1.
Nutr Rev
; 71 Suppl 1: S1-2, 2013 Oct.
Article
in English
| MEDLINE
| ID: mdl-24308043
Subject(s)
Obesity/epidemiology , Obesity/physiopathology , Pregnancy Outcome , Reproduction/physiology , Female , Humans , Nutritional Status , Pregnancy , Women's Health
2.
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.