Brazilian Cooking Skills Questionnaire Evaluation on the Using/Cooking and Consumption of Fruits and Vegetables

PurposeSelf-efficacy in cooking and consuming fruits and vegetables is one of the dimensions that compose cooking skills. This cross-sectional study aimed to assess the self-efficacy of Brazilian university students in cooking and consuming fruits and vegetables and examine the relationship of self-efficacy with sociodemographic and lifestyle characteristics.Design/methodology/approachData were collected through an online questionnaire, which was culturally adapted and validated for the studied population. Questions about self-efficacy for using basic cooking techniques (SECT), self-efficacy for using fruits, vegetables, and seasonings (SEFVS) and produce consumption self-efficacy (SEPC) were rated on a five-point Likert scale. Differences in median self-efficacy score between groups were compared using the Mann–Whitney U test or the Kruskal–Wallis test followed by the Mann–Whitney U test.Findings766 subjects participated in the study. The mean age was 21 ± 5.6 years, most respondents were female (60%), reported to know how to cook (72%), and lived with parents and/or grandparents (45%). The median SECT and SEFVS scores were 3.55, and the median SEPC score was 3.33. Female students, individuals aged more than 25 years, and students who did not live with their parents or grandparents had higher (p < 0.005) self-efficacy scores. Low SECT, SEFVS and SEPC scores were associated with having less than one hour a day to cook (p = 0.023, 0.01, and 0.002, respectively) and not knowing how to cook (p < 0.001). There was no relationship of median self-efficacy scores with source of knowledge about cooking skills or parental education.Originality/valueThe results of this study can guide interventions and public policies aimed at health promotion in the university setting.

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Combat Food Insecurity amid the COVID-19 Pandemic

University of Toronto Journal of Public Health ◽

10.33137/utjph.v2i2.36839 ◽

2021 ◽

Vol 2 (2) ◽

Author(s):

Yiran Wang

Keyword(s):

Public Health ◽

Food Insecurity ◽

Low Income ◽

Fruits And Vegetables ◽

Food Distribution ◽

Public Health Issue ◽

Cooking Skills ◽

Food Literacy ◽

Meal Preparation ◽

Skill Building

Food insecurity has long been a public health issue in Northwestern Ontario, which adds a substantial burden on social costs and health care. Food insecurity is further exacerbated during the COVID-19 pandemic, due to the closure or limited hours of emergency food and transportation services. Low-income seniors (age>65 years old) face additional risks of food insecurity due to their vulnerability to the coronavirus. To help reduce food insecurity in this specific population, an emergency food program named “Senior Food Bags” was established by Roots to Harvest at the City of Thunder Bay, which provides insights on incorporating skill-building into food distribution activities. As a dietetic intern, I participated in the planning and implementation of the project. Considering that a lack of fresh produce, limited cooking skills, and comorbidities are major barriers for local low-income seniors, we aim to impart seniors with basic cooking skills and create recipes to consider health concerns. Hence, a weekly recipe was developed to encourage seniors to use healthy ingredients (e.g. fresh and preserved produces of proteins, grains, fruits, and vegetables) included in the bag for meal preparation. No ID was required, and seniors were respectfully approached for communication during the distribution. The mid-term survey suggested that all senior participants (n=40) thought the project helped reduce food insecurity during COVID-19. 1/3 of participants mentioned being more confident and capable of preparing healthier meals. The project illustrated that skill-building and dignified services in emergency food programs can do more than provide food. To enhance the capacity of food security, the first step is to equip individuals with intentions and skills to combat food challenges. Therefore, in addition to food distribution, food donor projects should also focus on fostering individuals’ food literacy development to empower them and aid public health.

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Flavonoids in adipose tissue inflammation and atherosclerosis: one arrow, two targets

Clinical Science ◽

10.1042/cs20200356 ◽

2020 ◽

Vol 134 (12) ◽

pp. 1403-1432 ◽

Cited By ~ 2

Author(s):

Manal Muin Fardoun ◽

Dina Maaliki ◽

Nabil Halabi ◽

Rabah Iratni ◽

Alessandra Bitto ◽

...

Keyword(s):

Adipose Tissue ◽

Fruits And Vegetables ◽

Metabolic Diseases ◽

Therapeutic Agents ◽

Adipose Tissue Inflammation ◽

Cellular Mechanisms ◽

Tissue Inflammation ◽

Cholesterol Levels ◽

Naturally Occurring ◽

Pro Inflammatory Cytokines

Abstract Flavonoids are polyphenolic compounds naturally occurring in fruits and vegetables, in addition to beverages such as tea and coffee. Flavonoids are emerging as potent therapeutic agents for cardiovascular as well as metabolic diseases. Several studies corroborated an inverse relationship between flavonoid consumption and cardiovascular disease (CVD) or adipose tissue inflammation (ATI). Flavonoids exert their anti-atherogenic effects by increasing nitric oxide (NO), reducing reactive oxygen species (ROS), and decreasing pro-inflammatory cytokines. In addition, flavonoids alleviate ATI by decreasing triglyceride and cholesterol levels, as well as by attenuating inflammatory mediators. Furthermore, flavonoids inhibit synthesis of fatty acids and promote their oxidation. In this review, we discuss the effect of the main classes of flavonoids, namely flavones, flavonols, flavanols, flavanones, anthocyanins, and isoflavones, on atherosclerosis and ATI. In addition, we dissect the underlying molecular and cellular mechanisms of action for these flavonoids. We conclude by supporting the potential benefit for flavonoids in the management or treatment of CVD; yet, we call for more robust clinical studies for safety and pharmacokinetic values.

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The effect of drying methods on viscoelastic behaviour of dehydrated fruits and vegetables

International Journal of Food Science & Technology ◽

10.1046/j.1365-2621.2000.00396.x ◽

2000 ◽

Vol 35 (4) ◽

pp. 391 ◽

Cited By ~ 10

Author(s):

Magdalini K. Krokida

Keyword(s):

Fruits And Vegetables ◽

Viscoelastic Behaviour ◽

Drying Methods

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Homocysteine Levels Show Significant Differences among Mediterranean Dietary Quality Index Variables Compared to Folate and Vitamin B12 Status in Women

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000237 ◽

2015 ◽

Vol 85 (3-4) ◽

pp. 202-210 ◽

Cited By ~ 4

Author(s):

Ivona Višekruna ◽

Ivana Rumbak ◽

Ivana Rumora Samarin ◽

Irena Keser ◽

Jasmina Ranilović

Keyword(s):

Mediterranean Diet ◽

Diet Quality ◽

Quality Index ◽

Fruits And Vegetables ◽

Reproductive Age ◽

Dietary Quality ◽

Vitamin B ◽

Cross Sectional ◽

Poor Diet ◽

The Mediterranean

Abstract. Results of epidemiologic studies and clinical trials have shown that subjects following the Mediterranean diet had lower inflammatory markers such as homocysteine (Hcy). Therefore, the aim of this cross-sectional study was to assess female diet quality with the Mediterranean diet quality index (MDQI) and to determine the correlation between MDQI, homocysteine, folate and vitamin B12 levels in the blood. The study participants were 237 apparently healthy women (96 of reproductive age and 141 postmenopausal) between 25 and 93 years. For each participant, 24-hour dietary recalls for 3 days were collected, MDQI was calculated, and plasma Hcy, serum and erythrocyte folate and vitamin B12 levels were analysed. Total MDQI ranged from 8 to 10 points, which represented a medium-poor diet for the subjects. The strength of correlation using biomarkers, regardless of group type, age, gender and other measured parameters, was ranked from best (0.11) to worst (0.52) for olive oil, fish, fruits and vegetables, grains, and meat, in this order. Hcy levels showed the best response among all markers across all groups and food types. Our study shows significant differences between variables of the MDQI and Hcy levels compared to levels of folate and vitamin B12 in participants with medium-poor diet quality, as evaluated according to MDQI scores.

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