No human foragers have been recorded as living without cooking, and people who choose a 'raw-foodist' life-style experience low energy and impaired reproductive function. This suggests that cooking may be obligatory for humans. The possibility that cooking is obligatory is supported by calculations suggesting that a diet of raw food could not supply sufficient calories for a normal hunter-gathe...

OBJECTIVE To evaluate the immediate and sustained effectiveness of the first Jamie's Ministry of Food Program in Australia on individuals' cooking confidence and positive cooking/eating behaviours. METHODS A quasi- experimental repeated measures design was used incorporating a wait-list control group. A questionnaire was developed and administered at baseline (T1), immediately post program (T...

BACKGROUND Traditional biomass has been the major source of cooking energy for major segment of Ethiopian population for thousands of years. Cognizant of this energy poverty, the Government of Ethiopia has been spending huge sum of money to increase hydroelectric power generating stations. OBJECTIVE To assess current levels and correlates of traditional cooking energy sources utilization. M...

BACKGROUND Little is known about the relation between the neighbourhood food environment and home cooking. We explored the independent and combined associations between residential neighbourhood spatial access to restaurants and grocery stores with home cooking in European adults. METHODS Data of 5076 participants of the SPOTLIGHT study were collected across five European countries in 2014. F...

OBJECTIVES Respiratory tract infections (RTI) are one of the leading causes of under-five mortality in Bangladesh. Solid biomass fuels are the main source of domestic fuel used for cooking across Bangladesh, leading to smoke and pollution exposure in the home. This article aims to identify risk factors for RTI among children aged under five years in Bangladesh with a particular focus on the hou...

Blackening of potatoes after cooking is unsightly and markedly affects their market value and consumer acceptance. Ultimately, any appraisal of a food must be based on the characteristics consumers prefer (5),^ Several studies of American consumers' preferences tabulate the cooking qualities in potatoes considered most desirable. In 1,032 home interviews in the cities of Cleveland and Rochester...

BACKGROUND Jamie's Ministry of Food (JMoF) Australia is a 10-week community-based cooking skills program which is primarily aimed at increasing cooking skills and confidence and the promotion of eating a more nutritious diet. However, it is likely that the program influences many pathways to behaviour change. This paper explores whether JMoF impacted on known precursors to healthy cooking and e...

OBJECTIVE To investigate the association between cooking behaviour and long-term survival among elderly Taiwanese. DESIGN Cohort study. The duration of follow-up was the interval between the date of interview and the date of death or 31 December 2008, when censored for survivors. Information used included demographics, socio-economic status, health behaviours, cooking frequencies, physical fu...

Household air pollution (HAP) mainly from cooking fuel is one of the major causes of respiratory illness and deaths among young children in low and middle-income countries like Pakistan. This study investigates for the first time the association between HAP from cooking fuel and under-five mortality using the 2013 Pakistan Demographic and Health Survey (PDHS) data. Multi-level logistic regressi...

This study investigated the pulping process of cooking rice straw in tris(2-hydroxyethyl) ammonium acetate ionic liquid under microwave irradiation. The optimal processing conditions were determined via othogonal experimentation based on analyses of the effects of the main factors, namely the mass ratio of ionic liquid to rice straw, cooking time, and microwave power, on the cooking of pulp. Th...