SciELO - Scientific Electronic Library Online

vol.5 número2Validación del método para la cuantificación de alcohol en sangre por cromatografía gaseosa con detector de ionización de llama y espacio de cabeza y correlación con el método enzimático índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados




Links relacionados



versión impresa ISSN 2310-0265


TRINO, RODRIGO DANIEL et al. Evaluation of the nutritional contribution of amaranto (amaranthus caudatus linnaeus), quinua (chenopodium quinoa willd) and tarwi (lupinus mutabilis sweet) at breakfast. Rev.Cs.Farm. y Bioq [online]. 2017, vol.5, n.2, pp.15-28. ISSN 2310-0265.

Amaranth, Quinoa and Tarwi, are foods with extraordinary nutritional and medicinal properties. The study of these properties is important to improve the feed quality and prevent diseases in the population. Breakfast as the first meal consumed in the day fulfills an essential function, because it covers the first nutritional needs required by the body, for obtaining sources of energy, raw materials in the biosynthesis of compounds necessary for the immune system, and others. In this work an evaluation of the nutritional properties of these products was carried out when they complement the breakfast, mainly through the evaluation of the caloric intake and the macronutrients, anthropometric parameters measurement and others. After consumption of amaranth, quinoa and / or tarwi at breakfast in a group of volunteers (students) for 4 weeks, a significant decrease in the anthropometric parameters related to Weight, Waist Circumference (CCi) and Index of Body mass (BMI). This study also revealed that the caloric intake (kcal / day) in this group's breakfast was low and moderate with an average of 279.7 ± 70.9 kcal / day, equivalent to 14% of GET (Total Energy Expenditure). Indeed, poor dietary intake of carbohydrates, proteins, fats and fiber (44.8 ± 14.1, 9.8 ± 3.5, 7.3 ± 2.2 and 0.04 ± 0.08 g / day respectively) was evidenced. The results showed significant effects on the increase in caloric intake (57.9, 58.1 = p <0.05, 59.6 = p <0.01), Kcal/day with amaranth, quinoa and tarwi respectively, As well as in macronutrients.

Palabras clave : Nutritional support; macronutrients; anthropometric parameters; breakfast.

        · resumen en Español     · texto en Español     · Español ( pdf )