Cultura alimentar e alimentação saudável

AUTOR(ES)

Raquel Braz Assuncao Botelho

DATA DE PUBLICAÇÃO

2006

RESUMO

Feeding is na essential factor for humanity because it is related to the preservation and maintanance of the species. More than a necessity to survive, food distinguishes cultures. Food history shows that gastronomy, food resources, habits and patterns are important aspects that suggest a reflection upon the complexity and the magnificence that relate people and food. Each culture is a reflex of its own history. The reconnaissance of culinary preparation characteristics by the members of a community, conduct to the feeling of belonging in each individual. In this way, healthy diet should be based upon food practices that have social and cultural meaning. The present study has the objective to analyze regional preparations most served in Food Service Units of all the capital of the northeast of Brazil. The research is an exploratory and quantitative study divided in three steps: bibliographic research, data gathering and laboratory analyses. For data gathering, a questionnaire was developed to determine the frequency and the motifs of preparation offering in the units. From the answers received, the most frequent preparation was defined. Technical Preparation Files were developed in each unit for comparison and nutritional calculation. At the laboratory, protein, fat, humidity and axes analyses were performed for two samples of each restaurant. Statistical analyses were done to compare the results. The preparations selected were: baião-de-dois (Fortaleza and Teresina), peixada (João Pessoa and Maceió), carne-de-sol (Natal and Aracaju), caldeirada maranhense (São Luís), feijoada (Recife) and xinxim de galinha (Salvador). There are differences in preparation techniques and nutritional values among similar recipes prepared in different restaurants. The most fattening ones are: feijoada, caldeirada and xinxim de galinha. However, many samples of baião-de-dois, peixada and carne-de-sol showed fat content higher than 30%. These results suggest the need to change dietetic techniques for a healthier diet. It is important to maintain regional food in the menus, but following the WHO principles.

ASSUNTO(S)

nutricao nutrição gastronomia cultura culinária regional ficha técnica de preparação culinária - brasil, nordeste alimentação saudável

Documentos Relacionados

• Instrumento imagético de educação alimentar e nutricional para promoção da alimentação saudável
• Letramento funcional em saúde e alimentação saudável: compreensão de recomendações do guia alimentar brasileiro
• Adaptação do índice de alimentação saudável ao guia alimentar da população brasileira
• Ambiente alimentar do entorno de escolas públicas e privadas: oportunidade ou desafio para alimentação saudável?
• Discursos sobre Alimentação Saudável na Educação Básica: Dissonância ou Alternativas de Educação Alimentar?