Energy poverty is defined as the lack of access of households in developing countries to modern energy sources, and their consequent reliance on solid biomass fuels for cooking. So-called “Improved stoves” have been promoted by various public and private actors since the 1970s to tackle various environmental and health challenges associated with biomass use. Impact studies of such projects are usually based on on-site surveys about the stoves’ use, and thus are extremely site-specific, and difficultly generalizable. This thesis project aims to introduce a novel approach to impact assessment of improved cooking stoves on both local energy needs and deforestation in the area. This approach will base most of its figures and assumptions on calculated energy needs rather than survey reports. This will result in a highly flexible energy model, which can be used and adapted to help decision and policy makers in their function. The area of Nyeri County, Kenya, where the author completed a one-month field study, is used throughout the thesis as a case study in order to validate the model.

The aim of this study is to perform a baseline energy survey to understand the existing energy demand and usepattern and to verify the feasibility of a small scale poly-generation project supported by renewable sources ofenergy (biogas based) in a rural area of Bangladesh. A poly-generation solution shall provide multiple outputservices of clean gas, electricity and arsenic free water supply. The project requires using animal dung oragricultural waste to produce biogas and electric energy. The study has analyzed the demand of domesticenergy and water of the village named ‘Matipukur’ in the Jessore district in Bangladesh. The study alsoconsidered available biomass feedstock and energy potential surrounding the village area, as well as the socioeconomicstatus of villagers. The case study included a door to door survey to collect relevant information.Three different economic groups in terms of income scale were investigated throughout the study to obtainbetter insight of the energy-water access situation, requirements and related problems in the village. Almost 98% household of this village relies on biomass for energy due to limited access of modern fuel. Thevillage has various biomass potential in the form of animal dung, fuel wood and agricultural waste which can beused for cooking or serve as the basis for other energy carriers. Kerosene is used for lighting. Among thedifferent fuels, dung meets about 44% of the total demand. The contribution of other fuels for domestic use is24% firewood, 22% agricultural waste, and 2% kerosene. The analytical observation found that the annualaverage energy demand of the village is 8.45 GJ per capita. The share of average demand for cooking and3lighting energy is 8.24 GJ per person/year and 0.21 GJ per person/year respectively. The energy consumptionvaries within different income groups. This study has examined the income per capita, family size, education,agricultural land holding per capita, priorities of their annual expenditure etc. which have direct influence onthe fuel consumption pattern of the household. It could be observed that expenses on energy changes as theincome level increases. About awareness of biogas opportunities and willingness to provide feedstock for apoly generation project, the majority of households answered positively, that is, indicating that they wouldcontribute. Educated respondents showed more positive attitude. Regarding changing of traditional cooking,about 95% of the respondents want to change to a more efficient and reliable cooking system to avoid healthand environmental problems associated with indoor biomass cooking. The study has revealed that only cow dung is not enough to produce clean energy according to demand so theco-digestion method is considered to producing biogas from various energy potentials (animal manure &agricultural waste). The poly-generation system could work with the scenario providing electricity and watersupply for the entire household and cooking gas is limited only for 2/3rd household. Rest 1/3rd household fromlow income group then could be supplied with improve cook stove to meet their daily cooking demand and tominimize indoor pollutions. It is observed that, majority of household has expressed their willingness toprovide raw materials for poly-generation plant though they are using. / SIDA funded research project "Biogas based poly generation in Bangladesh"

This paper details the process of creating a workflow to extract, structure, and categorize the text of historic-period cookbooks for future analysis using visualization applications. This includes a consideration of bias in both data science and data analysis projects. After design of the initial database and workflow, the project went through three additional rounds of testing that showed the possible limitations of the initial schema and controlled vocabularies and led to specific changes in the database. The paper considers how the database can be used to ask questions of the data, and presents possible strategies for answering these research questions. The paper concludes with a brief discussion of the possible future for textually based data science projects and cookbook analysis.

Household air pollution (HAP) has been recognized as one of the lethal causes of millions of premature deaths every year, victimizing mainly children and women. Literature suggests that transition to modern cooking fuels such as electricity, biogas from the conventional ones, for instance, fuelwood, coal, can reduce HAP, thus minimize the likelihood of respiratory health problems among household members. This study explores whether cooking fuels has an impact on children's respiratory health in the context of Nigeria, and in particular, whether modern cooking fuels can be a solution to this problem. By using the children recode of the survey data collected by the Demographic and Health Survey (DHS) for the year 2018, this study finds support to the claim that modern cooking fuels can reduce the probability of Acute Respiratory Infections (ARI) symptoms among children aged below 5 years in Nigeria. This probability is also found contingent on the age, gender, and education of the household heads. However, with regards to individual fuel types, the result seems inconclusive in some instances, mostly due to a lack of observations. The policy implication is that to reduce ARI among children, households should be encouraged to adopt modern cooking fuels, and this should follow with increasing education and empowerment opportunities for women in the household.

The thesis presents a view on a group of amateur chefs - the culinary experts- for whom the cooking has become an essential part of their identity. On the basis of the analysis of semistructured interviews and the participating observation the author studies the tricks of creating of identity of the culinary experts and their life-style. Present day liquid modernity and hyper-consumerist society in a way offers the space for paying attention to oneself and for building an own life project. The culinary art has become for some individuals very important hobby, not only because of the fact that through it they can give pleasure to their bodies, but it can also improve their social status. The text shows that the culinary art brings to amateur chefs the possibility to dedicate their life to cooking, regardless the social stratification or economical class they come from. On the other hand, there is a distinctive dimension which shows that merely the consumption of fine food does not make a fine food eater or a fine diner. The group of the culinary experts is building an exceptional social status though distinctive tricks of consumption of so called "good food". This group is not homogenous and it is relatively open to new members who must subsequently prove and demonstrate the expert knowledge of a...

Background Recipes have a major focus in the practical work in Home Economics. Pupils need subject knowledge to be able to turn theoretical instructions into practical action. When cooking, recipe reading takes place in parallel, which requires pupils to have prior knowledge and a well-developed subject language to understand how the recipe should be followed, interpret concepts, and use different working techniques. Objective The aim of the study was to investigate how pupils work with recipes in the practical work in the subject Home Economics. Method A qualitative observational study was chosen for the study. It provided an opportunity for a deeper understanding of how pupils worked with recipes. The survey was conducted at a school in Stockholm County with a total of twelve participants in ninth grade. In the analysis process, a thematic analysis was used with the aim of identifying different patterns and creating themes that highlight the studies topic. Results showed that pupils had deficiencies in the ability to follow instructions in recipes and lacked parts of the subject language needed to interpret words and concepts used in the recipes. The results also showed that the pupils had difficulty organizing and planning the work in the kitchen, in terms of time required and what work should be prioritized to be completed during the scheduled lesson time. Conclusion Knowledge in the Swedish language and Mathematics is a prerequisite of the subject Home Economic. By working across subject with Swedish and mathematics, pupils can have better conditions for developing their learning in Home Economics.

abstract: Healthy lifestyle behaviors including quality nutrition have been shown to successfully prevent chronic disease or minimize symptoms. However, many physicians lack the knowledge and skills to provide adequate nutrition counseling and education for their patients. A major component of this problem is that medical schools are not required to teach nutrition education. The purpose of this feasibility study was to compare the changes in the perceived importance of nutrition in the medical field in medical students before and after participating in a week-long interactive nutrition course in order to determine if a week-long course can positively influence students’ perceptions of nutrition. Ultimately by changing these perceptions, medical students may be able to better help patients prevent chronic disease. The participants were first year medical students at the Mayo Clinic School of Medicine (Scottsdale, AZ) who chose to participate in this medical school “Selective”. The study included a five-day curriculum of case-studies, lectures from specialized health professionals, and a cooking class led by a chef who trained in France. An anonymous pre- and post-study questionnaire with five-point Likert scale questions was used to measure changes in attitudes. The data suggest that students’ perceptions regarding the importance and relevance of nutrition in the medical shifted slightly more positive after attending this Selective, although these shifts in attitude were not statistically significant. Limitations of this study include a small sample size and selection bias, which may have decreased the potential of having significant results. Both of these factors also make the results of this study less generalizable to all medical students. This study supports the need for a larger experimental study of a similar design to verify that an interactive, evidence-based nutrition class and culinary experience increases medical students’ positive perceptions of nutrition in the medical field. / Dissertation/Thesis / Masters Thesis Nutrition 2020

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M. Tech. (Department of Chemistry, Faculty of Applied And Computer Sciences), Vaal University of Technology. / Biodiesel has an ability to solve the problem associated with the use of fossil fuels as a source of energy. The aim of this study was to produce biodiesel from waste cooking oil (WCO) by transesterification, catalysed with potassium hydroxide (KOH) supported on attapulgite (ATP) clay as the heterogeneous catalyst. WCO was used on the basis that it is one of the cheapest feedstocks for biodiesel production, is readily available and can minimise environmental impact. ATP clay was first crushed and sieved to particle sizes of ≤ 90 μm and subsequently treated with hydrochloric acid (HCl) to remove impurities. The KOH supported ATP catalyst was prepared through ion exchange method by soaking ATP into KOH solution, dried in an oven and later calcined at 400 ℃ in a furnace. The prepared catalyst and ATP clay were characterised using Hammett indicator to determine the basic strength of the catalyst. XRF and EDX were used to determine the elemental composition of the catalyst whilst XRD was used to determine the crystallinity of the ATP after modification. The functional groups of ATP were determined by FTIR. BET was utilised to determine the changes on the surface area, pore volume and pore diameter of ATP and on the other hand, SEM was used to determine the morphological changes on the surface of ATP. The XRD, FTIR, BET AND SEM-EDX showed that addition of potassium caused changes on the surface of the ATP. The optimal conditions for the transesterification reaction of waste cooking oil with methanol were found to be oil-to-methanol molar ratio of 1:15, 3wt% catalyst amount, 65 ℃, 3 h of a reaction time, at 200 rpm stirring rate and 94 % biodiesel yield was obtained. After the catalyst was reuse three consecutive times, the decrease in biodiesel yield was observed (Figure 17) after each cycle. However, the 5MKOH/ATP catalyst is heterogeneous and can be used to transesterify WCO with good yield.

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