Background: Several studies reported inconsistent associations between using gas for cooking and

respiratory symptoms or lung function in children. Kitchen ventilation characteristics may modify the
relationship between gas cooking and respiratory health. The aim of this study was to investigate the
effect of kitchen ventilation (while cooking) on the relationship between gas cooking, combustion product
dispersal, and respiratory and allergic outcomes in children.

Methods: Data on respiratory and allergic symptoms and diagnoses were collected by yearly
questionnaires in a population of over 3000 children participating in a birth cohort study on development
of allergy and asthma. At 4 years of age, a sub-sample of 647 children provided blood samples for
antibody testing. Data on gas cooking and kitchen ventilation were collected when the children were 5
years old. Based on these data a model was constructed to determine the chance of accumulation of
combustion products (CACP) in the kitchen.
Results: No relationship was found between gas cooking and any of the respiratory or allergy outcomes
except nasal symptoms. The overall results did not change when the ‘CACP’ was used as exposure
variable instead, while the association for nasal symptoms decreased to borderlines.

Conclusion: Our results suggest that gas cooking per se is associated with nasal symptoms in young
children and not with the other respiratory symptoms that were investigated. Taking kitchen ventilation
characteristics into account did not lead to different conclusions in this population where, according to the
classification system, the majority of households using gas for cooking have insufficient kitchen
ventilation.
https://l.facebook.com/l.php?u=https%3A%2F%2Fdoi.org%2F10.1111%2Fj.1398-9995.2006.01037.x
%3Ffbclid%3DIwAR0eAiGsusO0AU9FwLDo5vkI-
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ajAP1A

Cooking skills are increasingly included in strategies to prevent and reduce chronic diet-related diseases
and obesity. While cooking interventions target all age groups (Child, Teen and Adult), the optimal age
for learning these skills on: 1) skills retention, 2) cooking practices, 3) cooking attitudes, 4) diet quality
and 5) health is unknown. Similarly, although the source of learning cooking skills has been previously
studied, the differences in learning from these different sources has not been considered. This research
investigated the associations of the age and source of learning with the aforementioned five factors.
https://l.facebook.com/l.php?u=https%3A%2F%2Fijbnpa.biomedcentral.com%2Farticles
%2F10.1186%2Fs12966-016-0446-y%3Ffbclid%3DIwAR2XhBL_wItIKxXk9b-
l4xV9t8rw_5DvcdrZttR28gPSLXvNzReeiusIrNs&h=AT3gV7PmCMYQQGFpIzhndFEdgNaXYJ5SXA
HtsAEEJ-n2No64tdh-
E5pOT3pxvnKXG98am2hWu8BP1hsfhxZ0EPeLi6LtC2CP6lDJl3mDgRjwIcCmxEDuSAobayqThpx-
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•Assessment of Food Safety and Food Handling Practice Knowledge among College of basic Education
Students, Kuwait Abstract 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 (, , , and , resp.). The students with the highest
FSK scores were generally male and they cook by themselves all the time or sometimes ( and , resp.). In
conclusion, the study showed that students had insufficient scores for FHP and FSK. Therefore, an
effective food safety education program is urgently needed.
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%2F2021%2F5534034%2F%3Ffbclid
%3DIwAR3OOa2LaSz3gKbE6lhDEcFIFvTJZQqacf38uHrPeDD45NX5VhDp3BO1Vs8&h=AT3gV7Pm
CMYQQGFpIzhndFEdgNaXYJ5SXAHtsAEEJ-n2No64tdh-
E5pOT3pxvnKXG98am2hWu8BP1hsfhxZ0EPeLi6LtC2CP6lDJl3mDgRjwIcCmxEDuSAobayqThpx-
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Usability analysis of industrial cooking equipment Abstract and Figures This paper refers to the
comparative study of the equipment used for cooking in commercial of kitchens restaurants that use the
system of traditional cooking and those ones which use the system called smart cooking (combination
oven). The study investigates the usability issues concerning to the two systems, analyzing comparatively
the aspects related to anthropometry, dimensional variables, the use of the product and also the product
safety, as well as issues of information related to operation of the new concepts of cooking in intelligent
systems.
https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.researchgate.net%2Fpublication
%2F234037850_Usability_analysis_of_industrial_cooking_equipment%3Ffbclid
%3DIwAR0lY6j2rpTXY8mfNZcqWmcCSgsBfGP3N3Dm8kSGPjyQaHL-bmG_e-
0c9Fc&h=AT3gV7PmCMYQQGFpIzhndFEdgNaXYJ5SXAHtsAEEJ-n2No64tdh-
E5pOT3pxvnKXG98am2hWu8BP1hsfhxZ0EPeLi6LtC2CP6lDJl3mDgRjwIcCmxEDuSAobayqThpx-
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Thousands of schools lack proper kitchen facilities, Tory study find Government efforts to improve the
nutritional levels of school meals are being undermined by a lack of proper kitchen facilities in thousands
of schools – meaning many pupils have to go without a hot lunch, says a study published today. Almost
one in five primary schools do not have the equipment to prepare lunches on site, forcing them to serve
"meals on wheels", a survey of local authorities, conducted by the Conservatives using the Freedom of
Information Act, has revealed. Three out of 10 schools do not have full kitchens, with 2,853 primaries
transporting food from another school and some 670 schools serving only cold food. The findings add
fresh weight to complaints made by the chef Jamie Oliver about the standards of school kitchens which he
has said are hindering attempts to improve standards of child nutrition. During his campaign to improve
school dinners he said his own survey suggested six out of 10 kitchens would be condemned if the
councils weren't running them themselves.
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%2F03%2Fconservative-survey-school-meals-facilities%3Ffbclid%3DIwAR03OZMaNz-
TjNj4oDPaOIdkTrSAuJaU0FJb0HkLUVKI4ALZfB2urovVhXI&h=AT3gV7PmCMYQQGFpIzhndFEdg
NaXYJ5SXAHtsAEEJ-n2No64tdh-
E5pOT3pxvnKXG98am2hWu8BP1hsfhxZ0EPeLi6LtC2CP6lDJl3mDgRjwIcCmxEDuSAobayqThpx-
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GROUP 1
ABUG,JHON RICO C.
ABULENCIA,ANGEL ANN G.
CANDAZA,EUGENE C.
ESPI,JONALYN A.
RAVANCHO,SOPHIA A.
ESPIRITU,ATHRUN ESSER A.
ANTONIO,MELISSA C.
DERLA,BIANCA MAE J.
CARAG,GERALD C.
PALOS,DJ M.
UY,MAYA Y.
BARCEBA;,IVY MAE I.