Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum.

This study compared the fatty acid and mineral concentrations of lamb meat that was prepared to different levels of cooking doneness. Ten m. longissimus lumborum were each sectioned into 4 slices that were randomly assigned to be uncooked or grilled to an internal end-point temperature of 60 °C (rare), 71 °C (medium), or 77 °C (well done). It was found that cooking loss increased as the level of cooking doneness increased. The proportion of most major fatty acids were not altered by cooking. However, when adjusted for cooking loss (i.e., mg/135 g serve of lamb as-is equivalent prepared to each level of cooking doneness), the concentration of most major fatty acids, including C16:0, C18:0, C18:1n-9, and many conjugated linoleic acids, were lowered after grilling to any level of cooking doneness and compared to the uncooked samples. The omega-6 to omega-3 ratio was lowest for the uncooked samples and highest for those prepared to a well done level of cooking doneness. Conversely, the concentration of health claimable omega-3 fatty acids in the uncooked meat was retained upon cooking and across all the different internal endpoint temperatures. Calcium, magnesium, phosphorous, potassium, and sodium were reduced with preparation of lamb meat to any level of cooking doneness, compared with uncooked meat. Zinc, iron, and selenium were retained within the cooked samples. These findings show that consumer preference for a level of cooking doneness will have only minor effects on the concentration of minerals and fatty acids in lamb meat.

What's cooking? The normalization of meat in YouTube recipe videos consumed by South Asian British Muslims.

Muslim consumers in the UK eat more meat than the national average. Individuals from ethnic minority backgrounds, particularly South Asian communities, experience poorer health outcomes, including diabetes and cardiovascular disease, associated with meat consumption. According to a YouGov survey, British Pakistani and Bangladeshi consumers use television cookery programs and social media (particularly YouTube) as their main digital sources of dietary information. Against this background, this study uses a mixed-method approach to show how meat is normalized in YouTube recipe content. Using quantitative analysis of 77 recent recipe videos presented by four leading British chefs (Jamie Oliver, Gordon Ramsay, Nigella Lawson and Nadiya Hussain) and halal recipe videos, we find that meat-based recipes overwhelmingly outnumber vegetarian/vegan ones, and that, whereas environmental or animal welfare concerns are hardly mentioned, health narratives feature in some videos. Using critical discourse analysis of a sample of videos, we show how meat consumption is rationalized by the "absenting" of meat's animal origins (making it "normal"), the "defaultization" of meat (making it "natural" and "necessary"), and "positive emotional routines" (making it "nice" and "necessary"). We consider how these representations of meat serve to overcome the "meat paradox" and legitimize, and thereby normalize, meat consumption among British Muslims.

Ultra-Processed Foods as Ingredients of Culinary Recipes Shared on Popular Brazilian YouTube Cooking Channels.

Social media platforms are readily accessible sources of information about cooking, an activity deemed crucial for the improvement of a population's diet. Previous research focused on the healthiness of the content shared on websites and blogs, but not on social media such as YouTube®. This paper analysed the healthiness of 823 culinary recipes retrieved from 755 videos shared during a six-month period on ten popular Brazilian YouTube® cooking channels. Recipes were categorized by type of preparation. To assess recipes' healthiness, ingredients were classified according to the extension and purpose of industrial processing, in order to identify the use of ultra-processed foods. Additionally, a validated framework developed from criteria established in both editions of the Dietary Guidelines for the Brazilian Population was employed. Recipes for cakes and baked goods, puddings, snacks and homemade fast foods, which were among the most frequently posted, contained the lowest proportion of unprocessed/minimally processed ingredients and the highest proportion of ultra-processed ingredients. Recipes containing whole cereals, fruits, legumes, nuts, and seeds were scarce. Results indicate that users should be critical about the quality of recipes shared on YouTube® videos, also indicating a need for strategies aimed at informing individuals on how to choose healthier recipes or adapt them to become healthier.

Tadpole soup: Chinantec caldo de piedra and behavior of Duellmanohylaignicolor larvae (Amphibia, Anura, Hylidae).

Although amphibian consumption by humans has been reported globally, this practice is not well studied despite its direct implications to the decline of amphibian populations. The International Union for Conservation of Nature (IUCN) recognizes the need to document the use and trade of species to be considered in assessing their extinction risk. Here the consumption of Duellmanohylaignicolor tadpoles is documented. It is a micro endemic species categorized as Near Threatened (NT) consumed in a traditional dish called "caldo de piedra" (stone soup) prepared by the Chinantec people (Tsa Ju Jmí') in Oaxaca, Mexico. Through conversations with local people and stream monitoring, the behavior of tadpoles of this species was documented and aspects of their exploitation and habitat use described. Places where caldo de piedra is still consumed were determined and using a spatial analysis with Geographic Information Systems, the distribution of the species in relation to those localities was analyzed. A number of other areas where tadpoles of this species might also occur and be exploited is predicted. In conclusion, the school behaviour, surface feeding, and the preference for deeper waterbodies that these tadpoles exhibit makes them vulnerable to being caught in large quantities. As they are consumed locally, are not commercialized, and the species distribution range is wider than caldo de piedra consumption, this implies a low risk for their populations. However, the tadpoles' reliance on streams with depths x̄ = 60 cm and flux x̄ = 0.65 m/s reduces the availability of sites for their optimal development.

Food Education, Cookery Books and School Canteens in the Fight against Malnutrition: The Case of the Spanish Edalnu Programme (1961-1986).

The Spanish population completed its nutritional transition in the 1960s and 1970s, when it overcame the problems of malnutrition. Among the initiatives that made this possible, the Food and Nutrition Education Programme (Edalnu) (1961-1986) stands out. In addition to correcting the negative influence exerted by ignorance to nourish oneself correctly, it was intended to prevent the problems of overfeeding that most developed countries showed. The objective of this research addresses, in this context and from the parameters of applied history, the condition of the complementary pedagogical instrument that the Edalnu awarded to the school canteen in the fight against malnutrition, as well as the nutritional, dietetic, culinary and gastronomic criteria used for its operation. The results show that the school canteens sought to reinforce the food knowledge acquired in the classroom. Based on the dialogue between chefs and experts in nutrition and dietetics, balanced meals adapted to regional gastronomic diversity were prepared, which helped to promote, in line with current criteria, healthy and sustainable eating habits through traditional plant-based recipes, with a predominance of seasonal and local products, and with a complementary contribution of ingredients of animal origin.

A Review of Experiential School-Based Culinary Interventions for 5-12-Year-Old Children.

Cooking is an essential skill and the acquisition of cooking skills at an early age is associated with higher diet quality. This review aimed to describe the characteristics of school-based experiential culinary interventions and to determine the value of these to child (5-12 years) health outcomes. Interventions were eligible for inclusion if they took place in school during school hours, included ≥3 classes, and had a control group. Interventions published up to May 2021 were included. The databases searched were PubMed, CINAHL, and EMBASE, and the grey literature was searched for published reports. The search strategy yielded 7222 articles. After screening, five published studies remained for analysis. Four studies targeted children aged 7-11 years, and one targeted children aged 5-12 years. The interventions included food tasting, food gardening, and/or nutrition education alongside experiential cooking opportunities. Improvements were evident in self-reported attitudes toward vegetables, fruits, and cooking, and two studies reported small objective increases in vegetable intake. School-based experiential cookery interventions have the potential to positively impact health-related aspects of the relationship children develop with food. However, a greater number of long-term methodologically rigorous interventions are needed to definitively quantify the benefits of such interventions.

Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin.

This study investigated the effects of temperature (50°C, 55°C, and 60°C) and time (12 and 24 h) on the cookery properties of sous-vide (SV) processed pork loin. As an indicator of cookery properties, cooking loss, expressible moisture (EM), pH, differential scanning calorimetry (DSC), shear force, total plate count (TPC) and CIE color were measured and compared with fresh (FC) and cooked control (CC, 75°C for 30 min). SV treatments at 50°C showed higher tenderness and lower cooking loss comparing to CC. DSC result indicated that thermal transition of collagen was a key factor affecting the cooking loss and shear force of meat. In comparison of CC, risks of insufficient pasteurization and uncooked color generation were not shown in SV processed meat. Therefore, the results indicated that SV had a potential advantage to produce tender and moist meat, and the best SV condition of pork loin was estimated at 50°C for 24 h.

Advice and recipes for invalid and convalescent cookery in Australian cookbooks 1860-1950.

AIMS: The aims of the present study were to assess the prevalence of recipes about invalid cookery in Australian cookbooks published from 1860 to 1950; describe the dishes regarded as suitable for invalids and summarise the advice about how best to feed invalids or convalescents in the home. METHODS: Using published bibliographies, the Trove database, and the author's private collection, all available cookbooks published in Australia up to 1950 were reviewed and all recipes and advice about feeding invalids were recorded. RESULTS: Eight hundred and eighty-nine book titles were examined and 25% contained some recipes specifically designed for people who were sick or convalescing. One thousand, four hundred and seventy-one different recipes were recorded with more than half for beverages, desserts and soups. The most common recipes were for beef tea, barley water, gruel and meat broths. Advice about feeding focused on the food requirements of invalids, safe and appealing meal service, cooking methods and suitable food choices. The recipes and advice did not appear to change substantially over the nine decades and most did not appear to be based on any clear scientific evidence. CONCLUSIONS: Many of the general principles of invalid cookery in these books are similar to the requirements of the light diet, commonly used in Australian hospitals up until the 1980s. Further research into the source and rationale for the advice in these books would be worthwhile.

Italian horticultural and culinary records of summer squash (Cucurbita pepo, Cucurbitaceae) and emergence of the zucchini in 19th-century Milan.

BACKGROUND AND AIMS: Summer squash, the young fruits of Cucurbita pepo, are a common, high-value fruit vegetable. Of the summer squash, the zucchini, C. pepo subsp. pepo Zucchini Group, is by far the most cosmopolitan. The zucchini is easily distinguished from other summer squash by its uniformly cylindrical shape and intense colour. The zucchini is a relatively new cultivar-group of C. pepo, the earliest known evidence for its existence having been a description in a book on horticulture published in Milan in 1901. For this study, Italian-language books on agriculture and cookery dating from the 16th to 19th centuries have been collected and searched in an effort to follow the horticultural development and culinary use of young Cucurbita fruits in Italy. FINDINGS: The results indicate that Cucurbita fruits, both young and mature, entered Italian kitchens by the mid-16th century. A half-century later, round and elongate young fruits of C. pepo were addressed as separate cookery items and the latter had largely replaced the centuries-old culinary use of young, elongate bottle gourds, Lagenaria siceraria Allusion to a particular, extant cultivar of the longest fruited C. pepo, the Cocozelle Group, dates to 1811 and derives from the environs of Naples. The Italian diminutive word zucchini arose by the beginning of the 19th century in Tuscany and referred to small, mature, desiccated bottle gourds used as containers to store tobacco. By the 1840s, the Tuscan word zucchini was appropriated to young, primarily elongate fruits of C. pepo The Zucchini Group traces its origins to the environs of Milan, perhaps as early as 1850. The word zucchini and the horticultural product zucchini arose contemporaneously but independently. The results confirm that the Zucchini Group is the youngest of the four cultivar-groups of C. pepo subsp. pepo but it emerged approximately a half-century earlier than previously known.

Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature.

Top loin steaks with a United States Department of Agriculture (USDA) grade of Select were cut 1.3cm, 2.5cm, or 3.8cm thick and cooked on a skillet at 177°C, 204°C, or 232°C. Aroma compounds described as fatty, tallow, and oily are highly related to the identity of beef flavor. These compounds are produced in the highest quantity when steaks are cooked either at low temperatures (177°C) or for short periods of time. Whereas, aroma compounds described as roasted, nutty, or fruity are developed from browning the surface of the steak as a result of cooking at high skillet surface temperatures (232°C) or for long periods of time, as would be seen cooking thick steaks (3.8cm). This study shows that the amount of specific aroma compounds can be predicted (r(2) values up to 0.62) from measured cooking times and temperatures. It may be possible to develop beef steak flavor by recommending steak thickness and cooking temperatures.

Determination of optimum oven cooking procedures for lean beef products.

In order to determine optimum oven cooking procedures for lean beef, the effects of searing at 232 or 260°C for 0, 10, 20 or 30 min, and roasting at 160 or 135°C on semimembranosus (SM) and longissimus lumborum (LL) muscles were evaluated. In addition, the optimum determined cooking method (oven-seared for 10 min at 232°C and roasted at 135°C) was applied to SM roasts varying in weight from 0.5 to 2.5 kg. Mainly, SM muscles seared for 0 or 10 min at 232°C followed by roast at 135°C had lower cooking loss, higher external browning color, more uniform internal color, and were more tender and flavorful (P < 0.05). Roast weights ≥1 kg had lesser cooking loss, more uniform internal color and tender compared to 0.5 kg (P < 0.05). Consequently, roasting at low temperature without searing is the recommended oven cooking procedure; with best response from muscle roast weight ≥1 kg.

A culinária na promoção da alimentação saudável: delineamento e experimentação de método educativo dirigido a adolescentes e a profissionais das redes de saúde e de educação / Cooking in the promotion of a healthy diet: designing and testing an education model directed to adolescents and professionals of healthcare and education networks

OBJETIVO: Apresentar o delineamento e a experimentação de método educativo para promoção da alimentação saudável, tendo a culinária como seu eixo estruturante. MÉTODOS: Os referenciais teóricos adotados foram: preceitos da promoção da saúde, concepção crítica de educação em saúde, direito humano à alimentação adequada e segurança alimentar e nutricional e reflexões sobre cultura alimentar no contexto da contemporaneidade. As etapas de desenvolvimento do projeto contemplaram: identificação de representantes dos grupos de interesse (merendeiras, professores de ensino fundamental, adolescentes e profissionais de saúde da atenção básica, incluindo equipes de Saúde da Família); estruturação e experimentação, na cidade do Rio de Janeiro, do modelo de ação educativa; análise dos materiais coletados e confecção de materiais educativos. RESULTADOS: O modelo proposto e experimentado consistiu em oficina educativa estruturada em: vivência culinária; debate entre os participantes; encontro denominado Temperando Conceitos, no qual foram aprofundados os temas surgidos no debate; e encontro de avaliação de todo o projeto. Foram realizadas oito oficinas educativas envolvendo 116 participantes, que avaliaram o modelo proposto como capaz de os sensibilizar sobre o tema e incentivar para mudanças em relação à sua prática profissional e pessoal. CONCLUSÃO: O modelo experimentado configura-se em inovação metodológica no campo das práticas educativas para promoção da alimentação saudável e mostrou-se factível de ser aplicado. Como forma de continuidade do estudo, está em curso projeto de pesquisa para desenvolvimento de método educativo voltado à formação de multiplicadores para a promoção da alimentação saudável, utilizando o modelo aqui apresentado como uma de suas estratégias educativas.

OBJECTIVE: To present the designing and testing of an educational methodology for the promotion of a healthy diet that adopted cooking as its structural axis. METHODS: The theoretical references adopted were: health promotion precepts, critical approach of health education, human right to adequate food and food and nutrition security and reflections about food culture in the contemporary context. The steps of the project were: identification of people that represented the target groups (elementary school teachers, primary healthcare network professionals, school cooks and adolescents); designing and testing the education model in city of Rio de Janeiro; analysis of the collected material and production of education materials. RESULTS: The model proposed and tested consisted in an educative workshop structured in: experiencing cooking; a debate among the participants; a meeting called "Seasoning Concepts", in which the issues that appeared in the previous debate were discussed and an evaluation meeting. Eight educative workshops were carried out involving 116 participants, who indicated that if the education model was able to motivate them with respect to the subject for their personal life and professional activity. CONCLUSION: The model tested in this study represents a methodological innovation in the area of education practices for healthy diet promotion and proved to be feasible. The second stage of the study, which is ongoing, consists in the development of an education method for training multipliers for healthy diet promotion, using the model presented here as one of its education strategies.

Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation

Phytase activity was studied in natural sourdough bread starters to determine physicochemical characteristics [phytic acid hydrolysis, dough rising capacity and pH] in the flour and during sourdough fermentation. Fermentation microorganisms [yeasts and lactic acid bacteria] were also characterized. Results showed a decrease of phytic acid in sourdoughs started with traditional starters, and wide variation in phytase activity. Microorganism counts were high at the end of fermentation, indicating higher fermenting activity of the starters. Yeast populations showed wide variation and lactic acid bacteria had high counts in the fermentation. Phytase activity was demonstrated in starter cultures made of lactic acid bacteria and yeast isolates, the most interesting of which were Saccharomyces cerevisiae combined with Lactobacillus plantarum and Leuconostoc mesenteroides

Effects of salted food consumption on urinary iodine and thyroid function tests in two provinces in the Islamic Republic of Iran

We evaluated sources of difference in urinary iodine between two neighbouring Iranian provinces, Gilan and Mazandaran. In the cities of Rasht [Gilan] and Sari [Mazandaran], 340 and 343 participants respectively were selected by cluster sampling. Urinary iodine in Rasht was significantly higher than in Sari [31 micro g/dL versus 21 micro g/dL]. Sodium and potassium urine levels in Rasht were also higher than Sari. Mean daily intake of iodized salt and thyroid function tests were not significantly different. Average annual consumption of some salted foods was significantly higher in Rasht than Sari. We conclude that higher consumption of salted foods in Rasht is responsible for an increase in urinary iodine

Effects of Siritch Vapor Condensate on Lipid Peroxidation and Mutagenicity in Mice / 环境与健康杂志

Objective To study the effects of siritch vapor condensate (SVC) on lipid peroxidation of mice and its mutagenicity to mice. Methods 60 healthy Kunming mice were selected and randomly divided into 6 dose groups, 10 mice per group: SVC high_dose group (10 ml/kg), SVC middle_dose group (5 ml/kg),SVC low_dose group (2.5 ml/kg), prepared siritch control group, negative control group (tap water) and positive control group (cyclophosphamide, 50 ml/kg). Except the positive control group treated by peritoneal injection with cyclophosphamide 50 ml/kg for 3 times, the other 5 groups were treated by oral perfusion with different doses of SVC, prepared siritch and tap water once a day for 15 days. After exposure, the contents of malonyldialdehyde (MDA) and the activities of superoxidide dismutase (SOD) in plasma were determined, the frequency of micronuclei in bone marrow cells and counts of abnormal morphologic sperm were observed and analyzed in mice. Results The significantly higher contents of MDA and lower activities of SOD were observed in SVC 10 ml/kg, 5 ml/kg, 2.5 ml/kg and prepared siritch control groups compared with those in negative control group respectively (P

Study on the Oxidative Damage Effects in Rat Lung Type Ⅱ Cells Exposed to Cooking Oil Fume / 环境与健康杂志

Objective To study possible mechanisms of oxidative damages in rat lung type Ⅱ cells induced by cooking oil fume (COF). Methods The rat type Ⅱ lung cells were pretreated with anti_oxidant N_acetylcysteine (NAC) for 30 miuntes and were exposed to COF for 12 hours. The contents of MDA and GSH were detected with thiobarbituric acid colorimetric assay and 5,5_dithiobis 2_nitrobenzoic acid colorimetric assay. Results The significant increase of the contents of MDA and significant decrease of the contents of GSH were observed in the rat lung type Ⅱ cells with the increase of exposure doses of COF and the prolongation of exposure time of COF. The pretratment of NAC could reduce the production of MDA and increase the contents of GSH of the cells. Conclusion The possible mechanisms of oxidative damages in rat lung type Ⅱ cells induced by cooking oil rume might be formation of lipid peroxidation and interference of GSH anti_oxidative systems of the cells.