Modifications of physical and chemical parameters of the air in the process of food preparation in household kitchens in the Republic of Moldova

Abstract

Objectives. The aim of the study was the evaluation of the air quality in the process of food preparation in rural households of the Republic of Moldova. Material and methods. The study was conducted in three areas of the Republic of Moldova (northern, central and southern areas). We evaluated the temperature, the relative humidity of the air, as well as the carbon dioxide and the carbon monoxide in the air. The measurements were carried out during summertime, with Air Quality Monitor 500 in 4 stages: before the cooking process, one hour after the beginning of the cooking process, at the end of the cooking process and one hour after the end of the cooking process. Results. The air temperature and the relative humidity rose the most in the process of food preparation in the room designed for living. In ¾ of the households, the concentration of the carbon dioxide in the room designed for living surpassed the limit of the norms maximum to 0.3 mg/l. The concentration of carbon monoxide was detected in few cases, especially during food preparation in rooms designed for living and summer kitchens when the fuel sources were biomass and cereal crops residues. Conclusions. Air quality worsens towards the end of the cooking process and in most cases it is maintained over an hour after the end of the preparation process, representing a source of indoor pollution to the whole family.

Sustainable vs. Unsustainable Food Consumption Behaviour: A Study among Students from Romania, Bulgaria and Moldova

“…Accordingly, we analysed the consumption behaviour of the respondents regarding the food and beverage groups considered healthy, selecting the following items from the list included in the questionnaire: Black/wholemeal bread/graham, fresh fruits and vegetables, oilseeds, milk, yogurt, cheese, chicken, turkey, fish, seafood, olive oil, plain water, and tea. This selection was made according to healthy eating guidelines from Romania, Bulgaria, and Moldova [50][51][52].…”

“…Pork meat is also rich in saturated fatty acids. High levels of salt are found in processed and canned foods (canned meat, canned pâtés, semi-prepared foods), and high amounts of sugar are found in industrially obtained sweets and sugar-sweetened beverages (soft drinks, energy drinks) [50][51][52]. These foods may promote noncommunicable diseases, including cardiovascular disease, type 2 diabetes, and certain types of cancer [17,[50][51][52].…”

“…High levels of salt are found in processed and canned foods (canned meat, canned pâtés, semi-prepared foods), and high amounts of sugar are found in industrially obtained sweets and sugar-sweetened beverages (soft drinks, energy drinks) [50][51][52]. These foods may promote noncommunicable diseases, including cardiovascular disease, type 2 diabetes, and certain types of cancer [17,[50][51][52]. In the case of beverages (energy drinks, coffee, light alcoholic drinks-beer, wine) they are also associated with a variety of adverse effects in terms of young people health [53,55,56].…”