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Neumark-Sztainer, D. Story, M. Ackard, D., Moe, J., & Perry, C. (2000). The "family meal": views of adolescents, Journal of Nutrition Education, 32, 329-334
This article investigates whether adolescents perceived that they ate more healthily when eating home-cooked meals with their family than otherwise. Twenty one focus groups conducted with 141 adolescents from 7th and 10th grade health education classes from urban public junior and senior high schools in Minnesota revealed that most of the adolescents thought that they would eat more healthy food by family meals and if they ate more often with their families despite not all of them liking the foods that were served.
This article indicates that home-cooked family meals may provide children in general and adolescents in particular with a healthier diet than they would otherwise have and fits into my research paper where I discuss the importance of home-cooked meals.
Mathey, M.F, Siebelink, E., de Graaf, C. & W.A. (2001). Flavor enhancement of food improves dietary intake and nutritional status of elderly nursing home residents....
J Gerontol A Biol Sci Med Sci, 56, M200-M205.
This article found that personally prepared flavor enhancers added to the meals of elderly residents in a nursing home promoted food consumption aside from providing nutritional benefit. Researchers discovered that the body weight of the flavor group increased compared to that of the control group; hunger feelings increased in the flavor group; as well as intake of the cooked meal. Daily dietary intake too decreased of the control group which may indicate that the inclusion of flavor decreased necessity to eat more
This article indicates that adding home-prepared flavor enhancers to cooked meals may be an effective way of increasing body weight and improving dietary intake to all ages of a population and, therefore, serves as important addition to my argument of the advantages of a home cooked meal to healthy growth and development of all ages.
3. Dodson, J.L. et al. (2009) Formative Research for a Healthy Diet Intervention Among Inner-City Adolescents: The Importance of Family, School and Neighborhood Environment, Ecology of Food…
5. Wyke, S., & Landman, J. (1997). Healthy eating? Diet and cuisine amongst Scottish South Asian people, British Food Journal, 99 1, 27 -- 34
Researchers sampled a typical immigrant population and found that immigrants seem to prefer their home-cooked meals (ranking them both more healthy and more satisfying) to the convenience-type meals.
The conclusions that we may arrive at from this article are that, regardless of age and population type, home-cooked meals are generally ranked as more satisfying. As part of my study, I can point out that even thoguh it is generally thought that immigrants have tendency to prefer westernized convenience food, many actually appreciate the healthiness of a home-cooked meal.
cooking baseball hobbies, concerned water shortages, a career interest, curious live Iceland. Do research, Web Leatherby Library. See search. The purpose -fold: explore gather information make judgments usefulness, interest researched talked a variety perspectives. For the purpose of this essay I chose to look at some aspects in the evolution of cooking, from its emergence in its simplest forms centuries ago to its characteristics nowadays, constantly growing and developing. I
Perfecting the Art of Cooking…Vegan Many people believe are challenged by the idea of preparing a vegan meal that is healthy, truly tastes good -- and is ethical from sourcing to eating. Yet, with a little planning and preparation, a vegan meal can be even more satisfying than one that contains animal protein. This essay will describe the steps in the process of making a vegan dish containing kale, potato, chickpeas,
Home Cooking for Better Health Over the past few decades, there has been a dramatic shift in the eating habits of Americans. 40 years ago, most American families enjoyed meals together, prepared at home. Soon, T.V. meals were introduced shortly followed by the influx of fast-food chains such as McDonalds as well as take-out restaurants. With the fast-food era came an increase in chronic diseases, obesity, food-borne illnesses and a deficit
For example, purees and smoothies are examples of suspensions. They combine foods with water or another liquid, and they make the liquid thicker and more flavorful. Another example is nonfat milk, which suspends milk-proteins in water. Jellies, ice cream, and even vegetable shortening are types of suspensions, and so are chocolate drinks. Suspensions also serve a vital purpose in the kitchen. They can be used to thicken another ingredient.
Glass is formed by the rapid cooling of molten substances below their glass transition point without time allowed for regular crystal lattices to form (Matbase 2011; Lenntech 2011). The specific glass that is likely used for these lids is a borosilicate glass, composed of a mixture of silica, boric oxide, and certain oxides; silica is the main component in almost all commercial types of glass, and the boron helps
Hard Work Is Critical in a Cooking Career If I had to choose one value that governs my life I would choose the value of hard work. My parents raised me to believe that one will be rewarded in many ways for the effort of hard work and it is something that I apply to everything I do. Hard work is a very simple value to perform. It simply means that