We assessed the relationship between cooking practices and ALRI in pooled datasets of Demographic and Health Surveys conducted between 2000 and 2011 in countries of sub-Sa...

Eucalyptus globulus represents one of the most suited fibre sources for the production of a wide range of high quality papers and high-purity dissolving pulps. The optimization of kraft pulping covering both continuous and batch processes demands kinetic models suitable for advanced control and offline optimization of the cooking operation. Quite recently, an improved kinetic model structure fo...

BACKGROUND Elimination of blinding trachoma by 2020 can only be achieved if affected areas have effective control programs in place before the target date. Identifying risk factors for active disease that are amenable to intervention is important to successfully design such programs. Previous studies have linked sleeping by a cooking fire to trachoma in children, but not fully explored the mech...

INTRODUCTION Cooking interventions may improve diet quality. Most cooking interventions are delivered in group settings. Home visiting programs may be an appropriate mechanism for delivering such interventions to low-income families with young children. We conducted a pilot study to test the feasibility of using a cooking intervention delivered by home visitors to improve attitudes and behavior...

BACKGROUND Approximately 2.8 billion people cook with solid fuels. Research has focused on the health impacts of indoor exposure to fine particulate pollution. Here, for the 2010 Global Burden of Disease project (GBD 2010), we evaluated the impact of household cooking with solid fuels on regional population-weighted ambient PM2.5 (particulate matter ≤ 2.5 μm) pollution (APM2.5). OBJECTIVES We...