Juan Manuel Zazo , Javier Aranceta , Ángel A. Carbonell-Barrachina , David López-Lluch , Daniel García-Peinado , Enrique Roche , José Robledano-García , Elena García-García
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引用次数: 0
Abstract
Nutritional education is key for disease prevention. This project is based in recovery of traditional family recipes and characterization of ingredients. Therefore, the objective of the study was to elaborate a family recipe, discuss their nutritional value and modify with new ingredients in the context of a healthy diet. The intervention has been carried out in two High School Centers in Elche (Spain). A total of 120 adolescent volunteers (16–19 years of age) participated. Then, students freely prepared recipes at home with their family, indicating ingredients, cooking protocol and taking a picture at the end of the elaboration. Finaly, 54 recipes were selected and analysed according their cholesterol/saturated fat ratio. The hypercholesterolaemic and atherogenic potential was calculated to classify the recipes into three ranges according to cholesterol/saturated fat ratio as high (range: 50–122), medium (18–46) and low (5–12). The intervention proposal intends to inquire about the knowledge that students have about food, gastronomy and health, particularly to their usual diet. The evaluation of knowledge adquisition is made by using a questionnaire available in Kahoot platform and passed at the beginning and at the end of intervention. Through this activity, we intend that students become aware that an unbalanced diet is a bad habit and it can be modified from adolescence, in order to obtain health benefits in the future. The aim is to give information to prevent possible health problems such as cardiovascular disease as working topic of this educational project. In this context, high schools are appropriate environments and teachers are key actors to work on all these aspects.
期刊介绍：
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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