Comidas caseras y abatimiento de obesidad: una revisión narrativa
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nov 13, 2018
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https://doi.org/10.30878/ces.v26n1a3
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La disminución en consumo de comidas típicas y el aumento en consumo de alimentos industrializados altos en grasa, azúcar y sal coinciden con la prevalencia de obesidad. Se examinan las posibles ventajas sociales, sensoriales y somáticas de las comidas caseras y su relación con el peso corporal. Se realizó una búsqueda de literatura científica en cinco bases de datos, de 169 estudios localizados, 14 de ellos cumplieron con los criterios de inclusión para una revisión narrativa. Los resultados muestran que las comidas caseras serían episodios de alimentación que incluyen platillos típicos aceptados por la cultura de las familias y se ajustan a una dieta nutricionalmente adecuada. Un consumo regular de comidas caseras podría contribuir a disminuir la prevalencia de obesidad.
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SERRANO-PLATA, María de Jesús et al.
Comidas caseras y abatimiento de obesidad: una revisión narrativa.
CIENCIA ergo-sum, [S.l.], v. 26, n. 1, nov. 2018.
ISSN 2395-8782.
Disponible en: <https://cienciaergosum.uaemex.mx/article/view/9336>. Fecha de acceso: 25 mar. 2019
doi: https://doi.org/10.30878/ces.v26n1a3.
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Ciencias sociales
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Brown-Kramer, C., Tiviniemi, M. y Winseman, J. (2009). Food exemplar salience. What foods people think of when you tell them to change their diet? Appetite, 52, 753-756. http://doi.org/10.1016/j.appet.2009.01.005
Byrne, J. (2016). Improving the peer review of narrative literature reviews. Research Integrity and Peer Review, 1, 12. http://doi.org/10.1186/s41073-016-0019-2
Datar, A. (2017). The more the heavier? Family size and childhood obesity in the U. S. Social Science & Medicine, 180, 143-151. http://doi.org/10.1016/j.socscimed.2017.03.035
Díaz-Méndez, C. y Van den Broek, H. (2017). Eating out in modern societies: An overview of a heterogeneous habit. Appetite, 119, 1-4 https://doi.org/10.1016/j.appet.2017.05.003
Dohle, S., Rall, S. y Siegrist, M. (2014). I cooked it myself: Preparing food increases liking and consumption. Food Quality and Preference, 33, 14-16. http://dx.doi.org/10.1016/j.foodqual.2013.11.001
FAO (Food and Agriculture Organization). (2017). Guías alimentarias basadas en alimentos. Disponible en http://www.fao.org/nutrition/educacion-nutricional/food-dietary-guidelines/home/es/
Fiese, B., Hammons, A. y Grigsby-Toussaint, D. (2012). Family mealtimes: A contextual approach to understanding childhood obesity. Economics & Human Biology, 10(4), 365-374. http://doi.org/10.1016/j.ehb.2012.04.004
Fulkerson, J., Larson, N., Horning, M. y Neumark-Sztainer, D. (2014). A review of associations between family or shared meal frequency and dietary and weight status outcomes across the lifespan. Journal of Nutrition Education and Behavior, 46(1), 2-19. http://doi.org/10.1016/j.jneb.2013.07.012
Gatley, A., Caraher, M. y Lang, T. (2014). A qualitative, cross cultural examination of attitudes and behaviour in relation to cooking habits in France and Britain. Appetite, 75, 71-81. http://doi.org/10.1016/j.appet.2013.12.014
González-Muniesa, P., Mártinez-González, M., Hu, F., Després, J., Matsuzawa, Y., Loos, R., Moreno, L., Bray, G. y Martinez, J. (2017). Obesity. Nature Reviews Disease Primers, 3(17034). http://doi.org/10.1038/nrdp.2017.34
Gustat, J., Lee, Y., O’Malley, K., Luckett, B., Myers, L., Terrell, L., … y Johnson, C. (2017). Personal characteristics, cooking at home and shopping frequency influence consumption. Preventive Medicine Reports, 6, 104-110. http://doi.org/10.1016/j.pmedr.2017.02.007
Haines, J., McDonald, J., O’Brien, A., Sherry, B., Bottino, C., Schmidt, M. y Taveras E. (2013). Healthy habits, happy homes: Randomized trial to improve household routines for obesity prevention among preschool-aged children. JAMA Pediatrics Journal Club Slides, 167(11), 1072-1079. http://doi.org/10.1001/jamapediatrics.2013.2356
Hammons, A. y Fiese, B. (2011). Is frequency of shared family meals related to the nutritional health of children and adolescents? Pediatrics, 127(6), e1565-74. http://doi.org/10.1542/peds.2010-1440
Herbert, J., Flego, A., Gibbs, L., Waters, E., Swinburn, B., Reynolds, J. y Moodie, M. (2014). Wider impacts of a 10-week community cooking skills program-Jamie’s Ministry of Food, Australia. BMC Public Health, 14, 1161. http://dx.doi.org/10.1186/1471-2458-14-1161
Hernández-Ramírez, J. y Ortega-Canto, J. (2016). El perfil general del excedente nutrimental en México en el periodo 1990-2013: un enfoque a partir del suministro energético de macronutrimentos y grupos de alimentos. Salud Colectiva, 2(4), 487-504. http://dx.doi.org/10.18294/sc.2016.925
Himmelgreen, D., Cantor, A., Arias, S. y Romero-Daza, N. (2014). Using a biocultural approach to examine migration/globalization, diet quality, and energy balance. Physiology & Behavior, 134, 76-85. http://dx.doi.org/10.1016/j.physbeh.2013.12.012
Johnson, S., Goodell, L., Williams, K., Power, T. y Hughes, S. (2015) Getting my child to eat the right amount. Mothers’ considerations when deciding how much food to offer their child at a meal. Appetite, 88, 24-32. http://doi.org/10.1016/j.appet.2014.12.004
Jones, S., Walter, J., Soliah, L. y Phifer, J. (2014). Perceived motivators to home food preparation: focus group findings. Journal of the Academy of Nutrition and Dietetics, 114(10), 1552-1556. http://doi.org/10.1016/j.jand.2014.05.003
Keller, K., Rodríguez-López, S., Carmenate-Moreno, M. y Acevedo-Cantero, P. (2014). Associations between food consumption habits with meal intake behaviour in Spanish adults. Appetite, 83, 63-68. http://doi.org/10.1016/j.appet.2014.08.012
Khanom, A., Hill, R., Morgan, K., Rapport, F., Lyons, R. y Brophy, S. (2015). Parental recommendations for population level interventions to support infant and family dietary choices: a qualitative study from the growing up in wales, environments for healthy Living (EHL) study. BMC Public Health, 15, 234.http://doi.org/10.1186/s12889-015-1561-4
Kobayashi, S., Asakura, K., Suga, H. y Sasaki, S. (2017). Living status and frequency of eating out-of-home foods in relation to nutritional adequacy in 4, 017 Japanese female dietetic students aged 18-20 years: A multicenter cross-sectional study. Journal of Epidemiology, 27(6). https://doi.org/10.1016/j.je.2016.07.002
Lachat, C., Nago, E., Verstraeten, R., Roberfroid, D., Van Camp, J. y Kolsteren, P. (2012). Eating out of home and its association with dietary intake: A systematic review of the evidence. Obesity Reviews, 13, 329-346. https://doi.org/10.1111/j.1467-789X.2011.00953.x
Laguna-Camacho, A. y Booth, D. (2015). Meals described as healthy or unhealthy match public health education in England. Appetite, 87, 283-287. https://doi.org/10.1016/j.appet.2015.01.007
Laguna-Camacho, A. (2017). Hacia una perspectiva sociocultural y económica en la política contra la alimentación no saludable. Revista de Salud Pública de México, 59, 124-125. http://dx.doi.org/10.21149/7999
Levine, C., Miyamoto, Y., Markus, H. R., Rigotti, A., Morozink Boylan, J., Park, J., … y Riff, C. (2016). Culture and healthy eating: The role of independence and interdependence in the United States and Japan. Personality and Social Psychology Bulletin, 42(10), 1335-1348. http://dx.doi.org/10.1177/0146167216658645
Lora, K., Cheney, M. y Branscum, P. (2017). Hispanic mothers’ views of the fathers’ role in promoting healthy behaviors at home: Focus Group Findings. Journal of the Academy of Nutrition and Dietetics, 117(6), 914-922. http://doi.org/10.1016/j.jand.2017.01.005
Marín-Cárdenas, A., Sánchez-Ramírez, G. y Maza-Rodríguez, L. (2014). Prevalencia de obesidad y hábitos alimentarios desde el enfoque de género: el caso de Dzutóh, Yucatán, México. Estudios Sociales, 22(44), 64-90.
McGuffin, L., Wallace, J., McCrorie, T., Price, R., Pourshahidi, L. y Livingstone, M. (2013). Family eating out-of-home: a review of nutrition and health policies. Proceedings of the Nutrition Society. Cambridge University Press, 72(1), 126-39. http://doi.org/10.1017/S002966511200287X
Mills, S., White, M., Brown, H., Wrieden, W., Kwasnicka, D., Halligan, J., Robalino, S. y Adams, J. (2017). Health and social determinants and outcomes of home cooking: A systematic review of observational studies. Appetite, 111, 116-134. http://doi.org/10.1016/j.appet.2016.12.022
Monteiro, C., Cannon, G., Moubarac, J., Levy, R., Louzada, M. y Jaime, P. (2017). The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutrition, 21, 1-13. http://doi.org/10.1017/S1368980017000234
Naska, A., Orfanos, P., Trichopoulou, A., May, A. M., Overvad, K., Jakobsen, M.U. y Peeters, P. (2011). Eating out, weight and weight gain. A cross-sectional and prospective analysis in the context of the EPIC-PANACEA study. International Journal of Obesity, 35(3), 416-426. https://doi.org/10.1038/ijo.2010.142
OPS-OMS (Organización Panamericana de la Salud Organización Mundial de la Salud) (2015). Alimentos y bebidas industrializados en América Latina: tendencias, efecto sobre la obesidad e implicaciones para las políticas públicas. Disponible en http://iris.paho.org/xmlui/bitstream/handle/123456789/7698/9789275318645_esp.pdf
Raskind, I., Woodruff, R., Ballard, D., Cherry, S., Daniel, S., Haardörfer, R. y Kegler, M. C. (2017). Decision-making processes shaping the home food environments of young adult women with and without children. Appetite, 113, 124-133. http://doi.org/10.1016/j.appet.2017.02.027
Reckinger, R. y Régnier, F. (2017). Diet and public health campaigns: Implementation and appropriation of nutritional recommendations in France and Luxembourg. Appetite, 112, 249-259. http://doi.org/10.1016/j.appet.2017.01.034
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