Impacto nutricional del cocinado y procesado industrial en alimentos, platos y menústras su valoración mediante análisis químico, programas informáticos y tablas de composición de alimentos

  1. Jéssica Rivadeneyra
Supervised by:
  1. Sara Raquel Alonso de la Torre Director
  2. María del Mar Cavia Camarero Director

Defence university: Universidad de Burgos

Year of defence: 2015

Committee:
  1. María Teresa Sancho Ortiz Chair
  2. Miguel Ángel Fernández Muiño Secretary
  3. María Gabriela Tamaño Committee member
  4. Martín Andrés Checa Andrés Committee member
  5. María Inmaculada Martín Ortega Committee member
Department:
  1. Biotecnología y Ciencia de los Alimentos

Type: Thesis

Abstract

This thesis evaluates the nutritional quality of 162 menus in Burgos primary school. Likewise, determines and compares nutritional composition obtained by chemical analysis (according to analytical methods of AOAC, 2002) with calculated by three food software (AyS, DIAL and Kellogg´s) and, six food composition tables (TCAs) (CESNID, 2008; Mataix et al, 2011; Moreiras et al, 2013; Ortega et al, 2010; Senser and Scherz, 1999; USDA, release 27) of ten school menus, seven raw food, eight food/dishes processed industrially and, eight food/dishes cooked by servings. Only 14% and 3% of school menus accomplish food and nutritional recommendations respectively. There are differences between food softwares, between the chemical analysis with TCAs, questioning its use. On the other hand, changes were observed in nutritional composition after cooked unresponsive to origin of the food or the analysis method.