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PubMed2001

Dietetics in ancient Greek philosophy: Plato's concepts of healthy diet.

Plato (5th-4th century BC), one of the most important philosophers of Greek antiquity, left a valuable spiritual heritage, compiled in his famous dialogues. His teachings extend to almost every single field of human knowledge. Among other philosophical concepts, Plato's works are imbued with the fundamental principle of moderation. This spirit is characteristically evident in his references to human diet. According to the philosopher, a moderate and thus a healthy diet, consists of cereals, legumes, fruits, milk, honey and fish. However, meat, confectionery and wine should be consumed only in moderate quantities. Excesses in food lead to ailments and therefore should be avoided. Plato considers physicians responsible for the regulation of human diet, for medicine is a science and not merely an art as in the case of cookery. The dietary pattern presented in Platonic dialogues shares many common components with the highly-reputed Mediterranean diet. As a whole, Plato's writings represent a valuable source for the study of the nutritional customs during the classical period of ancient Greece.

Diet↗
PubMed2000

Age at first intercourse in an Australian national sample of technical college students.

OBJECTIVE: This study aims to broaden the current body of knowledge regarding the sexual behaviour of young Australians by examining the age and correlates of age of first intercourse in a national sample of Technical and Further Education apprentices. METHOD: In 1995, students at randomly selected technical colleges in Australia were surveyed on HIV-related issues. Questionnaires were administered to a stratified cluster sample of automotive, hairdressing and commercial cookery apprentices. Respondents were asked the age at which they first had heterosexual vaginal or anal intercourse. RESULTS: Of 4,055 respondents aged 15-24 years, 3,848 answered the question; 3,195 (83%) had had intercourse. Males and females did not differ significantly. Median age at first intercourse was 16 (range 12-23). In multivariate analysis, older age at first intercourse was associated with: greater age at interview; higher school education; church attendance; and State of residence. The model, however, accounted for only 14% of the variance in age at first intercourse. CONCLUSIONS AND IMPLICATIONS: In this sample, those apprentices who completed secondary school became sexually active later on average than those who left before the end of Year 10. For sex education to occur before sexual initiation, it needs to be offered in primary schools and the first year of high school (aged 11-13 years). Further, as technical college students are likely to initiate sex earlier than their age mates still at school, colleges may be in a position to take responsibility for the continuing sexual education of this group, especially for those students entering college at 15 or 16 years of age.

Adolescent↗
PubMed2005

Availability of accessible publications: designing a methodology to provide reliable estimates for the Right to Read Alliance.

OBJECTIVES: To establish reliable estimates of the proportion of books available in formats accessible to visually impaired people; to recommend a practical method of updating the estimates. METHODS: The project had two stages. Stage one estimated the overall availability of all categories of books. The British National Bibliography (BNB) for 1999-2003 was chosen as the sampling frame. A sample of 2069 titles over the 5 years was selected using a systematic sample design. These titles were then checked for availability against the catalogues of four major producer/suppliers of materials in accessible formats. The second stage involved checking the availability of books in six genres; about 400 titles for each genre were examined. RESULTS: Of the titles selected for the overall estimate, 92 (4.4%) were found to be available in one or more accessible formats. Availability of titles in accessible formats varied greatly between categories. Adult fiction had the highest number of available publications (26.3%), least represented were cookery (1.9%) and gardening (1.8%). CONCLUSIONS: This study provided baseline figures and a methodology for the Right to Read Alliance to monitor their progress in campaigning for more books to be accessible to visually impaired people.

Blindness↗
PubMed1994

Women, medicine and life in the Middle Ages (500-1500 AD).

The status of women in the Middle Ages was ambiguous, because although they had great responsibility and expertise in practical affairs they were viewed as chattel and inferior to men. They were skilled in cookery, often of highly spiced dishes using a variety of ingredients and flavorings, and they were taught the use of medicinal herbs. They were often skilled in simple first aid, though they were not allowed to practise outside the home. An important exception of this was Hildegarde von Bingen, whose Physica brought her great renown. In it she became the first woman to discuss plants in relation to their medicinal properties. For most people in the Middle Ages, treatment revolved around herbs and diet, together with faith and holy relics and the use of (forbidden) pagan incantation and ritual. Astrology was often a necessary adjunct to treatment. In Salerno, however, medicine had been practised from classical times, and medical training could last for 7 years or more. One of the greatest medieval medical texts is the Tacuinum Sanitatis, which describes in detail the 6 essentials for the preservation of man's health. Several vegetables and herbs are mentioned in connection with the kidneys, the picking and preparation of which are imbued with magic.

Europe↗
PubMed1988

Caloric supplements for patients on low-protein diets?

Protein-calorie malnutrition (PCMN) in patients suffering from chronic renal failure treated with a low-protein diet (LDP) is generally considered to be the major adverse effect of such a diet. One cause of PCMN might be that these protein-restricted diets do not supply enough energy, although all of them are supposed to provide at least 35 kcal/kg body weight (BW). In order to test this hypothesis, we analyzed the hypothetical protein and energy intake of a patient on different LPDs. The food intake of such a patient was simulated by analyzing the average composition of 28 complete daily menus. The daily menus simulating 9 dietary schedules (0.3 g protein/kg BW; n = 6; 0.6 g protein/kg BW; n = 3) were taken from 5 different German cookery books. Our analysis revealed that only 2 schedules supplied enough energy. All others were deficient in energy by about 500 kcal/day. The deficiency occurred to the same extent in schedules for diets providing 0.3 and 0.6 g of protein/day. Therefore we conclude that PCMN in patients on LPDs is often due to an insufficient energy supply. The use of less protein-restricted diets does not necessarily prevent PCMN, as also these diets may be low in calories. Thus the use of caloric supplements, e.g. wine or polysaccharides, and correct dietary counseling by a skilled dietitian are recommended.

Dietary Carbohydrates↗
PubMed1995

Taking the cooking out of food: nutrition & the national curriculum.

This is a discussion paper which generates some important research questions for educationalists. The teaching of food skills are at danger of being lost from the school cirriculum by changes imposed by the National Curriculum. This sinister (i.e., unexplained/undefined) development generates potential problems for the teaching of cookery and for the food and eating traditions of British society. The central concern for nutrition educationalists is that cooking is becoming more and more de-domesticated and consequently will become more systemised, more mass produced; in which case, young people need not be educated in basic cooking skills.

Cooking↗
PubMed1993

Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method.

Loins from 12 carcasses of Small minus marbling and loins from 12 carcasses of Slight minus marbling were selected. Steaks from these loins were either completely trimmed of external fat or trimmed to .6 cm of external fat. Steaks were cooked to 67 degrees C either by a rapid, high-temperature broiler-grill or by a slower, lower temperature electric broiler. Muscle on the dorsal side of steaks (where fat trimming was performed) was used for shear force measurements (five separate core locations), and the ventral portion was used for sensory evaluation of tenderness. Sensory scores for tenderness were affected (P < .05) by various first-order interactions, although differences were minimal. Steaks of Slight minus marbling cooked by broiler-grilling had reduced tenderness scores. Only when steaks were cooked by broiler-grilling did complete fat removal produce cores that appeared more well-done. Broiler-grilling produced more well-done cores than did electrical broiling. Correlations between shear force expressed as peak load and tenderness scores were highest in cores that were more similar in degree of doneness to sensory evaluation samples. Although broiler-grilling produced considerable within-steak variation in degree of doneness, some of the highest correlations between shear core degree of doneness and peak load and between peak load and sensory tenderness were obtained with this broiling procedure. This would imply that rapid broiling is important in creating uniform tenderness in loin steaks of reduced fat, but further modifications in rapid broiling cookery are necessary to improve uniformity of cooked meat color.

Animals↗
PubMed1995

Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle.

The present experiments were conducted to determine 1) the relationship between shear force and overall tenderness of 10 major beef muscles, 2) the effect of Bos indicus inheritance on the tenderness of various beef muscles, 3) whether differences in tenderness between genotype are affected by method of cookery, and 4) the relationship between tenderness of the longissimus and tenderness of other muscles. To meet the first objective, shear force and trained sensory panel overall tenderness were determined for psoas major (PM), infraspinatus (IS), triceps brachii (TB), longissimus (LD), semitendinosus (ST), gluteus medius (GM), supraspinatus (SS), biceps femoris (BF), semimembranosus (SM), and quadriceps femoris (QF) steaks from grain-fed steer carcasses (n = 16). Shear force did not accurately reflect differences among muscles in overall tenderness. To accomplish the remaining objectives, muscles were removed from grain-fed Bos taurus x Bos taurus (n = 31) and Bos indicus x Bos taurus (n = 18) steer carcasses and aged until 14 d postmortem. Shear force of LD, TB, SS, BF, and QF steaks and QF, BF, TB, and LD roasts was higher (P < .05) for progeny of Bos indicus sires than for progeny of Bos taurus sires. Shear force differences among genotypes were reduced slightly by roasting. Shear force of LD was not highly related to shear force of other muscles. Thus, systems that accurately predict the tenderness of LD of a carcass will likely do little to predict the tenderness of other muscles.

Animals↗
PubMed1998

Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.

The objective of this experiment was to compare the effects of belt grill and Open Hearth electric broiler cookery on palatability and cooking traits of longissimus steaks. The longissimus thoracis from carcasses of grain-fed steers or heifers was used. Duplicate measurements were made for Warner-Bratzler shear force at 3 and at 14 d after slaughter (n = 180) and trained sensory evaluation at 14 d after slaughter (n = 91) using both cooking methods. Belt grill-cooked samples had lower (P<.01) percentage of cooking losses (21.5 vs 25.8%) and higher (P<.01) shear force values (4.6 vs 4.3 kg) than electric broiler-cooked samples. Repeatability of duplicate measurements was higher for cooking losses (.58 vs .23) and shear force values (.85 vs .64) for belt grill than for electric broiler cooked samples. Belt grilled steaks had lower (P<.01) cooking losses (20.2 vs 29.8%); higher (P<.01) tenderness (7.0 vs 6.7) and juiciness (6.0 vs 5.1); and lower (P<.02) connective tissue amount (7.7 vs 7.8), beef flavor intensity (5.0 vs 5.1), and off-flavor (3.2 vs 3.3) ratings than steaks cooked with the electric broiler. Belt grill cooking increased the repeatability of duplicate sensory measurements for tenderness (.87 vs .71), connective tissue amount (.66 vs .30), and juiciness (.51 vs .08) ratings, and cooking losses (.63 vs .18) compared with cooking with the electric broiler. Belt grill cooking increased the precision for measurements of cooking, Warner-Bratzler shear force, and palatability traits of beef longissimus thoracis.

Animals↗
PubMed1999

Beef customer satisfaction: cooking method and degree of doneness effects on the top loin steak.

The objective of this research was to evaluate the consumer-controlled factors of cooking method and degree of doneness on Top Choice, Low Choice, High Select, and Low Select top loin steaks. The in-home product test was conducted in Chicago, Houston, Philadelphia, and San Francisco. Consumers (n = 2,212) evaluated each top loin steak for overall like (OLIKE), tenderness (TEND), juiciness (JUIC), flavor desirability (DFLAV), and flavor intensity (IFLAV) using 23-point hedonic scales. Respondents in San Francisco and Philadelphia cooked their top loin steaks to lower degrees of doneness than those in Chicago and Houston. Outdoor grilling was the most common method of cookery for top loin steaks in all cities. Consumers had the highest preference for Top Choice steaks (P < .05) and the lowest preference for Low Select steaks (P < .05). Consumer OLIKE scores were the highest (P < .05) for steaks cooked to a medium rare or lesser degree of doneness. Consumers preferred (P < .05) medium and well done or more degrees of doneness over medium well. The interaction of city x cooking method was significant for all steak palatability attributes. The differences in consumer preparation techniques among cities present challenges for the beef industry to develop market-specific promotional campaigns.

Animals↗
PubMed1993

Managing hotel services. Fresh ingredients.

An experimental project at Guy's Hospital to improve the quality and nutritional value of its food has involved some of the big names in cookery. Stella Yarrow reports.

Cooking↗
PubMedDate not supplied

The changing role of the food service manager.

Hospitals Food Service Departments around the world are faced with the need to undergo major change. No longer are the principles of cookery learned from mother and practised at home acceptable for providing the food requirements of a hospital. The Food Service Department budget is often 9-11 percent of the total hospital budget, with half of this expenditure being used for salaries and wages. With the need to provide effective expenditure of this money and at the same time provide the essential nutritional elements for patients, the need for effective organisation, management and staffing has become more pressing.

Administrative Personnel↗
PubMed1976

Quality factors in beef, pork, and lamb cooked by microwaves.

Three cooking treatments were applied to the longissimus muscle of beef and of pork and to deboned leg of lamb. Cooking treatments included: Intermittent energy application (3-min. cycle) with a microwave range operated at 220V and intermittent energy application (6-min. cycle) with a microwave range operated at 115V. Control roasts were cooked in a conventional gas oven (163+/-3 degrees C.). Cooking was adjusted so that roasts achieved an internal temperature of 70 degrees C. when cut for analyses. Cooking losses were significantly greater for microwave than for conventionally cooked beef. However, microwave cooking resulted in beef, pork, and lamb roasts with flavor of interior portions similar to those prepared conventionally. Flavor differences in samples from the edge of the slices of lamb and of pork and tenderness of lamb appeared to be related to cooking method. For these attributes, meat cooked conventionally was superior. In contrast, patterns in significant differences in tenderness and juiciness of beef and of pork were not consistent and were not related solely to method of cookery. Neither creatine nor creatinine was a good index of flavor of meat cooked by these methods. Aside from the time-saving aspect of microwave heating, there was no major advantage of one method of cooking over another. Thus, either high- or low- powered microwave equipment, operated at 2450 MHz, can be used satisfactorily for cooking tender cuts of beef, pork, and lamb.

Animals↗
PubMed2000

[The Freiburg Intervention Trial for Obesity in Chidren (FITOC)].

Freiburg Intervention Trial for Obese Children (FITOC) is an interdisciplinary treatment program for obese children, which is established in Freiburg since 1987. Obese children at the age of 8-11 are treated in an eight months intensive period and a follow-up period of 4 months or more. Since 1990 data from 283 children coming out of 15 treatment groups (about 2 groups per year) were collected and analyzed. The program consists of regular physical training (3 times a week), comprehensive nutrition and behaviour training (overall 7 parents evenings each 4 to 6 weeks and 7 cookery courses for the kids in the same time scale). The parents evenings are filled with theoretical and practical information about nutrition as well as background information about the psychological and physiological problems in obese children. In the first examination and the regular control examinations anthropometric, biochemical and exercise physiology data are investigated. In addition, questionnaires for nutrition and behaviour are analysed on a regular basis. At each examination, depending on the progress in therapy, a new orientation with adapted goals will be discussed with the child and the parents. For the growing children a moderate reduction or long term stabilisation of weight will lead to success. Teaching goal for the children in the intensive period is to control themselves and, depending on their specific situation, to establish individual recommendations on a long term basis. The sports program should lead to an increase in self-esteem and a raise in daily energy expenditure. The team includes a physician, a nutritionist, a psychologist and a sports teacher. From 1997 the program was spread to institutions in the surroundings of Freiburg. Training for the external teams is provided for in continuous seminars. Teaching material includes a manual, forms and transparencies. The major goal is to secure quality by continuous training and close interaction between the institutions. Till now the program is performed by a couple of multiplication groups in different regions of Germany. First data analysis has shown that the out-patient program is transferable and comparable results are reachable after a standardized training course for the included therapists. The plan for 2000 and 2001 is to increase the number of centers involved to a total of 20 all over Germany.

Behavior Therapy↗
PubMed1996

[Therapeutic uses of natron in Ancient Egypt and the Greco-Roman world].

Natron or native soda, a natural compound of sodium salts, was a very important product in ancient history. It was produced in Egypt, Middle East and Greece. Natron was used for medicine, cookery, agriculture, in glass-making and to dehydrate egyptian mummies. The medicinal uses are known thanks to egyptian pharaonic, greek and latin texts, which are rich of hundreds of recipes. Those treatments concerning almost every part of the body were essentially applied externally. They are often intended to treat dermatological pathology and hydro-electrolytic disorders as well as lesions caused by fungi and parasites. The present knowledge of the pharmacological properties of the components of natron does not explain fully its place in ancient medicine.

Egypt, Ancient↗
PubMedDate not supplied

[The role of national meat dishes in infecting the population of Azerbaijan with taeniarhynchiasis].

The survival of taeniorhynchus cysticerci in 12 national meat dishes was studied in Azerbaijan. It was shown that in 7 dishes (sulu hinghal, suzma hinghal, kutab, gyurza, dushbara, dolma, tavah-kebob) the cysticerci died at suitable temperature and continuous cookery treatment. But in the mutton roasted on spits, lulah kabob, kyufta, kutaby and some other dishes 5.7 to 82% of cysticerci survive, and the dishes might be a danger as factors of transmission.

Animals↗
PubMedDate not supplied

[Air quality assessment in an urban-industrial area: the Taranto case study].

OBJECT: The chemical-physical characterization of suspended particulate matter and particulate deposition, heavy metals and benzo[a]pyrene, found in the town of Taranto and the nearby industrial area (steelworks, cement production, refinery). DESIGN: Atmospheric deposition Bulks, air of High Volume (HV) samplers equipped with PM10 probe and total suspended particulate matter samplers were used. SETTING: 4 sites of monitoring in different urban areas: two of them close to the cokery, one near the school, and the last one in the town of Statte (Taranto). MAIN OUTCOME MEASURES: Determination of suspended and deposition particulate matter concentration, further determination of heavy metal concentration in the suspended and deposition particulate matter, and determination of BaP concentration. RESULTS: Data evidenced that in the site of Tamburi Cemetery (near the cokery) suspended particulate matter PM10 concentrations vary with the different seasons (warm period: 67 microg/m3, cold period: 39 microg/m3). Lead concentrations are lower than the national limit (0,5 microg/m3); for those heavy metals not yet regulated by law, values are comparable with other industrial areas. Deposition particulate matter concentrations found nearby the steelworks (warm period: 699 mg/m2d, cold period 575 mg/m2d), vary in each different monitoring site. In the town of Statte (Taranto) the concentrations found are: 236 mg/m2d in the warm period, and 154 mg/m2d in the cold period. BaP concentrations for PM10 found in the area of Tamburi near the cookery are the following: 1,9 ng/m3 in the warm period, and 2,6 ng/m3 in the cold period. CONCLUSION: A very compromised situation is found in the area under study as regard air quality, especially the particulate matter in its different fractions and its content of organic and inorganic pollutants.

Air Pollution↗
PubMed2005

About philosophy and humoural medicine.

The polysemy of (see text), which can mean "humour" as well as "flavour", "taste" (e.g. in Democritus' On Tastes) and "juice", places Hippocratic medicine in the context of epistemology (and cookery). The treatment of humours in Ancient Medicine can help us to understand the second version which Plato gives of Protagorean epistemology (the so-called Apology in Theaetetus). Plato himself in his discussion of health, and even in his explanation of diseases in the Timaeus, often seems reluctant to refer to a medical typology of humours. Aristotle is equally reticent on the subject. Yet the complexity of the Aristotelian stance can shed light on some problems in Aristotle's ethical analysis, in particular the problem of intemperance.

History, Ancient↗