Suchergebnisse

This article fully describes the selection of ingredient measurement as the specific skill to be taught, preparation of a script, pretesting, review by experts, recording on a cassette tape, and testing the tape with five blind students in a school for the blind. The result of this pilot study was that it was found that some blind students can indeed learn through the use of prerecorded instructions. Specific tips and recommendations for the preparation of prerecorded instructional tapes are presented.

We consider returns to scale in food preparation as a potential resolution of a puzzle raised by Deaton and Paxson (Journal of Political Economy, 106(5), 897–930, 1998). We clarify the conditions under which returns to scale in food preparation can resolve the puzzle. The key requirement is that foods are heterogeneous in time costs. We then show that detailed food expenditure and time use data are consistent with larger households shifting to more time intensive foods.

'Der Artikel vertritt die These, dass die Nahrungszubereitung durch ihre aktuelle extensive Veröffentlichung in Kochsendungen ihren Charakter als Arbeit zur Befriedigung von Bedürfnissen in Privathaushalten und der Gastronomie verliert und andere Momente in den Vordergrund treten, wie z.B. Unterhaltung, Wettbewerb, voyeuristisches Ereignis etc. Während der feministische wissenschaftliche Diskurs erreicht hat, dass Haushaltsarbeit in den Sozialwissenschaften auf breiter Ebene als 'Arbeit' anerkannt wird und auch politische Diskussionen die wesentliche gesellschaftliche und volkswirtschaftliche Bedeutung von Haus- und Familienarbeit hervorheben, klaffen wissenschaftliche sowie politische Diskurse und Realität der Beköstigungsarbeit einerseits und öffentlich-mediale Konstruktionen andererseits erheblich auseinander. Ein überwiegend von Frauen geleisteter Arbeitsbereich wird auf diese Weise marginalisiert.' (Autorenreferat)

It has been established that, to a considerable extent, the domestic hygiene practices adopted by consumers can result in a greater or lesser microbial load in prepared meals. In the research presented here, an interdisciplinary study is reported in which interviews, observations of consumers preparing a recipe, and microbial contamination of the finished meals were compared. The results suggest that, while most consumers are knowledgeable about the importance of cross‐contamination and heating in preventing the occurrence of foodborne illness, this knowledge is not necessarily translated into behavior. The adoption of habitual cooking practices may also be important. Potentially risky behaviors were, indeed, observed in the domestic food preparation environment. Eighteen of the participants made errors in food preparation that could potentially result in cross‐contamination, and seven participants allowed raw meat juices to come in contact with the final meal. Using a tracer microorganism the log reduction as a result of consumer preparation was estimated at an average of log 4.1 cfu/salad. When combining these findings, it was found that cross‐contamination errors were a good predictor for log reduction. Procedural food safety knowledge (i.e., knowledge proffered after general open questions) was a better predictor of efficacious bacterial reduction than declarative food safety knowledge (i.e., knowledge proffered after formal questioning). This suggests that motivation to prepare safe food was a better indicator of actual behavior than knowledge about food safety per se.

The obesity epidemic continues to be a major concern in the United States. The World Health Organization reported that 1.4 billion adults were either obese or overweight African American (AA) women have the highest incidence of obesity worldwide. A qualitative descriptive study was used to explore the perceptions of obese AA women about altering how they prepare soul food to make it healthier. The empowerment model and the health belief model were used to frame this study. Data were collected using a nonprobability purposeful sampling strategy. The sample for this study consisted of four focus groups with six to seven obese AA women ages 21–90 who prepared and consumed high-calorie soul foods and had a body mass index ³30. Focus group transcripts were analyzed using a constant comparative analysis. It was found that obese AA women were willing to alter their traditional soul food preparation only if it tastes good, recipes are available, it is cost effective, and it produces minimum food waste. Barriers that could limit participation in an intervention as well as recommendations for designing interventions are discussed.