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.

Amendment of organic compost proprieties through composting-vermicomposting integration

The aim of the current study is to evaluate the effects of integrating composting-vermicomposting to improve the organic compost as from the physicochemical analyses and by their application on Brachiaria decumbens growth. Experiments carried out in composting unit used 30:1 ratio of nitrogen-rich organic waste (raw vegetables, fruits and cooked food) and carbon (dry grass) in 2 pile configurations (with, or without passive aeration). After 60 days, product was subjected to vermicomposting for 45 days. Composts were analyzed to check their quality (temperature, pH, moisture, organic carbon, nitrogen and phosphorus levels), as well as compared to each other as biofertilizers (10% (w/v)) for B. decumbens growth. Data have suggested that the vermicomposting process improved the compost pile by increasing its nitrogen (1.26% to 1.95%), phosphorus (0.64% to 1.2%) and organic carbon contents (17.1% to 18.9%). B. decumbens growth showed no significant differences between those treatments, which indicates that organic fraction should be increased (>10%) to release their nutrients to plant.

Pola Hidup Sehat Mahasiswa di Masa Pandemi Covid-19: Studi Kasus di Kelurahan Tombolo, Kabupaten Gowa

The Covid-19 pandemic, which has been endemic since the end of 2019 until the end of 2020, has claimed many victims. One way to prevent the spread is by implementing a healthy lifestyle that may increase immunity and endurance, and many of those infected are people aged 50 years and over who have a history of chronic diseases and congenital diseases. Therefore, many young people feel they don't need to be afraid of Covid-19 and don't pay too much attention to a healthy lifestyle. Students who are between late teens and early twenties are a busy age, both in terms of academic activities and non-academic activities, often making them neglect a healthy lifestyle. This article deals with healthy life pattern among college students. This qualitative study was conducted in the village of Tombolo, Gowa Regency between October and December 2020. This location was chosen because based on data, those infected with Covid-19 in this location are relatively low. Data collection was carried out by in-depth interviews with 10 college student, consisting of five men and five women, aged between 19 and 23 years. The study shows that in 2016 the government had launched the Healthy Living Community Movement (GERMAS). Although the government has recommended prevention of Covid-19 with the 3M movement (washing hands, wearing masks, maintaining distance), GERMAS is revealed in the form of activities that support more complex Covid-19 prevention which include: washing hands with soap, eating balanced nutritious food, exercise and adequate rest, maintain environmental hygiene, do not smoke, drink eight glasses of mineral water/day, eat perfectly cooked food and do not eat meat from animals that have the potential to transmit, if fever and shortness of breath go to a health facility immediately, wear a mask if cough or cover your mouth with the inside of your upper arm, and pray. Students' perceptions of a healthy lifestyle are related to how a person pays attention to eating/drinking, physical activities (exercise), and their resting time to avoid Covid-19. These perceptions are intertwined with the healthy lifestyle applied by students, in the form of personal hygiene patterns, eating patterns, exercise patterns, and resting patterns.

Prospect of microbial food borne diseases in Pakistan: a review

Nowadays food borne illness is most common in people due to their epidemic nature. These diseases affect the human digestive system through bacteria, viruses and parasites. The agents of illness are transmitted in our body through various types of food items, water and uncooked. Pathogens show drastic changes in immunosuppressant people. This review gives general insights to harmful microbial life. Pakistan is a developed country and because of its improper food management, a lot of gastrointestinal problems are noted in many patients. Bacteria are most common agents to spread diarrhoea, villi infection, constipation and dysenteric disease in human and induce the rejection of organ transplant. Enhancement of their lifestyle, properly cooked food should be used and to overcome the outbreak of the diseases.

The Nutritional Content of Rescued Food Conveyed by a Food Aid Organization

Background: The number of food-insecure families in the European Union has increased, resulting in an increasing number of households depending on food assistance programs. The aim in this study was to evaluate the nutrient content of food rescued by a food aid organization that rescues and redistributes fresh or freshly cooked food to low-income households. Methods: To determine the nutritional content of food hampers provided by our case study organization, we weighed all items of food hampers in three weighing rounds over a period of four months. The Food Insecurity Experience Scale (FIES) was applied to measure households’ food insecurity. Results: Our results show that, at our case study food aid organization, food donations substantially contribute to energy, macro, and micronutrient dietary recommendation intake (DRI). Conclusions: When evaluating how these nutrients contribute to alleviating food insecurity of the beneficiary households, we found that the perception of food insecurity is independent of the amount of nutrients served. To the best of our knowledge, this is the first study measuring the nutritional content of fresh or freshly cooked rescued food conveyed by a food aid organization.

Semiotics of digital cacogastromania

cucinaremale (“badcooking” or “cookingbadly”) is an Italian Facebook group created in 2014 which now (February 2020) counts more than 126,000 members. It was conceived to let members post their everyday culinary disasters and amusingly show solidarity with each other, while struggling in a cruel world where — as the official description suggests — everybody seems to have become a professional cook, capable of distinguishing even the different types of salt on the market: “Enough with this craze for cooking: hurray for pre-cooked food!”. The article proposes an analysis of the culinary ideologies at stake and a typology of the textual practices carried out by the cattivicuochi (“badcooks”). cucinaremale provides a true manifesto against the global food craze better known as gastromania — a true cacogastromania (“bad gastromania” or “mania for the bad food”).

JUNK FOOD CONSUMPTION AMONG COLLEGE STUDENTS IN MYSORE CITY

Consuming junk food is increasing in a very rapid way nowadays. Junk food represents food which is quickly prepared and eaten outside the home. This type of food is easily and quickly prepared, however, it refers mainly to the food that is prepared from precooked or preheated ingredients then packed and sold in stores or restaurants. The adolescents prefer to have junk food rather homemade cooked food, because it is available readily, in their ngertips (online), and it is been served quickly, tasty and deliciously prepared were available within fraction of seconds. Therefore the youngsters are fond of junk food consumption without knowing its impact on health. The present study attempted to know the perception on junk food consumption among college students in Mysore city. The convenient sampling method was adopted to collect data from six colleges covering 128 students. Descriptive research design has been chosen to examine the knowledge and perception on junk food. In the result it is found that 93% respondents prefer to consume junk food, 64% respondents preferred evening, and 74% respondents favoured street food.

Categorizing Foods by Relative Healthfulness: A Scoping Review of Front of Pack Labelling

Worksites are a suitable platform for employees to engage in behavioral change towards a healthy lifestyle by the modification of the food environment. Grading canteen foods at worksites into categories of relative healthfulness is an important indicator in the planning of food environmental interventions. However, in the absence of mandatory front of pack (FOP) labelling in South Africa, categorizing packaged and cooked food at worksite canteens is challenging. A scoping review was conducted on FOP labelling schemes to inform the selection of a FOP labelling scheme best suited for canteen foods at worksites in South Africa. The results of the scoping study, tabulated into a narrative summary, showed that there are several well-developed approaches to classifying foods by relative healthfulness through nutrient profiling and different forms of expression. It is recommended that because worksite canteen food sales in South Africa include both packaged and cooked food, and that a general test of various labelling schemes should be conducted to determine if a directional change is made towards purchasing healthier foods. Grading foods using interpretational aides such as an adapted FOP nutrition label to the South African context into categories of relative healthfulness can be a practical tool to inform food environmental interventions at worksite canteens and beyond.

Prevalence of Listeria monocytogenes and Salmonella spp. in Different Ready to Eat Foods from Large Retailers and Canteens over a 2-Year Period in Northern Italy

This study aims to give an overview of the prevalence of Listeria monocytogenes and Salmonella spp. in 9727 samples (2996 for L. monocytogenes and 6731 for Salmonella spp.) from different categories of ready-to-eat (RTE) foods, collected over 2 years from 28 large retailers and 148 canteens in the regions of northern Italy. The RTE samples were classified into two groups according to the preparation methods: (i) multi-ingredient preparations consisting of fully cooked food ready for immediate consumption, or with minimal further handling before consumption (Group A), and (ii) multi-ingredient preparations consisting of cooked and uncooked food, or preparations consisting of only raw ingredients (Group B). L. monocytogenes and Salmonella spp. were investigated in both of these categories. The overall prevalence of L. monocytogenes and Salmonella spp. was 0.13% and 0.07%, respectively. More specifically, L. monocytogenes was found in 0.04% of 2442 analysed RTE food samples belonging to group A and in 0.54% of 554 samples belonging to group B. Furthermore, 0.03% of 5367 RTE food samples from group A and 0.21% of 1364 samples from group B tested positive for Salmonella spp. In conclusion, the results obtained in this study can provide a significant contribution to L. monocytogenes and Salmonella spp. risk analysis in RTE foods.

Abdominal Pain in Young Adults

Aim. A study of abdominal pain incidence in young adults in relation to dietary habits and psychological profile for advancement of health-promoting technologies.Materials and methods. An anonymous quiz survey covered 3,634 students enrolled at Omsk State Medical University in higher and secondary vocational education programmes via online use of the GSRS and WHO CINDI programme questionnaires to assess eating patterns and dietary preferences, as well as a brief multifactor personality inventory scale. Respondents with abdominal pain were divided into subcohorts by pain severity according to GSRS scores (mild, moderate or severe pain).Results. Abdominal pain was reported by 2,300 (63.29%) respondents, of whom 1,243 (54.0%) rated symptoms as mild, 996 (43.3%) and 61 (2.7%) — as moderate to severe. Abdominal pain complaints were more frequent in women (2I = 33.96, p <0.001), but gender had no effect on pain intensity. Pain associated with abdominal bloating and distention (57.65%), gastroesophageal reflux symptoms (38.75%), constipation (30.54%) or diarrhoea (28.4%). The presence and severity of abdominal pain was distinctive of individuals spending the most of average monthly income on food purchase and those actively consuming tea, coffee, added sugar, extra salt in cooked food, while having low intake of fruit and vegetables. A typical personality in severe abdominal pain is hypothymic depressive, hypochondriac in moderate and psychasthenic in mild pain.Conclusion. Abdominal pain is common among medical students predominating in females, associates with the eating pattern, dietary habits and psychological profile.