Reformulación de recetas asociadas a la nutrición culinaria

Authors

  • Ignacio de Tomás Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense, Madrid, España.
  • Beatriz Beltran Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense, Madrid, España.
  • Carmen Cuadrado Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense, Madrid, España.

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References

(1) Scott C, Hawkins B, Knai C. Food and beverage product reformulation as a corporate political strategy. Soc Sci Med. 2017;172: 37-45.

(2) Luo X, Arcot J, Gill T, Louie JC, Rangan A. A review of food reformulation of baked products to reduce added sugar intake. Trends Food Sci Technol. 2019; 86: 412-25.

(3) Trakselis, L. J., & Stein, E. M. (2014). Culinary nutrition: Principles and applications. American Technical Publishers, Incorporated.

(4) Engler-Stringer, R. Food, cooking skills, and health: a literature review. Can J Diet Pract Res. 2010; 71(3): 141-45.

(5) Delichatsios HK, Hauser ME, Burgess JD, Eisenberg DM. Shared medical appointments: a portal for nutrition and culinary education in primary care—a pilot feasibility project. Glob Adv Health Med. 2015; 4(6): 22-6.

(6) Ritchie, H. (2020). You want to reduce the carbon footprint of your food? Focus on what you eat, not whether your food is local. Our World in Data, 24.

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Published

2021-12-26

How to Cite

de Tomás, I., Beltran, B., & Cuadrado, C. (2021). Reformulación de recetas asociadas a la nutrición culinaria. Spanish Journal of Human Nutrition and Dietetics, 25(Sup. 3), 84–85. Retrieved from https://www.renhyd.org/renhyd/article/view/1597

Issue

Vol. 25 (2021): (Supl. 3) IV Congreso de Alimentación, Nutrición y Dietética. Nutrición personalizada y dietética de precisión.

Section

Conference proceedings

License

Copyright (c) 2021 Ignacio de Tomás, Beatriz Beltran, Carmen Cuadrado

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.