Suchergebnisse

Published in 1927 under title: The Congressional club cook book. ; Mode of access: Internet.

Lack of access to clean cooking is one dimension of energy poverty that has called the attention of many international organizations and policymakers, due to the relevance of cooking, as an energy service, in the satisfaction of essential needs. The present paper has two central objectives: it intends to characterize the population with energy deprivation for cooking and detect if their characteristics are coincident in Brazil and Argentina, and it analyses whether the selection of traditional fuels for cooking is related to the presence of other socioeconomic deprivations. To fulfill these objectives, an analysis of descriptive statistics is performed, and logistic models are estimated during the period 2004-2014. From the descriptive analysis, it is found that the socioeconomic characteristics of the population that presents energy deprivation in cooking are markedly different from those that are not deprived in this dimension. In turn, there is a strong dependence between the multidimensional deprivations and energy poverty in cooking.

Reliance on solid fuels for cooking is an indicator of energy poverty. Access to modern energy services - including electricity and clean fuels - is important for achieving the Millennium Development Goals. It can also reduce womens domestic burden of collecting fuelwood and allow them to pursue educational, economic, and other employment opportunities that can empower them and lead to increased gender equality. Similarly, the use of clean cooking and heating fuels in efficient appliances can reduce child mortality rates. Without access to modern energy services, the likelihood of escaping poverty is very low. Interventions to improve energy access to the poor have focused mainly on electricity access and have often neglected nonelectricity household energy access. Household energy for cooking in particular has received little policy attention in the overall energy sector dialogue, and consequently its lending volume remains low, in spite of the magnitude of the development challenges it represents. The objective of this note is to assist task teams with broad project design principles related to household energy for cooking. It follows five main reports produced by the World Bank Group over the last three years: (1) Household Cookstoves, Environment, Health, and Climate Change: A New Look at an Old Problem; (2) Household Energy Access for Cooking and Heating: Lessons Learned and the Way Forward; (3) One Goal, Two Paths Achieving Universal Access to Modern Energy in East Asia and Pacific; (4) Wood-Based Biomass Energy Development for Sub-Saharan Africa; and (5) What Have We Learned about Household Biomass Cooking in Central America? These reports make the case for a re-engagement of the World Bank Group in the household energy access sector. This note is organized into two sections: (a) context and background, and (b) project design principles.

Clean cooking has emerged as a major concern for global health and development because of the enormous burden of disease caused by traditional cookstoves and fires. The World Health Organization has developed new indoor air quality guidelines that few homes will be able to achieve without replacing traditional methods with modern clean cooking technologies, including fuels and stoves. However, decades of experience with improved stove programs indicate that the challenge of modernizing cooking in impoverished communities includes a complex, multi-sectoral set of problems that require implementation research. The National Institutes of Health, in partnership with several government agencies and the Global Alliance for Clean Cookstoves, has launched the Clean Cooking Implementation Science Network that aims to address this issue. In this article, our focus is on building a knowledge base to accelerate scale-up and sustained use of the cleanest technologies in low- and middle-income countries. Implementation science provides a variety of analytical and planning tools to enhance effectiveness of clinical and public health interventions. These tools are being integrated with a growing body of knowledge and new research projects to yield new methods, consensus tools, and an evidence base to accelerate improvements in health promised by the renewed agenda of clean cooking. ; Fil: Rosenthal, Joshua. National Institutes Of Health. Fogarty International Center; Estados Unidos ; Fil: Balakrishnan, Kalpana. Sri Ramachandra University; India ; Fil: Bruce, Nigel. University of Liverpool; Reino Unido ; Fil: Chambers, David. National Institutes of Health. National Cancer Institute; Estados Unidos ; Fil: Graham, Jay. The George Washington University; Estados Unidos ; Fil: Jack, Darby. Columbia University; Estados Unidos ; Fil: Kline, Lydia. National Institutes Of Health. Fogarty International Center; Estados Unidos ; Fil: Masera, Omar Raul. Universidad Nacional Autónoma de México; México ; Fil: Mehta, Sumi. Global Alliance for Clean Cookstoves; Estados Unidos ; Fil: Mercado, Ilse Ruiz. Universidad Nacional Autónoma de México; México ; Fil: Neta, Gila. National Institutes of Health. National Cancer Institute; Estados Unidos ; Fil: Pattanayak, Subhrendu. University of Duke; Estados Unidos ; Fil: Puzzolo, Elisa. Global LPG Partnership; Estados Unidos ; Fil: Petach, Helen. U.S. Agency for International Development; Estados Unidos ; Fil: Punturieri, Antonello. National Heart, Lung, and Blood Institute; Estados Unidos ; Fil: Rubinstein, Adolfo Luis. Instituto de Efectividad Clínica y Sanitaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina ; Fil: Sage, Michael. Centers for Disease Control and Prevention; Estados Unidos ; Fil: Sturke, Rachel. National Institutes Of Health. Fogarty International Center; Estados Unidos ; Fil: Shankar, Anita. University Johns Hopkins; Estados Unidos ; Fil: Sherr, Kenny. University of Washington; Estados Unidos ; Fil: Smith, Kirk. University of California at Berkeley; Estados Unidos ; Fil: Yadama, Gautam. Washington University in St. Louis; Estados Unidos

Cross‐contamination and undercooking are major factors responsible for campylobacteriosis and as such should be incorporated in microbiological risk assessment. A previous paper by van Asselt et al.(1) quantified cross‐contamination routes from chicken breast fillet via hand, cutting board, and knife ending up in a prepared chicken‐curry salad in the domestic kitchen. The aim of the current article was to validate the obtained transfer rates with consumer data obtained by video observations and microbial analyses of a home prepared chicken‐curry salad. Results showed a wide range of microbial contamination levels in the final salad, caused by various cross‐contamination practices and heating times varying from 2′44″ to 41′30″. Model predictions indicated that cooking times should be at least 8 minutes and cutting boards need to be changed after cutting raw chicken in order to obtain safe bacterial levels in the final salad. The model predicted around 75% of the variance in cross‐contamination behavior. Accuracy of the model can further be improved by including other cross‐contamination routes besides hands, cutting boards, and knives. The model proved to be fail‐safe, which implies it can be used as a worst‐case estimate to assess the importance of cross‐contamination in the home.