TY - JOUR
T1 - Educational Intervention Model for Lentil Consumption
T2 - A Strategy that Contributes to Sustainable Development
AU - Tenorio, Yoliztli Cecilia Torres
AU - Aguilar, Claudia Hernández
AU - Ortíz, Efraín José Martínez
N1 - Publisher Copyright:
© 2022 by the authors.
PY - 2022/1/3
Y1 - 2022/1/3
N2 - It is necessary to propose educational interventions in the population due to economic, social, and environmental situations. Thus, in this research, a transdisciplinary model of an educational intervention to increase lentil consumption was proposed. The population was known based on their lifestyle characteristics, health, and pro-health habits, including lentil consumption. The types of lentils marketed in the Mexico zone were investigated and characterized in terms of their quality attributes: sanitary, physical, and saponins, choosing the best option. Lentil-based foods were formulated to teach their preparation and sensory evaluation preferences. As part of the intervention strategy, food dishes were formulated. The training was provided in their preparation and awareness was raised about the importance of lentil consumption for sustainable development. The changes of the participants were evaluated, and they indicated that their changes were mainly attributed to economic aspects, health reasons, and care for the environment. The lentil dishes were accepted by the focus group.
AB - It is necessary to propose educational interventions in the population due to economic, social, and environmental situations. Thus, in this research, a transdisciplinary model of an educational intervention to increase lentil consumption was proposed. The population was known based on their lifestyle characteristics, health, and pro-health habits, including lentil consumption. The types of lentils marketed in the Mexico zone were investigated and characterized in terms of their quality attributes: sanitary, physical, and saponins, choosing the best option. Lentil-based foods were formulated to teach their preparation and sensory evaluation preferences. As part of the intervention strategy, food dishes were formulated. The training was provided in their preparation and awareness was raised about the importance of lentil consumption for sustainable development. The changes of the participants were evaluated, and they indicated that their changes were mainly attributed to economic aspects, health reasons, and care for the environment. The lentil dishes were accepted by the focus group.
KW - Educational intervention
KW - Lens culinaris
KW - model TD
KW - sustainable development
UR - http://www.scopus.com/inward/record.url?scp=85134707331&partnerID=8YFLogxK
U2 - 10.22545/2022/00195
DO - 10.22545/2022/00195
M3 - Artículo
AN - SCOPUS:85134707331
SN - 1949-0569
VL - 13
SP - 63
EP - 83
JO - Transdisciplinary Journal of Engineering and Science
JF - Transdisciplinary Journal of Engineering and Science
ER -