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Diseño y ejecución de una intervención orientada al mejoramiento en la implementación de las buenas prácticas de fabricación (BPF) en los servicios de alimentación concesionados de establecimientos educacionales de la Fundación Integra
(Universidad de Chile, 2013)
Cortina.
A la Fundación Integra, especialmente al equipo del Departamento de Nutrición y Salud
y las nutricionistas de las regiones Metropolitana de Santiago y VI del Libertador
Bernardo O´Higgins.
A la Escuela de Nutrición y Dietética de la...
........................................................... 53 4.2.3.7. Disposición de Residuos Sólidos y Control de Plagas ..................................... 54 4.2.3.8. Condiciones Estructurales y de Limpieza de la Bodega de Materias Primas Alimentarias y Sistema de Almacenamiento de Alimentos...
........................................................... 53 4.2.3.7. Disposición de Residuos Sólidos y Control de Plagas ..................................... 54 4.2.3.8. Condiciones Estructurales y de Limpieza de la Bodega de Materias Primas Alimentarias y Sistema de Almacenamiento de Alimentos...
Caracterización de la publicidad infantil de alimentos en Chile
(Universidad de Chile, 2006)
evidencia internacional. Se presentan nuevas incógnitas sobre la influencia de la publicidad en las decisiones alimentarias de los niños y sus preferencias, además de su posible responsabilidad en los niveles de obesidad presentes en la población infantil...
Caracterización de spots publicitarios de restaurantes en la televisión chilena antes de la implementación de la ley 20.606 (período abril- mayo 2016)
(Universidad de Chile, 2018-08)
Introducción: Se ha sugerido que la publicidad de alimentos induce al mayor consumo de éstos por los niños, contribuyendo a una dieta poco saludable, y al desarrollo de obesidad y enfermedades crónicas. La televisión ha sido uno de los medios...
Introduction: It has been suggested that food advertising induces a high intake among children, contributing to an unhealthy diet, obesity and non-communicable diseases. Television is one of the predominant media for food advertising, particularly, restaurant chains. For instance, in Chile (2017), almost half of advertising investment was made on television; notably, restaurant chains have increased more than 20% between 2016 and 2018. The Law 20.606 implemented in June 2016, bans advertising of foods with high levels of critical nutrients (energy, total sugar, saturated fats and sodium) to children under the age of 14 years. The regulation however does not include restrictions specifically on restaurant advertising, which could lead to an increase of this type of advertising, providing an incentive for the intake of unhealthy foods. Objective: To determine whether restaurant advertisings on television are more present during children's programs, and whether the presence of child-appealing marketing strategies or foods with high levels of critical nutrients is greater than compared with restaurant advertising aired during general audience programs. Methods: A cross-sectional study design was used. A stratified random sampling of 2,016 television hours was selected during two reconstructed weeks prior to the regulation (April / May 2016). We studied the presence of restaurant advertising on television and its association with types of programs (children vs. general audience), as well as the presence of child-appealing marketing strategies and the presence of foods with high levels of critical nutrients. Results: This study found that restaurant advertising on television during children's programs lasted longer than during general audience programs (0.25 min / h vs 0.15 min / h). In addition, they were more frequent (61% vs 39%), and presented almost 3 times more child-appealing marketing strategies, having 2.4 times more foods with high levels of critical nutrients after accounting for confounding variables. Conclusion: Restaurant advertising on television was broadcast mostly during children's programs, and this advertising presented more elements regulated by the new regulation, in comparison with restaurant advertising presented in general audience programs. These data correspond to the period prior to the implementation of the new regulation, and suggest that restaurant advertising on television has a special focus on children. Although the new regulation does not contemplate restrictions to restaurant advertising that does not display foods with high levels of critical nutrients, their monitoring becomes relevant to identify potential increase of their presence or the use of child-appealing marketing strategies....
Introduction: It has been suggested that food advertising induces a high intake among children, contributing to an unhealthy diet, obesity and non-communicable diseases. Television is one of the predominant media for food advertising, particularly, restaurant chains. For instance, in Chile (2017), almost half of advertising investment was made on television; notably, restaurant chains have increased more than 20% between 2016 and 2018. The Law 20.606 implemented in June 2016, bans advertising of foods with high levels of critical nutrients (energy, total sugar, saturated fats and sodium) to children under the age of 14 years. The regulation however does not include restrictions specifically on restaurant advertising, which could lead to an increase of this type of advertising, providing an incentive for the intake of unhealthy foods. Objective: To determine whether restaurant advertisings on television are more present during children's programs, and whether the presence of child-appealing marketing strategies or foods with high levels of critical nutrients is greater than compared with restaurant advertising aired during general audience programs. Methods: A cross-sectional study design was used. A stratified random sampling of 2,016 television hours was selected during two reconstructed weeks prior to the regulation (April / May 2016). We studied the presence of restaurant advertising on television and its association with types of programs (children vs. general audience), as well as the presence of child-appealing marketing strategies and the presence of foods with high levels of critical nutrients. Results: This study found that restaurant advertising on television during children's programs lasted longer than during general audience programs (0.25 min / h vs 0.15 min / h). In addition, they were more frequent (61% vs 39%), and presented almost 3 times more child-appealing marketing strategies, having 2.4 times more foods with high levels of critical nutrients after accounting for confounding variables. Conclusion: Restaurant advertising on television was broadcast mostly during children's programs, and this advertising presented more elements regulated by the new regulation, in comparison with restaurant advertising presented in general audience programs. These data correspond to the period prior to the implementation of the new regulation, and suggest that restaurant advertising on television has a special focus on children. Although the new regulation does not contemplate restrictions to restaurant advertising that does not display foods with high levels of critical nutrients, their monitoring becomes relevant to identify potential increase of their presence or the use of child-appealing marketing strategies....
Implementación de un programa de prerrequisitos para asegurar la inocuidad de los alimentos producidos en una quesería de la localidad de María Pinto
(Universidad de Chile, 2007)
(FAO, 2000). Debido al mayor
movimiento de personas y mercancías en todo el mundo, la seguridad alimentaria, el
acceso a suministros de alimentos adecuados y sostenibles, y la inocuidad de los alimentos
se han convertido en tema de amplio interés...
de los alimentos lácteos y las ETA ............................................................... 11 3. La Agricultura Familiar Campesina y la Agroindustria alimentaria. ............................ 12 3.1 Agricultura Familiar Campesina en Chile...
de los alimentos lácteos y las ETA ............................................................... 11 3. La Agricultura Familiar Campesina y la Agroindustria alimentaria. ............................ 12 3.1 Agricultura Familiar Campesina en Chile...
La esfera doméstica y la alimentación. Construcción de la identidad de género en mujeres populares de Santiago
(Universidad de Chile, 2015)
revisión crítica de los conceptos que orbitan en torno al imaginario de lo doméstico, mientras que el segundo expone la construcción identitaria de las mujeres populares a partir del análisis de sus prácticas domésticas y alimentarias...
Factores de riesgo de enfermedades crónicas no transmisibles en funcionario de una empresa de servicios financieros de la Región Metropolitana
(SOC MEDICA SANTIAGO, 2005-08)
should be
promoted in this population (Rev Méd Chile 2005; 133: 919-28).
(Key Words: Cardiovascular diseases; Environment and Public Health; Risk factors)
1Unidad Asistencia Nutricional Intensiva, Hospital DIPRECA. 2Mutual de Seguridad, Santia-
go. 3...
riesgos laborales. MATERIAL Y MÉTODO Se analizó una base de datos de más de 13.000 personas de 25 empresas previamente evaluadas con el Programa Riesgo Persona de la Mutual de Seguridad de la Cámara Chilena de la Construc- ción. Seleccionamos, para el...
riesgos laborales. MATERIAL Y MÉTODO Se analizó una base de datos de más de 13.000 personas de 25 empresas previamente evaluadas con el Programa Riesgo Persona de la Mutual de Seguridad de la Cámara Chilena de la Construc- ción. Seleccionamos, para el...
Maíz en grano Del Monte en empaque Tetra Pak
(Universidad de Chile, 2016-12)
cambios en los hábitos alimentarios y en las composiciones de las dietas, lo
cual ha obligado a las organizaciones alimentarias a no sólo cambiar su oferta, sino a
incluir información nutricional y de origen en los productos.
v. Tecnología
1...
rectora del Estado bajo el Decreto Ley No. 11 del 22 de febrero de 20063, para asegurar el pág. 6 cumplimiento y aplicación de las leyes y reglamentos en materia de seguridad para la introducción de alimentos al Territorio Nacional, bajo criterios...
rectora del Estado bajo el Decreto Ley No. 11 del 22 de febrero de 20063, para asegurar el pág. 6 cumplimiento y aplicación de las leyes y reglamentos en materia de seguridad para la introducción de alimentos al Territorio Nacional, bajo criterios...
Determinantes sociales de la salud en primera infancia indígena en Chile
(Universidad de Chile, 2017)
el porcentaje en situación de carencia en el ámbito educativo y de trabajo y seguridad social. Asimismo, la primera infancia indígena nace y se desarrolla en condiciones de vida más desfavorables, por cuanto existe un mayor porcentaje de la población...
Calidad microbiológica de choritos (Mytilus chilensis) frescos y cocidos congelados envasados al vacío, provenientes de una planta exportadora, ubicada en Puerto Montt, Chile
(Universidad de Chile, 2011)
Uno de los objetivos más importantes para Chile es ubicarse, durante esta década, dentro de las diez primeras naciones exportadoras de alimentos. Esta meta sería alcanzable gracias a diversos rubros como la fruta, vinos, salmones y otros productos...
Formulación y caracterización de una bebida con fibra dietética de polvo de nopal
(Universidad de Chile, 2015)
bioactivos como la fibra dietética y los compuestos antioxidantes, que tienen un comprobado efecto en la prevención y control de enfermedades no transmisibles (ENT). Dentro de esta clasificación, destaca el crecimiento en los últimos años de las bebidas...
A functional food is a processed food that, in addition to being nutritious, fulfills a health benefit for consumers. This characteristic is due essentially to the presence of bioactive compounds like dietary fiber and antioxidants in one or more ingredients, which have a proven effect on the prevention and control of noncommunicable diseases (NCD). In recent years the growth of functional beverages within this classification stand out, because consumers no longer consider drinks simply for quenching thirst, but rather as a healthy product that has specific ingredients for specific lifestyles, which is why functional drinks have the highest rate of innovation in the industry. In this study nopal powder, was evaluated as a functional ingredient rich in dietary fiber (42,87 %) added to a soft drink. This ingredient has been tested in baking, biscuit and pasta or in dietary fiber pelleted, but not in beverages. This research was divided into three stages. In the first one a randomized cubic simplex lattice mixture design was used, obtaining ten treatments with a variable matrix of nopal powder, citric acid and sweetener in which an optimal beverage (1,52 % nopal powder, 1,48 % citric acid and 1 % sweetener) was obtained through antioxidant activity, sensory acceptability tests and viscosity. In the second stage a comparison of this optimal beverage with a control beverage (0,0 % nopal powder, 1,48 % citric acid and 1 % sweetener) was done. The beverages were characterized physically, chemically, sensory and microbiological. The optimized beverage scored higher contents of crude fiber, dietary fiber and total phenols. In the third stage the optimized beverage shelf-life was followed up for six months, where no significant differences were observed during period, in characteristics such as color, total phenols, antioxidant activity and sensory quality....
A functional food is a processed food that, in addition to being nutritious, fulfills a health benefit for consumers. This characteristic is due essentially to the presence of bioactive compounds like dietary fiber and antioxidants in one or more ingredients, which have a proven effect on the prevention and control of noncommunicable diseases (NCD). In recent years the growth of functional beverages within this classification stand out, because consumers no longer consider drinks simply for quenching thirst, but rather as a healthy product that has specific ingredients for specific lifestyles, which is why functional drinks have the highest rate of innovation in the industry. In this study nopal powder, was evaluated as a functional ingredient rich in dietary fiber (42,87 %) added to a soft drink. This ingredient has been tested in baking, biscuit and pasta or in dietary fiber pelleted, but not in beverages. This research was divided into three stages. In the first one a randomized cubic simplex lattice mixture design was used, obtaining ten treatments with a variable matrix of nopal powder, citric acid and sweetener in which an optimal beverage (1,52 % nopal powder, 1,48 % citric acid and 1 % sweetener) was obtained through antioxidant activity, sensory acceptability tests and viscosity. In the second stage a comparison of this optimal beverage with a control beverage (0,0 % nopal powder, 1,48 % citric acid and 1 % sweetener) was done. The beverages were characterized physically, chemically, sensory and microbiological. The optimized beverage scored higher contents of crude fiber, dietary fiber and total phenols. In the third stage the optimized beverage shelf-life was followed up for six months, where no significant differences were observed during period, in characteristics such as color, total phenols, antioxidant activity and sensory quality....