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At least 793 records · Page 44Linked to original sources
PubMed1980

Effect of microwave heating in cook/chill foodservice systems. Some data on temperature, yield, moisture and fat content of typical foods.

In this study, time-temperature parameters, yield, and moisture and fat content of various foods were determined through laboratory simulation of a cook/chill hospital foodservice system with a microwave oven and after microwave heating for service. Portions (100 gm. per portion) of beef loaf, potatoes, and frozen and canned beans each received four treatments of microwave heating which varied by number of seconds (20 to 110). A wide range (equal to or greater than 46 degrees C.) of internal end temperature was observed after microwave heating portions of food; yield and moisture and fat content of foods decreased as the time of microwave heating increased.

Animals↗
PubMed1979

Study shows how to measure energy use, costs in food service.

The cost and the availability of energy resources affect the cost of food service operations. Food service managers need to know the energy consumption and costs associated with preparation of various food products using various types of equipment. One study offers a technique that can enable them to measure these data.

Cooking↗
PubMed1976

Feeding families and children--1776 to 1976. A bicentennial study.

The food heritage which Americans enjoy today owes its great diversity to the influences of many ethnic groups--the native Indians, Franciscan friars in California, Mexican-Americans, the British, the French, the Creoles, and later, northern Europeans and those of Mediterranean stock. Geography and climate in different parts of our large country and religious beliefs have also played a part in the development of our present-day, varied cuisine. In our colonial and pioneer days, most people raised their own food, but as our nation has become industrialized and urbanized, we find that now only 7 per cent of our population produces the food for our entire nation, and our consumers generally buy their food in stores. Even as late as the beginning of the twentieth century, infant feeding practices could be considered unscientific and primitive. Only in recent years have knowledge of metabolism and the rapid increase in nutritional science permitted progress in infant feeding. Problems of feeding families remain, nevertheless--different than in the early days of our nation--and their solution challenges American ingenuity.

Agriculture↗
PubMedDate not supplied

Identification of lead and other elements in ceramic glazes and housewares by 109Cd-induced X-ray fluorescence emission spectrometry.

Radioisotope x-ray fluorescence spectrometry was investigated as a potential screening method for Pb and other elements in housewares. Thirty-six commercial houseware items and 87 ceramic test tiles (85 fired with hobby glazes and 2 blank bisques) were examined qualitatively for the presence of Pb by using 109Cd-induced L x-ray fluorescence emission spectrometry. For the housewares, the technique provided fast, nondestructive analysis of areas with about 10 cm diameters (general regions) to about 4 mm diameters (isolated design regions). Pb was found in 25 of 28 ceramicware items, in all 8 other housewares, and in all the test-tile glazes above the limit of detection of 1 count per second (cps) for Pb L beta x-rays. For housewares, Pb identification did not always correspond to Pb leachability. For 68 test-tile glazes labeled as containing Pb (39 of which were also labeled 'dinnerware safe' or 'safe for food containers'), count rates ranged from 290 to 730 cps, whereas for the other 17 glazes labeled (with one exception) 'non-toxic,' much lower count rates (5-61 cps) were obtained. Other elements found in the housewares or test glazes were As, Au, Ca, Co, Cr, Cu, Fe, Mn, Nb, Ni, Rb, Sr, Y, Zn, and Zr.

Cadmium Radioisotopes↗
PubMedDate not supplied

U.S. Food and Drug Administration monitoring of lead in domestic and imported ceramic dinnerware.

The U.S. Food and Drug Administration (FDA) conducted a survey of domestic and imported ceramic dinnerware from January to February 1992 to determine the status of lead leaching from this ware. Ceramicware was screened at the collection point by using the Quick Color Test (QCT); if the QCT was positive, the ware was analyzed in the laboratory by using atomic absorption spectroscopy (AAS). For imports, 5222 lots were examined using the QCT. Of these lots, 46 exceeded FDA's 1991 guidelines as determined by using AAS. For domestic ware, 676 lots were examined using the QCT, and 17 lots exceeded the 1991 guidelines. The violation rates, 0.9% for imports and 2.5% for domestic ware, were about twice as high as they would have been under the 1980 guidelines.

Ceramics↗
PubMed1976

Food preparation in colonial America. A Bicentennial study.

Both regional and national influences have pervaded America's culinary arts from colonial times until the present. In the South, for instance, indigenous foods, such as sweet potatoes--as well as an abundance of fruits and fowl--were commonly served. In the North, maple sirup was a New England product, as was codfish. Throughout the colonies, corn was easily grown and became a staple. Immigrants from the Old World brought their recipes to meld or adapt to conditions they met here. Recounted also is the unfolding of an American cuisine, especially in the southern colonies as it evolved from European food preparation practices. Cooking was done in great fireplaces, with equipment designed to fit. Meat was generally boiled or stewed in pots hung in the fireplace, although it might be slow-roasted on a hand-turned spit. Hot breads, the hallmark of southern cooking, date from colonial days. In the Noth, the Dutch farmer's wife developed real skill in using flour from home-grown wheat and rye, creating pancakes, waffles, doughnuts, crullers, and so on. After the first hard winter, food in New England became more plentiful. Boston brown bread was made from corn, wheat, or rye and probably sweetened with maple sirup. Imports of coffee, tea, and spices from the Orient and fruit from the tropics were later added to the cuisine. Colonial Americans understood well the art of food preparation and appreciated the taste of well prepared, well seasoned dishes.

Beverages↗
PubMed1994

[Claims of machine decontamination of dishes under hygienic conditions and of a small load in sewage--a contradiction?].

To make sure, whether the hygienic requirements and the ecotoxicologic ones are excluding each other or not, several studies in dishwashing machines under practical conditions have been done. The requirements from the hygienic point of view have been fixed at a 5 lg--reduction of E. faecium ATCC 6057 in a mixture of bovine albumin, mucin and starch as interfering substances on well defined test items. The temperatures in the machine have been increased from around 50 degrees C to 60 degrees C-63 degrees C and a separate precleaning zone has been installed. Under these conditions a cleaner without any available chlorine could be used and that in a lower concentration as before. Furthermore a significant reduction in the parameter AOX and an improvement of the data H 17 and COD could be achieved at the waste water outlet of the machine and at the waste pipe of the whole kitchen without any reduction of the hygienic demands.

Colony Count, Microbial↗
PubMed1993

[Elution of lead and cadmium from imported gold-decorated glassware].

Lead and cadmium were known to be eluted from some imported gold-decorated glassware, which was bonded at a quarantine station. Elution of lead and cadmium was confirmed to be occurred from the gold-decorated portion, but not from glass itself. No elution of these heavy metals was observed from gold-decorated glassware in the market.

Cadmium↗
PubMedDate not supplied

[Glazed pottery as a risk factor in lead exposure].

The purpose of this study was to determine if the use of "earthenware dishes" is associated with high blood lead levels in children. Measurements of lead in blood were done in 169 school-children. Of this sample 100 children were selected: 50 of them with the lowest concentration of lead in blood and 50 with the highest. A questionnaire was applied to 39 mothers of the children with low blood lead levels (< 20.2 micrograms/dl) and 48 mothers of the children with high blood lead levels (> 28.0 micrograms/dl). Results show that the use, frequency and time of utilization of this type of dishes is statistically associated with high levels of lead in blood.

Ceramics↗
PubMed1993

[Comparison of various patterns of chopstick use and functional performance].

Three hundred and ninety-seven normal adult subjects were tested in order to investigate the prevalences of various patterns of chopstick-use. Manipulation speed was also compared. According to the movement of the fingers, finger positions and contact areas, we can divide the various chopstick-use patterns into 3 basic patterns with 13 variations. Prevalences of the 3 basic patterns were palmar prehension (68.5%), lateral prehension (14.2%), and dynamic palmar prehension (17.3%). There was a statistically significant difference in manipulation speed among the 3 basic patterns. The influence of sex and age on manipulation speed was also analyzed for each of the 3 basic chopstick-use patterns. The results of this study will serve as a reference for occupational therapists in the evaluation and training for eating activities.

Adult↗
PubMed1977

Lead poisoning from lead-soldered electric kettles.

Lead poisoning occurred in two infants, causing lead encephalopathy in one but no symptoms in the other. Both infants had been fed a formula prepared with water boiled in a lead-soldered electric kettle. The diagnosis was suggested by dense metaphyseal bands in radiographs, illustrating the importance of careful examination of "routine" radiographs, particularly in asymptomatic infants.

Bone and Bones↗
PubMed1977

Cost of using permanent vs. disposable ware. Studies in two school systems.

In this study, the cost of using permanent ware and disposable ware in selected schools was compared. Included in the permanent ware study were the costs of: The ware, machine washing of the ware (including labor time and consumption of utilities, detergents, and chemicals), and refuse removal. Data collected in the disposable ware study were: Meal count; number of items of ware used; labor time; and cost of equipment, supplies, and refuse removal. The cost per student was 4 cents for permanent ware and 10 cents for disposable ware. Although the findings in the schools studied point to an economic advantage in using permanent ware, other considerations might prompt a decision in favor of disposable ware.

Cooking and Eating Utensils↗