Abstract Introduction/Objective: The purpose of the study is to qualitatively evaluate the perception of the use of by-products as an ingredient in food processing and its effect on human health. Methods: The study was descriptive and observational to determine the perception of the use of food by-products (FBP) for food processing and its impact on health, using a questionnaire in Google Forms format. The survey was applied to people in seven municipalities of Nayarit: Acaponeta, Compostela, San Blas, Santiago Ixcuintla, Xalisco, Tecuala and Tepic. Results: 56% of the respondents answered that by-products are feasible for reuse in the development of new food products. Of the volunteers who were in favor, 33% agreed and only 9% strongly agreed. Seeds (42%) and husks (33%) are the main by-products that respondents noted as potential ingredients. The processes where by-products can be implemented the most are fermentation processes (25%), juices or nectars (18%) and bakery products (17%). Conclusions: Perceptions are associated with culture and health, so it is important to analyze the criteria between the relationship with nutritional and functional health attributes so that by-products are accepted in the daily diet.

Background: Obesity (Ob) is a chronic problem that causes health problems mainly in infants. Objective: The objective of the study was to assess the nutritional status (NS), eating habits (EH), and physical activity of elementary school children. Materials and methods: Two hundred and twenty-six school children participated, all of whom were fourth grade (78 students), fifth grade (93 students), and sixth grade (55 students) school children of both sexes, aged 9-13 years. Questionnaires were conducted asking about parents' availability to prepare lunch for their children before taking them to school, food preferences at breakfast, children's food preferences within the school, and children's physical activities during and after school. The questionnaire of EH was made to the children expressing itself as the frequency of consumption of the food groups. The food consumption preference index (PI) was determined. The International Physical Activity Questionnaire for Children's was used to estimate the level of physical activity during the school day. Anthropometric parameters were determined to diagnose their NS. Results: About 55% of parents of 4th graders buy food for their children. About 44% of 6th graders are given money to buy them at school. Hamburgers (PI = 6 in 6th), fried foods (PI = 9 in 4th; PI = 6 in 5th and 6th), pizza (PI = 9 in 5th y 6th), cookies (PI = 9 in 4th y 5th), and soft drinks (PI = 9 in 4th and 6th; PI = 6 in 5th) are foods most often eaten inside the school. Physical activity decreases as the school grade increases. Fourth prefer to play bring it (41%) and have fun in some kind of sport (35%); while 5th prefer to sit (26%) or to talk and walk (28%). There is a high prevalence of Ob in all three grades assessed (71% 4°, 69% 5°, and 78% 6°). Conclusions: School children have moderate and low levels of physical activity during school hours and junk food is prevalent in school schedules.

Abstract The sauces in Mexican cuisine are considered as a fundamental complement for all dishes. In this work, four types of Mexican sauces (SM) were prepared: raw red sauce (SRCr), cooked red sauce (SRC), raw green sauce (SVCr), and cooked green sauce (SVC). The bioaccessibility percentage (% BA) and release rate of the phenolic compounds (CF) present in the SM was evaluated. CF released from the SM were identified and quantified by HPLC-MS in different stages of an in vitro digestion model. The % BA was ranged from 50% for the SRCr up to 62% for the SRC, similar values were obtained for SVC and SVCr. In the intestinal fraction, compounds such as, catechin and gallocatequin gallate were identified in the four types of SM. The highest PC release rate was 3.70 mg GAE/min in the SRC and 2.16 mg GAE/min in the SVC. These results suggest a rapid release of the CF in both red sauces, however, this does not affect the final CF release. Evaluation % BA of CF from different foods allows us to know how many and which are the PC that can be potentially bioavailable in the body.

Resumen Las salsas en la cocina mexicana son consideradas un complemento fundamental de todos los platillos. En este trabajo se prepararon cuatro tipos de salsas mexicanas (SM): salsa roja cruda (SRCr), salsa roja cocinada (SRC), salsa verde cruda (SVCr) y salsa verde cocinada (SVC), se evaluó el porcentaje de bioaccesibilidad (%BA) y la velocidad de liberación de los compuestos fenólicos (CF) presentes en las SM. Se identificaron y cuantificaron por HPLC-MS los CF liberados de las SM en las diferentes etapas de un modelo de digestión in vitro. El %BA fue del 50% para la SRCr y hasta 62% para la SRC, valores semejantes presentaron la SVC y la SVCr. En la fracción intestinal se identificaron compuestos como catequina y galocatequín galato en los cuatro tipos de SM. La velocidad de liberación de los CF más alta fue de 3.70 mg EAG/min en la SRC y 2.16 mg EAG/min en la SVC. Los resultados sugieren una rápida liberación de los CF en ambas salsas rojas, sin embargo, esto no afecta la liberación final de los CF. Evaluar la BA de los CF de diferentes alimentos permite conocer cuántos y cuáles son los CF que potencialmente pueden estar biodisponibles en el organismo.

Resumen La lumbalgia es una sensación de dolor y malestar por debajo de la zona lumbar, ocasionando una discapacidad parcial o total. El objetivo de este estudio fue determinar la prevalencia de lumbalgia en estudiantes universitarios de Tepic Nayarit México. Se eligieron estudiantes de la Licenciatura en Nutrición y Fisioterapia, participando 90 los cuales 45 de cada profesión, quienes llenaron un cuestionario Nórdico de Kuorinka sobre padecimiento de lumbalgia relacionados con el tiempo que se encontraban en la escuela y sus actividades fuera de ella. El dolor de espalda prevaleció en los estudiantes de Nutrición (77.77%). La mala postura se adopta comúnmente en las clases. El 31.11% de los estudiantes de nutrición usan el respaldo de la butaca de manera ocasional y el 44.22% los de Fisioterapia lo utilizan de manera constante y ocasional. El 42.22% de los estudiantes tienen una posición normal al momento de escribir y el 33.33% en apoyo. Las posturas fueron un factor determinante para padecer el dolor lumbar en los estudiantes de ambas licenciaturas. La percepción dolorosa en la zona lumbar se debió por la malas medidas ergonomícas del mobiliario y las butacas no se contaban adaptadas a la complexión de la mayoría de los estudiantes.

Abstract Low back pain is a sensation of pain and discomfort below the lumbar area. This pain is caused by various factors causing a partial or total disability. The aim of the study is to determine the prevalence of low back pain in university students of Tepic Nayarit Mexico. It presents a study of prevalence of low back pain in students of the Nutrition physiotherapy. 90 students participated, 45 of each profession, who, after obtaining their informed consent, completed a questionnaire on the condition of low back pain related to the time found in the school and its activities outside it, based on the Kuorinka Nordic Questionnaire. Back pain prevailed in nutrition degree students (77.77%). Bad posture is commonly adopted in classes. The 31.11% of the nutrition degree students use the seat back occasionally, while the 44.22% of physiotherapy degree use it in a constant and occasional way. The 42.22% of students have a normal position at the time of writing and 33.33% in support. The postures were a determining factor for suffering lumbar pain. The students of the Nutrition degree and the Physiotherapy degree were prone to suffer it and most of them had a painful perception in the lumbar area, by the bad measures ergonomics of the furniture in the university and because they were not. They had seats adapted to the complexion, stature and manner of writing of most students.

Considering the extensive use of hot peppers and spicy sauces in the Mexican cuisine, in the present paper, three widely consumed Mexican condiments (mole sauce, achiote, and pasilla hot pepper) were analyzed for their total phenols, flavonoids and proanthocyanidins, antioxidant activity, and protective effect against lipid oxidation in chopped pork meat. All samples were extracted first with methanol and then with acetone, and the extracts were compared. Pasilla pepper showed the highest phenolic and flavonoid content in both solvents, followed by mole and achiote. Achiote showed the highest proanthocyanidin concentration. All samples showed high antioxidant activity, and good correlations with phenolic compounds and flavonoids, while no correlation was observed in the case of condensed tannins. Mole sauce methanolic extract showed the highest inhibition of pork meat oxidation, followed by pasilla pepper, and finally achiote paste extracts. These results suggest that these condiments are useful to prevent meat lipid oxidation during storage.

Spices are aromatic plants that have been widely used in Mexico to preserve or seasoning different foods, but have also been used as herbal remedies to cure some diseases. These culinary and medicinal properties of spices have been attributed to several food components, including phytochemicals. Among them, polyphenolic compounds have been extensively studied for their effect against several chronic and degenerative diseases, probably due to their antioxidant activity. The study of the antioxidant capacity of Mexican spices may lead to new research on the potential benefits of these spices on human health. This paper analyzes the main studies on the potential beneficial effects of traditional Mexican spices on human health.

Las especias son plantas aromáticas que han sido utilizadas ampliamente en México para preservar o sazonar diversos alimentos, aunque también se han usado como remedios herbolarios para curar algunas enfermedades. Las propiedades culinarias y medicinales de las especias han sido atribuidas a diversos componentes, entre ellos los fitoquímicos. De estos últimos, los compuestos polifenólicos han sido ampliamente estudiados por el efecto contra enfermedades crónico degenerativas que se les atribuye, posiblemente por su capacidad antioxidante. El estudio de la capacidad antioxidante de las especias mexicanas abre puertas a nuevas investigaciones sobre los posibles beneficios de estas especias en la salud humana. El presente trabajo presenta las principales investigaciones sobre los potenciales efectos beneficiosos de las especias tradicionales mexicanas en la salud humana.