1.
Ecol Food Nutr
; 49(1): 61-71, 2010.
Article
in English
| MEDLINE
| ID: mdl-21883089
ABSTRACT
The objective of this article is to provide information on cooking techniques used by two rural communities of Yucatán. We used a 24-hour recall method with 275 participants consuming 763 dishes. Dishes were classified according to cooking technique: 205 were lard-fried (27%), 169 oil-fried (22%), and 389 boiled/grilled (51%). The smaller more secluded community (San Rafael) consumed more fried dishes than the larger community (Uci) (54% versus 45%) and used more lard-frying than Uci (65% versus 46%). The more extensive use of lard in the smaller community appears to be due to fewer modernizing influences such as the availability and use of industrialized vegetable oils.
Subject(s)
Cooking/methods , Diet , Dietary Fats/administration & dosage , Health Promotion , Indians, Central American , Rural Health , Social Change , Adult , Aged , Culture , Diet/adverse effects , Diet/ethnology , Dietary Fats/adverse effects , Family , Female , Food/adverse effects , Food/classification , Humans , Male , Mexico , Middle Aged , Plant Oils/administration & dosage , Plant Oils/adverse effects , Surveys and Questionnaires , Young Adult
2.
Rev. enferm. Inst. Mex. Seguro Soc
; 14(1): 51-55, Enero.-Abr. 2006.
Article
in Spanish
| LILACS, BDENF - Nursing
| ID: biblio-968640
3.
Rev. enferm. Inst. Mex. Seguro Soc
; 10(3): 145-149, Sep.-Dic. 2002. tab, graf
Article
in Spanish
| LILACS, BDENF - Nursing
| ID: biblio-981896