Who fly the stove? To health, it is important
This article was translated by an automatic translation system, and was therefore not reviewed by people.
Food made at home is generally more healthy, experts say.
But everything depends on who is the "nutritional guardian" of the family.
Maybe you are cooking more lately. But is this is more healthy to eat out?
In the current economic climate, more and more people are preparing their own meals. The magazine Food & Wine "says cooking at home is a gastronomic trend of the moment, and marketing research firm Information Resources reported that consumers of the supermarkets are cooking more, from scratch, and spending more on basic ingredients in food than convenient, in turn frozen and expensive.
Meals prepared at home are typically more healthy that prepared in restaurants. How much more healthy will depend on who is preparing the food, where is the recipe, and even the dishes in which food is served.
Studies show that the greatest influence on family eating habits is the person responsible for buying and preparing food. These "guardians nutrition 'as they are called by the researchers, affect more than 70% of the diet for us, according to a report published in 2006 in The Journal of the American Dietetic Association." This occurs not only in home meals, but also the children for lunch, snacks eaten outside the home, and even in the requests made by members of the family in restaurants.
Public health researchers first identified the role of guardians nutrition during the Second World War, when sending the meat to the troops threatened the emergence of a crisis of proteins in family homes. The goal was to educate the families in relation to alternatives to meat, however it was not clear who specifically the information campaign should be directed.
At that time, many people believed that their husbands and children strongly influence the type of food served at home. However, a study led by anthropologist Margaret Mead found that wives and mothers, responsible for buying and preparing food, had more influence than all thought, including women themselves.
Today, the guardians of the family nutrition may be the mother or father, the grandfather, the maid or nanny. Brian Wansink, director of the Laboratory of the Cornell Food and Brands, says that people should be aware of its importance for feeding the family.
A guardian with habits and unhealthy food choices typically forward these issues to the family members. Similarly, the guardians to improve their habits can improve the health of the whole family.
To learn more about these guardians, the Cornell researchers have investigated the preparation of food in 770 families, detailing the methods of preparation and ingredients of the favorites for cooking. Five different types have emerged:
"Cooks generous" (22%) are enthusiastic on the cooking and they specialize in "food for comfort, especially sweet home.
"Cooks orderly" (18%) depend much revenue, so your preparation is strongly influenced by the book of recipe used.
"Cooks competitive" (13%) think less on health and are more concerned to prepare the most impressive dish possible.
"Cooks healthy" (20%) usually serve fish and use fresh ingredients, but the taste is not the main objective.
"Cooks innovative" (19%) like to experiment with different ingredients, preparation methods and types of cuisine, which tends to lead to safer food.
A test can help determine the personality chef is available at nytimes.com / well. Knowing your type is important because "it will say more about their tendencies," said Wansink.
"Many believe that generous chefs prepare healthy meals, but are by far the least healthy," he added. Moreover, "if you like food, the cook healthy is not exactly the kind of person to whom you want to be around."
"They open a lot of hand for health," continued Wansink. "However, innovative chefs have the best look on the freshness of food, and even then, there is a large emphasis on the taste. If you like great food and still want to eat reasonably healthy food, the innovative chef is the right person to to be around. "
Home cooks also need to pay attention to their source of income. Research of Cornell and the State University of New Mexico show that even some books of recipes are victims of exaggerated and popularized the trend of fast food restaurants. The researchers examined seven editions of the book "The Joy of Cooking," published between 1936 and 2006. In 14 of 18 recipes studied, the caloric content increased by about 928 calories on average, or 44% per prescription.
There are also "escapes from table", the location and size of plates, bowls, cutlery and glasses. In his book "Mindless Eating: Why We Eat More Than We Think" (Bantam, 2006), Wansink notes that these items, apparently harmless, can increase the consumption of food in more than 20%.
For example, beverages, except water, should be served in tall, thin glasses. Studies show that up to raise professional Bartenders drink too much when the glass is low and wide. We put more food on plates and serve larger portions of higher when the spoon is large. In one experiment, the Cornell professors of nutrition and post-graduate students were invited to a "feast of ice cream." Participants received bowls of ice cream and shells of different sizes.
Even for those specialists in nutrition, the result is visible. Those who received larger bowls and shells have 57% more ice cream.
Source: New York Times
This article was translated by an automatic translation system, and was therefore not reviewed by people.
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