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"Cookery, Mediterranean."
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Drivers and Determinants of Food Waste Generation in Restaurants Serving Mediterranean Mezze-Type Cuisine
Food waste from the food service and hospitality industry is increasing, especially in Mezze serving restaurants, where a variety of dishes are usually served. To date, information on the factors affecting food waste generation in restaurants is scarce. This study aimed to identify the drivers and determinants of food waste generation while dining out at restaurants serving Mezze-type cuisine. According to the results from a convenience sample of 496 restaurant clientele, gender, age, and marital status did not affect food waste generation. Diners in both low and high price range restaurants waste above the grand mean compared to middle-range ones. Waste generation decreased significantly as the number of diners per table increased. However, ordering water-pipe, alcohol, or more dishes contributed significantly to food waste generation. As food waste is not the outcome of a single behavior, our study puts food waste generation drivers and determinants while dining out in perspective.
Journal Article
Food culture in the Mediterranean
Gives a broad understanding of food culture throughout the Mediterranean region, from the Europe Mediterranean to the North African and Levant Mediterranean.
Book
Diet and overall survival in elderly people
Abstract Objective: To assess the influence of a specific dietary pattern on overall survival. Design: Cohort study. Setting: Three rural Greek villages, the data from which were collected as part of an international cross cultural study of food habits in later life. Subjects: 182 elderly residents of the three villages. Main outcome measure: Overall mortality. Results: Diet was assessed with a validated extensive semiquantitative questionnaire on food intake. A one unit increase in diet score, devised a priori on the basis of eight component characteristics of the traditional common diet in the Mediterranean region, was associated with a significant 17% reduction in overall mortality (95% confidence interval 1% to 31%). Conclusion: A diet meeting currently understood health criteria does predict survival among people.
Journal Article
Cooking with Fava beans
Favas are actually members of the pea family and grow in pods ranging from 5 to 12 inches long. Besides providing protein, they are a good plant source of vitamins A, B, and C; iron; potassium; and fiber. Total calories per serving: 597 Carbohydrates: 91 grams Sodium: 397 milligrams Fat: 11 grams Protein: 35 grams Fiber: 33 grams SPRINGTIMEFAVASTEW (Serves 6-8) 2 Tablespoons olive oil ½ cup shelled and peeled fresh or frozen fava beans ½ cup chopped onions ¼ cup chopped celery ¼ cup chopped carrots 1 ½ cups chopped Swiss chard leaves 1 ½ cups peeled, deseeded, and chopped tomatoes ½ teaspoon ground cumin Red pepper flakes to taste Combine the oil, beans, onions, celery, carrots, and chard in a pot. Total calories per serving: 101 Carbohydrates: 11 grams Sodium: 31 milligrams Fat: 5 grams Protein: 4 grams Fiber: 4 grams SMOKY CREAMED FAVA BEANS (Makes approximately 6 servings) Serve this recipe as a hot dip, or use it as a base for sauces or thick soups. 5 pounds young fava beans still in the pods (approximately 10 cups, shelled) ¼ pound vegan bacon 1 Tablespoon nonhydrogenated vegan margarine ½ teaspoon fresh savory or pinch finely crumbled dried savory Water to cover the cooking beans ½ teaspoon salt ½ cup vegan creamer, such as Silk soy coffee creamer ¼ cup vegan sour cream 1 teaspoon ground black pepper 1 Tablespoon lemon juice 1 Tablespoon chopped fresh parsley Shell beans and remove skins.
Journal Article
The Effect of a Mediterranean Meal on Sprague Dawley Rats DMBA-Induced Mammary Tumors
Paula C. Pereira1, A. Filipa Vicente1, Maria F. Mesquita1 and António S. Cabrita21Laboratório de Bioquímica, CiiEm (Centro de Investigação Interdisciplinar Egas Moniz), Egas Moniz, Cooperativa de Ensino Superior, C.R.L., Quinta da Granja, Monte de Caparica, 2829-5911 Caparica, Portugal. 2Institute of Experimental Pathology, Faculty of Medicine, Coimbra University Rua Larga, 3004-504 Coimbra, Portugal. AbstractThe present study intents to find a possible protective role of a Mediterranean type meal on mammary carcinogenesis. Several factors have been associated with breast cancer risk, genetics and environment are the most pointed out in epidemiologic and experimental studies. Diet is an environmental factor that can promote or prevent disease, being responsible for almost 35% of total cancer cases. A total of 72 female rats 50 days old were randomly divided in three groups of 24 rats and housed 4 in each plastic cage in a holding room under constant conditions of 22 ± 2 °C, 55 ± 10% humidity and a 12 h light/dark cycle. All the animals were submitted to the administration of 20 mg of 7, 12 dimethylbenzanthracene (DMBA) in olive oil, by gavages, except group A. The same defined standard food was provided for all the animals in group A and B, supplemented with a Mediterranean meal in group C. All the animals were sacrificed by the end of 150 days. Total carcinoma number did not differ significantly between Groups B and C and there were not found any neoplastic lesions in Group A. Most tumors showed a mixed architectural pattern, with cribriform and papillary areas, comedocarcinoma and necrosis was only seen in Group B. Histopathologic analysis showed that Group C tumors had lower mitotic activity and Pattern Grades, but higher Nuclear Grades. Mediterranean diet type meal showed lower Pattern Grades and lower Mitotic count in spite of that a higher nuclear pleomorphism was also found. Even so, tumors from Group C were better differentiated which can indicate lower malignancy.
Journal Article
Benefits of Mediterranean diet affirmed, again
Design: Between 1994 and 1999 as part of the European Prospective Investigation into Cancer and Nutrition, 22 043 people living in Greece completed a validated food-frequency questionnaire and were traced through official death registries (people with coronary artery disease, diabetes mellitus or cancer were excluded). The questionnaire included questions about alcohol intake, physical activity and smoking. The authors measured adherence to the diet by constructing a scale based on consumption of 9 components of the diet. The scale ranged from minimal adherence to the traditional Mediterranean diet (0) to maximal adherence (9). Results: Patients were followed for a median time of 3.7 years. The mortality benefit seen in this study was in the group aged 55 years or more who, as expected, accounted for most of the deaths. After adjustment for age, sex, smoking, body mass index, waist-hip ratio, education, level of physical activity, consumption of potatoes and eggs, and total energy intake, the hazard ratio for death from all causes for all ages combined resulting from a 2-point increment in Mediterranean diet score was 0.75 (95% confidence interval [CI] 0.64-0.87), for coronary artery disease 0.67 (95% CI 0.47-0.94) and for cancer 0.76 (95% CI 0.59-0.98).
Journal Article