OFERTA Y COMPOSICIÓN NUTRICIONAL DE ENSALADAS EN PATIOS DE COMIDA DE CENTROS COMERCIALES DE LIMA METROPOLITANA, 2014.
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| Title: | OFERTA Y COMPOSICIÓN NUTRICIONAL DE ENSALADAS EN PATIOS DE COMIDA DE CENTROS COMERCIALES DE LIMA METROPOLITANA, 2014. |
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| Alternate Title: | SUPPLY AND NUTRITIONAL COMPOSITION OF SALADS IN THE FOOD COURTS OF SHOPPING CENTERS OF METROPOLITAN LIMA, 2014. |
| Authors: | Bustamante-García, Marifé1 marife.bustamante@gmail.comt, Martinez-Feliu, Montserrat1, Servan, Karin1, Mayta-Tristán, Percy2 |
| Source: | Revista Peruana de Medicina Experimental y Salud Pública. 2015, Vol. 32 Issue 4, p739-745. 7p. |
| Abstract (English): | Objectives. To assess supply and nutritional composition of the salads offered as an entrée main course in the food courts of the shopping centers in Lima, Peru. Materials and methods. The menus of all food franchises present in the food courts of the eleven shopping centers of Lima were reviewed. The nutritional composition of salads offered as an entrée were calculated for calories, protein content, carbohydrates, fats, cholesterol, fiber and sodium, and the adequacy of intake for a dinner (30% of a diet of 2000 kcal). Results. Salads as entrées accounted for 4.7% of the supply, and only 7 out of 17 franchises offered at least one salad. The average cost of the salads was higher than the other dishes ($5.3 vs $4.7; p<0.001). The average calorie content was 329 kcal and 2.7 g fiber; in relation to a dinner, we found a high percentage of adequacy for protein (172.9%), cholesterol (121.0%), and low adequacy for calories (54.8%), carbohydrates (23.1%) and fiber (36.4%). Conclusions. The salads that are offered in food courts in the shopping centers of Lima are scarce and more expensive, have little fiber content and are high in cholesterol. Strategies should be reviewed to improve the accessibility of quality salads offered in areas where only fast food is offered. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | Objetivos. Evaluar la oferta y composición nutricional de las ensaladas ofrecidas como plato principal en los patios de comida de los centros comerciales de Lima, Perú. Materiales y métodos. Se revisó las cartas de comida de todas las franquicias presentes en los patios de comida de los once centro comerciales de Lima, luego se evaluó la composición nutricional de las ensaladas ofertadas como plato principal calculando su contenido calórico, proteico, carbohidratos, grasas, colesterol, fibra y sodio, y la adecuación de ingesta para una cena (30% de una dieta de 2000 kcal). Resultados. Las ensaladas como plato principal representaron el 4,7% de la oferta, solo 7/17 franquicias ofrecían al menos una ensalada. El costo promedio de las ensaladas fue superior a los otros platos ($5,3 vs 4,7; p<0,001). El contenido calórico promedio fue de 329 kcal y de 2,7 g de fibra; con relación a una cena, se encontró un alto porcentaje de adecuación proteica (172,9%), de colesterol (121,0%), y bajo para calorías (54,8%), carbohidratos (23,1%) y fibra (36,4%). Conclusiones. Las ensaladas que se ofertan en patios de centros comerciales de Lima son escasas y más costosas, presentan poco aporte de fibra y altos contenidos de colesterol. Se deben revisar estrategias para mejorar la accesibilidad de ensaladas de calidad en escenarios donde solo ofertan comidas rápidas. [ABSTRACT FROM AUTHOR] |
| Copyright of Revista Peruana de Medicina Experimental y Salud Pública is the property of Instituto Nacional de Salud (Peru) and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | MedicLatina |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: lth DbLabel: MedicLatina An: 111472334 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: OFERTA Y COMPOSICIÓN NUTRICIONAL DE ENSALADAS EN PATIOS DE COMIDA DE CENTROS COMERCIALES DE LIMA METROPOLITANA, 2014. – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: SUPPLY AND NUTRITIONAL COMPOSITION OF SALADS IN THE FOOD COURTS OF SHOPPING CENTERS OF METROPOLITAN LIMA, 2014. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Bustamante-García%2C+Marifé%22">Bustamante-García, Marifé</searchLink><relatesTo>1</relatesTo><i> marife.bustamante@gmail.comt</i><br /><searchLink fieldCode="AR" term="%22Martinez-Feliu%2C+Montserrat%22">Martinez-Feliu, Montserrat</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Servan%2C+Karin%22">Servan, Karin</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Mayta-Tristán%2C+Percy%22">Mayta-Tristán, Percy</searchLink><relatesTo>2</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Revista+Peruana+de+Medicina+Experimental+y+Salud+Pública%22">Revista Peruana de Medicina Experimental y Salud Pública</searchLink>. 2015, Vol. 32 Issue 4, p739-745. 7p. – Name: Abstract Label: Abstract (English) Group: Ab Data: Objectives. To assess supply and nutritional composition of the salads offered as an entrée main course in the food courts of the shopping centers in Lima, Peru. Materials and methods. The menus of all food franchises present in the food courts of the eleven shopping centers of Lima were reviewed. The nutritional composition of salads offered as an entrée were calculated for calories, protein content, carbohydrates, fats, cholesterol, fiber and sodium, and the adequacy of intake for a dinner (30% of a diet of 2000 kcal). Results. Salads as entrées accounted for 4.7% of the supply, and only 7 out of 17 franchises offered at least one salad. The average cost of the salads was higher than the other dishes ($5.3 vs $4.7; p<0.001). The average calorie content was 329 kcal and 2.7 g fiber; in relation to a dinner, we found a high percentage of adequacy for protein (172.9%), cholesterol (121.0%), and low adequacy for calories (54.8%), carbohydrates (23.1%) and fiber (36.4%). Conclusions. The salads that are offered in food courts in the shopping centers of Lima are scarce and more expensive, have little fiber content and are high in cholesterol. Strategies should be reviewed to improve the accessibility of quality salads offered in areas where only fast food is offered. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Abstract (Spanish) Group: Ab Data: Objetivos. Evaluar la oferta y composición nutricional de las ensaladas ofrecidas como plato principal en los patios de comida de los centros comerciales de Lima, Perú. Materiales y métodos. Se revisó las cartas de comida de todas las franquicias presentes en los patios de comida de los once centro comerciales de Lima, luego se evaluó la composición nutricional de las ensaladas ofertadas como plato principal calculando su contenido calórico, proteico, carbohidratos, grasas, colesterol, fibra y sodio, y la adecuación de ingesta para una cena (30% de una dieta de 2000 kcal). Resultados. Las ensaladas como plato principal representaron el 4,7% de la oferta, solo 7/17 franquicias ofrecían al menos una ensalada. El costo promedio de las ensaladas fue superior a los otros platos ($5,3 vs 4,7; p<0,001). El contenido calórico promedio fue de 329 kcal y de 2,7 g de fibra; con relación a una cena, se encontró un alto porcentaje de adecuación proteica (172,9%), de colesterol (121,0%), y bajo para calorías (54,8%), carbohidratos (23,1%) y fibra (36,4%). Conclusiones. Las ensaladas que se ofertan en patios de centros comerciales de Lima son escasas y más costosas, presentan poco aporte de fibra y altos contenidos de colesterol. Se deben revisar estrategias para mejorar la accesibilidad de ensaladas de calidad en escenarios donde solo ofertan comidas rápidas. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Revista Peruana de Medicina Experimental y Salud Pública is the property of Instituto Nacional de Salud (Peru) and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.17843/rpmesp.2015.324.1766 Languages: – Code: spa Text: Spanish PhysicalDescription: Pagination: PageCount: 7 StartPage: 739 Titles: – TitleFull: OFERTA Y COMPOSICIÓN NUTRICIONAL DE ENSALADAS EN PATIOS DE COMIDA DE CENTROS COMERCIALES DE LIMA METROPOLITANA, 2014. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Bustamante-García, Marifé – PersonEntity: Name: NameFull: Martinez-Feliu, Montserrat – PersonEntity: Name: NameFull: Servan, Karin – PersonEntity: Name: NameFull: Mayta-Tristán, Percy IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 10 Text: 2015 Type: published Y: 2015 Identifiers: – Type: issn-print Value: 17264634 Numbering: – Type: volume Value: 32 – Type: issue Value: 4 Titles: – TitleFull: Revista Peruana de Medicina Experimental y Salud Pública Type: main |
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