Application of Theory of Planned Behavior on the Implementation of the Emo Demo Creation of Healthy PMT with Full Nutrition in Posyandu Gedang – Gedang Village Batuputih Sumenep

Efforts to improve nutrition with healthy food consumption patterns require an derstanding of variations or training in appropriate cooking practices that are liked by the family. The purpose of developing a health promotion model by implementing an emo demo made from local food through the Theory Planned Behavior approach at the posyandu. Analytical research with cross sectional design. The independent variables are intentions, behavior, attitudes, norms and the dependent variable is the implementation of emo demo creations of healthy nutritious PMT. The population of all mothers in posyandu is 150 people, the sampling technique using random sampling is 115 people. The research instrument used a questionnaire with classical assumption test and multiple linear regression data analysis using T test and F sig < 0.05, the result of 0.039 HI was accepted, which means that there is an influence of the theory of planned behavior with the implementation of healthy and complete PMT. The conclusion is that the development of health in the field of nutrition with the emo demo method can increase understanding in the form of stories, interesting with visuals, with observation modalities that are safe for consumption and directly stimulate emotional so that changes in health behavior occur.

Food consumption habits of consumers in the Philippines: Changes amidst the pandemic

A quantitative descriptive strategy was applied to identify food patterns for Filipino consumers before, during and after the COVID-19 pandemic. Sampling was carried out using simple random sampling techniques. An electronic-questionnaire served as primary research instrument and was distributed through social media platforms to which 80 out of 250 responses were selected. Simple quantitative analysis such as mean value, frequency distribution and percentage were utilized. Results showed that the most of the respondent’s diet has wellness, social and psychological influence. Organic diet desires and self-cooking practices are continuing to grow. The study also showed that the essential aspects of food choice, health, quality and safety are increasingly being taken into account. The COVID-19 pandemic shifted the habits of food intake to healthier, influencing even the preference of consumed food. Thus, this study can be used as a theoretical guide especially for factors influencing the eating patterns during a pandemic. Ergo, food establishments can make use of the results to strategize to combat the COVID-19 pandemic by improving product quality on the basis of consumer needs and demands.

Calcium Oxalate Crystals as Raw Food Antinutrient: A Review

The nutritional value of food can be altered by the presence of antinutrients such as oxalates present abundantly in plants as ergastic crystals. High oxalate content in plant-based raw food can lead to oxalonephropathy, nephrolithiasis and renal dysfunction. Presence of oxalate can hinder the absorption of other minerals such as calcium and magnesium present in food. CaOx antinutrient intake can be minimised by avoiding plant with high oxalate content or by decreasing oxalate levels through cooking practices like, boiling, fermenting, treating with baking soda, adding yoghurt and milk etc. More sophisticated ways of minimising antinutrient intake through raw diet is by choosing genetically modified crops which are bred for low oxalate content or by choosing mutant varieties which are devoid or low in oxalate content in food crops. The future for sustainable antinutrient management and nutritional value enhancement is by incorporating genes from bacteria or fungi which are capable of breaking down oxalate using the enzyme oxalate decarboxylase, on to plants and thereby modifying them to have less antinutrient effects in raw consumption.

Understanding Household Energy Challenges in Himalayan Communities Using Participatory Design Approaches

Traditional biomass-burning stoves are used for cooking and heating across the globe. These stoves generate smoke that results in household air pollution, which poses a significant risk to human health. In the past decades, there have been many efforts to promote the adoption of improved cookstove designs, but uptake of improved stoves is often slow due to high costs, inconsistent supply chains, and incompatibility with local cooking practices. This paper presents survey results from rural villages in Uttarakhand, India regarding routines and attitudes on cooking and space heating. Significant findings include the dual use of liquified petroleum gas and biomass fuels, the interconnected and seasonal nature of cooking and space heating, the cultural significance of traditional cookstoves, and the prominence of locally available materials in cookstove construction and maintenance. Comparisons of these surveys’ findings to previous investigations on energy use in the Himalayan region show many common trends, but also reveal regional differences. The paper concludes that due to the significance of culture and context in cookstove design, understanding user needs and behaviors and working with local communities are integral parts the design methodology for clean cookstoves. These results provide a case study which agrees with existing literature on the importance of participatory design in global development.

Tracking the Adoption of Electric Pressure Cookers among Mini-Grid Customers in Tanzania

“Are electric cooking appliances viable clean cooking solutions for mini-grids?” To help answer this question, the Access to Energy Institute (A2EI) set up a pilot project in six different mini-grid locations around Lake Victoria in Tanzania and gave 100 households an electric pressure cooker (EPC) to use in their homes. Each EPC was connected to a smart meter to collect data on how the EPCs were used. The paper presents findings from a study designed around the A2EI pilot project that aims to provide an understanding of cooking practices, the adoption of electric cooking over time, and to assess the potential for electric cooking to substitute traditional cooking fuels. Through collaboration with the Modern Energy Cooking Services (MECS) program, Nexleaf Analytics, and PowerGen, the pilot has generated data on electrical energy consumption from 92 households in six remote areas as well as a comprehensive range of other datasets gathered from 28 households in two of the locations. This paper presents a preliminary analysis of this data. It starts with an analysis of cooking practices in these communities—dishes cooked, utensils used for cooking, and choice of fuels. It goes on to examine fuel stacking behavior, and finally, it examines how people have integrated EPCs into their cooking practices before the highlighting key impacts associated with using EPCs. The answer to the original research question will be useful for different stakeholders such as utility companies, mini-grid operators, electric cooking appliance manufacturers, the clean cooking sector, and international organizations.

Stacked: In Their Favour? The Complexities of Fuel Stacking and Cooking Transitions in Cambodia, Myanmar, and Zambia

It remains unclear whether the decision to cook with both polluting and cleaner-burning fuels (‘fuel stacking’) serves as a transition phase towards the full adoption of clean-cooking practices, or whether stacking allows households to enhance fuel security and choose from a variety of cooking technologies and processes. This paper offers a unique contribution to the debate by positioning fuel stacking as the central research question in the exploration of existing household survey data. This research analyses the World Bank’s Multi-Tier Framework survey data concerning energy access and cooking practices in Cambodia, Myanmar, and Zambia. Its novel approach uses fuel expenditure data to group urban households according to the intensity of biomass consumption (wood, charcoal) relative to modern fuel consumption (electricity, gas). The research explores how different fuel-stacking contexts are associated with factors related to household finances, composition, experiences of electricity, and attitudes towards modern fuels. This study shows the diversity of characteristics and behaviours associated with fuel stacking in urban contexts, thus demonstrating the need for fuel stacking to feature prominently in future data collection activities. The paper ends with five key recommendations for further research into fuel stacking and its role in clean-cooking transitions.

Fasilitasi peningkatan kompetensi wirausaha kuliner di era pandemi

The Covid-19 pandemic has an impact on the sustainability of micro, small and medium enterprises, including the businesses of Ngasem residents which have been running so far. Also, businesses owned by residents of Ngasem Village have problems related to entrepreneurial motivation, business management, and limited knowledge about business bookkeeping. The purpose of this service is so that the training participants have a strong motivation to continue doing business, have knowledge of business management, and can manage and make simple business bookkeeping. This method of implementing this service uses lectures, discussions, and cooking practices. During the activity, the participants were very enthusiastic about participating in the training and several participants asked questions. The results of this service activity can increase motivation to continue to work hard, increase the ability of participants to make financial records, and deepen their skills in food processing.

The Impact of a Culinary Coaching Telemedicine Program on Home Cooking and Emotional Well-Being during the COVID-19 Pandemic

The coronavirus pandemic enforced social restrictions with abrupt impacts on mental health and changes to health behaviors. From a randomized clinical trial, we assessed the impact of culinary education on home cooking practices, coping strategies and resiliency during the first wave of the COVID-19 pandemic (March/April 2020). Participants (n = 28) were aged 25–70 years with a BMI of 27.5–35 kg/m2. The intervention consisted of 12 weekly 30-min one-on-one telemedicine culinary coaching sessions. Coping strategies were assessed through the Brief Coping with Problems Experienced Inventory, and resiliency using the Brief Resilient Coping Scale. Home cooking practices were assessed through qualitative analysis. The average use of self-care as a coping strategy by the intervention group was 6.14 (1.66), compared to the control with 4.64 (1.69); p = 0.03. While more intervention participants had high (n = 5) and medium (n = 8) resiliency compared to controls (n = 4, n = 6, respectively), this difference was not significant (p = 0.33). Intervention participants reported using home cooking skills such as meal planning and time saving techniques during the pandemic. The key findings were that culinary coaching via telemedicine may be an effective intervention for teaching home cooking skills and promoting the use of self-care as a coping strategy during times of stress, including the COVID-19 pandemic.

Quality and Safety of the Frying Oils used in Small or Medium-sized Food Enterprises in West Delhi, India

The present study investigates the cooking practices and oil used in small and medium sized street food vendors/ kiosks in the west zone of Delhi, India. A survey was conducted to collect information on vendor cooking practices and oil quality was analyzed using different physio-chemical parameters. The study revealed that the oil samples collected from the participating vendors displayed varied values of % FFA (free fatty acid) content (0.16±0.00 to 0.60±0.01), acid value (0.225±0.00 to 1.030±0.01), peroxide values (9.12±0.02 to 32.45±0.49) and iodine value (61.57±0.19 to 79.08±0.07) indicating poor quality of the oils used for the preparation of snacks. Study revealed that the majority of the vendors re-use oils and practice adulteration with hydrogenated fats which can significantly deteriorate the quality of oil and henceforth the health of the consumers.