Unperceived, the impact of information gap design plateware on food waste.

Curiosity is a powerful motivator of behaviour. Although there have been some studies pertaining to the application of curiosity in the realm of food, research examining the potential to influence consumer food waste behaviour through the induction of curiosity is lacking. This study conducted two onsite dining experiments to explore the role and mechanism of curiosity in reducing food waste in a real dining environment by utilising an information gap design in tableware to induce participants' curiosity. Experiment 1 investigated the differences in food waste between participants using bowls with an information gap design and those using bowls with no information gap (blank bowls). Experiment 2 further controlled for other variables that could potentially influence the outcomes between bowls with and without information gaps; the latter displayed complete text externally. The results of both experiments consistently demonstrated a significant reduction in participants' food waste when utilising utensils with an information gap design. Moreover, we conducted an exploratory analysis combining these two experiments to examine the mediating mechanisms involved. Furthermore, the exploratory analysis suggested the mediating mechanism of curiosity elicited by the information gap design, ultimately leading to a decrease in food waste. This study presents a potential avenue for a simple and innovative approach for mitigating food waste.

A systematic review of microplastics emissions in kitchens: Understanding the links with diseases in daily life.

The intensification of microplastics (MPs) pollution has emerged as a formidable environmental challenge, with profound global implications. The pervasive presence of MPs across a multitude of environmental mediums, such as the atmosphere, soil, and oceans, extends to commonplace items, culminating in widespread human ingestion and accumulation via channels like food, water, and air. In the domestic realm, kitchens have become significant epicenters for MPs pollution. A plethora of kitchen utensils, encompassing coated non-stick pans, plastic cutting boards, and disposable utensils, are known to release substantial quantities of MPs particles in everyday use, which can then be ingested alongside food. This paper conducts a thorough examination of contemporary research addressing the release of MPs from kitchen utensils during usage and focuses on the health risks associated with MPs ingestion, as well as the myriad factors influencing the release of MPs in kitchen utensils. Leveraging the insights derived from this analysis, this paper proposes a series of strategic recommendations and measures targeted at mitigating the production of MPs in kitchen settings. These initiatives are designed not solely to diminish the release of MPs but also to enhance public awareness regarding this pressing environmental concern. By adopting more informed practices in kitchens, we can significantly contribute to the reduction of the environmental burden of MPs pollution, thus safeguarding both human health and the ecological system.

Microplastic and PTFE contamination of food from cookware.

Microplastics are a prolific environmental contaminant that have been evidenced in human tissues. Human uptake of microplastic occurs via inhalation of airborne fibres and ingestion of microplastic-contaminated foods and beverages. Plastic and PTFE-coated cookware and food contact materials may release micro- and nanoplastics into food during food preparation. In this study, the extent to which non-plastic, new plastic and old plastic cookware releases microplastics into prepared food is investigated. Jelly is used as a food simulant, undergoing a series of processing steps including heating, cooling, mixing, slicing and storage to replicate food preparation steps undertaken in home kitchens. Using non-plastic cookware did not introduce microplastics to the food simulant. Conversely, using new and old plastic cookware resulted in significant increases in microplastic contamination. Microplastics comprised PTFE, polyethylene and polypropylene particulates and fibrous particles, ranging 13-318 µm. Assuming a meal was prepared daily per the prescribed methodology, new and old plastic cookware may be contributing 2409-4964 microplastics per annum into homecooked food. The health implications of ingesting microplastics remains unclear.

Cottage industry as a source of high exposure to lead: A biomonitoring study among people involved in manufacturing cookware from scrap metal.

In low-income countries, a widespread but poorly studied type of cottage industry consists of melting scrap metal for making cookware. We assessed the exposure to lead (Pb) among artisanal workers, and their families, involved in manufacturing cookware from scrap metal. In a cross-sectional survey, we compared artisanal cookware manufacturing foundries with carpentry workshops (negative controls) and car battery repair workshops (positive controls), all located in residential areas, in Lubumbashi (DR Congo). We collected surface dust in the workspaces, and blood and urine samples among workers, as well as residents living in the cookware workshops. Trace elements were quantified in the samples by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). In surface dust, median Pb concentrations were higher in cookware foundries (347 mg/kg) than in carpentries (234 mg/kg) but lower than in battery repair workshops (22,000 mg/kg). In workers making the cookware (n = 24), geometric mean (GM) Pb blood cencentration was 118 µg/L [interquartile range (IQR) 78.4-204], i.e. nearly twice as high as among carpenters [60.2 µg/L (44.4-84.7), n = 33], and half the concentration of battery repair workers [255 µg/L (197-362), n = 23]. Resident children from the cookware foundries, had higher urinary Pb [6.2 µg/g creatinine (2.3-19.3), n = 6] than adults [2.3 (2.2-2.5), n = 3]. Our investigation confirms the high Pb hazard linked to car battery repair and reveals a high exposure to Pb among artisanal cookware manufacturers and their families, especially children, in residential areas of a city in a low-income country.

Prevalence and virulence genes of Staphylococcus aureus from food contact surfaces in Thai restaurants.

Background: Staphylococcus aureus is one of the most common pathogens responsible for food poisoning due to its ability to produce staphylococcal enterotoxin (SE). S. aureus can form biofilms on the surfaces of food processing devices, enabling the distribution of SE on foods through cross-contamination events. Thailand is known for its exotic cuisine, but there is no data on the prevalence of SE-harboring S. aureus in restaurants in Thailand. Methods: In this study, we conducted surface swabs on surfaces of kitchen utensil that come into contact with food and on the hands of food handlers working in restaurants in the north part of Thailand. Isolated S. aureus was investigated for biofilm formation, virulence, and SE genes. Results: Two hundred S. aureus were isolated from 650 samples. The highest prevalence of S. aureus contamination was detected on the hands of food handlers (78%), followed by chopping boards (26%), plates (23%), knives (16%), spoons (13%), and glasses (5%). All of them were methicillin-sensitive S. aureus (MSSA) and the mecA gene was not present in any strains. Biofilm formation was detected using the CRA method, and 49 (24.5%) were identified as biofilm-producing strains, with the hands of food handlers identified as the primary source of biofilm-producing strains. The prevelence of biofilm-related adhesion genes detected were: icaAD (13%), fnbA (14.5%), cna (6.5%), and bap (0.5%). Two classical enterotoxin genes, sec and sed, were also found in four and six of the S. aureus isolates, respectively, from hands and utensils. Conclusion: The highest prevelence of S. aureus was detected on the hands of food handlers. S. aureus strains with biofilm and enterotoxin production abilities were discovered on food contact surfaces and the hands of food handlers, implying significant risk of food contamination from these sources that could be harmful to consumers. To avoid cross-contamination of food with food contact items, the food handlers' hands should be properly washed, and all food preparation equipment should be thoroughly cleaned.

Effects of Using a Perforated Spoon on Salt Reduction When Consuming Ramen Noodles: A Randomized Crossover Study of Japanese Male University Students.

Salt reduction is a public health priority for the Japanese population. We focused on the effect of salt reduction by changing eating utensils to reduce salt consumption. As a test meal, we used ramen, which is commonly eaten by Japanese individuals and has a high salt content. In this randomized crossover study, we hypothesized that eating ramen with a perforated spoon would reduce the quantity of ramen soup and salt consumed compared to using a regular spoon without holes. Soup intake, after-meal fullness, and deliciousness were compared between eating with chopsticks and a regular spoon, and with chopsticks and a perforated spoon. In total, 36 male university students (mean age, 20.7 [standard deviation, 1.8] years) were included in the analyses. The median salt intake (25th and 75th percentiles) was significantly lower with perforated spoons (1.8 [1.5, 4.3] g) than with regular spoons (2.4 [1.8, 4.8] g; p = 0.019). There were no significant differences in after-meal fullness or deliciousness for both spoon conditions (p > 0.05). For young men, the soup intake when eating ramen with a perforated spoon was lower than that with a regular spoon; this suggests a reduction in salt intake.

Consumers' practices and safety perceptions regarding the use of materials for food preparation and storage: Analyses by age group.

Food Contact Materials (FCM) are those intended to be in contact with food, during its production, handling, and storage. FCM contain chemicals that could migrate to the foodstuff, posing potential health concerns, and usage practices influence the level of migration. This study assesses the preferences, safety perceptions, and usage practices of Portuguese consumers regarding FCM used for cooking and food storage (cookware). An observational, quantitative, and transversal study was performed through an online survey created for this purpose, which involved 1179 Portuguese adults. Results were analyzed according to age. Safety was the factor considered most important when choosing cookware materials, although the choice criteria varied with age. The majority of respondents recognize the risk of food contamination through cookware. Stainless steel and glass were considered the safest materials for cooking. The materials most used to reserve food are glass and plastic. Older individuals carry out more maintenance of cookware and have greater knowledge about how to wash and store it. Regarding the FCM symbology, there is a general lack of knowledge. Our study demonstrates the need to disseminate reliable information to the general public about cookware, contributing to greater literacy in health and to less exposure to food contact chemicals.

Metal exposures from source materials for artisanal aluminum cookware.

Artisanal aluminum cookware releases lead and other metals that pose significant health risk for people in low and middle-income countries. Cookware is made from recycled engine and electronic appliance parts, cans, and other materials. We obtained fourteen custom-made pots from Ghana, produced from seven different scrap aluminum sources. We sought to determine whether avoiding certain source materials could reduce leaching of metals. Cooking was simulated using dilute acetic acid and palm oil. Aluminum released from all pots exceeded recommended guidelines. Variable amounts of lead, cadmium, chromium, nickel and other metals were leached, with the most lead coming from auto radiators and mixed metals. Pots made from engine blocks did not yield detectable amounts of lead. All pots released potentially harmful concentrations of two or more metals. Selective scrap aluminum sourcing for recycled cookware does not avoid metal contamination of food, although some sources may release lower concentrations of certain metals.

Comida de Verdade 9: habilidades culinárias

Aula 9: Habilidades culinárias Para ter uma alimentação saudável, é essencial saber cozinhar. Porque, ao mesmo tempo que você ganha intimidade com os ingredientes, equipamentos e utensílios, conquista também uma enorme autonomia. Cozinhar faz bem para a saúde e é libertador. Nesta aula, Rita Lobo ensina os fundamentos da cozinha – mas, olha, mesmo quem já tem alguma prática pode fazer uma boa revisão ou aprender com as dicas dela.

Comida de Verdade 10: utensílios indispensáveis na cozinha

Comida de Verdade - Aula 10: Utensílios indispensáveis na cozinha. Cozinhar fica mais fácil quando você tem o arsenal adequado. Rita Lobo mostra os utensílios indispensáveis e ensina você a escolher e a usar facas, tábuas, panelas, colheres, abridores, assadeiras e demais equipamentos

Metabolic syndrome in rural Peruvian adults living at high altitudes using different cookstoves.

This study determined the prevalence of metabolic syndrome (MetS) in open fire stoves and improved cookstoves users (ICS) in the rural Peruvian Andes. Participants answered a socioeconomic questionnaire, one 24-hour food recall and underwent a physical examination. We analysed data from 385 participants, 190 (112 women and 78 men) were ICS users and 195 (123 women and 72 men) were open fire stove users. The prevalence of MetS was 21.3, 26.4% in women and 13.3% in men. We found no statistically significant association between the type of cookstove and MetS. Body mass index and altitude were important determinants of MetS. Research on cardiometabolic diseases and open fire stove use contributes to understanding the effect of household air pollution on health in high altitude populations.

Flipping food during grilling tasks, a dataset of utensils kinematics and dynamics, food pose and subject gaze.

This paper presents a multivariate dataset of 2866 food flipping movements, performed by 4 chefs and 5 home cooks, with different grilled food and two utensils (spatula and tweezers). The 3D trajectories of strategic points in the utensils were tracked using optoelectronic motion capture. The pinching force of the tweezers, the bending force and torsion torque of the spatula were also recorded, as well as videos and the subject gaze. These data were collected using a custom experimental setup that allowed the execution of flipping movements with freshly cooked food, without having the sensors near the dangerous cooking area. Complementary, the 2D position of food was computed from the videos. The action of flipping food is, indeed, gaining the attention of both researchers and manufacturers of foodservice technology. The reported dataset contains valuable measurements (1) to characterize and model flipping movements as performed by humans, (2) to develop bio-inspired methods to control a cooking robot, or (3) to study new algorithms for human actions recognition.

Clinical utilization of a sous vide device in the acute rewarming of frostbitten extremities.

The current standard of care for acute frostbite rewarming is the use of a circulating warm water bath at a temperature of 37 °C to 39 °C. There is no standardized method to achieve this. Manual management of a warm water bath can be inefficient and time consuming. This case describes the clinical use of a sous vide cooking device to create and maintain a circulating warm water bath to rewarm acute frostbite. A 34 year-old male presented to the emergency department with acute frostbite. Each of the patient's feet were placed in a water bath with a sous vide device attached to the side of the basin and set to 38 °C. Temperatures were recorded every 2 m from 2 thermometers. Once target temperature was achieved, the extremities were rewarmed for 30 m. The water baths required an average of 25 m to reach target temperature and maintained the target temperature within ±1 °C for the duration of the rewarming. The extremities were clinically thawed in one session and there were no adverse events. The patient was seen by plastic and vascular surgery and admitted to the hospital for conservative management. He was discharged on hospital day 3 and did not require any amputations. A sous vide device can be used clinically to heat and maintain a water bath and successfully rewarm frostbitten extremities in one 30 m cycle. No adverse events were reported and providers rated this as a convenient method of water bath management.

Cidinha dá jeito: episódio 13 - panela de pressão não é só para feijão [libras]

Põe pressão que dá certo! Cozinhar na panela de pressão você ganha tempo e ainda economiza no gás.

Cidinha dá jeito: episódio 15 - cozinhando em uma panela só? [libras]

Experimente a praticidade de cozinhar toda a sua refeição em uma única panela! Mas, atenção! Alimentos duros devem ser cozidos primeiros e os mais macios depois. Para saber mais sobre como cozinhar em uma única panela.

Cidinha dá jeito: episódio 9 - utensílios na cozinha [libras]

Será que precisa de muitos utensílios para cozinhar? Não! Cidinha dá jeito de cozinhar com poucos, pois o que vale é a qualidade e conservação da panela, faca, tábua...A arrumação na cozinha também é importante para deixa-la mais funcional e convidativa! Para saber mais sobre os utensílios e arrumação na cozinha.

Impact of Portion Control Tools on Portion Size Awareness, Choice and Intake: Systematic Review and Meta-Analysis.

Portion control utensils and reduced size tableware amongst other tools, have the potential to guide portion size intake but their effectiveness remains controversial. This review evaluated the breadth and effectiveness of existing portion control tools on learning/awareness of appropriate portion sizes (PS), PS choice, and PS consumption. Additional outcomes were energy intake and weight loss. Published records between 2006-2020 (n = 1241) were identified from PubMed and WoS, and 36 publications comparing the impact of portion control tools on awareness (n = 7 studies), selection/choice (n = 14), intake plus related measures (n = 21) and weight status (n = 9) were analyzed. Non-tableware tools included cooking utensils, educational aids and computerized applications. Tableware included mostly reduced-size and portion control/calibrated crockery/cutlery. Overall, 55% of studies reported a significant impact of using a tool (typically smaller bowl, fork or glass; or calibrated plate). A meta-analysis of 28 articles confirmed an overall effect of tool on food intake (d = -0.22; 95%CI: -0.38, -0.06; 21 comparisons), mostly driven by combinations of reduced-size bowls and spoons decreasing serving sizes (d = -0.48; 95%CI: -0.72, -0.24; 8 comparisons) and consumed amounts/energy (d = -0.22; 95%CI: -0.39, -0.05, 9 comparisons), but not by reduced-size plates (d = -0.03; 95%CI: -0.12, 0.06, 7 comparisons). Portion control tools marginally induced weight loss (d = -0.20; 95%CI: -0.37, -0.03; 9 comparisons), especially driven by calibrated tableware. No impact was detected on PS awareness; however, few studies quantified this outcome. Specific portion control tools may be helpful as potentially effective instruments for inclusion as part of weight loss interventions. Reduced size plates per se may not be as effective as previously suggested.

The Role of Dishware Size in the Perception of Portion Size in Children and Adolescents with Obesity.

PURPOSE: The influence of dishware on portion size perception in children and adolescents is inconclusive. This study investigated how children and adolescents with both obesity and a normal weight perceived portion size in different sized and shaped dishware items. METHODS: The study included 60 children and adolescents with overweight and obesity (OBE) and 27 children and adolescents with normal weight (NW) aged from 9 to 17 years. The participants estimated quantities in three pairs of drinking glasses, one pair of bowls and two pairs of plates which varied in size and shape. The children were instructed to state intuitively which portion they would choose for big or small thirst/hunger. Thereafter they were asked to determine the exact amount by answering which dishware item contained the larger/smaller portion (cognitive evaluation). RESULTS: There were no substantial differences in the intuitive evaluation of portion sizes between OBE and NW. During the cognitive evaluation, OBE estimated the amount of water in the glasses more correctly compared to NW (61% vs. 43%; p = 0.008); OBE estimated the amount of lentils in the bowls and on the plates significantly less correctly (39%) compared to NW (56%; p = 0.013). CONCLUSIONS: Habit formation and environmental stimuli might play a greater role in estimating food amounts in dishware than the child's and adolescent's body weight.

Relationship between chopstick manipulation and cross-sectional shape in the developmental stages from infancy to early school age.

Motor development was investigated in 114 children aged 4-9 years, and the effects of different cross-sectional shapes of chopsticks (octagonal, square, and triangular) on manipulation ability were examined. Children's chopstick manipulation was found to be related to the developmental stage and their way of holding them. Manipulation was enhanced when they transmitted the optimal force to the tips when closing, the bottom chopstick was stabilized when opening, and the upper chopstick was encouraged to rotate moderately. In addition, opening chopsticks is more difficult than closing them. Square chopsticks increase the force of the tips, whereas octagonal chopsticks encourage more rotation of the upper chopstick, indicating that differences in the ability to manipulate chopsticks during development affect the preference for cross-sectional shapes. We plan to examine the effectiveness of chopsticks with different cross-sectional shapes of the upper and bottom chopsticks by focusing on the opening operation.