Journal articles on the topic 'Cooking, portuguese'

Purpose The purpose of this paper is to assess the reliability of a Portuguese version of the cooking skills scale (CSS) and to evaluate the association between cooking skills and socio-demographic, psychological and other cooking-related variables. Design/methodology/approach The study was conducted as an online survey among 730 Portuguese university students. Translation and back-translation of the CSS were performed. Data were assessed in two stages (test and retest) and the psychometric properties of the CSS were analyzed. The effect of socio-demographic variables was assessed by binary logistic regression analysis. The odds ratios for upper tertile of the CSS score were calculated using the lower tertile as reference. Findings Cronbach’s α for the CSS was 0.90. In the analysis of test-retest reliability, Spearman’s rank correlation coefficient was 0.79 and Cohen’s κ (for tertiles) was 0.49. Cooking skills were higher in respondents cooking more often, feeling more confident, enjoying more and indicating the personal interest as the main motivation to learn how to cook. Cooking skills were significantly better in females, older students and those with more independent place of residence. Originality/value Very good psychometric properties of the Portuguese version of the CSS were found among university students, providing a proper and simple tool to measure cooking skills in future studies with similar populations. The interventions encouraging to acquire and improve cooking skills as part of promoting healthy eating should be targeted especially toward men and young adults.

ABSTRACT This paper aimed to conduct a literature review about the concept of cooking skills to contribute to the scientific debate about the subject. A systematic search was performed in the Scopus, PubMed/MedLine and Web of Science databases as well as the periodicals of the Federal Agency for Support and Evaluation of Graduate Education in Brazil Coordenação de Aperfeiçoamento de Pessoal de Nível Superior website, using the following Portuguese and English keywords: cooking skills, cooking and food/meal preparation. We also consulted references cited by these papers, electronic dictionaries (in Portuguese, English and French), technical documents found on public and private institutional websites, as well as books. Basic, etymological/vernacular and systematic definitions for cooking were identified, including historical global and national contexts. To conceptualize cooking skills, categories related to food and individuals were established, purposing a conceptual model. The category related to food referred to the use of unprocessed/minimal processed foods (which require procedures prior to their preparation), and/or processed/ultra-processed foods (which need a little or no preparation, such as re-heating). The category related to individuals involved dimensions such as confidence, attitudes, behavior, and individual knowledge used to prepare foods. The historical definitions of cooking allowed us to clarify the concept of cooking skills. Considering the global context of valuing and recovering cooking for the promotion of healthy eating, this review can contribute to the scientific discussion about the concept of cooking skills. The purposed conceptual model enables parameters to be established for further investigations, allowing cooking interventions to be directed toward promoting healthy eating.

Aims: To assess the cooking habits and skills of adolescents and its relation to Mediterranean diet adherence. Methods: Adolescents ( N = 390) from the seventh, eighth and ninth grades in a school from a semi-urban region in northern Portugal were asked to fill in a questionnaire. The questionnaire assessed self-reported cooking habits and skills, for example enjoying and knowing how to cook and wanting to cook and learn more. Answers were taken on a scale from 0 to 5, 0 being ‘no’ and 5 being ‘very much’. Learning sources, cooking frequency, and confidence in cooking ten particular foods were also assessed using the following answers: ‘no, never’, ‘yes, with help from family/friends’, ‘yes, all by myself’. Adherence to Mediterranean diet was evaluated using the KIDMED index. Results: Adolescents who said that they cooked, did so usually between one and four times a month (56.2%). A high proportion of respondents had never cooked vegetables (57%), fish (51%) and soup (49%). Girls were more likely to have cooked foods listed in the questionnaire ( p ≤ .002). Adolescents who did not know how to cook (8.7%) stated that the main reasons were that they had someone to cook for them (47%) and had no interest (35%). Those who knew how to cook mainly stated that they had learnt from their family (87.9%) and by themselves (7.9%). Most of our sample wanted ‘to learn how to cook better’ ( M = 3.8, SD = 1.5), preferably with family/friends (82%) or by taking culinary courses (10%). The KIDMED index was poor for 7.2% of the sample, average for 50.8% and good for 42.1%. Adolescents with higher KIDMED scores were younger ( p = .025), knew how to cook better ( p < .001), cooked more often ( p < .001), enjoyed cooking ( p < .001), would like to cook more frequently ( p < .001), and would like to learn how to cook better ( p < .001). Conclusion: Almost one in every ten adolescents did not know how to cook. Vegetables, fish and soup were found to be foods that nearly half of the adolescents had never cooked. Female adolescents were more involved in cooking than males. Better cooking habits and skills were positively related with adolescents’ adherence to the Mediterranean diet, which reinforces the idea that teaching cooking skills may have a positive impact in future food choice.

Although there are many English–Portuguese technical glossaries on the market, very few are designed to meet the specific needs of translators, whose main task is the production of an idiomatic text either in the mother tongue or in the foreign language. For that purpose, a mere list of monolexical terms (usually based on previous compilations or abstract conceptual schemata, and their equivalents) will not suffice. Most importantly, the producer of a text needs to know how a word is used in context, and this can be inferred from the observation of authentic examples. Corpus Linguistics has proved to be an invaluable tool in retrieving technical terms and phraseologies from corpora. In this paper, we employ a corpus-based methodology or, more precisely, the ‘corpus-driven approach’, to compile a bilingual, monodirectional English–Portuguese glossary of cooking terms ( Teixeira and Tagnin, 2008 ), covering the various stages of the project, with an emphasis on the identification of candidate terms, and their subsequent validation through the generation of frequency and keyword lists using the lexical analysis software, WordSmith Tools.

Purpose The purpose of this paper is to describe the results of the construct validity by the known-groups method of a Brazilian cooking skills and healthy-eating questionnaire. Design/methodology/approach Responses obtained from university students (n=767) for Brazilian-Portuguese cooking skills and health eating questionnaire, surveyed online, were submitted to construct validity comparing two known groups. The t-test was used to compare differences between gender (male and female) and the level of cooking knowledge (high or low) in each measure of the questionnaire. Internal consistency was evaluated by obtaining the Cronbach’s coefficient. Findings Women showed significantly higher means than men in all scale measures, except in the self-efficacy for using basic cooking techniques (SECT), where no differences were found. Students classified as having high cooking knowledge and had higher score means in all scales compared to the students with low levels. Internal consistency was adequate for all scales (a>0.70), except for cooking attitude (CA) (a=0.33) and cooking behavior (CB) scales (a=0.59). Research limitations/implications SECT likely depends on cooking knowledge, independent of gender, suggesting further examination. Items and structure of CA and CB constructs also need to be examined more deeply. Practical implications A validated cooking skills and health-eating questionnaire demonstrated its ability to detect differences between groups, useful to provide data for further interventions. Originality/value No available cooking skills questionnaires were found that have been validated by the known-groups method regarding differences between gender and individuals’ level of cooking knowledge, as conducted in this study.

During urban expansions around 1600 a new neighborhood, Vlooienburg, was created in the rapidly growing city of Amsterdam. This new district was not just inhabited by local people, but also by immigrants coming from different European countries. Among those immigrants there were Sephardic Jewish people, who had fled from the Iberian Peninsula due to the persecution perpetrated by the Spanish Inquisition. By studying the archaeological finds that have been recovered from cesspits at Vlooienburg, an attempt is made to gain more knowledge about the composition of different cultural, religious and social identities living together in this area. As a part of the study of the material culture from Vlooienburg, this paper will present a case study that explores the possible relationships between the mobility of Portuguese ceramics and the presence of Portuguese immigrants. The paper will examine the distribution of different Portuguese wares to establish whether there were significant differences in how these ceramics were acquired and used within seventeenth century households in Amsterdam. The main result of this study is the remarkable link between Portuguese coarse cooking wares and the presence of immigrant households.

The main purpose of this work is the development of a value-added product (candied chestnuts) from Portuguese chestnut (Castanea sativa) cultivars (Martainha, Longal and Judia), as a way to minimize product loss and wastes. To accomplish this goal, the effects of rehydration, cooking, and syrup conditions on composition, textural properties, and colour parameters of candied chestnuts were investigated. The obtained results revealed that the optimal conditions to prepare candied chestnuts with a sweet taste, dark brown colour, with a crispy texture on the outside and smooth texture in the inner flesh were rehydration at 45 °C for a period of 5 h, cooking in a pressure pan for 15 min, and an immersion process with sucrose syrup for two days (syrup with 25% of sucrose on the first day and syrup of 50% of sucrose on the second day). During the process, the drying loss, hydration ratio, and cooking gain of the different cultivars were about 90%, 79%, and 130%, respectively. The total colour difference of candied chestnuts ranged from 24.18 (Longal) to 29.95 (Judia), the stickiness was moderately intense, and the adhesiveness was high for the three varieties. Longal candied chestnuts were the softest and Martainha candied chestnuts were the hardest, the most elastic, and cohesive. Moreover, the candied chestnuts presented a moisture content ranging from 52.70% and 54.23%, amounts of carbohydrates in the range of 88.58 to 91.87 g/100 g d.m, values of protein (6.55–9.51 g/100 g d.m.), values of ash (0.78–1.98 g/100 g d.m.), and fat (0.87–1.58 g/100 g d.m.). In conclusion, the chestnuts of Portuguese cultivars Martainha, Longal and Judia reveal a good potential to produce candied products with high added value.

Translations in the Brazilian culinary domain are often characterized by the use of inaccurate equivalents, a lack of fluency, and adaptations that lead to a mischaracterization of cultural references. This is due to a lack of reliable reference materials in that area which usually only offer a translation, without any context or explanation. To address these issues, this paper draws upon a corpus-informed methodology to devise a three-level entry – term/equivalent, appositive explanation and encyclopedic information – for Brazilian cooking terms in a Portuguese-English glossary aimed at translators and writers of culinary texts.

The hypertension is a well know problem and associated with a high salt consuming is one of the commonest chronic diseases.To measure the impact of this consuming it has been applied the methodology provided by the Business Case tool (BC Tool), in a Portuguese foundation for elderly, in order to contribute for Intervention Plan for the reduction of hypertension which aims to reduce salt consumption in the Portuguese population and to improve the control of Hypertension through a phased reduction in salt consumption.This objective has been achieved by changing the availability of foods with lower salt contents and by decreasing the addition of salt in cooking. The results of these measures provided a substantial benefit in terms of Benefits Measurements and Cost Analysis besides the results of SROI measurement in order to obtain the social benefits of this initiative of the Intervention plan to reduce hypertension. Along these results it has been collected the suggestions for improvements that would allow the Sarah Beirão Foundation's response to the needs of its users to be improved

The transition from diets rich in animal products to plant-based protein foods—like pulses—is crucial, for both environmental sustainability and human health. The aim of this study was to characterize the current consumption and to describe the drivers of and barriers to pulse intake in Portugal. Using a quantitative approach, a semi-structured questionnaire was distributed online, and 1174 valid responses were obtained. The most consumed pulses were beans and peas, consumed at least once a week by 48.3% and 44.4% of the sample, respectively. When participants were asked about the possibility of replacement, even partially, of animal products for pulses, 15.0% stated they would not substitute even in a food scarcity scenario. In the qualitative study, ten individuals involved at different steps of pulses’ supply and value chain were interviewed in order to study individual behaviors and experiences linked knowledge and consumption of pulses. It was noticed that the lack of recognition of their nutritional value, the high cooking time and the effect of the anti-nutritional factors were commonly pointed out as barriers. The identification and understanding of perceived barriers for that low consumption will leverage the development of new strategies to promote this promising alternative.

The objective of this study was to analyze the scientific production on health interventions related to hygiene for adults with HIV/AIDS. An integrative literature review was performed using six databases in June 2013. The descriptors AIDS and Hygiene were used, in Portuguese, English or Spanish. A total of 682 articles were found and 16 were selected. Personal hygiene practices were identified, such as hand washing, showers, tooth brushing and quitting smoking. Food hygiene practices involved washing food and kitchen utensils, using treated water, conserving and cooking food. Environmental hygiene took into account raising domestic animals, control of disease vectors, household cleanliness, waste disposal and basic sanitation. In conclusion, these specific hygiene interventions can be applied to the general population and, especially, to people with HIV/AIDS, due to immunosuppression.

This paper presents two digital educational resources (DER), which aim at promoting the development of metalinguistic competence of students attending the 3rd grade of Primary School (age 8/9). The digital resource Laboratório Gramatical Digital: A Força das Sílabas [Digital Grammar Lab: The strength of syllables] promotes the development of metaphonological competence of students on the phonological word stress in European Portuguese. It adopts a discovery-learning approach through the implementation of a grammar laboratory (‘Grammar Lab’). The digital resource Cozinhar a Aprender [Cooking to Learn] offers a learning experience where users build their own knowledge on a specific textual genre (recipe) through the analysis of concrete examples (or models) of this textual genre. The didactic approach implemented draws upon the notion of text genre and the model of didactic sequence. These two DER aim to contribute to a paradigm shift from traditional practices towards more active and student-centered ones.

(1) Background: Autochthonous breeds meat is well accepted due to its sensory characteristics, perceived low environmental impact, and animal welfare. We aimed to evaluate the effect of weaning and slaughter age on the physicochemical and sensory characteristics of Arouquesa, a Portuguese Protected Designation of Origin (PDO) meat and to evaluate the psychological effect of knowing the weaning age on the consumer’s hedonic evaluation. (2) Methods: Meat from 26 animals was assigned to 4 groups, with combinations of weaning (W) at 9 or 5 months and slaughter (S) at 9 or 12 months: W9-S9, W9-S12, W5-S9, and W5-S12. The meat was analysed for pH24h, colour (L*a*b*), cooking losses and shear force. A Check All that Apply test was made with 70 consumers; they were also asked to punctuate the hedonic appreciation of anonymous and weaning age-identified meat. (3) Results: W9-S9 were more tender, had lower shear force, and was juicier than W5-S9. When animals were slaughtered at 12 months, there were no differences in the physicochemical and sensory characteristics between the weaning ages. The effect of information about the weaning age influences the consumer’s hedonic evaluation, as revealed by the comparison between the anonymous and identified samples. (4) Later weaning resulted in more tender meat when the slaughter was at 9 months and positively impacted consumer perception.

AbstractObjectiveResults of the WHO European Childhood Obesity Surveillance Initiative indicated that on average one out of four primary-school children is overweight or obese. Portugal presented one of the highest prevalences of obesity. Childhood obesity prevention and treatment should be a top priority. The aim of the present study was to evaluate the effectiveness of Program Obesity Zero (POZ), a multi-component, community-, family- and school-based childhood obesity intervention.DesignParents and children attended four individual nutrition and physical activity counselling sessions, a one-day healthy cooking workshop and two school extracurricular sessions of nutrition education. Waist circumference, BMI, physical activity level, sedentary behaviours, and nutrition and physical activity knowledge, attitudes and behaviour were assessed at baseline and after 6 months. Diet was assessed using two 24 h recalls, at baseline and at 6 months.SettingFive Portuguese municipalities and local communities.SubjectsTwo hundred and sixty-six overweight children (BMI ≥ 85th percentile) aged 6–10 years, from low-income families in five Portuguese municipalities, were assigned to the intervention.ResultsChildren showed reductions in waist circumference (−2·0 cm; P < 0·0001), mean BMI (−0·7 kg/m2; P < 0·0001) and BMI-for-age percentile (−1·7; P < 0·0001) at 6 months. Overall, children's intake of fruit and vegetables was <400 g/d throughout the intervention. After 6 months, higher fibre consumption and an apparent decrease in sugary soft drinks intake to a quarter of that observed at baseline (mean intake: 198 ml/d at baseline), with improvements in physical activity levels and screen time <2 h/d, were also observed.ConclusionsThe findings suggested that POZ is a promising intervention programme, at municipality level, to tackle childhood overweight and obesity.

South Asian pickles, or achar, were the first processed food to arrive from the subcontinent to Europe. While the earliest European references stem from Portuguese texts of the sixteenth century, evidence of cooking instructions date from the second half of the seventeenth century. Utilizing sources like botanical literature, travelogues, and recipes, this paper focuses on the introduction of achar to England in between 1600 to 1750. The first part investigates the initial trade of these pickles to Europe, in particular to England. The second part discusses how English authors developed an understanding of achar, which promoted the use of certain ingredients and preparation methods. This understanding did not account for the multiple diverging types of achar in South Asia, but represented an essentialized concept of the dish, which found its expression in English achar-recipes. The third part argues that this style of achar constituted an appropriation of the food, as it was adapted to European tastes and made ‘exotic’ enough but not too ‘exotic’ for the English palate. Thus, this article offers a case study on the introduction of South Asian food to England, which shows the power structures involved in global culinary exchanges.

Objective. This study aims to evaluate the impact of an intervention program, taught by trained teachers, on foods and nutrients components of the Diet Quality Index–International among children in Grades 1 to 4. Method. A total of 464 children (239 female, 6-12 years) from seven elementary Portuguese schools participated in this randomized trial. Three schools were allocated to the intervention, and four to the control group. The intervention program was based on the health promotion model and social cognitive theory. Teachers previously trained by researchers in nutrition, healthy eating, and healthy cooking implemented the intervention in the classroom from November 2008 to March 2009. Sociodemographic, anthropometric, physical activity, and dietary assessments were performed before (2007/2008) and at the end of the intervention (2009). Dietary intake was gathered by a 24-hour dietary recall and the components of Diet Quality Index–International were defined. Results. Children from the intervention schools reported a significantly higher adequacy in vegetable consumption (p = .018) and a significantly higher moderation in sodium consumption (p = .032) compared with the controllers. Conclusion. Our study provides further support for the success of intervention programs that aim to enhance children’s dietary intake. Implementing similar interventions can be promising to support vegetable consumption and moderate sodium intake.

The pandemic of COVID-19 caused significant changes in economies and societies with a major impact on the entire education process. However, these changes did not invalidate a constant effort of adaptation. This cross-sectional, descriptive, and correlational study used an online questionnaire administered to students from various study cycles at higher education institutions in Portugal, with the aim of exploring the influence of literacy and mental health on the use of mental health promotion strategies during COVID-19 confinement. A total of 329 students from higher education institutions participated in this study, mostly from the age group 18–24 years (n = 272; 82.7%) and female (n = 265, 80.5%). The most mentioned health promotion strategies during this period included studying (n = 170; 51.7%); physical activities (n = 151, 45.9%); social networking (n = 124, 37.7%); cooking activities (n = 120, 36.5%); and listening to music (n = 118, 35.9%). Academic success is self-reported, and it is weakly correlated with the MHI5 (r = 0.103, p = 0.063). Students in the pre-graduate programs studied more during the times of the pandemic and used this activity as a mental-health-promoting strategy with a statistically significant difference (p = 0.033). Although it was difficult to improve health literacy related to COVID-19 in such a short period of time, there was a very strong motivation to access, understand, evaluate, communicate, synthesize, and apply information and knowledge to maintain mental health through self-care using health promotion strategies.

AbstractObjectiveTo examine the impacts on food and nutrition-related outcomes resulting from participation in urban gardens, especially on healthy food practices, healthy food access, and healthy food beliefs, knowledge and attitudes.DesignThe systematic review identified studies by searching the PubMed, ERIC, LILACS, Web of Science and Embase databases. An assessment of quality and bias risk of the studies was carried out and a narrative summary was produced.SettingStudies published as original articles in peer-reviewed scientific journals in English, Spanish or Portuguese between 2005 and 2015 were included.SubjectsThe studies included were based on data from adult participants in urban gardens.ResultsTwenty-four studies were initially selected based on the eligibility criteria, twelve of which were included. There was important heterogeneity of settings, population and assessment methods. Assessment of quality and bias risk of the studies revealed the need for greater methodological rigour. Most studies investigated community gardens and employed a qualitative approach. The following were reported: greater fruit and vegetable consumption, better access to healthy foods, greater valuing of cooking, harvest sharing with family and friends, enhanced importance of organic production, and valuing of adequate and healthy food.ConclusionsThematic patterns related to adequate and healthy food associated with participation in urban gardens were identified, revealing a positive impact on practices of adequate and healthy food and mainly on food perceptions.

Portugal is Europe’s leader in consumption of fish and ranks 3rd in the world (topped only by Iceland and Japan). Portuguese consumers eat 59 kg of fish per year, distantly followed by E.U. (28) numbers 2 and 3 - Spain and France - with 39 and 33.9 kilos per capita (2015). Culture theorists like Claude Fischler, Leon Rappoport, Mary Douglas, Poul Rozin, Massimo Montanari, Pierre Bourdieu and Cornelius Castoriadis, agree that the basic determinant of population’s diet is its culture and food has always been much more than a source of physical nourishment. To analyse the tendencies regarding fish consumption we used Docapesca Portos e Lotas S.A’s data (a government owned company, under the Ministry of Finance and the Ministry of Sea). A total of 1393 respondents participated in 2 surveys (one survey being for the general of the population and another one specifically for generations born after 1980s) which gave us a total of 221 variables to analyse. 7 segments were identified, depending on lifestyle, relationship with fish and how consumers buy fish. Results were abundant, remarkable and complete, including ex. factors influencing store choice store; the best source of information about food; what healthy eating means/ how it has changed over time; price; time; taste; availability; cooking skills; factors influencing the choice of a store; perceptions regarding fresh fish, its flavour, quality and freshness, smell, price and confection; personal preferences (salted dry fish, smoked fish, frozen fish, canned fish, fresh fish, whole fish, fish stalls, fish fillets).

Background: Food waste occurs in all stages of the food supply chain, namely in the food service sector. Understanding how much and why food is wasted and whether consumers are aware of it is essential to design effective interventions in this setting. This case study aims to compare the food waste perception by consumers and measure plate waste in a Portuguese workplace canteen in order to recognize if trained consumers can estimate his/her food waste. Methods: Data were collected from 160 users randomly selected attending a workplace canteen during one month. Plate waste was evaluated by the weighing method. Visual estimation was performed by each participant to evaluate food waste perception at the end of the meal. Consumers were also asked about reasons for wasting food. Results: Plate waste was 8.4% for soup, 9.0% for the main course, and 4.0% for dessert. These values follow the same trend of waste perceived by consumers for soup (R = 0.722; p ˂ 0.001), main course (R = 0.674; p ˂ 0.001), and dessert (R = 0.639; p ˂ 0.001), showing a high relation between self-assessment and measured plate waste. Excessive portions (46.1%), dislike of meal flavor (18.6%), cooking method (8.8%), and texture (3.9%) were identified as the main causes for plate waste. Conclusions: Canteen users showed an accurate perception of their plate waste for all meal components. Excessive portions were identified by consumers as the main reason for plate waste.

The World Health Organization considers iodine deficiency as a major worldwide cause of mental and development diseases, estimating that about 13% of the world population is affected by diseases caused by iodine deficiency. Iodine is a trace element necessary for the synthesis of thyroid hormones which, since it cannot be formed by the organism, must be taken regularly with food. Fish and shellfish are generally a good source, because the ocean contains a considerable amount of iodine. On the contrary, plants which grow in iodine-deficient soils are poor in this element, as well as meat and other animal products fed in plants low in iodine. Salt is the best way for iodine supplementation. Cooking the food with iodized salt is a desirable practice because it guarantees the presence of this element. There are also other methods to provide iodine to the general population, such as adding iodine to drinking water or taking supplements of iodine. In pregnancy is recommended iodine supplementation, except in patients with known thyroid disorders. Iodine is an essential component of thyroid hormones (T4 and T3). Inadequate iodine intake leads to inadequate thyroid hormone production. The most important consequences of iodine deficiency, in the general population are goiter and hypothyroidism, and in the severe cases, mental retardation, cretinism and increased neo-natal and infant mortality. The International Council for the Control of Iodine Deficiency Disorders (ICCIDD) formed in 1985, with the only aim of achieving optimal iodine nutrition in the world, in cooperation with UNICEF and WHO. In Portugal, recent studies show significant deficiencies in pregnancy and The Portuguese Society of Endocrinology Diabetes and Metabolism, in partnership with General Directorate of Health, proposed an iodine supplementation during pregnancy with 150-200μg/day.

Ao navegar na Internet o utilizador fornece dados como a idade, género, localização, entre outros, que são capturados através da utilização de cookies - pequenos ficheiros de texto que estão armazenados no web browser quando se visita um website. Diversas empresas utilizam-se desses dados para mostrar ao utilizador publicidade direcionada aos seus interesses. Neste contexto, estudos recentes demonstram que a utilização de cookies tem implicações relacionadas com a privacidade, sendo o Regulamento Geral sobre a Proteção de Dados (RGPD) do Parlamento Europeu por vezes ineficaz no seu principal propósito. O presente estudo pretende compreender a perceção do utilizador sobre o uso de cookies para criação de publicidade direcionada. Para concretização do estudo foi realizado um inquérito com 242 utilizadores portugueses ativos na Internet. Os resultados indicam que apesar dos utilizadores se sentirem incomodados pelo fato de serem rastreados, preferem fornecer os dados, concordando com as políticas de cookies, e visualizar a publicidade direcionada.

O desperdício de alimentos é preocupante, pois pelo menos 1,4 bilhão de toneladas de alimentos são desperdiçados no mundo anualmente. Diversos aspectos ambientais, sociais e econômicos contribuem para o aumento desses números, todavia metade do desperdício de alimentos no mundo poderia ser evitado por medidas preventivas. Desse modo, o presente trabalho teve como objetivo avaliar através de revisão da literatura, o potencial uso de subprodutos da uva, como por exemplo o bagaço, no desenvolvimento de produtos funcionais. Para tanto, foram utilizados os descritores “uva”, “uva qualidade inferior”, “uva exportação”, “uva alimento funcional”, “alimentos funcionais bagaço de uva”, “casca de uva alimento funcional”, “uva de refugo”, "grape", "low quality grape", "export grape", "functional food grape", "functional food grape pomace", "grape skin functional food", "junk grape". Como base de dados foram utilizadas a PubMed (National Library of Medicine), Portal de Periódicos Capes, LILACS (Literatura latino-americana e do caribe em ciências da saúde), Science Direct, Scorpus e Crossref, utilizando descritores da língua inglesa e portuguesa, e selecionando os artigos publicados entre os anos de 2000 a 2022. Foram encontrados 942 artigos (PubMed= 546 ScienceDirect= 373; Scielo= 25), dos quais 80 artigos foram selecionados, e desses 68 foram excluídos por não se enquadrarem nos critérios de inclusão que eram, produtos funcionais desenvolvidos através dos subprodutos da uva que seriam descartados, e tendo, como também ano de publicação do estudo ter ocorrido a partir do ano de 2000. E assim foram utilizados 15 artigos. Os trabalhos em sua maioria aplicaram a uva para o desenvolvimento de farinhas para a produção de bolos e o enriquecimento de iogurtes, além de produzirem cookies, geleias e barras de cereais. Através da revisão realizada foi possível evidenciar que a utilização de um resíduo vitivinícola que tem potencial para conferir benefícios à saúde através do desenvolvimento de produto funcionais, reduzindo a quantidade destes resíduos na indústria e no meio ambiente, com possibilidade também de reduzir custos na produção dos alimentos.

Since 2001, a group of Portuguese scientists has been using experiments with food and cooking to attract the interest of the public, and particularly young people, in science and scientific activities. These science dissemination activities, entitled A Cozinha é um Laboratório (The Kitchen is a Laboratory) have been received with great interest and very positive feedback by the general public, as well as by schools in all levels of education. Subsequently, this approach was also used by the Portuguese team of the Pollen: Seed Cities for Science project to promote inquiry-based science education in primary schools and engage families and the community in this process. This paper presents the activities conducted as part of these initiatives, which have already resulted in two books.

Abstract The Portuguese schooner Arrogante was captured in late November 1837 by HMS Snake, off the coast of Cuba. At the time, the Arrogante had more than 330 Africans on board, who had been shipped from the Upper Guinea coast. Once the vessel arrived in Montego Bay, Jamaica, the British authorities apprenticed those who had survived. Shortly after landing, however, the Arrogante’s sailors were accused of slaughtering an African man, cooking his flesh, and forcing the rest of those enslaved on board to eat it. Furthermore, they were also accused of cooking and eating themselves the heart and liver of the same man. This article focuses not so much on the actual event, as on the transatlantic process that followed, during which knowledge was produced and contested, and relative meanings and predetermined cultural notions associated with Europeans and Africans were probed and queried.

Considering the didactic sequence model developed in the context of the glottodidatics to promote the real use of the target language in a socio-discursive perspective, the present work presents two proposals based on the pedagogical transposition process of authentic injunctive materials (‘cooking recipe’ and ‘assembly instructions’), with communicative and collaborative approaches, in order to promote for levels A2 and B1 the Meaningful Learning of imperative constructions in Portuguese as a Foreign Language, whose assimilation difficulty in the cognitive domain is recurrent in Italian-speaking students.

The hypertension is a well know problem and associated with a high salt consuming is one of the commonest chronic diseases.To measure the impact of this consuming it has been applied the methodology provided by the Business Case tool (BC Tool), in a Portuguese foundation for elderly, in order to contribute for Intervention Plan for the reduction of hypertension which aims to reduce salt consumption in the Portuguese population and to improve the control of Hypertension through a phased reduction in salt consumption.This objective has been achieved by changing the availability of foods with lower salt contents and by decreasing the addition of salt in cooking. The results of these measures provided a substantial benefit in terms of Benefits Measurements and Cost Analysis besides the results of SROI measurement in order to obtain the social benefits of this initiative of the Intervention plan to reduce hypertension. Along these results it has been collected the suggestions for improvements that would allow the Sarah Beirão Foundation's response to the needs of its users to be improved

Abstract Objectives Iodine is an essential trace element in the human and animal diets. The major role of thyroid hormones is related to the growth and development of the body. Iodine deficiency is the most common cause of preventable mental impairment. There are, in Portugal, a widespread deficiency of iodine of pregnant women and school-age children [1 - 3]. The aim of this study was monitored the real content of iodine in school meals. Methods Collection of foods from schools was designed to represent school meal program based on three hundred samples organized into three groups. Group I contained one hundred and forty-four samples cooked with iodized salt from primary schools across the Lisbon metropolitan area. Group II had twelve samples from a pilot school. This school was used as a reference for real iodine content. Group III was constituted by one hundred and forty-four samples used as a standard for minimum iodine value. These samples were collected based on consumption patterns from national food consumption surveys. Based on ISO/EN 17,025:2005 and EN 15,111:2007, the determination of iodine content was performed using inductively coupled plasma-mass spectrometry (ICP-MS) after alkaline extraction with TMAH (tetramethylammonium hydroxide) in a graphite block system during 3 hours at 90 °C. Results The concentration of iodine in samples showed a wide range of levels, e.g., Group I from 5.3 µg/100 g in pasta to 52 µg/100 g in cod and Group II the highest value (32 µg/100 g) in soup. The lowest value (<1.9) was found in the meat of Group III. The ratio between Group I and Group III was used to estimate the effectiveness of the program, and the biggest difference was found in fish and lowest was determined in soup. The difference between iodine content in Group I and Group II was used to monitoring the use of iodized salt in the other schools from Lisbon metropolitan area. The cooking procedure, iodization salt absorption, and operator performance were identified as the main factors contributing to the differences between real and prescribed content. Conclusions This study demonstrates that the determination of iodine content in foods cooked with and without iodized salt is an appropriate approach to evaluate fortification program and risks of both inadequate and excess iodine intake. Funding Sources N/A.

Abstract Introduction Excessive salt intake is one of the greatest risks to public health, making urgent to propose measures to reduce its intake and bring great benefits to reduce cardiovascular diseases risk. In the Portuguese population, the main source of salt consumption is the salt that is added during food preparation and cooking meals. Purpose The main aim of this study was to assess whether an intervention using a dosing salt device (Salt Control H) in food preparation and cooking has beneficial effects in salt intake. Methods This was a two-arm randomized controlled trial. A total of 88 workers from a public university (50% female; mean age 47.2±11.4 years), were randomly assigned to a intervention (I; n=42) or a control group (C; n=46). The intervention was delivered by health professionals in an occupational medicine setting, asking participants to use a salt control device that delivers the maximum amount of salt to add in food preparation and cooking, according to the number and age of the persons who will consume the meal, during 8 weeks. Primary outcome was the 24-hour urinary sodium excretion (Na24), validated by creatinine coefficient, and secondary outcome was 24-h urinary sodium-to-potassium ratio (Na/K24). Parametric tests were used to assess differences between urinary data stratified by C or I group and Mann-Whitney to evaluate differences between stratified groups according to meet WHO daily recommendations of intake. Results At baseline, there was no significant differences in mean Na24 (C: 3145.5±1420.1 and I:3268.7±1159.8 mg/d, p=0.096) and Na/K24 (C: 2.0±0.9 and I: 2.1±0.8 mg/d, p=0.792) between the two groups. After 8 weeks intervention, a Na24 and Na/K24 non statistically significant decrease was observed in the I group (to 3094.1±1391 and 2.0±0.8 mg/d), as opposed to the C group (to 3262.5±1527.0 and 2.2±0.9 mg/d). The proportion of participants from I group that present Na&lt;2000 mg/d increased (from 17 to 29%) as the proportion of participants that present Na/K24 &lt;1 (from 0 to 12%) without significant differences from C group (p=0.214 for Na &lt;2000 mg/d and p=0.383 for Na/K24 &lt;1). Conclusion The Salt Control H measurement device showed promising results to increase adherence to daily salt intake recommendations. The device is a useful and practical tool for educating individuals about dietary salt doses to add to meals cooked at home. Funding Acknowledgement Type of funding sources: Public grant(s) – National budget only. Main funding source(s): Fundação para a Ciência e Tecnologia Figure 1

Ingredients: Men, Women, Modern Kitchens, and the Gender Culture For working couples, the end of the day brings to the middle-class family with children the need to prepare the evening meal. Beyond an instrumental task to be performed, the kitchen space is hereafter the locus where the gender culture becomes visible. Who cooks? How does he/she cook? How good does he/she cook? In answering these questions, two main variables of context have to be clearly addressed. Firstly, contemporary gender culture promotes both men and women as “equal potential cookers.” Claims for gender equality are pervasive in the kitchen space, traditionally occupied by women, whose socialisation to be a “perfect housewife” served as a guarantee that they would “naturally” be good cooks, as well as good wives and mothers (Parsons and Bales). Currently, however, because individuals are now less defined by the traditional gender roles (Beck, Giddens, and Lash), one can expect either the man or the woman, or both, to prepare meals. From “sacrifice to gift” (Kaufmann), the possibilities are as numerous as the individuals who carry with them different and multiple socialisation processes that they differently mobilise in distinctive settings (Lahire). Secondly, the space of the kitchen has never been so technologically advanced as today. Contrary to images of a tiring, time-consuming, and demanding family workspace, the contemporary kitchens are equipped with such machinery assuring for efficiency, time domain, and aesthetic appeal (Daly, Gillis, Kaufmann, and Silva). Moreover, a paraphernalia of highly sophisticated equipment promises to help even the most awkward to be a successful and impressive chef. Nonetheless, the kitchens’ space has not ceased to be a profound and complex arena of family life, intimacy, and sociability (Southerton). Additionally, tradition, cultural heritage, knowledge, expertise, tenderness, pleasure, love, passion, and even sex: those are some of the “ingredients” with which media and popular culture socially construct the kitchen’s space (see for instance, the films Woman on Top, and Eat Pray Love, and television series Hell’s Kitchen featuring chef Gordon Ramsay). In this paper, I analyse the exploitation of the cookbook as an instrument used by some women aiming to encourage a greater participation rate among men in the cooking task. To study this topic was not an initial aim of research. Instead, it has emerged in the broader context of a previous sociological research devoted to the study of family practices (Morgan, Family Connections and Rethinking Family Practices), specifically family rituals within Portuguese middle-class families (Costa). Data was collected through episodic interviews (Flick) applied to both men and women with at least one child between the age of 3 and 14 years old. In this major study, a theoretical sample (Glaser and Strauss) of 30 individuals (with a mean age of 38 years old) were asked to describe in detail their “normal” and “special” moments or days. Through a subsequent content analysis (Bardin) carried out with the qualitative software NVivo (developed by QSR ©International), the cooking task has emerged from the data as a meaningful category. Findings presented and discussed hereafter are based upon the interviewees’s accounts that focus on a very circumscribed phase of their daily life, namely when they arrive home at the end of the day and need to prepare a “good,” “quick” meal. Particularly, in the case of the men’s accounts, the mention to the ways women urge men to participate (more) in the cooking tasks become prominent when talking about the use of the Bimby and it’s correlated recipe book. The Bimby (Thermomix) is a multi-function food processor intended for domestic use, commercialized by German company Vorwerk since the 1970s, yet only more recently having gained wide popularity in Portugal (Truninger). In short, this text focuses on the cookbook and related “mundane practices” (Martens) within the context of the appropriation of high-tech equipment in the kitchen to discuss the power of the socialisation of gender. Our argument is that cookbooks can be a way to dissipate the old difficulties that men, particularly, face in the kitchen; and at the same time, their use (and misuse) reinforces the persistence of some gaps due to previous and unequal socialisation regarding cookery as a skill. Preparation: Places, Spaces, Tasks, and (Traditional) Social Roles When arriving home early in the evening, both men and women usually occupy different spaces and perform different tasks, thus assuming distinctive social roles (Costa). Notwithstanding some recent changes causing a greater participation of men in domestic life (Wall, Aboim, and Cunha), Portuguese families still experience a very unequal household division of labour. At the same time that Portuguese women participate strongly in the paid work economy, especially on a full-time basis, they also undertake the majority of the household chores—both in number and time spent in doing so—such as the regular tasks of cooking, washing, and cleaning (Aboim, Wall and Amâncio). In most cases analysed in this study, there also remains a clear division of tasks concerning the preparation of the daily evening meal. Whereas the woman frequently prepares the evening meal, the man more often performs complimentary tasks such as setting the table for dinner and, afterwards, putting the dishes in the dishwasher and removing them once washed. Underlying this, couples seem to have negotiated an “agreement of exchange,” where women are responsible for a particular task, while men preferably “assume” or “choose another one.” Hence, insofar as women assume the task of cooking on a regularly basis, the participation of men in the preparation of meals is far more episodic (for example, at the weekend, for parties, at Christmas time or on some other special day or occasion). This can explain why men more often refer to the exact content of the daily meals they prepare as relatively “simple” and “fast”—dishes such as “grilled,” “tidbits,” “fries,” or precooked food for microwave are common. The “unpreparedness” or “lack of practice” of men and, consequently, the “greater experience” and/or “preparation” of their wives/partners are, coincidentally, evoked to justify why men do not participate more in the meal preparation. Both men and women refer either to the “tradition” or to a certain “naturalisation” of the women’s skills as the main arguments for the way they share tasks around the evening meal. Actually, most of the men who were interviewed admitted not being “ready” or “prepared” to perform specific tasks once married or living with a partner. The “blame” seems to be in the fact that they were not socialised to clean, wash, or cook when unmarried. When living with their parents, they were responsible for only minor tasks like tidying up their rooms, making their beds, or taking out the garbage. At other times, they may have “aided” their parents, yet only when “asked to do so.” In fact, when compared to women, these men were not domestically socialised as children or teenagers. Let us also remember that many came directly from their origin families into a procreation family. Thus, when they entered into a marital status, the task of cooking passed “automatically and intuitively” from their mothers into the hands of their wives/partners. Only with the (rare) deliberate refusal of the woman to cook does the male’s unpreparedness to cook become an issue and (may be) regarded as a problem in the couple’s relationship. The unpreparedness of males to cook is particularly evident in the absence of women, notably in post-divorce situations. Those who had performed cooking tasks previously or during the marriage were usually better prepared. For others, carrying out these tasks, either by choice or by imposition (for example, due to financial difficulties in the post-divorce period), meant facing many internalised social constraints. The support from close female figures (mother, friends, girlfriend, or colleagues) seems to be crucial in the path of self-instruction. The cookbook is both a new and old instrument that (also) serves this purpose. Variation: Bringing Men into the Kitchen with Cookbooks At this point, a variation is introduced in the gender division of labour related to the food preparation noted above. It is true that the generalisation of technology for cooking has followed in time the entry of men into the kitchen. In this context, I now turn upon specific accounts of men when referring to the use of the Bimby (Thermomix) in association with its recipe book. This food processor combines the functions of various utensils and small kitchen appliances: “it minces, chops, purees, weighs, stirs, grates, grinds, blends, cooks and simmers; in fact, it does the work of at least twelve kitchen devices and practically cleans itself when food preparation is done” (Vorwerk). Additionally, in order to be exploited to the fullest, the Thermomix comes with a cookbook whose instructions should be, it states, strictly followed. With this appliance, offering 12 functions in one single product, one can cook “everyday meals or elaborate menus, European or Asian specialties” (Vorwerk), with the guarantee that including soups, main courses and desserts, “everything turns out delicious” (Vorwerk). Pedro is 35; he has been married since 2000 and is the father of two boys, one 7 and the other 4 years old. His wife offered him this machine and corresponding cookbook with the aim of “encouraging” him to undertake some cooking tasks. However, he admits, “the result was only partially achieved.” He points out: “I can cook with the Bimby ... and even more through the Bimby; I admit, than with pots and all that.” Although strictly following the cookbook, Pedro recognises that he always “needs more time [than his wife] to make things work well in the kitchen.” Pedro feels that he lacks the “experience” and “training” that enables his wife to cook everything “very fast”: “Cooking very [emphasis added], very fast, honestly: I can’t! She can do it even when she is in a hurry ... If I have to read the recipes ... I have to take enough time to read and interpret them! And she ... she usually does it ... she doesn’t even have to think about it!” The gift of the Bimby was a purposeful means of trying to overcome some of the difficulties Pedro has in the kitchen. Metaphorically, I envisage it as a kind of “sugar” aimed to sweeten Pedro’s lack of cooking skills: “She [his wife] offered me the Bimby but ... the problem, I already told her ‘I could cook, but you have to give me enough time to cook!’”. Surprisingly in relation to such a piece of equipment that promotes itself as “the most superior kitchen appliance” (Vorwerk), using it is not simple for Pedro. The explanation, again, seems to be in the fact that his wife—in his perspective—does everything so “routinely” and in such an “intuitive” way that he can’t follow her example, despite using the cookbook. Additionally, his “inexperience,” “uncertainty,” and “slowness” sometimes rouses a lack of patience in his wife who, in turn, embodies all the opposite attributes. Sometimes, he says, the situation comes to a point where she tells him: “at this pace, it’s not worth it!” These are the cases where the kitchen overflows to an arena of tension, eventually even conflict, between knowing and doing (Casimiro). Pedro then “gets annoyed,” especially when his wife wants to set a pace he cannot keep up with: “Often I tell her ‘if you want to explain things to me, you have to waste some time with it.’ If you do not want to waste time, it [my cooking] is not worth it!”. Rui is 34, lives in a de-facto union and is the father of two boys, one four years of age and the youngest one-year-old. His example adds to the case of Pedro. The Bimby is also the “only cooking experience” Rui has beyond the grill. He admits he uses it, especially to cook soups for his youngest child, but still he prefers to leave his wife responsible for that task while he performs others. He recognises that using the Bimby, the task of cooking the soups is “fairly easy.” However, not everything runs smoothly: “Once I forgot to add water [laughs]; nonetheless, it went well [laughs]; it was not so bad! [laughs]”. The irony is that Rui reveals how he generally prefers to leave the kitchen to this wife: I have a script for kitchen because we have the famous Bimby, you’ve heard about it, right? Ok! I have a cookbook with a script of how to make the soup ... Honestly, I have done it four or five times, no more than that. I’d rather clear up the kitchen, wash the baby bottles, clean up the room, to put one of the kids to bed; these are my evening’ tasks. Not the soup because I ... I ... I even strive to do it ... but the true is that it does not always run smoothly. Both Pedro and Rui reveal the tensions some men face when appropriating kitchen appliances in the context of the contemporary couple’s relationships claiming of equality. Purposely used by some women as a dose of “sugar,” it eventually ends up to “spicing” rather than “sweetening” the relationship. At first sight, the use of the cookbook enables even the most unprepared individual to succeed in the kitchen. Nonetheless, as in the above cases, some men carry with them the (absence) of a socialisation for cooking that strongly shapes their use (and misuse) of the cookbook. The evoked arguments strongly emphasise the “tradition,” “experience,” “training,” “practice” and “mastery” they lack when compared to women. While this can be the epicentre of existing tensions between the couple, it underlines subtle yet profound socialisation processes, internalised values, and social roles. In questioning these complex relations, the transforming power of the cookbook has to be put in relative terms, since it allows—at least sometimes—for only a skin-deep change. Serving: The Cookbook—Sugar or Spice? Notwithstanding the several possible approaches to gendered culture in the kitchen, this text had no quantitative, generalisation, class, or culture comparative purpose. Instead, through a qualitative and in-depth approach, its main goal was to explore both the power and the limits of the cookbook as an instrument sometimes used by women aiming a greater participation of men in the cooking tasks. This arises as a particularly interesting issue in a context where men admitted that they were not domestically socialised as children or teenagers to clean, wash, or cook and, additionally, many of them went directly from their origin families into a procreation family. Summing up, cookbooks are not magical devices that can erase, at once, the complex and profound socialisation processes, internalized values, and social roles. In context, the cookbook can be either “sugar” or “spice” at the top of the gender culture. While, at the forefront, it can be purposely used by women to overcome some of the hardships men face at the kitchen; in the background its use (and misuse) reinforces the persistence of some gaps (still) unveiled through a previous and wider socialisation for cooking. More and more visible in contemporary society as either family or cultural heritage artefacts, media products or scientific outputs, cookbooks remain a site of endless interest, and this is also true in the sociological enquiry. In this article, analysing the use of a specific cookbook by men provides a forum through which the gender cultures can be examined in a simultaneously creative and fruitful way. As in the kitchen, one just has to “light the stove”. References Aboim, Sofia. “Gender Cultures and the Division of Labour in Contemporary Europe: A Cross-national Perspective.” The Sociological Review 58.2 (2010): 171–96. Bardin, Laurence. L’Analyse de Contenu. Paris: PUF, 1977. Beck, Ulrich, Anthony Giddens, and Scott Lash. Reflexive Modernization. Cambridge: Polity, 1994. Casimiro, Cláudia. "Da Violência Conjugal às Violências na Conjugalidade. Representações e Práticas Masculinas e Femininas. PhD Thesis in Social Sciences. Specialisation: ‘General Sociology’. University of Lisbon: Institute of Social Sciences of the University of Lisbon (ICS-UL), 2008 ‹http://repositorio.ul.pt/handle/10451/313›. Costa, Rosalina. Pequenos e Grandes Dias: os Rituais na Construção da Família Contemporânea [Small and Big Days. The Rituals Constructing Contemporay Families]. PhD Thesis. Social Sciences. Specialisation: General Sociology. University of Lisbon: Institute of Social Sciences of the University of Lisbon (ICS-UL), 2011. ‹http://hdl.handle.net/10451/4770›. Daly, Kerry J. Families & Time: Keeping Pace in a Hurried Culture. Thousand Oaks, Sage, 1996. Eat Pray Love. Dir. Ryan Murphy, 2010. Flick, Uwe. The Episodic Interview: Small-scale Narratives as Approach to Relevant Experiences (Series Paper). 1997. 29 Oct. 2010 ‹http://www2.lse.ac.uk/methodologyInstitute/pdf/QualPapers/Flick-episodic.pdf›. Gillis, John. A World of their Own Making. Myth, Ritual, and the Quest for family Values. Cambridge: Harvard UP, 1996. Glaser, Barney, and Anselm Strauss. The Discovery of Grounded Theory: Strategies for Qualitative Research. Chicago: Aldine, 1967. Hell’s Kitchen. Fox. May 2005-current. (U.S. Television series). Kaufmann, Jean-Claude. Casseroles, Amour et Crises : Ce Que Cuisiner Veut Dire. Paris: Armand Colin, 2005. Lahire, Bernard. L'Homme Pluriel. Les Ressorts de l'Action. Paris: Nathan, 1998. Martens, Lydia. “Practice ‘In Talk’ and Talk ‘As Practice’: Dish Washing and The Reach of Language.” Sociological Research Online: An Electronic Journal 17.2 (2012): on-line. Morgan, David. Family Connections—An Introduction to Family Studies. Cambridge: Polity Press, 1996. —. 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Abstract Background Literature has shown a tendency of inadequate dietary intake among youth, consequently, nutritional interventions are required. The transtheoretical model (TTM) classifies individuals based on their readiness to change. This model is widely used for health education interventions with proven efficacy. Purpose This review aimed to weigh the strength of evidence about the TTM usage in nutritional interventions for adolescents and its effectiveness regarding dietary intake. Methods This study followed the PRISMA guidelines. Eligible studies were input into Mendeley software. The Adolec, Google Scholar, LILACS, PsycINFO, PubMed, Science Direct and Web of Science databases were searched. Only full original articles written in English, Spanish or Portuguese on randomized controlled trials and quasi-experimental designs that applied the TTM in the design of nutritional interventions targeting adolescents were included, with no restrictions on publication date. The quality and risk of bias was evaluated with the Effective Public Health Practice Project Quality Assessment Tool for Quantitative Studies. Results The initial search yielded 3779 results. Three studies were rated as strong, six as moderate and five as weak. The final sample of 14 articles included adolescents that were mostly recruited from schools, with interventions ranging from one month to three years. The TTM was used alone or combined with other behavior-change theories and most of the interventions involved digital technology. The nutritional topics covered included fruit and vegetable consumption, low-fat diet, and cooking skills. Four studies presented improvement in fruit and vegetable consumption and four progressed through stages of change. Participants from two interventions reduced fat intake. At the end of one intervention, all the participants were in action and maintenance stages. Conclusion The TTM seems to be a successful strategy for nutritional intervention aiming at improving dietary intake in adolescents. Its application in different contexts shows that the TTM is flexible and possible to be implemented in many settings. The use of the model is shown to be restricted to the stage of change’ construct. Further studies should use all constructs of the TTM in the design and compare the TTM with other behavior-change theories to better understand its effectiveness.

Since time immemorial, food has been the primary reason that family, friends, and new acquaintances are gathered. In recent years, food remains the star of the gathering and is further highlighted with the emergence of social media and heightened by the popularity of food selfies. This development requires a deeper understanding of food, especially heritage dishes of Southeast Asia, beyond eating. In past decades, several cookbooks, historical narratives, blogs, and vlogs on food were beautifully done both in the Philippines and beyond. However, there is no study yet that primarily theorizes the emergence and evolution of food in Southeast Asia. This paper, therefore, attempts to contribute to the continuing discussion of food in the region by using the Trinitas of ethnicity, environment, and experiences as framework. References Agoncillo, Teodoro. History of the Filipino People. Quezon City: R.P. Garcia Publishing House, 1990. Boileau, Janet. 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Our interest in this subject reflects the popular interest in all food-related media, which appears higher than ever. In terms of our own special interest in relation to this issue of MC Journal—cookbooks—they continue to be produced and purchased at an unprecedented rate. Cookbooks have also recently attracted considerable scholarly attention. Their significance has been assessed in literary terms, as well as for what they say about women’s lives, the self, society, a particular historic period, national culture, and food making knowledge. The study of cookbooks has illuminated broad societal processes as well as intimate family memories. Equally, cookbooks are a wonderful example of material culture; they have historic and social value that make them important components of both institutional and personal collections. The cookbook itself, as an object, is also under transformation as the opportunities offered by new media and such changes in the publishing landscape as quality self-publication have expanded the possibilities of their use and value. This has, both been caused by, and prompted, a rethinking of traditional models. In proposing this topic we, therefore, set out to explore the multifarious meanings of cooking literature in contemporary society. Areas of investigation include: writing, editing, and publishing cookbooks; celebrity chefs and their cookbooks; and, cookbooks and the media more generally whether this be in relation to print, or television, blogs, and new, and social media. This brings up issues of the process of production—what we could call “the art” of cookbook making—how they are written, illustrated, and designed—and the creative careers of these makers. Cookbooks are also central to food heritage and national cultural history. Researching the professional biographies of their writers often involves adding new data and approaches to how we understand the past. These cookbooks are repositories of private and public memory and can also be explored in terms of the gastronomically inflected relationship between the information they contain, and what is (or is not) cooked and eaten. In the past, cookbooks formed the core of the domestic science curriculum, but their intent was to provide more than a blueprint for a meal. Cookbooks may not reveal what anyone eats or even how they cook, but they can provide a range of insights into everyday life, domestic and personal aspirations and community relationships. A regional cookbook, a junior cookbook, a cookbook on bush tucker, cookbooks for diabetics and vegans, not only appeal to a particular community, they also announce both its existence and celebrate the shared identity of its audience. In our feature article, Bronwyn Fredericks and Margaret Anderson discuss four recent examples of Indigenous Australian cookbooks, and their value as a low-cost strategy in broader interlinking public health interventions. Basing these books on western nutrition and food preparation models governed by public health initiatives clearly place the texts within the broader context of colonisation. In their analysis, the authors demonstrate the significance of cookbooks as a significant subject of inquiry, and we thank them for their work on this important topic. Other papers in the collection also concentrate on specific cookbooks as examples of historic change, changes in publishing and writing, and their use as well as their intent, which may not always be the same thing. How these texts are understood also changes over time, as Chairmaine O’Brien’s example of “plain” cookery (and “plain” cookery books) in colonial Australia demonstrates. O’Brien brings into question the description of plain cookery and its broader implications. Colonial domestic habits and the cultural contexts in which they were formed is also the subject of Blake Singley’s detailed analysis, using the manuscript cookbook of Phillis Clark. Adele Wessell, as a contributing editor to this issue, posits how it is possible to see cookbooks as history in at least two important ways; they give meaning to the past by representing culinary heritage and they are in themselves sources of history as documents and blueprints for experiences that can be interpreted to represent the past. Rachel Franks considers cookbooks and cookery in popular fiction, focusing on crime novels, showing the importance of food, clearly beyond its role as sustenance. Lorna Piatti-Farnell also considers the cookbook as a textual medium, in her case, a haunted space, using the example of Joanne Harris’s fictional treatment of the trans-generational cookbook in Five Quarters of Orange. Keeping with the theme of mourning, contributing editor Donna Lee Brien discusses food writing related to death and funeral rites as part of a broader tradition of special occasion cookbooks. Recipes do not directly translate to the time or place if their origins. As Jillian Adams argues, cookbooks contain information about the food culture and the society that produces them. Her failed attempt at making cheddar cheese from a historic recipe shows the effect of changes and adaptations to that change. Leila Green and Van Hong Nguyen ask how the everyday lives of Vietnamese street market cooks are (mis)represented in cooking books published for an English-language readership. Cookbooks can be understood as an educational tool for introducing foodways and cultures to readers, but they are also a means of maintaining existing power structures. Deana Leahy and Emily Gray make this point explicitly in their discussion of cookbooks as a pedagogical tool, and the increasingly levels to which governments intervene in the area of the health of its citizens. As Amy Brooke Antonio asserts, however, through her analysis of Pinterest, representations are never straightforward. As Antonio argues, there is also the potential for the empowerment which comes from the creation of virtual cookbooks, although these have also been charged with perpetuating a domestic ideology in which women have been confined to the home. Emily Weiskopf-Ball also suggests that cookbooks can be used to construct personal narratives, and reflect the bonds both between individuals, and across generations. Drawing from her personal use of recipes handed down through generations, Weiskopf-Ball discusses their heritage value as an alternative to their use as tools of oppression. Sue Bond’s paper on the evocative power of cookbooks in her task to reconstruct family stories also positions these texts as useful in writing memoir. Working within this tradition, Jim Hearn reflects on his own (food) memoir of being a chef to explore family histories and writing. Even cookbooks that embrace domestic femininity can also be used to celebrate and empower women, rather than simply provide instruction, as Carody Culver’s analysis of Sophie Dahl’s Miss Dahl’s Voluptuous Delights (2010) and Nigella Lawson’s How to be a Domestic Goddess (2000) illustrates. The use of humour and nostalgia to convey the recipes in these collections create distinct authorial personas and cultural ideas about food and femininity. Gender is also the subject of Rosalina Pisco Costa’s paper, in which she argues that cookbooks can become a means of encouraging men to do more domestic cookery. In the case of Portuguese middle class families, this has been, in part, facilitated by technological change and the transformation of the kitchen space. The alternate use of this space as an artist’s studio is the subject of Ulrike Sturm’s paper. Taken together, both articles explore the connections between space, place, and practice. Dorothy Ann Cashman uses Irish cookery manuscripts as a way of accessing voices that provide both an alternative to dominant narratives in Irish history, and as sources for culinary and cultural history. Pauline Danaher is also concerned with Irish culinary history, and her paper focuses closely on the textbooks used at the Dublin Institute of Technology, and how these reflect broader trends. Máirtín Mac Con Iomaire further affirms the value of cookbooks as socio-cultural and historic documents. His work in this collection is particularly instructive on approaches to reading cookbooks as historical sources, and the important influence that Barbara Ketcham Wheaton’s workshops are having in this space. Jen Longren discusses how the evolution of food blogs is just one part of the ongoing evolution of food-related media and recipe sharing technologies. She shows how food blogs provide a useful case study for understanding how our online and offline lives have become intertwined, as well as how the Internet has become a part of everyday life. Food blogs remind us that our relationships to food and technology, and our interactions with food-related media can help us understand the ways they both shape and reflect culture. Brigita Orel’s work on the possibilities in, and challenges of translating, recipes makes a contribution to our understanding of language and food, prompting questions about how well recipes can be translated across cultures, both in text and in their making. Her study of cookbooks as a means of expression is related to Moya Costello’s argument that what holds us to narrative is good writing. In Costello’s analysis, cooking, food writing, and wine making, are all forms of art. Nollie Nahrung’s piece reinforces Orel’s point. Using the language of cookbooks, inscribed with meaning through their reconstruction in montage, Nahrung’s contribution to this collection underlines how, far from being mere instructions for a meal, recipes in cookbooks can be read in multiple ways, and translate differently across time and cultures, and offer commentary from the personal to the societal level. Nahrung has also provided the wonderful cover image for this issue. There are many linkages between, and across, these articles. We hope our readers find a pathway through the issue that sparks their interest further in the subjects raised. A number of authors have included images in their work. This and the significant number of articles in this issue proves, yet again, the flexibility, expansiveness, and power of MC Journal’s digital publishing platform. As editors, we would like to especially thank all the authors and reviewers of this large issue. We were overwhelmed with abstracts, article pitches, and submissions, showing not only that this is a vibrant and expansive area of scholarship, but that there are a wide range of voices clamouring to be heard on the subject. We also sincerely thank the MC Journal team for continuing to support this wonderful venue for sharing ideas and scholarship, and especially Axel Bruns for his patient and generous support of new research, art, and the producers of this exciting material.