Hasil untuk "Home economics"

Lea Peñaflorida

This study evaluated the teaching-learning practices of Home Economics educators in State Universities and Colleges (SUCs) of Western Visayas, focusing on five key domains: teacher preparation, relationship with students, assessment strategies, teaching strategies, and information and communication technology (ICT) readiness. Utilizing a descriptive survey research design, the study involved 87 Home Economics educators from eight SUCs across the region. A researcher-made questionnaire, validated by experts and pilot-tested for reliability (Cronbach’s α > .90), was used to gather data. Results showed that educators strongly demonstrated preparedness through systematic lesson planning, meaningful content delivery, and sensitivity to learner needs. They maintained a positive relationship with students, promoting fairness, respect, and personal growth. Assessment practices emphasized outcomes-based education, performance tasks, and the alignment of evaluations with learning objectives. Teaching strategies largely reflected student-centered approaches, encouraging active participation and independent learning. However, traditional strategies and inclusive accommodations for online learners were less emphasized. In terms of ICT readiness, educators showed proficiency in basic tools like Microsoft Office and expressed willingness to adopt new technologies yet indicated lower levels of confidence in digital media use and full ICT integration. The study concludes that while foundational practices among Home Economics educators are strong, there is a need for enhanced professional development in ICT, more diverse assessment methods, and culturally responsive pedagogy. Strengthening these areas through institutional support and targeted training can further improve instructional quality and responsiveness to 21st-century educational demands.

Belinda Lopéz-Galán, Tiziana de-Magistris

Abstract This study analyses the influence of geographical origin and taste on honey consumer behavior. First, we explore the influence of geographical origin on consumers’ hedonic evaluation of honey. We then assess the influence of geographical origin and taste on their willingness to pay (WTP) for honey. We conducted a field experiment at a real supermarket. The participants were exposed to two treatments (blind and informed treatment). The findings showed that knowledge about the geographical origin of honey influences consumers’ hedonic evaluations and that the WTP for honey is more strongly influenced by geographical origin than by taste.

Tanvi Kale, Vijay Hegde, Nikhil V Dhurandhar

EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera et al.

Abstract The food enzyme endo‐polygalacturonase ((1‐4)‐α‐d‐galacturonan glycanohydrolase, EC 3.2.1.15) is produced with the genetically modified Trichoderma reesei strain RF6197 by AB Enzymes GmbH. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in five food manufacturing processes. Subsequently, the applicant has requested to extend its use to include two additional processes. In this assessment, EFSA updated the safety evaluation of this food enzyme when used in a total of seven food manufacturing processes. As the food enzyme–total organic solids (TOS) are removed from or not carried into the final foods in three food manufacturing processes, the dietary exposure to the food enzyme–TOS was estimated only for the remaining four processes. The dietary exposure was calculated to be up to 0.137 mg TOS/kg body weight (bw) per day in European populations. When combined with the no observed adverse effect level previously reported (1000 mg TOS/kg bw per day, the highest dose tested), the Panel derived a margin of exposure of at least 7299. Based on the new data, the revised margin of exposure and the previous evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.

Emerita Dyah Ayu Purwita Sari, Hendra Budiman, Anita Agustina Styawan et al.

Brown rice (Oryza nivara S.D.Sharma & Shastry) is a rice variety that belongs to the Graminae family. Brown rice contains vitamins A, B, C, Zn and B complex. Vitamin B1 is one type of vitamin that is not stable. Its stability is influenced by pH, temperature and processing. The purpose of this study was to determine the comparison of vitamin B1 levels in brown rice and cooked brown rice. The study began with a qualitative test of vitamin B1 using 10% Pb acetate and 6 N NaOH if a yellow color and brown precipitate formed after heating, the sample was positive for vitamin B1. Determination of vitamin B1 levels in brown rice and cooked brown rice by alkalimetric method using NaOH as a titer that has been standardized in advance with potassium biftalat 0.1 N. Data analysis using the Mann Whitney test is an alternative to the Independent T-test if the t-test requirements are not met. The Mann Whitney test is used to determine whether or not there is a difference between two independent samples. The results of the qualitative test of vitamin B1 in brown rice and cooked brown rice showed that the samples were positive for vitamin B1. The quantitative test results of vitamin B1 levels in brown rice and cooked brown rice obtained an average of 12.40 mg / kg and 4.96 mg / kg. Statistical test results, the significance value (p) = 0.043, where p < 0.05 means there is a significant difference in vitamin B1 levels in brown rice and cooked brown rice. The conclusion of this study is that vitamin B1 levels in brown rice are higher than vitamin B1 levels in cooked brown rice.

Magdalena Sevilla-González, Maria Fernanda Garibay-Gutiérrez, Arsenio Vargas-Vázquez et al.

Background: A risk haplotype in SLC16A11 characterized by alterations in fatty acid metabolism emerged as a genetic risk factor associated with increased susceptibility to type 2 diabetes (T2D) in Mexican population. Its role on treatment responses is not well understood. Objectives: We aimed to determine the impact of the risk haplotype on the metabolomic profile during a lifestyle intervention (LSI). Methods: We recruited Mexican-mestizo individuals with ≥1 prediabetes criteria according to the American Diabetes Association with a body mass index between 25 and 45 kg/m2. We conducted a 24-wk quasiexperimental LSI study for diabetes prevention. Here, we compared longitudinal plasma liquid chromatography/mass spectrometry metabolomic changes between carriers and noncarriers. We analyzed the association of risk haplotype with metabolites leveraging repeated assessments using multivariable-adjusted linear mixed models. Results: Before the intervention, carriers (N = 21) showed higher concentrations of hippurate, C16 carnitine, glycine, and cinnamoylglycine. After 24 wk of LSI, carriers exhibited a deleterious metabolomic profile. This profile was characterized by increased concentrations of hippurate, cinnamoglycine, xanthosine, N-acetylputrescine, L-acetylcarnitine, ceramide (d18:1/24:1), and decreased concentrations of citrulline and phosphatidylethanolamine. These metabolites were associated with higher concentrations of total cholesterol, triglycerides, and low density lipoprotein cholesterol. The effect of LSI on the risk haplotype was notably more pronounced in its impact on 2 metabolites: methylmalonylcarnitine (β: −0.56; P-interaction = 0.014) and betaine (β: −0.64; P-interaction = 0.017). Interestingly, lower consumption across visits of polyunsaturated (β: −0.038; P = 0.017) fatty acids were associated with higher concentrations of methylmalonylcarnitine. Covariates for adjustment across models included age, sex, genetic ancestry principal components, and body mass index. Conclusions: Our study highlights the persistence of deleterious metabolomic patterns associated with the risk haplotype before and during a 24-wk LSI. We also emphasize the potential regulatory role of polyunsaturated fatty acids on methylmalonylcarnitine concentrations suggesting a route for improving interventions for individuals with high-genetic risk.

Aylin Bayındır-Gümüş, Ebru Öztürk, Mihály Soós

Background. People live in a technological world, where social media is used very commonly. Social media has effects on eating behaviors, as in other aspects. For this reason, it is important to measure social media effect. Objective. This study aimed to adapt the Scale of Effects of Social Media on Eating Behaviour (SESMEB) that examines the effect of social media on eating behavior in Hungarian university students. Material and methods. The SESMEB was translated into the target language by taking various stages. The online questionnaire including general information, social media use, and the eighteen-item SESMEB was used to collect data. The scale was administered to the study group consisting of 213 Hungarian university students, and data from 203 of them were analyzed. Confirmatory factor analyses were performed to test construct validity, and the Cronbach alpha coefficient was calculated for the reliability of the scale in Hungarian. Results. Total correlation value was higher than 0.50 for all items of the scale. The fit indices were at an acceptable level or had a perfect fit. The t-values were significant at the level of 0.1 and ranged between 2.927 and 5.706. The Spearman–Brown coefficient was calculated at 0.894. The reliability coefficient of the scale was calculated to be 0.866. SESMEB scores were different according to spending time daily, sharing content, and using filters or Photoshop on social media (p < 0.05). Conclusions. Higher than 0.80 Cronbach’s alpha coefficient and other results show that Hungarian SESMEB is a valid and reliable tool. Therefore, Hungarian SESMEB will be useful for further studies to determine the impact of social media on eating behaviors.

Hiromi Hara, Núria Rodríguez-Planas

IZA DP No. 14611 JULY 2021 Long-Term Consequences of Teaching Gender Roles: Evidence from Desegregating Industrial Arts and Home Economics in Japan We explore whether a 1990 Japanese educational reform that eliminated gendersegregated and gender-stereotyped industrial arts and home economics classes in junior high schools led to behavioral changes among these students some two decades later when they were married and in their early forties. Using a Regression Discontinuity (RD) design and Japanese time-use data from 2016, we find that the reform had a direct impact on Japanese women’s attachment to the labor force, which seems to have changed the distribution of gender roles within the household, as we observe both a direct effect of the reform on women spending more time in traditionally male tasks during the weekend and an indirect effect on their husbands, who spend more time in traditionally female tasks. We present suggestive evidence that women’s stronger attachment to the labor force may have been driven by changes in beliefs regarding men’ and women’s gender roles. As for men, the reform only had a direct impact on their weekend home production if they were younger than their wives and had small children. In such relationships, the reform also had the indirect effect of reducing their wives’ time spent in weekend home production without increasing their labor-market attachment. Interestingly, the reform increased fertility only when it decreased wives’ childcare. Otherwise, the reform delayed fertility. JEL Classification: J22, J24, I2

S. Duke

The Secret History of Home Economics by Dreilinger provides a feminist, outsider’s view of the evolution of the field of home economics, known today as Family and Consumer Sciences (FCS). Dreilinger utilizes data from many sources including the Home Economics Archive: Research, Tradition, History (HEARTH), at Cornell University. These documents represent the experiences of home economists working in cooperative extension, secondary and post-secondary education

J. Taar, P. Palojoki

Lucia Rota Borges, Mayra Medeiros Luiz

Objetivo: Avaliar o comportamento alimentar de universitários durante o isolamento social, afim de compreender a relação dos mesmos com os alimentos durante este período. Método: Estudo observacional transversal, onde foram avaliados por meio de um questionário eletrônico, alunos de graduação da Universidade Federal de Pelotas, no período de julho a outubro de 2021. O questionário foi dividido em duas partes, avaliando o perfil dos estudantes o comportamento alimentar. Como ferramenta foi utilizado o questionário “The three factor eating questionnaire – R21” (TFEQ-R21), que pontua em uma escala de 0 a 100 os 3 domínios do comportamento alimentar. Os dados encaminharam-se automaticamente para uma planilha do programa Excel® gerada pelo Google Forms. A análise descritiva das variáveis sexo, faixa etária, procedência, área de conhecimento e semestre de graduação, foi apresentada por meio de médias com seus respectivos desvios padrões. Resultados: A amostra do estudo foi composta por 397 universitários, sendo a maioria mulheres (78,59%) entre 18 e 30 anos (87,66%), procedendo das regiões sul e sudeste (96,73%). Entre as áreas de conhecimento e semestre em curso, 47,86% eram da área da saúde e 64,99% estavam entre o primeiro e o sexto semestre de graduação. Houve relação significativa apenas entre alimentação emocional e sexo, evidenciando que as mulheres apresentaram maiores escores para esse domínio. Conclusão: A maioria das respostas foram de mulheres, com uma porcentagem significativa voltada para alimentação emocional. Os reflexos da alimentação emocional no comportamento alimentar desses indivíduos, resultam em efeitos compensatórios, fazendo com que as escolhas alimentares não sejam conscientes. Palavras Chave: comportamento alimentar, coronavírus, isolamento social.

Nathália Leal Dominguez, Thaís Amaral Ferreira Baracho, Bruna de Abreu Toscano Souza et al.

Objetivo: Avaliar a relação do risco de síndrome de realimentação com desfechos clínicos (tempo de internação e óbito) em pacientes admitidos nos prontos socorros de dois hospitais públicos do Distrito Federal (DF). Método: Trata-se de um estudo com caráter longitudinal, prospectivo, observacional e analítico, o qual foi realizado em dois hospitais públicos do DF no período de agosto de 2018 a agosto de 2019. Resultados: A amostra foi composta por 478 pacientes admitidos nos prontos-socorros dos dois hospitais. Observou-se que 45,60% da amostra apresentou risco nutricional e 32,22% algum grau de desnutrição. A frequência do risco para síndrome de realimentação foi de 23,65%. Os pacientes que apresentaram risco para síndrome de realimentação apresentaram 83% mais risco de permanecerem internados por mais de 7 dias e 58% mais risco de óbito em relação aos pacientes que não apresentaram risco para SR. Conclusão: Pacientes que apresentam risco para síndrome de realimentação permaneceram mais tempo internados e possuem mais risco de irem a óbito.

Takalani Ramukumba

The tourism industry is dependent on travel and factors that inhibits travel, including pandemics such as COVID-19, may have a profound impact on the industry. Although the precise scope and long-term effects of COVID-19 have not yet been determined, industry analysts predict that some irreversible changes will occur in the future. SMMEs, which represent approximately 80% of licensed tourism and tourism-related businesses worldwide, were acutely affected by the crises. Tourism SMMEs have been more directly affected, as people who live in vulnerable communities who depend on tourism for their livelihoods have been adversely affected by the collapse of SMMEs. This research investigated the recovery possibilities of tourism SMMEs from COVID-19 in the city of Polokwane in Limpopo province. This research adopted a qualitative approach with in-depth semi-structured interviews as a data collection tool from 13 owners of tourism SMMEs registered in the Polokwane Local Municipality database, the inclusion condition for these SMMEs was that they should have been in operation for a minimum of five (5) years and to have been formally registered with the Companies and Intellectual Property Commission of South Africa (CIPC). The key findings of the study shows that tourism SMME owners believe that their businesses will recover to the state they were before COVID-19, though the recovery would be slow and that SMME owners are of the view that the recovery is subject to rooting out of corruption activities withing government. Overall, this study contributes to a deeper understanding of SMMEs resilience and recovery from pandemics and disasters.

Wasiu Awoyale, Wasiu Awoyale, Busie Maziya-Dixon et al.

The use of the biophysical and textural qualities of fufu to choose the possible substitution of an adopted cassava variety (TMEB419-V1) with improved genotypes from the breeding program was assessed in this study. Standard methods were used for the biophysical and textural attributes of the fufu produced from different cassava roots. The outcomes portray that the means of the biophysical attributes of the fufu flour from different cassava genotypes are swelling power (SWP) of 13.59%, solubility index (SI) of 3.41%, dispersibility of 26.77%, bulk density (BD) of 54.46%, water absorption capacity (WAC) of 149.44%, peak viscosity of 693.97 RVU, trough viscosity of 319.76 RVU, breakdown viscosity of 374.21 RVU, final viscosity of 433.84 RVU, setback viscosity of 114.08 RVU, peak time of 4.49 min, and pasting temperature of 78.52°C, as well as moisture content of 4.92%, ash content of 0.52%, sugar content of 2.85%, starch content of 76.24%, amylose content of 31.68%, and cyanogenic potential content (CNP) of 3.03 mg HCN/kg. The sensory texture attributes depict that the cooked fufu dough was stretchable, slightly hard, sticky, and mouldable. The instrumental texture attribute of the cooked fufu dough is hardness 27.18 N/m2, adhesiveness −62.04 N/m2, moldability 0.93, stretchability 0.89, and gumminess 25.26 N/m2. Similar functional (BD) and pasting (peak and breakdown viscosities) properties and chemical composition (amylose content) to that of the control sample (V1 variety) were produced from the V6 genotype. However, the cooked fufu dough prepared from the V7 and V8 genotypes was comparable to that of the V1 variety in terms of the sensory (stretchability) and instrumental (moldability) texture attributes; therefore, most of the genotypes may be suitable for producing fufu flour like the control sample (V1 variety) based on attributes preferred by the consumers.

Heba Elbasiouny, Azza A. Mostafa, Amina Zedan et al.

Microplastics (MPs) contamination is an emerging issue globally; however, adverse impacts of MPs on soil, plants and microbial activity have not been intensively studied. In this study, the potential effect of different levels of MPs (1.5, 7.5, 15%) has been investigated on soil properties, plant properties (<i>Vicia Faba</i>) and microbial activities through a pot experiment. The effect of biochar (BC: 2%) to mitigate the adverse effects of MP has also been examined. Soil properties (pH, EC, OM, CaCO₃ and some elements) have significantly differed due to contamination of soil by MPs as well as by adding BC to the soil. The pH and CaCO₃ were significantly increased more than in the control, while EC, TDS, available P, Mn and Fe were significantly decreased lower than the control, which implies adsorption on microplastic. Plant properties, such as enzymes, chlorophyll and fresh and dry weight in roots, were adversely affected by MPs contamination; however, BC mitigated this effect, especially with low contamination levels of MPs. The fresh and dry weight of the shoot was not significantly affected by MPs. The cytogenetic analysis showed that the mitotic index was significantly reduced compared to the control (9.39%), while BC increased the mitotic index at 1.5% MPs (7.11%) although it was less than the control. The percentage of abnormalities of <i>V. faba</i> root tip cells under different levels of MPs was significantly increased more than the control; however, BC mitigated this effect, especially at 7.5% MPs. The total count of bacteria and fungi even in soil or in the rhizosphere area did not follow a clear trend; however, the effect of BC was clear in increasing their activities. Microbial biomass carbon and nitrogen were also significantly affected by MPs and BC. In this study, the BC level was low, however, it mitigated some adverse effects of MPs, especially at 1.5 and 7.5% of MPs. Thus, the BC could be promising in mitigating the negative impacts of MPs when applied with suitable levels that need more future studies.

Ingela Bohm

ABSTRACT The school subject home economics (HE) provides education on food, meals, and sustainability. Drawing on observations and interviews with eight Swedish HE teachers during 2018, this paper conceptualizes HE as an ambiguous perceived space between the conceived space of state-controlled learning goals and the lived space of a traditional Swedish, feminine, middle-class home. The subject’s focus on cooking and housework lowered its status and marginalized it from the rest of the school. It seemed in constant threat of neglect and dissipation, which together with the chaotic nature of student cooking gave rise to a need for order and control. This extended to norms surrounding food, cooking, and eating that blurred the line between knowledge content and value judgments. Based on these findings, I suggest that HE is permeated not only by the social, ecological, and economic sustainability perspectives of the syllabus but also a fourth – cultural sustainability – which is not explicitly defined but rather underpins the subject in the form of a hidden curriculum.

Hepburn Sacha

Rajesh Kumar Rai, Sandhya S. Kumar, Chandan Kumar

Recognising the importance of infant and young child feeding practices during the first 2 years of life, the World Health Organization's Global Nutrition Monitoring Framework developed a minimum dietary diversity (MDD) indicator for feeding children aged 6–23 months. MDD is defined as the consumption of food items from five or more groups out of a total of eight food groups. Food intake from less than five food groups is considered minimum dietary diversity failure (MDDF). Using the nationally representative National Family Health Survey (NFHS) dataset, the present study assessed the trend in MDDF between 2005–6 and 2015–16 and the factors associated with MDDF among children aged 6–23 months during 2015–16. The NFHS conducted in 2005–6 and 2015–16 covered a sample of 14 419 and 74 078 children aged 6–23 months, respectively. Overall, the MDDF reduced from 87⋅4  % (95  % confidence interval (95  % CI) 86⋅8  %, 87⋅9  %) in 2005–6 to 80⋅6  % (95  % CI 80⋅1  %, 81⋅0  %) in 2015–16. Multivariable logistic regression analysis revealed that increased child's age, second and third birth order children, higher maternal age and education, mass media exposure of mothers and more than four antenatal care visits had a negative association with the MDDF. Children living in rural areas and residing in high-focus states of India were observed with higher odds of experiencing MDDF. Exposure to community healthcare services was negatively associated with MDDF, and anaemic children were more likely to have MDDF. Socioeconomic status of mothers and children and encouragement of maternal and child healthcare use could be helpful in devising context-specific intervention to mitigate MDDF.

Ingela Bohm

ABSTRACT The Swedish school subject Home Economics (HE) covers complex content to do with cooking and sustainable development, but is allocated relatively few hours. I draw on observations of HE lessons and interviews with teachers to show how experiences of time poverty can be conceptualized as arrhythmia in relation to the requirements of the curriculum, scheduling, cultural expectations, and the unpredictable nature of student cooking. By viewing cooking and learning to cook as sets of rhythms, I illuminate the disjoint between the mathematical rhythms of scheduling and recipes on the one hand and the visceral rhythms of students and food on the other. As teachers struggle to translate the vague knowledge goals and linear progression of the syllabus into the cyclical rhythms of meal-centered lessons where cooking is organized as a group activity, they prioritize time-consuming recipes and cleaning over reasoning around sustainability, which may contribute to a feeling of not keeping up with the contents of the syllabus.

David Philippy

In 1899, MIT chemist Ellen H. Richards (1842–1911) instigated a series of annual “Lake Placid Conferences” (1899–1908) that became known as the foundation of the home economics movement. Richards’s first interest was in improving the household’s well-being by using sanitary and nutrition sciences, an objective that was passed on to the movement. However, by the 1920s, home economists rather identified their field of expertise as the “science of consumption,” emphasizing the idea of “rational consumption.” My aim in this article is to give an account of how this shift in focus came about, by telling the story of the home economics movement founded by Richards. I examine how the movement problematized consumption by highlighting its relationship, and perception of itself, regarding economics. I argue that the concept of consumption was central to the structuring of the movement from its beginning and allowed home economists to claim it as their field of expertise because, as they believed, economists were not addressing the issue.