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Author: Pérez Conesa, Joaquín
Publisher: Ediciones Díaz de Santos
ISBN: 849052033X
Category : Cooking
Languages : es
Pages : 290
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Book Description
Con la publicación de este libro, original e innovador, se pone en manos de enseñantes, cocineros profesionales y público en general, una herramienta valiosa para poder cocinar con conocimiento fundamentado y disfrutar gastronómicamente de una alimentación equilibrada; modificar la dieta habitual o estableceruna nueva forma de alimentarse que evite los problemas de salud que achacan anuestra sociedad. El libro reivindica la cocina tradicional para volver a unadieta saludable que nos permita vivir más y sentirnos mejor. En fin, un libo pionero en el nuevo campo de la Gastronomía Nutramolecular.El libro contiene126 recetas de los platos tradicionales más representativos de 17 Autonomías españolas. Para su mejor comprensión, los procesos culinariosde su elaboración se representan en forma diagramada y se explican de forma racional y fundamentada. La información nutricional que se da para cada receta,se valora de forma que el lector conozca el efecto beneficioso o contraproducente que la ingestión de una ración tendría para su salud. También orienta al lector sobre cómo calcular el aporte nutricional de cada ingrediente y cómo alterar la receta cuali y cuantiativamente adecuándola a sus necesidades personales.
Author: Pérez Conesa, Joaquín
Publisher: Ediciones Díaz de Santos
ISBN: 849052033X
Category : Cooking
Languages : es
Pages : 290
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Book Description
Con la publicación de este libro, original e innovador, se pone en manos de enseñantes, cocineros profesionales y público en general, una herramienta valiosa para poder cocinar con conocimiento fundamentado y disfrutar gastronómicamente de una alimentación equilibrada; modificar la dieta habitual o estableceruna nueva forma de alimentarse que evite los problemas de salud que achacan anuestra sociedad. El libro reivindica la cocina tradicional para volver a unadieta saludable que nos permita vivir más y sentirnos mejor. En fin, un libo pionero en el nuevo campo de la Gastronomía Nutramolecular.El libro contiene126 recetas de los platos tradicionales más representativos de 17 Autonomías españolas. Para su mejor comprensión, los procesos culinariosde su elaboración se representan en forma diagramada y se explican de forma racional y fundamentada. La información nutricional que se da para cada receta,se valora de forma que el lector conozca el efecto beneficioso o contraproducente que la ingestión de una ración tendría para su salud. También orienta al lector sobre cómo calcular el aporte nutricional de cada ingrediente y cómo alterar la receta cuali y cuantiativamente adecuándola a sus necesidades personales.
Author: Ansón Oliart, Rafael
Publisher: Ministerio de Educación
ISBN:
Category :
Languages : en
Pages : 61
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Book Description
os Programas de Alimentación, Nutrición y Gastronomía para las etapas de Educación Infantil y Primaria, tienen como objetivo principal la adquisición de hábitos saludables por parte del alumnado desde la infancia para asegurar una mejor calidad de vida durante las etapas de desarrollo posteriores y afianzarlos para la edad adulta. Los contenidos transversales y complementarios a los Programas de Alimentación, Nutrición y Gastronomía para las etapas de Educación Infantil y de Educación Primaria se articulan en cuatro unidades didácticas que refuerzan los objetivos comunes perseguidos en ambas etapas educativas. Si bien, presentan un nuevo matiz: la relación directa del escolar con lo que come y el ejercicio físico que realiza. Es decir, dónde come, qué debe comer para mantener un peso adecuado a su etapa de crecimiento y desarrollo, la importancia de practicar actividad física de forma regular, así como reforzar la información sobre los alimentos, sus frecuencias de consumo o cómo alimentarse cuando se es alérgico o intolerante a alguno de ellos, potenciando, de forma conjunta, la adquisición de estilos de vida saludable. En definitiva, cómo cuidar su propio cuerpo para el presente y también para su futuro. Las cuatro unidades en las que se articula la obra incluyen contenidos transversales y complementarios para la etapa de Educación Infantil y el primer ciclo de Educación Primaria, donde descubrirán nuevas formas de observar, saborear, oler y sentir los alimentos.
Author: Achón y Tuñón, María
Publisher: Ministerio de Educación
ISBN:
Category :
Languages : en
Pages : 144
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Book Description
Author: Francisco J. Medina-Albaladejo
Publisher: Taylor & Francis
ISBN: 1000864510
Category : Business & Economics
Languages : en
Pages : 297
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Book Description
Food consumption and nutrition are historically among the most characteristic features of inequality in living standards driven by socioeconomic, gender, generational and geographical reasons. Nutrition directly impacts mortality, life expectancy, height and illness and thus becomes a good indicator of living standards and their evolution over time. However, one issue that remains unresolved is how to measure past diet inequalities with the available sources. This book evaluates nutritional inequalities in Spain from the nineteenth century to the present day. It explores the socioeconomic, gender, generational and geographical variations in food consumption and nutrition in Spain during this period. Deriving historical data on nutrition and diet has always been difficult due to issues with available sources. This book adopts a multi-dimensional approach and two complementary methodologies capable of presenting a more comprehensive picture: the first analyses diets based on primary sources, while the second examines the effect of nutritional inequalities on biological living standards, with special emphasis on average height. This combination allows for greater precision than previous studies on the impacts of food inequality. This book will be of significant interest to scholars from different academic branches, especially historians, economic historians and historians of science, economists, and also doctors, endocrinologists, paediatricians, anthropologists, nutritionists and expert in cooperation and development.
Author: Lara Anderson
Publisher: University of Toronto Press
ISBN: 148753468X
Category : Literary Criticism
Languages : en
Pages : 188
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Book Description
Control and Resistance reveals the various ways in which food writing of the early Franco era was a potent political tool, producing ways of eating and thinking about food that privileged patriotism over personal desire. The author examines a diverse range of official and non-official food texts to highlight how discourse helped construct and contest identities in line with the three ideological pillars of the regime: autarky, prescriptive gender roles, and monolithic nationalism. Official food discourse produced an audience with a taste for local foodstuffs, and also created a unified gastronomic space in which regional cuisines were co-opted for the purposes of culinary nationalism. The author discusses a genre of official texts directed solely at women, which demanded women’s compliance and exclusive dedication to domesticity. Alongside such examples, Control and Resistance includes texts that offered resistance to the Franco hegemony. Food texts have traditionally been viewed as apolitical because of their connections with domesticity, so they were not subject to the same degree of censorship as other published works. Accordingly, food writing was at times more capable of offering disruptive or resistant textual spaces than other forms of discourse.
Author: Aynur Doğan
Publisher: CCBS Press
ISBN: 9079646504
Category : Business & Economics
Languages : en
Pages : 208
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Book Description
‘Linking Leadership’ provides a reference for senior executives or those aiming at a cross-border career, to understand cultural differences across selected countries. Each semester we report on our quantitative survey-based global study, on our analyses of existing in-country leadership literature, preferably written by locals in the target language. Besides we try to obtain empirical validations through expert interviews with native specialists. This new issue of our leadership series presents country-specific analysis of culturally endorsed leadership practices for the countries: Afghanistan, Austria, Belgium, Bolivia, Brunei, Cyprus, Denmark, Estonia, Ghana, Japan, Jordan, Luxembourg, Mauritius, Myanmar, Oman, Poland, Puerto Rico, Singapore, Slovakia, Spain and Vietnam, This publication contains contributions from around 125 researchers from sixteen countries who participated in the Cross-Cultural Business Skills elective offered by the Part-time Academy of the Faculty of Business and Economics at the Amsterdam University of Applied Sciences (HvA). The following people contributed: Aboadje Dwomor; Abou Tawakoli; Achraf Ahayan; Amine Bouzraa; Andreea Andrieş; Ane Gibelalde Eraso; Anouk Spieker; Arash Jamali; Arbaaz Ghafoor; Arnout Roorda; Arvind Nohar; Asad Khan; Atakhan Akkaya; Ayoub Rahmoun; Ayşen Çavuş; Bente Smit; Bjorn Gootjes; Bloem Westerman; Callum Cope; Daniar Said; Dario Snel; Davey Verbruggen; Deniz Çekiç; Diëva Groenberg; Donna Frederiks; Edwina Okyere; Elizabeth Arends; Elle van der Geest; Emily Cheung; Emmarald Kotzebue; Eva Ebeling; Evgeniya Chashnikova (Евгения Чашникова); Fabienne Schulze-Wermeling; Fariel Groenefelt; Fatih Kaya; Filip Drożdż; Fleur Tuin; Floor van Heugten; Floris Quentin Looije; Gongli Wang（王宫丽）; Hamed Yousefi Alizé; Haydir Malik; Ilham Rahebi Aghniuni; Imane Amallah; Iñigo de la Presilla Echeberria; Inti Peralta Jacelga; Irfan Salim; Iris Haijemaije; Iris Santaularia Malet; Iris Vos; Jaydey Braams; Jesse Jonker; Jesse Schabracq; Jildou Hanzens; Joep Dortmans; Joey Wong (黄宝儿); Joy Zevenster; Kaiet Iglesias Baraibar; Kalok Liu (廖家樂); Karan Rhuggernaath; Kaya Todorovic; Kelvin Agyei; Kenza Waller Diemont; Kevin Chapagain; Kristof Dely; Laura Dabaj; Leire Astigarraga Iriondo; Lilly Krasenova (Лили Красенова); Lily Kluit; Lindiana Ziba Asani; Luis Mink; Maarten Vercouteren; Mark van Diest ; Max Versteeg; Mert Ayvaz; Mert Özbalaban; Miles Silvagni; Mohamad Darwish; Mostafa Zafar; Mourad Benali; Mubashar Butt; Najoua Chamlal; Naomi Houssart; Nastassia Panfilov (Настассиа Панфилов); Natifah Nicholas; Nawid Hafizi; Niels Francken; Nilesh Awadhpersad; Noah Jacob op ten Berg; Paula Mancisidor Yeregui; Pauline den Hartog; Philip van Rijk; Rins Tiemersma; Risa Matsumoto (松本 梨沙); Rogier Brinkers; Sabien Melenhorst; Sander Peters; Savrina Asmara, Serkan Yaşar; Sharon Pertijs; Sheza Mahmood; Sidney Ortse; Sinan Gürsoy; Sjoerd Wiggers; Soliana Ashame; Staś Wojciechowski; Stylianos Kouloundis (Στυλιάνος Κουλουντής); Subt Ihsan ul-Haq; Tarik Engin; Tim Weijermars; Valeriia Gushcha (Валерия Гуща); Victor Poelmann; Viktoriya Tsolkovska; Vincent de Rie; Wakako Suita (吹田和嘉子); William Bæk Jensen; Yamina Fatni; Yason Andreadis (Ιάσονας Ανδρεάδης) and Yassine Ballouti.
Author: Sarah Burkhart
Publisher: Frontiers Media SA
ISBN: 2832551165
Category : Medical
Languages : en
Pages : 116
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Book Description
Building on the Millennium Development Goals, the UN Sustainable Development Goals (SDGs) are the cornerstone of the 2030 Agenda for Sustainable Development, billed by the UN as “an agenda of unprecedented scope and significance.” These seventeen goals are conceived as integrated, indivisible, and as balancing the economic, social and environmental dimensions of sustainable development. To be achieved by 2030, the goals are organized around five core pillars: people, planet, prosperity, peace and partnership. As a member of the SDGs Publishers Compact, Frontiers is committed to advocating the themes represented by the SDGs and accelerating progress to achieve them. Nutrition sits at the heart of the SDGs. In addition to achieving ‘Zero Hunger’ (SDG2), improvements in nutrition are critical to both achieve and reap the benefits of all seventeen global goals. With good nutrition comes improved health and wellbeing (SDG3), enhanced educational and work productivity (SDGs 4 and 8), less poverty (SDG1) and reduced inequalities (SDGs 5 and 10). And with stronger and more sustainable environments, communities, and technologies (SDGs 6, 7, 9, 11-17) improved food security and nutrition will follow. As part of an innovative collection showcasing nutrition in the context of the SDGs, this Research Topic will focus on Sustainable Development Goal 4: Quality Education.
Author: Maria S. Tapia
Publisher: Frontiers Media SA
ISBN: 2889743683
Category : Science
Languages : en
Pages : 110
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Book Description
Author:
Publisher: INIAP Archivo Historico
ISBN:
Category :
Languages : en
Pages : 64
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Book Description
Author: María de Cortes Sánchez-Mata
Publisher: Springer
ISBN: 1493933299
Category : Science
Languages : en
Pages : 477
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Book Description
This book is the result of collaboration between botanists and food chemists, with the purpose of improving the knowledge of the main wild species of traditional use as foods in the Mediterranean area, focus on ethnobotanical aspects, natural production, uses and nutritional aspects. One of the novelties of the book would be the publication of complete food composition tables of more than 40 species, which are not usually included in nutrient databases of foods. Many of the data included comes from the chemical analysis of representative samples of these species and other are compiled from the scientific literature. Since this topic had not been fully studied, this book provides an interesting tool to be used with the purpose of the revalorization of wild food species, preservation of their traditional uses, and also as alternatives to improve the diversity of modern Mediterranean diets.
