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
- Rivadeneyra Posadas, Jéssica Jannett
- Sara Raquel Alonso de la Torre Directrice
- María del Mar Cavia Camarero Directrice
Université de défendre: Universidad de Burgos
Fecha de defensa: 16 décembre 2015
- María Teresa Sancho Ortiz President
- Miguel Ángel Fernández Muiño Secrétaire
- María Gabriela Tamaño Rapporteur
- Martín Andrés Checa Andrés Rapporteur
- María Inmaculada Martín Ortega Rapporteur
Type: Thèses
Résumé
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.