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87 Cooking Essay Topic Ideas & Examples

🏆 best cooking topic ideas & essay examples, 🎓 simple & easy cooking essay titles, 📃 most interesting cooking topics to write about, ❓ essay questions about cookery.

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• “The Cuisine and Empire” by Rachel Laudan: Cooking in World History In other words, they have allowed me to appreciate the value of food in promoting health and the social-cultural progress of the members of society.
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• Culinary Arts and Garde Manger Investigation Their difference is based on the way of processing, size, and color of the caviar. The size of the roe is dependant on the type of sturgeon.
• Lasagna: Secrets of Cooking a Delicious Dish The next stage of cooking is one of the most important as all the products are ready and we are going to place the lasagna in the oven.
• “Gordon Ramsay Demonstrates Basic Cooking Skills” Analysis In the video, Gordon Ramsay teaches all viewers how to become a better cook and shares vital knowledge and pieces of advice.
• 9 Scientific Cooking Techniques The following work demonstrates a scientific approach to 9 well-known cooking techniques.
• Kitchen and Cooking in Kalymnos People It involves the apprentice to acquire the skills and learn the techniques of cooking through observing what the master does. The kitchen is only for the mother and her daughter in the family.
• Turkey Cooking: Festive Recipe The purpose of this specific recipe is to show you how to prepare moist roasted turkey fit for any festive occasion.
• How to Use an Automatic Gas Cooker Place the gas control knob on to the gas cock axis and push it inward firmly. Maintenance of your gas cooker Always clean the top of your gas cooker with soap and water and dry […]
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• Open access
• Published: 14 November 2016

Learning cooking skills at different ages: a cross-sectional study

• Fiona Lavelle 1 ,
• Michelle Spence 1 ,
• Lynsey Hollywood 2 ,
• Laura McGowan 1 ,
• Dawn Surgenor 2 ,
• Amanda McCloat 3 ,
• Elaine Mooney 3 ,
• Martin Caraher 4 ,
• Monique Raats 5 &
• Moira Dean 1  

International Journal of Behavioral Nutrition and Physical Activity volume  13 , Article number:  119 ( 2016 ) Cite this article

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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.

A nationally representative (Northern/Republic of Ireland) cross-sectional survey was undertaken with 1049 adults aged between 20–60 years. The survey included both measures developed and tested by the researchers as well as validated measures of cooking (e.g. chopping) and food skills (e.g. budgeting), cooking practices (e.g. food safety), cooking attitudes, diet quality and health. Respondents also stated when they learnt the majority of their skills and their sources of learning. The data was analysed using ANOVAs with post-hoc analysis and Chi 2 crosstabs with a significance level of 0.05.

Results showed that child (<12 years) and/or teen (13–18 years) learners had significantly greater numbers of, and confidence in, their cooking and food skills, cooking practices, cooking attitudes, diet quality (with the exception of fibre intake where adult learners were higher) and health. Mother was the primary source of learning and those who learnt only from this source had significantly better outcomes on 12 of the 23 measures.

Conclusions

This research highlights the importance of learning cooking skills at an early age for skill retention, confidence, cooking practices, cooking attitude and diet quality. Mother remained the primary source of learning, however, as there is a reported deskilling of domestic cooks, mothers may no longer have the ability to teach cooking skills to the next generation. A focus on alternative sources including practical cooking skills education starting at an early age is required. This study also highlights the need for further longitudinal research on the impact of age and source of learning on cooking skills.

Importance of cooking skills

Cooking is a valuable life skill which is often linked with improved diet quality, such as improving the uptake of fruit and vegetables and an increased recognition of healthier foods [ 1 , 2 ]. In a UK survey of 2000 residents, ‘ learn to cook’ was rated as the fifth most important life skill for modern living (the highest non-tech skill) following ‘ searching the internet, ’ ‘ operating a mobile phone ,’ ‘ connecting WiFi’ and ‘ mastering online banking,’ [ 3 ], demonstrating public interest in learning cooking skills.

Cooking skills (CS) have been increasingly used on their own and as part of other initiatives as a preventive measure to address diet-related diseases including obesity [ 4 , 5 ]. In recent years there has been an increase in CS and food skills (FS) interventions as a means to improve dietary outcomes [ 2 ]. Current reviews on cooking intervention studies indicate that these interventions vary in their teaching methods such as information provision, demonstrations and practical hands on sessions and have been targeted at people of all ages, including children [ 6 ], teenagers [ 7 ], and adults [ 8 ]. While the rationale for targeting each of these groups is clearly stated in each intervention, the optimal age for learning CS with regards to cooking skill maintenance and dietary outcomes is yet unknown.

Rationale for cooking skills interventions with different age groups

The increase in cooking interventions for children may be attributed to the belief that prevention of chronic diseases should begin at an early age [ 9 ]. Dave and colleagues [ 10 ], noted that a dislike for cooking is associated with fast food consumption which in turn has been linked with increasing levels of obesity. Thus there is an argument for children to learn cooking skills in their developmental years [ 11 ]. Among adolescents, those involved in food preparation have been shown to have a higher diet quality than those with no involvement in their meal preparation [ 12 ]. In the adult population increased and/or improved cooking skills have been shown to improve cooking attitudes, confidence, healthy food choices and dietary outcomes [ 2 , 8 ].

Although there has been some success in improving certain aspects of diet and food behaviours in each of these groups in the short term [ 6 , 8 , 12 ], there have been few long term positive changes [ 2 ]. Limited evidence shows that cooking behaviours track from adolescence to young adulthood [ 13 ], however, it is unknown whether these behaviours can track from childhood right through to adulthood. Thus very little is known about the optimal age for learning CS and its subsequent impact on adult dietary habits.

Impact of age on the acquisition of skills in other areas

In relation to general skills acquisition, Janacsek et al . [ 14 ] showed that the most effective time for learning new skills is from childhood until early adolescence. This principle has been shown to be effective in other areas such as education, where early acquisition of learning-related skills has had a positive impact on academic trajectories in math and reading [ 15 ]. In light of this background in other life skills, there is a need to investigate whether early learning of CS has a positive dietary impact in later life.

Measures used in cooking skills research to measure impact

The learning and use of CS and FS have been positively linked to cooking confidence [ 16 ], cooking ability [ 16 ], food safety [ 17 ], reduction in food waste [ 18 ] and time spent in meal preparation [ 19 ]. The possession of CS has also been associated with cooking identity [ 20 ], Creativity [ 21 ], and Food Neophilia [ 22 ]. As previously emphasised, CS have been associated with better diet quality [ 23 ], where diet quality was measured using different instruments such as Eating Choice Index (ECI) [ 24 ] and food frequency measures such as Dietary Instrument for Nutrition Education (DINE) [ 25 ]. Further, the impact of learning cooking skills and home meal preparation behaviours on BMI has been previously investigated [ 26 ]. Utilising these findings, this research investigates the relationships between the age at which the majority of CS are learnt and: (1) current cooking and food skills; (2) current cooking practices; (3) cooking attitudes; (4) diet quality; and (5) health and wellbeing.

Does source of learning have an impact?

In addition to the timing of learning CS, where or from whom individuals learn their CS also has the potential to influence their dietary habits [ 27 ]. Previous research has cited ‘the Mother’ as the primary source for learning CS across all social classes, with cooking classes in school being the second most common source for learning [ 27 ]. However, the impact the source of learning has on current cooking and dietary habits is unknown. Thus, a secondary aim of this study was to investigate whether the source of learning also affects the aforementioned five variables.

Procedure and sample

The data reported here were part of a larger cross-sectional survey investigating CS and FS, sociodemographic and psychological factors on diet quality on the island of Ireland (IOI includes Northern Ireland [NI] and Republic of Ireland [ROI]). A nationwide market research company, SMR, conducted all sampling and field data collection. A sample of 1049 adults between the ages of 20–60 years, was selected using quota sampling to ensure the sample was nationally representative. Quotas were applied for gender, age, area of residence and socio-economic grouping to achieve a balance of participants. Participants were eligible if they prepared a main meal at least once a week and only one participant per household was eligible to partake in the study. All survey data were collected using Computer Assisted Personal Interviewing (CAPI) and conducted by fully briefed interviewers in the participants’ home between October and December 2014. Where a potential eligible participant declined to partake, the reason was recorded. A total of 123 potential participants did not partake due to: dietary restrictions which impacted their food choices; being too busy; not being interested; not having a sufficient level of English; without reason; not being aged 20–60 years; never preparing or cooking a main meal; security reasons; and not living at the address (in weighted descending order). All participants were informed that by partaking in the survey they were consenting for their data to be used. No personal details, for example name, were recorded, and participants were made aware that that they could withdraw at any time. Ethical approval for this research was received from Queen’s University Belfast Research Ethics Committee and the study was conducted in line with the guidance given in the Declaration of Helsinki.

Survey and measures

The survey included a number of development stages; a rapid review of the literature [ 2 ], interviews with experts who worked on healthy eating and cooking and food skills education ( n  = 4), and extensive piloting with a range of participants including students, employed, and unemployed adults ( n  = 40), resulting in a number of amendments. Where possible existing reliable and validated instruments were used for some components of the survey, otherwise researcher developed measures were used. An overview of the measures used is given below. Socio-demographic information such as age, gender, education level and occupation of highest household earner was collected (Table  1 ).

Learning of cooking skills

Participants were asked ‘ At what stage of your life did you learn most of your cooking skills ?’ The responses were classified into ‘As a child (under 12 years),’ As a teenager (13–18 years),’ or ‘As an adult (18+ years).’ No example of what was considered ‘most’ was given, because if specific skills or a certain number of skills were suggested, a participant may have responded with the time they learnt a specific skill not when the majority of their learning occurred. In addition, if a certain number of skills was given as an example, this may have excluded participants who had not yet reached that number of skills. By leaving this question as subjective, it allowed for the maximum number of participants to partake and for each participant to respond with a specific time which they considered had the most significant amount of learning. Participants were also asked about from whom and/or where they learnt these skills (multiple sources were allowed).

Cooking and food skills

Two scales were developed and piloted as part of the survey; the CS scale and the FS scale. These scales were developed so that the measures for CS and FS were culturally appropriate for the IOI. Participants were shown cards with a list of CS, such as chopping, mixing and stirring foods, stewing food, roasting food, and a list of FS for example, preparing meals in advance and comparing prices before buying food. Participants selected those skills which they possessed and were subsequently asked to rate their confidence in these selected skills, using a scale of 1 (very poor) to 7 (very good). The two scales had an acceptable internal reliability (Cronbach’s alpha for both was > .90). These questions resulted in four measures; (1) number of CS; (2) number of FS; (3) CS confidence and; (4) FS Confidence. The number of skills measures were a sum of the number of reported skills and the confidence scores consisted of a mean score. A higher score in each means a higher number of skills used or a higher level of confidence. For further details on scales please contact authors.

Cooking practices

The food safety measure consisted of a number of questions relating to best practise for the safe handling and storage of food, for example, “Leftovers should be stored in the fridge and used within: 1 day, 3 days, 5 days, don’t know” and “Raw chicken should always be washed before cooking: True, False, Don’t know,” with a higher score (number of correct answers) equating to a better knowledge and practise in food safety applications. This measure was developed and tested by the researchers (Cronbach’s alpha = 0.62) as there were no short measures available for food safety in food preparation, suitable for the survey. The food waste measure was based on two questions, “How often do you: (1) Throw away food after meals because you make too much , and (2) Throw away food because it goes past its use-by or best before date,” respondents were able to answer either ‘Never,’ ‘Sometimes,’ or ‘Often’, a lower score in food waste equating to being less wasteful with food. This measure had an acceptable internal reliability (Cronbach’s alpha = 0.71). Participants were also asked “How long do you typically spend preparing and cooking food from start to finish for the main meal on a week day and on a weekend (in minutes)” to capture difference between midweek and weekend meal preparation patterns.

Cooking attitudes

Cooking identity i.e. the degree to which you see yourself as a good cook, and Food Neophilia i.e. an openness to trying new foods, were assessed using an adjusted 11 item scale from previous research [ 20 , 28 , 29 ]. A higher score on both of the scales indicates a positive result, i.e. that the participant identified themselves as a good cook, or had a higher willingness to try new foods or techniques. The creativity measure was a composite score (Cronbach’s alpha = 0.78) and related to imagination/creativity with food and cooking. It was measured using 6 statements on a 5-point Likert scale from 1 strongly agree to 5 strongly disagree. A higher score in the measure equated to being more creative.

• Diet quality

Respondent’s likelihood of choosing healthy food options was measured using a validated tool; the ECI [ 24 ]. The previously validated DINE was used to assess dietary intake of fibre; saturated fat; fruit and vegetables; fried food; and biscuits, chocolate, or savoury snacks [ 25 ]. The frequency of consumption of fried food and biscuits, chocolate, or savoury snacks were converted into a score with a lower score equating to never or very little consumption of the food and a higher score equating to a more frequent consumption. Participants were also asked “In a typical week how often do you…. (1) eat take-away foods or fast food which are ready to eat as your main meal (e.g. Chinese, fish and chips or McDonalds etc.) [Consumption of take-away food] and (2) eat take-away foods or fast food bought from the supermarket to be eaten at home as your main meal (e.g. Indian meal kits or pizza) [Consumption of convenience food]?” This provided an indication of how often they did not cook. A higher score in these questions equated to a more frequent consumption of these foods. Participants reported the most common main meal that they prepared and following this were asked to choose the option that best described how they prepared this dish from six options denoting different levels of preparation and cooking options; 1) Buy it ready-made and reheat it; 2) Use mostly pre-prepared ingredients and I assemble the dish; 3) Use mostly pre-prepared ingredients and some fresh, basic or raw ingredients; 4) Use mostly fresh, basic or raw ingredients and some pre-prepared ingredients; 5) Use only fresh, basic or raw ingredients; 6) I do something else not listed here. Responses were classified into 3 categories: mainly fresh ingredients; a mixture of fresh and pre-prepared ingredients; and mainly pre-prepared ingredients.

Health and wellbeing indicators

BMI was calculated from self-reported data on height and weight. The existing measure was used for health consciousness (General Health Interest [GHI]) [ 30 ]. Items from this measure relating to food were used in the survey. Participants responded to two statements, “I am very particular about the healthiness of food I eat,” and “I eat what I like and I do not worry much about the healthiness of food” on a 5 point Likert scale. A higher score in this measure equated with a greater health motivation.

Data analysis

All data were analysed using IBM SPSS Statistics Version 22 (IBM Corporation, 2013). Descriptive statistics (means, standard deviations (SD), etc.) were conducted to examine socio-demographic differences between the three groups, Child Learners (CL) [<12 years], Teenage Learners (TL) [12–18 years] and Adult Learners (AL) [18 + years]. Chi2 crosstabs and ANOVAs with post hoc comparisons made with Tukey’s HSD (honestly significant difference) test were used to investigate significant differences between 1) the three groups of learners and 2) the different sources of learning on the different components of CS and FS; Cooking Practices; Cooking Attitudes; Diet Quality; and Health and Wellbeing indicators. Differences were considered as significant for all analysis, at a level of 0.05.

The sociodemographic details of the three groups (CL, TL, AL) are displayed in Table  1 . As seen in Table  1 the mean of all sociodemographic details are similar, with the exception of gender, as the percentage of males increases from CL to TL and then again from TL to AL (18.7 %, 33.9 %, 53.3 % respectively).

Table  2 shows an overview of the significant differences for the ANOVAs performed. Following is a more detailed report of the findings for each component.

This component consisted of CS and FS confidence and number of CS and FS used by the participants. TL had a significantly higher CS Confidence (F = 9.82 (2,862), P  < 0.005), FS Confidence (F = 16.47 (2,862), P  < 0.005) and number of FS (F = 11.64 (2,862), P  < 0.005), than CL or AL. The number of CS was significantly higher (F = 5.47 (2,862), P  < 0.005) for both TL and CL in comparison to AL.

CL and TL scored significantly higher than AL on the food safety score (F = 10.98 (2,862), P  < 0.005). CL wasted significantly less food (F = 7.03 (2,862), P  < 0.005) than TL or AL. Further, CL invested a significantly greater amount of time cooking [both weekday (F = 21.50 (2,853), P < 0.005) and weekend (F = 10.75 (2,862), P  < 0.005)] than both TL and AL.

Significant differences were seen between the three groups on all Cooking Attitudes. CL and TL scored significantly higher than AL on Creativity (F = 35.28 (2,862), P < 0.005) and cooking identity (F = 18.43 (2,862), P  < 0.005). However, TL were more open to new foods (F = 13.51 (2,861), P  < 0.005) than CL or AL.

In the ECI, CL had significantly higher scores (F = 3.60 (2,862), P  < 0.05), indicating a greater interest in eating healthily compared to TL. No differences were seen across the three groups for Saturated Fat intake, although, AL had a significantly higher intake of fibre (F = 10.73 (2,862), P  < 0.005) than TL. Significant differences were found between the groups on the frequency of consumption of fried food (F = 6.84 (2,862), P  < 0.005), and on consumption of biscuits, chocolate or savoury snacks (F = 7.78 (2,862), P  < 0.005). In relation to fried food, TL consumed it less frequently than AL. TL also consumed biscuits, chocolate or savoury snacks less frequently than either CL or AL. A significant difference (F = 4.75 (2,862), P < 0.05) was found between the three groups on the frequency of consumption of take-away, with CL consuming takeaway less frequently than both TL and AL. A bordering significant difference (F = 2.92 (2,862), P  = 0.05) was found between the groups on the frequency of consumption of take-away styled foods purchased from a supermarket such as an Indian meal kit or pizza (convenience products). Again, CL consumed convenience food less frequently than AL.

Differences between groups on daily fruit and vegetable intakes showed a significant difference on the portions of fruit consumed per day (F = 3.71 (2,838), P  < 0.05), with CL consuming a significantly higher amount of fruit than AL. No group differences were found on the portions of vegetables consumed (F = 0.60 (2,862), P  = 0.55).

Figure  1 shows the significant differences ( P  < 0.05) found between the three groups on the type of ingredients used in meal preparation (mainly fresh ingredients, a mixture of fresh and pre-prepared ingredients, mainly pre-prepared ingredients). AL appear to be twice as likely to use pre-prepared ingredients in meal preparation when compared to those who learnt cooking skills at earlier stages who were more inclined to use a mixture of fresh and prepared or fresh ingredients.

Differences in the type of ingredients used in cooking between Child, Teen and Adult Learners

There were no significant differences in BMI across the three types of learners (F = 1.62 (2,617), P  < 0.2). In relation to GHI, CL had significantly more interest in their health (F = 3.92 (2,862), P  < 0.05), compared to TL.

Sources of learning cooking skills

Following is an overview of sources of learning CS and whether they had associations with the same measures as above in Cooking and Food Skills; Cooking Practices; Cooking Attitudes; Diet Quality; and Health and Wellbeing. Table  3 shows the sources from where cooking skills were learnt. The top five stated sources were: Mother (60.1 %); a different relative (16.2 %); Friends (13.6 %); Secondary School (9.3 %); and Food Packet (7.1 %).

As participants were able to report more than one source and the overwhelming majority reporting ‘Mother’ as their source of learning, the results are categorised as ‘Mother Only’ (Mother mentioned exclusively) ( N  = 426, 40.6 %) versus any other source or combination of sources of learning ( N  = 600, 57.2 %). Table  4 shows an overview of the significant differences between the sources of learning on current cooking and food skills, Cooking Practices, Cooking Attitudes, Diet Quality and Health and Wellbeing. Results show that Mother only had significantly better outcomes on twelve of the twenty three measures; Cooking Confidence (F = 5.35 (1,1024), P  < 0.05), Number of CS (F = 6.88 (1,1024), P  < 0.05), Cooking Creativity (F = 9.03 (1,1024), P  < 0.005), Cooking Identity (F = 14.40 (1,1024), P  < 0.005), ECI (F = 5.87 (1,1024), P  < 0.05), Consumption of fried food (F = 10.58 (1,1024), P  < 0.005), Consumption of takeaway (F = 13.19 (1,1024), P  < 0.005), Consumption of takeaway style food from shops (F = 13.46 (1,1024), P  < 0.005), portions of fruit per day (F = 7.48 (1,998), P  < 0.05), and portions of veg per day (F = 14.52 (1,1024), P  < 0.005). There was one borderline significant difference (F = 3.67 (1,1024), P  = 0.052) for DINE fibre. A significant difference was found also ( P  < 0.005) between source of learning and type of ingredients used in cooking (Fig.  2 ).

Differences in the type of ingredients used in cooking between Mother and other sources

To our knowledge, this is the first study to investigate the associations between when CS are learnt (self-perceived measurement of when the majority of learning occurred) and current adult dietary and cooking behaviours. The results indicate that, learning CS mainly at a younger age has a positive effect on many cooking related behaviours, practices and dietary quality.

CL and TL reported better outcomes than AL on the number of currently used CS, cooking creativity and cooking identity. Both CLs and TLs possessed a significantly greater number of CS than AL. Laska et al. [ 13 ] showed CS track from adolescence into adulthood. Our study suggests this tracking could start from childhood into adulthood. The possession and application of a greater number of CS has also been linked to a higher diet quality in past studies [ 2 , 23 ]. In addition, our findings suggest if CS are learnt at younger ages these individuals are more creative in the kitchen and are more likely to see themselves as ‘cooks’ (cooking identity).

CLs spent more time than ALs in food preparation (both weekday and weekend), reported less food waste, consumed less takeaways and takeaway convenience food from the supermarket and shops, and ate more fruit. This suggests that those who learned cooking skills as a child spend more time cooking and are less reliant on convenience food or takeaway. Ultra-processed convenience foods have been shown to be typically high in sugars, fats and sodium [ 33 – 36 ]. CLs and TLs used less of these ingredients in their meal preparation. The consumption of take-away and ready meals are shown to be associated with being overweight and being obese [ 11 , 31 ]. Thus the learning of CS at an earlier age could be argued as a possible way of combating overweight and obesity, however, further research is needed to investigate this, as our findings, found no difference between the groups on the self-reported BMI measure.

CL also spent more time in meal preparation which would suggest that they are cooking from basic ingredients or making more elaborate meals. Alternatively, this could mean that they are less confident in the kitchen and therefore spend more time in the assembly of convenience products. However, as learning CS at a younger age has been linked with higher confidence scores and generally a better diet quality, we would argue that the reason for more time in the kitchen is more likely associated with cooking from basic ingredients, than a lack of confidence. Other research has found that a greater exposure to fresh ingredients and cooking at a younger age increases the likelihood that this type of food will be consumed through the life course [ 37 , 38 ]. In addition, in this study CL had an increased consumption of fruit, which may also play a role in weight maintenance [ 39 ] and has an inverse association with mortality [ 40 ]. Overall, the results suggest learning CS at a younger age may have a role in weight maintenance over the life course, however, as these results are correlations, further studies are needed to investigate the causal relationships.

CLs had significantly better scores in food management and food waste reduction than TL and AL. This shows that the earlier CS are learnt, the less food is wasted per household, which has implications for household waste reduction as currently in Ireland 300,000 tonnes of food is wasted [ 41 ] and in the UK seven million tonnes of food is wasted [ 42 ] annually from households.

TLs had greater cooking confidence and FS confidence than ALs, they currently used more FS, were more open to new food, had a higher Food Safety knowledge, and consumed less fried food, biscuits, chocolate or savoury foods. These results show the positive outcomes learning cooking skills at an early age has on current skills, practices, attitudes and diet quality. Lack of cooking confidence has been shown to act as a barrier to home meal preparation [ 43 ] and cooking from scratch [ 21 ]. An increased frequency of home meal preparation has been associated with a higher diet quality [ 44 ]. Thus, learning CS at a younger age increases cooking confidence, eliminating an identified barrier to cooking and facilitates better diet quality.

This study also reinforced previous findings that the Mother is the most common source of information for CS [ 27 , 45 ]. In addition this research showed the positive associations ‘Mother only’ as a source of learning had with current cooking and dietary practises. However, it has been reported that at present there is a culinary deskilling [ 27 ] of domestic cooks, and a reduction in the number [ 32 ] and level [ 46 ] of skills used in the production of a meal. This would imply that as the number of mothers (i.e. domestic cooks) cooking at home diminishes, the ability and capacity of current mothers to transfer the necessary skills to the next generation will be limited. Therefore, a reliance on the mother as the main source of CS transmission to the next generation could be detrimental to the learning of CS. Other reported sources, including the educational system, must be considered as potential mechanisms for reskilling current cooks and up-skilling future cooks. Further the importance of family and social influences reported as significant sources of learning, must be incorporated into cooking interventions. A possible method for this would be to include family members as part of the interventions or conducting interventions in a group setting with friends, or interventions reinforced with contact with health care professionals at key points, as is done in the US WIC programme for pregnant women [ 47 ].

The above results suggests that the beginning of learning the basics of CS should be in the home environment and/or primary school and be strongly supported in secondary school. These findings are closely aligned with skill formation research which shows the maximum economic and sustainable benefit for investment is through early intervention that must be followed by continued high quality intervention [ 48 ]. This study supports and emphasises the recommendation for high-quality, practical and compulsory cooking education for all. This is in line with what has previously been proposed in both the media and academic research, and most recently has been recommended by the World Health Organisation to combat childhood obesity [ 22 , 49 – 51 ].

The positive associations of learning CS as a child or teenager was shown on various measures with the exception of fibre intake. AL had a higher intake of fibre than CL or TL, which may have been influenced by the increased awareness of the importance of fibre in the diet of adults [ 52 ]. However, as the reported intake of fibre was still below the recommended level, an increased effort on the benefits of dietary fibre should be addressed in all CS interventions regardless of age.

From the above it is clear that learning of CS at an early age has implications on many outcome measures and research areas including health, diet quality, cooking behaviours and self-efficacy, as well as for the educational system.

Study strengths and limitations

The strengths of this study include diet quality and cooking and food skills data collection from a quota-controlled nationally representative sample of adults living in the UK (NI) and ROI. The overall sample closely matched that of recent census estimations for both NI and ROI (Northern Ireland Census of Population 2011; Republic of Ireland Census of Population 2011). This research used previously validated measures where possible, which improves its comparability and repeatability. The self-reported cooking and food skills abilities assessment tool underwent rigorous development and psychometric testing. All measures developed by the researchers were also tested and had acceptable internal reliability.

Data were self-reported, and therefore may have suffered from memory, response, and social desirability bias. However, where possible this was addressed, for example, in the cooking and food skills ability scales participants only rated their confidence levels if they had reported using a skill, preventing over-inflated confidence scores and reduced response bias. A limitation of this study is that this is a cross-sectional survey, which does not allow for causal interpretations of the data. The subjective nature of the measurement of when the majority of learning occurred may be considered a further limitation, however, as age has not been considered in this area before it is a difficult concept to investigate and for participants to answer. Longitudinal studies following participants who have learned their cooking skills at different stages and measuring their dietary behaviours at a certain age would be needed to reduce the bias. Finally as this study was part of a larger project, potential confounding variables such as living situation, resources and accessibility to learning sources when the participants were growing up were not assessed and should be included in future research to corroborate the current findings.

Nonetheless, as this is the first study exploring the effects of age of learning cooking skills, the results provide a baseline and highlight the need for further empirical longitudinal research into the learning of cooking skills at different ages and learning from different sources.

Learning CS as a child or a teenager was shown to be positively related to current use of cooking and food skills, cooking practices, cooking attitude and diet quality. This research illustrates that learning CS early in life has potential associations with health, cooking behaviours and food sustainability. In addition the mother was the most commonly named source for past learning and learning from the mother only was linked with greater level of cooking and better dietary practises. Due to the reduction in the number of home cooks this knowledge transfer may not be possible in the future and therefore high quality practical cooking education starting at a younger age is recommended.

Abbreviations

Adult learners

Child learners

• Cooking skills

Food skills

Island of Ireland

Northern Ireland

Republic of Ireland

Teen learners

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Acknowledgements

The authors would like to acknowledge the contribution made by Aileen McGloin and Marian Faughnan from Safefood, particularly with regard to their input on the development of the survey.

This material is based upon work supported by safefood, The Food Safety Promotion Board, under Grant No. 11/2013 for the period May 2014–October 2015.

Availability of data and material

Database available upon request presently, as further publications are planned, however, it will be made openly available when publications are completed.

Authors' contributions

FL, MS and MD conceived the manuscript. FL conducted the data analysis. FL drafted the manuscript and MD and LH edited. All authors were involved in the design of the study, read, commented and approved the final manuscript.

Competing interests

The authors declare that they have no competing interests.

Consent for publication

Not Applicable.

Ethics approval and consent to participate

Ethical approval for this research was received from Queen’s University Belfast Research Ethics Committee and the study was conducted in line with the guidance given in the Declaration of Helsinki.

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Fiona Lavelle, Michelle Spence, Laura McGowan & Moira Dean

Department of Hospitality and Tourism Management, Ulster Business School, Ulster University, Coleraine, UK

Lynsey Hollywood & Dawn Surgenor

Department of Home Economics, St. Angela’s College, Sligo, Ireland

Amanda McCloat & Elaine Mooney

Centre for Food Policy, Department of Sociology, School of Arts and Social Sciences, City University London, London, UK

Martin Caraher

Food, Consumer Behaviour and Health Research Centre, School of Psychology, University of Surrey, Surrey, UK

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Lavelle, F., Spence, M., Hollywood, L. et al. Learning cooking skills at different ages: a cross-sectional study. Int J Behav Nutr Phys Act 13 , 119 (2016). https://doi.org/10.1186/s12966-016-0446-y

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178 Best Research Titles About Cookery & Food

You will see that food is the main focus of our lives. We discuss it all the way: planning our next meal, recalling delicious meals we’ve had, and even watching cooking shows.

It is also the most important industry, after other ones like food and cooking. There are many career options for those who love cooking. The custom-writing.org team has compiled a list of 178 food topics that are worth exploring. Students looking for a food-related paper can find them helpful.

How do you choose an interesting topic for food research?

Here’s a brief guide to help you decide what topic you should research.

It is important to distinguish between qualitative and quantitative research. Quantitative research is about gathering and analysing numerical data. Qualitative research, on the other side, seeks to understand how people think and act.

You can use both to begin exciting research. This article will help you avoid wasting your time searching for the perfect topic.

Below are some food-related topics you could use to create a research paper. You have two options: choose one or all of them.

Quantitative research titles about cooking & food

It’s easy to start writing your first step. Simply choose a title of quantitative research on cookery in the following list.

– The global impact of the creation of the Best Cooking Schools

– The job market for cooking schools. This chart shows you how many cooking schools are available in France. You can also see which chefs are actively looking for jobs. It is obvious that the number and quality of schools have an impact on the employment market.

– Statistics analysis of protein foods preservation. This topic can be chosen from any protein food in any region of the globe. It might prove difficult to gather the data. It is possible to look for something locally.

– Quantitative analysis on the most common food preservation techniques. This quantitative research title on food should again be focused on specific foods and locations. It could be, for example, how frequently people use a certain fish preservation technique.

– Vegan vs. non-vegan customers: statistical analysis. The number of people that don’t eat animals is growing each year. Comparing data from different periods will show the trend. Compare the vegans with the rest of your customers.

WHO: The effect of fast food development and obesity

– Obesity. There are new fast food chains popping up all over the world that don’t promote healthy living. This chart shows the relationship between obesity and fast-food restaurant numbers in recent years.

– Caffeine in different drinks: quantitative analysis.

– The effects of plastic preservation on food quality

– An evaluation of beauty standards and eating disorders: A quantitative analysis.

– A relationship between climate and diet.

– Quantitative Analysis of Nutrition and Bone Density

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– Statistics Analysis of the Fats Children and Adults Need:

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– The impact of visual representations of dishes on customers’ reviews.

Qualitative research titles about cooking & food

This list contains a number of quality research titles on cooking that will appeal to those who prefer a qualitative approach.

Historical analysis of carrot cake. This simple yet delicious dessert is so beloved. Carrots were substituted for sweeteners because there was no other option. It might be exciting to dig deep and analyze the history of the recipe’s development.

Study on health effects of turmeric in Indian food: The best book on cookery research! It raises the question about medical cooking. The East has used turmeric and other spices to increase their immunity system for centuries.

– India’s Food Safety Regulations: A Qualitative Research. India is back! It’s because of the controversial issue of hygiene in this country. How can food safety be regulated in a country where people live side-by-side with cows?

California wine history. This is a great topic for wine enthusiasts! California is the largest supplier of wine in America, and it is well-known all over the globe. What makes California wine so special? Take a look at the history of California wine.

– Drinking, Judaism and Ethnographic Research. Jews have a very different view of alcohol. The rituals of Jewish life include wine. Overdosing (or alcoholism) can be a problem. To find out more, you could conduct ethnographic research.

Ethnographic research on tea ceremonies in Japan.

– Historical analysis of Chinese Tea.

– Why do people prefer organic milk: qualitative research?

– Canning meat and preserving it: A case report.

Qualitative Analysis of Natural Nutritional Supplements

French chocolate: A historical analysis

– Caffeine dependence and Italian ethnographic research.

– Is the caffeine in tea and coffee the same?

Vegetarianism is a new trend?

Food regulations: A case study on food allergens

Explore topics related to cooking & food

The field of food and cookery covers many topics. This collection includes research titles that cover all aspects of culinary, including food preservation and food poisoning.

– Food law and food adulteration. In order to increase the quantity of food, food producers may add certain substances. This can affect the safety and quality of food. The above example of a research title about food may be too general.

– The best method to detect adulterated food. Some adulterated foods still make it onto the market, even though the law cannot control them all. Thus, there are methods to identify it. It is possible to look at the advanced lab methods or learn how you can test the products at your home.

– The US health movement’s growth. The 19th-century is the year that saw the birth of first healthy movements. You can learn more about how and when it started. Also, find out the top healthy diets. You can also ask modern dietitians their opinions on these trends.

– Vegetarianism – When is it good or bad? It is amazing how vegetarians’ lives have changed. Some people claim their bodies cannot function without meat. Does it really matter if a vegetarian diet isn’t for everyone? It is important to get objective research done by professionals.

– Interval Fasting: A modern cure. Fasting has become a popular trend on social media. Many users claim that fasting has helped them to disappear from certain illnesses. It isn’t supported by enough research.

Is tea addictive? It is common to think that alcohol is the most addictive drink. It is not known that both black and green teas contain caffeine. This is why tea isn’t an addiction.

The truth about milk and calcium deficiency. We were taught that milk is essential for a healthy diet. Our belief is that dairy deficiency can result in calcium deficiency. This belief has been refuted by studies.

– Calcium sources to dairy allergic persons. Some people react to dairy products even though they are vegan. These cases raise questions about calcium sources. This is a topic that college students can research to expand their knowledge in nutrition and cooking.

Myths and facts about cholesterol. Cholesterol is actually good for you. Although high cholesterol can lead to heart disease, it is true that not enough cholesterol can cause serious health problems. Both good and bad cholesterol serve different purposes.

– Sugar vs. sweeteners: health effects It might be true that sweeteners are healthier than sugar. Not all sweeteners are good for you. This topic requires a lot data analysis.

What are the latest innovations in food labeling? Consumers are more conscious of the foods they eat. Specific requirements dictate that labeling systems must be accurate and clear. To demonstrate the effect of each innovation, you can walk through them.

– This is the best way to reduce food waste. It is easy to see the uneven distribution of food in the world. There are some countries that are experiencing famine while others throw away large amounts of food leftovers. This topic is of paramount importance.

– Food safety: workplace sanitation guidelines. It is possible to compare how different countries’ workplace sanitation guidelines are. It is worthwhile to search for the best regulations to keep food safety at its highest levels.

Long-term effects of the ketogenic or long-term diet (keto). Recent years have shown that the keto diet is the best diet for weight loss. Keto, a low-carb, high fat diet, can help you gain more energy by switching to ketosis. But what about long-term effects?

– School meals in different states (countries): compare & contrast. School meals should be tasty and nutritious. You can look at the menus of schools in the US and around the world. Compare the nutritional content of the different meals.

– What foods can lead to abdominal obesity

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– The issues and eco-friendly packaging.

– Antioxidant-rich foods in Africa.

– African superfoods and medical foods.

– Superfood properties: Spirulina

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– Saturated fat issue: Which oils are best for deep frying?

– Which cheeses can you use to make fondue.

Fondue history analysis

– Alaska natives diet.

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– Women’s health is at stake when they drink coffee for breakfast.

To treat certain diseases, a low-glycemic diet is recommended.

– Make school lunches more nutritious and affordable

How does the different wood used for smoking impact the flavor of meat?

How to properly use wine in French cooking

– Garlic, onions and Ayurveda: Ayurveda point.

Teens can eat vegetarianism.

Why should diabetics avoid mass-produced sauces?

Genetically modified foods: dispelling myths

– Practicing nutritious dietary habits

Italian cuisine: Matching wine with meals

Are fruits high in carbohydrates?

– Diet routine analysis

Why is fruit best eaten alone?

– Diets: The root cause of bingeing

– Health food: the effects of a vegetarian diet

– The effect of reheating food properties

The world’s most popular Thanksgiving dinner recipe.

Caesar salad: Historical analysis

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How to make meat substitutes with soy?

Poaching eggs is an art form.

Historical analysis of Benedict eggs

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Is it possible to replace meat protein with beans?

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– Street food that is healthy in the United States

– What affects the taste of airline meals?

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– Why are cereals being replaced by breakfast?

– Indian food is diverse.

– Low calorie diet & life longevity.

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– Historical analysis: Where curry got its start.

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Baking Research Paper Topics & Ideas

Let’s go one step further! We all eat bread and pastry every day. Baking research papers are therefore always relevant.

– High temperatures and bread dough. The quality of future bread is affected by the ambient temperature as well as the ingredients. To find the perfect combination, bakers experiment with different humidity levels and temperatures. Dough making can be more difficult than you might think.

– Starch and baking: What is its importance? This topic is likely to be the most important in baking research. This would require you to investigate how starch is used for baking. However, it might be easier to focus on one type or starch.

Egg protein is necessary for baking. Vegans are becoming more popular. They see no problem in substituting animal products for plant-based ones in baking. Flaxseed is used to replace eggs. How does this impact the final product’s taste and quality?

– How to reduce salt in bread: Health vs. Production Food standards forbid salting bread because it is an integral part of many people’s daily diet. Producers are concerned about the impact salt has on the consistency and quality of the dough.

Clostridium botulinum, baking. It is a topic of recent interest in pastry and bread research. Manufacturers worry that this bacteria could become a problem. Research in anaerobic and aerobic conditions is necessary to prevent this from happening.

– New enzymes for processed foods

– Indian buttermilk is used in baking.

– Use brown butter instead of regular butter when baking.

– Baked desserts that are both sweet and savory.

A new trend in cake is Ruby chocolate

Matcha is used in Japanese pastry.

What do the different flours have to do with the cake’s quality? Compare Stevia and Sugar: A comparison.

– Kefir can be used in baked goods

– Food allergies and gluten-free flours

– Why is sugar in packed cakes so expensive?

How does carob in Greece bake?

– Mini pastries are a hot party trend.

Is it safe to bake with Coca Cola?

Electric oven vs. Gas oven: The Effect on Baked Products

Research Topics on Food Industry

Food industry is a huge global enterprise that provides food for people around the globe. It encompasses all businesses involved in the production of food. Private farming is not included in this industry. This industry includes all aspects of food production and distribution. This industry encompasses everything related to food production and distribution, finance, and financial management.

Any topic mentioned above could be used to research the food industry. Two subcategories are great for research on the cookery strand, fast food and restaurants.

Fast Food Research Question

These questions about fast food are relevant like never before. Fast food is becoming more popular because people don’t like waiting too long for their food.

How can fast-food restaurants conceal calories? People would prefer to eat fast food that is lower in calories, as they are looking for healthier options. Restaurants lie about calories. Hidden calories can also be found in salad dressings.

The Truth About Vegan Options in Fast-Food Chains Some of the biggest fast-food restaurants offer vegan and vegetarian options. What about vegans? Can vegan restaurants make nuggets or patties without frying meat? This is a top topic in cookery research.

– How fast-food companies have gained so much popularity. This is one of the most controversial fast-food questions you can ask for research papers. They are very effective in their marketing strategies. But you should also look at the ingredients used in fast food.

– The link between obesity and fast-food access. Healthy food is increasingly seen as a luxury rather than an option. It’s easier and cheaper to buy fast food such as a burger, pizza or other quick meals than it is to eat healthy, such as a salad. You can find out if fast food is preferred due to the cost.

– Fast food has become a major part of American life. Each nation has tried to create quick and affordable meals at one time or another. But it was the US that launched the global expansion of fast food chains such as McDonald’s and Burger King.

– Childhood obesity and fast food

– What does fast food advertising look like?

– The harmful effects of fast foods

What are the worst ingredients in fast-food burgers?

– How fast is fast food cooking?

– Fast Food in Healthcare Institutions

Monopoly or Monopolistic Competition in Fast Food Industry

– Should American Schools Ban Fast Food?

How to Avoid Junk Food

– How have fast foods changed America’s food culture?

– Fast food’s most dangerous preservatives.

– Long-term health effects of fast food consumption

– What will the future trend be?

– An overview of US fast-food restaurants that are healthy:

Power bowls: A new trend in fast food?

– Fast Food: The Difference Between Reality and Advertising

Self-service kiosks in fast-food outlets

– The Impossible Meat in Fast Food Restaurants

Search Titles About Restaurants

Restaurant industry is the most closely associated with food. This makes it a wonderful area to pursue a career.

How can restaurants create balanced menus that are plant-based? Vegetarianism again! It is the most popular trend in recent years. This article should cover all details regarding how restaurants should approach balanced vegetarian and vegan meals.

– Sustainable packaging & restaurants. People are more conscious of environmental issues and are demanding more. Restaurants should keep up to date with eco-friendly packaging and be aware of current trends. This is a great topic for college students.

– How can restaurants handle delivery? Time is valuable. Delivery is the best option as customers don’t want wait for their orders. Restaurant chefs must manage both walk-in and delivery customers simultaneously. Consider the best management methods.

– The US is a leader in global cuisine development This research title is about international cuisine. A boring diet of the same food all day can make you feel drained, so it’s worth trying different cuisines. But how was this possible?

Hyperlocal food in restaurants. The new trend in sustainable living is hyperlocal food. The topic could be the subject of a research paper. It is possible to research the impact that local restaurants can have on society.

– Restaurant industry: smaller plates trend.

How do restaurants create wine-themed menus?

Restaurant staff turnover: Causes and effects

Restaurant atmosphere: Is it important?

– International Hotel Menu Standards.

– Zero-waste restaurants are on the rise

Technology trends in restaurants

How can restaurants reduce turnover?

– All-day breakfast benefits for businesses

– Examples of healthy menu options for children.

How can restaurant staff manage Big 8 allergens

Seasonal restaurants offer many benefits.

– Start your business by using the “foodhalls” method.

Transparency for customers – Transparent windows

– Use microgreens and local herbs to create your own menu.

– How robots are used within the restaurant industry

What are 10 recent studies concerning food?

You can also find the top 10 questions about food in your paper.

Warum are plant-based diets growing in popularity?

– What is the healthiest substitute for sugar?

– What are some of the benefits of the macrobiotic lifestyle?

Plastic food packaging can be banned

How to add umami to your cooking

– How does the ratio of ingredients impact the texture of baked goods?

– What properties are CBD-infused foods?

– Which plant milk is best for baking?

– What is the origin of the steaming idea?

– Why is it that people continue to eat fast food?

These are just a few of the many topics that food research can cover. There is bound to be a question that you feel is worthwhile. You can narrow down the topic even if it has already been researched. Your paper could be more focused if you only focus on a specific country or region.

The main topics of cookery, food, and cooking have been covered. You will find many topics about food processing as well as the history behind some dishes. Next, we moved on to the bakery industry. Next, we moved onto the most important topics in today’s fast-paced world of fast-food restaurants and fast-food. We concluded the list by naming the top ten research questions that will help you get inspired to begin your research.

All topics are open to modification. This game has no rules! There are no rules if the assignment says so.

Freya McCarthy is an educational blogger and volunteer who helps improve education in developing countries. She has worked in education for over 10 years, most recently as a teacher in a primary school in India. Freya has a degree in education from the University of Wales and has worked in a number of different educational settings. In her spare time, she enjoys reading, writing, and spending time with her family.

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150+ Food Research Paper Topics Ideas for Students

When writing a research paper on food, there are many angles to explore to choose great research topics about food. You can write argumentative essay topics on food processing methods or search for social media research topics . Moreover, the food industry is advancing, and food styles are changing – another inspiration for an outstanding research topic about food. In other words, if you are looking for your ideal topic for food research , there are many places to look.

How to Choose the “Ideal” Food Research Topics

150+ ideas of experimental research titles about food, research title about food processing.

• Interesting Research Topics on Fast Food

Research Title about Food Industry

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Nevertheless, it can be hard to decipher what characterizes a good example of a thesis title for food. Hence, this article will briefly explain what factors to look for in a research title about food so-to-speak. Then, we will provide up to 150 food topics you can explore.

Personal interest is a vital factor to consider when sourcing the best thesis title about food . If you’re choosing a research title about cookery, you want to ensure it is something you’re interested in. If you’re unsure where your interest lies, you can check out social issues research topics .

Also, the availability of information on the topic of food is important in any research, whether it’s a thesis statement about social media or nutrition topics . Furthermore, choose several food topics to have options if one thesis about food doesn’t work out. Last but not least, ensure your chosen topic about food is neither too broad nor too narrow.

If you are unsure what title about food to work on for your research paper, here we are. Below are some of the best examples of thesis titles or professional thesis writers about food for students and researchers.

• Plant sterols in treating high cholesterol
• Is skipping breakfast healthy?
• Macrobiotic diet: advantages
• Food trendmakers
• Chocolates and emotions: the connection
• Are trans fats carcinogenic?
• Does green tea burn calories?
• Humble lentil: a superfood?

Interesting Research Topics Fast Food

• Fast foods: impact on living organisms
• Food court restaurants
• Misconceptions about fast foods
• Is McDonald’s healthy?
• Fast food: a social problem?
• National cuisine
• Fast food: effect on the liver
• Fast food education
• Students’ nutrition
• Fast food in children’s diet
• Food and 3D virtual reality
• The contemporary hotel industry
• Food and fashion
• Food in different cultures
• Can food be used for cultural identification?
• Trends in food box consumption
• Information innovation in the food industry
• The food industry in developing countries
• Proper nutrition
• History and origin of food traditions
• Can dietary supplements increase bone density?
• Why nutrition science matters
• Organic food: impact on nutrition
• Antimicrobial resistance
• Services ensuring food safety in the US
• Food safety violations in the workplace
• pH balance impacts flavor
• Animal testing should be abolished
• Does overeating suppress the immune system?
• Lifestyle-related chronic diseases
• Food justice
• Government’s involvement in food justice
• Dietary deficiencies
• Spice rack organization
• Nutrients for body development
• Milk for kids: more or less?
• Organic food and health
• Animal-sourced foods: beneficial or dangerous?
• Continental dishes
• Continental dishes vs. Indian spices
• Food factor in national security
• Junk food vs. healthy food
• Environmental food safety
• Safety and control of food colors in the food industry today
• Criteria and scope of food security
• Ensuring food security
• Cooking technology
• Food quality of agricultural raw materials
• Problems and solutions to food safety
• Food security: the theory and methodology
• Recent labeling food innovations
• Health benefits of genetically modified foods
• The vegetarian diet
• Caloric foods
• Fast food affects on health
• Food allergies
• Fast foods: nutritional value
• Food in the 21st century
• The Slow Food movement
• Doughnut’s history
• Food safety: role in gene pool preservation
• Controlling synthetic colors used in food
• Food assessment and control
• Food: its influence on pharmacotherapy’s effectiveness
• Human rights to balanced nutrition
• Quality of food products in urban areas
• Food in rural areas vs. urban areas
• Food security in Uganda
• Food safety: developed vs. developing countries
• Food factor in biopolitics
• Corn starch in baking: the importance
• Bacteria concerns in baking: Clostridium botulinum
• Normal butter vs. brown butter
• Matcha in Japanese pastry
• Sweet in baked desserts
• Effect of flour type on cake quality
• Sugar vs. stevia
• Why so much sugar in packed cakes?
• Carob is use in baking
• Coca-Cola baking: is it safe?
• Cooking schools
• Protein food preservation
• Food preservation techniques
• Vegan vs. non-vegan
• Caffeine in drinks
• Plastic and food quality
• History of carrot cake
• Turmeric: health properties
• Japanese tea ceremonies
• Healthy sugar substitutes
• The popularity of plant-based diet
• Food steaming: history
• CBD-infused foods
• Achieving the umami flavor in cooking
• Climate and diet
• Quick-service restaurants: impact on life expectancy
• Drinking and Judaism
• Chinese tea: a historical analysis
• Meat canning
• Resistance of meat to antimicrobials
• Eliminating botulism
• Reducing food allergies
• Avian influenza
• Vitamin D nutrition: the worldwide status
• Nutritional supplements are available for the poor
• Food science: importance in human nutrition
• Amino acids and muscle growth
• Poor nutrition and bone density
• Women and diet
• Tea vs. coffee
• Is tea addictive?
• Cholesterol: myths
• Sugar vs. sweeteners
• Keto diet: effect on health
• Food sensitivities in children
• African superfoods
• Spirulina: the properties
• Wine in French cuisine
• Garlic and onions
• Stored foods
• Preventing food poisoning
• Food addiction
• How to fight against food waste
• Aqueous environment: the toxicity
• Fast food in hospitals
• The risks associated with junk
• Food culture and obesity
• The link between fast food and obesity
• Burgers: are they sandwiches?
• Food additives
• History of curry
• Freezing dough: impact on quality
• Best pizza Margherita recipe
• Making low-calorie food tasty
• Jamaica and British cuisine
• Picked food in India
• How to eat eggs
• Egg poaching
• Italian pasta: types

From food innovation research titles to food sustainability research topics , there are many areas of the food industry to explore. With the list of topics and tips for choosing a topic provided here, finding your ideal topic should be easier.

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Culinary and Food Research Topics: 100 Tasty Ideas for Students

The world of food is intriguing because of how it permeates every aspect of our life. In today’s fast-paced digital world, processed and fast food have risen to become the dominant options in the culinary scene.

The convenience of these choices is appealing, but they have also raised some health concerns. Therefore, it is crucial to look into food research paper topics. Research in this area is very important for a variety of reasons, including ensuring food safety, understanding the effects of the food industry, and discovering new sources of healthy food.

Here, we explore the varied world of food to provide you with some interesting research paper topics on this fascinating subject.

Food Research Paper Topics on Nutrition

Understanding the effects of food on our health requires extensive research on nutrition-related subjects. Included in the broad category of food research paper topics are issues like food safety, fast food, organic food, and even the food industry.

Exploring this topic via study helps us learn more about healthy food options, food science, and dietary practices. In addition, Edusson writing service can offer professionally written research papers on these subjects, with reliable sources and organized analysis.

• The Role of Dietary Fiber in Preventing Chronic Diseases.
• The Impact of Fast Food Restaurants on Eating Habits and Nutritional Intake Across Age Groups.
• Prevalence and Causes of Food Allergies in the Modern Population.
• Fast Food Intake and the Risk of Obesity and Chronic Diseases.
• Nutritional Education on Food Choices and Dietary Habits.
• Effects of Food Poisoning Outbreaks on Consumer Trust in the Fast Food Industry.
• Factors Influencing Food Safety Practices in Fast Food Establishments.
• Investigating the Impact of Organic Foods on Human Nutrition
• Organic Food Versus Conventionally Grown Food in Terms of Nutritional Value.
• Relationship Between Junk Food Consumption and Mental Health Outcomes.

Research Paper Topics on Food Safety and Quality Control

Topics for food research papers on food safety and quality control are very important for resolving issues in the food industry, as a whole. These discussions dive into food science and other related fields to find solutions to problems with food quality and safety.

A safer food system and greater public health are the direct results of research paper efforts to identify potential risks, and strengthen relevant laws. Listed below are some suggestions for research paper topics on the subjects of Food Safety and Quality Control:

• Investigating the Relationship Between Food Allergies and Food Safety Measures.
• Junk Food Intake on Food Safety Standards.
• Quality Control Systems in the Food Industry.
• The Role of Food Science in Enhancing Food Safety and Quality.
• Nutritional Profile and Safety of Fast Foods.
• Food Safety Regulations on the Fast Food Sector.
• Food Safety Measures and Waste Reduction.
• Food Safety and Quality Control in Preventing Foodborne Illnesses.
• Consumer Perceptions of Organic Foods and Food Safety.
• Food Safety Practices and Food Industry Sustainability.

Culinary Traditions and cultural heritage

Food research paper topics on culinary traditions and cultural heritage include a society’s history, values, and identity via food customs and recipes. Culinary research paper topics are important because they show how food has influenced different civilizations and foster understanding.

Fast food’s health impacts, food science, human nutrition, and overlooked regional cuisines are research paper topics in this area. Explore the paper topics samples below to help spark ideas for your next research paper:

• Culinary Traditions in Preserving Cultural Identity.
• Rediscovering Forgotten Culinary Traditions.
• Traditional Diets and Nutrition.
• Protecting Culinary Traditions and Intangible Cultural Heritage.
• Diaspora Food Traditions: Migrant Food Practices.
• Cultural Appropriation vs. Culinary Appreciation.
• From Antiquity to the Present: A History of Food and Cooking.
• The Impact of Globalization on Culinary Traditions
• Impact of Colonial Powers on Indigenous Food Practices.
• Culinary Traditions and Generational Shifts: Examining Age-Related Food Preferences and Preparation Methods.

Food Systems and Policy

The terms food systems and food policies refer to the intricate webs of relationships and rules that shape the food supply chain from farm to fork. Writing about food topics for research paper is important for a number of reasons. It aids policymakers in their quest for long-term, equitable answers to problems including fast food, junk food, food poisoning, and food science. Investigating food research paper topics in this field can  help us encourage constructive improvements to our food systems.

• Food Systems and Policies in Addressing Food Insecurity and Hunger.
• Organic Food Policies and Sustainable Agriculture and Environmental Conservation.
• The Role of Government Regulations in Reducing Food Wastage Throughout the Supply Chain.
• Food Systems and the Promotion of Human Nutrition and Well-Being.
• Suggested Policies to Tackle Food Addiction and the Unhealthy Consumption of Junk Foods.
• Economic Implications of Organic Food Production and Marketing.
• Psychological Factors Contributing to Food Addiction and Its Implications for Policy.
• Possible Policies on Food Technologies on the Quality and Safety of Processed Foods.
• Agricultural Subsidies on Food Security and Sustainability.
• Social and Economic Implications of Genetically Modified Organisms (GMOs) in the Food System.

Culinary Innovations

Innovations in the kitchen are major steps forward for the food industry. They feature deviations from conventional cooking in the ways of method, ingredients, and presentation. Researching food related topics in this field is essential for making advances in fast food, the culinary arts, and other related fields. Improved food quality, sustainability, and health are all possible outcomes of selecting a food research paper topic in this field.

Exploring food research paper topics in this field helps us find ways to improve our diets and have more enjoyable dining experiences. Here are some examples of culinary arts research paper topics to get you thinking about your own research topic about food;

• Culinary Innovations and Healthy Fast Foods
• Plant-Based and Vegan Culinary Innovations: A Growing Trend in The Food Industry
• Culinary Innovations on Fast Food Employee Training and Skill Development
• Role of Molecular Gastronomy in Culinary Innovations
• Sustainability and Culinary Innovations: Exploring Eco-Friendly Food Production
• Culinary Innovations in Food Packaging and Preservation
• Role of Food Science in Culinary Innovations: From Molecules to Dishes
• Social and Environmental Implications of Culinary Innovations in Fast Food Industry
• Culinary Innovations in Food Education
• Nutritional Implications of Culinary Innovations in Fast Food Menu Items

Food and psychology, consumer behavior

The interesting relationship between food and our minds is explored in food research topics on psychology and consumer behavior. This research examines mental, emotional, and sensory variables that influence human diets, such as the media’s effect on fast food intake.

Food related research topics in this discipline aim to understand consumer behavior and create effective ways to promote healthier eating choices. The effects of social media on eating habits and the psychology of food cravings are among the many food research paper topics available.

• Fast Food Packaging Design on Consumer Perception and Purchase Behavior.
• Sensory Marketing and Its Influence on Food Choices and Consumer Behavior.
• Psychological Factors that Drive Food Intake During Times of Stress.
• Social Media and Its Influence on Food Choices and Eating Behaviors.
• Food Advertising and Its Effects on Children’s Food Preferences and Consumption Patterns.
• Food Neophobia in Shaping Consumer Attitudes and Behaviors Towards New Food Products.
• Understanding Its Influence on Dietary Choices and Well-Being.
• Food Imagery and Visual Cues in Shaping Consumer Perceptions and Preferences.
• The Effects of Different Labeling Strategies on Consumer Behavior.
• Mood and Emotions in Food-Related Decision-Making and Consumption Behaviors.

Research Topics on Food Science

Among the many things that go under the umbrella of food science topics are nutritional analysis, sensory assessment, and various methods of safety and preservation of food. Improving food quality, addressing new issues, and creating novel solutions all need more study in this field.

If you’re interested in making a significant contribution to the development of food science, consulting a research paper guide might be a great resource for doing so. The following are some examples of potential food science research topics:

• Food Processing Techniques on Nutrient Retention and Bioavailability.
• Exploring the Potential Health Benefits of Functional Foods Fortified with Probiotics.
• Factors Influencing Consumer Acceptance of Genetically Modified (GM) Foods.
• Role of Antioxidants in Preventing Food Deterioration and Extending Product Shelf Life.
• Fast Food Production Practices on Food Safety and Microbial Contamination.
• Potential of Plant-Based Proteins as a Sustainable Alternative to Animal-Based Proteins.
• Nutritional Composition and Health Benefits of Traditional Fermented Foods.
• The Role of Food Additives in the Development of Food Allergies and Intolerances
• Food Storage Conditions and the Formation of Harmful Substances, Such as Acrylamide and Aflatoxins
• Fast Food Packaging Materials and The Migration of Harmful Chemicals Into Food Products

Argumentative Food Research Topics

In the realm of argumentative food research, a wide variety of controversial food topics are examined and argued. This field lays the groundwork for food argumentative essay ideas, allowing us to dive into the nuances of food-related problems and examine their effects on people, the planet, and agriculture.

Delving into argumentative essay topics about food, allows us to learn more about the pros and cons of various dietary options. Our selection of theme ideas might assist, whether you’re looking for fast food argumentative essay topics or more traditional food arguments topics.

• Should Genetically Modified Crops Be Embraced or Banned? Assessing the Implications for Agriculture and Food Security.
• Genetically Modified Organisms (GMOs) and Human Health: Examining the Evidence and Debunking Misconceptions
• Sugar Consumption on Obesity and Chronic Diseases: Is Sugar the Main Culprit?
• Organic vs. Conventional Farming: Evaluating the Environmental and Health Implications
• Benefits and Drawbacks of Meat Consumption: Is a Plant-Based Diet Superior?
• Fast Food Chains and the Global Obesity Epidemic: Is Regulation the Solution?
• Are Food Allergens Safe and Health?
• Is the Western Diet Responsible for The Rise in Chronic Diseases? Investigating the Link Between Diet and Health Conditions.
• Should Food Education Be a Mandatory Part of the School Curriculum? Assessing the Importance of Nutrition Knowledge for Children.
• Is There a Connection Between Food Insecurity and Obesity? Investigating the Paradoxical Relationship and Potential Solutions.

Interesting Food Research Paper Topics for College/University Projects

There is a plethora of interesting food topics available in the realm of food research, making it ideal for use in academic writing. Students that are interested in nutrition, food science, sustainability, and the culinary arts can find many food topics to research to investigate.

To better understand food-related concerns, boost public health, and tackle global difficulties like food security, research topics about food are crucial. Buying research papers for sale might be helpful for students looking for both speed and quality. It helps them save time, gives them access to articles produced by experts, and provides useful information that may direct their own studies.

• Relationship between Dietary Patterns and Cardiovascular Disease Risk Factors.
• Cultural and Social Significance of Traditional Foods in Different Ethnic Communities.
• Impact of Climate Change on Food Production and Global Food Security.
• Relationship between Food Allergies and the Gut Microbiome.
• School-based Nutrition Interventions on Students’ Dietary Behaviors and Academic Performance.
• Relationship between Food Wastage and Environmental Sustainability.
• Genetic Engineering in Food Production: Benefits, Risks, and Ethical Considerations.
• Potential Health Benefits of Functional Foods and Nutraceuticals.
• Food Additives and Human Health.
• Safety and Efficacy of Novel Food Ingredients and Food Supplements.

Food Sustainability and Waste Reduction

The food industry is an important framework in which to consider the themes of food sustainability and waste reduction. They are concerned with the sustainability of our food system, including its production, distribution, and consumption.

Researching the problems associated with fast food and related themes, such as fast food research topics or fast food essay topics, is crucial. We can reduce food waste, save resources, and build a more resilient food system for future generations if we work together to find new ways to do things and get the word out.

• Analyzing the Role of Technology in Reducing Food Wastage.
• Organic Farming and How It Fosters Reducing Food Wastage.
• Packaging Design and Minimizing Food Wastage.
• Promoting Sustainable Diets for Reducing Environmental Impact.
• The Impact of Food Wastage on Greenhouse Gas Emissions.
• Economic Implications of Food Waste Reduction.
• Potential of Edible Food Packaging Materials.
• Sustainable Approaches to Managing Food Surplus.
• Sustainable Strategies for Reducing Food Loss During Transportation.
• The Efficiency of Composting Systems for Food Management.

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Top 100 Research Topics & Titles about Food & TVL

When you look for a good research paper topic, you can easily become the severest critic of any proposed idea. Some topics do not interest you at the very least, while others might shock your teachers. Where is the golden mean?

Check out this list of top 100 research paper questions and you will definitely find among them a captivating and inspiring idea for you. And remember to ask your friends to review your paper or proofread it by Grammarly.

⚒️ Practical Topics for TVL Students

• 🍲 60 TVL Topics on Food & Design
• 🌳 Good Topics Do Not Grow on Trees
• ⚡ Topics to Grab Everyone’s Attention
• 🔍 References

If you think that going to college is a waste of time, then you’re in the right place! Here you can start your TVL journey without any effort!

TVL is a technical-vocational livelihood. Here, you can find the best quantitative research topics for TVL students possible. With the help of the TVL track, you can start working and earning just after graduating high school. Let’s see how it is possible.

For example, most students finishing college don’t even know how to apply all the knowledge they gained over three to five years of studying. Some of them don’t also remember topics for practical research papers they wrote…

It creates a problem of too many graduates without practical skills. It takes them years of unpaid internships to finally start meeting the employers’ requirements. Then (maybe) they can begin earning the minimum wage. Later on, they find themselves stuck on the job they don’t like, “waiting for something better.”

But there is another option! And if you’re reading this, you decided to choose a TVL track! Dive deep and pick up a research topic about TVL strand to start your journey. It will provide you with real skills that are 100% relevant at all times! You can go for using a topic maker, too. Not a bad option.

Working on practical qualitative research topics for TVL students is the first step. You can find a list of interesting research titles about TVL strand below.

🍲 60 TVL Research Topics on Food & Design

• Dressmaking: the development of wedding dress models
• What are the most popular techniques of drafting in dressmaking?
• The most efficient pattern-making methods in dressmaking
• Fashion designers that changed the dressmaking forever
• Where do tailors and dressmakers seek for inspiration?
• How is computer modeling applied in the dressmaking process?
• The process of creating corsets that fit: a historical analysis
• The newest technologies in dressmaking: equipment you can’t miss
• The best methods of organizing working space to make dressmaking more efficient
• The development of the sewing machines up to modern times
• How does it fit and everything about sewing patterns?
• How have indie designers changed the fashion industry?
• The most common issues with the incorrectly chosen fabric
• The tricks to check the quality of the fabric and pick the best one
• Dressmaking as a creating culture: interviewing fashion designers
• Aerodynamics issues: designing a perfect Formula One racing car
• Car engineering: how is mileage improved in hybrid cars?
• What are the safest types of airbags in cars?
• Creating a robot car: what technologies are used?
• How to optimize the solar car: overcoming limitations?
• Modern cars and the benefits of automatic transmission
• How would hypercars improve the transportation experience?
• Challenges autonomous cars need to overcome
• What is the role of car engineers during the creation of autonomous cars?
• Car engineering: the future of using cryogenic fuels in cars
• Hydraulic linkages in the concept of the hy-wire cars
• Fuel cell system issues in the hy-wire cars: analyzing hydrogen properties
• Can air-powered cars be a solution for a zero-pollution future?
• Car designing: the role of rearward bias and its connection to aerodynamics
• The development of steam cars: a historical analysis
• How can you make crops immune to diseases?
• Agriculture: the aspects that affect the health of crops
• How does temperature affect the irrigation levels?
• The role GMO in agriculture: a case study of the US fields
• Possible ways to apply artificial intelligence in agriculture
• How do farmers use apps to foresee pest infections?
• Why should farmers keep an eye on export and import details?
• The methods of defining your prices: tracking the crops ratios

• What are the latest improvements in the gestational crates?
• The US regulations regarding the chemicals and pesticides
• Why should farmers be informed about all the changes in the policies?
• The methods of managing and adjusting the livestock population
• Is it better to start an organic farm rather than a conventional plane farming?
• The size matters: the reasons why new generations prefer smaller farms
• Why has hemp become such a popular crop recently?
• Fitting crops to the region: saving water and increasing profits
• How can optimizing tillage reduce the water use for farmers?
• What are the benefits of indoor vertical farming?
• Can covered crops help with controlling weeds?
• Analyzing sustainability of the crops: soil conservation
• Cookery: the benefits of pea protein over whey protein
• Younger generation stops drinking: the future of alcohol
• The rise of fast-food breakfast: overviewing the trends
• The impact of Italian cuisine on American food culture
• Why has intermittent fasting become so popular recently?
• Charcuterie as a part of the daily diet: pros and cons
• The development of a ghost kitchen concept: a case study of the US
• Why is being a flexitarian better than vegetarian?
• Low-sugar vs. stevia: contrast and compare the dietary benefits
• Adaptogens in everyday food: how takeaway can reduce your stress levels?

🌳 Good Research Paper Topics Do Not Grow on Trees

Surely, it is easier to find a good research paper topic, than to think of one from scratch. However, it might not be that easy to find topics – truly good research questions do not grow on trees. So don’t miss this opportunity and choose your topic from these great ideas (or ask us for professional writing help -all you have to do is just send a message):

• Are cell phones bad for your health?
• Is homosexuality genetic?
• Advertising: information vs. manipulation.
• Should businesses be ethical?
• Is it possible to replace animal testing with other types of testing?
• How to throw away our “throw-away” lifestyles?
• Should developed countries help Africa?
• Who is to blame for the European debt crisis?
• Is the arms race over now?
• Is China a new superpower?
• Should students receive salaries during their studies?
• Can standard tests measure something meaningful, apart from students’ short-term memory?
• Does access to condoms in high schools encourage teen sex?
• Are social networks good or bad for teens?
• Does Internet need censorship?
• Is there a glass ceiling in today’s society ?
• Should prostitutes have their own labor unions?
• Is it possible to eliminate the black market?
• What is the solution to the problem of human trafficking?
• Online banking : pros and cons.

⚡ Good Topics for Research Papers to Grab Everyone’s Attention

Do you want to grab everyone’s attention? Discover even more good research paper questions below:

• Are fast-food restaurants or fast food eaters to blame for obesity ?
• Is food labeling effective in controlling one’s calorie intake?
• Should parents punish their children for disobedience?
• Should spanking be outlawed?
• Isn’t the gap year between high school and college a waste of time?
• Has the “American dream” changed over the last decades?
• Can religious beliefs justify terrorism?
• Do people need a single world religion?
• Can racial profiling be useful?
• Islamophobia after 9/11.
• Emotional difficulties and eating disorders .
• Ways to encourage organ donation .
• Should mothers of Siamese twins have an abortion?
• The problem of personal identity in twins.
• Does their parents’ divorce have long-term consequences for children?
• Gender roles or gender stereotypes : where is the line?
• Is too much competition harmful to students?
• Do men need protection against feminists?
• What should be done about noise pollution?
• Should people study body language ?

Impress your teachers by using any of these fresh and truly good research project ideas. Writing good research papers does not need to be difficult. Now that you have a brilliant idea, you are halfway to your stunning success.

Learn more on this topic:

• 280 Good Nursing Research Topics & Questions
• 226 Research Topics on Criminal Justice & Criminology
• 204 Research Topics on Technology & Computer Science
• 178 Best Research Titles about Cookery & Food
• 497 Interesting History Topics to Research
• 180 Best Education Research Topics & Ideas
• 110+ Micro- & Macroeconomics Research Topics
• 417 Business Research Topics for ABM Students
• 190+ Research Topics on Psychology & Communication
• 512 Research Topics on HumSS
• 281 Best Health & Medical Research Topics
• 501 Research Questions & Titles about Science
• A List of Research Topics for Students. Unique and Interesting

🔗 References

• Education Research Highlights
• Research Topics from Dartmouth College
• Learning Practical Research Skills Using An Academic Paper Framework – An Innovative, Integrated Approach (ScienceDirect)
• Practical Research and Evaluation: SAGE
• A Background for Practical Research: JSTOR
• Learning cooking skills at different ages: a cross-sectional study (BMC)
• Adolescents’ cooking skills strongly predict future nutritional well-being: ScienceDaily
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449 Food Essay Topics & Research Questions to Write about

Are you looking for good topics about food? Luckily, there are so many food topics you can research! You can focus on food safety, the link between nutrition and health, food insecurity, national cuisines, food waste in supply chains, food processing technologies, and many more. Check this list of the most exciting food research questions and titles!

🥫 TOP 7 Food Topics – 2024

🏆 best essay topics on food, ❓ research questions about food, 👍 good food research topics & essay examples, 📝 food argumentative essay topics, 🌶️ hot food topics to research, 🔎 current food topics for research paper, 🎓 most interesting food topics to write about, 🗣️ persuasive speech topics about food, 💡 simple research topics about food, 📌 easy food essay topics.

• Sustainable Food Systems, Nutrition
• Causes and Effects of Fast Food: Essay Example
• Eating Home-Cooked Food Is Essential
• Porter’s Five Forces Analysis of the Food and Beverage Industry
• The Negative Effects of Fast Food: Essay Example
• Food Waste Management
• Advantages and Disadvantages of Biotechnology in Improving the Nutritive Value of Foods
• Target Audience of Fast Food Restaurants’ Web Sites When designing a website, its creator focuses on the needs of all visitors or some defined audience. The target audience is users on which the web resource is oriented.
• Food Security: The Impact of Climate Change Since climate change affects the natural world, it is evident that it poses particular challenges for food security in the future.
• Food Technology Importance in Modern Days The Institute of Food Technologists defines food technology as the application of food science, including biological, chemical, and physical makeups.
• Italy’s Food: Traditional Italian Food Recipes Italian cuisine is famous around the world for its delicious and healthy food. It includes thousands of varieties of recipes for different dishes with various ingredients.
• The Food Prices Issue and Its Impacts on the Industry The challenge of increasing food prices is relevant to the culinary, hospitality, and food industries because it significantly affects food availability and quality.
• Food Shortage Situation Overview The connections and relationship between population and food shortage transcend all areas of human life and as such encompasses various aspects of demands that support human life.
• Food Truck Business Strategy, Resources, Management The paper describes the food truck business’s goals and objectives, management functions, decision-making process, organizational structure, etc.
• Healthy Multicultural Food: Product SWOT Analysis The chosen product is healthy multicultural food, which should be provided to the customers of Active Retirement nursing home.
• Food in Korean Culture: Describing Korean Cuisine Korean citizens believe that food has medicinal properties that improve a person’s emotional, psychological, and mental well-being.
• A Problem of Food Waste and Its Solutions Food waste draws a lot of interest from global policymakers as well as various organizations and scholars – it continues to grow despite the looming resource depletion.
• Food Truck Market Analysis Example Food truck business has high chances of becoming popular because food industry is one of the kinds of businesses that never go out of fashion.
• Fast-Food Restaurants’ Popularity and Its Causes Majority of people in the United States have resorted to fast food restaurants, especially college students who are of the view that these restaurants save a lot of time.
• Food Truck Business’s SWOT Analysis The Food Truck company operates in the central business district of Portland, the area where the food delivery industry is very well developed.
• Food Safety Issues in Modern Agriculture According to the United Nations Asian and Pacific Center for Agricultural Engineering and Machinery, an upsurge in international trade on agricultural products has made food safety a major concern.
• McDonalds Fast Food Company Organizational Change This paper attempts to explicitly review the successful implementation of the proposed change that involves improving the performance of the McDonalds Company and enhancing its customer focus.
• Food Additives There are three types of food additives, cosmetic food additives, preservatives and the processing aids of food.
• Food and Water Security Management The purpose of this article is to evaluate the current methodologies for addressing food and water security issues and propose sustainable solutions based on scholarly evidence.
• Food Additives: Dangers and Health Impact Research shows that synthetic food additives have a negative human health and consumer dissatisfaction effect which calls for stricter regulation of their use in products.
• Food Culture: Doughnut’s History, Marketing and Sociology A doughnut, or as it is often called donut, is a kind of fried dough baked or pastry meal. The doughnut has become well-known and beloved in numerous countries and cooked in an assorted model.
• Super Greens Organic Food Restaurant’s Business Plan ‘Super Greens’ restaurant is a new medium-sized restaurant to be located in a busy locality of Westminster in the neighbourhood of some aristocratic areas.
• Role of Food in Marquez’ “One Hundred Years of Solitude“ and Esquivel’s “Like Water for Chocolate” Laura Esquivel was born and raised in Mexico and may have written this novel with the hope of portraying to her readers some Spanish background and history.
• Food Science: How to Make Butter Fresh milk is made up of a combination of milk and cream; since the cream is less thick than the milk, it separates and rises to the top, where it may be scrapped.
• Food Waste Management Importance The world is gradually losing its beauty and is constantly coming under pressure from different problems every other day.
• The Use of Biodegradable Straws in Food and Beverages Business Plastic straw usage is part of the problem of plastic pollution and its adverse impact on the planet’s ecology. Nature is dying, and all new consequences of plastic are manifested.
• Wendy’s Fast Food Franchise in the Chinese Market Because of the strong presence that KFC and McDonald’s already have in the Chinese market, firms such as Wendy’s have to design a unique product.
• Indian Cuisine: Food and Socio-Cultural Aspects of Eating Many social and cultural aspects of Indian cuisine are different from American foods. In Indian culture, eating is a significant social occasion.
• Indian Culture Examined Through Street Food A fondness of India’s rich culture, combined with a desire to innovate and adapt with the times are all present in the Curry Up Now restaurant and Indian street food as a whole.
• Aspects of Muslim Food Culture Islam has many rules related to food. One of the most significant rules in Islam is the restriction on the consumption of pork.
• Food Festival Event for Westboro Residents This paper proposed a draft street food festival event for Westboro residents and developed a marketing plan to promote the event.
• Organic Food Market Trends Food retailers replaced farmers and whole food retailers as the main retailers of organic food. Higher production costs is the only factor to the higher organic food prices.
• History of Ketchup and Its Role in Foods Tomato ketchup is a popular addition to a variety of dishes which acts as a sauce and goes well with all food.
• McDonald’s: The Most Popular Fast-Food Restaurant McDonald’s is one of the most popular fast-food restaurants, and its success is defined by compliance with the needs of the present-day business world.
• Causes and Effects of Fast-Food Addiction Studies show that those who frequently eat fast food have an increased risk of progressing from simple consumption to addiction.
• Are Fast Food Restaurants to Blame for Obesity?
• Are Genetically Modified Food Safe for Consumption?
• Are the Nutrition Charts on Food Packages Accurate?
• What Are Issues on Food Around the World?
• What Is It Called When You Have Food Issues?
• Are You Harming Your Family by the Food You Are Preparing?
• Can Organic Farmers Produce Enough Food to Feed the World?
• What Are the Six Major Threats to Food Security?
• What Are the Four Major Problems That Affect the World’s Food Needs?
• Could Biotechnology Solve Food Shortage Problem?
• Does Dehydration Reduce the Nutrient Value in Quality of the Food?
• What Are Some Challenges to Food Production?
• Does Fast Food Have a Possible Connection With Obesity?
• How Can We Solve Food Supply Problems?
• How Did Jollibee Build Its Position in the Philippine Fast Food Industry?
• What Are Four Issues Related to Food Production?
• How Does America Solve Food Deserts?
• What Are the Seven Challenges to Food Safety?
• How Does Whole Food Build Human and Social Capital?
• What Is the Most Important Food Safety Issue?
• Should Fast Food Advertising Be Banned?
• What Are the Six Food Borne Diseases?
• What Are the Ten Main Reasons for Food Poisoning?
• Should Fast Food Chains Be to Blame for Childhood Obesity?
• Should Fast Food Only Be Sold to People Eighteen and Older?
• Should New Zealand Allow Genetically Modified Food?
• Should People Abandon Their Favorite Food and Stay Healthy?
• What Are Three Causes of Food Contamination?
• Were the Salem Witch Trials Spurred by Food Poisoning?
• National Food Products Company: Marketing Segmentation NFPC has gained the reputation of a company that has been striving in the UAE market quite successfully by delivering essential products such as milk, water, plastic carriers.
• Financial Projections for Entrepreneurship in Food Industry Running a restaurant, especially in the area known for its high competition rates among the local food production companies, particularly, the fast food industries, is not an easy task.
• The Six Major Elements of a Food Safety Plan (FSP) A Food Safety Plan (FSP) is a way that identifies and prevents safety hazards from occurring during and after food production, this paper is going to discuss FSP’s major elements.
• Chick-fil-A Fast-Food Network Brand Analysis Based on customer demographic data, the paper analyzes the Chick-fil-A fast-food network and compares some data to compile an accurate picture of people’s preferences.
• McDonald’s and Its Decline & Crisis Due to the Healthy Food Trend The trend for healthy eating was born not so long ago but continues to cover more and more segments of the population around the world.
• The Process of Food Poisoning in General This article focuses on food poisoning: briefly discusses pathogens and symptoms, referring to the article “Encyclopedia of Health – Diseases and Conditions”.
• Proposal for Providing Healthier Food Choices for Elementary Students This paper describes the necessity of having a properly balanced diet, and execute healthy exercising patterns in our routines, along with our children.
• Food Insecurity’s Causes and Implications Food insecurity is a complex problem that affects the economy, demography, ecology, and many other areas of development of states and their societies.
• Food Waste Reduction Strategy The Strategy aims to raise society’s awareness and bring the food value back to reduce the volume of food waste generated.
• Unhealthy Food Culture and Obesity Unhealthy food culture plays a significant role in developing health-related diseases, including its contribution to obesity.
• Impact of Food Waste and Water Use on Earth The paper explores how food waste and water use affect the food system and how agriculture affects the environment.
• Right to Food as a Fundamental Right Right to food is an important human right issue today. Advocates for the right to food use the phrase “Food first” to show the importance of availability to food above other priorities.
• The Food Quality Impact on Economy and Health The problem of food quality and its impact on the economy and health of not only one country but the whole world cannot be overemphasized.
• The Issue of Food and Water Security The global issue for the analysis is food and water security. This is a topical problem nowadays, especially in light of climate change and population growth.
• Food Safety and Hazards Manufacturers are obligated to maintain safe control measures to ensure products are fit for human consumption.
• Food in Wilde’s “The Importance of Being Earnest” The readers of Oscar Wilde’s “The Importance of Being Earnest” cannot overlook the fact that the motif of food consumption does resurface throughout the play’s entirety.
• The Trends of Natural and Organic Foods Organic food is primarily intended to appeal to financially well-off people who can afford to spend more money on food in exchange for its perceived superior quality.
• McDonald’s Company: The Flawed Fast Food Tax McDonalds is one of the world’s leading fast food restaurants serving more than 57 million customers daily with branches all over the major cities.
• Fast-Food Expansion Strategy for Indian Market With the increasing globalization of the world economy and the fast-food industry, in particular, major fast-food chains continuously seek new markets to expand their operations.
• Cause and Effect of Genetically Modified Food The paper states that better testing should be done on GMOs. It would lead to avoiding catastrophic health issues caused by these foods.
• A Qualitative Study of Independent Fast-Food Vendors Near Secondary Schools “A qualitative study of independent fast-food vendors near secondary schools” primarily sought to explore and navigate the barriers toward offering healthier menu options.
• Solutions for Food and Water Security Issue With many nations encountering food and water security problems, the consequences of such events have become global, giving rise to multiple outcomes this insecurity.
• Fast Food Popularity in America: Cause and Effect The popularity of fast food affects Americans in many ways, but the threats of obesity, chronic diseases, and unstable immunity remain critical effects.
• Hospitality Management: Food and Beverage Management A person is preparing for their last high school exam and looking forward to a career in hospitality management, which is currently one of the best in the field.
• Junk Food and Children’s Obesity Eating junk foods on a regular basis causes weight gain and for one in five Americans, obesity, is a major health concern though no one seems to be sounding the alarm.
• Nutrition: Causes and Effects of Fast Food In modern world productions of fast food and access to take-out combined with little exercise have raised very many health concerns.
• The Indigenous Food Sovereignty Concept The indigenous food sovereignty concept is broad in essence, and it perceives food as integrating all aspects of existence – mental, spiritual, cultural, and intellectual.
• “Maple Leaf Foods”: Company’s Issues and Their Management Maple Leaf Foods faces the issue of the lack of a sustainable vision due to poor leadership and contamination of products, adversely affecting consumers’ health.
• Japan’s Food Patterns and Nutrition Habits The most commonly consumed foods among the Japanese people include sushi and sashimi, ramen, Tempura, Kare-raisu (curry rice), and okonomiyaki.
• McDonald’s Fast-Food Restaurant’s Analysis The management at McDonald’s would view the SWOT analysis as being partly exhaustive of the internal strengths and weaknesses of the company.
• Kenya, Its Tourist Attractions and Food Culture Kenya is one of the most beautiful African countries I have ever been. I am always thrilled to visit it. However, it has taken some time since I was there.
• The “Food Inc.” Documentary by Robert Kenner In his film “Food Inc.”, documentary film producer Robert Kenner explores how massive businesses have monopolized every part of the food supply chain in the United States.
• Technical Description of a Food Processor A food processor seems like one of those kitchen gadgets that, once owned, makes a person wonder how they ever survived without it.
• Healthy Food Advertising: Nutrient Content Advertising is certainly a major driver for the success of a business. It is important to mention that healthy foods correlate with overall well-being, both physical and mental.
• Discussion of Food Safety Issues The paper discusses food tampering and bioterrorism are those issues that can result in fundamental problems in food safety area.
• World Hunger and Food Distribution as Global Issue World hunger is a serious issue that affects the development of many countries, impairing the overall health of their populations and increasing child mortality.
• Consumption of Junk Foods and Their Threat to the Lives Junk foods dominate the grocery store aisles, are served every day in school lunchrooms and, in the form of fast-food junk, crowd every major intersection.
• Taiwanese Culture, Foods, and Tourism This paper provides a brief overview of Taiwan, including its location, culture, food, and tourism industry and its significant economic impact on the country.
• Code of Ethics in Food Tracks Business A transformation in the way that food is prepared and enjoyed can be seen in the vast development in the prominence of food trucks.
• Food Poisoning Case at Air China Flight On October 6, 2013, nearly 50 passengers on an Air China flight that was bound for Beijing fell ill with symptoms such as vomiting, stomachaches and diarrhea.

If you need a good idea for your argumentative essay, check out some food related topics to debate:

• Should fast food be regulated?
• Should GMO labeling be mandatory?
• Is there a need for stricter regulation of food advertising?
• The link between processed food and obesity.
• The role of meat consumption in climate change.
• The pros and cons in functional foods.
• Can cities become self-sufficient in food production?
• Why should we promote Meatless Mondays?
• Are food additives and preservatives evil?
• The impact of food packaging on plastic pollution.
• Impact of COVID-19 on People’s Livelihoods, Their Health and Our Food Systems Covid-19 is affecting every aspect of life – personally and professionally, and it is redefining the way society and the workplace are organized.
• “The Future of Food” Documentary The documentary “The Future of Food” is shocking by the revelation of how food is made in America. This work describes two main issues that this film focuses on.
• The Consumer Attitude Towards Buying Organic Food in Hong Kong The aim of this research was to determine the factors that affect attitudes towards purchasing organic food in Hong Kong.
• Nutrients in Different Food Groups The essay explains the variety of nutrients in different food groups, the reasons for these variations, and the health benefits associated with the nutrients.
• Morals and Using Animals for Food The conflict between morality and using animals for food has been a very long-term topic. Animal rights have also been a very influential subtopic.
• Food and Cultural Appropriation Article by Cheung The article Cultural Appropriation by Helier Cheung focuses on the case of Lucky Lee restaurant, which started the discussion about the cultural appropriation of food.
• Fast Food Addiction: Comparison of Articles Both presented articles argue the harmfulness of fast food, but the scientific article provides evidence of the existence of healthy fast food.
• Agriculture and Food in Ancient Greece The paper states that agricultural practices and goods from Greece extended to neighboring countries in the Mediterranean as the dominance increased.
• The Importance of Nutritional Labeling on Packaged Food It is essential to embrace nutritional labeling on packaged food, as they are meant to educate consumers about the products and their content.
• Human Geography: Food Insecurity The problem of food insecurity is a significant bother of humankind. Various international organizations were created to address the matter.
• Healthier Cookie Version: The Challenges to the Food Industry A meal can enhance a healthy body development and, if not well censored, can result in health-related problems such as high blood pressure.
• Firefly Burger Fast Food Marketing Plan The project aims to examine the internal and external environments that affect the success of Firefly restaurant and the need for changing its marketing strategy.
• Feasibility Plan for E-Commerce of Food Delivery The use of cell phone innovation can be viewed as one of the creative approaches to assist organizations in improving their business execution in the global market.
• The Food Chain: Groups and Functions Producers, consumers, and decomposers are the three groups of organisms that comprise a food chain in an ecosystem.
• Negative Impact of Soil Erosion on the World`s Food Supply This paper tells about soil erosion as a process whereby soil-mostly the top fertile soil is transported or swept away from its natural environment then deposited in other places.
• Indian Culture and Food in the Raaga Restaurant Before visiting Raaga, a restaurant of Indian cuisine, I tried to consider what I knew about this culture and whether I would eat what I would be served.
• Alaska Natives Diet: Traditional Food Habits and Adaptation of American Foodstuffs The Alaska Natives have retained their culture up-to-date in spite of their interactions with the wider American society.
• Availability of Healthy Food Food security and accessibility are now seen as ensuring that all members of society have physical and economic access to food that is safe.
• Factors Influencing Food Choices and Their Impact on Health Many people have access to various food options, while some are limited to the highly available and affordable unhealthy food choices.
• The Food Truck Business Models Development This paper examines the following models for the food truck business: operating model, value model, service model, experience model, cost model, and revenue model.
• Food Donation and Food Safety: Environmental Health Food safety is often taken for granted, with most people relying on basic practices and following essential hygiene standards without giving a second thought.
• Nutrients: The Distribution in the Food Groups This essay associates nutrients to their specific food groups justify their nutritional composition and explains their significance.
• Food and Agriculture of Ancient Greece The concepts of agriculture and cuisine both have a deep connection to Greek history, culture, development, and social trends.
• Climate Change and Food Production Cycle In order to address the problem of climate change in relation to the overproduction of food, a more responsible attitude toward its consumption.
• Aspects of Food Insecurity The paper states that food security is becoming a regulated process within the framework of international political and economic cooperation.
• Food Additives and Problem of Safety Certain food additives are believed to have side effects in adults and most importantly in children, such as increased hyperactivity, allergies, asthma problems, and migraines.
• Eating Fast Food and Obesity Correlation Analysis The proposed study will attempt to answer the question of what is the relationship between eating fast food and obesity, using correlation analysis.
• First in Show Pet Foods: Case Analysis First in Show Pet Foods is among the newest frozen dog food companies, which can be considered to be a first-mover in the given market.
• Behavior-Based Safety in the Food Industry: DO IT Method The so-called DO IT method is useful when applied to jobs in the restaurant industry, leading to an improvement in the work behavior of employees.
• Product Design in Food Industry: A McDonald’s Case Article Critique In “Product Design in Food Industry – A McDonald’s Case,” authors consider McDonald’s recent launch of new products along with some of the aspects of its production process and innovativeness.
• Advertising Promoting Organic Food and Beverages To turn the world more organic, one has to resort to using organic supplies. Creating ads on the way people can improve environmental conditions will change the position.
• Fast Food as a Cause of Obesity in the US and World In the contemporary rapidly developing world people are always on the move. They want to save time whenever it is possible.
• Food Ads Ban for Childhood Obesity Prevention In order to prevent childhood obesity, it is necessary to ban food ads because they have adverse effects on children’s food preferences, consumption, and purchasing behaviors.
• Slow Food Movement in USA The Slow Food movement started in the middle of 1980s by C. Petrini as a protest against the fast food industry and the call for returning to the traditional healthy eating habits.
• Food Processing: Principles and Controversies Food processing is a currently applied trend to turn fresh food into different food products through such methods as washing, pasteurizing, freezing, cooking, or packaging.
• The Environmental Impacts of the Food and Hospitality Industry The food wastage issue in the food and hospitality industry in Australia remains to be consciously considered as it may adversely affect the environment.
• Sustainable Agriculture Against Food Insecurity The paper argues sustainable agriculture is one way to reduce food insecurity without harming the planet because the number of resources is currently decreasing.
• Food Voice of the Bangladeshi Rice forms the core of the Bangladeshi eating patterns. It is consumed in large quantities across the country, being the base for many traditional dishes.
• Fast Food and Health Relations Fast food is a way of life for those who look for a quick and cheap alternative to homemade food. What diseases fast food may cause.
• “Fast Food Nation” the Book by Eric Schlosser In his book Fast Food Nation, Eric Schlosser argues that fast food has greatly influenced American society and culture.

Do you want to write a paper on the latest advancements in food science and technology? Here are some current food-related research topics to discuss:

• Potential health benefits of plant-based diets.
• Nanotechnology in food packaging.
• The application of 3D printing in the food industry.
• The benefits of bioprocessing of food waste.
• The impact of fermented foods on gut health.
• Current techniques for clean meat production.
• Food traceability: why does it matter?
• Alternative sweeteners as a sugar reduction strategy.
• Emerging trends in food packaging materials.
• The use of robotics in the food industry.
• Food Innovation: Ayran Yogurt in the Scandinavian Market This study researches the suitability of Ayran yogurt product and how to introduce it as a healthy alternative to soft drinks in the Scandinavian market.
• Childhood Obesity Causes: Junk Food and Video Games The problem of “competitive foods and beverages” that are sold in schools outside the existing breakfast and lunch programs has been discussed for a while now.
• Pet Food Product Marketing Strategy This paper outlines the marketing strategies that will be used for launching my pet food product: SWOT analysis, target market, market needs, and other market strategies.
• How Canadian Government Could Improve Food Safety? The paper points out how the government can cooperate with other stakeholders in the food industry to improve the existing standards.
• Fast Food Harmful Effects on Children This paper states that the exposure of children to fast food early on has an adverse effect on them, resulting in the need to prevent the sale of fast food in schools.
• Food Safety and Information Bulletin Factors that contribute to food poisoning include; holding food at the wrong temperature which is mostly caused by inadequate cooling and inadequate cooking.
• Healthy Food: the Impact of the Vegetarian Diet In recent years, there has been a growing trend towards vegetarianism in societal dietary choices. In the modern world, vegetarians can uphold the nutritional needs of the body.
• Hazard Analysis in Food Safety In the United States, just like in any other country, it is the manufacturers’ responsibility to produce fairly safe products.
• Effects of Climate Variability on Water Resources, Food Security, and Human Health Evaluating the effects of climate variability on water, food, and health will help identify the areas for improvement and offer solutions to current environmental challenges.
• Junk Food Taxation in the United States This paper aims to study junk food taxation in the US, define the related problems, present solutions, and provide recommendations.
• Fortified and Aromatic Wines and Accompanying Food Fortified wines are added with alcohol, and the taste of aromatic wines is strengthened by adding flowers, spices, and herbs.
• Researching Food Service in Hospital Combining medical and gustatory qualities in hospital food is one of the most common difficulties in the healthcare sector worldwide.
• Food Deprivation in the United States Food deprivation in the United States – as well as in the world – is caused by a number of complex socio-economic factors.
• The Effects of Food on ADHD The issue of ADHD and its relation to food has been a concern for a while. According to the outcomes of the study, the daily intake of food must be controlled in ADHD patients.
• Ban on Genetically Modified Foods Genetically modified (GM) foods are those that are produced with the help of genetic engineering. Such foods are created from organisms with changed DNA.
• The Use of Low Fat Food This short essay will demonstrate that many of the foods we are eating today are in reality not that low in fat as they claim.
• A 3-Day Diet Analysis With the USDA Food Pyramid According to Willett and Skerrett (2005), the USDA Pyramid turns out to be one of the most recognizable systems in American society.
• Fast Food Chain Locations, Non-Chain Restaurants and Bars As discussed in prior sections of the report, the competition for Moma Monaz can be distinguished into three categories: fast food chain locations, non-chain restaurants, and bars.
• Advantages of Using Genetically Modified Foods Genetic modifications of traditional crops have allowed the expansion of agricultural land in areas with adverse conditions.
• “Chinese Restaurant Food” : The Article Review The article ‘Chinese Restaurant Food’ educates the general public about the hidden dangers and harm of eating too much Chinese food.
• Food and Drug Administration History The paper provides a brief introduction, background, and history of the FDA and the ways in which it operates, and the practices implemented.
• Climate Change and Its Potential Impact on Agriculture and Food Supply The global food supply chain has been greatly affected by the impact of global climate change. There are, however, benefits as well as drawbacks to crop production.
• Fast Foods Lead to Fast Death: Informative Speech The fast-food industry has expanded at a rapid pace during the past half-century. The consequence has been the rapid expansion of the nation’s collective waistline.
• Food & Beverage Companies’ Input to Global Food Consumption The reported data is usable for analysis the industry dominance and structure of both the packaged foods and beverage.
• Genetically Modified Food Safety and Benefits Today’s world faces a problem of the shortage of food supplies to feed its growing population. The adoption of GM foods can solve the problem of food shortage in several ways.
• Biofoam: The Snack Food That’s Packing America Biofoam is likely to succeed due to its product nature. It is a resilient, lightweight, and inexpensive product. It resists the urge to shift in transit.
• Costly Healthy Food and State Policies The paper explains a problem of high prices for healthy food giving causes and outcomes, describing relations of costly healthy food and state policy and offering solutions.
• Chick-fil-A Inc.’s Entry into Qatari Food Industry The report presents three elements (political, economic, and legal) of PESTEL for Chick-fil-A to use in its decision to expand in the Qatari fast food industry.
• Local Food Venture and Its Operations Management Building a small business enterprise is a complex task. This case study examines a model of expanding a local food venture to a permanent location and franchise.
• Fast-Food Industry’s Market Place and Environment The fast-food industry is experiencing a revenue of over $15 billion growth a year, and the future growth rate at an average of 2.7%.
• Packaging in Marketing, Food Safety, Environment The principal functions of packaging are protecting products from the deterioration and external influences and providing important nutritional and marketing information.
• Food Sustainability Assessment Food sustainability is the ability to produce enough food to meet the current population’s needs without damaging the resources that future generations will need to survive.
• The Food Insecurity Issue and Methods of Solving The paper discusses the issue of food insecurity and methods of how this problem can be solved. Some people do not have access to healthy food.
• The Reaction to the “Food, Inc.” Documentary There are many conspiracy theories, some of which are from the “Food, Inc.” documentary. It’s about the problems with the supply and production of food in the US.
• Food Habits and Acculturation of Immigrants With immigration waves and globalization, people from foreign countries integrate within the host culture, which is a process called acculturation.
• Agriculture and Food Safety in the United States Agriculture in the United States has grown progressively centralized. The shortcomings in the 2018 U.S. farm legislation resulted in multiple challenges in the food system.
• Food Safety Sanitation Requirements for a Child’s Health To maintain optimal diet and nutrition for a child’s health and welfare, emphasis must be made on sanitary criteria for food safety, storage, preparation, and food presentation.
• Food and Water Security as Globalization Issues Globalization has several implications for the business environment, among which are the expanded access to resources, and the interdependence of international companies.
• The Connection Between Food Choices, Identity, and Nationalism Korean nationalism in terms of food is different from that of American culture introduced by American fast food.
• Healthy Food for Learning Achievements in School The paper indicates that a healthy diet is not only the basis for good habits but also the reason for better learning achievements.

If you’re looking for persuasive topics about food to talk about, here are some suggestions for you:

• The benefits of eating organic foods.
• Fast food advertising to children should be banned.
• Food waste reduction is everyone’s responsibility.
• The importance of clear and informative food labels.
• The need for stricter regulation of junk food sales in schools.
• Why should the government impose a soda tax?
• The role of food companies in addressing childhood obesity.
• The impact of social media on eating behaviors.
• Home cooking is essential for health and family bonding.
• The role of food companies in addressing food allergies.
• Food Allergies and Eating Disorders
• Food Security: Global Health Issue Comparison
• A Typical American Dinner Plate: Origins of Food
• Fast Food Restaurants in the US
• Food, Health and Environment Relations
• Healthy Fast Foods: Sector Analysis
• Food and Family in the Hispanic Culture
• Statistics on Food Disorders in the US and Puerto Rico
• Visual Communication. Natural Food Packaging Colors
• The Current American Food Situation Influenced by the Immigrant Farmers
• How Tesco a Leading Food Retailer Globally
• Food Safety Issues and Standards
• Time and Food: Chrononutrition & Night Eating
• Food Stamps: Rationale for Tightened Conditions
• Global Food Supplies, Overpopulation and Pollution
• Eco-Friendly Packaging Design for Food and Drinks
• In Defense of Food by Michael Pollan
• Genetically Modified Foods and Their Impact on Human Health
• Effects of Food-Medication Interplay on Recovery
• Fast Food Nation: Annotated Bibliography
• Powerade Food Myth Buster: Investigating Health Claims
• Indian Culture and Food Supply
• Amazon and Whole Foods Merger
• Chinese Food in the United States
• Foreign Market Entry of Electronic Food Delivery Service in Nigeria
• Digitization in Improving the Food Supply Chain
• Organic Food Purchases Among Customers of Different Ages
• Food and Beverage Plan: The COVID-19 Pandemic Influence
• Personal Response About the Documentary “Food Inc.”
• Logistics Network of the Food and Beverage Production Industry
• Genetically Modified Foods: How Safe are they?
• Halal Food in Other Religions
• The Impact of Food Choices on the Economy and Environment
• Competition in the Australian Food Industry: Case Analysis
• Genetic Engineering in Food and Freshwater Issues
• The Importance of Sustainable Development in the Food Retail Sector
• The Case of Salesforce and Wegmans Food Market
• Healthy Food Access for Poor People
• Food Chain: Ricotta Cheese Production
• Food Policy Action and Food Security Legislation
• Food and Drink Industry’s Innovation and Barriers
• Whole Foods Market’s Strategic Position and Goals
• Pizza as One of the Most Famous Food in London
• Nutrition, Healthy Food Choice, and Nutritional Value of Fast Foods
• Food Safety: A Policy Issue in Agriculture Today
• Canada’s Food Guide Discussion
• The American Diet Influenced by Fast Food Ads
• The Meat Inspection and Food Safety Issues
• Food Deserts’ Impact on Children
• Food Deserts Control in the United States
• The Salmonella Bacterium as a Food Borne Illness Pathogen
• The Omnivore’s Dilemma Regarding Sources of Food
• Improper Food Handling Practices in Kansas City Restaurant
• The Age of “Nutritionism”: In Defense of Food by Michael Pollan
• Food Ingredients: Molecular Reactions
• Food Preparation in Upper Paleolithic Ohalo II
• Agriculture, Water, and Food Security in Tanzania
• Food, Inc., Produced by Kenner Review
• Jewish Dietary Patterns: Kosher Food and New Meat
• Improper Food Handling Practices in Kansas City
• The Lack of Food Safety in Kansas City, Missouri
• Food Poisoning Caused by Staphylococcus Aureus
• Food Insecurity Health Issue: How to Mitigate It
• Scientific Approach to Food Safety at Home
• The Challenges in Food Supply Chain During COVID-19
• Nike, Whole Foods, and Mcdonald’s: The Use of Information Systems
• Food Behaviors Among Mexicans and South Americans
• Food Industry: The Safety Issues
• Food-Borne Salmonella Epidemiologic Triad
• Food Insecurity in New York City
• Agriculture-Led Food Crops and Cash Crops in Tanzania
• Food Security: Environmental Health and Preventive Medicine
• Buffalo Skies Aki Forest Food Sovereignty Pilot Project
• Protecting Ourselves from Food Article by Sherman & Flaxman
• Food Deserts and Related Challenges
• The Baby Food Shortage: Public Service Announcement
• Examining Solutions for Mitigating the Food and Water Security Issue
• Restricting the Volume of Sale of Fast Foods and Genetically Modified Foods
• Expanding Access to Food Interview Plan
• Liability of Death from Food Poisoning
• Food Labeling Affecting Sustainable Food Choices
• Behavioral Reasoning Perspectives on Organic Food Purchase
• Analysis of Freeman’s Promotion of Junk Food
• Food Insecurity in the United States
• Evaluation of Articles on Food and Water Security
• Food Administration on Sustainable Palm Oil
• Food Cost Issues in the Hospital
• Issues of Obesity and Food Addiction
• Global Societal Issue: Food and Water Security
• Addressing Food Insecurity in Wyandotte County
• “Can You Be Addicted to Food?”: A New Problem Faced by North Americans
• The Connection Between Food Allergies and Gut Microbiome
• Food Facility Design: Sustainable Kitchen for Delight Restaurant
• Successful Institutional Food Management & Delivery Systems
• Trade Peculiarities in Food and Agriculture
• The Discrepancies in Unhealthy Food Advertising: Hispanic and Black Consumers
• The Biofuel and Food Industry Connection
• “Societal Control” Over Food and Weight Gain
• Discussion of Freedman’s Article “How Junk Food Can End Obesity”
• “Fast Food Nation”: The Development of the Food Industry in the USA
• Introduction to Food: Macromolecules Analysis
• Discussion of Food Foraging History
• Botulism Prevention and Food Security Approaches
• Should Food Manufacturers Label All GMOs?
• Donating Restaurant Food to Poor People in Peru
• “Food Stamped” and Its Main Shortcomings
• Proper Food Rotation Overview
• Discussion of Food Security Technologies
• Whole Foods Company’s Product Marketing in France
• The Food and Drug Administration (FDA) and Globalization
• Supply Chain Strategy for the Foods and Drinks Sector
• Food Deserts and Their Impact on Local Communities
• Introduction and Politics of Food Discussion
• Are Food Manufactures Killing Us?
• A Community Mobile Food Truck to Serve Disadvantaged Children’s Needs
• Whole Foods: An Organizational Needs Analysis
• White-Collar Crimes: Unsafe Food
• The Class About Nutrition to Real Life Situations When Making Food Choices
• Impacts of Climate Change on Agriculture and Food
• Food Supplements in Preventing Long-Term Illnesses
• How Do Fried Foods Affect Nutrition for Young Adults?
• A Plan for Receiving and Handling of Food Products Based on HACCP
• Quality of Food Served to Children
• Fast-Food Marketing and Children’s Fast-Food Consumption
• The Home Food Environment and Obesity-Promoting Eating Behaviours
• Genetically Modified Organisms in Human Food
• Nursing: Issue of Obesity, Impact of Food
• When Food Costs More Than It Is Supposed To
• Federal Food, Drug, and Cosmetic Act Amendment
• American Food Industry in the “Food, Inc.” Movie
• Obesity Treatment – More Than Food
• Fast-Food Industry’s Influences on Children
• Nurse-Led Program on Food Safety Problem
• Nitrates and Nitrites in Food
• Neighborhood Deprivation and Exposure to Fast Food in a Large Rural Area
• Bacteria That Cause Food Toxicity
• “The Food Matters” by James Colquhoun
• “The Future of Food” produced by Catherine Lynn Butler
• Comfort Food as a Quarantine Trend
• Food Consumption: Enjoyment and Ethics
• Reducing Food Packaging Litter in Ireland
• Food Insecurity Assessment in Miami
• TQM, Six Sigma and Product Liability in Perishable Food Industry
• Food Labeling and Concordia University’s Food Sphere
• The Downtown Rideau Area: Food Segway Tours
• The History of Soul Food Cuisine in the United States
• The Words on Your Plate: Analysis of the Food Words
• Expanding Ultima Foods in China
• The Actual and Budgeted Food Costs
• Escherichia Coli Infection: Preventing Food Borne Illness
• Food and Wine Pairing Menu
• National Food Policy Guaranteeing Healthy Food Marketing
• Analysis of Nutrition and Food Studies
• Modeling Sustainable Food Systems
• Soul Food: An Original American Art Form
• Macronutrients Consumption: The Best Food Sources
• Teens ‘Especially Vulnerable’ to Junk Food Advertising
• The Importance of Variability in the Food Industry
• “Women, Food, and Learning” by Claudia Setzer
• Food Additives Use in Agriculture in the United States
• Schieffelin: Rainforest Environment and the Kaluli Food Production
• The Origins of the Soul Food and Barbeque in the USA
• Food and Sustainable Environmental Issues in Campus
• 2019 Brooklyn Crush Wine & Artisanal Food Festival
• America Express Charity Food Overview
• Food, Body, and Weight Issues Exploration and Family Dynamics in Ireland
• Is Fast Food Really Harmful and Can It Be Healthy?
• Traditional Lakota Food: Buffalo
• Organic Foods Issue of “In Defense of Food” by Michael Pollan
• Food Safety in the Commercial Industry
• Working in a Food Pantry
• Testing Food Service Employees: Policy Assessment
• How the Fast Food Industry Has Changed the Environment and the Health of American Society?
• Food Habits and Dietary Practices: Honey as Food
• Eric Schlosser’s “Fast Food Nation”
• White Thinking Hat Fast Food: Overview
• Genetically Modified Food as a Current Issue
• The Fast Food Restaurants History in the United States
• Fast Food Nation: Business Analysis
• Delectability of Foods Within the Context of Children
• Concerns Regarding Genetically Modified Food
• UK Business Sourcing Extensive Food Materials from Greece
• Obesity Caused by Fast-Food as a Nursing Practice Issue
• Food and Drug Administration – Regulatory Agency
• Do Marketers Condition Us to Buy More Junk Food?
• Bologna-Surface Bacterial Analysis: Bacterial Contamination on Two Food Contact Surfaces
• Food Insecurity Intervention and Its Effectiveness
• Business Within Society: Food Truck
• Proposal for Lowering the Intake of High-Calorie Food
• Food Company Managing Business Activities
• Organizational Design Factors in the Food Industry
• Granite City Food & Brewery Company’s Analysis
• Global Food Security: UN Speech
• Sociology of Food and Eating
• Australian Consumers Strategies to Reduce Food Waste
• Fast-Food Restaurant’s Capacity Increasing Options
• Waste, Food and Transportation: Sustainable Development
• Granite City Food & Brewery Company’s Environment
• Granite City Food & Brewery Company’s Market Capitalization
• Food Labeling Changes in the United States
• Start Up Company: Genetically Modified Foods in China
• Granite City Food & Brewery Company’s Value Chain
• The Currency Devaluation Concept in the Food Industry
• Nature’s Best Pet Food Brand’s Target Market
• Food Choices in Food Deserts: Sociological Analysis
• Healthy and Nutritious Food for Young Children
• Food in Reducing Risks and Improving Health
• Food and Drug Administration Fast-Track Approval
• Dietary Laws and Food Products for Health
• Labeling Food With Genetically Modified Organisms
• Ethical Eating in Daily Food Practices
• Healthy Food in U.S. Schools
• Drug-Drug and Food-Drug Interactions
• Food Diversion as a Type-2 Diabetes Treatment
• Food Producing Company and Its Key Processes
• Saddle Creek Corporation: Food Company Analysis
• IES Lean Systems Ltd. in the Food Industry
• Food: National Identity and Cultural Difference
• Food for the Working-class Americans
• Supply Chain Management in the Food Industry
• Fast Food and Obesity Link – Nutrition
• Food Science and Technology of Genetic Modification
• Food Across Cultures: Asida (Jamza) Meal Project
• Food in the 20th Centure
• Nutrition and Food Security within the Aboriginal and Remote Communities of Australia
• Food Allergies and Obesity
• Nutrition: Foods Containing Calories

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StudyCorgi . "449 Food Essay Topics & Research Questions to Write about." September 9, 2021. https://studycorgi.com/ideas/food-essay-topics/.

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Baking & Pastry Studies: Research Your Topic

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• Academic Search Complete (EBSCO) Many full-text articles from over 8,600 journal titles covering topics in such areas as Animal & Veterinary Science, Area Studies (country info.), Arts, Biology, Chemistry, Education, Engineering, Ethnic & Multicultural Studies, Food Science & Technology, Humanities, Law, Literature, Psychology, Religion, Science, and more. Includes some full-text back to 1887.

• Culinary Arts Many full-text articles from major cooking and nutrition magazines, plus recipes, restaurant reviews, and industry trends & news.
• Biography In Context Biographies of people worldwide in many fields throughout history: artists, authors, business leaders, chefs, government leaders & politicians, historical figures, popular entertainers, scientists, sports figures, and people currently in the news.
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• Background reference information to start your research

Culinary Websites

• Epicurious Find a great variety of recipes, many of which have been published in Bon Appetit and Gourmet magazines.
• The Food Timeline Provides history of foods, using a variety of references.

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• Books Received
• Published: 10 December 1938

(1) Experimental Cookery: (2) Food Technology

Nature volume  142 ,  page 1018 ( 1938 ) Cite this article

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(1) The object of this book is to present the A knowledge of food preparation and cookery processes from a chemical and physical point of view, particularly from that of colloid chemistry. A citation from Ostwald is appropriate: “Much as everyone would like to obtain better food for less money, the study of such questions is regarded as menial and best left to the cook. A scientific study of the preparation of food is considered as only amusing in scientific circles.”

(1) Experimental Cookery:

from the Chemical and Physical Standpoint; with a Laboratory Outline. By Prof. Belle Lowe. Second edition. Pp. xi + 600. (New York: John Wiley and Sons, Inc.; London: Chapman and Hall, Ltd., 1937.) 22 s . 6 d . net.

(2) Food Technology

By Dr. Samuel C. Prescott Prof. Bernard E. Proctor. Pp. ix + 630. (New York and London: McGraw-Hill Book Co., Inc., 1937.) 30 s .

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The Assessment of Grade 11 Cookery Students Towards Improvement of Academic Performance in Cookery

• Maria Leonora Peje
• Anastacia Molina

INTRODUCTION

The primary purpose of this research is to determine the impact of institutional assessment on academic performance of Grade 11 students in Cookery.

This study utilized descriptive design with the use of the sampling method known as the total enumeration of the population of grade 11 cookery students for the SY 2016-2017. Non-random sampling specifically total enumeration of Cookery students was utilized to select the respondents of this study. The identified sampling was made for the reason that it is the most suitable given the population. The students’ rating from their institutional assessment and their first quarterly grades in Cookery for SY 2016-2017 was gathered.

For the results of the institutional assessment, the computed mean is 14.45 with the standard deviation of 3.58. This means that the Cookery students are closely approaching mastery in terms of the required competencies. In addition, their scores are dispersed 3.58 units from the mean. For the academic performance of the students on the Cookery subject for the first quarter, the computed mean is 83.43 with the standard deviation of 3.14. This means that the students are approaching proficiency in their Cookery subject. In addition, their first quarterly grades in Cookery deviates 3.14 units from the mean. A Pearson r Correlation Coefficient of 0.76 was obtained. This means that there is a high positive correlation between the students rating during the institutional assessment and their academic performance in their Cookery subject. As the students rating during the institutional assessment increases, their academic performance in Cookery also increases and vice versa but not in all cases.

DISCUSSIONS

The Cookery students are closely approaching mastery in terms of the required competencies. In addition, their scores are dispersed 3.58 units from the mean. The students are approaching proficiency in their Cookery subject. In addition, their first quarterly grades in Cookery deviates 3.14 units from the mean. There is a high positive correlation between the students rating during the institutional assessment and their academic performance in their Cookery subject.

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Home food preparation practices, experiences and perceptions: A qualitative interview study with photo-elicitation

Susanna mills.

1 Institute of Health & Society, Newcastle University, Newcastle upon Tyne, United Kingdom

Martin White

2 Centre for Diet and Activity Research (CEDAR), MRC Epidemiology Unit, University of Cambridge School of Clinical Medicine, Cambridge, United Kingdom

Wendy Wrieden

3 Human Nutrition Research Centre, Institute of Health & Society, The Medical School, Newcastle University, Newcastle upon Tyne, United Kingdom

Heather Brown

Martine stead.

4 Institute for Social Marketing, University of Stirling, Stirling, United Kingdom

Associated Data

The raw data necessary to replicate this study consist of the participant interview transcripts. Participants in this study did not consent to have their full transcripts made publicly available, and therefore this disclosure would contravene the terms of their consent. Such restrictions have been imposed by the Newcastle University Faculty of Medical Sciences Research Ethics Committee. Excerpts of the participant transcripts are available on request from ku.ca.lcn@shi .

Food-related choices have an important impact on health. Food preparation methods may be linked to diet and health benefits. However, the factors influencing people’s food choices, and how they are shaped by food preparation experiences, are still not fully understood. We aimed to study home food preparation practices, experiences and perceptions amongst adults in North East England. A matrix was used to purposively sample participants with diverse socio-demographic characteristics. Participants developed photographic food diaries that were used as prompts during semi-structured interviews. Data were analysed using the Framework Method. Interviews were conducted with 18 adults (five men and 13 women), aged approximately 20 to 80 years, to reach data saturation. Participants’ practices varied widely, from reliance on pre-prepared foods, to preparing complex meals entirely from basic ingredients. Key themes emerged regarding the cook (identity), the task (process of cooking), and the context (situational drivers). Resources, in terms of time, money and facilities, were also underpinning influences on food preparation. Participants’ practices were determined by both personal motivations to cook, and the influence of others, and generally reflected compromises between varied competing demands and challenges in life. Most people appeared to be overall content with their food preparation behaviour, though ideally aspired to cook more frequently, using basic ingredients. This often seemed to be driven by social desirability. Home food preparation is complex, with heterogeneous practices, experiences and perceptions both between individuals and within the same individual over time, according to shifting priorities and circumstances. Generalisability of these findings may be limited by the regional participant sample; however the results support and build upon previous research. Focussing interventions on life transition points at which priorities and circumstances change, with careful targeting to stimulate personal motivation and social norms, may prove effective in encouraging home food preparation.

Introduction

Food choices, including meal source and preparation method, have an important impact on dietary intake, and hence health. Preparing food at home has been associated with a range of potential benefits, such as consuming fewer calories and smaller portions, and eating less fat, salt and sugar.[ 1 , 2 ] Home food preparation is also positively correlated with greater intake of fruits and vegetables[ 3 ] and a healthful dietary pattern.[ 4 ] Recent systematic reviews have identified potential advantages of home cooking interventions, in terms of diet, health, and cooking knowledge/skills, confidence and attitudes.[ 5 , 6 ] However, they also found the evidence base was overall inconclusive, due to the predominance of poor quality studies.[ 5 , 6 ] Cooking classes for children, parents and carers have been recommended as part of wider strategy to reduce childhood obesity[ 7 ].

It is estimated that by 2020, non-communicable diseases (NCDs) will account for 60% of all disability adjusted life years and nearly 75% of all deaths worldwide,[ 8 , 9 ] with the majority of NCDs related to diet.[ 8 ] In almost every part of the world, health problems attributable to NCDs associated with dietary intake now outweigh the burden due to undernutrition[ 8 , 10 – 12 ].

There are no standardised, widely accepted definitions for home cooking and food preparation.[ 13 ] The terms are used here interchangeably, to refer to making food ready to eat. However, cooking is generally used here in the context of meals, whereas food preparation includes less structured eating occasions such as snacks.

Internationally, a perceived decline in cooking skills has been reported by food and nutrition practitioners, policy makers and scientists,[ 13 – 15 ] although some evidence suggests that skill deficits may be restricted to particular population subgroups.[ 16 ] The frequency and amounts of time spent on home food preparation using basic and raw ingredients in the United Kingdom have also been declining, in comparison with other countries such as France[ 17 ].

Qualitative research into home food preparation is likely to be particularly insightful for exploring the nuances of this contextualised and highly individual behaviour. A recent systematic review identified only 11 qualitative studies with a main focus on the determinants and/or outcomes of home cooking.[ 18 ] In general, studies sought information solely through traditional interview or focus group methods, which can have limited capacity to generate rich, insightful data regarding everyday practices that are often undertaken with minimal reflection.[ 19 ] The studies also usually considered only one aspect of cooking behaviour and did not describe in detail the rationale for and experiences of decisions relating to different approaches to cooking. Most studies focussed on a specific demographic group, such as the experiences of working mothers,[ 20 ] or a particular social context, for example acculturation following immigration[ 21 ].

Similar data from participants with wide-ranging socio-demographic characteristics would help inform development of public health interventions to encourage home cooking, and enhance understanding of the broad range of factors influencing behaviour. Further research to explore the nature and perceptions of home cooking practices has been advocated.[ 22 ] Contemporary studies are particularly important in view of the rapid evolution of influential social and economic determinants. These include increasing female participation in the workforce,[ 23 ] growing domination of large supermarkets in the grocery market,[ 24 ] and increasing availability of pre-prepared meal options.[ 25 ]The aim of this study was to explore the practices, experiences and perceptions of home food preparation amongst adults in North East England, in order to identify the key themes of public health importance, traversing diverse socio-demographic characteristics and social circumstances. This aim was successfully achieved through qualitative interviews with photo-elicitation.

Materials and methods

Participants and recruitment.

This study adhered to the COREQ consolidated criteria for reporting qualitative research.[ 26 ] We undertook semi-structured interviews with photo-elicitation to explore home food preparation behaviour. The majority of interviews were one-to-one; however for three interviews, two of the other research participants were also present, in accordance with the participants’ requests. These participants were all known to each other, had consented to take part in the research, and contributed to the interview dialogue.

We purposively recruited adult participants from the North East of England between June and October 2015, through social media advertisements, voluntary organisations, academic recruitment networks, and health, employment and community groups. We used a sampling matrix to ensure diverse participant representation according to gender, age, ethnicity, marital status, household composition, deprivation, self-reported weight status, and self-reported interest and skills in cooking. Area based deprivation was measured using the 2015 index of multiple deprivation (IMD), assigned to unit postcodes and allocated to fifths of the distribution.[ 27 ] The aim was not to recruit a sample that met all possible combinations in the matrix, but rather to interview participants with diverse characteristics, in order to identify key issues of public health importance. Individuals aged less than 16 years, and those who were not the main or shared main household food provider as defined previously[ 28 ] were excluded, since they were anticipated to have fewer insights to contribute towards the research questions.

Depending on the recruitment method, either the potential participant saw advertising material and contacted the researcher to express their interest, or the participant responded to the researcher directly, following an in-person promotional presentation to a group. Participants were met on two occasions by SM, a female doctoral researcher who is qualified as a medical doctor and has a background in public health. SM received prior in-depth training in qualitative research methods and analysis.

At the first meeting, the participant information sheet was reviewed, and the participant was provided with the opportunity to ask any outstanding questions, before completing the written consent form. Participants were asked to take photographs, which they would then present and discuss at interview.[ 29 , 30 ] The researcher explained this process, and asked the participant to submit at least one digital photograph via email each day, over the period of one week. Participants were encouraged to photograph all aspects of food and eating at home, such as food shopping, cooking and eating facilities, and mealtimes. For participants who did not own a smartphone with capacity to take and send photographs, a digital camera was provided, and photographs were uploaded and sent by computer. In order to maintain anonymity, participants were advised to avoid taking identifiable images of people. A daily text message reminder service was offered.

Data collection

Interviews were conducted one week after the initial meeting, at the participant’s home; Newcastle University; or a public venue such as a local community centre. There was no relationship between the participants and the researcher before the study started. Research participants were aware that the interviewer was a medical doctor, but that the focus of the study was not to provide a critique of their diet, nor to offer medical advice.

Interviews followed a semi-structured interview topic guide with largely open-ended questions (see version 1 topic guide in S1 Appendix ). This was informed by a recent extensive systematic review of the barriers and facilitators of home cooking,[ 18 ] and piloted. In the main interviews, some questions were expanded and iteratively developed as the study progressed, according to previous participants’ responses, as previously[ 31 ].

We used the process of photo-elicitation to generate additional participant data and provide a form of visual diary to prompt in-depth interview responses. Interviews commenced by asking each participant to present and discuss their photographs of food and eating. Two participants did not take any photographs and therefore this stage was omitted. Participants were encouraged to ‘tell their story’ of home food preparation, and questions from the topic guide were used to probe emerging themes and concepts further (see S1 Appendix ). Interviewing and concurrent data analysis continued to data saturation, whereby existing themes were consistently repeated, and no new themes emerged from the data.[ 32 ] All interviews were audio-recorded, transcribed verbatim, and anonymised; basic field notes were made at the time of the interview. Transcripts were not returned to participants for comment; however all participants were invited to receive a copy of the research findings at the end of the study if they so wished.

We analysed interviews using Framework Analysis,[ 33 ] focussing particularly on emergent key public health issues. Framework Analysis provides the benefit of a systematic approach to comparing inter- and intra- participant viewpoints, and entails coding data according to the salience of emerging themes and concepts, rather than their frequency of occurrence[ 34 ].

NVivo 10 software was used to manage the data, using Framework Analysis in a stepped process.[ 33 ] In step 1, we reviewed initial transcripts, and recorded key ideas and recurrent themes regarding home food preparation. In step 2, a provisional thematic framework was constructed, incorporating themes highlighted from previous research[ 18 , 35 ] and key themes from step 1, and directed by the research aims. Subsequently, in step 3 we applied the thematic framework to successive interviews, thereby facilitating simultaneous data collection and analysis. The framework was modified and iteratively expanded to incorporate new emerging themes and ideas, including participants’ approaches to photo-elicitation. In step 4, we charted data according to themes using Microsoft Excel, to enable comparisons within and between participants. Finally, step 5 involved exploring further relationships, patterns and associations within the data, including emerging overarching concepts and principles.

The whole research team (SM, JA, MW, WW, HB and MS) were involved in the development and review of data analysis. MS has extensive experience in conducting and analysing qualitative research. The lead researcher (SM) coded the dataset independently and iteratively to develop a set of key themes. A subset of transcripts (n = 3) were discussed in a data clinic with other members of the research team early in the analysis phase, to review the interpretation of emergent perspectives and themes. A further subset (one transcript each, for three members of the research team) was coded independently using the final coding frame, to check the reliability of the coding process. SM attended a departmental qualitative data sharing group to improve understanding and experience of interpreting themes, at which she presented and received feedback on her interpretation of the interview data.

This research was approved by the Newcastle University Faculty of Medical Sciences Research Ethics Committee, application number 008585 2015. All participants submitted informed, written consent prior to taking part in the study. After the interviews were completed, the interviewer provided a debriefing sheet and reiterated data management, confidentiality, and use of data in research and publications. Participants were able to ask any outstanding questions and received a £20 shopping voucher as reimbursement for their time, as advertised.

We recruited a total of 19 adult participants to the study; one participant withdrew after the first meeting, leaving 18 participants’ data for analysis. Characteristics of those taking part are shown in Table 1 .

Index of Multiple Deprivation (scale 1 to 5: 1 = least, 5 = most deprived fifth of distribution). Interviews 14, 15 and 16 were shared interviews. Weight: self-reported as underweight/normal/overweight; Interest in cooking and standard of cooking: self-reported as: low/medium/high

Interviews lasted between 36 minutes and 1 hour 18 minutes. We present key underpinning principles identified from the research, then describe the main emergent themes using supporting quotations, referring to illustrative participant photographs where applicable (photographs shown in S2 Appendix ). The number of photographs participants submitted (range 1 to 97), and their choice of material, varied greatly. Some participants systematically photographed all meals and eating occasions daily, whereas others selected images to illustrate habits or deviation from usual practices. This variation complemented the range of perspectives and experiences of home food preparation that participants described during interviews. Longer interviews generally corresponded to larger collections of participant photographs submitted for discussion.

With regards to interview findings, overall participants viewed cooking as a balance between varied competing influences and demands in life. Most people appeared to have the essential resource requirements, such as time and money, necessary to reach a level of compromise in cooking with which they were generally content. Many participants described strategies they had adopted to juggle an aspiration to regularly cook healthy meals on the one hand, with the challenge of fitting food preparation conveniently into busy lives on the other. Often people seemed to conclude that under perfect conditions they would aim to cook more often, and use basic ingredients more extensively. But given other competing demands, they were comfortable to make compromises. For those participants who aspired to change, this was apparently often driven by social desirability to prepare more complex, healthy meals for themselves and others, and the fulfilment of an ideal or self-identity as a competent cook.

I would like it to be different in the sense that I would like to feel that I could give myself the time to do it [cooking] and enjoy it . But that feeling isn’t strong enough to make it happen , because there is always something that I would rather be doing . PARTICIPANT 9 (see photograph 1)

The main emergent interview themes are depicted in Fig 1 . We identified three key themes regarding home cooking in terms of the cook (identity); task (process of cooking); and context (situational drivers). These were each shaped by both personal motivation, and the influence of others; these associations were fluid, with overlap and inter-relationships between categories. A fourth theme of resources, with consideration for time, money, and facilities, straddled these concepts. The relationships between these themes are explored further below.

Terms in smaller type indicate concepts that determined participants’ home food preparation behaviour, categorised by one of three themes, and one of two sources of motivation. For example ‘fulfil roles and responsibilities’ provided a personal motivation to cook, and was recognised as part of the participant’s identity. Underpinning all themes was a consideration for resources, namely time, money and facilities.

For many participants, the roles and responsibilities they had currently adopted in life provided a key personal motivation to cook. For example, several women perceived that part of their duty as a mother and homemaker was to provide meals, particularly those that were healthy and nutritious, for the household. Similarly, some participants described motivation to cook in their role as spouse or carer. This sense of responsibility was often persistent, shifting only at different life transition points as participants’ living context and roles changed with time, and could override more transient levels of energy and enthusiasm.

Well when my wife was at home, which she was for some time after she took ill, I did make an effort and cooked things which I thought she would eat, because she wasn’t eating very well… And there was the incentive to do it then because I was doing it for her. PARTICIPANT 8

Many participants also recognised that they were influenced by others, through behavioural norms and social desirability around providing home cooked meals for dependents. In particular, participants often seemed embarrassed about serving meals straight out of a packet, without any personal contribution.

I am at home so for me this has been my setting . This is a role that I’ve taken on , so I’m the main homebody in this home , so for me cooking and having the cleaning and everything done , that in a sense is a mother’s role , but that’s how I feel it is . PARTICIPANT 7 (see photograph 2) I might buy something like these lamb kebabs which if you buy all the component ingredients that are pre-prepared it’s not like–I like to think it’s like the next step up from a ready-meal , if you like … So it’s not like a meal out of a pot ready , all-in-one . It’s a meal that you’ve put together but it’s really convenient… PARTICIPANT 2 (see photograph 3)

For many participants, their own health and that of dependents was influential. Most people were aware of healthier foods and cooking methods, and tried to choose these when possible, particularly in view of existing health conditions. Participants were generally in agreement that preparing food at home was a healthier choice than alternatives such as pre-prepared foods and take-aways.

Well they’re unhealthy [take-aways], and when I went to this seminar for my gastric band they showed you how, like they’d done a national survey and they showed you how many calories and stuff there was in them and I was, like, ‘and how much sugar’? There was ninety grams of sugar in a Korma and I was, like, ‘What?’ PARTICIPANT 14

Some participants described growing in confidence with cooking over the life course, which enabled them to develop their own self-identity as a cook, and exercise autonomy. One participant commented that whilst in the past she was always trying to imitate others, over time she established her own signature dishes.

Because to me it’s part of being independent , you make your own food , you clear up after yourself , that kind of thing . PARTICIPANT 4 (see photograph 4)

Process of cooking

Many participants recognised that they were inherently interested in food and cooking and enjoyed the activity, or to varying degrees were disinterested and disliked it. Frequently, personal interest in food and cooking appeared to last lifelong. However, some individuals reported changing levels of enthusiasm and engagement at different stages in life, as new roles or influences became important.

But the longer we were together the more interest I took in making meals. And when we had the children we couldn’t go out for ages because they were quite close together, and so I used to watch a lot of cookery programmes when I was off on maternity leave, and try things out. And like I say having family over you feel the need to make an effort. So I really came to love doing it, and liked to read recipes and, you know, it’s nice… So I have grown into it definitely. PARTICIPANT 6 Well , I don’t like cooking … And , in fact , I don’t do it … So if I eat in , it is inevitably a frozen meal … Microwaves are very handy … And that’s it . PARTICIPANT 8 (see photograph 5)

A few participants reported drawing inspiration for their cooking from television programmes; however some also noted that in their household, those who prepared food the least frequently were also the most likely to enjoy watching cookery shows. Participants often described learning how to cook from other people, frequently relatives. Cooking was also sometimes used to facilitate bonding between families or friends.

Well my mam and dad always done cooking with me, like when I was younger. My mam and dad, my dad cooks all the time. Even down to where they showed me how to do rabbit stews. PARTICIPANT 10 I love baking my cakes… More so if I’ve got…if I’ve just got my girls in, weekend… Because it involves them, you see. PARTICIPANT 12

The reported cooking skills varied widely between participants, from no practical ability, to the capacity to prepare complex meals entirely from scratch. Participants who were interested in cooking often sought out opportunities to improve their skills, and were prepared to accept culinary failures along the way, whereas those with less engagement viewed their lack of ability as a significant barrier. Greater confidence with cooking was often associated with higher levels of skill. However, confidence was also influenced by the expectations associated with sharing meals, with variation in the perceived differing standards required for preparing food for oneself, partner or family, guests, and formal occasions.

When I’m cooking for other people I worry about it more. It was actually quite a stressful aspect in the last relationship I was in because I felt under pressure to produce a good meal pretty much every night for my girlfriend, as well as for myself. PARTICIPANT 4

For most participants, the process of cooking was strongly linked to their perception and experience of mealtimes. These included usual meal patterns and deviations; planning ahead for meals; and treats and rewards.

I have a cooked breakfast when I go away somewhere, just as a little treat… But I don’t have a cooked breakfast at home. Never, never. PARTICIPANT 5

Many people seemed to operate a mealtime ‘norm’, for example home cooked dishes shared with their family, which was modified according to competing demands, such as the time constraints imposed by others’ schedules.

…and my partner also works shifts … He’s on early on a Thursday morning so I know if I’m getting in late on a Wednesday I know I need to have something made quickly . PARTICIPANT 2 (see photograph 6)

Situational drivers

Participants frequently described how home food preparation behaviour was influenced by their mood and levels of energy and enthusiasm at a specific point in time. For example, preparing complex, time-consuming meals was generally more common at weekends than during the working week, since participants often felt pressured and tired after a day at work. Prompted by her own photograph, one participant described how:

I make these [meals] up and put these in the freezer , in silver dishes . I take [them] out each day . PARTICIPANT 10 (see photograph 7)

Levels of motivation in specific meal situations could also vary greatly within the same participant in the short term from day-to-day.

So we all quite like eating and making food, but it’s usually just because when you get in you’re tired and you can’t really be bothered sometimes, but on weekends it’s different. PARTICIPANT 2 It’s just spur of the moment. If I’m in the mood for cooking then I’ll just do batches of cooking… If I’m not in the mood then I don’t do it. PARTICIPANT 11

Strategies used by participants to manage low enthusiasm for cooking involved short cuts to minimise time input and simplify food preparation, for example using pre-chopped vegetables.

When I get home I’m tired so I don’t really want to cook for as long or prepare as long , so it’s usually quite fast dinners that I make .. PARTICIPANT 1 (see photograph 8)

Sharing meals and preparing them for others was a strong situational driver, with the levels of compromise reached varying between participants. With regards to scheduling, some participants prepared meals more quickly, or to fit in with others’ timetables, for example using pre-prepared ingredients rather than cooking from scratch; whereas others chose to eat separately. In terms of balancing food preferences, some participants perceived these as fixed parameters, preparing different dishes or meal variations according to the likes and dislikes of the household. Others viewed the situation flexibly, for example considering that children should be encouraged to diversify their tastes and eat the food served.

Yeah, so I usually eat it [dinner] with my boyfriend, but he… I am very fussy and he is very fussy, so we tend to have different foods. PARTICIPANT 1 I know with my friend whose a vegetarian, if she’s coming obviously I need to do vegetarian food… So to make it easier I will make something for all of us, rather than doing two separate meals. I just don’t tell them. PARTICIPANT 10

The sociability of preparing food for others provided an incentive to cook. Some participants described maintaining a supply of home cooked foods available in case guests should visit. Entertaining people for a meal also often influenced behaviour, both in terms of preparing more elaborate dishes, and eating in a more formal context. One participant, prompted by their photograph, noted:

Oh , this is dinner at the table , which is Sunday , because we had someone around , and everything we served from dishes rather than serving straight onto the plate , which is what would normally happen . I would normally just serve onto the plate and then we would eat in the lounge , usually , on a lap tray or something like that . PARTICIPANT 2 (see photograph 9)

Participants living alone sometimes noted that preparing a meal for only themselves reduced their sense of engagement with cooking and seemed purposeless and time inefficient, which discouraged extensive food preparation.

I think it would be if I lived with someone, or in a family, or in a group of people, even a commune or something like that, where there was a focus on it [cooking] which I could join in with. That would encourage me to do a lot more, actually. PARTICIPANT 9

In contrast, some participants stated that living alone drove them to cook out of necessity.

So when I got married my wife was a very good cook , and she did all the cooking , and it’s a bit sexist , really , I just let her do that , and she was happy to do it… She enjoyed cooking . And then when we separated I had to learn to cook . PARTICIPANT 5 (see photograph 10)

Resource availability over the life course, in terms of time, money and facilities, was described by participants as an influence on their home food preparation behaviour.

Some participants reported time as a limiting factor in their home food preparation. This was due to pressures both from themselves, such as their employment schedule, and other people, such as children’s extra-curricular activities. However, responses to this constraint varied widely. Some people avoided cooking by consuming ready meals, eating out and ordering take-aways; others greatly restricted their time allocation to cooking by using pre-prepared ingredients. Some participants maintained food preparation as a priority, for example cooking at weekends and freezing meals for later in the week; planning ahead extensively; and purchasing time-conserving cooking equipment.

Like on a Tuesday me and my partner both work late and the kids are at clubs so we all don’t get in until about seven o’clock, half past seven… So we would have a late tea then. Normally that’s something I would have in the slow cooker, or it would be one of the meals I’ve already had cooked so I can just make that. PARTICIPANT 10

Participants’ perceptions of time spent cooking also varied; some viewed cooking as another potentially stressful chore to be completed as quickly as possible, whereas others considered it an enjoyable use of time, for example marking the transition from work to home life, or demonstrating love and care in their role as provider and nurturer. Accordingly, participants who took pleasure in cooking were much less likely to perceive and cite time as a practical barrier to food preparation, and tended to spend longer cooking.

Sundays , I always spend Sunday batch-cooking … Sunday afternoon , I quite enjoy it . PARTICIPANT 10 (see photograph 11)

Most participants considered the cost of food in their decision making around cooking, though the context differed according to their financial situation. For example, some participants budgeted on food to ensure there was enough to feed them until the end of the week, whereas others deliberated whether the extra expense of premium products, such as organic goods, was justified.

I work part-time , so my income’s not enormous , so I do think quite a lot about where I can get the cheapest food . PARTICIPANT 4 (see photograph 12)

Participants seemed divided on whether home cooking was more or less expensive than alternatives such as pre-prepared foods and take-aways, though were in general agreement that eating out was an expensive luxury.

Well, I did think that it is cheaper to get a takeaway instead of making a big massive thing of something, but I think well, if I do a big massive thing like you say, you could freeze it for next week, so that’s what I’ve started doing. PARTICIPANT 14 We don’t make a choice and say let’s go and eat out tonight, I don’t tend to do that, unless it’s a special occasion… I always think I can cook better value when I’m eating out… What you pay these days, actually, it’s ridiculous. PARTICIPANT 5

For some participants, cooking facilities had a strong bearing on their approach to preparing food at home, with limited resources acting as a deterrent to cook.

But some days I just walk in [to the kitchen] and think ‘Agh’, and I’m like, ‘right pass the phone and we’ll order the Chinese’. But I think once it’s decorated I think I’ll be using it a lot more than what I am at the moment. PARTICIPANT 11 Yeah, that can make things really difficult when you don’t have the equipment and the kitchen that you need. PARTICIPANT 15

In contrast, participants also reported that cooking equipment could enable them to optimise their time and help fit cooking into a busy schedule.

My slow cooker, I couldn’t live without my slow cooker now because I just put it on. I chop all my veg on a night time. Put it in in the morning. I have everything ready, stock and everything ready, put it all in and I know when we come in at five, six o’clock it’s ready. PARTICIPANT 10

Main findings

We conducted qualitative interviews with adults from varied socio-demographic backgrounds to provide insights into their practices, experiences and perceptions of home food preparation. Most people developed a personally satisfactory day-to-day coping approach, although preparing food was a compromise between diverse motivations and demands on resources. Driven largely by social desirability and a wish to identify themselves as a proficient cook, many participants aspired to increase their cooking from scratch, and to prepare healthier meals.

Our research highlighted home food preparation as a practical process and skill, with short-term situational drivers, and influenced by longer term facets of identity (see Fig 1 ). These three main themes were divided into two categories, namely personal motivation, for example enjoyment and engagement with cooking; and the influence of others, such as their food preferences. These factors interacted with each other, according to their salience and modifiability. For example, enjoyment of cooking helped participants to overcome potential barriers, such as family food preferences. Participants also noted the significance of resources for home food preparation, in terms of time, money, and facilities.

Strengths and limitations

In contrast to previous research exploring home food preparation,[ 21 , 36 – 38 ] we studied participants from wide-ranging socio-demographic backgrounds, rather than focussing on a particular subgroup. This highlighted the cross-cutting nature of key themes traversing the socio-demographic spectrum. All participants were recruited from the North East of England, hence their views may not be more widely generalisable. However, our findings reflect previous research emphasising the importance of factors such as time,[ 39 ] skills,[ 40 ] and shifts in behaviour at key transition points in life,[ 41 ] suggesting the main themes identified are likely to be transferable.

Our interview topic guide ( S1 Appendix ) was informed by a recent extensive systematic review of the determinants and outcomes of home cooking.[ 18 ] It is likely that this guide prompted consideration of relevant wide-ranging issues, and the use of open-ended questions ensured the generation of rich, detailed data. We conducted our interviews to reach thematic saturation, and there were no overall differences in the key themes identified from single interviews and those where other participants were also present.

We used photo-elicitation to successfully generate prompts to in-depth discussion.[ 42 , 43 ] Visual methods,[ 44 ] particularly participant-generated photographs,[ 19 , 45 ] help elicit detail from nuanced personal experiences. Participants maintained control over their research involvement, thereby avoiding bias against individuals with busy lifestyles, or limited cooking facilities, and promoting participant recruitment and retention. Multiple photographs provided data on a wider range of scenarios than a single observed cooking session, and may therefore more accurately reflect usual behaviour. The great majority of participants engaged effectively with photo-elicitation, and the variation in their submissions reflected different styles of telling their personal story of home food preparation. However, other methods such as go-along interviews[ 46 ] or ethnographic observation with think aloud interviews[ 47 ] might have offered further insights.

Both the professional and personal characteristics of an interviewer may impact on qualitative data collection, and its subsequent interpretation.[ 48 ] In order to reduce this likelihood, and the possibility that participants would provide socially desirable responses, we used a reflexive interviewing approach. This involved considering the interviewer’s perspective on interpretation of the findings; providing adequate time for participants to consider their responses; reminding them that honesty was more valuable than any perceived ‘right’ answer; and promoting full comprehension of all questions by rephrasing as necessary. In order to reduce potential bias in the analytical process, several different members of the research team conducted independent coding of transcripts and met regularly to cross-check the interpretation of key themes.

Relationship to previous research

We identified the importance of considering multiple dimensions of home food preparation (see Fig 1 ), whereas previous qualitative studies have largely focussed on single aspects of cooking,[ 18 ] such as the influence of culture,[ 39 ] or impact of marriage and cohabitation.[ 41 ] Our results support findings from the United States[ 22 ] and island of Ireland[ 49 ] regarding the individuality, complexity and social importance of cooking. This study additionally highlighted changing patterns in food preparation behaviour according to varying demands and priorities over the lifecourse, and generated personalised insights into cooking attitudes and practices through the process of photo-elicitation.

Research into home food preparation has often concentrated on barriers, such as limited resources, and sought to explore constraints without explicitly considering that participants may be content with their current practices.[ 20 , 40 ] In this study, individuals often stated that additional resources would be beneficial, however participants engaged in varying types and degrees of involvement in home cooking, throughout the spectrum of resource availability. This suggests that resources may have been used as a perceived socially acceptable response, whereas personal motivation and the influence of others generally determined the extent to which participants cooked. Hence interventions targeting resources alone may not result in comprehensive changes to home cooking behaviour. Furthermore, the impact of cooking interventions more broadly may be limited if people consider that their own cooking is acceptable, and that they would not benefit themselves from an intervention.

Much previous research has described the impact of busy lifestyles on time available for food preparation at home.[ 20 , 50 – 52 ] We found no clear correlation between time availability and willingness or ability to cook, but rather the perception of time as a barrier to cooking was related to participants’ underlying opinion of themselves as a cook (identity), enjoyment and engagement with preparing food (process of cooking) and levels of energy and enthusiasm (situational drivers) (see Fig 1 ). Participants tended to learn to manage their cooking within the time available, and to devote more time if they experienced cooking as pleasurable and a priority, rather than a domestic chore.

We identified concurrent significance of both personal motivation and the influence of others in determining home food preparation practices. This extends previous research showing that older women,[ 53 ] older men,[ 54 ] and younger men[ 55 ] living alone all tended to experience challenges to preparing and eating wholesome meals. Similarly, our research found that preparing a one-person meal often provided little incentive to cook. However, in contrast, single people frequently noted the necessity to cook in order to fend for themselves.

Implications

Our findings suggest that the most effective opportunities for intervention in home food preparation practices are likely to occur at transition points in life when incentives and circumstances for cooking change, such as leaving the parental home; commencing or ending cohabitation; adopting caring responsibilities; and retirement. Evidence from other domains, such as smoking cessation in pregnancy,[ 56 ] dietary changes following a cancer diagnosis,[ 57 ] and sustained weight loss after a personal crisis,[ 58 ] support the notion of ‘teachable moments’[ 59 ] or significant life stages for potential adoption of new health behaviours. Cooking interventions delivered at such transition points may therefore prove fruitful for changing food preparation habits and developing closer engagement with food and cooking.

Given that participants described making changes to their cooking behaviour, practices are generally modifiable, thereby presenting opportunities to create more conducive environments for preparing food at home. For example, policies could support initiatives for subsidising cooking equipment, or ensuring that adequate kitchen facilities form part of mandatory criteria for new properties and public or social housing.

However, our finding that many people establish home food preparation practices as a personally acceptable compromise between competing demands, indicates there may be a natural limit to the impact of cooking interventions. Approaches may therefore need to appeal to people’s reported aspirations to change. Tailored marketing could focus on adjusting social norms and personal priorities to promote a positive view of time spent in food preparation, in contrast to marketing campaigns against cooking.[ 60 ] This could include emphasising the accessibility of cooking, in contrast to complex, seemingly unachievable creations frequently portrayed in popular media. Strategies could also highlight the health significance of cooking for disease prevention and management, and the importance, as a responsible provider, of cooking for dependents.

Future research

Our findings suggest that life transition points are important in determining home food preparation behaviour. Hence future research should involve longitudinal studies with duration encompassing key life changes, such as starting or ending cohabitation, taking on significant caring responsibilities, and retirement. Detailed questions on home food preparation could be incorporated into existing large-scale longitudinal surveys, which would enable exploration of key determinants and outcomes of home food preparation, and relationships with significant transition points in life. The successful use of photo-elicitation in our interviews to generate key insights indicates this is a promising strategy for use in future qualitative studies.

Conclusions

In a study exploring home food preparation practices, experiences and perceptions, we identified the importance of both personal motivation and the influence of others. Key themes emerged regarding identity; the process of cooking; situational drivers; and resources. Home food preparation behaviour was often a balance between varied competing influences and demands in life. Overall, people were largely content with their cooking compromises; however many expressed an aspiration under ideal conditions to cook at home more often, using basic ingredients. Approaches to cooking varied greatly between individuals, and evolved in the short and longer term within the same individual, according to changing priorities and circumstances. These life transition points may prove effective junctures at which to offer support and interventions to encourage home food preparation. Interventions should be targeted at encouraging personal motivation and a shift in social norms, in order to prevent ambivalence regarding changes in behaviour. Longitudinal research studies to help establish causal relationships between the determinants and outcomes of home cooking over the lifecourse are also required.

Supporting information

S1 appendix.

Iteratively developed topic guide, with questions related to practices, experiences and perceptions of cooking.

S2 Appendix

Photographs illustrating quotations provided in the main manuscript text.

Acknowledgments

We thank the interview participants for generously giving their time to participate in this research.

Funding Statement

This report is independent research arising from a Doctoral Research Fellowship Grant DRF-2014-07-020 for the lead author (SM), supported by the National Institute for Health Research. JA and MW received funding from the Centre for Diet and Activity Research (CEDAR), a UK Clinical Research Collaboration (UKCRC) Public Health Research Centre of Excellence. HB and SM are members of Fuse, also a UKCRC Public Health Research Centre of Excellence. Grant reference number is MR/K02325X/1. Funding for CEDAR and for Fuse from the British Heart Foundation, Cancer Research UK, Economic and Social Research Council, Medical Research Council, the National Institute for Health Research and the Wellcome Trust, under the auspices of the UKCRC, is gratefully acknowledged. The views expressed in this publication are those of the authors and not necessarily those of the National Health Service, the Department of Health, the funders or UKCRC. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

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This Research Topic is the third volume of 'Case Reports in Cardiac Rhythmology'. Please see the first volume here & the second volume here . This Research Topic aims to collect all the Case Reports submitted to the Cardiac Rhythmology section. If submitted directly to this collection, the paper will be personally assessed by the Specialty Chief Editor, before the beginning of the peer-review process. Please make sure your article adheres to the following guidelines before submitting it. Case Reports highlight unique cases of patients who present with an unexpected diagnosis, treatment outcome, or clinical course: 1) RARE cases with TYPICAL features 2) FREQUENT cases with ATYPICAL features 3) Cases with a convincing response to new treatments, i.e. single case of off-label use Case Report format: - Maximum word count: 3000 words - Title: Case Report: “Area of focus” - Abstract: to include a visual or graphical abstract representation of the case. - Introduction: including what is unique about the case and medical literature references. - Case description: including de-identified patient information, relevant physical examination and other clinical findings, relevant past interventions, and their outcomes. - A figure or table showcasing a timeline with relevant data from the episode of care. - Diagnostic assessment, details on the therapeutic intervention, follow-up, and outcomes, as specified in the CARE guidelines. - Discussion: strengths and limitations of the approach to the case, discussion of the relevant medical literature (similar and contrasting cases), take-away lessons from the case. - Patient perspective. Please, note that authors are required to obtain written informed consent from the patients (or their legal representatives) for the publication. IMPORTANT: Only Case Reports that are original and significantly advance the field will be considered.

Keywords : Case Reports, Cardiac Rhythmology, Arrhythmias, Electrophysiology, Pacemaker and ICD (Implantable Cardioverter Defibrillator), Atrial Fibrillation, Ventricular Tachycardia, Cardiac Electrophysiology Treatments, Heart Rhythm Disorders

Important Note : All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.

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Computer Science > Computation and Language

Title: decoding the diversity: a review of the indic ai research landscape.

Abstract: This review paper provides a comprehensive overview of large language model (LLM) research directions within Indic languages. Indic languages are those spoken in the Indian subcontinent, including India, Pakistan, Bangladesh, Sri Lanka, Nepal, and Bhutan, among others. These languages have a rich cultural and linguistic heritage and are spoken by over 1.5 billion people worldwide. With the tremendous market potential and growing demand for natural language processing (NLP) based applications in diverse languages, generative applications for Indic languages pose unique challenges and opportunities for research. Our paper deep dives into the recent advancements in Indic generative modeling, contributing with a taxonomy of research directions, tabulating 84 recent publications. Research directions surveyed in this paper include LLM development, fine-tuning existing LLMs, development of corpora, benchmarking and evaluation, as well as publications around specific techniques, tools, and applications. We found that researchers across the publications emphasize the challenges associated with limited data availability, lack of standardization, and the peculiar linguistic complexities of Indic languages. This work aims to serve as a valuable resource for researchers and practitioners working in the field of NLP, particularly those focused on Indic languages, and contributes to the development of more accurate and efficient LLM applications for these languages.

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