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Updated: Jun 5, 2026

'Boden Food Plate': Novel Interactive Web-based Method for the Assessment of Dietary Intake
Published on: September 18, 2018
[Culinary as an object of study and intervention in the field of Food and Nutrition]
Rosa Wanda Diez-Garcia1, Inês Rugani Ribeiro de Castro
1Departamento de Clínica Médica, Faculdade de Medicina de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, SP, 14049-900. wanda@fmrp.usp.br
Abstract:
Culinary is approached here as an object of food and nutritional studies and interventions aimed at dietary changes. In order to explore the culinary potential, two studies are presented: one qualitative, focusing on dietary intake, with subjects from two socioeconomic sectors submitted to salt restrictions; the other uses cooking as structural axis of an educational method for promoting healthy eating. In both studies one can observe the potential of culinary: in the first, as a medium which allows access to information about food procedures that can improve the quality of information about food intake and food practices and, in the second, as an effective space for interventions aimed at food habit changes by addressing their sensorial, cognitive, symbolic and procedural dimensions.
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