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Food habits, dietary changes, and nutrient intakes of forty-seven college-educated, empolyed Filpino women who have moveed from the Philippines to Los Angeles were studied. One-third started drinking mikk in the United STAtes. They said that they were eating more meat, vegetables, frit and less starchy food since they left the Philippines. Eighy per cent continued to eat ricedaily, and seafood was eaten frequently. Daily intakes of protein, niacin, and thiaminment 100 per cent of the 1974 u.s. Recommended Dietary Allowances for almost all subjects, but intakes of calcium and vitamin A were less than two-thrids of the allowances fo 61 and 22 per cent, respectively. The daily caloric intake was higher, with twice as amny calories coming from protein and three times as many from fat as was reported for diets in Philippines.

Objetivo: Investigar o conteúdo de propagandas sobre alimentos em relação aos apelos comerciais divulgados por meio de internet e televisão. Material e Métodos: Realizou-se uma análise interpretativa de propagandas veiculadas em mídias relacionadas à internet e televisão, sendo que para tanto, se buscou contemplar àquelas interligadas pelas palavras-chave: bebidas alcoólicas, biscoitos, carnes e derivados, cereais e leguminosas, doces, embutidos, farináceos, leite e derivados, óleos e azeite. Os dados foram representados na forma de frequência relativa para cada categoria e para testar a significância das diferenças foi realizado um teste qui-quadrado de proporções iguais esperadas, ao nível de 5%. Resultados: As 154 propagandas analisadas foram divididas em 16 categorias, onde se constatou que os principais apelos comerciais utilizados isoladamente ou concomitantemente foram: estímulo do objeto de comer (21,1%), ilusão/fantasia (13,9%), família/amizade (13,2%) e sabor (13,2%). Por outro lado, os apelos comerciais menos utilizados para divulgação de gêneros alimentícios foram apelo nutricional/dietético (2%), preço (1,7%) e conscientização (1%). Conclusão: A mídia envolvida com a indústria alimentícia utiliza de artifícios, principalmente emocionais e afetivos, para atrair a atenção dos consumidores e agregam o consumo do produto a uma sensação de prazer, com recompensas sociais e satisfação do ego. Normalmente não possuem caráter informativo, e sim, persuasivo, apelando para o apetite do consumidor. Esses resultados chamam a atenção para maiores investimentos em programas de políticas que objetivam a educação nutricional, tornando o sujeito mais crítico e mais autônomo na formação de seus hábitos alimentares. Palavras Chave: Gêneros alimentícios, Propagandas, Meios de comunicação, Educação nutricional.Objective: To investigate the contents of advertisements about the foods in relation to the commercial appeals divulgated by means of internet and television. Material and Methods: An interpretative survey of advertisements broadcasted on media related to internet and television was conducted and for this purpose, it was taken into account the ones interlinked by the key words: alcoholic beverages, cookies, meats and meat derivatives, cereals and green vegetables, candies, processed meats, starchy food, milk and dairy products, oils and olive oil. The data have been represented in the form of relative frequency for each category and to test the significance of the differences it was performed a square chi test of expected equal proportions, at the levels of 5%.Results: The 154 advertisements surveyed were divided into 16 categories, where it was found that the main commercial appeals used singly or simultaneously were: stimulus of the eating object (21.1%), illusion/ fantasy (13.9%), family / friendship (13.2%) and flavor (13.2%). On the other hand, the commercial appeals used for spreading of foodstuffs were nutritional /dietary appeal (2%), price (1.7%) and critical awareness (1%). Conclusion: The media involved with food industry makes use of artifices, mainly emotional and affective, ones to attract the attention of consumers and aggregate the consumption of the product to a sensation of pleasure, with social rewards and satisfaction of the ego. Normally, they do not possess informative character but rather persuasive ones, appealing to the consumer’s appetite. Those results call the attention to greater investments in policy programs which aim at the nutrition education, making the subject more critical and more autonomous in the formation of their eating habits. Keywords: Foodstuffs, Advertisements, Means of communication, Nutrition education.

Yam tubers are consumed widely, particularly in tropical regions of the world, as a source of starchy food. Dioscorea alata, one of the edible yams that originated in Southeast Asia, is by far the most economically important yam species. It is grown mainly in Southeast Asia, the Caribbean, and some wet areas of Central and South America (5,6).

ONE of the staple foods of the people of the rain forest belt of West Africa is gari, a starchy food prepared from the root of the cassava plant (Manihot utilissima). The traditional preparation of gari1 consists briefly of the following stages: both the corky outer peal and the thick cortex are removed; the body of the root is grated by hand on home-made raspers; the greater part of the juice is removed from the pulp by primitive pressing; the pulp is left in bags for 72–96 hr. before it is fried. During this time fermentation occurs; hand-made raffia fabrics are used for ‘sifting’. A certain amount of fibre and ungrated ends of the roots are removed here. The pulp is afterwards heated in large iron pans over an open fire with or without the addition of palm oil.

In 1647 Thomas Willis recognized the presence of sugar by its sweet taste in the urine of diabetics. This sugar was identified as glucose by Chevreul in 1815. That diabetic blood also contained sugar was first recognized by Dobson in 1775, and his observation was confirmed the following year by Cullen.1 In 1831 Tiedemann and Gmelin2showed that sugar was normally present in the blood after meals, and that it originated in the digestion of starchy food in the intestine. Up to this time sugar had been considered a pathologic product in the blood and urine of diabetics. The fact that sugar is present in the blood of an animal on a carbohydrate-free diet was first demonstrated by Claude Bernard in 1848. Eight years later, Chauveau asserted that sugar was a constant constituent of the blood, that its presence was not dependent on the diet, and that in the fasting