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Ambato is an Ecuadorian city, which has been considered as being one of the most important tourist destinations, it is located at the central part of Ecuador. It is widely characterized by its wide diversity of food, mainly the ones considered as traditional, which happen to be available for the enjoying of national and foreign tourists, which contributes to the economy of the province and the country. The main goal of this study is to present the results of the current situation of traditional food, in addition, a detailed description of the main dishes and the demand that each has, will be provided, in order to enhance the knowledge on the impact of the Gastronomy in relation to tourism. [ABSTRACT FROM AUTHOR]

Previous research (Lahne & Zellner, 2015) has shown that hedonic contrast occurs in a multi-coursed meal such that good appetizers reduce the hedonic evaluation of an entrée. This paper extends that finding by examining whether hedonic contrast between courses served in a real restaurant meal can be attenuated or eliminated through a categorical mismatch of cuisine (Italian vs Thai). Subjects ( N = 143) ate a meal in a University teaching restaurant in which the cuisine of the appetizer (soup) was manipulated so that it either matched (Italian minestrone ) or did not match (Thai tom kha ) the main course (Italian pasta aglio e olio ). Subjects reported on their affective response to the meal. When the cuisine matched, hedonic contrast occurred: good minestrone caused subjects to like the same pasta – and the entire meal – significantly less. However, when the cuisine did not match there was no evidence of contrast: good tom kha did not depress liking ratings for the pasta dish, and in fact the overall meal was rated as better with the good appetizer. Thus, hedonic contrast can be attenuated by a mismatch of cuisine category. This research has important implications for restaurants, in that it both provides further evidence that main courses may be negatively affected by appetizers that are “too good”, and that actively varying the cuisine categories of dishes between menu sections may ameliorate this effect. [ABSTRACT FROM AUTHOR]

An experiment conducted in a naturalistic dining context is reported, in which the impact of different styles of plating on diners' experience of the food was assessed. A hundred and sixty three diners were separated into two groups during a luncheon event held in a large dining room. Each group of diners was served the same menu, with a variation in the visual presentation of the ingredients on the plate. The results revealed that the diners were willing to pay significantly more for the appetizer (a salad), when arranged in an artistically-inspired manner ( M  = £5.94 vs. £4.10). The main course was liked more, and considered more artistic, when the various elements were presented in the centre of the plate, rather than placed off to one side. The participants also reported being willing to pay significantly more for the centred than for the offset plating ( M  = £15.35 vs. £11.65). These results are consistent with the claim that people “eat first with their eyes”, and that a diner's experience of the very same ingredients can be significantly enhanced (or diminished) simply by changing the visual layout of the food elements of the dish. Results such as these suggest that theories regarding the perception of food can potentially be confirmed (or disconfirmed) outside of the confines of the laboratory (i.e., in naturalistic dining settings). [ABSTRACT FROM AUTHOR]

The article discusses the five-step plan of Filipino dishes including bagoong, kare-kare, and sizzling sisig, as well as dinuguan and balut. It highlights some other Filipino dishes including adobo, sinigang na baboy and lumpia. The author's experiences of eating other Filipino dishes like vegetable dish pinakbet made of bitter melon, eggplant, and tomato; fried bangus and leche flan, are also noted.

Highlights: [•] Food groups constructed from hedonic ratings differ from traditional food groups. [•] Seven groups emerged: Energy-Dense and Light Main Courses, Seafood, Meats, Fruits, Grains, and Desserts. [•] Based on liking, no component that represented vegetables was identified. [•] BMI was positively related to appeal ratings, particularly for energy-dense foods. [Copyright &y& Elsevier]

Pre-portioned entrées are commonly consumed to help control portion size and limit energy intake. The influence of entrée characteristics on energy intake, however, has not been well studied. We determined how the effects of energy content and energy density (ED, kcal/g) of pre-portioned entrées combine to influence daily energy intake. In a crossover design, 68 non-dieting adults (28 men and 40 women) were provided with breakfast, lunch, and dinner on 1 day a week for 4 weeks. Each meal included a compulsory, manipulated pre-portioned entrée followed by a variety of unmanipulated discretionary foods that were consumed ad libitum. Across conditions, the entrées were varied in both energy content and ED between a standard level (100%) and a reduced level (64%). Results showed that in men, decreases in the energy content and ED of pre-portioned entrées acted independently and added together to reduce daily energy intake (both P < 0.01). Simultaneously decreasing the energy content and ED reduced total energy intake in men by 16% (445 ± 47 kcal/day; P < 0.0001). In women, the entrée factors also had independent effects on energy intake at breakfast and lunch, but at dinner and for the entire day the effects depended on the interaction of the two factors (P < 0.01). Simultaneously decreasing the energy content and ED reduced daily energy intake in women by 14% (289 ± 35 kcal/day; P < 0.0001). Both the energy content and ED of pre-portioned entrées affect daily energy intake and could influence the effectiveness of such foods for weight management. [ABSTRACT FROM AUTHOR]

The article offers information on various restaurants and hotels in the U.S. during the nineteenth-century. It states that Delmonico's in New York has expanded from a coffee house into the first elegant restaurant in 1830s. It says that Fifth Avenue Hotel in Madison Square, New York City has offered fifteen thousand entrées from the summer of 1859 to 1865 such as salmon croquettes and fricasseed chicken. It adds that the menus are arranged by type of food and by manner of preparation.

Primary objective To calculate the nutritional composition of commonly consumed Brazilian foods and beverages to analyze dietary intake data obtained with a quantitative food frequency questionnaire in a colorectal adenoma case–control study in Japanese Brazilians. Methods and procedures Weighed recipes were collected in São Paulo, Brazil and analyzed using NutriBase Clinical Nutrition Manager. Main outcomes and results A total of 387 recipes for 76 dishes commonly consumed by Japanese Brazilians were collected: 30 composite main course dishes, 26 composite vegetable dishes, 19 snack foods and desserts, and one beverage. The nutritional composition (energy and 32 macronutrients and micronutrients) was calculated per 100 g for each dish. Conclusions We provided, for the first time, complete and up-to-date calculated nutritional composition data for commonly consumed Brazilian food items, which are essential to assess the current dietary intake among Japanese Brazilians. [ABSTRACT FROM AUTHOR]

Abstract: Four different treatments—control, papain, blade tenderization, and papain+blade tenderization—were applied to sixty USDA Choice M. diaphragma pars costalis, M. transversus abdominis, M. obliquus abdominis internus, M. rhomboideus, M. trapezius, M. latissimus, and M. serratus ventralis. Trained (n =6) and consumer (n =81) panelists scored papain samples higher for most sensory traits. Treatment tended not to affect the palatability scores of the M. diaphragma pars costalis and M. serratus ventralis, which tended to receive higher scores in comparison to the other muscles. Consumers were willing to purchase the M. latissimus and M. serratus ventralis treated with papain+blade tenderization and papain, respectively, and these muscles performed well enough to be considered as alternatives in the beef fajita market. [Copyright &y& Elsevier]

Abstract: Objective: A two-phase study was conducted to determine the effect of an environmental intervention aimed to increase the selection of low- and moderate-fat entrees at school. Design: An evaluation of a school-wide intervention followed for two semesters. Subjects: Two schools of similar size and demographic data were randomly assigned to either intervention or control. Participants were the children in these schools. Intervention: In Phase 1, the rotation of existing entrees was modified such that one of three entree choices was low or moderate in fat. In Phase 2, the number of competing high-fat entrees was reduced from two choices to one. Main Outcome Measures: Data were: (a) entree fat content (determined by a registered dietitian) and (b) the aggregate entree selections compiled from daily selection reports. Statistical Analyses Performed: Frequency distributions were used to describe entree availability. Two-way analysis of variance indicated differences in the mean daily selection of low-, moderate-, and high-fat entrees. Results: In Phase 1 in the intervention school, the number of days that a low-fat entree was offered increased by 70%, with no increase in the rate of selection of the low- or moderate-fat entrees. In Phase 2, both low- and moderate-fat entrees were selected at a higher rate in the intervention school (32.1% and 26.4%, respectively) than the control school (13.8% and 7.5%, respectively), P<0.01. Conclusions: Increasing the availability of low- and moderate-fat entrees is not sufficient to increase their rate of selection. However, their rate of selection is increased as the availability of high-fat entree choices is reduced. [Copyright &y& Elsevier]

This chapter provides information on various dining establishments in Capitol Hill, Washington, D.C., including Charlie Palmer Steakhouse, where about half of the menu's main courses are beef entrees.

Compares the acceptability of fat and sodium-modified entrees before and after implementation of a marketing program. Lack of significant differences in perceived healthful scores for any entrees; Ability of customers to tolerate changes in flavor attributes when modified entrees are marketed as healthful and nutrition information is available.

The article examines the factors that have contributed to the food acceptance criteria of consumers. Based on the results, meat component or entrée has imparted greatly to acceptability of the total meal. Variations in vegetables and salads have less impact on overall acceptance determinations, therefore less effort should be placed.

Focuses on a survey into the precooked frozen entrees utilized by college and hospital food service systems in the U.S. Basic food service systems used in institutional food service; Data and methods used for the survey; Findings.

Presents a study that investigated and collected data for one year on the cost and quality aspects of utilizing pre-prepared frozen entrees and serving them to hotel guests. Description of the test program in pre-prepared frozen entrees; Assessment of food cost as a percentage of food sale when pre-prepared frozen entrees were used; Details on the ratings given to entrees according to type of food-service establishment.

We propose a new format of scientific entertainment in which customers of a restaurant can order small experiments in place of entrees and drinks. [ABSTRACT FROM AUTHOR]

A recipe for Oven Baked Fajita is presented.

The article offers information on price categories for restaurants' entrees in Washington, D.C.

The energy density (ED) of an entree influences children's energy intake (EI), but the effect of simultaneously changing both ED and portion size of an entrée on preschool children's E1 is unknown. This within-subjects crossover design study tested whether ED and portion size of an entrée combine to affect EI in 3- to 5-year-old children. One day/week for 4 weeks, 61 children (mean BMI percentile 62.0 ± 3.3) were served an ad libitum test lunch in a child care setting. A baked pasta entrée was formulated in two versions that varied in ED due to fat and vegetable manipulations: HED entrée had 1.6 kcal/g and LED entrée had 1.2 kcal/g, a 25% reduction. There were 4 pasta conditions: 300 g of HED, 400 g of HED, 300 g of LED, and 400 g of LED. Other lunch foods (carrots, applesauce, and milk) did not vary. Children did not prefer one entrée over the other. ED, but not portion size, of the entrée significantly (p<0.0001) affected children's El. When served the LED entree, children consumed 25% less energy from the entree and 17% less energy from the total meal. Children consumed more vegetables from the LED entrée lunch (29 g vs. 17 g; p<0.0001). The role of portion size in young children's EI needs further investigation. The results demonstrate that children's EI is influenced by the ED of an entree and their vegetable intake can be increased by adding vegetables to entrées. [ABSTRACT FROM AUTHOR]

Reviews the manual 'The 1969 Directory of Frozen Ready Food Entrees,' published by the American Hotel & Motel Association.