Tradición y nutrición: análisis de la gastronomía manabita y su impacto en la salud y la identidad cultural J. Food Sci. Gastron . (July - December 2023) 1(2): 25-29https://doi.org/10.5281/zenodo.13994886ISSN: 3073-1283 REVIEW ARTICLE Tradition and nutrition: an analysis of Manabí cuisine and its impact on health and cultural identity Janeth M. Alvarado janialvt@gmail.com1 Facultad de Ciencias de la Salud, Universidad Técnica de Manabí, Portoviejo, Ecuador.Received: 20 February 2023 / Accepted: 16 May 2023 / Published online:15 July 2023© The Author(s) 2023 Janeth M. Alvarado 1 · Jeny I. Zambrano 1 Abstract In this article, the rich culinary tradition of the Manabí region in Ecuador and its cultural and nutritional rel-evance were explored. Manabí’s gastronomy was deeply in- fuenced by its indigenous heritage and coastal environment, which was refected in emblematic dishes such as encebol - lado, fsh ceviche, tigrillo, and fsh viche, among others. The nutritional composition of these dishes was analyzed, eval-uating macronutrients such as carbohydrates, proteins, and fats, as well as their energy density. The relationship between the energy density of these foods and their impact on health, particularly in the context of metabolic diseases like obesity, was also examined. Furthermore, the article highlighted the importance of Manabí’s gastronomy in local cultural identi-ty and the need to preserve its culinary traditions within the framework of sustainable development, emphasizing how this native cuisine reinforced cultural ties and promoted gas-tronomic tourism in the region. Keywords culinary tradition, Manabí gastronomy, nutri-tional composition, energy density, traditional dishes. Resumen En este artículo se exploró la rica tradición culi-naria de la región de Manabí, Ecuador, y su relevancia tanto cultural como nutricional. La gastronomía manabita estuvo profundamente infuenciada por su herencia indígena y su entorno costero, lo que se refejó en platos emblemáticos como el encebollado, ceviche de pescado, tigrillo y viche de pescado, entre otros. Se analizó la composición nutricional de estos platos, evaluando macronutrientes como carbohi-dratos, proteínas y grasas, así como su densidad energética. También se examinó la relación entre la densidad energética de estos alimentos y su impacto en la salud, particularmente en el contexto de enfermedades metabólicas como la obesi- dad. Además, el artículo destacó la importancia de la gas -tronomía manabita en la identidad cultural local y la necesi-dad de preservar sus tradiciones culinarias en el marco de un desarrollo sostenible, enfatizando cómo esta cocina autócto-na reforzaba los vínculos culturales y promovía el turismo gastronómico en la región. Palabras clave tradición culinaria, gastronomía manabita, composición nutricional, densidad energética, platos típicos. How to cite Alvarado, J.M., & Zambrano, J.I. (2023). Tradition and nutrition: an analysis of Manabí cuisine and its impact on health and cultural identity. Journal of Food Science and Gastronomy , 1 (2), 25-29. https://doi.org/10.5281/zenodo.13994886
J. Food Sci. Gastron . (July - December 2023) 1(2): 25-29 26 Introduction Energy density refers to the amount of energy (calories) that a food provides per unit of weight or volume. It is com-monly expressed as calories per gram or calories per mil- liliter. This measure allows for the comparison of diferent foods based on their energy content relative to their weight, which is crucial for understanding their impact on an indi-vidual’s total caloric intake.Foods with high energy density, such as fats and sugars, provide a large number of calories in small portions. In con-trast, foods with low energy density, like fruits and vegeta- bles, ofer fewer calories in the same volume, making them ideal for weight control diets (Tapsell et al., 2016).Energy density is a key concept in nutrition, as it infuenc -es the regulation of body weight and metabolic health. Un-derstanding the energy density of foods allows individuals to make informed decisions about their diet, helping balance caloric intake with energy expenditure. This is especially rel -evant in the context of the growing prevalence of obesity and related diseases, such as type 2 diabetes and cardiovascular diseases (Goodpaster et al., 2010). A diet based on low-energy-density foods can facilitate weight loss or maintain a healthy weight, as it allows for larger portions without a signifcant increase in caloric in - take. This can improve satiety and reduce the risk of overeat - ing (Astrup, 2001). Energy density is also related to the nutritional quality of foods. Foods with low energy density are often rich in essen-tial nutrients, such as vitamins and minerals, while high en-ergy density foods tend to be more processed and less nutri- tious. This highlights the importance of choosing foods that are not only energy-appropriate but also nutritious (Sinha & Haque, 2022).Choosing low-energy-density foods has been associated with better metabolic health. Studies have shown that a high-er intake of fruits, vegetables, and whole grains, which are low in energy density, is related to a lower risk of developing metabolic diseases (Angelino et al., 2019). Manabí’s cuisine is an essential component of Ecuador’s rich and diverse culinary culture. Manabí, one of the coun-try’s most important coastal provinces, stands out not only for its agricultural and fshing production but also for its unique culinary heritage, refecting the history, traditions, and customs of its people. Manabí’s cuisine is a melting pot of Indigenous, African, and Spanish infuences, creating a distinctive gastronomic identity that has evolved.Manabí’s cuisine is characterized by the use of fresh, local ingredients, predominantly seafood, legumes, and agricul-tural products such as corn and plantains. Among the most representative dishes are ceviche de mero, hornado (roast pork), mote (cooked corn), and fritada (fried meat), which refect the cultural identity of the region (Chóez & Roca, 2023).Indigenous heritage is fundamental in Manabí’s cuisine, where corn and other native crops play a central role in the local diet. The preparation of traditional dishes often includes ancestral techniques, such as cooking in plantain leaves and using clay utensils (Regalado, 2019).African infuence is evident in the incorporation of favors and cooking techniques, while Spanish colonization brought new spices, preservation methods, and ingredients that en- riched the local cuisine (Regalado, 2019).Manabí’s cuisine is not just a set of recipes; it is a vehi -cle for cultural identity that fosters social cohesion and the transmission of traditions. The preparation and consumption of food are activities that strengthen family and community ties, turning meals into moments of celebration and gather-ing.Manabí’s cuisine has been recognized as an intangible cultural heritage. Events such as the Mama Negra Festival in Latacunga and Manabí’s Gastronomic Festival celebrate culinary diversity, promoting the preservation of traditions and creativity in cooking. The richness of Manabí’s cuisine has led to growing in -terest in gastronomic tourism, which seeks to attract visitors to the region to experience its culture through food. This not only benefts local restaurants and chefs but also promotes the regional economy (Pérez, 2021). The review aimed to analyze the energy density of traditional Manabí dishes. Typical Manabí dishes Manabí’s cuisine, rich in diversity and favor, is a cultur - al manifestation of Ecuador’s coastal region. This cuisine is characterized by the use of fresh, local ingredients, mainly seafood, agricultural products, and traditional techniques that have been passed down from generation to generation. Below are some of the region’s most emblematic dishes, re- fecting its culinary and cultural richness. Representative dishes Encebollado: This is an iconic dish from Manabí, consid - ered a fsh soup with yuca, onion, cilantro, and spices. It is usually served hot and accompanied by chifes (fried plan -tains). It is popular among locals for its comforting qualities and is frequently consumed for breakfast (Regalado, 2019).Garlic shrimp: A dish that highlights the favor of fresh shrimp, sautéed in olive oil with garlic, parsley, and a touch
J. Food Sci. Gastron . (July - December 2023) 1(2): 25-29 27 of lemon. It is appreciated for its simplicity and the freshness of the seafood, displaying the region’s rich fshing culture (Choez, 2021).Tigrillo: This dish is a delicious green plantain mash ac - companied by egg, meat, or fsh. It is considered a hearty meal and can be served with tomato sauce or chili. Its name comes from its appearance, which resembles a tiger’s skin (Pérez, 2023). Humita: A traditional food made from ground tender corn, mixed with cheese, sugar, and spices, wrapped in cornhusks, and steamed. It can be consumed either sweet or savory and refects the indigenous heritage of Manabí’s cuisine (Chóez & Roca, 2023).Corn tortilla: This preparation, made from corn dough, is a staple in the Manabí diet. It can be served alone or as a side dish. The tortilla is cooked on a griddle and is used in many daily meals (Regalado, 2019).Plantain empanadas: Delicious empanadas flled with meat, chicken, or cheese, made with green or ripe plantain dough. They are fried until golden brown and are a popular snack or appetizer in the region (Instituto Nacional de Patri- monio Cultural, 2018).Bollo: This dish consists of plantain dough flled with fsh or meat, wrapped in plantain leaves, and steamed. It demonstrates the versatility of plantains in Manabí’s cuisine (Choez, 2021).Fish ceviche: Made with fresh fsh marinated in lemon juice, mixed with onion, cilantro, and sometimes avocado and tomato. This dish is iconic on Ecuador’s coast and re - fects the freshness of the sea (Regalado, 2019).Tonga: A dish consisting of rice, fried plantain, peanut sauce, and a portion of chicken or meat wrapped in plantain leaves. Its favor and presentation make it a regional favorite (Pérez, 2023). Chicken stew: This is a chicken stew cooked in an onion, tomato, and spice sauce. It is served with rice and plantain, representing a fusion of intense favors and aromas (Chóez & Roca, 2023).Chicken soup: A comforting soup made with chicken, yuca, and spices, especially popular on cold days. This dish is not only nutritious but also part of family traditions (Re - galado, 2019).Fish viche: Similar to ceviche, this dish is made with fresh fsh cooked in a thick tomato and spice sauce, often accom - panied by green plantain. It exemplifes the richness of sea - food in Manabí’s cuisine (Choez, 2021).Corviche: A dish consisting of a plantain dough flled with fsh and fried. This appetizer is crispy on the outside and soft on the inside, highly appreciated during festivals and cele- brations (Instituto Nacional de Patrimonio Cultural, 2018). Nutritional energy density When analyzing the nutritional composition of the ingre- dients (Alvarado et al., 2021), the dish with the highest car -bohydrate content was bollo, followed by humita, while corn tortilla had the lowest value. In this sense, a high carbohy-drate intake can provide quick energy but may also contrib-ute to weight gain if consumed in excess.In terms of protein, tonga had the highest content, followed by chicken stew. Plantain empanadas had the lowest protein contribution. Protein is essential for tissue building and re- pair. Diets rich in protein can help with appetite control and satiety (Moon et al., 2020). The highest fat content was found in plantain empanadas. Although fats are important for the absorption of fat-soluble vitamins, a high intake of fats, especially saturated fats, can increase the risk of cardiovascular diseases and obesity (Vi-sioli et al., 2020). Comparison of energy density among diferent traditional dishes Energy density refers to the amount of energy (calories) a food contains about its weight or volume. It is a crucial fac- tor in evaluating how diferent dishes can afect body weight and metabolic health. Tonga was the dish with the highest energy density (1.58 kcal/g), despite its high carbohydrate and protein content, indicating a high caloric potential relative to its volume. In contrast, chicken soup has the lowest energy density (0.66 kcal/g), which may be benefcial for those seeking to control their caloric intake. Study of the relationship between energy densi-ty and health The energy density of foods can signifcantly infuence health and the risk of diseases, including obesity and met-abolic disorders. Foods with high energy density, such as plantain empanadas and tonga, may contribute to weight gain if consumed in large quantities, as they provide many calories without ofering signifcant amounts of nutrients (Blundell et al., 2010). Diets rich in these foods may make weight control difcult and promote obesity. A high intake of energy-dense foods is often associated with an increased risk of developing metabolic diseases, such as type 2 diabetes and cardiovascular diseases (Zhang et al., 2014). A balanced diet that limits the intake of en -ergy-dense foods and focuses on low-energy-density foods, such as fruits, vegetables, and whole grains, can help prevent these conditions (Drewnowski, 2010).
J. Food Sci. Gastron . (July - December 2023) 1(2): 25-29 28 Promoting the consumption of low-energy-density dish- es, such as chicken soup, could be an efective strategy for maintaining a healthy weight and reducing the risk of meta- bolic diseases. Encouraging the use of fber-rich ingredients and lean proteins can also contribute to better health. Cultural and socioeconomic impact The Manabí diet, characterized by a variety of traditional dishes such as encebollado, fsh ceviche, humita, and tigrillo, presents both benefts and challenges for the health of the local population. The high energy density of many of these dishes, especially those containing high levels of carbohy-drates and fats, can contribute to weight gain and metabolic diseases, such as obesity and type 2 diabetes, if consumed in excess.On the other hand, the Manabí diet also includes nutritious ingredients, such as fsh, legumes, and vegetables, which are rich in proteins, vitamins, and minerals. Including these foods can ofer health benefts, such as improving nutritional quality and reducing the risk of chronic diseases. Howev-er, the local population needs to be aware of portion sizes and the frequency of consumption of more caloric dishes to maintain a healthy balance. Importance of gastronomy in cultural identity and its sustainability Manabí gastronomy is an essential component of the cul- tural identity of the Manabí region in Ecuador. Through its favors, ingredients, and preparation methods, traditional dishes refect the community’s history, customs, and cultur - al diversity. This connection between gastronomy and local culture fosters a sense of belonging and pride among resi-dents.Additionally, the sustainability of Manabí gastronomy is crucial for preserving these traditions and promoting local economic development. Using native ingredients and sus-tainable farming practices not only supports local producers but also contributes to environmental conservation. Promot-ing a cuisine that respects seasonal ingredients and sustain-able agricultural practices can help maintain biodiversity and ensure the food supply for future generations. Conclusions The review of the nutritional composition analysis of tra -ditional Manabí dishes highlights the diversity and richness of the region’s cuisine, evidencing the variability in the ener-gy density of these foods. While many of these dishes, such as *chicken stew* and *plantain empanadas*, present high levels of energy and fats, they also contain essential nutrients that can beneft health if consumed in moderation. The iden - tifcation of nutritious ingredients and the use of traditional preparation methods underscore the importance of Manabí gastronomy not only as a cultural expression but also as a re-source for promoting public health. However, the local pop- ulation must be aware of the potential efects of a diet high in calories and fats, especially in the context of the increas- ing prevalence of metabolic diseases. Therefore, promoting balanced and sustainable eating practices can help improve community health and preserve the region’s cultural identity. References Alvarado, J.M., Zambrano, J.I., & García, M.A. (2021). Den -sidad energética nutricional de platos típicos manabitas. QhaliKay , 5 (3), 66-74. https://doi.org/10.33936/qkrcs.v5i3.391Angelino, D., Godos, J., Ghelf, F., Tieri, M., Titta, L., La -franconi, A., Marventano, S., Alonzo, E., Gambera, A., Sciacca, S., Buscemi, S., Ray, S., Galvano, F., Del Rio, D., & Grosso, G. (2019). Fruit and vegetable consump - tion and health outcomes: an umbrella review of obser -vational studies. International Journal of Food Scienc-es and Nutrition , 70 (6), 652-667.https://doi.org/10.1080/09637486.2019.1571021Astrup A. (2001). The role of dietary fat in the prevention and treatment of obesity. Efcacy and safety of low- fat diets. International Journal of Obesity and Relat-ed Metabolic Disorders , Suppl. 1, S46-50. https://doi.org/10.1038/sj.ijo.0801698Chóez, G.A., & Roca, M. R. (2023). Identidad y gastronomía manabita como predictores de empoderamiento de la ciudad de Manta. (Undergraduate Thesis). Universidad Laica Eloy Alfaro de Manabí, Manta, Ecuador. Choez, M.S. (2021). La Gastronomía Ancestral y el Desar - rollo Turístico Sostenible en el Área Urbana del Cantón Jipijapa, Provincia Manabí. Universidad Tecnológica Empresarial de Guayaquil.
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