Background: Childhood, adolescent, and adult obesity is a major health and economic concern affecting the United States and various countries across the globe. Obese children and adolescents are at a potential risk for developing certain chronic diseases as they transition into adulthood. There are community-based cooking intervention programs designed to increase children and adolescents' intake of fruits, vegetables, and whole grains, whether these programs improve self-efficacy and perceptions related to food and eating behaviors is not currently known. Objective: The aim of the study was to evaluate the effectiveness of Teen Cuisine, an Extension-based cooking program on self-efficacy with cooking and perceptions of their eating behaviors in a diverse group of adolescents across the Commonwealth of Virginia. Subjects: Students involved in the 4-H Teen Cuisine Program during the 2013-2015 academic years. Cooking Program: Teen Cuisine is a six-week 90-minute extension-based cooking program created by the Virginia Family Nutrition Program targeting adolescents and teens throughout the Commonwealth of Virginia. The program focused on kitchen safety and sanitation, knife skills, food preparation, and nutrition education. Measures: A survey was used to assess n=531 student's self-efficacy for general nutrition knowledge, food choices, and cooking skills as a result of the 4-H Teen Cuisine Program during the academic year of fall 2013 to spring 2015. Methods: Surveys were administered upon completion of the Teen Cuisine program to assess students' self-efficacy and perceived gains in kitchen skills, dietary patterns and preferences, and nutrition knowledge. Results: Teens that self-reported living in rural areas throughout the Commonwealth of Virginia perceived gains (p < 0.05) in an increased consumption of fruits and vegetables. Teens also indicated an increased frequency in cooking and a decrease in their consumption of soda/soft drinks. Conclusion: Overall Teen Cuisine was found to be effective in improving perceptions of curriculum specific health behaviors, cooking skills, food safety and sanitation, and perceived gains in self-efficacy in the kitchen. / Master of Science / Over the past 10 years, 4-H has delivered numerous childhood obesity prevention programs across the state of Virginia. 4-H Extension Agents expressed a need and for a curriculum targeting tweens and teens. Based on a national search, no programs existed. As a result, the Virginia Family Nutrition Program developed Teen Cuisine, a skilled and cooking based curriculum that focuses on nutrition education, food preparation and safety. In 2011, the Teen Cuisine program was targeted for low-income youth. The aim of this study was to create a culinary and nutrition education foundation to aid in the prevention of chronic diseases. Once students completed the six 90 minute lesson program, a posttest was distributed to students throughout the state of Virginia who participated in Teen Cuisine. Results were evaluated using the 4-H Common Measures Evaluation Instruments. Based on evidence from Teen Cuisine 72.1% of students agreed they consume more fruits and vegetables. While 73.0% agreed they drink fewer soft drinks. Students who successfully completed Teen Cuisine significantly improved their knowledge in nutrition education, physical activity, food safety and sanitation, acquired knife skills, and are now more conscious of their eating behaviors. Reinforcing the Dietary Guidelines and MyPlate, teens now have a road map to how their plate should look, and how to maintain a healthy weight.

Call number: LD2668 .T4 1986 D53 / Master of Science / Human Nutrition

Equitable access to healthy food is a multifaceted issue faced by many underserved populations. Intimate understanding of individual communities’ food practices allows for the creation of community-based interventions that elaborate upon specific needs and desires. Through collaborative research and action, this study aims to become better informed of the current eating habits of community members participating in The Happy Kitchen program at Wesley Rankin Community Center in West Dallas, how those habits have changed over time, and the factors that contribute to access and utilization of a healthy diet. This research seeks to develop a dialectical relationship between the participants and GROW North Texas to design relevant cooking classes and interventions in West Dallas; thereby increasing access to and consumption of nutritious food.

In a setting of increased movement, communication, and flows across space, commodity chain networks bring valued cultural commodities to transnational communities. This research examines the networks bringing foreign cuisine ingredients to Peruvian transnational communities in San Francisco, California. It seeks to answer three inter-related questions: 1) What are the origins and transportation networks bringing Peruvian food items to San Francisco; 2) Who controls and benefits from the movement of this food and resulting capital; and 3) How do networks vary for different classes of end consumers? Chefs of ten Peruvian restaurants and ten Peruvian migrants in the San Francisco area are interviewed to determine primary imported Peruvian food items and their cultural value. Interviews with representatives of major importing companies as well as searches of import/export databases are used to trace network flows. Flow maps follow the food items from the point of origin to the point of consumption and visually demonstrate the flow of resulting capital. Additionally, network maps are divided into three categories determined by end consumer: expensive restaurant, moderate restaurant, and home cooking. Maps are analyzed for differences between these categories. Finally, a narrative analysis discusses the role of migrants' cultural eating habits in San Francisco and its connection to transnational commodity networks. The research offers commentary on the role of food as a cultural marker for Peruvian transnationals and on the relations of power within the commodity network. This research unites economy and culture at the local and global scales while showing how “things” are imbued with cultural meaning during the processes of production to consumption on a transnational network.

Thesis (M.S.)--Oregon State University, 2008. / Includes bibliographical references (leaves 72-76).

The aim of this diploma thesis was to evaluate the effects of conventional and organic crop management on cooking quality of potatoes. In one-year potato field trials (year 2010) with different crop management (conventional versus organic), 13 table potato genotypes (Adéla, Bionta, Karin, KE 100/10, Laura, Madona, Magda, Princess, Red Anna, Rosara, Solara, Satina,Terka) were used. The cooking quality (i.e. colour of the flesh, consistency, mealiness, moistness, flavor and darkening) was subjectively assessed using sensory analysis according to VORAL (1996) method. Only structure of boiled potato tubers was significantly affected by different crop management (4.8 % from total variability). Genotypically declared cooking types in used potato genotypes were confirmed in both production systems.

The objective of this thesis was to assess the potato varieties produced by ecological and conventional farming, to find out the deviations of cooking types and to establish the cooking quality of the tubers The cooking quality of potatoes was established subjectively, based on sensory analysis. The individual characteristics of the cooking quality which were assessed included the colour of flesh, consistency, texture, flouriness, moisture, taste, and tuber darkening after cooking. The results suggest that the characteristics of the cooking quality depend mostly on the variety. The year of growth and the ways of farming also form a minor influence. The deviations of the actual cooking type of the assessed varieties from the declared cooking type were established according to the method of the Czech Agriculture and Food Inspection Authority. The results of the assessed varieties show that the cooking type was not affected; minor differences were caused by the year of growth.

In the past 20 years, the way in which food is prepared has rapidly changed. Convenience has become a way of life and Americans have replaced meals made from scratch with meals that are quick and easy. During that time, body mass index has risen steadily. The prevalence of overweight and obesity among children has become common in the American population. “Pink Chefs,” a six-week culinary intervention for middle school girls 12 to 14-years-old, was developed and piloted to combat childhood obesity by teaching nutrition through basic cooking skills. The social cognitive theory was used as the theoretical framework. The goals of this program were to increase the subjects’ self-efficacy for cooking; to build knowledge for healthful dietary practices; and to provide a fun and safe environment conducive for interactive learning. This culinary enrichment program was piloted in reduced-income communities in south San Luis Obispo County, California, with 22 self-selected participants. Surveys were used to measure self-efficacy, knowledge, barriers and diet pre- versus post-intervention. Post-intervention measures demonstrated a significant (p = 0.005) intervention effect on self- efficacy for cooking. No significant increases were observed for knowledge, barriers and diet. This research, like that of Larson et al. (2006), illustrated that honing both skills and knowledge learned in a practical setting is one of the first steps for increasing self-efficacy for dietary improvements.

High ultra-processed food (UPF) consumption is associated with weight gain, obesity, metabolic syndrome, cardiovascular disease, all-cause mortality, and type 2 diabetes. "Food agency" refers to an individual's food preparation attitudes and capabilities within a given social and physical food environment. Although there is an association between the ability to prepare certain dishes and higher cooking frequency with lower UPF intake, it is still unclear if cooking and food agency influences UPF consumption due to the lack of research in this area. To date, studies of food agency have not included detailed dietary analyses. This cross-sectional study included 40 adults (73% female, aged 39±15 years, body mass index [BMI] 25.8±4.9 kg/m2) and aimed to determine the relationship between food agency and UPF intake. Food agency scores were calculated using the validated Cooking and Food Provisioning Action Scale (CAFPAS). Cooking behaviors and frequency were also collected. Dietary intake was assessed using three 24-hour dietary recalls with each item categorized by degree of processing using the NOVA classification system. Analyses included one-way ANOVAs between CAFPAS score quartiles [Q] and Pearson correlations between CAFPAS, cooking behaviors, and dietary intake. UPF intake was calculated in percent total calories and percent total grams to account for artificial sweeteners and other low calorie products that may be classified as UPFs. Low food agency was associated with a 14% higher UPF intake (% total calories) compared to high food agency (P=0.03). There were no differences between CAFPAS quartiles and UPF intake in % total grams. When age was divided into three categories, UPF intake was significantly lower in older adults (60+ years) compared to adults aged 19-39 years and 40-59 years by 26.4% and 29.1% respectively (P=0.02). When analyzed using bivariate analysis, lunch (r=-0.482, P=0.002) and dinner (r=-0.385, P=0.014) cooking frequency, frequency of cooking a meal from scratch or fresh ingredients (r=-0.320, P=0.044), and CAFPAS self-efficacy (r= -0.369; P= .019) were negatively correlated with UPF intake (% total kcal). These findings provide support for the possibility of reducing UPF intake through cooking interventions aimed at improving components of food agency such as problem solving, skills to create a meal from what is available, and cooking confidence. Future studies should include a larger, heterogeneous population to provide more insight into dietary differences between levels of food agency and expand the diversity of research in this area. / Master of Science / High ultra-processed food (UPF) consumption is linked to weight gain, obesity, metabolic syndrome, cardiovascular disease, all-cause mortality, and type 2 diabetes. "Food agency" refers to an individual's food preparation attitudes and capabilities within a given social and physical food environment. Although there is a link between the ability to prepare certain dishes and higher cooking frequency with lower UPF intake, it is still unclear if cooking and food agency influences UPF consumption due to the lack of research in this area. To date, studies of food agency have not included detailed dietary analyses. This study aimed to determine the relationship between food agency and UPF intake. Food agency scores were calculated using the validated Cooking and Food Provisioning Action Scale (CAFPAS). Cooking frequency and behaviors were also collected. Dietary intake was assessed using three 24-hour dietary recalls with each item categorized by degree of processing using the NOVA classification system. Participants with low food agency had higher UPF intake in percent total calories compared to those with high food agency. There were no differences between food agency and UPF intake in percent total grams. Adults aged 60 and over consumed less UPF compared to adults below the age of 60. Participants with higher food agency were more likely to make a meal from scratch or fresh ingredients. As frequency of cooking a meal from scratch or fresh ingredients, cooking dinner or lunch increased, and CAFPAS self-efficacy scores increased percent total calories from UPFs decreased. These findings provide support for the possibility of reducing UPF intake through cooking interventions aimed at improving components of food agency such as problem solving, skills to create a meal from what is available, and cooking confidence. Future studies should include a larger, heterogeneous population to provide more insight into dietary differences between levels of food agency and expand the diversity of research in this area.

Cooking is an integral part of each and every human being as food is one of the basic necessities for living. Commonly used sources of energy for cooking are firewood, crop residue, cow dung, kerosene, electricity, liquefied petroleum gas(LPG), biogas etc. Half of the world’s population is exposed to indoor air pollution, mainly the result of burning solid fuels for cooking and heating. Wood cut for cooking purpose contributes tothe16 million hectares(above4% of total area of India) of forest destroyed annually. The World Health Organization(WHO) reports that in 23 countries 10% of deaths are due to just two environmental risk factors: unsafe water, including poor sanitation and hygiene; and indoor air pollution due to solid fuel usage for cooking. In under-developed countries, women have to walk 2kms on average and spend significant amount of time for collecting the firewood for cooking. The cooking energy demand in rural areas of developing countries is largely met with bio-fuels such as fuel wood, charcoal, agricultural residues and dung cakes, whereas LPG or electricity is predominantly used in urban areas. India has abandon amount of solar energy in most of the regions making it most ideal place for harvesting solar energy. With almost 300 sunny days each year, one can confidently relay on this source of energy. India’s geographical location is in such a way that theoretically it receives 5x1015 kWh/ year of solar energy. Solar cooking is the simplest, safest, environmental friendly and most convenient way to cook. It is a blessing for those who cook using firewood or cow dung, who walk for miles to collect wood, who suffer from indoor air pollution. Hence solar cooking is going to play major role in solving future energy problem. Solar based cooking has never been a strong contender in the commercial market or even close to being a preferred method of cooking. They have been relegated to demonstration appliances to show case the solar based concepts. In this mode, cooking is no longer a time independent activity that can be performed at any time of day. One is forced to cook only at certain times when there is sufficient insolation. The geography of the cooking activity also shifts away from the kitchen. The kitchen is no longer the hearth of the home as the actual cooking activity shifts to the roof tops or high insolation platforms. This further adds to the inconvenience apart from being unable to cook at night or during cloudy conditions or during most of the winter days. Another issue of significant inconvenience is the general social structure in most families of the developing countries wherein the cooking activity is carried out by the senior ladies of the home. They are generally not athletic enough to be moving to and from the kitchen and the roof top to carry out the cooking exercise. As the solar cookers are enclosed spaces, interactive cooking is not possible let alone having any control on the rate of cooking. These are some of the more significant issues in the social psyche that has abundantly impeded the acceptance of solar thermal based cooking appliances. These issues and problems are in fact the motivating factors for this thesis. Based on these motivating factors, this thesis aims to propose solutions keeping the following points as the major constraints. cooking should be performed in the kitchen. one should be able to perform the cooking activity independent of the time of day or insolation. the cooking activity should be interactive the time taken for cooking should be comparable with the conventional methods in vogue. there should be a reduction in the use of conventional energy. Using the constraints and the motivating factors discussed above as the central theme, this thesis proposes a method to transfer solar thermal energy to the kitchen and act as a supplement to the conventional source of energy like the LPG or other sources that are traditionally being used in the households. The method proposed is in fact a hybrid scenario wherein the solar thermal is used to supplement the traditional source. Solar photovoltaic cells are also used to power the electronics and apparatus proposed in this thesis. This thesis addresses in detail the issues in analysis, modeling, designing and fabrication of the proposed hybrid solar cooking topology. The main goal of the proposed system is to transfer heat from sun to the cooking load that is located in the kitchen. The topology includes an additional feature for storing the energy in a buffer. The heat is first transferred from the solar thermal collector to a heat storage tank(that acts as the buffer) by circulating the heat transfer fluid at a specific flow rate that is controlled by a pump. The stored heat energy that is collected in the buffer is directed into the kitchen by circulating the heat transfer fluid into the heat exchanger, located in the kitchen. This is accomplished by controlling the flow rate using another pump. The solar thermal collector raises the temperature of the thermic fluid. The collector can be of a concentrating type in order to attain high temperatures for cooking. Concentrating collector like linear parabolic collector or parabolic dish collector is used to convert solar energy into heat energy. Absorption of energy from the incident solar insolation is optimized by varying the flow rate of circulating thermic fluid using a pump. This pump is energized from a set of photovoltaic panels(PV cell) which convert solar energy into electrical energy. The energy absorbed from the solar thermal collector is stored in a buffer tank which is thermally insulated. Whenever cooking has to be carried out, the high temperature fluid from the buffer tank is circulated through a heat exchanger that is located in the kitchen. The rate of cooking can be varied by controlling both the flow rate of fluid from the buffer tank to heat exchanger and also by controlling the amount of energy drawn from the auxiliary source. If the available stored energy is not sufficient, the auxiliary source of energy is used for cooking in order to ensure that cooking is in-dependent of time and solar insolation. In the proposed hybrid solar cooking system, the thesis addresses the issues involved in optimization of energy extracted from sun to storage tank and its subsequent transfer from the storage tank to the load. The flow rate at which maximum energy is extracted from sun depends on many parameters. Solar insolation is one of the predominant parameters that affect the optimum flow rate. Insolation at any location varies with time on a daily basis (diurnal variations) and also with day on a yearly basis(seasonal variation). This implies that the flow rate of the fluid has to be varied appropriately to maximize the energy absorbed from sun. In the proposed system, flow rate control plays a very significant role in maximizing the energy transfer from the collector to the load. The flow rate of the thermic fluid in the proposed system is very small on the order of 0.02kg/s. It is very difficult to sense such low flows without disrupting the operating point of the system. Though there are many techniques to measure very low flow rates, they invariably disrupt the system in which flow rate has to be measured. Further, the low flow sensors are far too expensive to be included in the system. A reliable, accurate and inexpensive flow measuring technique has been proposed in this thesis which is non-disruptive and uses a null-deflection technique. The proposed measuring method compensates the pressure drop across the flow meter using a compensating pump. The analysis, modeling, design and fabrication of this novel flow meter are addressed. The design and implementation of different subsystems that involves the selection and design of solar concentrating collector and tracking are explained. Finally, it is essential to know the economic viability of the proposed system that is designed and implemented. To understand the economics, the life cycle cost analysis of the proposed system is presented in this thesis. The major contributions of this thesis are: Energy transport: Major challenge in energy transport is to bring heat energy obtained from the sun to the kitchen for cooking. Energy transferred from solar insolation to the cooking load has to be optimized to maximize the overall efficiency. This can be split in to two parts,(a) optimizing efficiency of energy transferred from the collect or to the energy buffer tank,(b) optimizing efficiency of energy transferred from the buffer tank to the load. The optimization is performed by means of a maximum power point tracking(MPPT) algorithm for a specific performance index. Modeling of the cooking system: There are several domains that exist in the solar cooking system such as electrical domain, thermal domain, and hydraulic domain. The analysis of power/energy flow across all these domains presents a challenging task in developing a model of the hybrid cooking system. A bond graph modeling approach is used for developing the mathematical model of the proposed hybrid cooking system. The power/energy flow across different domains can be seamlessly integrated using the bond graph modeling approach. In this approach, the various physical variables in the multi-domain environment are uniformly de-fined as generalized power variables such as effort and flow. The fundamental principle of conservation of power/energy issued in describing the flow of power/energy across different domains and thus constructing the dynamic model of the cooking system. This model is validated through experimentation and simulation. Flow measurement: A novel method of low fluid mass flow measurement by compensating the pressure drop across the ends of measuring unit using a compensating pump has been proposed. The pressure drop due to flow is balanced by feedback control loop. This is a null-deflection type of measurement. As insertion of such a measuring unit does not affect the functioning of the systems, this is also a non-disruptive flow measurement method. This allows the measurement of very low flow rate at very low resolution. Implementation and design of such a unit are discussed. The system is modeled using bond graph technique and then simulated. The flow meter is fabricated and the model is experimentally validated. Design Toolbox: Design of hybrid cooking system involves design of multi domain systems. The design becomes much more complex if the energy source to operate the system is hybrid solar based. The energy budget has to be evaluated considering the worst case conditions for the availability of the solar energy. The design toolbox helps in assessing the user requirement and help designing the cooking system to fulfill the user requirement. A detailed toolbox is proposed to be developed that can be used in designing/selecting sub-systems like collector, concentrator, tracking system, buffer tank, heat exchanger, PV panel, batteries etc. The toolbox can also be used for performing life cycle costing.