Publication
Identificação da dieta mediterrânica no receituário tradicional português
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Abstract(s)
O conceito de Dieta Mediterrânica, proposto por Ancel Keys nos anos cinquenta do Século XX, está associado à prevenção de doenças e ao aumento da longevidade. No entanto, este conceito vai muito além dos hábitos alimentares, uma vez que estes constituem apenas um dos factores que a representam. Estes refletem as tradições, a cultura e a economia de cada região, caracterizando a identidade e individualidade da mesma. O objetivo deste trabalho é compreender, através da análise de receitas tradicionais portuguesas de duas regiões distintas, se o receituário tradicional português se aproxima ou afasta da Dieta Mediterrânica. Deste modo, para a seleção das receitas tradicionais, foi utilizado como referência o livro de culinária Portuguesa da autora Maria de Lourdes Modesto, “Cozinha Tradicional Portuguesa”. Após esta seleção, os alimentos presentes nas receitas foram analisados com recurso às categorias de alimentos constantes na pirâmide mediterrânica descrita por Bach-Faig, A.et al. Para cada receita foi efetuada uma análise qualitativa dos ingredientes pertencentes às diferentes categorias, e através de recurso a um cálculo simples, a frequência de aparecimento de cada categoria. Verificou-se com estes dados que as receitas analisadas para a região do Algarve apresentam uma frequência de aparecimento superior a 50% das categorias de alimentos cereais, hortícolas, azeite, ervas aromáticas, pescado, sal e especiarias e abaixo dos 50% as categorias outros (azeitonas, gordura vegetal, caracóis, açúcar, gordura animal), carne branca, carne vermelha, ovo, leguminosas e carne processada. Nas receitas analisadas para a região de Trás-os-Montes e Alto Douro verifica-se uma frequência de aparecimento acima dos 50% das categorias dos cereais, carne processada, azeite, sal e especiarias, e uma frequência abaixo dos 50% das categorias outros (castanhas, azeitonas, gordura vegetal, cogumelos, temperos) ovo, pescado, leguminosas, carne branca, gordura animal, hortícolas, batata, ervas aromáticas e carne vermelha. De acordo com os resultados obtidos neste trabalho, o receituário tradicional da região do Algarve é a que mais se aproxima da Dieta Mediterrânica, comparativamente com a região de Trás-os-Montes e Alto Douro. Deste modo, importa promover este tipo de dieta, não só pelos benefícios que apresenta, como também por forma a preservar este património.
The concept of the Mediterranean Diet, proposed by Ancel Keys in the fifties of the 20th century, is associated with disease prevention and increased longevity. However, this concept goes far beyond eating habits, since these are only one of the factors that represent it. These reflect the traditions, culture and economy of each region, characterizing the identity and individuality of it. The objective of this work is to understand, through the analysis of traditional Portuguese recipes from two different regions, if the traditional Portuguese recipe approaches or departs from the Mediterranean Diet. Thus, for the selection of traditional recipes, the Portuguese cookbook of the author Maria de Lourdes Modesto, "Traditional Portuguese Cuisine" was used as reference. After this selection, the foods present in the recipes were analyzed using the food categories in the Mediterranean pyramid described by Bach-Faig, A. et al. For each recipe a qualitative analysis of the ingredients belonging to the different categories was carried out, and through a simple calculation, the frequency of appearance of each category. It was verified with this data that the analyzed revenues for the Algarve region present a frequency of appearance of more than 50% of the categories of food cereals, vegetables, olive oil, herbs, fish, salt and spices and below 50% other categories (olives, vegetable fat, snails, sugar, animal fat), white meat, red meat, egg, legumes and processed meat. In the analyzed revenues for the region of Trás-os-Montes and Alto Douro there is a frequency of appearance of more than 50% of the categories of cereals, processed meat, olive oil, salt and spices, and a frequency below 50% (nuts, olives, vegetable fat, mushrooms, seasonings) egg, fish, legumes, white meat, animal fat, vegetables, potatoes, herbs and red meat. According to the results obtained in this work, the traditional recipe of the Algarve region is the one closest to the Mediterranean Diet, compared to the region of Trás-os-Montes and Alto Douro. Therefore, it is important to promote this type of diet, not only for the benefits it presents, but also in order to preserve this patrimony.
The concept of the Mediterranean Diet, proposed by Ancel Keys in the fifties of the 20th century, is associated with disease prevention and increased longevity. However, this concept goes far beyond eating habits, since these are only one of the factors that represent it. These reflect the traditions, culture and economy of each region, characterizing the identity and individuality of it. The objective of this work is to understand, through the analysis of traditional Portuguese recipes from two different regions, if the traditional Portuguese recipe approaches or departs from the Mediterranean Diet. Thus, for the selection of traditional recipes, the Portuguese cookbook of the author Maria de Lourdes Modesto, "Traditional Portuguese Cuisine" was used as reference. After this selection, the foods present in the recipes were analyzed using the food categories in the Mediterranean pyramid described by Bach-Faig, A. et al. For each recipe a qualitative analysis of the ingredients belonging to the different categories was carried out, and through a simple calculation, the frequency of appearance of each category. It was verified with this data that the analyzed revenues for the Algarve region present a frequency of appearance of more than 50% of the categories of food cereals, vegetables, olive oil, herbs, fish, salt and spices and below 50% other categories (olives, vegetable fat, snails, sugar, animal fat), white meat, red meat, egg, legumes and processed meat. In the analyzed revenues for the region of Trás-os-Montes and Alto Douro there is a frequency of appearance of more than 50% of the categories of cereals, processed meat, olive oil, salt and spices, and a frequency below 50% (nuts, olives, vegetable fat, mushrooms, seasonings) egg, fish, legumes, white meat, animal fat, vegetables, potatoes, herbs and red meat. According to the results obtained in this work, the traditional recipe of the Algarve region is the one closest to the Mediterranean Diet, compared to the region of Trás-os-Montes and Alto Douro. Therefore, it is important to promote this type of diet, not only for the benefits it presents, but also in order to preserve this patrimony.
Description
Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciada em Ciências da Nutrição
Keywords
Dieta mediterrânica Receituário tradicional português Padrão alimentar mediterrânico Pirâmide alimentar mediterrânica Trás-os- Montes e Alto Douro Algarve Mediterranean diet Traditional portuguese recipes Mediterranean food standard Mediterranean food pyramid Trás-os Montes and Alto Douro Algarve