Wider impacts of a 10-week community cooking skills program - Jamie's Ministry of Food, Australia

Jamie's Ministry of Food (JMoF) Australia is a 10-week community-based cooking skills program which is primarily aimed at increasing cooking skills and confidence and the promotion of eating a more nutritious diet. However, it is likely that the program influences many pathways to behaviour change. This paper explores whether JMoF impacted on known precursors to healthy cooking and eating (such as attitudes, knowledge, beliefs, cooking enjoyment and satisfaction and food purchasing behaviour) and whether there are additional social and health benefits which arise from program participation.

Ships, planes and automobiles – the perils and pluses of place - making in an outer Melbourne suburb

Building a new suburb is increasingly seen as creating a “place” as well as a set of houses and neighbourhoods. Developers view “place-making” as a way to differentiate one estate from another and to capture a market segment; planners see the practice as the basis of good master planning. Local governments too support the concept to give residents a sense of pride and identity. While usually seen as a contemporary exercise, imprinted on the blank slate of greenfield sites, the experience of at least one outer suburb suggests that place-making is as much historical as contemporary and may be both a welcome element of a community and a focus of disaffection. The example of Point Cook in Melbourne’s west offers a range of iconic “places” – historical and contemporary markers of identity and difference – which have formed both the basis of local pride but also tension. Thus the RAAF base, Point Cook Homestead and Werribee Mansion long pre-dated the expansion of the city but they have been embraced as centres of pride, historical achievement and as tourist attractions. In contrast, a massive pirate-ship playground built in the centre of a park by a developer as a marker of difference and centre of community attraction was widely appreciated before being burned to the ground! This paper will report on a sample of resident experiences of place-making in outer suburban Melbourne which highlights some of the local complexities of place-making.

The importance of taste on dietary choice, behaviour and intake in a group of young adults

The 'taste of food' plays an important role in food choice. Furthermore, foods high in fat, sugar and salt are highly palatable and associated with increased food consumption. Research exploring taste importance on dietary choice, behaviour and intake is limited, particularly in young adults. Therefore, in this study a total of 1306 Australian university students completed questionnaires assessing dietary behaviors (such as how important taste was on food choice) and frequency of food consumption over the prior month. Diet quality was also assessed using a dietary guideline index. Participants had a mean age of 20 ± 5 years, Body Mass Index (BMI) of 22 ± 3 kg/m(2), 79% were female and 84% Australian. Taste was rated as being a very or extremely important factor for food choice by 82% of participants. Participants who rated taste as highly important, had a poorer diet quality (p = 0.001) and were more likely to consume less fruit (p = 0.03) and vegetables (p = 0.05). Furthermore, they were significantly more likely to consume foods high in fat, sugar and salt, including chocolate and confectionary, cakes and puddings, sweet pastries, biscuits, meat pies, pizza, hot chips, potato chips, takeaway meals, soft drink, cordial and fruit juice (p = 0.001-0.02). They were also more likely to consider avoiding adding salt to cooking (p = 0.02) and adding sugar to tea or coffee (p = 0.01) as less important for health. These findings suggest that the importance individuals place on taste plays an important role in influencing food choice, dietary behaviors and intake.

Influence of fuel-borne oxygen on European stationary cycle: diesel engine performance and emissions with a special emphasis on particulate and NO emissions

Exploration of sustainable fuels and their influence on reductions in diesel emissions are nowadays a challenge for the engine and fuel researchers. This study investigates the role of fuel-borne oxygen on engine performance and exhaust emissions with a special emphasis on diesel particulate and nitric oxide (NO) emissions. A number of oxygenated-blends were prepared with waste cooking biodiesel as a base oxygenated fuel. Triacetin, a derivative from transesterified biodiesel was chosen for its high oxygen content and superior fuel properties. The experimental campaign was conducted with a 6-cylinder, common rail turbocharged diesel engine equipped with highly precise instruments for nano and other size particles and other emissions. All experiments were performed in accordance with European Stationary Cycle (ESC 13-mode). A commercial diesel was chosen as a reference fuel with 0% oxygen and five other oxygenated blends having a range of 6.02–14.2% oxygen were prepared. The experimental results revealed that the oxygenated blends having higher a percentage of fuel-borne oxygen reduced particulate matter (PM), particle number (PN), unburned hydrocarbon (UBHC) and carbon monoxide (CO) emissions to a significantly low level with a slight penalty of NO emissions. The main target of this study was to effectively utilise triacetin as an additive for waste cooking biodiesel and suppress emissions without deteriorating engine performance. The key finding of this investigation is the significant reductions in both particle mass and number emissions simultaneously without worsening engine performance with triacetin-biodiesel blends. Reductions in both particle mass and number emissions with a cost-effective additive would be a new dimension for the fuel and engine researchers to effectively use triacetin as an emission suppressor in the future.