Examinando por Materia "Edible Grain"

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Acceso abierto
Critical review: effect of consuming whole grains on the prevention of colorectal cancer
(Universidad Privada Norbert Wiener, 2019-12-09) Valle Elescano, Renee Amparo; Bohórquez Medina, Andrea Lisbet
Colon cancer is in first place in the case of cancer morbidities. It is estimated that each year one million new diagnoses and half a million deaths are identified. It should be noted that it is a type of cancer that is associated with obesity and dietary patterns, including low consumption of dietary fiber. The objective of the present review was to know the effect of consuming whole grains on the prevention of colorectal cancer. The principles of evidence-based nutrition were used as a methodology. A systematic search was carried out in 5 databases, Scopus, WOS, Pubmed, Embase and Science Direct, from the last 5 years, to answer the research question related to the consumption of whole grains and the risk of colorectal cancer in adults. After the selection of articles, they were evaluated through a critical reading tool to determine the degree of recommendation and level of evidence. It was found that the consumption of whole grains is associated with a reduction in the risk of colorectal cancer in different percentages, depending on the intake, which is detailed in the critical comment.
Acceso abierto
Differences in nutritional content in processed or ultra-processed cereals for children sold in supermarkets in Lima-Peru, 2021
(Universidad Privada Norbert Wiener, 2022-10-06) Macavilca Toribio, Nicole Adriana; Mauricio Alza, Saby Marisol
The consumption of processed and ultra-processed products is associated with increased overweight and obesity, especially in children, due to their content of critical nutrients such as sugar, sodium, saturated fat, and trans fats. The aim of the study was to compare the nutritional content of processed or ultra-processed cereals targeted at children sold in supermarkets in Lima, Peru, during the last quarter of 2021. This is an analytical, prospective, and cross-sectional study. Using data collection from Chepulis et al., 58 processed and ultra-processed cereals were analyzed, finding that the cereals analyzed had high sugar content. The most commonly used colorant was E 129 – Red Arilla 9, present in 15.52% of the samples. The cereals covered vitamin B requirements (B1, B2, B3, B5, B6, B9, and B12) and vitamin C in preschoolers, and some vitamin B in school-age children. In minerals, they covered magnesium and potassium in both preschoolers and schoolchildren, and iron in preschoolers.
Acceso abierto
Preparation and acceptability of a cereal bar based on oats, chocolate, nuts and enriched with iron, in the students of the Norbert Wiener Private University.
(Universidad Privada Norbert Wiener, 2020-12-22) Vásquez Cabrera, Flor Ysela; Lozada Urbano, Michelle Fátima
This research aimed to determine whether a product, such as a cereal bar made with oats, chocolate, nuts, and enriched with iron, was acceptable to university students. Three different formulations were prepared with varying concentrations of chocolate and iron. The third formulation had the best acceptability. It was demonstrated that a novel product can be offered, which, in addition to providing energy, is a nutritious snack that provides iron and can cover a significant percentage of the daily requirement of this essential mineral.