Perfil da escolha alimentar de arroz e feijão na alimentação fora de casa em restaurante de bufê por peso

Rodrigues, Alline Gouvea Martins; Proença, Rossana Pacheco da Costa; Calvo, Maria Cristina Marino; Fiates, Giovanna Medeiros Rataichesck

doi:10.1590/s1413-81232013000200005

Cited by 11 publications

(6 citation statements)

References 14 publications

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“…Throughout generations, people in many Latin American and Caribbean countries have traditionally eaten white rice with legumes (Barbosa, 2012;Houston, 2005;Janer, 2008;Noel, Newby, Ordovas, & Tucker, 2009;Rodrigues, da Costa Proença, Calvo, & Fiates, 2013), a combination that restores adequate protein and fiber intake. However, the global demand for white rice has been rising while consumption of legumes has decreased since the 1960s.…”

Section: Introductionmentioning

confidence: 99%

Influence of sensory and cultural perceptions of white rice, brown rice and beans by Costa Rican adults in their dietary choices

Monge‐Rojas¹,

Mattei²,

Fuster³

et al. 2014

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Little is known about the distinct perceptions towards rice and beans that may shape the consumption of these main staple foods among Costa Ricans. We aimed to identify barriers and motivators that could change the current staple into a healthier one, and assess the sensory perceptions of these foods in this population. Focus group discussions and sensory tastings of 8 traditional white or brown rice and beans preparations were conducted in 98 Costa Ricans, aged 40-65 years. Traditional habits and family support emerged as the two main drivers for current consumption. Consuming similar amounts of rice and beans, as well as unfamiliarity with brown rice, are habits engrained in the Costa Rican culture, and are reinforced in the family and community environment. Suggested strategies for consuming more brown rice and more beans included introducing them during childhood, disseminating information of their health benefits that take into account the importance of tradition, lowering the cost, increasing availability, engaging women as agents of change and for brown rice masking the perceived unpleasant sensory characteristics by incorporating them into mixed dishes. Plain brown rice received the lowest mean hedonic liking scores. The preparations rated highest for pleasant were the beans: rice 1:1 ratio regardless of the type of rice. This study identified novel strategies to motivate Costa Rican adults to adapt their food choices into healthier ones within their cultural and sensory acceptability.

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Section: Introductionmentioning

confidence: 99%

Influence of sensory and cultural perceptions of white rice, brown rice and beans by Costa Rican adults in their dietary choices

Monge‐Rojas¹,

Mattei²,

Fuster³

et al. 2014

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“…Therefore, we selected typical Brazilian dishes, such as fish, farofa, pirão, rice, and beans. The combination of rice and beans is a typical Brazilian dish and a source of carbohydrates, fibers, and proteins [43,44].…”

Section: Discussionmentioning

confidence: 99%

Development of culinary recipes in an intervention program with Brazilian university students

et al. 2018

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Objective Develop and test recipes for a cooking skills intervention program aimed at students of a Brazilian university. Methods Culinary recipes were selected for the Nutrition and Culinary in the Kitchen program, which offers cooking classes for participants to practice and develop their cooking skills. The Nutrition and Culinary in the Kitchen program is based on the Cooking with a Chef program of the United States of America. A literature search was conducted to establish criteria for the selection and development of recipes. A decision tree was constructed to determine if Cooking With a Chef recipes were appropriate for the Nutrition and Culinary in the Kitchen program. Recipes were evaluated in the laboratory by untrained university students using an acceptance test that comprised the analysis of sensorial attributes and healthiness criteria. Results Of the 32 developed recipes, nine were based on the Cooking With a Chef program. Recipes were adapted to increase the use of fresh fruits, whole grains, and vegetables; eliminate ultra-processed foods; and take into account local food habits and seasonality of ingredients. In the first test, 53.3% (n=16) of the dishes received an acceptance score of less than 70.0% mainly because of unsatisfactory taste. Culinary recipes considered inadequate were redesigned in terms of ingredients and/or cooking methods and were retested until achieving a score of 100.0%. Conclusion Culinary recipes adapted to the Brazilian food culture and the target audience with the use of healthy ingredients and cooking techniques were considered appropriate for the Nutrition and Culinary in the Kitchen cooking skills intervention program and might increase participants’ adherence to healthy eating habits.

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“…O teor total de óleo ingerido por um indivíduo depende da quantidade consumida e do número de preparações que compõem a refeição. 8 Sabe-se que a combinação de arroz e feijão está associada a hábitos alimentares tradicionais na população brasileira, mesmo quando a alimentação é realizada fora de casa, 19 tendo forte relação com o consumo maior que uma porção destas preparações nas principais refeições (almoço e jantar). Este fato nos leva a crer que a quantidade de óleo de soja consumida diariamente pelo usuário deste restaurante deve estar acima do recomendado e, por isso, enfatiza-se a necessidade de rever seus procedimentos de produção.…”

Section: Discussionunclassified

Avaliação Da Utilização E Custo Do Óleo De Soja Na Produção De Arroz E Feijão Em Um Restaurante Universitário

Soares

Monteiro

Silva

2016

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Avaliação da utilização e custo do óleo de soja na produção de arroz e feijão em um restaurante universitário Evaluation of use and cost of soybean oil in the production of rice and beans in a university restaurant Resumo Objetivo: O estudo teve como objetivo avaliar a quantidade e o custo do óleo de soja utilizado no preparo do arroz e do feijão, comparando-os com a ficha técnica e com o preconizado pela Organização Mundial da Saúde e pelo Guia Alimentar para a População Brasileira (2006). Métodos: A coleta de dados foi realizada por um período 15 dias em um restaurante universitário por meio da mensuração da diferença entre a quantidade de óleo utilizada nas preparações do almoço com a quantidade total de óleo contido nas latas de 18 litros utilizadas diariamente. Para a comparação dos custos do consumo de óleo entre a quantidade utilizada e a determinada pela ficha técnica, utilizou-se o preço das latas de óleo de 18 litros definido pelo fornecedor do mês. Resultados: Os resultados demonstraram variações nas quantidades de óleo que correspondiam em média a 0,29 ± 0,10 (l) e 0,99± 0,42 (l) para feijão e arroz, respectivamente em 10 kg de grão cru. Tais variações tiveram diferença estatística significativa (p<0,05) para ambas as preparações. Com relação ao custo no preparo, houve aumento de forma significativa (p<0,05) ao comparar com os valores da ficha técnica, com uma variação em média de R$ 0,94 e R$ 1,96 para a produção de 10 kg de feijão e arroz, respectivamente. A quantidade de óleo obtida nas porções de arroz (5,4 ml) e de feijão (2,5 ml) também foi elevada se comparada às recomendações diárias de consumo de óleos e gorduras pela Organização Mundial da Saúde (16ml/dia) e pelo Guia Alimentar para a População Brasileira (8ml/dia). Conclusão: Atestou-se a importância da Ficha Técnica de Preparo no controle dos custos na produção de refeições, e que a quantidade de óleo utilizada no preparo é maior do que a recomendada, sendo necessário um programa de capacitação para padronizar a produção das refeições de acordo com a ficha técnica das preparações.

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Perfil da escolha alimentar de arroz e feijão na alimentação fora de casa em restaurante de bufê por peso

Cited by 11 publications

References 14 publications

Influence of sensory and cultural perceptions of white rice, brown rice and beans by Costa Rican adults in their dietary choices

Influence of sensory and cultural perceptions of white rice, brown rice and beans by Costa Rican adults in their dietary choices

Development of culinary recipes in an intervention program with Brazilian university students

Avaliação Da Utilização E Custo Do Óleo De Soja Na Produção De Arroz E Feijão Em Um Restaurante Universitário

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