La Educación Alimentaria como eje transversal de la salud y la nutrición

Yepes, Teresita Alzate

doi:10.17533/udea.penh.v24n1a01

Cited by 2 publications

(3 citation statements)

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“…Corn silks hot tea -2 0.012 (12) 9 Purple corn hot tea -1 0.071 (10) 10 Corn silks infusion -1 0.164 (8) 11 Corn silks infusion -2 0.081 (9) 12 Purple corn infusion -1 1.436 (7) Id: identification number of the food or beverage. -1 : corn ear organs of the purple corn population-1.…”

Section: Anova and Tac In Foods And Beveragesmentioning

confidence: 99%

“…Currently, in all regions of the planet, the human population lives with the burden of malnutrition, which can be expressed as a nutritional disorder caused by a deficient intake of energy or nutrients, or as an unbalanced and excessive intake of them. While the situation is indeed serious, modifying lifestyles and eating patterns can decrease the risk factors of experiencing one or more chronic diseases by a quarter [8].…”

Section: Introductionmentioning

confidence: 99%

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Foods and beverages made from Mexican Purple Corn: a means to increase anthocyanins’ intake

Mendoza-Mendoza,

Soto-Hernánde,

Mendoza-Castillo

et al. 2023

FFHD

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Background: Anthocyanins (AAs) are natural pigments and bioactive compounds that are of broad interest due to their potential beneficial effects on health. In the market, while some foods, such as berries, provide important amino acid (AA) intakes, there is a growing trend to explore new sources. In Mexico, there is the Mexican Purple Corn, a variant capable to produce AAs in all the organs of the corn ear. We overlook that the preparation of foods and beverages from these raw materials may represent the development of potential functional foods and a means to increase the dietary intake of AAs. Methods: We used spectrophotometry to quantify the total anthocyanins content (TAC) of three foods made from purple kernels, and six beverages prepared from corn husks+corncobs or corn silks. Foods consisted of elote (Mexican street corn or corn on a cob), a snack, and tortillas, while beverages involved what we named functional beverages, infusions, and hot teas. We compared their TAC values and estimated the AAs intake. Results: Foods and beverages exhibited total antioxidant capacities (TACs) ranging from 3.0 mg to 119.5 mg per 100 g of biomass (p ≤ 0.05). Notably, most beverages demonstrated higher TACs than foods. The corn husks+corncobs infusion recorded the highest TAC, succeeded by functional beverages derived from amino acid (AA) extracts of corn husks+corncobs (67.04 and 93.12 mg of TAC per 100 g of biomass, p ≤ 0.05). Among hot teas and infusions, maceration in the latter resulted in a higher AA extraction. For foods, TACs varied from 4.3 to 38.4 mg of TAC per 100 g of biomass, and, similar to beverages, the preparation process influenced TAC. The roasted snack exhibited a higher AA content. Conclusion: Mexican Purple Corn shows promise as a source for foods and beverages rich in amino acids (AAs). This crop represents an option to increase the daily intake of this flavonoid, and to acquire its potential bioactive effects. On a regular day, we can obtain 95 mg of TA from 300 g of purple corn-based foods, and 750 mL of different beverages made from corn husks, corncobs, and corn silks. Keywords: Mexican Purple Corn, anthocyanins, corn husks, corncobs, corn silks, dietary source of anthocyanins.

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Section: Anova and Tac In Foods And Beveragesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Foods and beverages made from Mexican Purple Corn: a means to increase anthocyanins’ intake

Mendoza-Mendoza,

Soto-Hernánde,

Mendoza-Castillo

et al. 2023

FFHD

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“…Más aún, lo corriente ("tradicional" o "convencional"? ha sido la pobre fundamentación pedagógica con la que se desarrollan las prácticas educativas 19,20 .…”

Section: Introductionunclassified

Educación dirigida a personas con diabetes: abordajes pedagógicos, teóricos y prácticos en tensión

López-Ríos,

Herrera-Franco,

Taparcúa-Cardona

et al. 2023

Interface (Botucatu)

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Resumen La educación para personas con Diabetes Mellitus (DM) representa un desafío en el campo de la salud pública. Presentamos una propuesta teórica que orienta el análisis pedagógico de la educación para la salud en personas con DM, a partir de un proceso de investigación documental. Los hallazgos evidenciaron la existencia de diferentes perspectivas teóricas en tensión sobre la educación en personas con DM que luchan por la legitimación, que pueden agruparse en dos tendencias, una tradicional y la otra crítica. Se presenta una propuesta guiada desde la teoría pedagógica y la salud pública para explicar los hallazgos. La teoría construida pretende evidenciar la configuración de corrientes educativas como resultado de los debates y las luchas teóricas, políticas y epistemológicas que se dan en la intersección de los campos de la salud pública y la pedagogía.

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La Educación Alimentaria como eje transversal de la salud y la nutrición

Abstract: El acercamiento temático al presente número de Perspectivas en Nutrición Humana permite reconocer un aspecto común en seis de los siete artículos publicados, esto es, la comunicación y la educación alimentaria y nutricional.

Cited by 2 publications

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Foods and beverages made from Mexican Purple Corn: a means to increase anthocyanins’ intake

Foods and beverages made from Mexican Purple Corn: a means to increase anthocyanins’ intake

Educación dirigida a personas con diabetes: abordajes pedagógicos, teóricos y prácticos en tensión

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