Slow digestion of starch is linked to various health benefits. The impact of wheat particle size on in vitro starch digestibility and quality of wire-cut cookies was here evaluated by including four soft wheat fractions [i.e. flour (average diameter, 83 μm), fine farina (643 μm), coarse farina (999 μm) and bran (1036 μm)] in the recipe. The suscept...
Cette thèse porte sur les pratiques alimentaires (approvisionnement, préparation des repas, repas), et vise à rendre compte de leur dynamique. Elle s’inscrit dans la continuité de la théorie des pratiques sociales (Social Practice Theory, SPT), cherchant à la fois à la compléter pour l’adapter à l’étude de l’activité alimentaire et à l’amender conc...
Glucosinolates are plant-specialized metabolites that can be hydrolyzed by glycosyl hydrolases, called myrosinases, creating a variety of hydrolysis products that benefit human health. While cruciferous vegetables are a rich source of glucosinolates, they are often cooked before consumption, limiting the conversion of glucosinolates to hydrolysis p...
Household energy choices under perceived shocks in Uganda: Are perceived shocks limiting the energy transition process among households in Uganda? Chantale Riziki OWEGGI
Exposure to heat is associated with a substantial burden of disease and is an emerging issue in the context of climate change. Heat is of particular concern in India, which is one of the worlds hottest countries and also most populous, where relatively little is known about personal heat exposure, particularly in rural areas. Here, we leverage data...
College students may face barriers to eating healthy foods. Educational interventions providing practical knowledge and skills may help students to overcome financial barriers or other barriers to acquiring, preparing, and consuming healthy foods. We evaluated the association between participation in a semester-long food skills course with an inter...
The search for multidisciplinary interventions in the management of obesity in the elderly population has increased in recent years. In this scenario, the act of cooking has been presented as a feasible strategy. Given the above, the objective of the present study is to make available to Brazil an adapted version of the Cooking Skills instrument, i...
Purpose: Overcooking and overbuying are two main causes of food waste in households. Therefore, this study tests whether two interventions, aimed at cooking planning versus purchasing planning, can reduce food waste in households by using self-report direct measurements. Because measuring household food waste can impact how much food is wasted, the...
Objective: To explore how fathers with young children contributed to healthy home food provisioning and the factors enabling or inhibiting their involvement in family food tasks. Design: Cross-sectional study using purpose-designed online survey. The survey assessed the level of responsibilities and practices in family food tasks, food agency (Cook...
Published in The Science of the total environment
Cooking and heating in households contribute importantly to air pollution exposure worldwide. However, there is insufficient investigation of measured fine particulate matter (PM2.5) exposure levels, variability, seasonality, and inter-spatial dynamics associated with these behaviours. We undertook parallel measurements of personal, household (kitc...
