Experimental energetic studies

16 Jun 2015

The Project – Burgos Global Laboratory of Gastronomic Evolution – and its ‘Human Motors’ seeks to create a local, national and international awareness of the importance of food and, therefore, of gastronomy, in health and in the evolution of the human species. Experimental energetic studies allow, in the first place, the corporal characterization of all subjects. Following which, procedures to quantify energetic expenditure are performed with indirect calorimetry techniques, which measure energetic consumption through the recording of oxygen and carbon dioxide exchange when breathing. We may establish the energetic expenditure of present-day individuals through these experimental energetic studies and we can create different motors. We create, for example, the motors of the child, the sports person, the sedentary person, the grandfather, the great-grandfather, etc. To do so, we need the collaboration of the public, associations, schools and so on.

It is not merely the addition and subtraction of calories. We create an awareness that, depending on one motor or another, the food, our source of energy, has to be based on one or another food. It is a recommendation that underlines what is and is not healthy, but contributing new data, using more information, more attractive for the general public. Can we make a particular product, at all times considered appropriate for a particular motor, appropriate for another? Will chefs tell us that, depending on the preparative processes , a traditional dish cooked in a different way changes the motor? To what extend does a local product improve one or another motor? Nutritionists will be able to tell us which dish corresponds to which motor. Doctors will contribute information on the healthy attributes of a dish.


We are used to the client adapting to the menu. And if the menu adapted itself to the client, to one or another motor? Everybody would benefit.


Partners: National Research Centre for Human Evolution, Universidad, Association of Chefs, Federation of Hotelling, Burgos Municipal Institute of Culture and Tourism, College of Doctors, Burgos ‘Alimenta’ Quality Club, the general public, agro-alimentary firms, guarantee labels, denominations of origin, catering schools and the Strategic Plan Association..



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