Evolução dos livros de culinária brasileiros e sua relação com o cozinhar na contemporaneidade / The evolution of Brazilian cuisine books and its relationship with contemporary cooking habits

Introdução: Publicações culinárias são fontes de materiais de pesquisa cuja avaliação permite identificar hábitos culinários e estudar aspectos culturais, biológicos, econômicos, sociais e de comensalidade de um povo. Objetivo: Com o objetivo de compreender quando e por que a sociedade brasileira contemporânea perdeu progressivamente o hábito de cozinhar suas refeições, adotou-se esse objeto de estudo sob o olhar da Alimentação e Nutrição. Foram selecionados sete autores relevantes da história da culinária brasileira, englobando o período de 1840 a 2019. Método: O estudo abrangeu a leitura técnica, que observou elementos visuais e textuais, conteúdo geral e apresentação das receitas culinárias; a análise geral, identificando proposta e público-alvo de cada livro para contextualização de aspectos socioeconômicos e culturais de cada época; e a análise do conteúdo, que estudou ingredientes, detalhamento das técnicas de preparo, utensílios utilizados e observação das modificações dos hábitos culinários sob a perspectiva da Nutrição. Resultados: Observou-se que as obras mais antigas possuíam menos elementos visuais, menor detalhamento das receitas, menor utilização de produtos industrializados e eletrodomésticos e maior quantidade de receitas por página. A comparação dos conteúdos entre as obras mais antigas e mais recentes, em conjunto com a literatura pertinente, sugere uma redução do hábito de cozinhar, que pode ser percebida pelo maior detalhamento das receitas e maior utilização de recursos visuais, mostrando uma tentativa de simplificar as receitas. Foram percebidas, ainda, alterações importantes no padrão alimentar da população, resultado da perda progressiva do hábito de cozinhar e aumento do consumo de refeições prontas produzidas pela indústria. (AU)

Introduction: Culinary publications are sources of research materials whose evaluation allows identifying culinary habits and studying cultural, biological, economic, social, and commensal aspects of a people. Objective: In order to understand when and why contemporary Brazilian society gradually lost the habit of cooking its meals, this subject of study was adopted under the food and nutrition perspective. Seven relevant authors from the history of Brazilian cuisine were selected, covering the period from 1840 to 2019. Method: The study covered technical reading, which observed visual and textual elements, general content and presentation of culinary recipes; in the general analysis, we identified the proposal and target audience of each book to contextualize the socioeconomic and cultural aspects of each era; and in the content analysis, we studied ingredients, details of preparation techniques, utensils used, and observed the changes in culinary habits from the nutritional perspective. Results: It was observed that the older works had less visual elements, recipes were less detailed, and there was less use of industrialized products and household appliances and a greater amount of recipes per page. The comparison of the contents between the oldest and most recent works, together with the pertinent literature, suggests a reduction in the habit of cooking, which can be noticed by the greater detail of recipes and greater use of visual resources, showing an attempt to simplify recipes. Important changes were also noted in the population's dietary pattern, resulting from the progressive loss of the cooking habit and increased consumption of ready-to-eat meals produced by the industry. (AU)

Adaptação de receitas culinárias para o grupo de diabéticos de uma unidade básica de saúde no Distrito Federal, Brasil / Adaptation of culinary recipes to the diabetic group of a basic health unit in the Federal District, Brazil

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...

Recetario para prevenir la anemia en niños de 6 a 23 meses / Recipe book to prevent anemia in children from 6 to 23 months

El recetario incluye 15 cartillas de receta para niños desde la etapa en donde empiezan a consumir por primera vez sus alimentos hasta cumplir los dos años, la finalidad de estas cartillas gráficas es combatir la anemia con platos hechos de sangre de pollo, bazo, hígado y pescado así, para así tener niños muy bien alimentados, detrás de cada cartilla esta la receta de cómo preparar estas recetas además de una pequeña tabla del aporte nutricional de cada plato.

Evaluación del valor nutricional de recetas típicas elaboradas con maíz común y biofortificado en el departamento del cauca, Colombia

Objetivo. Investigar si el maíz QPM (con más triptófano y lisina) presentaba mejor calidad proteica que el maíz común (MC) utilizándolo en preparaciones colombianas. Material y métodos. Entre 2008 y 2009, en el CIAT, Palmira, Colombia, se evaluó la concentración de triptófano, proteína soluble (PS) y digestibilidad in vitro de proteína (DP) en 10 recetas, preparadas con QPM o MC. Resultados. El triptófano osciló entre 0.011 y 0.072 por ciento para MC y 0.012 y 0.107 por ciento para QPM. Las recetas de QPM presentaron mayor o igual concentración de triptófano que las recetas de MC. PS osciló entre 2.359 y 14.783 g/kg para MC, y 3.339 y 16.839 g/kg para QPM. Las recetas de QPM, exceptuando una, presentaron mayor o igual concentración de PS. DP estuvo entre 75 y 84 por ciento para ambos maíces. Sólo cuatro recetas presentaron diferencia de DP entre QPM y MC. Conclusiones. Las recetas de maíz QPM son de mejor calidad proteica.

Objective. Ten typical recipes from southwestern Colombia were evaluated at CIAT in Palmira, Colombia between 2008 and 2009. Material and Methods. The recipes were prepared in a traditional manner, using quality protein maize (QPM, with more tryptophan and lysine) or common maize (CM); each of these was either fresh kernel or dry grain, or white or yellow maize, per the recipe. The two types of maize were compared for their protein quality. Results. Tryptophan concentrations were 0.011-0.072 percent and 0.012-0.107 percent for CM and QPM, respectively. Tryptophan values for QPM recipes were greater than or equal to those for CM recipes. Soluble protein ranged from 2.359-14.783 g/kg for CM and 3.339-16.839 g/kg for QPM. Except for one recipe, soluble protein in QPM recipes was greater or equal to that of CM recipes. In vitro protein digestibility was 75-84 percent for recipes prepared with both maize types. Only four recipes had a statistically significant difference between QPM and CM with regard to digestibility. Conclusions. Most recipes prepared with QPM had a higher protein quality than those prepared with CM.

Multicenter clinical study on the treatment of children's tic disorder with Qufeng Zhidong Recipe / 中国结合医学杂志

<p><b>OBJECTIVE</b>To assess the effect and adverse reaction of Qufeng Zhidong Recipe (QZR) in treating children's tic disorder (TD).</p><p><b>METHODS</b>With multicenter randomized parallel open-controlled method adopted, the patients enrolled were assigned to two groups, 41 cases in the Chinese medicine (CM) group and 40 in the Western medicine (WM) group. They were treated by QZR and haloperidol plus trihexyphenidyl respectively for 12 weeks as one course. In total, two courses of treatment were given. The curative effect and adverse reactions were evaluated by scoring with Yale Global Tic Severity Scale (YGTSS), Traditional Chinese Medicine Syndrome Scale (TCMSS), and Treatment Emergent Symptom Scale (TESS), as well as results of laboratory examinations.</p><p><b>RESULTS</b>After one course of treatment, the markedly effective rate in the CM and the WM group was 14.6% and 17.5%, respectively, and the total effective rate 43.9% and 47.5%, respectively, which showed insignificant difference between groups (P>0.05). However, after two courses of treatment, markedly effective rate in them was 73.2% and 7.5%, and the total effective rate was 100.0% and 57.5%, both showing significant differences between groups (P<0.05). Besides, the adverse reactions occurred in the CM group was less than that in the WM group obviously.</p><p><b>CONCLUSION</b>QZR has definite curative effect with no apparent adverse reaction in treating TD, and it can obviously improve the symptoms and signs and upgrade the quality of life and learning capacities in such patients.</p>

Effects of Kangquan Recipe on sex steroids and cell proliferation in rats with benign prostatic hyperplasia / 中国结合医学杂志

<p><b>OBJECTIVE</b>To investigate the effects of Kangquan Recipe (KQR) on sex steroids and cell proliferation in an experimental benign prostatic hyperplasia (BPH) model in rats.</p><p><b>METHODS</b>Seventy-two SD rats were randomly divided into six groups: the normal group, the model group, the finasteride group, and the low-, middle-, and high-dose KQR groups, 12 in each group. Except those in the normal group, the rats were injected with testosterone after castration for the establishment of BPH model and then given respectively with normal saline, finasteride, and low-, middle-, and high-dose of KQR for 30 days. The levels of plasma testosterone (T) and estradiol (E(2)) were determined by enzyme-linked immunosorbent assay (ELISA), and the mRNA expression ) of proliferating cell nuclear antigen (PCNA) in prostate tissue was detected by reverse transcription-polymerase chain reaction (RT-PCR) after administration.</p><p><b>RESULTS</b>Compared with the model group, the prostate weight, the plasma T, and the mRNA expression of PCNA were significantly lower, and the plasma E(2) and the ratio of E(2)/T were higher in the three KQR groups (P<0.05 or P<0.01). There was no significant difference in the prostate weight, plasma T and E(2), and ratio of E(2)/T among the finasteride group and the three KQR groups (P>0.05). The mRNA expressions of PCNA were significantly higher in the middle- and low-dose of KQR groups than those in the finasteride group (P<0.05).</p><p><b>CONCLUSION</b>KQR shows multitarget effects on experimental BPH rats, and the mechanism might be related with regulating the balance of plasma T and E(2) and decreasing the PCNAmRNA expression in prostate tissue to restrain cell proliferation in a dose-dependent manner.</p>