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1.
BMC Vet Res ; 17(1): 358, 2021 Nov 20.
Artigo em Inglês | MEDLINE | ID: mdl-34798889

RESUMO

BACKGROUND: Homemade diets are a worldwide trend, and many recipes are currently available on websites but may not be considered balanced. This study aimed to evaluate if the number of ingredients, supplement, or vegetarian/vegan-only ingredients included in a recipe influence the nutrient content of homemade diets for dogs and cats. Chemical analyses were performed on 75 diets for dogs and 25 for cats prepared according to websites' recipes, and minerals were analyzed by inductively coupled plasma optical emission spectrometry (ICP-OES). RESULTS: Canine diets that met fat requirements had more ingredients than those below recommendations. None of the cat diets met iron requirements, and feline diets that met requirements of manganese had fewer ingredients and those that supplied requirements of protein and sodium had more ingredients than the diets below recommendations (p < 0.05). Non-supplemented canine and feline diets had calcium and calcium:phosphorus ratio below recommendations (p < 0.05). Non-supplemented feline diets had lower sodium and iron, and zinc levels were below recommendation in diets for both species. Diets with animal products for dogs had higher levels of protein and zinc, although zinc was deficient in both groups, and there were higher amounts of crude fiber, magnesium, and manganese in vegetarian/vegan diets (p < 0.05). Diets with animal products for cats had higher levels of protein (p = 0.003), but there was a higher amount of crude fiber (p = 0.014) in vegetarian/vegan diets. CONCLUSION: The number of ingredients and vegetarian/vegan preparation did not guarantee nutritional adequacy of diets, and the presence of supplement did not ensure a balanced diet.


Assuntos
Ração Animal/análise , Livros de Culinária como Assunto , Dieta/veterinária , Animais , Gatos , Dieta Vegetariana/veterinária , Suplementos Nutricionais , Cães , Minerais/análise , Nutrientes/análise
2.
Nutrients ; 13(8)2021 Aug 21.
Artigo em Inglês | MEDLINE | ID: mdl-34445040

RESUMO

Food insecurity is a persistent issue among individuals with low income and is associated with various nutrition- and health-related consequences. Creative approaches to increasing food access should be investigated as possible solutions. Meal kits, which are boxes or bags of fresh and shelf-stable ingredients for one or more meals, along with a step-by-step recipe showing how to cook each meal at home, may serve as a creative solution. Meal kits have historically been marketed to higher-income demographics. The purpose of this pilot study was to investigate the utilization, acceptability, and willingness to pay for a healthy meal kit program among African American main food preparers with children and low income (n = 36). Participants received a healthy meal kit with three recipes and ingredients, a cooking incentive, and a nutrition handout weekly for six weeks. Data were collected on participants' use, acceptability, and willingness to pay for the meal kits and analyzed using descriptive statistics. The intervention was highly utilized, and participants reported high acceptability ratings for most recipes. After the intervention, participants were willing to pay $88.61 ± 47.47 for a meal kit with three meals, each with four portions, which was higher than indicated at baseline and similar to the cost to produce the kits. Meal kits may offer a creative solution to improving food access if affordable for families with low income.


Assuntos
Afro-Americanos , Livros de Culinária como Assunto/economia , Culinária/economia , Comportamento Alimentar , Assistência Alimentar/economia , Insegurança Alimentar/economia , Renda , Determinantes Sociais da Saúde/economia , Adulto , Comportamento do Consumidor , Análise Custo-Benefício , Dieta Saudável/economia , Comportamento Alimentar/etnologia , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Valor Nutritivo , Projetos Piloto , Determinantes Sociais da Saúde/etnologia
3.
Food Chem Toxicol ; 155: 112431, 2021 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-34293428

RESUMO

This study aimed to devise innovative, tailor-made, appealing, tasty and semi-industrialized dishes, using sustainable and under-utilized seafood species (bib, common dab, common carp, blue mussel and blue whiting), that can meet the specific nutritional and functional needs of children (8-10-years), pregnant women (20-40-years) and seniors (≥60-years). Hence, contests were organised among cooking schools from 6 European countries and the best recipes/dishes were reformulated, semi-industrially produced and chemically and microbiologically evaluated. The dishes intended for: (i) children and pregnant women had EPA + DHA and I levels that reached the target quantities, supporting the claim as "high in I"; and (ii) seniors were "high in protein" (24.8%-Soup_S and 34.0%-Balls_S of the energy was provided by proteins), "high in vitamin B12", and had Na contents (≤0.4%) below the defined limit. All dishes reached the vitamin D target value. Sausages_C, Roulade_P, Fillet_P and Balls_S had a well-balanced protein/fat ratio. Roulade_P presented the highest n-3 PUFA/n-6 PUFA ratio (3.3), while Sausages_C the lowest SFA/UNS ratio (0.2). Dishes were considered safe based on different parameters (e.g. Hg-T, PBDEs, Escherichia coli). All represent dietary sources contributing to meet the reference intakes of target nutrients (33->100%), providing valuable options to overcome nutritional and functional imbalances of the three groups.


Assuntos
Livros de Culinária como Assunto , Valor Nutritivo , Alimentos Marinhos , Adulto , Idoso , Idoso de 80 Anos ou mais , Animais , Criança , Feminino , Peixes , Manipulação de Alimentos/métodos , Humanos , Pessoa de Meia-Idade , Gravidez , Alimentos Marinhos/análise , Adulto Jovem
4.
Ann Allergy Asthma Immunol ; 127(5): 575-578, 2021 11.
Artigo em Inglês | MEDLINE | ID: mdl-34233225

RESUMO

BACKGROUND: Double-blind, placebo-controlled oral food challenges are the gold standard in food allergy diagnosis. Nevertheless, proper masking of peanuts is particularly complex owing to their intense flavor and odor. Thus, it is important to use validated recipes to ensure their adequate masking during oral food challenges. OBJECTIVE: To design and validate recipes containing masked peanuts for double-blind, placebo-controlled oral food challenges. METHODS: Two types of products (cookies and a custard­type dessert) containing the masked peanuts and other ingredients with low allergenic potential were designed and validated. For this purpose, of the 24 initial cookie recipes and 12 initial custard recipes developed, those that did not exhibit significant differences in their texture were selected for sensory validation. RESULTS: Similarity triangle tests were performed using a panel of 36 selected tasters, enabling the validation of 1 pair of cookie recipes and 1 pair of custard-type dessert recipe, both with low allergenic potential and suitable for those with celiac disease and for vegans. CONCLUSION: The validated recipes are of clinical and research interest because they allow to confirm a peanut allergy and detect a wide range of tolerated threshold doses, which makes it possible to provide specific indications for each patient.


Assuntos
Alérgenos/administração & dosagem , Culinária/métodos , Hipersensibilidade a Amendoim/diagnóstico , Arachis , Livros de Culinária como Assunto , Método Duplo-Cego , Alimentos/efeitos adversos , Humanos
5.
Nutrients ; 13(6)2021 May 23.
Artigo em Inglês | MEDLINE | ID: mdl-34071009

RESUMO

Dining is an essential part of human life. In order to pursue a healthier self, more and more people enjoy homemade cuisines. Consequently, the amount of recipe websites has increased significantly. These online recipes represent different cultures and cooking methods from various regions, and provide important indications on nutritional content. In recent years, the development of data science made data mining a popular research area. However, only a few researches in Taiwan have applied data mining in the studies of recipes and nutrients. Therefore, this work aims at utilizing machine learning models to discover health-related insights from recipes on social media. First, we collected over 15,000 Chinese recipes from the largest recipe website in Taiwan to build a recipe database. We then extracted information from this dataset through natural language processing methodologies so as to better understand the characteristics of various cuisines and ingredients. Thus, we can establish a classification model for the automatic categorization of recipes. We further performed cluster analysis for grouping nutrients to recognize the nutritional differences for each cluster and each cuisine type. The results showed that using the support vector machine (SVM) model can successfully classify recipes with an average F-score of 82%. We also analyzed the nutritional value of different cuisine categories and the possible health effects they may bring to the consumers. Our methods and findings can assist future work on extracting essential nutritional information from recipes and promoting healthier diets.


Assuntos
Livros de Culinária como Assunto , Mineração de Dados , Dieta , Valor Nutritivo , Mídias Sociais , Análise por Conglomerados , Culinária , Gerenciamento de Dados , Dieta Saudável , Humanos , Aprendizado de Máquina , Modelos Teóricos , Nutrientes , Estado Nutricional , Taiwan
6.
Nutrients ; 13(4)2021 Apr 03.
Artigo em Inglês | MEDLINE | ID: mdl-33916663

RESUMO

Social media is increasingly becoming a significant source of information for parents, including about feeding young children. However, little attention has been given to the characteristics of recipes for infants and young children and how they interact with parental perceptions regarding food decisions shared by users on social media. Building on findings related to shared recipe components and parental food choices, between December 2019 and July 2020, this study retrospectively collected 80 shared recipes each from five Thai Facebook groups. This extraction created 379 shared recipes with 1751 peers' commentaries on the shared recipes' posts. The shared recipes were classified and components quantified across child age groups, then the textual contents around the reasons behind the food choices were described qualitatively. The results showed that there were differences in meal types, food ingredients, and seasoning used across child age groups. Further analysis found that food allergy awareness was one driving concern behind parental perceptions on food choices in children's diets. These concerns resulted in delays in the introduction of animal-source foods. Moreover, peers' commentaries on shared recipes offered a venue for exchanging experiences with food products. Because of the potential influence on parental beliefs and perceptions, further studies are required to understand the impact of existing online communities on actual feeding practices.


Assuntos
Livros de Culinária como Assunto/estatística & dados numéricos , Comportamento de Busca de Informação , Pais/psicologia , Mídias Sociais/estatística & dados numéricos , Fenômenos Fisiológicos da Nutrição Infantil , Pré-Escolar , Comportamento Alimentar/psicologia , Feminino , Preferências Alimentares/psicologia , Humanos , Lactente , Disseminação de Informação/métodos , Masculino , Infuência dos Pares , Pesquisa Qualitativa , Estudos Retrospectivos , Tailândia
7.
Nat Hum Behav ; 5(7): 878-891, 2021 07.
Artigo em Inglês | MEDLINE | ID: mdl-33542529

RESUMO

Spicier food in hot countries has been explained in terms of natural selection on human cultures, with spices with antimicrobial effects considered to be an adaptation to increased risk of foodborne infection. However, correlations between culture and environment are difficult to interpret, because many cultural traits are inherited together from shared ancestors, neighbouring cultures are exposed to similar conditions, and many cultural and environmental variables show strong covariation. Here, using a global dataset of 33,750 recipes from 70 cuisines containing 93 different spices, we demonstrate that variation in spice use is not explained by temperature and that spice use cannot be accounted for by diversity of cultures, plants, crops or naturally occurring spices. Patterns of spice use are not consistent with an infection-mitigation mechanism, but are part of a broader association between spice, health, and poverty. This study highlights the challenges inherent in interpreting patterns of human cultural variation in terms of evolutionary pressures.


Assuntos
Clima , Evolução Cultural , Alimentos , Infecções , Especiarias , Biodiversidade , Livros de Culinária como Assunto , Produtos Agrícolas , Diversidade Cultural , Cultura , Fatores Econômicos , Meio Ambiente , Humanos , Comportamento de Redução do Risco , Fatores Socioeconômicos
8.
Farm. comunitarios (Internet) ; 13(1): 24-31, ene. 2021.
Artigo em Espanhol | IBECS | ID: ibc-199750

RESUMO

Dentro de las políticas farmacéuticas, el Estado se ha interesado por la receta médica como documento legal de prescripción y de dispensación de medicamentos y productos sanitarios, contribuyendo a la mejora en la seguridad del paciente. Con el objetivo de medir la cumplimentación de las recetas que llegan a la farmacia comunitaria se realizó un estudio observacional transversal, durante dos meses de 2019, revisando todas las recetas en soporte papel presentadas para su dispensación en cinco farmacias. En ese intervalo se recibieron un total de 33.463 recetas, 30.085 (89,90 %) eran electrónicas y 3.378 (10,10 %) en papel. De estas, 841 (25 %) eran del Sistema Nacional de Salud (SNS), 931 (27 %) de MUFACE, 362 (11 %) de ISFAS, 28 (1 %) de MUGEJU, 201 (6 %) de otras mutuas y 1.015 (30 %) de asistencia sanitaria privada. Cuando se analizó el número y porcentaje de recetas en papel que podían ser dispensadas legalmente, se observó que sólo 130 (65 %) recetas de otras mutuas, 30 (4 %) recetas del SNS y 34 (3 %) recetas privadas estaban correctamente cumplimentadas. Por tanto, sólo 194 de las 3.378 recetas en papel analizadas (6 %) que se han recibido durante dos meses en las cinco farmacias podían ser dispensadas de acuerdo con la ley actual. Cuando las recetas no están correctamente cumplimentadas, con los datos básicos obligatorios, indispensables para la validez de la receta médica, la seguridad del paciente puede verse comprometida y los profesionales sanitarios que prescriben y los que dispensan los medicamentos se exponen a sanciones


Within the pharmaceutical policies, the State has been interested in the medical prescription as a legal document of prescription and dispensing medicines and health products contributing to the improvement in patient safety. To measure the degree of compliance of the prescriptions that arrive at the community pharmacy, a cross-sectional observational study was conducted for two months of 2019 to review all the prescriptions on paper presented for dispensing in five pharmacies. Within this period, a total of 33463 prescriptions were received 30085 (89.90%) were electronic and 3378 (10.10%) were on paper. Of these, 841 (25%) came from the public health system, 931 (27%) from MUFACE, 362 (11%) from ISFAS, 28 (1%) from MUGEJU, 201 (6%) other organizations and 1015 (30%) from private healthcare. When the number and percentage of paper prescriptions that could be legally dispensed was analysed, it was observed that only 130 (65%) prescriptions of other organizations, 30 (4%) of the public health system and 34 (3%) of private healthcare were correctly completed. Therefore, only 194 of the 3,378 paper prescriptions (6%) received during two months in the five community pharmacies could be dispensed according to current law. When the prescriptions are not correctly filled, with the mandatory basic data, indispensable for the validity of the medical prescription, the patient's safety can be compromised and the prescribing health professionals and those who dispense the medications are exposed to sanctions


Assuntos
Humanos , Medicamentos sob Prescrição/normas , Prescrições/normas , Farmácias/organização & administração , Livros de Culinária como Assunto/legislação & jurisprudência , Receitas Médicas de Controle Especial , Política de Saúde/legislação & jurisprudência , Comercialização de Produtos , Segurança do Paciente , Estudos Transversais , Livros de Culinária como Assunto/métodos
9.
J Nutr Educ Behav ; 52(2): 134-144, 2020 02.
Artigo em Inglês | MEDLINE | ID: mdl-31446110

RESUMO

OBJECTIVE: This study evaluated consumer acceptance of recipes in a nutrition education intervention and assessed participants' intentions to change dietary behaviors. DESIGN: Study participants tasted and evaluated 16 recipes in the University of Georgia Food Talk curriculum using the 9-point hedonic scale and indicated their likelihood of engaging in behaviors to improve diet quality on a similar, ordinal scale. SETTING AND PARTICIPANTS: Convenience samples of 89 to 122 adult participants in the Expanded Food and Nutrition Education Program in Georgia evaluated each recipe. INTERVENTION: Eight interactive nutrition education sessions in which study participants sampled and evaluated 2 recipes per session. MAIN OUTCOME MEASURES: Mean scores for overall liking of each recipe and likelihood of engaging in promoted behaviors to improve diet quality were outcomes of interest. ANALYSIS: Descriptive statistics were generated. Relationships between overall liking of recipes and intention to engage in promoted behaviors were assessed with Spearman correlation coefficients. RESULTS: Results showed that 13 of the 16 recipes in the curriculum met criteria for acceptable sensory quality. Overall liking was significantly correlated with participants' intentions to engage in behaviors to improve diet quality. Notable age- and sex-related differences were identified. CONCLUSIONS AND IMPLICATIONS: Evaluations of consumer acceptance may be useful in interventions designed to improve diet quality through the introduction of new recipes as improving consumer acceptance of recipes may improve program outcomes.


Assuntos
Comportamento do Consumidor/estatística & dados numéricos , Livros de Culinária como Assunto , Preferências Alimentares/fisiologia , Educação em Saúde/métodos , Ciências da Nutrição/métodos , Adolescente , Adulto , Idoso , Feminino , Georgia , Humanos , Masculino , Pessoa de Meia-Idade , Pobreza , Adulto Jovem
10.
Buenos Aires; s.n; 2020. 16 p. ilus.
Não convencional em Espanhol | InstitutionalDB, BINACIS, UNISALUD | ID: biblio-1398644

RESUMO

El Proyecto "Cocinando Salud" tuvo como uno de sus objetivos principales la formación de promotores comunitarios en alimentación saludable, capacitados en técnicas culinarias basadas en la diversidad cultural. Para esto se realizaron talleres de cocina donde se decidió conjuntamente sobre las comidas y preparaciones a incluir en el recetario que ahora se presenta. Se sintetiza la experiencia del proyecto, y se incluyen las recetas de comidas que forman parte de la identidad culinaria de los participantes y puedan ser una opción saludable en otras organizaciones comunitarias.


Assuntos
Culinária/métodos , Características Culturais , Livros de Culinária como Assunto , Alimentos, Dieta e Nutrição , Dieta Saudável/tendências , Cultura Popular
11.
Ann Ig ; 31(6): 576-581, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-31616901

RESUMO

The WHO Global Action Plan on physical activity underlines the binomial "diet and physical activity" for the maintenance of well-being state. The adequate nutritional intake is required for sport and can be achieved by a well-adjusted diet without adding artificial food supplements, whose abuse can even represent a risk and appear as an antechamber of doping. Within a national doping prevention project, a peer education tool was realized in the form of a book and e-book, based on the principle of the Mediterranean Diet as an effective nutritional support in sport and physical activity. This health-literacy book contains recipes from all Italian regions revised for their capability to satisfy sport nutritional needs.


Assuntos
Atletas , Dieta Mediterrânea , Exercício Físico/fisiologia , Educação em Saúde/métodos , Livros , Livros de Culinária como Assunto , Dieta , Suplementos Nutricionais , Doping nos Esportes/prevenção & controle , Humanos , Itália , Grupo Associado
12.
J Nutr Sci ; 8: e5, 2019.
Artigo em Inglês | MEDLINE | ID: mdl-30828448

RESUMO

Dietary trends and changing lifestyle patterns have been associated with the increasing occurrence of obesity in the Western world. These dietary trends are commonly studied using longitudinal food consumption surveys. An alternative to studying changes in eating behaviour may be found in recipe analysis of traditional cookbooks. Few such studies exist, however, and it is unclear whether dietary trends over time can be identified this way. The present paper analyses full-meal recipes from a traditional Dutch cookbook between 1950 and 2010. The selected recipes show an increase in energy density. Additionally, the protein weight per kcal increased. In general, the observed trends are similar to those identified by the Dutch National Food Consumption Survey. The analysis therefore suggests that traditional cookbooks can be used as an indicator to identify dietary trends over time, although further studies are necessary to support this hypothesis.


Assuntos
Culinária , Dieta/tendências , Peso Corporal , Livros de Culinária como Assunto , Inquéritos sobre Dietas , Proteínas na Dieta , Ingestão de Energia , Europa (Continente) , Comportamento Alimentar , Humanos , Estilo de Vida , Refeições , Obesidade
13.
Int J Behav Nutr Phys Act ; 16(1): 1, 2019 01 03.
Artigo em Inglês | MEDLINE | ID: mdl-30606197

RESUMO

BACKGROUND: Strategies to optimize early-life nutrition provide an important opportunity for primary prevention of childhood obesity. Interventions that can be efficiently scaled-up to the magnitude needed for sustainable childhood obesity prevention are needed. The objective of this study was to evaluate the effects of an eHealth intervention on parental feeding practices and infant eating behaviors. METHODS: The Norwegian study Early Food for Future Health is a randomized controlled trial. Parents were recruited via social media and child health clinics during spring 2016 when their child was aged 3 to 5 months. In total 718 parents completed a web-based baseline questionnaire at child age 5.5 months. The intervention group had access to a webpage with monthly short video clips addressing specific infant feeding topics and age-appropriate baby food recipes from child age 6 to 12 months. The control group received routine care. The primary outcomes were child eating behaviors, dietary intake, mealtime routines and maternal feeding practices and feeding styles. The secondary outcomes were child anthropometry. This paper reports outcomes at child age 12 months. RESULTS: More than 80% of the intervention group reported viewing all/most of the video clips addressing infant feeding topics and indicated that the films were well adapted to the child's age and easy to understand. Children in the intervention group were served vegetables/fruits more frequently (p = 0.035) and had tasted a wider variety of vegetables (p = 0.015) compared to controls. They were also more likely to eat family breakfast (p = 0.035) and dinner (p = 0.011) and less likely to be playing or watching TV/tablet during meals (p = 0.009) compared to control-group children. We found no group differences for child anthropometry or maternal feeding practices. CONCLUSIONS: Our findings suggest that the eHealth intervention is an appropriate and feasible tool to propagate information on healthy infant feeding to Norwegian mothers. Our study also suggests that anticipatory guidance on early protective feeding practices by such a tool may increase young children's daily vegetable/fruit intake and promote beneficial mealtime routines. TRIAL REGISTRATION: ISRCTN, ISRCTN13601567. Registered 29 February 2016, http://www.isrctn.com/ISRCTN13601567.


Assuntos
Dieta , Comportamento Alimentar , Promoção da Saúde/métodos , Telemedicina , Adulto , Antropometria , Livros de Culinária como Assunto , Aconselhamento , Ingestão de Alimentos , Feminino , Frutas , Humanos , Lactente , Comportamento do Lactente , Masculino , Refeições , Mães , Noruega , Pais , Obesidade Pediátrica/prevenção & controle , Inquéritos e Questionários , Verduras
14.
Nutr Diet ; 76(1): 75-81, 2019 02.
Artigo em Inglês | MEDLINE | ID: mdl-30155956

RESUMO

AIMS: The aims of the present study were to assess the prevalence of recipes about invalid cookery in Australian cookbooks published from 1860 to 1950; describe the dishes regarded as suitable for invalids and summarise the advice about how best to feed invalids or convalescents in the home. METHODS: Using published bibliographies, the Trove database, and the author's private collection, all available cookbooks published in Australia up to 1950 were reviewed and all recipes and advice about feeding invalids were recorded. RESULTS: Eight hundred and eighty-nine book titles were examined and 25% contained some recipes specifically designed for people who were sick or convalescing. One thousand, four hundred and seventy-one different recipes were recorded with more than half for beverages, desserts and soups. The most common recipes were for beef tea, barley water, gruel and meat broths. Advice about feeding focused on the food requirements of invalids, safe and appealing meal service, cooking methods and suitable food choices. The recipes and advice did not appear to change substantially over the nine decades and most did not appear to be based on any clear scientific evidence. CONCLUSIONS: Many of the general principles of invalid cookery in these books are similar to the requirements of the light diet, commonly used in Australian hospitals up until the 1980s. Further research into the source and rationale for the advice in these books would be worthwhile.


Assuntos
Livros de Culinária como Assunto/história , Livros de Culinária como Assunto/estatística & dados numéricos , Culinária/história , Culinária/estatística & dados numéricos , Austrália , Culinária/métodos , Bases de Dados Factuais , Dieta , Preferências Alimentares , História do Século XIX , História do Século XX , Hospitais , Humanos , Refeições , Carne
15.
Nutrients ; 10(10)2018 Oct 05.
Artigo em Inglês | MEDLINE | ID: mdl-30301131

RESUMO

Food blogs are an increasingly popular source of information about food and nutrition. There is a perception that foods published on clean eating blogs, which promote unprocessed foods, are healthier than comparable foods without these claims. However, foods with these claims and their nutrient composition have not previously been evaluated. The purpose of the study was to describe the nutritional content of clean eating recipes compared to recipes without clean eating claims and the nutritional guidelines published by the World Health Organisation (WHO). Clean eating recipes were systematically selected from 13 popular clean eating blogs and were described and compared with control recipes without clean eating claims. The nutrient profiles from the included recipes were summarised and evaluated against criteria from WHO recommendations for chronic disease prevention and criteria from the U.K. Food Standards Agency. Data for 86 clean eating recipes were extracted that represented five food categories: breakfast, snacks, treats, desserts, and smoothies. These were matched with 86 control recipes without clean eating claims. The clean eating recipes, per portion, provide the equivalent of 15% of daily energy intake. The average serving sizes were not significantly different between clean eating and control recipes. Overall, the clean eating recipes contained significantly more protein (8.1 ± 7.3 g vs. 5.7 ± 4.1 g, p = 0.01), fat (15.8 ± 10.6 g vs. 12.4 ± 9.3 g, p = 0.03), and fibre (5.0 ± 4.3 g vs. 2.8 ± 2.9 g, p < 0.01) per serving than control recipes. There were no significant differences between clean eating and control recipes with respect to the energy (1280 ± 714 kJ vs. 1137 ± 600 kJ, p = 0.16), carbohydrate (31.5 ± 27.3 g vs. 33.9 ± 19.4 g, p = 0.51), sugar (21.1 ± 20.9 g vs. 23.2 ± 14.9 g, p = 0.46), and sodium content (196.7 ± 269 vs. 155.8 ± 160.8, p = 0.23). Less than 10% of clean eating and control recipes met the WHO constraints for proportions of energy from fat and sugar intake. A simulated nutrient profile of an average clean and control recipe shows that nutrients for both are similarly classified as moderate to high in fat, saturated fat, salt, and sugar. Foods with clean eating claims contained the same amount of energy, sugar, and sodium as foods without those claims. Clean eating claims are potentially misleading for consumers who may believe these foods are healthy alternatives, potentially undermining people's efforts to eat a healthy diet.


Assuntos
Blogging , Livros de Culinária como Assunto , Dieta/normas , Rotulagem de Alimentos , Nutrientes/análise , Valor Nutritivo , Dieta Saudável , Ingestão de Alimentos , Comportamento Alimentar , Humanos , Refeições , Recomendações Nutricionais
16.
An Real Acad Farm ; 84(3): 301-311, jul.-sept. 2018. graf
Artigo em Espanhol | IBECS | ID: ibc-178064

RESUMO

En este trabajo se analizan los documentos conocidos como Recetario de Alba, que comprende la relación de medicamentos expedidos a la Casa de Alba entre los años 1469 y 1470. Dicho análisis ha servido no solo para conocer qué medicinas se usaban en el ámbito de las élites castellanas durante ese periodo, sino también para introducirnos en la práctica médica real y en el papel del boticario y la influencia del galenismo durante la segunda mitad del siglo XV. Para ello, se ha realizado, por un lado, la comprobación de quienes fueron los beneficiarios de los medicamentos, y por otro lado, la clasificación y el análisis de los medicamentos simples y compuestos anotados en dicho recetario, atendiendo a distintos aspectos como su naturaleza, vía de administración y consistencia


This work analyzes a number of documents known as the "Recetario de Alba" which comprises the medicines prescribed for the House of Alba between 1469 and 1470. This study has contributed not only to learn about the medicines used by Castilian social elites in this period, but also to introduce us to the real medical practice, the role of apothecaries and the influence of Galenism during the second half of 15th century. To this aim, the study has firstly checked the identity of the patients who received the treatments and then has carried out the classification and analysis of the simple and compound medicines mentioned in the recipe book have been carried out, according to different aspects like their nature, route of administration and consistency


Assuntos
História do Século XV , Papel Profissional , Uso de Medicamentos , Preparações Farmacêuticas/administração & dosagem , Preparações Farmacêuticas/classificação , Livros de Culinária como Assunto/métodos , Tratamento Farmacológico/métodos
17.
Comun. ciênc. saúde ; 29(supl. 1): 9-13, ago. 2018. tab
Artigo em Português | LILACS | ID: biblio-972700

RESUMO

INTRODUÇÃO: O Diabetes Mellitus é uma doença crônica caracterizada pelo aumento da glicemia. A alimentação saudável, principalmente no que tange à quantidade e ao tipo de carboidrato ingerido, está entre as ações não farmacológicas que auxiliam no controle glicêmico. OBJETIVO: descrever as etapas de elaboração de um livro de receitas regionalizado e adaptado para um grupo de diabéticos acompanhado semanalmente em uma unidade básica de saúde (UBS) do Distrito Federal. MÉTODOS: a intervenção ocorreu entre agosto e novembro de 2017 na UBS do Cruzeiro Novo. A experiência iniciou-se devido à insatisfação dos participantes com a palatabilidade dos alimentos normalmente incluídos em seus planejamentos alimentares alegando serem menos saborosos que aqueles ofertados durante as festividades que participavam. Cada participante trouxe uma receita culinária considerada inadequada para o controle da glicemia. Foi realizada análise nutricional dos ingredientes e propostas substituições que reduzissem a carga glicêmica das receitas originais. Após a degustação, nove delas foram aprovadas e incluídas no livro. RESULTADOS: nas substituições propostas foram excluídas quaisquerfontes de sacarose, o que fez com que as receitas adaptadas apresentassematé 83% menos carboidrato do que as originais, o que deverá impactarpositivamente o controle glicêmico. Os participantes aprovaram asreceitas adaptadas quanto à palatabilidade e informaram ser possívelfazer as substituições sugeridas e incluí-las em suas rotinas alimentares. CONSIDERAÇÕES FINAIS: essa experiência empoderou os pacientesdiabéticos quanto à possibilidade real de se alimentarem adequadamente ede forma prazerosa durante os encontros festivos com amigos e familiaressem, no entanto, impactarem negativamente o controle glicêmico, o que estimulou a inclusão social em seus ambientes de convivência...


Assuntos
Humanos , Diabetes Mellitus , Centros de Saúde , Educação em Saúde , Brasil , Alimentos, Dieta e Nutrição , Livros de Culinária como Assunto
18.
Nutrients ; 10(3)2018 Feb 28.
Artigo em Inglês | MEDLINE | ID: mdl-29495628

RESUMO

We determined the average amount of sodium provided in lunches and snacks and the average amount of sodium consumed at lunch in a convenience sample of Australian preschool children attending Long Day Care (LDC). Sodium content of lunches and snacks was determined from standardised recipes. Individual children's sodium intake was estimated by a validated visual plate waste scale method. Five recipes (lunch n = 35, snacks n = 70) collected from 7 LDC centres; 95 children (50 boys) mean age 3.5 (SD) (0.2) years lunch intakes were assessed. Average total amount of sodium provided from two snacks and one lunch: 590 (146) mg, representing ~59% of the Australian Upper Level (UL) of intake (1000 mg/day sodium). Average total amount of sodium consumed: 541 (98) mg representing ~54% of the UL. Across all centres, the average sodium and energy consumed from lunch: 186 (108) mg (~19% of UL); 948 (437) kJ (38% of energy allowance); morning snacks: 63 (45) mg (6% of UL), 535 (183) kJ (21% of energy allowance); afternoon snacks: 291 (97) mg (29% of UL), 464 (171) kJ energy (46% of energy allowance). Australian LDC centres providing lunches cooked on site resulted in relatively low-sodium lunches.


Assuntos
Creches , Fenômenos Fisiológicos da Nutrição Infantil , Almoço , Estado Nutricional , Valor Nutritivo , Lanches , Sódio na Dieta/análise , Pré-Escolar , Livros de Culinária como Assunto , Estudos Transversais , Ingestão de Alimentos , Ingestão de Energia , Feminino , Serviços de Alimentação , Humanos , Masculino , Tamanho da Porção , Recomendações Nutricionais , Sódio na Dieta/efeitos adversos , Vitória
19.
Appetite ; 123: 390-401, 2018 04 01.
Artigo em Inglês | MEDLINE | ID: mdl-29407531

RESUMO

This exploratory study examined the ways in which people communicate about food online by analyzing food-related conversations on Reddit, a social news networking site. The Meaning Extraction Helper (MEH) was used to analyze 2 corpora and define central themes related to online food talk. In light of these themes, the researchers discuss socio-cultural components shaping the food conversations in our society in general as well as healthy versus unhealthy communities, and provided specific directions for future empirical research.


Assuntos
Comunicação , Dieta/psicologia , Internet , Cidades , Livros de Culinária como Assunto , Comportamentos Relacionados com a Saúde , Conhecimentos, Atitudes e Prática em Saúde , Humanos , Análise de Componente Principal , Características de Residência , Meio Social , Paladar
20.
Eur J Clin Nutr ; 72(2): 297-300, 2018 02.
Artigo em Inglês | MEDLINE | ID: mdl-29284788

RESUMO

Glucagon-like peptide-1 (GLP-1) plays an important role in glucose homeostasis. Evidence is emerging that dietary bioactive phytochemicals such as polyphenols can increase GLP-1 concentration in vivo. Spices are rich in polyphenols and have oro-sensory properties, both of which can increase GLP-1 secretion. We therefore investigated the effects of mixed spices intake on postprandial GLP-1 concentration. Using a randomised, controlled, dose-response crossover trial in 20 young, healthy, Chinese men, volunteers were served white rice with 3 doses of curry made with mixed spices and vegetables. These test meals were isocaloric and macronutrient matched. Plasma total GLP-1 concentrations were measured before (baseline) and for up to 3 h after the consumption of test meals. We found a significant dose dependent increase in total AUC of plasma GLP-1 concentrations, adjusted for baseline, with increasing mixed spice doses [adjusted mean (±SEM) of 10568.3 ± 1267.9, 12391.8 ± 1333.94, and 13905.1 ± 1267.6 pg ml-1.min for Dose 0 Control, Dose 1 Curry and Dose 2 Curry respectively (p = 0.019)]. Consumption of polyphenol rich mixed spices and vegetables can therefore increase in vivo GLP-1 concentration.


Assuntos
Peptídeo 1 Semelhante ao Glucagon/sangue , Refeições , Polifenóis/administração & dosagem , Especiarias , Verduras , Adulto , Livros de Culinária como Assunto , Relação Dose-Resposta a Droga , Alho , Gengibre , Humanos , Masculino , Cebolas , Período Pós-Prandial , Adulto Jovem
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