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Latin America Tabla De AGENCY FOR INTERNATIONAL DEVELOPMENT FOR AID USE ONLY WASHINGTON, D. C. 20523 e~ . BIBLIOGRAPHIC INPUT SHEET I 1At-I fX A. PrNIAAR'V . '.J,RECT Food production and nutrition ASIO-0000-G302 FI(.ATIUN i t. f I'.',II'AeaY Food composition--Latin America 2. TITLE AND SUBTITLE Tabla de composicion de alimentos para uso en America Latina 3. AUTHOR(S) (101) HEW/PHS; Instituto de Nutricion de Centro America y Panama 4. DOCUMENT DATE 5. NUMBER OF PAGES 6. ARC NUMBER 1961lI ARC 7. REFERENCE ORGANIZATION NAME AND ADDRESS AID/TA/N 8. SUPPLEMENTARY NOTES (Sponsorlng Organization, Publiahera, Availability) 9. ABSTRACT 10. CONTROL NUMBER 11. PRICE OF DOCUMENT PN-AAD-794 12. DESCRIPTORS 13. PROJECT NUMBER Latin America Food analysis 14. (TJip UMBER Nutritive value 15. TYPE Formulas OF DOCUMENT AID 590-1 44-741 THIS DOCUMENT HAS BEEN EVALUATED AS SUBSTANDARD COPY FOR ROUTINE REPRODUCTION. EFFORTS IN AID/W TO OBTAIN A MORE ACCEPTABLE COPY OF THE DOCUMENT HAVE NOT BEEN SUCCESSFUL. DESPITE THIS DISADVANTAGE, WE HAVE CHOSEN TO REPRODUCE THE DOCUMENT BECAUSE OF THE SUBJECT TREATED AND TO MAKE THE DISCERNIBLE INFORMATION AVAILABLE. T A B LA D E C O M P O S I C IO N D 'E A L I M E N T O S PARA U3SO EN AMERICA LATINA Preparada bajo los auspicios del Comite Interdepartmental de Nutricidn para la Defensa Nackbnal Instituto Nacional para Artritis y Enfermedades Metabdlicas Institutos Nacionales de la Salud, Bethesda, Maryland, E. I. U. U. y del Instituto de Nutricidn de Centro America y Panamd Ciudad de Gdatemalaj Guatemala, C. A. Junio 1961 Se pueden obtener ejemplares de esta publicacifn escrlbiendo al Instituto de Nutricidn de Centro America y PanamS, Apartado Postal 11-88 Ciudad de Guotemala, Guatemala$ Centxo Amftica. Los ejemplares de la edicidn inglesa se pueden obtener escribiendo al Interdepartmental Committee on Nutrition for National Defense, National Institutes of Health, Bethesda 14, M~ylandx U. S. A. TABLA DE C OMPOS ICION DE A LI MENTOS PARA USO EN AMERICA LATINA por Woot-Tsuen Wu Leung* Oficial de Nutricidn ComitC Interdepartamental de Nutricidn par& la Defensa Nacional Institutos Nacionales de la Salud, Bethesda, Maryland, E. E. U. U. con la colaboracidn de Marina Flores Jefe de la Seccidn de Encuestas Dieteticas, Divisidn de Salud Pdblica Instituto de Nutricidn de Centro America y Panamt Ciudad de Guatemala, Guatemala, C. A. Analista en nutricifn cedida por el Departamento de Agriculture de los Estados Unidos de Norte America II COMITE TECNICO ASESOR Presiuente: Consumo y Planeamiento de Alimentos, de Dr. Narasingh Rao, Jefe de la Seccidn de Jefe de la Divisidn de Quflnica Flsioldgica del Istituo pm la Dr. Guillermo Arroyave, Divisidn de Nutricidn de la Organizacion de las Naciones Unidas Centro America y Panm, Ciudad de Guatemala, Guatemala Nutricidn de Agricultura y la Alimentacidn, Roma, Italia Facultad de Quitica y Secretario: Dr. Herman Schmidt-Hebbel, Profesor de Bromatologia de la Universidad de Chile, Santiago de Chile de Bioqufltica y Decano Farmacia, Dr. Coanrado F. Asenjo, Profesor y .efe del Departamenfo San Juan, P. R. Auxiliar, Escuela de Medicina, Universidad de Puerto Rico, de Centro America y Dr. Nevin S. Scrimshaw, Director del Instituto de Nutricidn del INCAP Panam;, Ciudad de Guatemala, Guatemala; Jefe de Programa Instituto Nacional de Nutrizidn, Dr. Radl Ca tillo, Jefc de la Divisidn de Bioquftnica del de Composicidn de Quito, Ecuador Drs. Bernice K. Watt, Analista en Nutricidn a cargo de la Unidad de Agricultum Alimentos del Instituto de Economit Domestica, Departamento de la Escuela Nacional de Ciencias Bioldgicas del C. Dr. Rene 0. Cravioto, Director de los Estados Unidos de Norte America, Washington, D. Instimitto Politacnico Nacional, Mdxico, D. F. Comite Interdepatamental de Nutricidn Dr. Leonard A. M.laynard, Consultor Especialista del de Nutricion de la para Ij Dcfemia Nacional y ex.Director de la Escuela Superior del ICNND Univ, niidad de Cornell, Ithaca, New York; jefe de Programa V I N D I C E P~ Mina composoci1n de alImentos comtumene uwados en Amhica LaU"a z Reconocimi-nto Ix x Origen aninfl.,a Prcfacio 1 Carnes y ayes 64 Fuentes de datos Huevos 71 Pescados y mariscos 72 de composicidn de allmentot 2 Notas sobre la tabla Leche y productos lacteos 77 5 Notas sobre los factoxes de conversidn de unidades de peso Aceites y grasas 79 S Bebidas aO Resurnfn y recomendaciones Miscelftnea 82 Cosmposicidn de aliinntoscomumnte usados en Amc~rica Llaa Indice de nombres cientificos de I"aplantas comestibles comprendidas en 84 la tabla de composicidn de alimentos Origen vegetal : en Glosario de nombres vulgares de las plantas comestibles comprendidas Cereales y productos de cereales 12 la tabla de composicifn de alimentos 9" Verduras 19 Frutas 41 Literatura: Leguminosas secas y sus productos 58 Almendras y naeces 61 A. Empleada para estudlos bromatoldgicos en Amhrica Latina 10 Senillas secas 62 B. Empleada para nomenclatura hor-ftola 131 Azdcares y mieles 63 Vil RECONOCI MIENTO Este proyecto se llevod a cabo bajo la direccidn de los doctores Nevin S. Scrimshaw, Director del Jatituto de Nutricidn de Centro America y PanamE, Guillermo Arroyave, Jefe de la Divisidn de QuItnica Fisioldgica del mismo Instituto; Leonard A. Maynard, Consultor Especialista del Comite Inte:departamental de Nutricidn para la Defensa Nacional; y Arnold E. Schaefer, Director Ejecutivo de este Comite, a quienes agradecemos el apoyo que nos brindaron desde la iniciacidn de ]a tabla hasta su conclusidn. Reconocemos la labor del Dr. Ricardo Bressani, Jefe de la Divisidn de Quttijica Agrktola y de Alimentos del Instituto de Nutricidn de Centro America y Panami, por su valioso aporte en ]a preparacid del proyecto. DL manera especial dejamos constancia de nuestra deuda hacia todos los Institutos de Nutricidn en America Latina por habernos surninistrado datos sobre el valor nutritivo de los alimentos asi mismo los nombres de plantas comestibles de uso local, haciendo posible la publicacidn de este trabajo. Expresamos nuestro agradecimiento al Dr. Robert S. Harris del Instituto Tecnoldgico de Massachusetts por haber proporcionado los datos ineditos de los alimentos analizados por sus colaboradores en pailes latino-americanos; al personal de la Unidad de Composicidn de Alimentos del Instituto de Economila Domestica del Departamento de Agricultura de los Estados Unidos de la America del Norte, Washington, D. C., por haber contribuido con 1a informacido necesaria pana esta publicacidn; al Dr. Jose Gdngora y Ldpez, Oficina Regional de la FAO, Mexico, D. F. y a la Srta. Emma Reh, Oficina Regional de la FAO, Rib de Janeiro, por 1a asistencia que se dignaron prestarnos. Esta publicacidn no se hubiera realizado sin las valiosas sugerencias aportadas por el Comite Tecnico Asesor durante 1a conferencia celebrada en el INCAP del 20 al 22 de junio de 1960. IX 45 0 o u vIZ .1 A~ 1>1~ -k4 I ~ JIB ,'if.9 - 40 MU *4sI1 z U .R Bif~'U 9 4V ' Luz 44i ~ 'Zvi 0 C3,~ >~4 U -- OUi u if f i 8 <1 ­ 4 , (1 . 1 o. Aif"E Ut - V4; ~ .; u' M, 'U g,20-NEL op ma. UA B z .0 u ' PC m 9 1193 0 10 v '"3 E4 Y4 4'0 '3 ~if - ~o 00~ 8l' ­ ,., u 1'Vi 'as u 0 if 4 UiN8f af if 0 41 U 0 tri ­ 0 u 41o uo i :a if~ Ns o a 3 0 'if- C3 aN 0 0 U.U. 'E-' uE u ,Uo UfU ~i Z 2 'o 41 S. r 1 0 . 4 aj~N- 'a 41 ~~1 "4 S Iahii IF MRsF K ;'2~77 'y4~I4 ~ -~ w q 2 -a t~ 8 uV5 0 -4 ~~ uu 00"0 - ­ uu ' '! 744 r- U,j -u4" o' '4. To P.. 0 un u a o~ ~ cm 4 *~ 4 ~GI I 0 42 u. '93 c 0 *u oo3 4 *U0 .0 ~0'-Iu ,~0m 41 .0U i 3 ID 0 0 a E' INI2 a 44 , '2 C: 0 . '4. <4 44­ -,- 4 0* I, 04 4 I u 44JI -' 9 : 5.> 0 m 43' y~o 0,*U II UJ- 0 'U . U'- 0 Cd _3" S US un-'" U Z a '44~~= o.2 Lm ,042 . U, C -a I) U' > 2r~ 0 x -r - a,- . j4' .- ~4 -4 . -, > f ~ 4~ ''-0~~ ~4 ' ,) , 5 U.­ ' 4 1 ,2U, p14zi u' > 40>~ -4U.3'~ C:~4 '4 0U''U~~ ~~~' U T a C ~44~o. V a Al~jU4 S .~ r "~',~' $4 ., 'p-" OE U r) '94'30' .04 -. U ad 2' 1 0 0' a >, z -0 rU 'a W 0og 4 - g 0 'a ' a4 5 ~- .2 0 r ~ V 'a'%a,~ ' , ,,'' 'U~ 'U 0 ~ 44 93 '- 2EaI 2 49-3.,~ S3 '0 UU'S '1 ' ' - ~ ' -4 -'4 Uff~ ' o' .2' 0 ~ >>4.,-4'- a. o ~ 4 4 ' ' 4 ''C. ' 4-4--- 4' ~4 'S a'~'- to'4 o44- 10 4-~ .4,0 - ' 4 4$4 4 0~44'r n~" -o"'"-'"'"~44'4 ->- 4 4 . ''' 4 "<4: ~ J-4~ ~ ~~ ~ ~ ~ ~ 4 ~ "~"7V.~ ~ ~ - ~ ~"4"'04 ~ '-I~ 4-'" Al---Cl>44~ .,.4> ~ j "''l ff 0) ~-..- --- 4.4."4 .. ,> 4444'o 44~. Q44-.-,. "~"'~ - ' 4~ ~ ci-~4 44 44 NOTAS SOBRE LA TABLA DE COMPOSICION DE AJIMENTOS Humedad , IA cifta de humedad corresponde &I contenido de agua de Todos los alimentos de origen animal y vege- Gxupos de alimentos. regidn. Pueden observarse grandes va­ No se ha las muestras obtenidas en los distintos mercados de esta clasificado en 14 grupos principales, de acuerdo con los hibitos dieteticos. tal se ban las diferencias en altitud, la estacidn del aflo, o el tiempo de exposicidn feculentos y las frutas y verdums, ya quehay riaciones debido a establecido ninguna separacidn entre los alimentcs para que el alimento liegue del produr­ bien no pertenecen a tempera '-as diversas, durante el tiempo requerido algunos, por ejempl el plitado ­ usado como fruta y como verdasra - que, si tan alto como el de bs tor al consumidor.
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