The Hazard Analysis and Critical Control Point (HACCP) system for studying the food preparation process was conducted in four households in an environmentally poor urban neighborhood of Guayaquil, Ecuador. The analysis consisted of observing all of the steps in the food preparation process, measuring food temperatures at each step, and collecting food and water samples. Food and water samples were tested for total aerobic microorganisms, molds and yeast, total coliforms, and fecal coliforms. Temperatures reached during the cooking process were high enough to kill vegetative forms of foodborne pathogens; however, heat-resistant spores could have survived. Leftover food was held at room temperature for long periods of time which allowed multiplication of vegetative forms from spores or from contaminated food utensils. Leftover food was eaten either cold or reheated to warm temperatures. Water samples were taken from water delivery trucks and from each family. Water was identified as one of the main hazards in food preparation. None of the water samples met the criteria of the Ecuadorean National Institute of Standards for human consumption. Fecal samples were taken from children in the families, and were analyzed for parasites. Parasites were found in all of the samples. After critical control points were identified, appropriate interventions were taken to improve safety at each step. Based on these HACCP observations, a food and water safety program was designed and taught to five mothers attending a Guayaquil Child Care Center. The program included a lesson on each of four topics: food and water safety, parasites, care during diarrhea with emphasis on oral rehydration therapy and the introduction of solid food, and nutrition. A control mother was identified for each group. Diarrhea occurred in children of both groups but none of the children was hospitalized. With the exception of nutrition concepts, the knowledge about food and water safety concepts, parasites and care during diarrhea were well understood by both groups. This was reflected in positive changes in families' behavior toward using improved food and water sanitation practices as observed during a visit to each family which followed the HACCP study and the educational program. / Graduation date: 1994

Popcorn is the most popular snack food in the world. Genetic diversity is of major concern in popcorn breeding. High genetic diversity allows manipulation of different genotypes to breed new varieties. There is very little published work on popcorn production in Sub-Saharan Africa primarily in South Africa. Popcorn production in South Africa could be hampered by the lack of superior and adapted varieties with large genetic base, good popping ability and high yield. Studies relating popping expansion volume and grain yield are of fundamental importance for popcorn improvement, but they are limited. Furthermore, there is limited number of studies regarding popcorn genetic diversity among locally developed popcorn varieties. The objectives of the study were; (i) to investigate genetic variability among the popcorn inbred lines, (ii) to study the magnitude of genetic diversity among the popcorn inbred lines, (iii) to establish the relationship between popping ability and seed yield, and with secondary traits, and (iv) to evaluate the effect of popping methods on popping ability of different popcorn inbred lines. Two populations designated as Population 1 and Population 2 with 83 and 81 inbred lines, respectively, were used in the study.On the study of the appraisal of popping methods, the highest popping expansion volume (cm³) and less number of unpopped kernels were obtained from hot air popping than in the microwave popping method. The study revealed that hot air popping method is more effective and efficient in discriminating popping ability of the inbred lines. The study further revealed that the two methods rank genotypes differently. The presence of genotype × popping method interaction resulted in three different groups. (i) Genotype adaptation across methods, (ii) specific adaptation to microwave popping, and (iii) specific adaptation to hot air popping method. Hence, when breeders evaluate popping ability of different genotypes, they should consider the method, depending on the way consumers will do the popping. The study of relationship between traits showed that popping expansion volume and seed yield was positively and significantly correlated. Nevertheless, the relationship between seed yield and popping expansion volume was weak. Popping expansion volume was negatively and weakly correlated with most secondary traits except kernel aspect and number of unpopped kernels. The direct effects of kernel aspect score on popping expansion volume were large and negative. Other traits showed small direct and indirect effects on popping expansion volume. Traits including days to anthesis, ear prolificacy and ear aspect exhibited large direct effects on seed yield. Indirect and direct effects of other traits on seed yield were small. Relationship among several secondary traits was small. The results obtained showed that selection for high seed yield will not negatively impact popping expansion volume and vice versa, therefore, popping expansion volume and seed yield can be improved concurrently. Overall, indirect effects of secondary traits on seed yield and popping expansion volume were small; this supported the focus on direct selection of these traits to improve seed yield and popping ability. Based on the study of genetic diversity and variability, inbred lines showed large genetic variation and high heritability for 18 traits. Phenotypic and genetic coefficient of variation was high in seven and six traits, respectively. A large percentage of genetic advance was recorded in 11 traits. Dendogram derived from phenotypic data grouped the inbred lines into four to seven clusters depending on heritability. Dendogram produced from 22 SSR markers grouped inbred lines into five clusters. Overall, the study showed that, maximum popping ability of inbred lines is dependent on the method used. Simultaneous improvement of seed yield and popping expansion volume is possible through selection of inbred lines combining both high popping expansion volume and seed yield. Improvement of the two traits should be based on selection for traits with large direct effects. The magnitude of genetic diversity among the inbred lines was large; therefore, distant inbred lines can be selected as parents and crossed to develop new varieties that are locally adapted. Above all, the results have implications for the methods which would be used to process popcorn by consumers especially in developing rural communities. / Thesis (M.Sc.Agric.)-University of KwaZulu-Natal, Pietermaritzburg, 2012.

Syftet med denna studie var att undersöka samspelet mellan genus och matlagning samt hur deras roller utspelas i matlagningsprogrammen. Ett urval av tidigare forskning som behandlar vårt specifika ämne samt hur vår studie särskiljer sig från dem återfinns under kapitel två. Med hjälp av de två metoderna kvantitativ och kvalitativ innehållsanalys analyserades innehållet i utvalda avsnitt ur ”Mat” och ”Vad blir det för mat?”. Urvalet av de avsnitt som studerade skedde med ett systematiskt urval. Med Erving Goffmans teori och utvalda nyckelbegrepp skapades ett kodschema som vi sedan applicerade i studiens analysdel. Vi har på ett detaljerat sätt studerat programmen för att se vem som gör vad samt på vilket sätt det presenteras med genusperspektivet i åtanke. Det vi kom fram till var att genus var en väsentlig faktor till de främsta skillnaderna i programmen som i sin tur påverkade aktörernas roller. / The purpose of this study was to examine the interaction between gender and cooking, and how their roles unfolding in cooking programs. A selection of previous research that addresses our specific topic and how our study differs from those found in chapter two. Using the two methods quantitative and qualitative content analysis analyzed the contents of selected passages from "Mat" and "Vad blir det för mat? '. The selection of the sections studied were made with a systematic sample. With Erving Goffman's theory and selected key concepts created a coding scheme which we then applied in the study analysis section. We have a detailed manner studied programs to see who is doing what and how it is presented with a gender perspective in mind. What we came up with was that gender was a significant factor for the primary differences in the programs, which in turn affected the actors' roles.

Our contemporary American food system has created complex environments for decisions and actions around food, and those decisions have implications for culture, health, natural resources, social relations, and the economy. And yet, as scholars, we do not understand the particulars of how people actually cook for themselves and their families. This study explores how race and socioeconomic class interact with individual experience of "food agency," or personal capacity to plan and prepare meals within one's food environment. It is one stage in a multiphase project developing a comprehensive theory of food agency, applicable in any context; a scale for measuring that agency; and a cooking pedagogy for increasing it. This research was based on an explanatory sequential mixed methods design: a qualitative follow-up to quantitative research (see Creswell & Plano Clark, 2011). It is an in-depth qualitative investigation with low-income participants of color, a population that had previously not been included in the development of food agency theory. The study's population was a mix of Drexel University students and community residents of Mantua, in Philadelphia, PA, and was recruited from Drexel's Healthy Cooking Techniques summer course. Data collection included semi-structured interviews and survey administration, and also utilized food agency scale survey responses. Analysis and results are divided into two papers, one narrative, and one a comparison between quantitative components of the food agency scale and corresponding qualitative data. Narrative analysis reinforces the notion that food agency is incredibly complex and self-referential. People with high self-efficacy around food may feel like they have a high level of agency, even if they can identify ways that societal structures impede them. Mixed-methods analysis reveals aspects of food agency that are not reflected by the scale: specifically, strategies for procuring food; environmental and financial impediments to that procurement; and aspiration for greater self-sufficiency and healthfulness in preparing food. Participants are intentional and skillful in resisting economic and environmental obstacles to feeding themselves. They want to be supported in building skills for that daily endeavor. The food agency scale does not gauge many of the strategies with which they resist obstacles, and therefore might be better cast as a cooking action scale, rather than a measure of comprehensive food agency.

The final work maps situation about multicultural education on the second level of primary school and engage in subjects, methods and means, which are used to reach the aim of multicultural education. Following the results of questionnaire research, which were send to teachers propose an aplication to working activities expecially cooking in form of some multikultural lessons.

Différents facteurs sont connus pour affecter les paramètres de qualité du foie gras. Parmi ces paramètres, la fonte est considérée comme étant la plus critique du point de vue des producteurs et des consommateurs. Outre les facteurs déjà connus, le but de ce travail est d’étudier si les activités protéolytiques hépatiques pourraient jouer un rôle dans le déterminisme de la qualité du foie gras. Pour atteindre cet objectif, trois expérimentations ont été menées, dans lesquelles nous avons utilisé des approches biochimiques et protéolytiques ainsi que des mesures de qualité. Dans ces trois expériences nous avons évalué : 1) l’effet du gavage chez deux types génétiques de canards, 2) l’effet de la vitesse de refroidissement et du stockage post mortem et 3) l’effet de la variabilité de taux de fonte sur les activités protéolytiques. Nos résultats montrent que les activités protéolytiques restent constantes ou baissent avec le gavage. De plus, malgré des différences connues quant à leur capacité à développer une stéatose hépatique, les canards de Barbarie et les canards Pékin ont réagis de la même façon en ce qui concerne leurs activités protéolytiques. En ce qui concerne l’effet des différentes vitesses de refroidissement, nous avons montré que plus le refroidissement est lent, plus le foie fond et que ceci est –au moins partiellement- due à des activités protéolytiques plus élevées. Finalement, nous avons montré que les foies à fonte élevée présentés également des activités protéolytiques supérieures à celles des foies à fonte faible. Dans cette thèse, nous avons pu mettre en évidence certaines relations existantes entre la protéolyse hépatique et les qualités du foie gras de canard. Cependant, d’autres études seront nécessaires pour mieux comprendre les mécanismes responsables de ces relations dans le but d’exploiter le potentiel des protéases dans la maîtrise de la qualité du foie gras. / Different factors are known to affect the quality parameters of « foie gras ». Among those parameters, the cooking loss is considered to be the most critical one in the eyes of both producers and consumers. Besides already known factors, the objective of this work is to investigate whether proteolytic activities might play a role in the determinism of « foie gras» cooking losses. To achieve this objective three experiments were conducted in which we used biochemical and proteomic approaches as well as quality analysis. In these three different experiments we evaluated: 1) the effect of overfeeding in two breeds of ducks (Muscovy and Pekin ducks) 2) the effect of chilling rate and post mortem storage and 3) the effect of cooking loss variability on proteolytic activities. Our results show that overfeeding either does not affect proteases activities, either causes their decrease. In addition, despite the known differences regarding their ability to develop hepatic steatosis, in our study Muscovy and Pekin ducks’ proteolytic activities responded similarly to overfeeding. Concerning the effect of chilling rates, we showed that the slower the chilling rate the higher the melting after cooking. This result is - at least partially- due to higher proteolytic activities. Finally we showed that livers with a high melting rate presented higher proteolytic activities than those with a low melting rate. In this thesis, we were able to expose certain relations between hepatic proteolysis and fatty liver qualities. However, more studies are required to better understand the mechanisms underlying these relations in the goal of exploiting the potential of proteases in fatty liver quality control.

A dissertation submitted to the Faculty of Science, University of the Witwatersrand, in fulfilment of the requirements for the degree of Master of Science. Johannesburg, 2015. / Over 60% of the Swazi population resides in rural areas and rely on woodfuel for their daily cooking needs. Cooking with woodfuel on open fires is inefficient and unhealthy, leading to millions of deaths of women and children each year while also contributing to environmental degradation. This has necessitated the implementation of Government’s clean cookstoves programme in Swaziland. This study focused on household stove users in six chiefdoms in the Lower Usuthu Sustainable Land Management (LUSLM) Project area in Siphofaneni Swaziland. A survey conducted through the dissemination of a questionnaire was used to investigate how rural perceptions impact on the adoption of clean cookstove technologies as an alternative household energy technology contributing towards sustainable development in rural Swaziland. Results from this study indicate that although cooking on an open fire was the least desired cooking technology, only 2% of households in the project area own clean cookstoves and less than half of the households had knowledge of cookstoves. The study further revealed that over 80% of the households in the survey area would prefer using a clean cookstoves to reduce the labour intensive task of collecting firewood as well as reducing exposure to smoke. The households found to have some knowledge of the benefits of clean cookstoves indicated the willingness to pay for a clean cookstove; however, a third of the respondents indicated a preference of obtaining a free clean cookstove. The price and availability of the clean cookstove in rural areas were two main barriers to increased uptake of the stoves, coupled with the need to purchase new pots. Despite the general lack of awareness of these technologies, challenges such as danger of the stoves to children and stove durability were also cited. The results indicate the need for the ongoing clean cookstove programme being implemented by the Government of Swaziland to improve on its strategy, to focus on incorporation of perceptions of rural stove users in development of appropriate cookstove designs, distribution models, and the design and implementation of a cookstove quality control programme.

Community cookbooks operate through a rhetoric of place as ways of thinking about belonging and influencing communal identities. They reveal much about a community, including the sharing of memories and tradition, geographical identification, and representation of socio-cultural hierarchies and habits. For that reason, this paper advances the claim that the discourse and visuality in community cookbooks, specifically the cookbooks 200 Years of Charleston Cooking, Charleston Receipts, and Charleston Receipts Repeats published during the height of a renaissance in Southern literature, influenced the identity of “Southerness” which, taken in conjunction with place, space, and time has resulted in a unification of the changing American South. Using Carolyn Miller’s notions of genre criticism on the basis of genres as social movements, community cookbooks qualify for the genre label of domestic literature in terms of content and rhetorical influence. To prove my claim, the use of images, recipes, and folklore within the pages are analyzed with five a posteriori themes that discuss relations between a sense of place and its foodways. / Includes bibliography. / Thesis (M.A.)--Florida Atlantic University, 2016. / FAU Electronic Theses and Dissertations Collection

Estudos sobre a vitamina K têm evidenciado seu papel na manutenção da saúde óssea e vascular. A atuação desta vitamina em tecidos extra-hepáticos não é considerada na recomendação dietética da DRI de 2001, sendo reconhecidas necessidades maiores para função óssea em pessoas acima dos 60 anos e em indivíduos que fazem uso de medicamentos antivitamina K. Visando colaborar com pesquisas futuras, onde o conhecimento do teor de vitamina K1 é relevante, além de contribuir com dados para Tabela Brasileira de Composição de Alimentos - TBCA-USP, o presente trabalho foi conduzido para determinação do teor de filoquinona (vitamina K1) de hortaliças consumidas na cidade de São Paulo. As hortaliças analisadas foram escolhidas após a conclusão de um inquérito alimentar realizado, com adultos e idosos, num projeto de pesquisa desenvolvido junto ao Departamento de Alimentos e Nutrição Experimental da FCF/USP visando a análise da ingestão diária de vitamina K. Desta forma, foram analisadas as hortaliças mais consumidas por esses grupos, submetidas ou não ao processo de cocção. Estas amostras foram adquiridas diretamente na CEAGESP - Companhia de Entrepostos e Armazéns Gerais de São Paulo. As metodologias empregadas na determinação da filoquinona (vitamina K1) foram extração e purificação pelo método líquido-líquido utilizando solventes orgânicos e quantificação através da Cromatografia Líquida de Alta Eficiência (CLAE). Os resultados mostraram que as amostras de hortaliças de colorações verdes mais escuras apresentaram os maiores teores da vitamina como: salsa 491,05 µg/100g; espinafre 375,01 µg/100g, quando comparados com as amostras de colorações verdes mais claras as quais como é o caso da alface americana 113,42 µg/100g e a couve-flor 32,55 µg/100g. A maioria das hortaliças analisadas apresentaram variações entre as diferentes épocas do ano e quando comparadas com dados da literatura. / Studies on vitamin K have shown its role in maintaining bone and vascular health. The role of this vitamin in extrahepatic tissues is not considered in the dietary recommendation of DRI 2001. Increased need for vitamin K intake is recognized for the bone function in people over age 60 and individuals who use anti-vitamin K drugs. Aiming at supporting future research, where knowledge of vitamin K1 is relevant, and contribute data to the Brazilian Table of Food Composition - TBCA-USP, this study was conducted to determine the level of phylloquinone (vitamin K1) of vegetables consumed in the city of São Paulo. The vegetables studied were chosen after completion of a nutrition survey carried out with adults and elderly people, a research project developed by the Department of Food and Experimental Nutrition FCF / USP aimed at analyzing the daily intake of vitamin K. Therefore, we analyzed the most consumed vegetables by these groups submitted or not to the cooking process. These samples were acquired directly at CEAGESP - General Warehouses Company of São Paulo. The methodologies employed in the determination of phylloquinone (vitamin K1) were extraction and purification method using liquid-liquid organic solvents followed by High Performance Liquid Chromatography (HPLC). The results showed that the samples of darker green vegetables showed the highest levels of vitamin such as parsley (491.05 µg/100g) and spinach (375.01 µg/100g), when compared with samples of lighter coloration (e.g. 113.42 µg/100g lettuce, and 32.55 µg/100g cauliflower). Most vegetables analyzed showed variation in results when compared to the different seasons and the literature data.

Apesar de a culinária ser tema constante de programas de TV, seções de jornais e revistas, livros de receitas e diversas outras publicações, ainda é pouco estudada no meio acadêmico. Normalmente desconsiderada como linguagem especializada, a área não é contemplada com grande oferta de materiais de referência, ainda mais escassos quando consideramos o par de línguas português-inglês. No que tange à culinária tipicamente brasileira, não há disponíveis no mercado materiais que abranjam termos e fraseologias que auxiliem tradutores e redatores da área na produção de textos em língua inglesa. Consequentemente, não raro essa tarefa resulta em equivalentes equivocados, falta de naturalidade e adaptações que acarretam a descaracterização de referências culturais. Com o objetivo de identificar os termos próprios da culinária brasileira que constituem as entradas do dicionário e equivalentes, definições, fraseologias e outras informações relevantes em língua inglesa, construímos um corpus de estudo a partir de livros de receitas, que foi investigado segundo os preceitos da Linguística de Corpus. Esse corpus é constituído por um subcorpus comparável e um paralelo. O primeiro é composto de onze livros escritos originalmente em português e em inglês, contabilizando aproximadamente 430.000 palavras em cada idioma. O subcorpus paralelo compreende seis dos onze livros escritos originalmente em português e suas respectivas traduções para a língua inglesa. Duas ferramentas computacionais foram utilizadas no processamento desse material: o WordSmith Tools 6.0 e o ParaConc. A partir das palavras-chave-chave simples e compostas em português palavras significativamente mais recorrentes em no mínimo dois dos onze livros , buscamos equivalentes no material em língua inglesa. Os resultados mostraram que nem sempre há correspondência entre o conteúdo selecionado para compor os livros de culinária brasileira escritos em português e em inglês. No material em português, observamos maior presença de receitas emblemáticas e ingredientes típicos de algumas regiões, ao passo que em inglês sobressaem pratos do dia a dia, comprovando que a divulgação da culinária brasileira pelo brasileiro está atrelada a questões nacionalistas de preservação de símbolos, diferente daquela propagada em língua inglesa, talvez mais baseada na observação dos hábitos alimentares brasileiros. Diante dessa discrepância, nem sempre foi possível identificar equivalentes e, consequentemente, fraseologias para as referências culturais brasileiras nas receitas escritas originalmente em inglês. Nesses casos, recorremos à versão em inglês do subcorpus paralelo. Verificamos, também, que os textos em português utilizam uma linguagem mais informal e menos detalhada, observada especialmente na seção da receita dedicada ao modo de preparo. Para a construção do dicionário, utilizamos o software TshwaneLex A metodologia se mostrou adequada para o levantamento da terminologia e de equivalentes da área, podendo, assim, ser aplicada a outras pesquisas que partam de dados empíricos. / The aim of this dissertation is to build the Portuguese-English Dictionary of Brazilian Cooking. Although cooking is a common theme of TV shows, newspaper and magazine sections, cookbooks and various publications, it has been underestimated by scholars. Usually disregarded as specialized language, it does not count with a large supply of reference materials. This is especially true when we consider the pair of languages Portuguese-English. Regarding the typical Brazilian cooking, works covering terms and phraseologies which could help translators and writers with the production of texts in the area are nonexistent. Consequently, the task results in problems such as the use of wrong equivalents, lack of fluency and adaptations that lead to mischaracterization of cultural references. In order to identify the terms which are characteristic of Brazilian cooking which constitute the dictionary entries and their equivalents, definitions, phraseologies and other relevant information in English, we built a corpus from cookbooks. This corpus, which consists of a comparable and a parallel subcorpus, was investigated with the methodology underlying Corpus Linguistics. The first comparable corpus comprises eleven books originally written in Portuguese and in English, accounting for about 430,000 words in each language. The parallel subcorpus is made up of six of the eleven books originally written in Portuguese and their translations into English. The data were drawn by two computational tools: WordSmith Tools 6.0 and ParaConc. From simple and complex key-keywords in Portuguese words which are significantly more reccurrent in at least two of the eleven books considered , we searched for equivalents in the English texts. Results showed differences between Brazilian cookbooks written in Portuguese vis-à-vis those written in English. Concerning the recipes written in Portuguese, we observed a higher presence of emblematic dishes and ingredients which are typical of some regions. On the other hand, day to day recipes stand out in the books written in English, confirming that Brazilians are more influenced by nationalist issues when choosing their characteristic dishes, whereas foreigners seem to base their choices on observation of eating habits. Due to this discrepancy, the English books at times failed to provide equivalents for some of the Brazilian cultural references. In such cases, we resorted to the English version of the parallel subcorpus. We also observed that the recipes in Portuguese use a more informal language and are less detailed, mainly when we analyze the section devoted to preparation. To build the dictionary we used the software TshwaneLex. The results showed that the methodology was useful for identifying terms, phraseologies and equivalents in a specialized area. This may motivate other researchers to attempt to use it in other studies which deal with empirical data.