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Academic literature on the topic 'Caucasian Cooking'
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Journal articles on the topic "Caucasian Cooking"
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Henley, Shauna C., Susan E. Stein, and Jennifer J. Quinlan. "Characterization of raw egg and poultry handling practices among minority consumers." British Food Journal 117, no. 12 (December 7, 2015): 3064–75. http://dx.doi.org/10.1108/bfj-03-2015-0089.
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Purpose – Consumers of minority race/ethnicity in the US experience greater rates of foodborne illness, including Salmonellosis and Campylobacteriosis. Previous focus group research with minority consumers identified food handling and purchasing practices which might increase their risk for foodborne illness. The purpose of this paper is to determine whether practices identified in focus groups were common among a larger sample of the population. Design/methodology/approach – A survey including focus group-derived, culturally themed questions about food handling was developed and administered. Phone surveys were administered in English, Spanish, and Chinese from September-November of 2011 in Philadelphia, Pennsylvania. Findings – Minority consumers were significantly more likely than Caucasian consumers (p < 0.05) to purchase live poultry and to purchase eggs unrefrigerated. Minority consumers were also more likely to report cooking offals and cooking a whole turkey overnight. Washing raw poultry was found to a prevalent behavior (85.7-89.1 percent) among Caucasians as well as minority consumers (95.0-97.9 percent). Research limitations/implications – This research surveyed consumers in a limited geographic area therefore results may not be generalizable to other geographic areas. Originality/value – The existence of unique unsafe food handling practices among minority consumers highlights the need for researchers to understand food handling practices of minority consumers in their countries. It also highlights the need to develop culturally appropriate safe food handling messages for immigrant and minority consumers. Additionally there is a need to better advise all consumers not to wash raw poultry.
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Sharapova, Svetlana V., Alexandr Ya Trufanov, Daria V. Kiseleva, Evgeny S. Shagalov, Danil A. Danilov, Arina N. Khorkova, Tatyana G. Okuneva, Natalia G. Soloshenko, Anastasia D. Ryanskaya, and Natalya Sergeevna Uporova. "A FIND OF THE NORTH-CAUCASIAN CERAMICS IN THE ELITE BURIAL OF THE ISAKOVKA I BURIAL GROUND (WESTERN SIBERIA)." History, Archeology and Ethnography of the Caucasus 18, no. 2 (June 23, 2022): 429–62. http://dx.doi.org/10.32653/ch182429-462.
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We present the results of a multi-disciplinary analysis of a jug and its contents from the elite burial complex of the Sargat culture in Middle Irtysh Basin (burial Isakovka I, mound 3, burial 6). The burial, along with military equipment and various metallic import, contained a ceramic jug, the closest analogies to which are found in the production centers of the settled population of the foothill zone of the central and partially eastern regions of the North Caucasus, as well as the steppe territory (the basin of the Kuma River). The studied piece is distinguished by its massive form and traces of repair of the upper part. The jug was placed in the burial filled with a granular substance with fragments of light and gray-black color. Laboratory analysis found no traces of tartrates, i.e. the jug was not used for cooking or transporting beverages of grape juice. The detected fractions of biogenic apatite could possibly originate from fish bones and scales, used for the production of glue, which was added for clarification of wine, beer and mead. At the same time, the composition of the filling contains organic substances related to the production of a low-alcohol drink based on honey, fermented with the addition of cereal grains (local wild or coming from agricultural centers). There are two versions for defining this drink: either it was beer – one of the oldest ritual drinks, the use of which in pastoral cultures is confirmed by texts of the Nart sagas and is confirmed by similar forms of words of Iranian origin; or an infusion of herbs/cereals based on honey, also common in the ritual practices of ancient and traditional cultures. This find is considered exceptional, since the North Caucasian antiquities of the Early Iron Age have been previously unknown in the forest-steppe monuments of the Trans-Urals and Western Siberia. It is possible that the area of the Sargat culture is so far the easternmost territory of distribution of such ceramics.
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Hawkins, Irana W., and Kyra J. Becker. "Dietary Behaviors of Ambulatory Care Stroke Patients." Stroke 32, suppl_1 (January 2001): 334–35. http://dx.doi.org/10.1161/str.32.suppl_1.334-b.
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104 Background: Diet plays an important role in the management of the chronic diseases that increase the risk of stroke. Health care providers may not adequately stress the need for dietary modification. Methods: A Nutrition History (NH) form was developed in a referral based ambulatory care stroke clinic to evaluate patients’ dietary habits. The form included a Fat Intake Scale (FIS), created and validated by the Northwest Lipid Clinic. An FIS score > 24 indicates the need for dietary modification. A person with a Body Mass Index (BMI) > 25 is considered overweight. Statistics are descriptive and non-parametric. Results: Of the 103 patients that completed the NH, 89% were Caucasian, 75% had a stroke or TIA, 48% were hyperlipidemic, 37% were hypertensive and 13% were diabetic. The body mass index (BMI) was 26 ± 6.6 (60% > 25). Among patients with stroke or TIA (n=77), 58% were hyperlipidemic, 45% were hypertensive and the BMI was 27 ± 7.2 (61% > 25). In hyperlipidemic patients with stroke or TIA (n=45), the BMI was 28 ± 7.7 (68% > 25) and the FIS score was 28 ± 6.1 (76% > 24); 66% of these patients had never been counseled by a Registered Dietitian (RD). Only 43% of hyperlipidemic patients with TIA or stroke were being treated with lipid-lowering agents; use did not differ as a function of age or gender. Among patients with hypertension, 68% used sodium when cooking and only 32% of reported eating five or more servings of fruits and vegetables a day; 71% of hypertensive patients had never been counseled by an RD. Persons with diabetes were more likely to have been counseled by an RD than persons without diabetes (p=0.032), but persons with hyperlipidemia, hypertension, overweight persons, and persons with TIA or stroke were not more likely to have been counseled by an RD than persons without those conditions. Conclusions: These data show that persons with hypertension and hyperlipidemia, especially those who have had TIA or stroke, are not fully engaged in the recommended dietary practices to help control their diseases. Furthermore, lipid-lowering agents appear to be underutilized. Greater attention to preventive measures, such as appropriate referral for nutrition counseling, needs to be incorporated into routine practice.
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McLawhorn, Melissa M., Sarah E. Burkey, Cara Delatore, Melissa Brantley, Lauren T. Moffatt, Laura S. Johnson, and Jeffrey W. Shupp. "752 Baking Bread and Other New Hobbies: Characterizing Burn Center Admissions During the COVID-19 Pandemic." Journal of Burn Care & Research 43, Supplement_1 (March 23, 2022): S182. http://dx.doi.org/10.1093/jbcr/irac012.305.
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Abstract Introduction The effects of the ongoing COVID19 pandemic are wide-reaching and still emerging. Fear of the virus, public health messaging, and government-instituted lockdowns have altered how Americans live, work, and use the healthcare system. There is minimal data that assesses how the COVID-19 pandemic and associated stay at home orders have influenced the etiology of burn injuries. With the majority of burns occurring in the home, it is possible lock down orders have significantly impacted etiology of major burn injuries. This project aims to characterize the demographics and injury characteristics of burn patients seen at a regional burn center during the COVID-19 pandemic. Methods Following IRB approval, our institution queried it’s burn registry from March 2020-June 2021. Data on demographics, injury circumstance and details, interventions, COVID-19 status, and outcomes were collected. Descriptive statistics were obtained for the population. Results There were 622 inpatient admissions during the study timeframe. Patients were primarily Black (44.4%) or Caucasian (32.6%) males (65.6%) identifying as Non-Hispanic (81.8%). The mean age was 46.73±18.6 years. Mean total TBSA burned was 6.7±10.7%, 2nd and 3rd degree percentages were 2.11±4.64 and 0.62±5.2 respectively with 47 total inhalation injuries. Top burn etiologies were 244 (39.2%) scald and 175 (28.1%) flame with 249 (40%) coded etiology associated with food prep or consumption. The majority of the burns occurred at home (93%). Time from injury to admission was 616.98±2199.42 minutes and time to first excision from admission was 4314.3 ± 5657.3 minutes. ICU and hospital length of stay were 12.7±18.3 and 8.73±13.3 days. In-hospital mortality was 31 (5%). Nineteen patients tested positive for COVID-19 during this time. Conclusions Nearly half of all burn center admissions were for cooking related etiologies during this time. Time to admission was over 10 hours in a population dense area. More information of site specific pre-pandemic etiology and treatment data are needed to fully understand these initial findings. Further sub-analyses may also elucidate the influence of pandemic related behavioral changes as public health mandates evolved over time.
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Parrington, Diane, Julie Kurtz, Janet Fawcett, Edwin Goldstein, Peter Reaven, and Raymond Migrino. "Pilot Study on the Effects of a Whole-Food, Plant-Strong Diet on Cardiovascular Risk Factors in Veterans: Part 3." Current Developments in Nutrition 6, Supplement_1 (June 2022): 385. http://dx.doi.org/10.1093/cdn/nzac054.040.
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Abstract Objectives The purpose of this study was to conduct a preliminary test of the effectiveness of two on-line nutrition programs to promote adoption of a whole-food, plant-strong diet (PSD), and reduce specific cardiovascular risk factors, and plaque inflammation in Veterans. Methods A 12 month prospective randomized trial design was used to pilot this comparison. Veterans with diabetes, hyperlipidemia, hypertension, or overweight/obesity, and an interest and desire to make a lifestyle change were recruited. Veterans were randomized 2:1 into treatment (Culinary Rx: CRx) and control (TeleMOVE! : TM) arms. Baseline anthropometrics, biochemistries, and dietary patterns were measured. Dietary patterns were collected using 3-day food records and the 4Leaf survey (developed specifically for estimating the percentage of calories from whole, plant-based foods). Measures were repeated at 3, 6 and 12 months. Results Data are reported as mean and standard deviation, unless otherwise stated. Ninety-two Veterans, 66 males and 26 females (77% Caucasian, 15% African American) were randomized; 49 completed the entire study. There was no significant difference in age (60 ± 13 vs. 64 ± 11, P = 0.168) or baseline values (e.g., BMI: 35 ± 5 vs 35 ± 4, P = 0.899; HbA1c: 6.3 ± 1.0 vs. 6.4 ± 1.0, P = 0.564) between Veterans enrolled in CRx vs. TM, respectively. More females were enrolled in the CRx vs. TM (34% vs. 8%, P = 0.01). Veterans enrolled in CRx lost an average of 3.5% of body weight compared to a 1.7% loss for those enrolled in TM (P = 0.014) over 1 year. Both groups reported a significant increase in the % calories ingested from whole plant foods over time (p < 0.0001), but this increase was greater in the CRx group (p = .0015). The baseline % consumption of whole plant foods was 10–19%. This changed to 40–59% in CRx and 20–39% in TM. LDL, HDL, triglycerides and HbA1c were similar at baseline in both groups, and did not change over time. Conclusions The Culinary Rx program was more effective in promoting adoption of a whole-food, plant-strong diet and greater weight loss over 12 months in Veterans than the current VA standard of care on-line program, TeleMOVE! . Although there was no significant change in LDL, baseline levels were already low due to most Veterans’ receiving lipid lowering medications. Funding Sources Rouxbe Online Cooking School.
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Ramirez, Francisco E., Jill Siebold, Kathelyn Antuna, Albert Sanchez, and Neil Nedley. "Abstract 470: Outpatient Community Based Educational Program Reduces Lipids in Two Weeks." Arteriosclerosis, Thrombosis, and Vascular Biology 36, suppl_1 (May 2016). http://dx.doi.org/10.1161/atvb.36.suppl_1.470.
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Background: Dyslipidemias are a common problem among Caucasians. Community based lifestyle education programs could be an effective tool to manage lipids. Hypothesis: A community based program could have a positive influence in diet, habits and blood lipids. Study Methods: A group of 23 Caucasian retirees from Canada and America who spend their winters in San Felipe, Baja California, Mexico, participated in a two week program. No food was provided, only educational principles. The town where the program took place is known for having very poor access to fresh produce. This study included an educational component of classes twice a week on diet and lifestyle instruction, plant based cooking classes, menu planning and recipe book distribution. Each participant was evaluated via a food frequency questionnaire. Blood tests were taken at baseline and at the end of the study to measure the fasting serum lipid levels. Laboratory results were reported in mg/dL. Results: From 23 participants (14 females), 19 completed the two-week plant based diet trial. All participants decreased their total cholesterol. Laboratory results at the beginning of the study reported an initial mean, median, mode total cholesterol of 224, 219, 173 (SD 49, SEM 10.2), the initial mean, median, mode LDL cholesterol was 147, 136, 106 (SD 52, SEM 10.9), the initial mean, median, mode HDL cholesterol was 44, 42, 35 (SD 11, SEM 2.2), and the initial mean triglyceride level was 140 (SD 53, SEM 11.3). At the completion of the program the mean, median, mode total cholesterol was 177, 176, 145 (SD 31, SEM 7.1), the end mean, median, mode LDL cholesterol was 122, 124, N/A, (SD 24, SEM 5.5), the end mean, median, mode HDL cholesterol was 36, 35, 35 (SD 10, SEM 2.3), and the end mean triglyceride level was 128 (SD 45, SEM 10.4). The average total cholesterol decreased 21%, LDL decreased 25%, HDL decreased 17% and triglycerides decreased 8%. Conclusion: Even in areas where there is poor produce, a plant based diet is a good way of helping participants with dyslipidemia in a short amount of time. A long term follow up would be advised.
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Ramirez, Francisco E., Jill Siebold, Kathelyn Antuna, Albert Sanchez, and Neil Nedley. "Abstract 471: Lifestyle Interventions Stop Metabolic Syndrome." Arteriosclerosis, Thrombosis, and Vascular Biology 36, suppl_1 (May 2016). http://dx.doi.org/10.1161/atvb.36.suppl_1.471.
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Background: Remission of metabolic syndrome has been documented with gastric banding surgery. We document a clinical case of remission with lifestyle interventions. Hypothesis: A long term whole food plant based diet (WFBD) and lifestyle changes could potentially stop the metabolic syndrome. Methods: A 58 year old Caucasian from the US participated of a program in Weimar California. He had a history of diabetes mellitus type 2 for 5 years with peripheral neuropathy for 1.5 years, he took metformin 500 mg bid. He was also hypertensive, he used losartan 50 mg bid and furosemide 40 mg qd. The medical lifestyle program included a WFPBD, exercise, two meals a day, sleeping hygiene, cooking classes together with psychological, medical and spiritual consultations. The program lasted 18 days. The patient continued with the program at home. Laboratory values are reported in mg/dL Results: At baseline blood pressure was 158/78 mm hg, he claim to be compliant with medication, fasting blood glucose (FBG) was 230 and weighed 381.4 pounds. At the end of the residential 18 days he had lost 16.2 pounds, blood pressure was 116/72 mm hg, FBG of 110. The patient continued with the learned lifestyle at home. 142 days later he is seen by a physician who stops all medication, he had lost 83.4 pounds, blood pressure was 116/68 mm hg, FBG was 89 mg/dl, hemoglobin A1c was 5.8%. In 286 days he is seen again by a physician, he is now 270 pounds, the patient continues with no medication. 326 days after the start of the program he does lab work, he had a total cholesterol of 140, triglycerides of 56, HDL of 68, LDL of 61 and hemoglobin A1c of 5.5%. 470 days after the program a physician recorded that he had lost 139.4 pounds from the start of the program. He is not using any medication. 524 days after the program he now weighs 240 pounds, having lost 141.4 pounds. 917 days after the end of the program labs are taken: cholesterol 139, triglycerides 55, HDL 73, LDL 55, FBG 99, hemoglobin A1C 5.3%, CHL/HDL ratio of 1.9, blood pressure of 118/70 mm hg. The patient reports feeling well. Conclusions: A change in lifestyle that includes a plant based diet was an effective technique to stop the metabolic syndrome without the need of surgery.
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Gavras, Heather, Olivia Jones, and Remy Poudel. "Abstract P051: Healthy For Life: A Shift To Virtual Nutrition Education To Improve Confidence And Dietary Behaviors." Circulation 145, Suppl_1 (March 2022). http://dx.doi.org/10.1161/circ.145.suppl_1.p051.
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Introduction: Less than 10% of U.S. adults meet the guidelines for whole grains, fruits, and vegetables each day. The Healthy for Life community-based program aims to change confidence and health behaviors, by equipping individuals with new skills for healthy living. As a result of the COVID-19 pandemic in 2020 and 2021, the program pivoted from in-person to a virtual implementation model. This required more advanced planning due to additional logistics to ensure a skills-based learning environment. Objectives: To examine the effectiveness of the Healthy for Life program over time, specifically: o Changes in participant confidence in the preparation of healthy foods at home o Changes in participant consumption of fruits, vegetables, and whole grains o Changes in participant frequency of healthy shopping habits Methods: A community engagement program was implemented and evaluated in 17 community centers in 2020-2021 to measure changes in participant confidence to prepare healthy meals at home, consumption of fruits, vegetables and whole grains, and frequency of healthy shopping habits. Community center facilitators administered the same pre/post survey to participants at the first educational experience, and then again at the final experience. Facilitators entered the participant data into an online survey portal. Analysis was conducted with 235 participants who completed both pre and post surveys. Two-way repeated ordinal regression was used to assess changes in key metrics over time. Results: Participants were predominately female (90.6%), about two-thirds (65.2%) were between 25-55 years old, and most identified as non-Hispanic White/Caucasian (42.6%) or Black/African American (35.7%). Close to half (45.9%) of participants had a college degree or higher, over a quarter (28.1%) received benefits from SNAP and/or WIC, and more than two-thirds (63.8%) indicated they are the only person in their household preparing meals. Almost half (49.3%) of respondents attended the suggested minimum of 4 educational experiences. On average, respondents statistically significantly increased their daily fruit & vegetable consumption by 1.21 serving(s). In addition, over one-third (34%) of respondents increased their level of confidence to prepare healthy meals at home and (37%) respondents increased their level of confidence to substitute healthier cooking and food preparation methods. Close to half (47.2%) respondents reported increased frequency of reading food labels and checking the nutritional values when purchasing food. Conclusions: Despite the shift to virtual implementation, the Healthy for Life community education program, was still effective in improving participant confidence and dietary behaviors over time. However, additional research studies are required to further assess whether virtual implementation of this type of intervention will continue to be effective.
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Nutaitis, A. C., S. D. Tharwani, M. C. Serra, F. C. Goldstein, L. Zhao, S. S. Sher, D. D. Verble, and W. Wharton. "DIET AS A RISK FACTOR FOR COGNITIVE DECLINE IN AFRICAN AMERICANS AND CAUCASIANS WITH A PARENTAL HISTORY OF ALZHEIMER’S DISEASE: A CROSS- SECTIONAL PILOT STUDY DIETARY PATTERNS." Journal Of Prevention of Alzheimer's Disease, 2018, 1–6. http://dx.doi.org/10.14283/jpad.2018.44.
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Background: African Americans (AA) are more likely to develop Alzheimer’s disease (AD) than Caucasians (CC). Dietary modification may have the potential to reduce the risk of developing AD. Objective: The objective of this study is to investigate the relationship between Southern and Prudent diet patterns and cognitive performance in individuals at risk for developing AD. Design: Cross-sectional observational study. Participants: Sixty-six cognitively normal AA and CC individuals aged 46-77 years with a parental history of AD were enrolled. Measurements: Participants completed a Food Frequency questionnaire, cognitive function testing, which consisted of 8 neuropsychological tests, and cardiovascular risk factor assessments, including evaluation of microvascular and macrovascular function and ambulatory blood pressure monitoring. Results: Results revealed a relationship between the Southern diet and worse cognitive performance among AAs. AAs who consumed pies, mashed potatoes, tea, and sugar drinks showed worse cognitive performance (p<0.05) compared with CCs. In addition, gravy (p=0.06) and cooking oil/fat (p=0.06) showed negative trends with cognitive performance in AAs. In both CC and AA adults, greater adherence to a Prudent dietary pattern was associated with better cognitive outcomes. Cardiovascular results show that participants are overall healthy. AAs and CCs did not differ on any vascular measure including BP, arterial stiffness and endothelial function. Conclusion: Research shows that dietary factors can associate with cognitive outcomes. This preliminary cross-sectional study suggests that foods characteristic of the Southern and Prudent diets may have differential effects on cognitive function in middle-aged individuals at high risk for AD. Results suggest that diet could be a non-pharmaceutical tool to reduce cognitive decline in racially diverse populations. It is possible that the increased prevalence of AD in AA could be partially reduced via diet modification.
Books on the topic "Caucasian Cooking"
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G, Molchanov, ed. Kukhni͡a︡ narodov Severnogo Kavkaza. Mineralʹnye Vody: Izd-vo "Kavkazskai͡a︡ zdravnit͡s︡a", 1991.
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Molchanov, G. Kukhni͡a︡ narodov Severnogo Kavkaza. Mineralʹnye Vody: Izd-vo "Kavkazskai͡a︡ zdravnit͡s︡a", 1991.
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Gruzinskai͡a kukhni͡a: Shashlyk, lobio, sat͡sivi, chakhokhbili, sousy. Moskva: ĖKSMO, 2010.
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Ansari, Nana. Die georgische Tafel: Mit 151 Rezepten. 2nd ed. [Wien]: Mandelbaum, 2006.
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Metreveli, V. V., and I. M. Bar-Sliva. Gruzinskai͡a kukhni͡a. Moskva: Izd- vo ĖKSMO-PRESS, 2001.
Find full textBook chapters on the topic "Caucasian Cooking"
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Hopkins, Ramona O. "Pediatric Carbon Monoxide Poisoning." In Cognitive and Behavioral Abnormalities of Pediatric Diseases. Oxford University Press, 2010. http://dx.doi.org/10.1093/oso/9780195342680.003.0073.
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Carbon monoxide (CO) exposure has been described ever since humans developed products of combustion (e.g. fire, burning charcoal). The Romans realized that CO poisoning leads to death (Penney 2000). Coal fumes were used in ancient times for execution, and the deaths of two Byzantine emperors are attributed to CO poisoning (Lascaratos and Marketos 1998). Admiral Richard E. Byrd developed CO poisoning during the winter he spent alone in a weather station deep in the Antarctic interior (Byrd 1938). Further, CO poisoning took the life of tennis player Vitas Gerulaitis (“Died, Vitas Gerulaitis,” 1994; Lascaratos and Marketos 1998) and may have contributed to Princess Diana’s accidental death in 1997 (Sancton and Macleod 1998). Carbon monoxide is a colorless, tasteless, odorless gas by-product of the combustion of carbon-containing compounds such as natural gas, gasoline, kerosene, propane, and charcoal. The most common sources of CO poisoning are internal combustion engines and faulty gas appliances (Weaver 1999). Carbon monoxide poisoning can also occur from space heaters, methylene chloride in paint removers, and fire (Weaver 1999). The most frequent causes of pediatric CO poisoning are vehicle exhaust, dysfunctional gas appliances and heaters, and charcoal briquettes (Kind 2005; Mendoza and Hampson 2006). Less common sources of CO poisoning include riding in the back of pickup trucks, and while swimming and recreational boating (Hampson and Norkool 1992; Silvers and Hampson 1995). Among pediatric populations, minorities are disproportionately affected by CO poisoning compared to Caucasians, and Latinos and non-Latino blacks were more commonly poisoned by charcoal briquettes used for cooking or heating (Mendoza and Hampson 2006). Carbon monoxide is the leading cause of poisoning injury and death worldwide (Raub et al. 2000) and accidental and intentional poisoning in the United States. In the United States carbon monoxide poisoning results in approximately 40,000 emergency department visits (Hampson 1999) and 800 deaths per year (Piantadosi 2002). Children are particularly venerable to CO poisoning. The Center for Disease Control reports children younger than 4 years have the highest incidence of unintentional CO poisoning but the lowest death rates (2005).