Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility study
Introduction: Healthy eating habits and cooking skills can contribute to the treatment of type 2 diabetes mellitus (T2DM). Objective: This study aimed to adapt, test, and qualitatively evaluate the sensory characteristics of food recipes for their application in a culinary intervention program for i...
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| Format: | Article |
| Language: | English |
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Universidade do Estado do Rio de Janeiro
2023-10-01
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| Series: | Demetra |
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| Online Access: | https://www.e-publicacoes.uerj.br/demetra/article/view/74398 |
| _version_ | 1797401403452293120 |
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| author | Camila Vieira Tiecher Ana Carolina Fernandes Greyce Luci Bernardo Fharlley Lohann de Medeiros Rodrigues da Silva Ana Paula Gines Geraldo Tailane Scapin Vanessa Mello Rodrigues Débora Kurrle Rieger Paula Lazzarin Uggioni Rossana Pacheco da Costa Proença |
| author_facet | Camila Vieira Tiecher Ana Carolina Fernandes Greyce Luci Bernardo Fharlley Lohann de Medeiros Rodrigues da Silva Ana Paula Gines Geraldo Tailane Scapin Vanessa Mello Rodrigues Débora Kurrle Rieger Paula Lazzarin Uggioni Rossana Pacheco da Costa Proença |
| author_sort | Camila Vieira Tiecher |
| collection | DOAJ |
| description | Introduction: Healthy eating habits and cooking skills can contribute to the treatment of type 2 diabetes mellitus (T2DM). Objective: This study aimed to adapt, test, and qualitatively evaluate the sensory characteristics of food recipes for their application in a culinary intervention program for individuals with type 2 diabetes, called Nutrition and Culinary in the Kitchen. Methods: Nutrition and Culinary in the Kitchen is an intervention program with hands-on cooking classes focused on promoting cooking skills. Recipes’ modifications were based on the glycemic index of ingredients, then tested and discussed by nutrition experts in consensus workshops. Individuals with type 2 diabetes assessed and discussed the sensory characteristics of recipes in focus groups. Results: Recipes adaptations to suit type 2 diabetes population included replacement of rice by cauliflower and pasta by zucchini, and the use of fruits and spices in sweet recipes instead of using added sugar ingredients and/or non-caloric sweeteners. Those changes were positively accepted by the individuals with type 2 diabetes. Conclusion: The adapted culinary recipes can be used in dietary guidelines and in cooking interventions to promote eating habits that contribute to glycemic control. |
| first_indexed | 2024-03-09T02:09:31Z |
| format | Article |
| id | doaj.art-2f8e08219b454ebfb8f94525f27ba705 |
| institution | Directory Open Access Journal |
| issn | 2238-913X |
| language | English |
| last_indexed | 2024-03-09T02:09:31Z |
| publishDate | 2023-10-01 |
| publisher | Universidade do Estado do Rio de Janeiro |
| record_format | Article |
| series | Demetra |
| spelling | doaj.art-2f8e08219b454ebfb8f94525f27ba7052023-12-07T15:10:13ZengUniversidade do Estado do Rio de JaneiroDemetra2238-913X2023-10-0118e74398e7439810.12957/demetra.2023.7439862910Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility studyCamila Vieira Tiecher0https://orcid.org/0000-0002-5259-0722Ana Carolina Fernandes1https://orcid.org/0000-0002-8179-4855Greyce Luci Bernardo2https://orcid.org/0000-0003-0411-012XFharlley Lohann de Medeiros Rodrigues da Silva3https://orcid.org/0000-0003-1223-3090Ana Paula Gines Geraldo4https://orcid.org/0000-0002-9716-601XTailane Scapin5https://orcid.org/0000-0002-2328-1277Vanessa Mello Rodrigues6https://orcid.org/0000-0002-8214-9137Débora Kurrle Rieger7https://orcid.org/0000-0002-8726-8899Paula Lazzarin Uggioni8https://orcid.org/0000-0003-2696-0539Rossana Pacheco da Costa Proença9https://orcid.org/0000-0001-6149-8752Universidade Federal de Santa Catarina, Programa de Pós-graduação em Nutrição, Núcleo de Pesquisa de Nutrição em Produção de Refeições, Centro de Ciências da Saúde. Florianópolis, SC, Brasil.Universidade Federal de Santa Catarina, Departamento de Nutrição, Programa de Pós-graduação em Nutrição, Núcleo de Pesquisa de Nutrição em Produção de Refeições, Centro de Ciências da Saúde. Florianópolis, SC, Brasil.Universidade Federal de Santa Catarina, Departamento de Nutrição, Programa de Pós-graduação em Nutrição, Núcleo de Pesquisa de Nutrição em Produção de Refeições, Centro de Ciências da Saúde. Florianópolis, SC, Brasil.Universidade Federal de Santa Catarina, Programa de Pós-graduação em Nutrição, Núcleo de Pesquisa de Nutrição em Produção de Refeições, Centro de Ciências da Saúde. Florianópolis, SC, Brasil.Universidade Federal de Santa Catarina, Departamento de Nutrição, Núcleo de Pesquisa de Nutrição em Produção de Refeições, Centro de Ciências da Saúde. Florianópolis, SC, Brasil.Universidade Federal de Santa Catarina, Programa de Pós-Graduação em Nutrição. Florianópolis, SC, Brasil / Global Centre for Preventive Health and Nutrition, Deakin University, Australia. Universidade Federal de Santa Catarina, Programa de Pós-graduação em Nutrição, Núcleo de Pesquisa de Nutrição em Produção de Refeições, Centro de Ciências da Saúde. Florianópolis, SC, BrasilUniversidade Federal de Santa Catarina, Departamento de Nutrição, Programa de Pós-graduação em Nutrição, Núcleo de Pesquisa de Nutrição em Produção de Refeições, Centro de Ciências da Saúde. Florianópolis, SC, Brasil.Universidade Federal de Santa Catarina, Departamento de Nutrição, Programa de Pós-graduação em Nutrição, Núcleo de Pesquisa de Nutrição em Produção de Refeições, Centro de Ciências da Saúde. Florianópolis, SC, Brasil.Universidade Federal de Santa Catarina, Departamento de Nutrição, Programa de Pós-graduação em Nutrição, Núcleo de Pesquisa de Nutrição em Produção de Refeições, Centro de Ciências da Saúde. Florianópolis, SC, Brasil.Introduction: Healthy eating habits and cooking skills can contribute to the treatment of type 2 diabetes mellitus (T2DM). Objective: This study aimed to adapt, test, and qualitatively evaluate the sensory characteristics of food recipes for their application in a culinary intervention program for individuals with type 2 diabetes, called Nutrition and Culinary in the Kitchen. Methods: Nutrition and Culinary in the Kitchen is an intervention program with hands-on cooking classes focused on promoting cooking skills. Recipes’ modifications were based on the glycemic index of ingredients, then tested and discussed by nutrition experts in consensus workshops. Individuals with type 2 diabetes assessed and discussed the sensory characteristics of recipes in focus groups. Results: Recipes adaptations to suit type 2 diabetes population included replacement of rice by cauliflower and pasta by zucchini, and the use of fruits and spices in sweet recipes instead of using added sugar ingredients and/or non-caloric sweeteners. Those changes were positively accepted by the individuals with type 2 diabetes. Conclusion: The adapted culinary recipes can be used in dietary guidelines and in cooking interventions to promote eating habits that contribute to glycemic control.https://www.e-publicacoes.uerj.br/demetra/article/view/74398habilidades culinárias. receita culinária. pesquisa qualitativa. desenvolvimento de receitas. diabetes. |
| spellingShingle | Camila Vieira Tiecher Ana Carolina Fernandes Greyce Luci Bernardo Fharlley Lohann de Medeiros Rodrigues da Silva Ana Paula Gines Geraldo Tailane Scapin Vanessa Mello Rodrigues Débora Kurrle Rieger Paula Lazzarin Uggioni Rossana Pacheco da Costa Proença Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility study Demetra habilidades culinárias. receita culinária. pesquisa qualitativa. desenvolvimento de receitas. diabetes. |
| title | Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility study |
| title_full | Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility study |
| title_fullStr | Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility study |
| title_full_unstemmed | Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility study |
| title_short | Culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes: a feasibility study |
| title_sort | culinary recipes adaptation to a cooking skills intervention program for individuals with type 2 diabetes a feasibility study |
| topic | habilidades culinárias. receita culinária. pesquisa qualitativa. desenvolvimento de receitas. diabetes. |
| url | https://www.e-publicacoes.uerj.br/demetra/article/view/74398 |
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