<?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>2395-9169</journal-id>
<journal-title><![CDATA[Estudios sociales. Revista de alimentación contemporánea y desarrollo regional]]></journal-title>
<abbrev-journal-title><![CDATA[Estud. soc. Rev. aliment. contemp. desarro. reg.]]></abbrev-journal-title>
<issn>2395-9169</issn>
<publisher>
<publisher-name><![CDATA[Centro de Investigación en Alimentación y Desarrollo A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2395-91692020000100112</article-id>
<article-id pub-id-type="doi">10.24836/es.v30i55.856</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Análisis nutrimental de un recetario mexicano de cocina de 1943]]></article-title>
<article-title xml:lang="en"><![CDATA[Nutrimental analysis of a 1943 Mexican cookbook]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Kuri-García]]></surname>
<given-names><![CDATA[Aarón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Plata]]></surname>
<given-names><![CDATA[Yair]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Luján-Méndez]]></surname>
<given-names><![CDATA[Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Pérez]]></surname>
<given-names><![CDATA[Rosa María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chávez-Servín]]></surname>
<given-names><![CDATA[Jorge Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Querétaro Facultad de Filosofía ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Querétaro Facultad de Ciencias Naturales ]]></institution>
<addr-line><![CDATA[ Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>30</volume>
<numero>55</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-91692020000100112&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692020000100112&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692020000100112&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo:  El presente trabajo da a conocer un conjunto de ideas sobre la historia del cambio alimentario en México a finales del siglo XIX analizadas desde un enfoque multidisciplinario.  Metodología:  Se analizó en el contexto histórico, económico, tecnológico y de salud de México, un recetario de cocina casera mexicana del año 1943, mediante un análisis nutricio, con un enfoque alimentario, gastronómico e histórico.  Resultados:  Dentro del análisis del recetario se mostró que se sobrepasan las recomendaciones de consumo de proteínas, grasas, ácidos grasos saturados y sodio de la dieta. Además, de acuerdo con el recetario, se tienen adecuados consumos de zinc, vitamina C y B12.  Limitaciones:  El análisis nutricio a partir del recetario analizado es específico de un grupo socioeconómico medio-alto capaz de adquirirlo. No representa la dieta habitual de los mexicanos de aquella época.  Conclusiones:  De acuerdo con estos resultados es posible comprender la complejidad que entraña la transición alimentaria ocurrida en México a lo largo del siglo pasado con efectos en la epidemiología de las enfermedades crónicas no transmisibles.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective:  This paper presents a set of ideas about the history of food change in Mexico at the end of the 19th century, analyzed from a multidisciplinary approach.  Methodology:  It was analyzed in the historical, economic and technological context of Mexico, a recipe book of homemade Mexican cuisine from 1943, through a nutritional analysis, with a food, gastronomic and historical approach.  Results:  The analysis showed that the recommendations for consumption of protein, fat, saturated fatty acids and sodium in the diet are exceeded. In addition, according to the cookbook, adequate consumption of zinc, vitamin C and B12 would be available.  Limitations:  The nutritional analysis from the analyzed cookbook is specific to a medium-high socioeconomic stratum capable of acquiring it. It does not represent the usual diet of all Mexicans of that time.  Conclusions:  According to these results, it is possible to understand the complexity of the food transition in Mexico over the past century with effects on the epidemiology of chronic noncommunicable diseases.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[enfermedades crónicas no transmisibles]]></kwd>
<kwd lng="es"><![CDATA[ingesta diaria recomendada]]></kwd>
<kwd lng="es"><![CDATA[recetario de cocina casera de 1943]]></kwd>
<kwd lng="es"><![CDATA[análisis nutricio]]></kwd>
<kwd lng="es"><![CDATA[historia de la alimentación]]></kwd>
<kwd lng="en"><![CDATA[contemporary food]]></kwd>
<kwd lng="en"><![CDATA[noncommunicable diseases]]></kwd>
<kwd lng="en"><![CDATA[recommended daily intake]]></kwd>
<kwd lng="en"><![CDATA[home cookbook 1943]]></kwd>
<kwd lng="en"><![CDATA[Nutritional analysis]]></kwd>
<kwd lng="en"><![CDATA[food history]]></kwd>
</kwd-group>
</article-meta>
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