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Journal articles on the topic 'Cooking, Chinese – Health aspects'

Author: Grafiati

Published: 4 June 2021

Last updated: 17 February 2022

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1

Lin, J. M., and S. J. Liou. "Aliphatic Aldehydes Produced by Heating Chinese Cooking Oils." Bulletin of Environmental Contamination and Toxicology 64, no. 6 (June 30, 2000): 817–24. http://dx.doi.org/10.1007/s001280000076.

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Lin, J. M., and S. J. Liou. "Aliphatic Aldehydes Produced by Heating Chinese Cooking Oils." Bulletin of Environmental Contamination and Toxicology 64, no. 6 (June 2000): 817–24. http://dx.doi.org/10.1007/s0012800076.

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3

Cao, Changsheng, Jun Gao, Li Wu, Xihui Ding, and Xu Zhang. "Ventilation improvement for reducing individual exposure to cooking-generated particles in Chinese residential kitchen." Indoor and Built Environment 26, no. 2 (October 7, 2016): 226–37. http://dx.doi.org/10.1177/1420326x16673215.

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This paper investigates the situation of residential kitchen ventilation and individual exposure in China and attempts to reduce the exposure through organizing local make-up airflow. Measurements were conducted in a kitchen chamber to reproduce the real exposure to the cooking-generated particles under the mode of natural make-up airflow surveyed. Measurements results show that an individual cooking in a kitchen could be exposed to a concentration of airborne particles at ∼10 mg/m3 within a simplified cooking process of oil heating, in the case of an experimental kitchen chamber with an open window or closed window/door. Local make-up airflow through upward make-up air supply or downward make-up air supply was further investigated to determine the effectiveness for reduction of the exposure level. When the air-supply velocity at the outlet of the upward make-up air supply or downward make-up air supply mode was well defined, the individual exposure level could be reduced by 2–3 orders of magnitude, as compared to the baseline case when all the make-up air was from open window. Intake fraction of cooking-generated particles could be as low as ∼10−5 and ∼10−6 under the two modes. This finding has illustrated that well-organized local make-up airflow could largely reduce an individual’s exposure to the cooking-generated particles in Chinese residential kitchen.

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Du, Bowen, Jun Gao, Jie Chen, Svetlana Stevanovic, Zoran Ristovski, Lina Wang, and Lin Wang. "Particle exposure level and potential health risks of domestic Chinese cooking." Building and Environment 123 (October 2017): 564–74. http://dx.doi.org/10.1016/j.buildenv.2017.07.031.

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5

Wang, Ruogu, and Mohammed M. Farid. "Corrosion and health aspects in ohmic cooking of beef meat patties." Journal of Food Engineering 146 (February 2015): 17–22. http://dx.doi.org/10.1016/j.jfoodeng.2014.08.011.

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Benfenati, E., P. Pierucci, and D. Niego. "A case study of indoor pollution by Chinese cooking." Toxicological & Environmental Chemistry 65, no. 1-4 (January 1998): 217–24. http://dx.doi.org/10.1080/02772249809358570.

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Zhao, Jing-jing, and Xue-yi You. "Probabilistic health risk assessment of exposure to carcinogens of Chinese family cooking and influence analysis of cooking factors." Science of The Total Environment 779 (July 2021): 146493. http://dx.doi.org/10.1016/j.scitotenv.2021.146493.

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Wang, Lina, Zhiyuan Xiang, Svetlana Stevanovic, Zoran Ristovski, Farhad Salimi, Jun Gao, Hongli Wang, and Li Li. "Role of Chinese cooking emissions on ambient air quality and human health." Science of The Total Environment 589 (July 2017): 173–81. http://dx.doi.org/10.1016/j.scitotenv.2017.02.124.

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Zhao, Jingjing, and Xueyi You. "Health risk assessment of formaldehyde released from several Chinese dishes cooking activities." IOP Conference Series: Earth and Environmental Science 371 (December 13, 2019): 032062. http://dx.doi.org/10.1088/1755-1315/371/3/032062.

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10

Arthur, Shawn. "Wafting incense and heavenly foods." Body and Religion 2, no. 2 (November 9, 2018): 144–66. http://dx.doi.org/10.1558/bar.36487.

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The most notable impressions of religious sites and festivals in China often relate to how smells of burning incense and cooking foods help to create their special atmospheres. This may be because the Chinese word for ‘worship’ includes the order to light incense to the gods. By examining the importance of smells to a Chinese religious experience, this article analyses how scents heighten and shape people’s memories and emotions, as well as helping to foster the ‘hot and lively’ social aspects of China’s temples and religious festivals.

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Wang, Lina, Xinran Zheng, Svetlana Stevanovic, Xin Wu, Zhiyuan Xiang, Mingzhou Yu, and Jing Liu. "Characterization particulate matter from several Chinese cooking dishes and implications in health effects." Journal of Environmental Sciences 72 (October 2018): 98–106. http://dx.doi.org/10.1016/j.jes.2017.12.015.

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Lin, Yun, Min Shao, and Sihua Lu. "The emission characteristics of hydrocarbon from Chinese cooking under smoke control." International Journal of Environmental Analytical Chemistry 90, no. 9 (August 10, 2010): 708–21. http://dx.doi.org/10.1080/03067310903194964.

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Pan, C. H., T. S. Shih, C. J. Chen, J. H. Hsu, S. C. Wang, C. P. Huang, C. T. Kuo, K. Y. Wu, H. Hu, and C. C. Chan. "Reduction of cooking oil fume exposure following an engineering intervention in Chinese restaurants." Occupational and Environmental Medicine 68, no. 1 (September 30, 2010): 10–15. http://dx.doi.org/10.1136/oem.2009.049767.

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14

Jung, Chien-Cheng, and Huey-Jen Su. "Chemical and stable isotopic characteristics of PM2.5 emitted from Chinese cooking." Environmental Pollution 267 (December 2020): 115577. http://dx.doi.org/10.1016/j.envpol.2020.115577.

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15

Venn, Danielle, Cathy Banwell, and Jane Dixon. "Australia’s evolving food practices: a risky mix of continuity and change." Public Health Nutrition 20, no. 14 (September 22, 2016): 2549–58. http://dx.doi.org/10.1017/s136898001600255x.

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AbstractObjectiveTo investigate trends in five key aspects of Australian food practice which have been implicated in diet-related health risks, specifically energy intake. They are: the replacement of home-prepared foods by commercially prepared foods; consumer reliance on ultra-processed foods; de-structured dining; increased pace of eating; and a decline in commensal eating.DesignData were from repeated cross-sections from the national Household Expenditure and Time Use Surveys. Trends in food practice aspects were examined using indicators of food expenditure across different food groups and time spent eating and cooking, including where, when and with whom eating activities took place.SettingAustralia, 1989–2010.SubjectsNationally representative samples of Australian households.ResultsThe share of the total food budget spent on food away from home rose steadily from 22·8 % in 1989 to 26·5 % in 2010, while spending on ultra-processed foods increased. The basic patterning of meals and the pace of eating changed little, although people spent more time eating alone and at restaurants. Cooking time declined considerably, particularly for women.ConclusionsThese changes have occurred over the same time that obesity and diet-related, non-communicable diseases have increased rapidly in Australia. Some aspects are implicated more than others: particularly the shift from domestic cooking to use of pre-prepared and ultra-processed foods, a reduction in time spent in food preparation and cooking, as well as an upsurge in time and money devoted to eating away from home. These are all likely to operate through the higher energy content of commercially prepared, compared with unprocessed or lightly processed, foods.

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Willa Liu, Lichun. "“I eat more salads because they are good for health”: Cooking, Eating and Informal Learning among Recent Chinese Immigrants." Research Papers 1, no. 2 (August 26, 2009): 0. http://dx.doi.org/10.7202/037853ar.

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Abstract Drawing on data from a Canadian survey on work and lifelong learning as well as in-depth interviews with recent Chinese immigrants in the Toronto area, this paper examines how cross-cultural migration influences food-related housework and health, and the informal learning involved in such activities. By focusing on gender, this paper reveals how immigration has (or has not) changed the gendered division of food work amongst participants in the study and influenced food habits (for example, in cooking and diet), as well as ways in which participants have (or have not) learned to accommodate these changes and to maintain their health through food and cooking.

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Yang, Kun, Jinqiu Guo, and Xu Wen. "Eating we live by." Cognitive Linguistic Studies 8, no. 1 (September 8, 2021): 204–33. http://dx.doi.org/10.1075/cogls.00072.yan.

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Abstract eating plays a pivotal role in Chinese culture as echoed in the saying mín yǐ shí wéi tiān “Eating is everything for people”. In Chinese, a multitude of expressions related to eating are metaphorically used to talk about aspects of living and we call them “eating metaphors”. eating metaphors are largely motivated by the primary metaphor living is eating. This paper focuses on three prominent elements of the eating activity (i.e., living as “a process of eating”, living as “a kind of food” and living as “a tool for eating or cooking”) which give rise to the following metaphors: social activity is a process of eating, mental activity is a process of eating, social activity is food, mental activity is taste of food, humans are food, social activity is a tool for eating/cooking, and mental activity is attribute of tools for eating/cooking. The mappings from the domain of eating to the domain of living are largely based on their similarities on the generic level. Using the apparatus of clics 3, we find that the concept of eat in Chinese can colexify drink, intake, chew, learn, consider, understand, invade, possess, deprive, absorb, coitus, depend, and consume, and all cases of colexification can be accounted for by the living is eating metaphor. It is the experiential similarities between the living activity and the eating activity that make the structural mappings between two domains possible and that people can use one domain of experience to talk about another.

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Kwok, Stephanie, Linda Mann, Kwan Wong, and Ilya Blum. "Dietary habits and health beliefs Of Chinese Canadians." Canadian Journal of Dietetic Practice and Research 70, no. 2 (July 2009): 73–80. http://dx.doi.org/10.3148/70.2.2009.73.

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Purpose: The relationships among dietary behaviours, traditional health beliefs (THB), and demographic characteristics of Chinese Canadians living in Toronto were examined, as were their primary sources of nutrition information. Methods: Through the use of probability sampling, 106 adult subjects who originated fromChina, Hong Kong, or Taiwan were recruited fromfive Chinese community organizations. A telephone interview, employing a tested questionnaire, was conducted in Cantonese orMandarin. All data were analyzed with MS Excel and SPSS statistical software. Results: Dietary acculturation is gradual and individual. Participants reported regular intakes of fruits and vegetables and fat-reducing behaviours. Most used both Chinese and Western cooking methods. Practices based on traditional Chinese health beliefs (THB), such as balancing yin and yang foods to promote health, were prevalent. Participants were grouped as THB-strong, THB-moderate, or THB-weak, on the basis of their health belief scores. Various significant relationships among the variables were identified. Chinese media, friends, and family were the primary sources of nutrition information; dietitians were identified by only 12%. Conclusions: This is the first study to apply a THB grouping for Chinese Canadians. Results will provide an important basis for nutrition interventions to encourage immigrants to make healthy food choices, using both traditional and Western foods.

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Garcia, Ada L., Elisa Vargas, Po S. Lam, David B. Shennan, Fiona Smith, and Alison Parrett. "Evaluation of a cooking skills programme in parents of young children – a longitudinal study." Public Health Nutrition 17, no. 5 (November 19, 2013): 1013–21. http://dx.doi.org/10.1017/s1368980013000165.

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AbstractObjectiveTo evaluate longitudinally the effectiveness of a cooking programme on self-reported confidence about cooking skills and food consumption patterns in parents of young children.DesignAn evaluation of cooking programmes delivered by National Health Service (NHS) community food workers using a single group pre-test/post-test repeated measures design. A shortened version of a validated questionnaire at baseline, post intervention and 1-year follow-up determined confidence in cooking using basic ingredients, following a simple recipe, tasting new foods, preparing and cooking new foods on consumption of ready meals, vegetables and fruit.SettingDeprived communities in Ayrshire and Arran, Scotland.SubjectsParents of nursery age children, 97 % were female and <45 years old.ResultsOne hundred and two participants had completed baseline and post-intervention questionnaires. Forty-four participants contacted by telephone completed a follow-up questionnaire. In participants who completed all questionnaires (n 44), median confidence in four aspects of cooking increased significantly from baseline to post intervention (P < 0·001) but was retained at 1-year follow-up only for following a simple recipe and preparing and cooking new foods. Improved food consumption patterns were reported from baseline to post intervention (ready-meal consumption reduced from 2-4 times/week to 1 time/week, P < 0·001; vegetable consumption increased from 5–6 times/week to 1 time/d, P < 0·001; fruit consumption increased from 5–6 times/week to 1 time/d, P < 0·001) and remained at 1-year follow-up.ConclusionsThe cooking programmes appeared to improve cooking confidence and food consumption patterns in the target group and some of these changes were retained after 1 year.

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20

Maxion-Bergemann, Stefanie, Gudrun Bornhöft, Emanuel Sonderegger, Adrian Renfer, Peter F. Matthiessen, and Ursula Wolf. "Traditional Chinese Medicine (Phytotherapy): Health Technology Assessment Report – Selected Aspects." Forschende Komplementärmedizin / Research in Complementary Medicine 13, no. 2 (2006): 30–41. http://dx.doi.org/10.1159/000093591.

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21

Lu, Fengju, Boxiong Shen, Peng Yuan, Shuhao Li, Yating Sun, and Xue Mei. "The emission of PM2.5 in respiratory zone from Chinese family cooking and its health effect." Science of The Total Environment 654 (March 2019): 671–77. http://dx.doi.org/10.1016/j.scitotenv.2018.10.397.

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22

Humble, Geoffrey. "‘Han’ Cultural Mobility under Mongol Rule: Biographies of the Jia 賈 Family." Asiatische Studien - Études Asiatiques 71, no. 4 (February 23, 2018): 1153–67. http://dx.doi.org/10.1515/asia-2017-0009.

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AbstractThere are several intriguing aspects to theYuanshibiography of Jia Shira (d. c.1268). Two substantial Chinese inscriptions run in parallel with the text, allowing an unusual level of comparison between sources and thus insight into theYuanshicompilers’ editorial priorities. The primary subject, though referred to as aHanren(and therefore allowed to leave Qaraqorum’s northern climate), is exclusively identified by the Mongolian nickname Shira (‘golden/yellow’), due to the colour of his facial hair. All of Shira’s descendants, while being ‘Han’ and remembered in formal Chinese inscriptions, are recorded under Turco-Mongol names, and the texts highlight generosity in famine relief to people in the Mongol heartland alongside more typical tropes of concern for a ‘Chinese’ populace. The selective deployment of cultural elements thus differs from other biographical narratives in a number of key aspects. While none of its subjects are of great fame, the texts draw together key themes in Yuan historiography, linking events and personalities through a Mongol century from Shira’s introduction to Sorqaqtani Beki in 1224, via cooking for Qubilai and managing expenses for Ayurbarwada, to the 1323 execution and subsequent rehabilitation of Shira’s great-grandson Tügen Buqa.

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Lin, Pengchuan, Wanqing He, Lei Nie, James J. Schauer, Yuqin Wang, Shujian Yang, and Yuanxun Zhang. "Comparison of PM2.5 emission rates and source profiles for traditional Chinese cooking styles." Environmental Science and Pollution Research 26, no. 21 (May 22, 2019): 21239–52. http://dx.doi.org/10.1007/s11356-019-05193-z.

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Tóthová, Valérie, Gabriela Sedláková, Miloš Velemínský, Lenka Šedová, and Helena Bubníková. "Aspects of life style of Vietnamese and Chinese minorities." Kontakt 9, no. 2 (December 21, 2007): 221–29. http://dx.doi.org/10.32725/kont.2007.035.

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25

Blanco-Metzler, Adriana, Hilda Núñez-Rivas, Jaritza Vega-Solano, María A. Montero-Campos, Karla Benavides-Aguilar, and Nazareth Cubillo-Rodríguez. "Household Cooking and Eating out: Food Practices and Perceptions of Salt/Sodium Consumption in Costa Rica." International Journal of Environmental Research and Public Health 18, no. 3 (January 29, 2021): 1208. http://dx.doi.org/10.3390/ijerph18031208.

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This research aims to study the food practices and perceptions related to excessive consumption of salt/sodium when cooking and eating outside the home in a study population representing the wide intergenerational and sociocultural diversity of Costa Rica. Key communities from around the country, cultural experts, and key informants were selected. Four qualitative research techniques were applied. Data was systematized based on the Social Ecological Model. Women are generally in charge of cooking and family food purchases. Salt is perceived as a basic ingredient, used in small amounts that can be reduced—but not eliminated—when cooking. Changes in food preparations and emotions associated with the consumption of homemade food with salt were identified. The population likes to eat out, where the establishments selected depend mainly on age group and income. Beyond cultural and geographical differences, age aspects are suggested as being the main differentiators, in terms of use of salt, seasonings, and condiments in the preparation of food at home, the recipes prepared, and the selection of establishments in which to eat out. The deeply rooted values and meanings associated with salt in food indicate that the implementation of salt reduction strategies in Costa Rica is challenging.

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Zhang, Tuohong, Dawei Wang, Fuyong Jiao, Zhongdong Du, Xiaoguang Zhou, Hiroshi Yanagawa, Yosikazu Nakamura, and Tomisaku Kawasaki. "Epidemiological Aspects of Kawasaki Disease in Four Chinese Provinces." Pediatric Research 53, no. 1 (January 2003): 159. http://dx.doi.org/10.1203/00006450-200301000-00032.

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Zhuang, Pan, Lei Mao, Fei Wu, Jun Wang, Jingjing Jiao, and Yu Zhang. "Cooking Oil Consumption Is Positively Associated with Risk of Type 2 Diabetes in a Chinese Nationwide Cohort Study." Journal of Nutrition 150, no. 7 (May 4, 2020): 1799–807. http://dx.doi.org/10.1093/jn/nxaa103.

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ABSTRACT Background Evidence suggests that the relations between intakes of individual fatty acids and risk of type 2 diabetes (T2D) vary. However, associations between intakes of different cooking oils as sources of fatty acids and incident T2D remain largely unknown. Objectives We aimed to evaluate relations between intakes of individual cooking oils and incident T2D in a nationwide Chinese cohort. Methods Overall 15,022 Chinese adults aged ≥20 y from the China Health and Nutrition Survey (CHNS) without self-reported T2D at entry in the 1997, 2000, 2004, 2006, or 2009 rounds were followed up until 2011. Consumption of various cooking oils/fats including lard, peanut oil, soybean oil, canola oil, sesame oil, and refined blended plant oil was assessed using 3-d 24-h records in each survey and the cumulative mean intake was calculated. Multivariable-adjusted Cox proportional hazards regression models were constructed to estimate the HRs of T2D. Results A total of 1014 cases were recorded after a median follow-up of 14 y. The intakes of animal and plant cooking oils/fats were both associated with higher T2D risk. Compared with nonconsumers, multivariable-adjusted HRs and 95% CIs for the highest tertiles were 1.31 (1.03, 1.67) for lard, 1.36 (1.10, 1.66) for peanut oil, 1.14 (0.91, 1.43) for soybean oil, 1.11 (0.87, 1.43) for canola oil, 1.02 (0.79, 1.32) for sesame oil, and 1.42 (1.12, 1.82) for refined blended plant oil. Substituting 1 tablespoon/d (8 g · 2000 kcal−1 · d−1) of soybean oil for the sum of lard, peanut oil, refined blended plant oil, and other plant oils was associated with a 3% (HR: 0.97; 95% CI: 0.95, 0.99) lower risk of T2D. Conclusions Intakes of lard, peanut oil, and refined blended plant oil but not soybean oil, canola oil, and sesame oil are associated with higher T2D risk. Reducing the consumption of cooking oils in general may be protective against T2D among the Chinese population. This trial was registered at clinicaltrials.gov as NCT03259321.

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Lestari, Puji, Heri Prabowo, and Zumrotul Choiriyyah. "Peningkatan Produksi dan Manajemen Home Industri Produsen Gula Aren Desa Lerep, Kecamatan Ungaran Barat, Kabupeten Semarang." Jurnal Pemberdayaan Masyarakat Mandiri Indonesia (Indonesian Journal of Independent Community Empowerment) 1, no. 2 (February 1, 2019): 16. http://dx.doi.org/10.35473/jpmmi.v1i2.32.

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Lerep Village is a potential tourism village which needs some effort to increase the potential of its society. One of its potential home industry activities is the production of brown sugar, shown by the raw materials which have not been used optimally yet. The problem arising is the production aspects including processing and packing which tend to ignore the health aspects, productin management aspect, simple finance and marketing aspects, less attention to the environmental health aspects such as ignoring the ash resulted from cooking the brown sugar using wood and health at work by using less Self-Protection Tools. The results showed an increase in the knowledge and skills from the assessed aspects. The average of the increase of knowledge and skills of each assessed aspect was: production aspects: 86, 2 %, management aspects:66,6%, environment health aspects: 78 % and health at work aspects: 63 %

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Huang, Zeying, and Di Zeng. "Factors Affecting Salt Reduction Measure Adoption among Chinese Residents." International Journal of Environmental Research and Public Health 18, no. 2 (January 8, 2021): 445. http://dx.doi.org/10.3390/ijerph18020445.

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China has the highest mortality rate caused by diseases and conditions associated with its high-salt diet. Since 2016, China has initiated a national salt reduction campaign that aims at promoting the usage of salt information on food labels and salt-restriction spoons and reducing condiment and pickled food intake. However, factors affecting individuals’ decisions to adopt these salt reduction measures remain largely unknown. By comparing the performances of logistic regression, stepwise logistic regression, lasso logistic regression and adaptive lasso logistic regression, this study aims to fill this gap by analyzing the adoption behaviour of 1610 individuals from a nationally representative online survey. It was found that the practices were far from adopted and only 26.40%, 22.98%, 33.54% and 37.20% reported the adoption of labelled salt information, salt-restriction spoons, reduced condiment use in home cooking and reduced pickled food intake, respectively. Knowledge on salt, the perceived benefits of salt reduction, participation in nutrition education and training programs on sodium reduction were positively associated with using salt information labels. Adoption of the other measures was largely explained by people’s awareness of hypertension risks and taste preferences. It is therefore recommended that policy interventions should enhance Chinese individuals’ knowledge of salt, raise the awareness of the benefits associated with a low-salt diet and the risks associated with consuming excessive salt and reshape their taste choices.

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Park, Sin-Young, and Hack-Youn Kim. "Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat." Foods 10, no. 9 (September 12, 2021): 2152. http://dx.doi.org/10.3390/foods10092152.

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This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing age, while the protein content increased. The samples’ uncooked and cooked pH values, WHC, and cooking yield increased with increasing marketing age; however, the WHC and cooking yield were not significantly different between the 32 and 34 day samples (p > 0.05). In the case of the color, the 34 day samples were significantly lower in terms of lightness, but significantly higher in redness and yellowness compared to the other samples (p < 0.05). Although the shear forces of the 28–32 day samples were not significantly different (p > 0.05), those of the 28 and 30 day samples were significantly lower than those of the 34 day sample (p < 0.05). Furthermore, the aromatic profile (determined by principal component analysis) of the 34 day sample differed from that of the 28–32 day samples. Flavor evaluation of the cooked 30 and 32 day samples showed significant differences compared to the 28 and 34 day samples (p < 0.05), and the texture evaluation showed that the 34 day sample obtained a significantly lower score than the 28 day sample (p < 0.05). Overall, these results suggest that the current broiler marketing age of 32 day results in suitable quality properties for broiler cured chicken breast.

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Zahri, Khadijah Nabilah Mohd, Azham Zulkharnain, Suriana Sabri, Claudio Gomez-Fuentes, and Siti Aqlima Ahmad. "Research Trends of Biodegradation of Cooking Oil in Antarctica from 2001 to 2021: A Bibliometric Analysis Based on the Scopus Database." International Journal of Environmental Research and Public Health 18, no. 4 (February 19, 2021): 2050. http://dx.doi.org/10.3390/ijerph18042050.

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In the present age, environmental pollution is multiplying due to various anthropogenic activities. Pollution from waste cooking oil is one of the main issues facing the current human population. Scientists and researchers are seriously concerned about the oils released from various activities, including the blockage of the urban drainage system and odor issues. In addition, cooking oil is known to be harmful and may have a carcinogenic effect. It was found that current research studies and publications are growing on these topics due to environmental problems. A bibliometric analysis of studies published from 2001 to 2021 on cooking oil degradation was carried out using the Scopus database. Primarily, this analysis identified the reliability of the topic for the present-day and explored the past and present progresses of publications on various aspects, including the contributing countries, journals and keywords co-occurrence. The links and interactions between the selected subjects (journals and keywords) were further visualised using the VOSviewer software. The analysis showed that the productivity of the publications is still developing, with the most contributing country being the United States, followed by China and India with 635, 359 and 320 publications, respectively. From a total of 1915 publications, 85 publications were published in the Journal of Agricultural and Food Chemistry. Meanwhile, the second and third of the most influential journals were Bioresource Technology and Industrial Crops and Products with 76 and 70 total publications, respectively. Most importantly, the co-occurrence of the author’s keywords revealed “biodegradation”, “bioremediation”, “vegetable oil” and “Antarctic” as the popular topics in this study area, especially from 2011 to 2015. In conclusion, this bibliometric analysis on the degradation of cooking oil may serve as guide for future avenues of research in this area of research.

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Pai, Pramod. "Measurement of Surface Area Concentration of Fine Particulate Matter in Indoor Environments." Energy and Earth Science 4, no. 1 (January 31, 2021): p1. http://dx.doi.org/10.22158/ees.v4n1p1.

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Indoor exposure to fine particles (0.01-2.5 µm) is measured in the present study using Surface Area Concentration (SAC) metric for two indoor environment categories based on the cooking fuel used—kerosene and Liquid Petroleum Gas LPG. Study of SAC is very important from the point of view of health aspects. From the collected data, Arithmetic Means, Geometric Means, peak concentration values were determined to compare between the two categories of Indoor environment. The results show the two environments to be significantly different. Also, the results indicate remarkable high indoor surface area concentrations during the cooking and other combustion processes.

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Leung, Tak Yu, and Chi Ming Leung. "Insight into the Psychosocial Aspects of Huntington's Disease in Chinese Society." International Journal of Psychiatry in Medicine 32, no. 3 (September 2002): 305–10. http://dx.doi.org/10.2190/lfg9-u7gr-64en-6cep.

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Objective: To review the psychosocial aspects of Chinese families with Huntington's disease (HD) in Hong Kong. Method: The psychosocial aspects of five Chinese families in Hong Kong were studied with in-depth interviews and detailed analysis of case records. Results: Patients with HD are found to suffer from certain specific psychosocial adversities, including marital disharmony, social stigma and increased suicidal risk in those with relatively well-preserved cognitive function. A low request rate for presymptomatic testing for HD is also observed among these cases. Conclusions: Though the genetic defect in HD is universal and cuts across cultures, the problems faced by these patients and their families are never the same. Despite limited local experience due to a much lower prevalence, Chinese HD patients in Hong Kong are found to have specific needs that emerge from their ethno-historical background.

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Lai, Julian C. L., Raymond K. H. Chan, and Chung-Leung Luk. "Unemployment and Psychological Health among Hong Kong Chinese Women." Psychological Reports 81, no. 2 (October 1997): 499–505. http://dx.doi.org/10.2466/pr0.1997.81.2.499.

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The impact of unemployment on psychological health, indexed by the General Health Questionnaire, was studied in 86 unemployed and 79 employed Chinese women in Hong Kong. As with findings reported in the West, the present results showed that the unemployed participants were more disturbed than their steadily employed peers. In addition, the prevalence rate of disturbance (54%) observed in the present sample of unemployed women is comparatively higher than those of Western samples reported previously. Implications of these preliminary findings for research on psychological aspects of unemployment among Hong Kong Chinese were discussed.

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Muñoz-Esparza, Nelly C., Judit Costa-Catala, Oriol Comas-Basté, Natalia Toro-Funes, M. Luz Latorre-Moratalla, M. Teresa Veciana-Nogués, and M. Carmen Vidal-Carou. "Occurrence of Polyamines in Foods and the Influence of Cooking Processes." Foods 10, no. 8 (July 29, 2021): 1752. http://dx.doi.org/10.3390/foods10081752.

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Dietary polyamines are involved in different aspects of human health and play an important role in the prevention of certain chronic conditions such as cardiovascular diseases and diabetes. Different polyamines can be found in all foods in variable amounts. Moreover, several culinary practices have been reported to modify the content and profile of these bioactive compounds in food although experimental data are still scarce and even contradictory. Therefore, the aim of this study was to evaluate the occurrence of polyamines in a large range of foods and to assess the effect of different cooking processes on the polyamine content of a few of them. The highest level of polyamines was found in wheat germ (440.6 mg/kg). Among foods of a plant origin, high levels of total polyamines over 90 mg/kg were determined in mushrooms, green peppers, peas, citrus fruit, broad beans and tempeh with spermidine being predominant (ranging from 54 to 109 mg/kg). In foods of an animal origin, the highest levels of polyamines, above all putrescine (42–130 mg/kg), were found in raw milk, hard and blue cheeses and in dry-fermented sausages. Regarding the influence of different domestic cooking processes, polyamine levels in food were reduced by up to 64% by boiling and grilling but remained practically unmodified by microwave and sous-vide cooking.

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Wu, Annie Yuan Cih. "Identities as an Everyday Life Strategy: A Case Study of Vietnamese Marriage Immigrant Women in Taiwan." International Journal of Taiwan Studies 2, no. 1 (January 20, 2019): 138–68. http://dx.doi.org/10.1163/24688800-00201007.

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This paper discusses the identity complex of Vietnamese marriage immigrants in Taiwan through aspects of everyday life such as food preference and cooking, vehicle ownership and access, leisure, and religious belief. These are in parallel with acculturation, cultural hegemony, spatial and social mobility, social network-building, social capital accumulation, and the strategy of resistance to the stigmatisation of prearranged remittances. This article also analyses identities as pragmatic strategies for Vietnamese wives to demonstrate their agency, and negotiate and bargain their social places within the Chinese-dominated cultural sphere through conforming to mainstream ideologies and acquiring social capital in the local community. The relationship between happiness and identities construction is examined, too. The methodology is based upon in-depth interviews and participant observations undertaken during ethnographic fieldwork in Taiwan.

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Domino, George, Marisa Domino, and Annie Su. "Psychosocial Aspects of Suicide in Young Chinese Rural Women." OMEGA - Journal of Death and Dying 44, no. 3 (May 2002): 223–40. http://dx.doi.org/10.2190/7hec-9pjm-exnr-ur5a.

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A sample of 90 rural Chinese women were interviewed and tested to assess a theoretical model that assumes suicide ideation is a function of four broad theoretical variables: 1) psychological aspects such as self-esteem and personal adjustment; 2) coping aspects; 3) environmental aspects, specifically the degree of support found in the family and in the community; and 4) attitudes toward suicide. The data were analyzed first for reliability, which was found to be adequate, and then from a covariance structure modeling approach—i.e., LISREL. The results are complex, but do suggest a relative fit between theoretical model and observed data, though the fit is limited by a number of necessary assumptions in covariance structural modeling that may not reflect psychological and psychometric reality.

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Bu, Tao, Daisheng Tang, Yahong Liu, and Dangui Chen. "Trends in Dietary Patterns and Diet-related Behaviors in China." American Journal of Health Behavior 45, no. 2 (March 1, 2021): 371–83. http://dx.doi.org/10.5993/ajhb.45.2.15.

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Objectives: Determination of trends in diet-related behaviors and their interactions with cardio-metabolic diseases is an important research endeavor. Methods: We analyzed food categories, weight, eating frequency, eating location, cooking methods, time of food intake, dietary knowledge, food preference, nutritional structure over time, and their interaction with cardiometabolic risks, using t tests and χ2 tests, based on the China Health and Nutrition Survey packages from 1997 to 2011. Results: Consumption of fruits, dairy products, snacks, fast food, and beverages has increased significantly, as a concomitant and marked decrease in rice consumption has occurred. Food categories, eating frequency, cooking methods, and at-home eating are gradually increasing and diversifying. Persons not only prefer to consume carbohydrate-rich foods like fruits and vegetables, but also enjoy energy-dense foods like meat, snacks, and beverages. There has been a switch from a predominantly plant-based diet to a Western style diet high in fat and animal-based foods. People have undergone significant changes in reducing the intake of energy, carbohydrates, and protein, but significantly increased their fat intake. Conclusion: Chinese dietary patterns and diet-related behaviors have undergone significant transition in the past few decades, trending towards diversification and modernization.

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Wang, Le, Xiang Li, Yingnan Li, Wenying Liu, Xiaoyun Jia, Xiaoling Qiao, Chao Qu, Xiaoyu Cheng, and Shouwei Wang. "Antioxidant and angiotensin I-converting enzyme inhibitory activities of Xuanwei ham before and after cooking and in vitro simulated gastrointestinal digestion." Royal Society Open Science 5, no. 7 (July 2018): 180276. http://dx.doi.org/10.1098/rsos.180276.

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Xuanwei ham is especially rich in a large amount of peptides and free amino acids under the action of protein degradation. Some of these peptides can potentially exert bioactivities of interest for human health. Traditionally, Xuanwei ham should undergo Chinese household cooking treatments before eating. However, it has not been known how its bioactivity changes after cooking and gastrointestinal digestion. Herein, Xuanwei ham is analysed before and after cooking, as well as gastrointestinal digestion being simulated so as to evaluate and compare its effect on antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities. The antioxidant activity is analysed using five different methods, and results demonstrate that cooking has some negative effects on antioxidative capacity when determined using different antioxidant methods except for a significant increment in 1,1'-diphenyl-2-picrylhydrazyl radical-scavenging activity, while ACE inhibitory activity increases significantly after cooking compared with control samples. After gastrointestinal digestion of samples, there is a significant increment of the antioxidant and ACE inhibitory activities in comparison with control and cooked samples. Particularly, after gastrointestinal digestion, free thiols content and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical-cation-scavenging activity of Xuanwei ham, respectively, increase about twice and fourfold, while ACE inhibitory activity increases about twice compared to cooked samples, reaching the value of 83.73%. Therefore, through cooking the antioxidant activity and ACE inhibitory activity of Xuanwei ham are not completely lost and a part of them is still maintained, while gastrointestinal digestion produces a significant enhancement in both bioactivities, highlighting a greater potential for a beneficial physiological effect on human health after eating it.

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Wei See, Siao, Sathrugnan Karthikeyan, and Rajasekhar Balasubramanian. "Health risk assessment of occupational exposure to particulate-phase polycyclic aromatic hydrocarbons associated with Chinese, Malay and Indian cooking." Journal of Environmental Monitoring 8, no. 3 (2006): 369. http://dx.doi.org/10.1039/b516173h.

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Huang, Lei, Haonan Cheng, Shengtao Ma, Ruoying He, Jicheng Gong, Guiying Li, and Taicheng An. "The exposures and health effects of benzene, toluene and naphthalene for Chinese chefs in multiple cooking styles of kitchens." Environment International 156 (November 2021): 106721. http://dx.doi.org/10.1016/j.envint.2021.106721.

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Das, Ipsita, Jessica J. Lewis, Ramona Ludolph, Melanie Bertram, Heather Adair-Rohani, and Marc Jeuland. "The benefits of action to reduce household air pollution (BAR-HAP) model: A new decision support tool." PLOS ONE 16, no. 1 (January 22, 2021): e0245729. http://dx.doi.org/10.1371/journal.pone.0245729.

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Cooking with polluting and inefficient fuels and technologies is responsible for a large set of global harms, ranging from health and time losses among the billions of people who are energy poor, to environmental degradation at a regional and global scale. This paper presents a new decision-support model–the BAR-HAP Tool–that is aimed at guiding planning of policy interventions to accelerate transitions towards cleaner cooking fuels and technologies. The conceptual model behind BAR-HAP lies in a framework of costs and benefits that is holistic and comprehensive, allows consideration of multiple policy interventions (subsidies, financing, bans, and behavior change communication), and realistically accounts for partial adoption and use of improved cooking technology. It incorporates evidence from recent efforts to characterize the relevant set of parameters that determine those costs and benefits, including those related to intervention effectiveness. Practical aspects of the tool were modified based on feedback from a pilot testing workshop with multisectoral users in Nepal. To demonstrate the functionality of the BAR-HAP tool, we present illustrative calculations related to several cooking transitions in the context of Nepal. In accounting for the multifaceted nature of the issue of household air pollution, the BAR-HAP model is expected to facilitate cross-sector dialogue and problem-solving to address this major health, environment and development challenge.

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Hutchings, Scott C., Luis Guerrero, Miranda Mirosa, Phil Bremer, Damien Mather, Enrique Pavan, Talia M. Hicks, Li Day, and Carolina E. Realini. "The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat." Foods 10, no. 6 (June 8, 2021): 1324. http://dx.doi.org/10.3390/foods10061324.

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This study assessed if Chinese consumer attitudes towards a range of lamb attributes (such as origin, food safety, appearance, taste, price), and their opinions of New Zealand lamb (9- and 7-point Likert scales, respectively), had changed since the outbreak COVID-19. The same survey was carried out in Shanghai and Beijing pre (December 2018) and post COVID-19 (November 2020), ~9 months after China’s initial outbreak, with 500 and 523 consumers, respectively. From December 2018 to November 2020, there was an increase in the proportion of Chinese consumers purchasing red meat online or from a butcher, and cooking their lamb well-done. In contrast, there were minimal differences in Chinese consumer ratings between December 2018 and November 2020 for different lamb attributes and opinions of New Zealand lamb. Cluster analysis revealed that many consumers (140 in December 2018/376 in November 2020) used only a small portion of the high end of the scale when rating lamb attributes, resulting in little differences between the attributes. This study suggests COVID-19 has enhanced some food safety related behaviors but had little effect on Chinese opinions and preferences for New Zealand lamb attributes. It also highlights that survey design should be carefully considered when collecting responses from Chinese consumers.

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Liu, Chaojie. "The battle against SARS: a Chinese story." Australian Health Review 26, no. 3 (2003): 3. http://dx.doi.org/10.1071/ah030003.

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SARS is the first major new infectious disease in the 21st century (Rodier, 2003) and is described as a "serious disaster"in mainland China where it caused unprecedented panic and social and economic consequences. A total of 5,327SARS cases were reported, with 348 deaths (Ministry of Health, 2003a). Although the Chinese government wascriticised by the international community for underreporting at the early stages of the SARS epidemic (Editor CMAJ,2003a), China eventually achieved remarkable success in combating SARS.This paper documents some aspects of the Chinese experience in fighting against SARS, based on interviews with myChinese colleagues, analysed with reference to government policy documents and published articles. My intervieweesincluded health officials at the central, provincial and municipal levels and hospital managers who had been workingin the frontline of the battle against SARS.

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Lam, Vanessa, Kathy Romses, and Kerry Renwick. "Exploring the Relationship between School Gardens, Food Literacy and Mental Well-Being in Youths Using Photovoice." Nutrients 11, no. 6 (June 16, 2019): 1354. http://dx.doi.org/10.3390/nu11061354.

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The goal of the project was to gain an understanding of the relationships between secondary school youth experiences in school gardens and their mental well-being. Over the course of five months, sixteen youths participated in a photovoice research project in which they expressed their personal experiences about food and gardening through photography and writing. The aspects of secondary school youths’ life experiences affected by exposure to school gardens and their impact upon their well-being were identified. The youth explicitly associated relaxation with the themes of love and connectedness, growing food, garden as a place, cooking, and food choices. They were able to demonstrate and develop food literacy competency because of their engagement with the gardening and cooking activities. Youth clubs or groups were identified as a key enabler for connection with other youth and adults. Youth shared their food literacy experiences, observing that their engagement improved some aspect of their mental well-being. Through the photovoice process, the youth identified how their involvement in green spaces enabled connections with others, and highlighted aspects of personal health and personal growth, all of which contribute to their mental well-being.

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Mellor, David, Alice Hucker, Monique Waterhouse, Norul Hidayah binti Mamat, Xiaoyan Xu, Jamie Cochrane, Marita McCabe, and Lina Ricciardelli. "A Cross-Cultural Study Investigating Body Features Associated With Male Adolescents’ Body Dissatisfaction in Australia, China, and Malaysia." American Journal of Men's Health 8, no. 6 (April 3, 2014): 521–31. http://dx.doi.org/10.1177/1557988314528370.

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This study investigated how dissatisfaction with particular aspects of the body was associated with overall body dissatisfaction among male adolescents in Western and Asian cultures. One hundred and six Malaysian Malays, 55 Malaysian Chinese, 195 Chinese from China, and 45 non-Asian Australians aged 12 to 19 years completed a questionnaire assessing dissatisfaction with their overall body and dissatisfaction with varying aspects of their body. Dissatisfaction with the face, height, and hair was positively correlated with overall body dissatisfaction among Malaysian Malays after body mass index, age and dissatisfaction with body areas typically included in measures (weight/shape, upper, middle, and lower body, and muscles) had been controlled for. Dissatisfaction with the face was positively correlated with overall body dissatisfaction among Malaysian Chinese. These findings demonstrate the differences in body focus for males from different cultures and the importance of using assessment measures that address all possible areas of body focus.

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Jingfeng, Cai. "A historical overview of traditional Chinese medicine and ancient Chinese medical ethics." Ethik in der Medizin 10, S1 (September 1998): S84—S91. http://dx.doi.org/10.1007/pl00014827.

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Alam, Nur, Rostiati Rostiati, and Muhardi Muhardi. "SIFAT FISIK-KIMIA DAN ORGANOLEPTIK BAWANG GORENG PALU PADA BERBAGAI FREKUENSI PEMAKAIAN MINYAK GORENG." Jurnal Agritech 34, no. 04 (February 10, 2015): 390. http://dx.doi.org/10.22146/agritech.9433.

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The objectives of the study were to determine the physical-chemical and organoleptic properties of Palu fried onions at the varying utilization frequency of cooking oil, i.e. F0 : fresh oil , F1 : 1 time of using , F2 : 2 times of using , F3 : 3 times of using , F4 : 4 times of using , F5 : 5 times of using and F6 : 6 times of using , the each level was replicatedthree times. The frequency of cooking oil utilization was significantly affected to decreasing color, texture, moisture content, oil content and panelist preference level on the crispness of Palu fried onions as well as increasing oxidation rate of unsaturated fatty acids at the cooking oil. Physical - chemical and organoleptic quality of Palu fried onions wereobtained of the best fresh frying utilization cooking oil, 1, 2, and 3 times of using cooking oil , respectively. The use of cooking oil more than 3 times oxidized free fatty acids, so it is less feasible to use based on the life time and health aspects of fried onions.Keywords: Fried onion, physical-chemical and organoleptic properties, frequency of utilization cooking oil. ABSTRAKTelah dilakukan penelitian untuk mengetahui sifat fisik-kimia dan organanoleptik bawang goreng Palu yang digoreng pada berbagai taraf frekuensi pemakaian minyak goreng yaitu F0: minyak segar, F1 : 1 kali pemakaian, F : 2 kali pemakaian, F 3 : 3 kali pemakaian, F4 : 4 kali pemakaian, F 5 : 5 kali pemakaian dan F : 6 kali pemakaian, setiap tarafdiulang tiga kali. Frekuensi pemakaian minyak goreng pengaruhnya sangat nyata menurunkan warna, tekstur, kadar air, minyak dan tingkat kesukaan panelis terhadap kerenyahan bawang goreng Palu serta meningkatkan laju oksidasi asam lemak tidak jenuh pada minyak goreng. Mutu fisik-kimia dan organoleptik bawang goreng Palu secara berturut-turut terbaik diperoleh dari penggorengan menggunakan minyak goreng segar, 1, 2 dan 3 kali pemakaian. Pemakaian minyak goreng > 3 kali, asam lemak bebas telah teroksidasi sehingga kurang layak untuk digunakan jika ditinjau dari aspek daya tahan simpan bawang goreng dan kesehatan.Kata kunci: Bawang goreng, sifat fisik-kimia dan organoleptik, frekuensi pemakaian minyak goreng

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Qiu, Ren-Zong. "Chinese Medical Ethics and Euthanasia." Cambridge Quarterly of Healthcare Ethics 2, no. 1 (1993): 69–76. http://dx.doi.org/10.1017/s0963180100000657.

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Chinese medicine has a history of at least 2,000 years. The first explicit literature on medical ethics did not appear until the seventh century when a physician named Sun Simiao wrote a famous treatise titled “On the Absolute Sincerity of Great Physicians” in his work The Important Prescriptions Worth a Thousand Pieces of Gold. In this treatise, later called The Chinese Hippocratic Oath, Sun Simiao required the physician to develop first a sense of compassion and piety, and then to make a commitment to try to save every living creature, to treat every patient on equal grounds, and to avoid seeking wealth because of his expertise.

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Chen, Tianqi, and Hua Liao. "The Disease Burden of Indoor Air Pollution From Solid Fuel Use in China." Asia Pacific Journal of Public Health 30, no. 4 (March 20, 2018): 387–95. http://dx.doi.org/10.1177/1010539518761481.

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Solid fuels, such as coal, straw, and firewood are wildly used for cooking and heating in China, with the negative side effects of indoor air pollution and residential health problems. This article investigates the current and historical trend of China’s disease burden caused by indoor air pollution (IAP) at the provincial level. The Global Burden Disease data set and national/provincial yearbooks are used. The results show the following: (1) In recent years, the burden of disease caused by IAP is decreasing; (2) in all health aspects, eastern coastal regions performed better than inland regions; (3) health risk is extremely severe in Henan, Sichuan, and Guizhou provinces; (4) IAP gives rise to serious diseases, including chronic obstructive respiratory diseases and cerebrovascular diseases. This article discusses the relevant causes and countermeasures.

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