Optimal Cooking Procedure Presentation System for Multiple Recipes and Investigating Its Effect

As the number of users who cook their own food increases, there is increasing demand for an optimal cooking procedure for multiple dishes, but the optimal cooking procedure varies from user to user due to the difference of each user’s cooking skill and environment. In this paper, we propose a system of presenting optimal cooking procedures that enables parallel cooking of multiple recipes. We formulate the problem of deciding optimal cooking procedures as a task scheduling problem by creating a task graph for each recipe. To reduce execution time, we propose two extensions to the preprocessing and bounding operation of PDF/IHS, a sequential optimization algorithm for the task scheduling problem, each taking into account the cooking characteristics. We confirmed that the proposed algorithm can reduce execution time by up to 44% compared to the base PDF/IHS, and increase execution time by about 900 times even when the number of required searches increases by 10,000 times. In addition, through the experiment with three recipes for 10 participants each, it was confirmed that by following the optimal cooking procedure for a certain menu, the actual cooking time was reduced by up to 13 min (14.8% of the time when users cooked freely) compared to the time when users cooked freely.

Assessing Perceptions of Barriers to Healthy Eating Among Represented and Underrepresented Students at UC Davis (OR13-06-19)

Objectives The primary objective was to develop a needs assessment questionnaire that assesses perceptions that may serve as barriers to healthy eating behavior, and to assess the differences in perceptions between traditionally underrepresented (US) and represented (RS) students. This study also explored the most commonly used social media platforms used among UC Davis Students. Methods The needs assessment was distributed through available listservs using a modified Dillman approach and through the “MyUCDavis” Homepage, a UC Davis marketing channel. Ten $25 Gift Cards were raffled to interested students as an incentive. Likert scale questions were developed for each of the measured perceptions and were then grouped to create composite variables of convenience, finances, cooking skill self-efficacy, interest in improving cooking skill, and cultural background (measured as “healthy options” and “food preferences”). Internal consistency for each composite variable was assessed using Cronbach's alpha. Mann Whitney U-Tests were used to analyze the differences in the composite variables between US and RS groups. Results Most of the composite variables had at least moderate internal consistency (Cronbach's alpha = 0.7 - 0.85, while two had low internal consistency. The US group scored higher in the perceived barriers of convenience (P = 0.001) and finances (P < 0.005), demonstrated lower cooking skill self-efficacy (P < 0.005), and preferred more familiar food choices (P < 0.005). There were no differences between groups in the perceptions of healthy options (P < 0.114). The most popular social media platforms included Facebook, Instagram, and YouTube. Conclusions US were affected more by the perceived barriers as they scored higher in the convenience, finances, and food preferences composite variables, and had lower cooking skill self-efficacy than RS counterparts. Future studies can examine the effects of addressing the perceived barriers via a targeted social media marketing strategy using Facebook, Instagram, and YouTube. Funding Sources Funding and resources were provided by the UCOP Global Food Initiative, the Center for Student Affairs and Assessment, the Student Affairs Marketing and Communications department, the Aggie Compass Basic Needs Center, as well as the Scherr lab group.

Modern Transference of Domestic Cooking Skills

As the primary source of learning cooking skills; it is vital to understand what mothers think about the transference of cooking skills to their children. The current analysis aimed to highlight mothers’ perceptions of children’s involvement and cooking practices within the home setting. Sixteen focus group discussions were conducted on the island of Ireland (Republic of Ireland and Northern Ireland [UK]) with 141 mothers aged 20–39 years old. All focus groups were transcribed verbatim and an inductive thematic analysis using NVivo software was undertaken. Seven themes emerged from the dataset; (1) “How we learned to cook”; (2) “Who’s the boss”; (3) “Children in the way”; (4) “Keep kids out”; (5) “Involvement means eating”; (6) “Intentions versus reality”; and (7) “Kids’ ‘interest’ in cooking”. These themes illustrate a lack of cooking skill transference in relation to everyday meal preparation in modern times. The culture of children in the kitchen has vastly changed; and opportunities for children to learn basic skills are currently limited. Further research is required to confirm the findings that emerged from this analysis.

Tanggapan Warga Belajar terhadap Komunikasi Instruksional Instruktur Pelatihan Memasak Kue di SPNF SKB Kota Payakumbuh

This research is motivated by the success of entrepreneurship cooking skill. The purpose of this study was to describe the responses of learners to instructional communication of cooking instructor in cooking instruction in the explanation of learning materials, initial ability assessment, strategy setting, and feedback. This type of research is descriptive quantitative. The population in the study amounted to 15 people. The sample in this study is the total number of respondents. Data collection techniques used were interviews, while data collection tools used interview guidelines. Data analysis techniques using the formula percentage. The result of the research showed that the respondent's response to instructional instruction of instructor in (1) explanation of learning material of cooking cake training is categorized very good, (2) assessment of early ability of learners of cake cooking training categorized very good, (3) instructional strategy stipulation cake cooking training categorized very good, (4) feedback cooking cake is categorized very well.

Effectiveness of Australian cooking skill interventions

Purpose The purpose of this paper is to assess the effectiveness of cooking skill interventions (CSIs) targeting adults to improve dietary intakes in public health nutrition settings. Design/methodology/approach A scoping review of the literature was used to identify and assess the quality and effectiveness of Australian single-strategy CSIs and multi-strategy programmes that included cooking for independent healthy people older than 16 years from 1992 to 2015. Findings There were only 15 interventions (n=15) identified for review and included CSIs as single strategies (n=8) or as part of multi-strategy programmes (n=7) over 23 years. The majority of the interventions were rated as weak in quality (66 per cent) due to their study design, lack of control groups, lack of validated evaluation measures and small sample sizes. Just over half (53 per cent) of the CSIs reviewed described some measurement related to improved dietary behaviours. Research limitations/implications There is inconclusive evidence that CSIs are effective in changing dietary behaviours in Australia. However, they are valued by policymakers and practitioners and used in public health nutrition programmes, particularly for indigenous groups. Originality/value This is the first time that CSIs have been reviewed in an Australian context and they provide evidence of the critical need to improve the quality CSIs to positively influence dietary behaviour change in Australia.