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The present book is the result of the research motivated by the limited knowledge on personal exposure to cooking of food and emission contributed specifically by it. The book will be useful to the homemakers, the interior designers and the general people concerned with the welfare of the women and the organisations working towards giving a good quality of life to the women. The women will know how to improve the quality of life and the indoor physical aspects of the workplace. This research seeks to investigate the indoor air quality while cooking a standard Gujarati meal for a nuclear family. Our perspective is concentrated upon the release and analysis of gases by the food content while cooking. Since cooking is an integral part of everyday activity, compromising or reducing the activity itself is irrelevant. This leaves no other option than to conduct the activity efficiently keeping in mind that the major sufferers i.e. low and middle class people, cannot spend lavishly on costly options. Thus the present book is the result of the research motivated by the limited knowledge on personal exposure to cooking of food and emission contributed specifically by it.
About the author
O Dr. Sarjoo Patel é Professor Assistente no Departamento de Gestão de Recursos Familiares e Comunitários (Gestão Doméstica), Faculdade de Ciências Familiares e Comunitárias, Universidade Maharaja Sayajirao de Baroda, Vadodara, Guarat, Índia.
