OBJECTIVES: This study aims to investigate the married female immigrants' experience on Korean dietary life adaptation, especially identifying the symbolic meaning and nature of experiences. METHODS: This study was conducted with six married female immigrants through an analysis of the qualitative materials which consisted of in-depth interviews, field notes and materials. Data was analyzed using Giorgi's phenomenological research methods. RESULTS: The results were deduced as 116 significant statements, 17 formulated meanings (sub-theme), and 6 theme clusters. Six theme clusters comprised of lack of preliminary knowledge and information, conflict and support in relationships, Korean food culture which is different from homeland, adaptation attitudes of Korean food culture according to situation, sharing of homeland food culture, and practical difficulty and expectative service. The participants started Korean life in the dark about Korea and Korean food culture, so they were subjected to trial and error. The conflict between Korean mother-in-law and foreign daughter-in-law came from lack of consideration of daughter-in-law's cultural background. Some participants were hurt because of misunderstanding and nitpicking. They were learning about cooking method, ingredient, seasoning, table setting and manner. Some participants integrated Korean food culture and their homeland food culture. Some of them assimilated with Korean food culture. One of them maintained homeland food culture. The participants who adapted Korean food culture well could share homeland food amicably. They sometimes didn't apply the services which were offered by the government, because the services did not fit their needs. Some of them didn't know the usage route of the services or information. They had resistance about home teaching and it showed that outreach service was not always effective. CONCLUSIONS: This study suggested that it is necessary to develop a practical support plan which covers married female immigrants' real needs and system improvement measures.
Cooking ; Emigrants and Immigrants* ; Female* ; Humans ; Korea ; Learning ; Methods ; Seasons

This study was carried out to investigate the perception, preference and usage of Korean festival foods of women according to age in Busan. The survey was conducted from October 15, 2012 to November 30, 2012 using questionnaires and the data were analyzed with the SPSS program. In general, younger women (20~30 years old) had a lower interest in Korean festival foods than slightly older women (40~50 years old). Most of women over 40 years of age prepared Korean festival foods at home, but many who were in their 20's (45.9%) and 30's (41.1%) obtained their foods from family and relatives. Overall, 62.5% of the subjects wanted to inherit Korean festival food from family and relatives. The dissemination of information and recipes of Korean festival foods were needed for succeeding to Korean festival foods. The taste score was significantly lower for women in their 20's compared to those over 40. Women under 40 reported a lower ease of cooking compared to women over 50. Tangguk (4.93) on Seollal showed the highest perception degree in the order of Namul (4.91), Tteokguk (4.90), and Sikhye (4.90). Jeon, Yaksik, Sikhye, and Gangjeong were the most highly preferred in every group. The preference degree of Pajeon was significantly higher in women under 40 than in those over 60. Tteokguk and Tangguk were more highly preferred in women in their 30's and 40's compared to the other groups. There was a significant positive correlation between preference for festival food and education level, degree of knowledge, degree of interest, will for inheritance, and will for learning (P<0.01). In conclusion, festival foods rich in local tradition should be developed, publicized and used to educate others. The simplification of cooking methods and the development of processed foods are needed to pass on the traditional food culture of Busan.
Cooking ; Education ; Female ; Holidays* ; Humans ; Learning ; Methods ; Surveys and Questionnaires ; Wills

As the importance of elderly's dietary life have increased, low-income elderly's meal should be taken care by social policies. Nevertheless, there is a lack of systematic management in home-delivery meal service. This study aims to investigate the elderly's experience on home-delivered meal service, especially identifying the symbolic meaning of home-delivered meal service on elderly's dietary life. Using an in-depth interview, qualitative data was collected from five elderly participants who received home-delivered meals. Data was analyzed based on Colaizzi's 6 steps method, deriving 148 significant statements, 18 formulated meanings, and 5 themes: , , , , and . Elderly participants regarded the home delivered meal as not only a decent meal but also felt appreciated. The home-delivered meals were found to be their only meal all day; thus, they considered these meals as a means of survival. Home-delivered meals are considered as a lack of consideration for the elderly's physical condition, including their tastes, portion size, and cooking method. Also, these elderly seemed to lose their appetite due to aging and it caused the enjoyment of eating. The elderly have kept silence never expressing any opinions regarding the home delivered meals because they were offered for free. The results suggested that the home-delivered meal service should be developed with the multilateral evaluation methods to reflect the elderly's needs to improve the quality of the home-delivered meal service.
Aged* ; Aging ; Appetite ; Cooking ; Eating ; Humans ; Meals* ; Methods ; Portion Size ; Public Policy

The calcium intake of elementary school students residing in Gyeongsangbukdo province from their school foodservice and milk program was evaluated. A total of 252 subjects (50.4% boys and 49.6% girls) were examined. A significant percentage of the total subjects (32.9%) reported skipping breakfast once or more per week, with the major reasons for skipping breakfast being a lack of time and appetite. A majority of the total subjects (78.2%) participated in the school milk program. The type of milk consumed by the subjects was mainly white milk, with a milk intake mostly between one and two cups. Participants in the school milk program consumed over the recommended nutrient intake (RNI) of calcium, but non-participants consumed only 48.1% of the RNI (P<0.001). The calcium intake rate according to food cooking methods, from highest to lowest was in the order bap, twigim, jeon, jjim, and gui. Although the food intake rate of guk was low, the calcium intake rate by RNI was the highest for guk. On the other hand, the food intake rate of bap and kimchi was high, but their calcium intake rate by RNI was relatively low. These results show that non-participants in the school milk program are significantly deficient in calcium. Therefore, to improve the calcium nutrition for children, school lunch menus containing high calcium need to be developed and children should be encouraged to enter a school milk program.
Appetite ; Breakfast ; Calcium* ; Child ; Cooking ; Eating ; Gyeongsangbuk-do* ; Hand ; Humans ; Lunch ; Methods ; Milk*

This study investigated the attitudes of dietitians regarding medicinal cuisine for school meal services. Data was obtained with self-administered questionnaires from 261 dietitians in schools located in Yeoungdong, Gangwon-do. Subjects were distributed into three groups (Elementary=116, Middle=106, High=39) and their awareness, satisfaction, cooking method, and utilization status of medicial cuisine were assessed. Regarding awareness, responders showed highest mean score of 4.57 in perceiving medical cuisines as healthy meal. The preferred cooking method includes medicinal cuisines as noodle, boiled in soy sauce, steaming, roasting, and dessert. Good taste, easy recipe, nutrition, and reasonable price were statistically significant reasons for their preference for medicinal cuisine. However, low preference of students for medicinal cuisine made it difficult to include them into school meals. Methods currently used to serve more medicinal cuisine include the application of different recipes using the same ingredients. The results of this study suggest that having dietitians with a higher preference for medicinal cuisine can serve as a strategy to increase the exposure of school students to medicinal cuisine. The development of recipes applicable to school foodservices by dieticians and the adoption of policies and education programs for medicinal cuisine by the government and associations are recommended.
Cooking ; Education ; Gangwon-do* ; Humans ; Meals ; Methods ; Nutritionists* ; Surveys and Questionnaires ; Soy Foods ; Steam

BACKGROUND: Among the environmental risk factors, household air pollution exposure from traditional cooking practices is one of the biggest killers globally, which mainly impacts developing countries where many families rely on traditional cooking practices. Although improved cookstove adoption is central to tackle this public health issue, the efforts to disseminate cookstove technologies have faced challenges, and the adoption rates are reported to be very low in many developing countries including Ethiopia. Therefore, this study aimed to determine the magnitude and identify potential factors that may act as facilitators or barriers to adoption from users' point of view. METHODS: As part of the wider stove trial project, a cross-sectional study was conducted among a total of 5830 households under randomly selected clusters. The required data were collected through face-to-face interviews, and a backward stepwise logistic regression analysis technique was applied to evaluate the effect of potential predictor variables on adoption using adjusted odds ratio (AOR) as measures of effect. RESULTS: The prevalence of adoption was found to be 12.3% (95% CI 11.5-13.2), and households headed by females (AOR 1.96; 95% CI 1.24-3.10), private house ownership (AOR 4.58; 95% CI 3.89-6.19), separate cooking location (AOR 1.84; 95% CI 1.49-2.78), fuel purchasing (AOR 2.13; 95% CI 1.64-2.76), health benefit (AOR 1.76; 95% CI 1.15-2.70), optimistic social interaction (AOR 1.81; 95% CI 1.46-2.26), traditional suitability (AOR 1.58; 95% CI 1.28-1.95), stove use demonstration experience (AOR 2.47; 95% CI 1.98-3.07), cheap price (AOR 2.48; 95% CI 1.91-3.21), availability (AOR 1.81; 95% CI 1.5-1, 2.17), fuel-saving benefit (AOR 1.63; 95% CI 1.18-2.24), and more durable stove (AOR 1.71; 95% CI 1.30-2.26) of cookstove played a significant role as facilitators to adoption. In addition, lower educational level of head (AOR 0.31; 95% CI 0.23-0.42) and fuel processing requirement (AOR 0.55; 95% CI 0.44-0.70) of cookstove were found to be barriers for adoption. CONCLUSIONS Extremely lower improved cookstove adoption was observed due to household- and setting-related, cookstove technology-related, user knowledge- and perception-related, and financial- and market development-related factors. Therefore, to gain successful adoption, implementers and policymakers should consider those important factors in the implementation of clean cooking solutions to the community.
Air Pollution, Indoor ; Cooking ; methods ; Cross-Sectional Studies ; Environmental Health ; Ethiopia ; Household Articles ; statistics & numerical data

BACKGROUND: Household air pollution from biomass fuels burning in traditional cookstoves currently appeared as one of the most serious threats to public health with a recent burden estimate of 2.6 million premature deaths every year worldwide, ranking highest among environmental risk factors and one of the major risk factors of any type globally. Improved cookstove interventions have been widely practiced as potential solutions. However, studies on the effect of improved cookstove interventions are limited and heterogeneous which suggested the need for further research. METHODS: A cluster randomized controlled trial study was conducted to assess the effect of biomass-fuelled improved cookstove intervention on the concentration of household air pollution compared with the continuation of an open burning traditional cookstove. A total of 36 clusters were randomly allocated to both arms at a 1:1 ratio, and improved cookstove intervention was delivered to all households allocated into the treatment arm. All households in the included clusters were biomass fuel users and relatively homogenous in terms of basic socio-demographic and cooking-related characteristics. Household air pollution was determined by measuring the concentration of indoor fine particulate, and the effect of the intervention was estimated using the Generalized Estimating Equation. RESULTS: A total of 2031 household was enrolled in the study across 36 randomly selected clusters in both arms, among which data were obtained from a total of 1977 households for at least one follow-up visit which establishes the intention-to-treat population dataset for analysis. The improved cookstove intervention significantly reduces the concentration of household air pollution by about 343 μg/m CONCLUSIONS: The biomass-fuelled improved cookstove intervention significantly reduces the concentration of household air pollution compared to the traditional method. This suggests that the implementation of these cookstove technologies may be necessary to achieve household air pollution exposure reductions. TRIAL REGISTRATION The trial project was retrospectively registered on August 2, 2018, at the clinical trials.gov registry database ( https://clinicaltrials.gov/ ) with the NCT03612362 registration identifier number.
Air Pollutants/analysis* ; Air Pollution, Indoor/prevention & control* ; Biomass ; Cluster Analysis ; Cooking/methods* ; Ethiopia

Adenocarcinoma ; diagnosis ; pathology ; Adult ; Aged ; Bronchoscopy ; methods ; Cooking ; Humans ; Lung Neoplasms ; diagnosis ; pathology ; Male ; Middle Aged ; Occupational Exposure ; Retrospective Studies

BACKGROUND: Histamine in food is known to cause food poisoning and allergic reactions. We usually ingest histamine in cooked food, but there are few studies about the influence of cooking method on the histamine level. OBJECTIVE: The purpose of this study was to determine the influence of cooking methods on the concentration of histamine in foods. METHODS: The foods chosen were those kinds consumed frequently and cooked by grilling, boiling, and frying. The histamine level of the food was measured using enzyme-linked immunosorbent assay. RESULTS: Grilled seafood had higher histamine levels than raw or boiled seafood. For meat, grilling increased the histamine level, whereas boiling decreased it. For eggs, there was not much difference in histamine level according to cooking method. Fried vegetables had higher histamine levels than raw vegetables. And fermented foods didn't show much difference in histamine level after being boiled. CONCLUSION: The histamine level in food has changed according to the cooking method used to prepare it. Frying and grilling increased histamine level in foods, whereas boiling had little influence or even decreased it. The boiling method might be helpful to control the effect of histamine in histamine-sensitive or susceptible patients, compared with frying and grilling.
Biogenic Amines ; Cooking* ; Eggs ; Enzyme-Linked Immunosorbent Assay ; Foodborne Diseases ; Histamine* ; Humans ; Hypersensitivity ; Meat ; Methods* ; Ovum ; Seafood ; Vegetables

OBJECTIVETo evaluate the hazardous effects of fried potato chips upon the retina of two developmental stages of the albino rats aged 7 and 14 days from parturition.

METHODSPREGNANT RATS WERE ARRANGED INTO TWO GROUPS: control pregnant rats and consequently their delivered newborns until reaching 7 and 14 days old from parturition and fried potato chips group in which pregnant rats at the 6th day of gestation maintained on diet formed of fried potato chips supplied from the market mixed with standard diet at a concentration of 50% per each till 7 and 14 post-partum. Three fold integrated approaches were adopted, namely, histological, ultrastructural and proteomic analysis.

RESULTSHistological examination of the retina of the experimental offsprings revealed many histopathological changes, including massive degeneration, vacuolization and cell loss in the ganglion cell layer, as well as general reduction in retinal size. At the ultrastructural level, the retina of experimental offsprings exhibited number of deformities, including ill differentiated and degenerated nuclear layer, malformed and vacuolated pigment epithelium with vesiculated and fragmented rough endoplasmic reticulum, degenerated outer segment of photoreceptors, as well as swollen choriocapillaris and loss of neuronal cells. Proteomic analysis of retina of the two experimental developmental stages showed variations in the expressed proteins as a result of intoxication which illustrated the adverse toxic effects of fried potato chips upon the retina.

CONCLUSIONSIt can be concluded that the effect of fried potato chips on the development of retina in rats may be due to the presence of acrylamide or its metabolite.

Acrylamide ; toxicity ; Animals ; Animals, Newborn ; Cooking ; methods ; Diet ; methods ; Female ; Histocytochemistry ; Male ; Pigments, Biological ; Pregnancy ; Proteome ; analysis ; Rats ; Retina ; pathology ; Solanum tuberosum ; chemistry ; Ultrasonography