title: The modernization of cooking techniques in two rural Mayan communities of Yucatán: the case of lard frying.
abstract: The objective of this article is to provide information on cooking techniques used by two rural communities of Yucatán. We used a 24-hour recall method with 275 participants consuming 763 dishes. Dishes were classified according to cooking technique: 205 were lard-fried (27%), 169 oil-fried (22%), and 389 boiled/grilled (51%). The smaller more secluded community (San Rafael) consumed more fried dishes than the larger community (Uci) (54% versus 45%) and used more lard-frying than Uci (65% versus 46%). The more extensive use of lard in the smaller community appears to be due to fewer modernizing influences such as the availability and use of industrialized vegetable oils.
authors: Fondo Nestlé para la Nutrición de la Fundación Mexicana para la Salud, México, DF. parroyo@funsalud.org.mx
authors: Pedro
authors: P
authors: Arroyo
authors: Jeanette
authors: J
authors: Pardío-López
authors: Alvar
authors: A
authors: Loria
authors: Victoria
authors: V
authors: Fernández-García
mesh_terms: D000328:Adult; D000368:Aged; D003296:Cooking / Q000379:methods*; D003469:Culture; D004032:Diet / Q000009:adverse effects / Q000208:ethnology; D004041:Dietary Fats / Q000008:administration & dosage* / Q000009:adverse effects; D005190:Family; D005260:Female; D005502:Food / Q000009:adverse effects / Q000145:classification; D006293:Health Promotion; D006801:Humans; D007197:Indians, Central American; D008297:Male; D008800:Mexico; D008875:Middle Aged; D010938:Plant Oils / Q000008:administration & dosage / Q000009:adverse effects; D012423:Rural Health; D012922:Social Change; D011795:Surveys and Questionnaires; D055815:Young Adult
chemical_list: D004041:Dietary Fats; D010938:Plant Oils; C029310:lard