Gastronomía

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Desarrollo de recetas nutritivas recomendadas para personas con problemas de anemia con base en cinco superalimentos: Quinua (Chenopodium Quinoa Willdenow), Chía (Salvia Hispánica), Arándano (Vaccinium Corymbosum), Espirulina (Arthrospira Platensis), Ajonjoli (Sesamum Indicum L)
(Universidad de Cuenca, 2024-10-10) Tigre Tigre, Karen Estefanía; Zambrano Solórzano, Christian Daniel; Jaramillo Granda, Marlene del Cisne
Superfoods are considered foods of high nutritional value thanks to their beneficial components for the body. They endow the body with energy and vitality. To make the most of its properties, appropriate firing techniques and good manufacturing practices must be applied. They are ideal for the treatment of certain diseases, including anemia. This intervention project focuses on the development of nutritious recipes for people with anemia problems based on five superfoods: Quinoa (Chenopodium quinoa Willdenow), Chia (Salvia Hispánica), Blueberry (Vaccinium Corymbosum), Spirulina (Arthrospira platensis) and Sesame (Sesamum indicum L), which arises from the need to present a healthy culinary guide to correctly help anemic people in their diet. Thus, a study on the main characteristics and properties of superfoods in the gastronomic area is proposed to establish standardized recipes with their respective nutritional contribution based on the results of this study and thus use gastronomy as the main tool to improve the health and quality of life of people with anemia.
Estudio comparativo de tres productos industrializados de repostería light vs productos elaborados artesanalmente en la ciudad de Cuenca
(Universidad de Cuenca, 2023-10-19) Roldán Quito, Doménica Joaquina; Feijoo Crespo, Emilia Andrea; Iñiguez Sánchez, Maricruz Fernanda
Food as a basic need for survival has generated the creation and development of societies with variable nutritional demands throughout evolution. At present, the fact of taking care of health and leading a healthy lifestyle has been a primary factor when choosing how and what to eat. As a result, new food trends encouraged industries to develop light, reduced and light products to keep us "healthy and fit". This with the need to replace the organic, nutritious and natural product known since ancient times. As a result, a culture of mass consumption of these products is generated which, instead of being beneficial, is destroying the health of humanity. That is why in this degree work has as its main objective to study in a comparative way confectionery products called light industrialized and healthy confectionery products made by hand. In the first place, a bibliographic and qualitative research will be carried out in which the definition of a product called light and an artisanal product will be obtained. This will be followed by a functional study of the light confectionery products present in the market, and with this the 100% light artisanal version will be developed. Finally, the blind tasting tests carried out on 8 people to whom the survey was applied, in the first instance, revealed that at the level of organoleptic attributes people preferred the artisanal product for the high quality of flavor, aroma, texture and color of the products made. This showed that industrialized light products are not always the best option both organoleptic and for consumption in the workplaceor for healthy eating. Keywords: research, confectionery, light, industrial, artisanal, healthy eating
Estudio de la quinua y uso en recetas de dulce dirigido a los bares escolares
(Universidad de Cuenca, 2015-11-11) Arichávala Ordóñez, Angelo Javier; Idrovo Cordero, Juana Cristina; Jaramillo Granda, Marlene del Cisne
This thesis work is based on a research study about the quinoa and its excellent properties for gastronomic purposes. As a result, it has developed a cookbook with twenty new snack choices that use quinoa as cooking base. The mean purpose is to train school-snack-bars administrators, in the community, parish and the canton Cañar, for implementing the proposed cookbook, offering to all children new food alternatives.
Propuesta de creación de opciones de comida saludable para los bares de la Universidad de Cuenca
(Universidad de Cuenca, 2023-04-19) Cañar Molina, Katherine Ximena; Vayancela Morocho, Erika Cristina; Vintimilla Álvarez, María Cecilia
In our country, in recent years there has been an accelerated increase in rates of overweight and obesity especially in the adult population, this as a result of unbalanced diets low in nutritional quality, but with high consumption of sugars, fats and processed foods. Given that young university students are in the transition stage from adolescence to adulthood and this is when they begin to build their eating habits, it is necessary to develop proposals that allow young people to eat in a nutritious and balanced way. It is for this reason that a project focused on the Bars of the University of Cuenca has been developed, since these are the closest establishments to which students go to eat their food, in this project the objective is the design of healthy food options that can be marketed in the bars of the institution. For the development of this project, the food preferences, budget and time that students allocate to their food have been taken into consideration, this information has been obtained through a survey sent to the university community. Additionally, the assessment of the students about recipes already prepared has been taken into consideration by conducting a tasting in order to know the degree of acceptability of the proposed offer. Keywords: Healthy eating, school bars, university students, budget, food preferences, time
Propuesta de recetas saludables para el fortalecimiento del sistema inmunológico de niños con asma mediante la aplicación de técnicas gastronómicas sencillas como parte del proyecto “factores asociados a la respuesta terapéutica en niños asmáticos en el contexto del sarscov-2” del Departamento de Biociencias de la Universidad de Cuenca
(Universidad de Cuenca, 2023-04-06) Andrade Mainato, Johanna Elizabeth; Plaza Juela, Bryam Elías; Vintimilla Álvarez, María Cecilia
Bad eating habits at an early age lead to getting some type of disease, including asthma, since the immune system is weak and does not generate defenses. The main focus of this research is on using gastronomy as a tool to improve the health of asthmatic children. Thus, a study is proposed on the characteristics of the main foods that children with asthma should eat to establish preparations based on the results of this study. In this context, a healthy eating guide is presented, especially for children who have this condition so that they receive a diet rich in fresh foods that provide them with vitamins and minerals to minimize the repercussions caused by childhood asthma and in turn strengthen the immune system. Within this research, the design of innovative, healthy and easy-to-prepare recipes is contemplated through the application of simple gastronomic techniques with emphasis on the use of fruits, vegetables and other nutritious and seasonal ingredients, giving special importance to the Mediterranean Diet. Keywords: healthy eating, childhood asthma, gastronomy, children, culinary techniques
Propuesta saludable de cocina de vanguardia e innovación en base a cinco vegetales: brócoli, zanahoria blanca, zucchini, habas y achogcha
(Universidad de Cuenca, 2012-11-11) Uzhca Cárdenas, Nancy Rocío; Teillard, Jacques
Propuestas de recetas con alto contenido de hierro dirigidas a madres y padres de niños en un rango de edad de 2 a 5 años que padezcan de anemia
(Universidad de Cuenca, 2024-02-21) Jadan Juela, Mercy Georgina; Vintimilla Álvarez, María Cecilia
An incorrect diet can lead to multiple diseases, one of the most common in children worldwide is anemia, caused by an iron-deficient diet. For this reason, this project focuses on developing different recipes with high iron content, which serve as a guide for parents, who are in charge of providing a healthy diet to the little ones at home. These dishes, in addition to having a high amount of iron, also provide proteins, vitamins, minerals, among other important nutrients. As part of this work, demonstration workshops were held in two Child Development Centers where parents were made aware of the importance of good nutrition and gastronomic recipes to combat anemia and improve children's growth. Keywords: healthy eating, iron deficiency anemia, preschool anemia, iron, nutrition

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Browsing Gastronomía by Subject "Alimentación saludable"