Academic literature on the topic 'Kuwaiti Cooking'

Biodiesel is one of the more recent green fuel products in the world. It can be produced from several raw materials such as straight vegetable oils, animal fats, tallow, and waste cooking oils, and blended with diesel. Properties of biodiesel are different compared to fossil diesel in terms of production methods and emission levels released after combustion in an internal combustion engine. Kuwait consumes a huge amount of energy which is almost 8% to meet the increasing demand for electricity and water. Moreover, the use of electricity in the production of biodiesel increases energy use and cost of production. Kuwait is receiving an amount of solar irradiation ranging from 2050 kWh/m2 to 2100 kWh/m2. The present study is concerned with the evaluation of the potential to use solar energy to produce biodiesel from sheep fat waste as a raw material. An experimental test rig was set up for a single cylinder diesel engine in the laboratory, where a solar power system was used to assist the production process of biodiesel from tallow waste. The biodiesel is then blended with diesel at different volume percentages, such as graded as B20, B50, B75 and B100, respectively. The exhaust gases such as oxygen, carbon monoxide, carbon dioxide, nitric oxide and nitric dioxide where also analyzed. An optimum decrease in values of nitric oxide levels was observed at the load of 51%, 68%, 85% and 93% during the operation at blend of biodiesel B20, B50, B75 and B100, respectively. Nitric dioxide was decreased at the load of 51%, 68% and 85% during the operation using B20, B50 and B75, respectively. Optimum SFC was achieved at B20, B50 and B75 during high loads of 85% and 93%. It can be concluded that sheep tallow biodiesel shows a promising result in terms of fuel consumption and environmental emissions of greenhouse gases.

Lack of nutrition knowledge may contribute to poor dietary practices. Schools are an ideal environment to address this issue and to start the process of nutrition education. Therefore, teachers should be equipped with adequate nutrition knowledge. This study was designed to evaluate the level of general nutrition knowledge and demographic variations in knowledge in a sample of students attending the College of Basic Education in Kuwait. A cross-sectional study was conducted using a modified and validated revised version of the General Nutrition Knowledge Questionnaire (GNKQ-R) for UK adults. Univariate and multivariate analyses were performed to determine the association between various factors and nutrition knowledge score. A total of five hundred and ninety-seven students completed the questionnaire. Most respondents (84.1%) had a poor level of nutrition knowledge using original Bloom’s cutoff points. Sex, BMI, cooking habits, and who is responsible for preparing food in the household were the main determinants of nutrition knowledge score at p < 0.05. The mean score of the students was 40.06 ± 9.89 out of 84 points. Females scored significantly higher than males, at 41.10 ± 9.29 and 38.72 ± 10.48, respectively ( p = 0.007). Students with a BMI of ≥30 achieved significantly greater scores (mean 42.30 ± 9.41) than those who were underweight, normal, or overweight ( p < 0.001). Students who stated that they always cook their own food achieved significantly greater scores (mean 43.69 ± 9.58) than those who did not ( p = 0.025). Students who stated that they depend on the housekeeper for food preparation achieved significantly lower scores (mean 38.86 ± 10.13) than those who prepare their own food or depend on their relatives to prepare food ( p = 0.042). Poor nutrition knowledge was found among prospective teachers studying in the College of Basic Education. This must be rectified for the effective implementation of nutrition education programs in schools.

The aim of this study is to assess the overall food safety knowledge of students at the College of Basic Education in Kuwait and to explore the relationship between their knowledge and demographic characteristics. A valid questionnaire was used that included 16 food handling practice (FHP) questions and 15 food safety knowledge (FSK) questions. Each question had one correct answer that was awarded a score of one point, while a score of zero was given for all incorrect answers. In addition, a passing percentage was calculated. A passing percentage is the percentage of participants who answered correctly ≥ 50% of the questions. A total of 585 students participated in the study (mean age = 21.3 ± 3.88 years). The results showed that the mean score of FHP was 7.56 ± 1.96 (47.2%), with the highest mean practices being using a paper towel to dry hands and washing hands before cooking or eating (91.5% and 90.1%, resp.). The lowest mean practices (5.3%) were checking the temperature of burgers followed by (6%) the way of defrosting meat. The mean score of FSK was 3.44 ± 2.00 (22.9%), with the highest mean knowledge (63.8%) being related to cleaning the kitchen counter. The lowest mean knowledge (6.8%) was related to the optimum growth temperature for the most disease-causing bacteria. The overall passing percentage of FHP was 55%, while it was 2.9% for FSK. The results obtained showed that the students with the highest FHP scores were generally female, aged ≥ 28 years, and single, and they cook by themselves all the time or sometimes ( p < 0.001 , p < 0.001 , p < 0.001 , and p = 0.004 , resp.). The students with the highest FSK scores were generally male and they cook by themselves all the time or sometimes ( p = 0.018 and p = 0.002 , resp.). In conclusion, the study showed that students had insufficient scores for FHP and FSK. Therefore, an effective food safety education programme is urgently needed.