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[Use of freeze-dried products in weightlessness].

The paper describes the manufacture of food products that can be eaten in weightlessness with the aid of regular table-ware. The consistence of products was altered as a result of an addition of water or modified starch. The resultant products were tested during short-term weightlessness aboard the aircraft-laboratory TU-104A. It was demonstrated that in weightlessness products having sufficient viscosity can be eaten with the help of regular table-ware. An addition of thickening agents, e. g. modified starch, helped to obtain products with necessary properties.

Cooking and Eating Utensils↗
PubMed1984

Influence of multi-holed shakers on salting on food.

In a study of 2241 Australian adults consuming main meals at a cafeteria, single-and multi-holed (5, 9, 13) salt shakers were weighed before and after use. For all hole numbers, salt use increased linearly with an increase in hole area to a maximum value of 1.1-1.2 g which was the same irrespective of hole number. For a given hole area multi-holed shakers decreased salt use compared with single-holed shakers suggesting that multi-holed shakers are easier for consumers to control. However the greatest restriction in salt use (0.37 g per meal) is obtained by use of a single-holed shaker of 3 mm2 hole area.

Australia↗
PubMed1983

Machakos project studies agents affecting health of mother and child in a rural area of Kenya. XXIII bacterial contamination of foods commonly eaten by young children in Machakos, Kenya.

A simplified method, the Agar Immersion Plating and Contact (AIPC) slide technique was applied for the bacteriological examination of children's dishes and drinking water in Machakos District, Kenya. A total of 214 samples, collected from 106 households, were examined for degree of colonization by Enterobacteriaceae (E) and Staph. aureus (ST). Fourty four percent of the dishes and two percent of the water samples were unsafe with respect to Enterobacteriaceae. In 12% of the dishes and none of the water samples Staph. aureus occurred at levels above the threshold of acceptability. Colonization increased with storage time. Implications of these results in relation to diarrhoea morbidity patterns among young children are being investigated elsewhere.

Child, Preschool↗
PubMed1983

Hot leaching of ceramic and enameled cookware: collaborative study.

A hot leach method published by the World Health Organization for determining Pb and Cd in ceramic and enameled ware was collaboratively studied in 14 laboratories. The method consisted of heating a solution of 4% acetic acid at the boil for 2 h in 6 samples of specially glazed ceramic ware and 6 samples of special enameled ware. The acid was allowed to cool and stand in contact with the ware for an additional 22 h. At the end of the 2 h heating period and again at the end of the 24 h period, the leach solution was assayed by atomic absorption spectrophotometry for Pb and Cd. Ruggedness testing before the collaborative study revealed that: (1) the quantity of metal released increased as the average leach temperature approached the boiling point, (2) the quantity of Pb and Cd released from enameled ware increased linearly with time during 7 h of boiling, (3) the concentration of acid could be varied from 2 to 6% with no apparent effect on the amount of metal released, and (4) the room temperature (RT) contact period lasting from 22 to 120 h (after the 2 h heating period) did not increase the amount of metal released. The quantities of Pb and Cd measured by the collaborators at the end of 2 h of heating and after 24 h of total contact were essentially identical. The amounts of Pb and Cd were not related to the quantity of acid solution required to restore the leach solution volume to its initial value after boiling. The collaborative results showed that the period of standing at RT is not necessary and probably can be eliminated from the method. The modified method, which requires analysis of the leach solution immediately after the 2 h heating period, has been adopted interim official first action by AOAC.

Acetates↗
PubMed1980

Dietary survey methods. 2. A comparison of nutrient intakes within families assessed by household measures and the semi-weighed method.

Mean nutrient intakes in eight families estimated using household measures were on average only 2 per cent greater than those based on semi-weighed method. The differences were significant for energy, fat, vitamin C and fibre. When the semi-weighed values for individual intakes of fat and sugar were substituted for the household measured values, the differences for fat and energy were no longer significant. Estimates of individual intakes based on household measures compared with those based on the semi-weighed method ranged from overestimates of 45 per cent to underestimates of 37 per cent.

Cooking and Eating Utensils↗