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1.
Food Sci Technol Int ; 26(6): 493-502, 2020 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-32070143

RESUMO

The demand for sustainable and healthy food is increasing. Therefore, it is necessary to find new sources of functional ingredients for design of novel food products. Microalgae are reliable sources of functional ingredients, ready for exploitation with purpose of production of human food. This work explores consumers' acceptance of novel foods based on microalgae. To achieve natural and realistic eating location, sensory analysis was conducted in a real restaurant in Universitat Politècnica de València. A check-all-that-apply questionnaire and hedonic scale registered the consumers' expectations (N = 85), perceptions and acceptance, before and after taste of typical Valencian breadsticks. Food neophobia can affect acceptability of novel foods, thus, participants completed a test designed to measure their attitudes towards new food. Microalgae breadsticks have distinctive characteristics compared to control breadsticks, such as colour, flavour and odour, because of microalgae presence. Still, those breadsticks were as acceptable as the control breadsticks according to the consumer preferences. Consumers expected more differences amongst both breadsticks before tasting, but they lowered the differences in perception after trying them. Consumers consider that the product is healthier, and they would understand if it had greater expense. We believe this information can be useful for selling / marketing this novel product.


Assuntos
Comportamento do Consumidor , Manipulação de Alimentos , Percepção Gustatória , Adulto , Idoso , Transtorno Alimentar Restritivo Evitativo , Comportamento de Escolha , Cor , Feminino , Preferências Alimentares , Humanos , Masculino , Microalgas , Pessoa de Meia-Idade , Odorantes , Paladar
2.
Rev. esp. nutr. comunitaria ; 22(4): 0-0, oct.-dic. 2016. ilus
Artigo em Espanhol | IBECS | ID: ibc-165145

RESUMO

La región andina de Chimborazo en Ecuador está situada en la zona central de la Región Interandina. La alimentación de las comunidades es esencialmente a base tubérculos (patata, oca, melloco y mashwa), granos (maíz, quinua y amaranto) y de leguminosas (chocho, haba, fréjol). Las características de la región han permitido la supervivencia de este tipo de cultivos que presentan una gran variabilidad en colores, formas y tamaños, y están asociados con cantidad de macro y micronutrientes, además de compuestos bioactivos. El objetivo de este trabajo es revisar los datos existentes sobre los componentes con potencial funcional presentes en los cultivos de tubérculos nativos de la región. Esta información servirá como base para la creación, en la Escuela Superior Politécnica de Chimborazo (ESPOCH), de una línea de investigación que estimule la conservación de estos cultivos como fuente de alimentos funcionales naturales (AU)


Chimborazo in Ecuador is located in the Middle Inter-Andean region. People from this region have utilized native tubers for their nutritional and medicinal properties since pre-hispanic time. The health-related properties of Andean tuber crops claimed from folklore use could be in part attributed to the antioxidants present in these crops. Currently there is a high interest in the search for edible plants as novel sources of health-promoting phytochemicals. Andean crops show variability in colors, forms and sizes, and also in primary nutrient constituents and bioactive secondary metabolites derived of a great genetic diversity, unfortunately poorly studied. The objective of this work is to review the existing data on the components with functional properties in the native tubers. The information extracted in this paper should serve to stimulate an increase in the evaluation of these crops as sources of functional foods, as well as to introduce a new research program in the Escuela Superior Politecnica de Chimborazo (ESPOCH) (AU)


Assuntos
Humanos , 24444 , Ecossistema Andino/métodos , Antioxidantes , Solanum tuberosum , Valor Nutritivo/fisiologia , Composição de Alimentos , Carotenoides , Polifenóis , Ecossistema Andino/classificação , Ecossistema Andino/estatística & dados numéricos , Equador/epidemiologia , Avaliação Nutricional
3.
J Food Sci ; 80(8): E1725-34, 2015 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-26130376

RESUMO

In this paper, physico-chemical and structural properties of cut and cooked purple-flesh potato, green bean pods, and carrots have been studied. Three different cooking methods have been applied: traditional cooking (boiling water at 100 °C), cook-vide (at 80 and 90 °C) and sous-vide (at 80 °C and 90 °C). Similar firmness was obtained in potato applying the same cooking time using traditional cooking (100 °C), and cook-vide and sous-vide at 90 °C, while in green beans and carrots the application of the sous-vide (90 °C) required longer cooking times than cook-vide (90 °C) and traditional cooking (100 °C). Losses in anthocyanins (for purple-flesh potatoes) and ascorbic acid (for green beans) were higher applying traditional cooking. ß-Carotene extraction increased in carrots with traditional cooking and cook-vide (P < 0.05). Cryo-SEM micrographs suggested higher swelling pressure of starch in potatoes cells cooked in contact with water, such as traditional cooking and cook-vide. Traditional cooking was the most aggressive treatment in green beans because the secondary walls were reduced compared with sous-vide and cook-vide. Sous-vide preserved organelles in the carrot cells, which could explain the lower extraction of ß-carotene compared with cook-vide and traditional cooking. Sous-vide cooking of purple-flesh potato is recommended to maintain its high anthocyanin content. Traditional boiling could be recommended for carrots because increase ß-carotenes availability. For green beans, cook-vide, and sous-vide provided products with higher ascorbic acid content.


Assuntos
Antocianinas/análise , Antioxidantes/análise , Ácido Ascórbico/análise , Culinária/métodos , Temperatura Alta , Verduras/química , beta Caroteno/análise , Daucus carota/química , Fabaceae/química , Humanos , Solanum tuberosum/química , Amido/química , Água
4.
Nutr. hosp ; 26(6): 1378-1384, nov.-dic. 2011. tab
Artigo em Inglês | IBECS | ID: ibc-104814

RESUMO

Objective: To test the reliability of dietary intake data measured with an online food frequency questionnaires (FFQ) applied to a university population by comparing the results with those from a paper and pencil version. Materials and methods: A total of 50 students were recruited from the second-year Food Technology course at the Universitat Politècnica de València (Comunidad Valenciana, Spain) in the academic year 2008-2009. The students were between the ages of 20-32. The participants completed both presentation modes of the FFQ (paper and pencil and online) in a cross-over study with a time interval of 3-week. To study the effect of ordering of the questionnaires, participants were randomly assigned to group A (paper and pencil FFQ first) and group B (online FFQ first). Both self-administered semi-quantitative presentations of the FFQ included 84 food items divided into six groups (dairy products; eggs, meat and fish; vegetables, legumes and fruits; bread, cereals and similar; oils, fats and sweets; beverages and pre-cooked). Participants were asked how frequently and how much each food item they had consumed in the previous year. Results: The response rate was 78% (39 students, 23% men and 77% women). For the total sample, the median dietary intakes were higher for the paper and pencil FFQ than the online version for energy (2,077 vs. 1,635 kcal/day), proteins (96 vs. 88 g/day), carbohydrates (272 vs. 211 g/day), and fat (70 vs. 58 g/day), respectively. These differences were statistically significant. However, there were not significant differences between the two presentations when the consumption by groups of food was calculated, except for ‘beverages and pre-cooked’ group. Conclusions: The pilot testing showed that this online FFQ is a useful tool for estimating the intake of food groups in this university population. On the other hand, the differences found in the results of the absolute quantities of energy and nutrients intakes were not clear. These differences could be due to the problems that the participants had for reporting portion size in the paper and pencil FFQ as photographs of portion sizes were not presented (AU)


Objetivo: Estudiar la fiabilidad de los datos de ingesta dietética medidos con un cuestionario de frecuencia de consumo de alimentos online aplicado a la población universitaria comparando los resultados con los obtenidos mediante el cuestionario en formato papel. Materiales y métodos: Un total de 50 estudiantes del segundo curso de Ciencia y Tecnología de los Alimentos en la Universitat Politècnica de València (Comunidad Valenciana, España) en el año académico 2008-2009 participaron en el estudio. El rango de edad de los participantes oscilaba entre 20 y 32 años. En un estudio cruzado, los participantes completaron ambas presentaciones del cuestionario (formato papel y versión online) en un intervalo de 3 semanas. Para estudiar el efecto del orden de autoadministración de los cuestionarios, los participantes fueron asignados al azar en el grupo A (realizaron primero el cuestionario en formato papel) y en el grupo B (realizaron primero la versión online). Ambas presentaciones del cuestionario eran autoadministradas y semicuantitativas e incluían una lista de 84 alimentos divididos en seis grupos (productos lácteos; huevos, carne y pescado; vegetales, legumbres y frutas; pan, cereales y similares; aceites, grasas y dulces; bebidas y precocinados). Para cada alimento que los participantes habían consumido el año anterior debían indicar la frecuencia y la cantidad consumida. Resultados: La tasa de respuesta fue del 78% (39 estudiantes, 23% hombre y 77% mujeres). Para el total de la muestra, la mediana de la ingesta dietética fue mayor en el cuestionario en papel que en la versión online para la energía (2.077 vs 1.635 kcal/día), las proteínas (96 vs 88 g/día), los hidratos de carbono (272 vs 211 g/día) y las grasas (70 vs. 58 g/día), respectivamente. Estas diferencias fueron estadísticamente significativas. Sin embargo, no hubieron diferencias significativas entre ambas presentaciones cuando el consumo por grupos de alimentos fue calculado, excepto para el grupo de ‘bebidas y precocinados’. Conclusiones: El estudio piloto mostró que este cuestionario online es una herramienta útil para estimar la ingesta de los grupos de alimentos en esta población universitaria. En cambio, las diferencias encontradas en los resultados de energía y nutrientes no fueron concluyentes. Éstas pudieron deberse a los problemas que tuvieron los participantes para indicar el tamaño de porción ingerida en el cuestionario en papel porque las fotografías de los tamaños de ración no se mostraban (AU)


Assuntos
Humanos , Masculino , Feminino , Adolescente , Adulto Jovem , Comportamento Alimentar , Comportamento Alimentar , Inquéritos Nutricionais/estatística & dados numéricos , Ingestão de Alimentos , Modalidades Horárias , Estudantes/estatística & dados numéricos , Interface Usuário-Computador , Inquéritos e Questionários
5.
Nutr. hosp ; 26(6): 1440-1446, nov.-dic. 2011. ilus
Artigo em Inglês | IBECS | ID: ibc-104822

RESUMO

Objective: To introduce and describe a new tool called UPV-FFQ to evaluate dietary intake of the university population. The new tool consists principally in a selfadministered online food frequency questionnaire (FFQ). Materials and methods: The tool UPV-FFQ has been developed by means of web pages applying the technology ASP.NET 2.0 and using the database SQL Server 2005 as support. To develop the FFQ has been used as model the paper and pencil FFQ called "Dieta, salud y antropometría en la población universitaria". Results: The tool has three parts: (1) a homepage, (2) a general questionnaire and (3) a FFQ. The FFQ has a closed list of 84 food items commonly consumed in Valencia region. The respondents has to indicate the food items that they consume (2 possible options), the frequency of consumption (9 response options) and the quantity consumed (7 response options). The UPV-FFQ has approximately 250 color photographs that represents to three portion sizes. The photographs are useful to help the respondents to choose the portion sizes that more adjusts to their habitual portions. The new tool provides quantitative information of the habitual intake of 31 nutritional parameters and provides qualitative information of the general questionnaire. A pilot study was done for a total of 57 respondents. The media time spend to fill in was 15 minutes. Conclusions: The pilot study concluded that the questionnaire was ease-of-use, low cost and time-effectiveness questionnaire. The format and the sequence of the questions were easily understood (AU)


Objetivo: Introducir y describir una nueva herramienta llamada UPV-FFQ para evaluar la ingesta dietética de la población universitaria. Esta nueva herramienta consiste principalmente en un cuestionario de frecuencia de consumo de alimentos (CFCA) autoadministrado online. Materiales and métodos: La herramienta UPV-FFQ se ha desarrollado a través de páginas web aplicando la tecnología ASP.NET 2.0 y usando la base de datos SQL Server 2005 como soporte. Para desarrollar este FFQ se ha empleado como modelo el cuestionario en papel llamado ‘Dieta, salud y antropometría en la población universitaria’. Resultados: La herramienta consta de tres partes: 1) una página de introducción; 2) un cuestionario general y 3) un CFCA. El CFCA consta de una lista cerrada de 84 alimentos comúnmente consumidos en la región valenciana. Los encuestados deben indicar qué alimentos consumen (2 posibles opciones de respuesta), la frecuencia de ingesta (9 opciones de respuesta) y la cantidad ingerida (7 opciones de respuesta). El UPV-FFQ presenta aproximadamente 250 fotografías a color con tamaños de ración para cada alimento para ayudar a los encuestados a escoger el tamaño de ración que más se ajusta a su porción habitual. La herramienta proporciona información cuantitativa de la ingesta habitual de 31 parámetros nutricionales y también proporciona información cualitativa proveniente del cuestionario general. Se realizó un estudio piloto con un total de 57 participantes con características similares a la población de estudio. El tiempo medio que emplearon para rellenarlo fue de 15 minutos. Conclusiones: El estudio piloto concluyó que el UPVFFQ era fácil de manejar, de bajo coste y de gran eficacia. Además, entendieron fácilmente el formato y la secuencia de las preguntas (AU)


Assuntos
Humanos , Inquéritos Nutricionais/métodos , Comportamento Alimentar , Avaliação Nutricional , Inquéritos e Questionários , Comportamento Alimentar , Preferências Alimentares , Estudantes/estatística & dados numéricos , Interface Usuário-Computador
6.
Nutr. hosp ; 26(4): 803-806, jul.-ago. 2011. tab
Artigo em Inglês | IBECS | ID: ibc-111155

RESUMO

The food frequency questionnaires are widely used in epidemiological researches like dietary assessment method. Traditionally, they have been self-administered in paper but the use of information and communication technologies has led to develop Internet and computerized food frequency questionnaires. It is the objective of this article to offer a global perspective of the new technologies applied to FFQ. It will be presented the purpose of the food frequency questionnaire, the number of strengths of the web-based surveys versus print-surveys and finally, a description of the manuscripts that have used web-based and computerized FFQ (AU)


Los cuestionarios de frecuencia de consumo de alimentos son muy utilizados en investigaciones epidemiológicas como método para evaluar la dieta. Tradicionalmente, han sido autoadministrados en papel, pero el uso de las tecnologías de la información y la comunicación (TICs) ha permitido desarrollar cuestionarios de frecuencia de consumo de alimentos computerizados y a través de Internet. El objetivo de este artículo es ofrecer una perspectiva actual del uso de las nuevas tecnologías aplicadas al diseño e interpretación de los cuestionarios de frecuencia de consumo de alimentos. En el presente trabajo se resumen los objetivos de los cuestionarios de frecuencia de consumo de alimentos, las ventajas de los cuestionarios autoadministrados por Internet frente a los administrados en papel y finalmente, se describirán diferentes estudios que han usado cuestionarios de frecuencia de consumo de alimentos autoadministrados mediante el uso de ordenador o a través de Internet (AU)


Assuntos
Humanos , Inquéritos Nutricionais/instrumentação , Desenvolvimento Tecnológico , Comportamento Alimentar , Inquéritos e Questionários , Interface Usuário-Computador
7.
Nutr Hosp ; 26(4): 803-6, 2011.
Artigo em Inglês | MEDLINE | ID: mdl-22470027

RESUMO

The food frequency questionnaires are widely used in epidemiological researches like dietary assessment method. Traditionally, they have been self-administered in paper but the use of information and communication technologies has led to develop Internet and computerized food frequency questionnaires. It is the objective of this article to offer a global perspective of the new technologies applied to FFQ. It will be presented the purpose of the food frequency questionnaire, the number of strengths of the web-based surveys versus print-surveys and finally, a description of the manuscripts that have used web-based and computerized FFQ.


Assuntos
Inquéritos sobre Dietas/métodos , Inquéritos e Questionários , Computadores , Métodos Epidemiológicos , Comportamento Alimentar , Humanos , Internet
8.
Nutr Hosp ; 26(6): 1378-84, 2011.
Artigo em Inglês | MEDLINE | ID: mdl-22411386

RESUMO

OBJECTIVE: To test the reliability of dietary intake data measured with an online food frequency questionnaires (FFQ) applied to a university population by comparing the results with those from a paper and pencil version. MATERIALS AND METHODS: A total of 50 students were recruited from the second-year Food Technology course at the Universitat Politècnica de València (Comunidad Valenciana, Spain) in the academic year 2008-2009. The students were between the ages of 20-32. The participants completed both presentation modes of the FFQ (paper and pencil and online) in a cross-over study with a time interval of 3-week. To study the effect of ordering of the questionnaires, participants were randomly assigned to group A (paper and pencil FFQ first) and group B (online FFQ first). Both self-administered semi-quantitative presentations of the FFQ included 84 food items divided into six groups (dairy products; eggs, meat and fish; vegetables, legumes and fruits; bread, cereals and similar; oils, fats and sweets; beverages and pre-cooked). Participants were asked how frequently and how much each food item they had consumed in the previous year. RESULTS: The response rate was 78% (39 students, 23% men and 77% women). For the total sample, the median dietary intakes were higher for the paper and pencil FFQ than the online version for energy (2,077 vs. 1,635 kcal/day), proteins (96 vs. 88 g/day), carbohydrates (272 vs. 211 g/day), and fat (70 vs. 58 g/day), respectively. These differences were statistically significant. However, there were not significant differences between the two presentations when the consumption by groups of food was calculated, except for "beverages and pre-cooked" group. CONCLUSIONS: The pilot testing showed that this online FFQ is a useful tool for estimating the intake of food groups in this university population. On the other hand, the differences found in the results of the absolute quantities of energy and nutrients intakes were not clear. These differences could be due to the problems that the participants had for reporting portion size in the paper and pencil FFQ as photographs of portion sizes were not presented.


Assuntos
Inquéritos sobre Dietas/métodos , Inquéritos e Questionários , Adulto , Peso Corporal , Estudos Cross-Over , Interpretação Estatística de Dados , Carboidratos da Dieta , Gorduras na Dieta , Proteínas Alimentares , Ingestão de Energia , Comportamento Alimentar , Feminino , Alimentos , Preferências Alimentares , Humanos , Internet , Estilo de Vida , Masculino , Atividade Motora , Projetos Piloto , Reprodutibilidade dos Testes , Fumar , Universidades , Adulto Jovem
9.
Nutr Hosp ; 26(6): 1440-6, 2011.
Artigo em Inglês | MEDLINE | ID: mdl-22411394

RESUMO

OBJECTIVE: To introduce and describe a new tool called UPV-FFQ to evaluate dietary intake of the university population. The new tool consists principally in a self-administered online food frequency questionnaire (FFQ). MATERIALS AND METHODS: The tool UPV-FFQ has been developed by means of web pages applying the technology ASP.NET 2.0 and using the database SQL Server 2005 as support. To develop the FFQ has been used as model the paper and pencil FFQ called "Dieta, salud y antropometría en la población universitaria". RESULTS: The tool has three parts: (1) a homepage, (2) a general questionnaire and (3) a FFQ. The FFQ has a closed list of 84 food items commonly consumed in Valencia region. The respondents has to indicate the food items that they consume (2 possible options), the frequency of consumption (9 response options) and the quantity consumed (7 response options). The UPV-FFQ has approximately 250 color photographs that represents to three portion sizes. The photographs are useful to help the respondents to choose the portion sizes that more adjusts to their habitual portions. The new tool provides quantitative information of the habitual intake of 31 nutritional parameters and provides qualitative information of the general questionnaire. A pilot study was done for a total of 57 respondents. The media time spend to fill in was 15 minutes. CONCLUSIONS: The pilot study concluded that the questionnaire was ease-of-use, low cost and time-effectiveness questionnaire. The format and the sequence of the questions were easily understood.


Assuntos
Inquéritos sobre Dietas/métodos , Dieta , Ingestão de Alimentos , Internet , Inquéritos e Questionários , Comportamento Alimentar , Feminino , Humanos , Masculino , Projetos Piloto , Reprodutibilidade dos Testes , Espanha , Estudantes , Universidades , Adulto Jovem
10.
Nutr. clín. diet. hosp ; 23(3): 153-163, mayo 2003. tab, graf
Artigo em Es | IBECS | ID: ibc-24564

RESUMO

Introducción: la alimentación del niño de 1 a 3 años debe tener como objetivo satisfacer las necesidades nutricionales y potenciar un adecuado crecimiento y desarrollo. El menú del comedor escolar debe aportar entre un 30 y un 35 por ciento de las necesidades energéticas diarias, y debe ajustarse a las necesidades de micronutrientes esenciales. Objetivos: en el presente trabajo de investigación se evaluó el aporte de calorías y nutrientes de los menús ofrecidos por la guardería de la Universidad Politécnica de Valencia, con el fin de corregir deficiencias (por exceso o defecto), y obtener una oferta más saludable y equilibrada. Resultados: los resultados obtenidos ponen de manifiesto que los menús ofrecidos en la guardería presentan aportes inadecuados de energía, proteínas, y grasas. Asimismo, se han detectado déficits de algunos micronutrientes esenciales, como el hierro, ácido fólico, zinc y vitamina B12, nutrientes de gran relevancia en la nutrición de los escolares. Conclusiones y recomendaciones: se considera esencial el rol de los padres en la optimización de la calidad de la alimentación de los niños, y en la importancia del desayuno, como aporte energético elemental en la etapa de crecimiento y desarrollo (AU)


Assuntos
Feminino , Pré-Escolar , Lactente , Masculino , Humanos , Avaliação Nutricional , Escolas Maternais/tendências , Fenômenos Fisiológicos da Nutrição do Lactente , Necessidades Nutricionais , Micronutrientes/estatística & dados numéricos , Gorduras na Dieta/administração & dosagem , Ácido Fólico/administração & dosagem , Fibras na Dieta/estatística & dados numéricos
11.
Nutr. clín. diet. hosp ; 21(4): 153-159, jul. 2001. tab, graf
Artigo em Es | IBECS | ID: ibc-5146

RESUMO

Fundamento: el auge actual de la restauración colectiva es un claro indicador de la necesidad de comer fuera de casa de muchos colectivos, entre ellos los estudiantes y trabajadores de la Universidad.Métodos: en el presente trabajo se analiza el aporte energético, de macro y micronutrientes de 101 menús procedentes de los diferentes comedores de la Universidad Politécnica de Valencia.Resultados y conclusiones: la mayoría de ellos resultan hipercalóricos, aportando alrededor de 1400 kilocalorías, e hiperproteicos. Se detecta un aporte excesivo de grasas saturadas. El consumo de colesterol puede resultar elevado si no se contrarresta en el resto de las ingestas diarias. Las necesidades de vitaminas y minerales quedan cubiertas, siguiendo las recomendaciones diarias, sólo con el menú de mediodía. (AU)


Assuntos
Humanos , Restaurantes/normas , Universidades , Planejamento de Cardápio , Dieta , Espanha
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