<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0124-4108</journal-id>
<journal-title><![CDATA[Perspectivas en Nutrición Humana]]></journal-title>
<abbrev-journal-title><![CDATA[Perspect Nut Hum]]></abbrev-journal-title>
<issn>0124-4108</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0124-41082019000100105</article-id>
<article-id pub-id-type="doi">10.17533/udea.penh.v21n1a08</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Comidas tradicionales: un espacio para la alimentación saludable]]></article-title>
<article-title xml:lang="en"><![CDATA[Traditional Foods: A Space for Healthy Eating]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Troncoso-Pantoja]]></surname>
<given-names><![CDATA[Claudia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Católica de la Santísima Concepción Facultad de Medicina ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Chile</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<volume>21</volume>
<numero>1</numero>
<fpage>105</fpage>
<lpage>114</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0124-41082019000100105&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0124-41082019000100105&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0124-41082019000100105&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Antecedentes: la búsqueda de una alimentación saludable ha permitido redescubrir sabores y saberes de tiempos pasados.  Reflexión: la comida tradicional, entendida como aquella transmitida de generación en generación, además de ser propia, relevante y significativa para una localidad, familia o persona, es analizada generalmente por las ciencias sociales, en particular la antropología, lo que ha sido un pilar fundamental en la patrimonización alimentaria. Sin embargo, desde las ciencias de la salud también se debe revalorar esta aportación a la comprensión de un plato típico, en especial si se examinan los indicadores globales de malnutrición por exceso y que el consumo de una comida tradicional podría permitir el acercamiento a una alimentación más saludable.  Conclusión: el actual perfil alimentario refuerza el uso de las comidas tradicionales como un espacio para mejorar la calidad de vida a través de una alimentación más saludable, originado desde la unión social, emocional y nutricional que este tipo de alimentación presenta.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background: The search for healthy eating has allowed for a rediscovery of tastes and flavors from times gone by.  Reflection: Traditional foods, understood as those passed from generation to generation, as well as those being from, relevant, and significant to a certain location, family or person, are generally examined by social sciences such as anthropology, which has been a fundamental pillar in food heritage. However, from a food science perspective we can also explore and comprehend typical meals, and especially how they relate to global malnutrition indicators. Traditional food intake could permit a closer look at and approximation to healthier eating.  Conclusion: The current dietary profile reinforces traditional foods as a space to improve the quality of life through healthier diets and the social, emotional, and nutritional union that these heritage foods represent.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación saludable]]></kwd>
<kwd lng="es"><![CDATA[calidad de vida]]></kwd>
<kwd lng="es"><![CDATA[comidas]]></kwd>
<kwd lng="es"><![CDATA[culinaria]]></kwd>
<kwd lng="en"><![CDATA[Healthy eating]]></kwd>
<kwd lng="en"><![CDATA[quality of life]]></kwd>
<kwd lng="en"><![CDATA[food]]></kwd>
<kwd lng="en"><![CDATA[culinary]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>1.</label><nlm-citation citation-type="">
<collab>Organización Mundial de la Salud</collab>
<source><![CDATA[Obesidad y sobrepeso]]></source>
<year>2018</year>
</nlm-citation>
</ref>
<ref id="B2">
<label>2.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Soto]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Actualización en obesidad]]></article-title>
<source><![CDATA[Cad Aten Primaria]]></source>
<year>2010</year>
<volume>17</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>101-7</page-range></nlm-citation>
</ref>
<ref id="B3">
<label>3.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Imamura]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Micha]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Khatibzadeh]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Fahimi]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Shi]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Powles]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Dietary quality among men and women in 187 countries in 1990 and 2010: A systematic assessment]]></article-title>
<source><![CDATA[Lancet Glob Health]]></source>
<year>2015</year>
<volume>3</volume>
<numero>3</numero>
<issue>3</issue>
</nlm-citation>
</ref>
<ref id="B4">
<label>4.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Barría]]></surname>
<given-names><![CDATA[RM]]></given-names>
</name>
<name>
<surname><![CDATA[Amigo]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Transición nutricional: una revisión del perfil latinoamericano]]></article-title>
<source><![CDATA[Arch Latinoam Nut]]></source>
<year>2006</year>
<volume>56</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>3-11</page-range></nlm-citation>
</ref>
<ref id="B5">
<label>5.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sandoval]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Camarena]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comportamiento alimentario y perfil de consumo de los sonorenses: el caso de las comidas internacionales]]></article-title>
<source><![CDATA[Región y Sociedad]]></source>
<year>2011</year>
<volume>23</volume>
<numero>50</numero>
<issue>50</issue>
<page-range>185-213</page-range></nlm-citation>
</ref>
<ref id="B6">
<label>6.</label><nlm-citation citation-type="">
<collab>Organización Panamericana de la salud</collab>
<collab>Organización Mundial de la Salud</collab>
<source><![CDATA[Alimentos y bebidas ultraprocesados en América Latina: tendencias, efecto sobre la obesidad e implicaciones para las políticas públicas]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B7">
<label>7.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fanzo]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The role of farming and rural development as central to our diets]]></article-title>
<source><![CDATA[Physiol Behav]]></source>
<year>2018</year>
<volume>193</volume>
<page-range>291-7</page-range></nlm-citation>
</ref>
<ref id="B8">
<label>8.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Batu]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Batu]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Historical background of Turkish gastronomy from ancient times until today]]></article-title>
<source><![CDATA[Journal of Ethnic Foods]]></source>
<year>2018</year>
<volume>5</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>76-82</page-range></nlm-citation>
</ref>
<ref id="B9">
<label>9.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kisuse]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[La-ongkham]]></surname>
<given-names><![CDATA[O]]></given-names>
</name>
<name>
<surname><![CDATA[Nakphaichit]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Therdtatha]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Momoda]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Tanaka]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Urban diets linked to gut microbiome and metabolome alterations in children: A comparative cross-sectional study in Thailand]]></article-title>
<source><![CDATA[Front Microbiol]]></source>
<year>2018</year>
<volume>9</volume>
<page-range>1345</page-range></nlm-citation>
</ref>
<ref id="B10">
<label>10.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Proença]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Alimentação e globalização: algumas reflexões]]></article-title>
<source><![CDATA[Cienc Cult]]></source>
<year>2010</year>
<volume>62</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>43-7</page-range></nlm-citation>
</ref>
<ref id="B11">
<label>11.</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Solorio]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Guerrero]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[El Bajío como región culinaria: identidad y cocina en un área cultural de México]]></article-title>
<source><![CDATA[Alimentación, cultura y espacio. Acercamientos etnográficos]]></source>
<year>2017</year>
<edition>1</edition>
<page-range>23</page-range><publisher-loc><![CDATA[México ]]></publisher-loc>
<publisher-name><![CDATA[Benemérita Universidad Autónoma de Puebla, Facultad de Filosofía y Letras]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B12">
<label>12.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Molano]]></surname>
<given-names><![CDATA[OL]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Identidad cultural un concepto que evoluciona]]></article-title>
<source><![CDATA[Revista Opera]]></source>
<year>2007</year>
<volume>7</volume>
<page-range>69-84</page-range></nlm-citation>
</ref>
<ref id="B13">
<label>13.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Graudenz]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Montimer]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Pelaez]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Gastronomic Identity: Academic extension in the preservation of cultural wealth]]></article-title>
<source><![CDATA[Rai Rum]]></source>
<year>2013</year>
<volume>1</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>62-111</page-range></nlm-citation>
</ref>
<ref id="B14">
<label>14.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Torres]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Madrid]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Santoni]]></surname>
<given-names><![CDATA[ME]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[El alimento, la cocina étnica, la gastronomía nacional. Elemento patrimonial y un referente de la identidad cultural]]></article-title>
<source><![CDATA[Scripta Ethnologica]]></source>
<year>2004</year>
<volume>26</volume>
<page-range>55-66</page-range></nlm-citation>
</ref>
<ref id="B15">
<label>15.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Raheem]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food and Nutrition Security as a Measure of Resilience in the Barents Region]]></article-title>
<source><![CDATA[Urban Sci]]></source>
<year>2018</year>
<volume>2</volume>
<numero>3</numero>
<issue>3</issue>
</nlm-citation>
</ref>
<ref id="B16">
<label>16.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Guerrero]]></surname>
<given-names><![CDATA[L]]></given-names>
</name>
<name>
<surname><![CDATA[Guardia]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Xicola]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Verbeke]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Vanhonacker]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Zakowska]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study]]></article-title>
<source><![CDATA[Appetite]]></source>
<year>2009</year>
<volume>52</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>345-54</page-range></nlm-citation>
</ref>
<ref id="B17">
<label>17.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Meléndez]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Cañez]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[La cocina tradicional regional como un elemento de identidad y desarrollo local: el caso de San Pedro El Saucito, Sonora, México]]></article-title>
<source><![CDATA[Estud Soc]]></source>
<year>2009</year>
<volume>17</volume>
<page-range>181-204</page-range></nlm-citation>
</ref>
<ref id="B18">
<label>18.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Troncoso]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Patrimonio gastronómico en personas mayores]]></article-title>
<source><![CDATA[Rev Hum Med]]></source>
<year>2018</year>
<volume>18</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>171-5</page-range></nlm-citation>
</ref>
<ref id="B19">
<label>19.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kroon]]></surname>
<given-names><![CDATA[PA]]></given-names>
</name>
<name>
<surname><![CDATA[D&#8217;Antuono]]></surname>
<given-names><![CDATA[LF]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Traditional foods: from culture, ecology and diversity, to human health and potential for exploitation]]></article-title>
<source><![CDATA[J Sci Food Agric]]></source>
<year>2013</year>
<volume>93</volume>
<numero>14</numero>
<issue>14</issue>
<page-range>3403-5</page-range></nlm-citation>
</ref>
<ref id="B20">
<label>20.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Amilien]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Wehn]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The dimensions of &#8216;traditional food&#8217; in reflexive modernity: Norway as a case study]]></article-title>
<source><![CDATA[J Sci Food Agric]]></source>
<year>2013</year>
<volume>93</volume>
<numero>14</numero>
<issue>14</issue>
<page-range>3455-63</page-range></nlm-citation>
</ref>
<ref id="B21">
<label>21.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Espinoza-Ortega]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez-García]]></surname>
<given-names><![CDATA[CG]]></given-names>
</name>
<name>
<surname><![CDATA[Thomé-Ortiz]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Vizcarra-Bordi]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Motives for food choice of consumers in Central México]]></article-title>
<source><![CDATA[Br Food J]]></source>
<year>2016</year>
<volume>118</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>2744-60</page-range></nlm-citation>
</ref>
<ref id="B22">
<label>22.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Harrington]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Defining Gastronomic Identity]]></article-title>
<source><![CDATA[Journal of Culinary Science &amp; Technology]]></source>
<year>2005</year>
<volume>4</volume>
<numero>2-3</numero>
<issue>2-3</issue>
<page-range>129-52</page-range></nlm-citation>
</ref>
<ref id="B23">
<label>23.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Arévalo]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[La tradición, el patrimonio y la identidad]]></article-title>
<source><![CDATA[Revista de estudios extremeños]]></source>
<year>2004</year>
<volume>60</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>925-56</page-range></nlm-citation>
</ref>
<ref id="B24">
<label>24.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Muñoz]]></surname>
<given-names><![CDATA[JM]]></given-names>
</name>
<name>
<surname><![CDATA[Santos]]></surname>
<given-names><![CDATA[AJ]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Personas de la tercera edad de comunidades rurales y la cocina tradicional de Tabasco, México]]></article-title>
<source><![CDATA[Rev Esp Nutr Comunitaria]]></source>
<year>2015</year>
<volume>21</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>29-33</page-range></nlm-citation>
</ref>
<ref id="B25">
<label>25.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Meraz]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Suárez]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Vargas]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[La cocina, su espacio físico y prácticas cotidianas. Experiencias desde una comunidad rural de la Huasteca Potosina, México]]></article-title>
<source><![CDATA[Tlatemoani]]></source>
<year>2017</year>
<volume>26</volume>
<page-range>208-34</page-range></nlm-citation>
</ref>
<ref id="B26">
<label>26.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
<name>
<surname><![CDATA[Chávez]]></surname>
<given-names><![CDATA[MC]]></given-names>
</name>
<name>
<surname><![CDATA[Thomé-Ortiz]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Miranda]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Elaboración y consumo de tortillas como patrimonio cultural de San Pedro del Rosal, México]]></article-title>
<source><![CDATA[Región y sociedad]]></source>
<year>2017</year>
<volume>29</volume>
<numero>70</numero>
<issue>70</issue>
<page-range>155-79</page-range></nlm-citation>
</ref>
<ref id="B27">
<label>27.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gracia]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Qué y cuánto comer: tomando medidas frente a las sociedades obesogénicas]]></article-title>
<source><![CDATA[Salud colect]]></source>
<year>2009</year>
<volume>5</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>363-76</page-range></nlm-citation>
</ref>
<ref id="B28">
<label>28.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Yorde]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cómo lograr una vida saludable]]></article-title>
<source><![CDATA[An Venez Nutr]]></source>
<year>2014</year>
<volume>27</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>129-42</page-range></nlm-citation>
</ref>
<ref id="B29">
<label>29.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mascarenhas]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Gândara]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Producción y transformación territorial: la gastronomía como atractivo trurístico]]></article-title>
<source><![CDATA[Estud Perspect Tur]]></source>
<year>2010</year>
<volume>19</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>776-91</page-range></nlm-citation>
</ref>
<ref id="B30">
<label>30.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Solís-Becerra]]></surname>
<given-names><![CDATA[CG]]></given-names>
</name>
<name>
<surname><![CDATA[Estrada-Lugo]]></surname>
<given-names><![CDATA[EIJ]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Prácticas culinarias y (re)conocimiento de la diversidad local de verduras silvestres en el Colectivo Mujeres y Maíz de Teopisca, Chiapas, México]]></article-title>
<source><![CDATA[LiminaR]]></source>
<year>2014</year>
<volume>12</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>148-62</page-range></nlm-citation>
</ref>
<ref id="B31">
<label>31.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Salem]]></surname>
<given-names><![CDATA[CE]]></given-names>
</name>
<name>
<surname><![CDATA[Muñoz]]></surname>
<given-names><![CDATA[JM]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Diferencias en la composición de platillos de la comida tradicional de Tabasco y la comida rápida de cafeterías universitarias]]></article-title>
<source><![CDATA[Rev Educ Cienc Salud]]></source>
<year>2016</year>
<volume>13</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>28-32</page-range></nlm-citation>
</ref>
<ref id="B32">
<label>32.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Díaz]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Oyarzo]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Alimentación tradicional en la región del Maule de Chile. Representación de clientes y encargados de restaurantes tradicionales]]></article-title>
<source><![CDATA[Estud Soc]]></source>
<year>2017</year>
<volume>27</volume>
<numero>50</numero>
<issue>50</issue>
</nlm-citation>
</ref>
<ref id="B33">
<label>33.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sedó]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Un acercamiento a la esencia de la cocina patrimonial de Costa Rica]]></article-title>
<source><![CDATA[Revista Herencia]]></source>
<year>2015</year>
<volume>28</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>81-92</page-range></nlm-citation>
</ref>
<ref id="B34">
<label>34.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hernández-Ramírez]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cuando la alimentación se convierte en gastronomía. Procesos de activación patrimonial de tradiciones alimentarias]]></article-title>
<source><![CDATA[Cult.-hombre-soc]]></source>
<year>2018</year>
<volume>28</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>154-76</page-range></nlm-citation>
</ref>
<ref id="B35">
<label>35.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Oktay]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Sadikoglu]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Gastronomic cultural impacts of Russian, Azerbaijani and Iranian cuisines]]></article-title>
<source><![CDATA[IJGFS]]></source>
<year>2018</year>
<volume>12</volume>
<page-range>6-13</page-range></nlm-citation>
</ref>
<ref id="B36">
<label>36.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Aguilera]]></surname>
<given-names><![CDATA[JM]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Relating Food Engineering to Cooking and Gastronomy]]></article-title>
<source><![CDATA[Compr Rev Food Sci Food Saf]]></source>
<year>2018</year>
<volume>17</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1021-39</page-range></nlm-citation>
</ref>
<ref id="B37">
<label>37.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Henrik]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Svärd]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Widarsson]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Wirell]]></surname>
<given-names><![CDATA[T]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[&#8216;Cittáslow&#8217; eco-gastronomic heritage as a tool for destination development]]></article-title>
<source><![CDATA[Curr Issues Tour]]></source>
<year>2011</year>
<volume>14</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>373-86</page-range></nlm-citation>
</ref>
<ref id="B38">
<label>38.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Duarte-Alonso]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Tannat: the positioning of a wine grape as symbol and &#8216;referent&#8217; of a nation&#8217;s gastronomic heritage]]></article-title>
<source><![CDATA[J Herit Tourism]]></source>
<year>2013</year>
<volume>8</volume>
<numero>1-2</numero>
<issue>1-2</issue>
<page-range>105-19</page-range></nlm-citation>
</ref>
<ref id="B39">
<label>39.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cunha]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
<name>
<surname><![CDATA[Flores]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Memória alimentar gastronómica: receitas e costumes alimentares da Fasenda "trabalhado" em Campo Maior-Pi]]></article-title>
<source><![CDATA[Turismo: Estudos &amp; Práticas]]></source>
<year>2017</year>
<volume>6</volume>
<page-range>11-47</page-range></nlm-citation>
</ref>
<ref id="B40">
<label>40.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Demonte]]></surname>
<given-names><![CDATA[FC]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comer para vivir ¿mejor? Análisis de las representaciones sociales sobre la alimentación y su vinculación con la salud/enfermedad en la prensa gráfica argentina (2009-2014)]]></article-title>
<source><![CDATA[Estud mensaje period]]></source>
<year>2017</year>
<volume>23</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>1071-87</page-range></nlm-citation>
</ref>
<ref id="B41">
<label>41.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Serrano-Cruz]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Espinoza-Ortega]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Sepúlveda]]></surname>
<given-names><![CDATA[WS]]></given-names>
</name>
<name>
<surname><![CDATA[Vizcarr-Bordi]]></surname>
<given-names><![CDATA[I]]></given-names>
</name>
<name>
<surname><![CDATA[Thomé-Ortiz]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Factors associated with the consumption of traditional foods in central Mexico]]></article-title>
<source><![CDATA[Br Food J]]></source>
<year>2018</year>
<volume>120</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>2695-709</page-range></nlm-citation>
</ref>
<ref id="B42">
<label>42.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tapia]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Améjimínaa majcho: "La comida de nuestra gente" Etnografía de la alimentación entre los miraña]]></article-title>
<source><![CDATA[Culturales]]></source>
<year>2009</year>
<volume>5</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>39-72</page-range></nlm-citation>
</ref>
<ref id="B43">
<label>43.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Antenas]]></surname>
<given-names><![CDATA[JM]]></given-names>
</name>
<name>
<surname><![CDATA[Vivas]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Impacto de la crisis en el derecho a una alimentación sana y saludable. Informe SESPAS 2014]]></article-title>
<source><![CDATA[Gac Sanit]]></source>
<year>2014</year>
<volume>28</volume>
<numero>^sS1</numero>
<issue>^sS1</issue>
<supplement>S1</supplement>
<page-range>58-61</page-range></nlm-citation>
</ref>
<ref id="B44">
<label>44.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lazzarin]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Da Costa]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Zanette]]></surname>
<given-names><![CDATA[LA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Avaliação da qualidade de patrimônio gastronômico em restaurantes tradicionais]]></article-title>
<source><![CDATA[Rev Nutr]]></source>
<year>2010</year>
<volume>23</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>7-16</page-range></nlm-citation>
</ref>
<ref id="B45">
<label>45.</label><nlm-citation citation-type="">
<collab>Organización Mundial de la Salud</collab>
<source><![CDATA[Estrategia mundial sobre régimen alimentario, actividad física y salud]]></source>
<year>2019</year>
</nlm-citation>
</ref>
<ref id="B46">
<label>46.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Morcia]]></surname>
<given-names><![CDATA[FL]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[La tradición culinaria de Pozuzo. Una cocina para redescubrir a través de rutas innovadoras]]></article-title>
<source><![CDATA[Cultura]]></source>
<year>2014</year>
<volume>28</volume>
<page-range>147-64</page-range></nlm-citation>
</ref>
<ref id="B47">
<label>47.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Delgado]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comida y cultura: identidad y significado en el mundo contemporáneo]]></article-title>
<source><![CDATA[Estudios de Asia y África]]></source>
<year>2001</year>
<volume>36</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>83-108</page-range></nlm-citation>
</ref>
<ref id="B48">
<label>48.</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Aguirre]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Alimentación humana: el estudio científico de lo obvio]]></article-title>
<source><![CDATA[Salud colect]]></source>
<year>2016</year>
<volume>12</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>463-72</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
