| The main objective of this work was to establish mechanisms that help improve health and nutrition related conditions in persons that live in special communities with limited schooling. The special community, La Playa de Anasco Tres Hermanos, was selected for the study a structured questionnaire and interview to detect educational needs related to the selection and cooking of meals was developed and administered to the recognized cooks in the community (Cooks of Local Fame). By using direct observation techniques and qualitative analysis, it was determined that the recognized cooks in this community did not have, an adequate concept of the use of temperature and time for cooking food in a conventional oven. They also did not know how to read the temperature indication of their ovens as some of the ovens had temperature measured with °C and others with °F and some did not have temperature scales at all. The cooks of local fame were oriented regarding the adequate control of temperature and time since this in fundamental where preparing foods that are microbiologically safe as well as nutritious and of high quality. A lesson was developed for teaching these concepts and promoting the adequate use of timing and temperature when cooking in the conventional oven. |
