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"Cooking, Mediterranean"
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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
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
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
