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Programa de prerrequesitos para la implementación del sistema HACCP en fábrica de galletas artesanales
(Universidad de Chile, 2010)
infraestructura, el emplazamiento, los servicios, y se encontró que cumplen con el reglamento sanitario de los alimentos, pero hay que realizar algunas mejoras para un óptimo funcionamiento. Se comprobó que el etiquetado nutricional de los envases cumple con la...
Prerequisites programs, previous to HACCP implementation was developed in a handicraft cookies factory: “Galletas Apoquindo S.A.”, were bakery products are also made. A complete evaluation of infrastructure, location and services, detected that the factory fulfill the food sanitary regulation, but it needs some improvements for an optimal operation. The nutritional information in labels and packages fits the actual sanitary regulation. A set of 5 standard sanitization operational procedures, 10 standard operational procedures and 4 general programs were developed, each one with their respective records. In addition, plant layouts and other documents complement procedures and programs. The correct use and compliance of these documents will result in a successful implementation of HACCP System....
Prerequisites programs, previous to HACCP implementation was developed in a handicraft cookies factory: “Galletas Apoquindo S.A.”, were bakery products are also made. A complete evaluation of infrastructure, location and services, detected that the factory fulfill the food sanitary regulation, but it needs some improvements for an optimal operation. The nutritional information in labels and packages fits the actual sanitary regulation. A set of 5 standard sanitization operational procedures, 10 standard operational procedures and 4 general programs were developed, each one with their respective records. In addition, plant layouts and other documents complement procedures and programs. The correct use and compliance of these documents will result in a successful implementation of HACCP System....
Efecto de la suplementación combinada de hierro y zinc sobre el estado nutricional de cobre en mujeres en edad reproductiva
(Universidad de Chile, 2013)
INSTITUTO DE NUTRICIÓN Y TECNOLOGÍA DE ALIMENTOS
UNIVERSIDAD DE CHILE
INFORME DE TESIS
“EFECTO DE LA SUPLEMENTACIÓN COMBINADA CON HIERRO Y ZINC SOBRE EL
ESTADO NUTRICIONAL DE COBRE EN MUJERES EN EDAD...
REPRODUCTIVA” AUTORES: Angélica Irais Borja Magno Estudiante de Magíster en Nutrición y Alimentos Mención Nutrición Humana Manuel Olivares Grohnert Director de Tesis FINANCIAMIENTO: FONDECYT No. 1130075 EFECTO DE LA SUPPLEMENTACIÓN COMBINADA...
REPRODUCTIVA” AUTORES: Angélica Irais Borja Magno Estudiante de Magíster en Nutrición y Alimentos Mención Nutrición Humana Manuel Olivares Grohnert Director de Tesis FINANCIAMIENTO: FONDECYT No. 1130075 EFECTO DE LA SUPPLEMENTACIÓN COMBINADA...
Análisis de la regulación alimentaria en Chile : una revisión bajo los títulos de intervención administrativa
(Universidad de Chile, 2016)
Administración en formas, técnicas y títulos resulta fundamental, pues históricamente se ha lidiado con los alimentos mediante la técnica de Policía. Se revisan algunas de las características propias de tal técnica que se advierten en la regulación alimentaria...
Certificación GLOBALG.A.P. : instrumento de valorización de carne ovina
(Universidad de Chile, 2013)
. Los resultados muestran que, de los cinco ámbitos GLOBALG.A.P., seguridad alimentaria, bienestar animal, bienestar de trabajadores, seguridad medioambiental y trazabilidad sanitaria, los tres últimos son los que presentan mayores incumplimientos según...
Análisis de los contenidos y sustitutos del sodio en alimentos, desde la perspectiva de la salud pública, en el marco de la implementación de la ley 20606 sobre etiquetado de alimentos
(2020)
periodísticos reportan que a nivel regional, nuestro país es el
segundo consumidor de alimentos ultraprocesados con 201,9 kilos anuales per cápita,
esta nota periodística toma como referencia el informe “Panorama de la seguridad
alimentaria y nutricional de...
de disco pare con la leyenda “ALTO EN SODIO”, cuando el alimento envasado rebase el límite establecido en dicha ley. Objetivo: Este trabajo analiza si la industria alimentaria disminuyó sodio en los alimentos y que sustitutos se utilizaron, a raíz...
de disco pare con la leyenda “ALTO EN SODIO”, cuando el alimento envasado rebase el límite establecido en dicha ley. Objetivo: Este trabajo analiza si la industria alimentaria disminuyó sodio en los alimentos y que sustitutos se utilizaron, a raíz...
Entorno alimentario comunitario y obesidad en Santiago Urbano, Chile
(Universidad de Chile, 2018)
alimentario es una de las aproximaciones más
utilizadas para estudiar la relación entre entorno y la obesidad (28–35).
El entorno alimentario comprende los alimentos disponibles en el medio
habitual de las personas y la calidad nutricional, seguridad...
- Seguridad en las calles - Reglas familiares para pantallas (TV, PC). - Leyes y regulaciones alimentarias - Tecnología en alimentos - Políticas de la industria - Dispositivos que evitan esfuerzo físico - Aceras y ciclovías - Políticas de la industria...
- Seguridad en las calles - Reglas familiares para pantallas (TV, PC). - Leyes y regulaciones alimentarias - Tecnología en alimentos - Políticas de la industria - Dispositivos que evitan esfuerzo físico - Aceras y ciclovías - Políticas de la industria...
diagnóstico de mermas en fórmulas enterales (FE) y suplementos nutricionales orales (SNO) preparadas en servicio dietético de leches/central de fórmulas enterales (SEDILE/CEFE), utilizadas en pacientes adultos hospitalizados en hospital clínico San Borja Arriarán (HCSBA), Santiago de Chile
(2018-06)
nutrición artificial, entre las que se encuentran Soluciones Parenterales, Fórmulas Enterales (FE) y Suplementos Nutricionales Orales (SNO). La Fórmula Enteral (FE) es aquel producto constituido por una mezcla de macro y micronutrientes nutricionalmente...
Introduction: Clinical Nutrition (NC), has experienced a great boom in recent years, mainly due to the high prevalence of malnutrition in hospitalized patients, which is described close to 50%. This has led to the development of artificial nutrition techniques, among which are Parenteral Solutions, Enteral Formulas (FE) and Oral Nutritional Supplements (SNO). The Enteral Formula (FE) is that product consisting of a mixture of macro and micronutrients nutritionally balanced and complete that can be administered orally or enterally. The SNO is nutritional formulas that mix macro and micronutrients, complete or not in terms of their composition, which are orally ingested by patients who do not cover their nutritional needs with the conventional diet. In this work, we will refer to reduction to all those enteral formulas and oral nutritional supplements that after being planned, prepared, distributed and used in the room, are returned to CEFE (Central of Enteral Formulas), for some reason. In Chile there are no published studies on losses in NE and SNO used in hospitalized patients. Objective: To carry out a diagnosis of the quantity and causes of losses from Enteral Formulas (FE) and Oral Nutritional Supplements (SNO) prepared in SEDILE / CEFE, used in adult patients hospitalized in the Medicine and Surgery services of the Hospital Clinico San Borja Arriarán (HCSBA), in Santiago, between the months of October and December 2017 and February 2018, in order to propose an improvement plan for the reduction of waste. Methodology: The first stage of this study consisted of the review and description of existing records in SEDILE / CEFE of HCSBA. These records correspond to: Daily enteral feeding statistics, daily statistics of ingredients calculation for NE and daily statistics of FE and SON returns during the months of October, November and December 2017 and February 2018. The second stage consisted of an internship clinic for 4 non-consecutive weeks in days and sporadic shifts (hours between 10:00 and 22:00 hrs), where the flows of the prescribed and returned FM and SNO flasks were observed, as well as the causes of shrinkage. The above was carried out in the Medicine and Surgery services of the HCSBA, during the months of November - December 2017 and February - March 2018....
Introduction: Clinical Nutrition (NC), has experienced a great boom in recent years, mainly due to the high prevalence of malnutrition in hospitalized patients, which is described close to 50%. This has led to the development of artificial nutrition techniques, among which are Parenteral Solutions, Enteral Formulas (FE) and Oral Nutritional Supplements (SNO). The Enteral Formula (FE) is that product consisting of a mixture of macro and micronutrients nutritionally balanced and complete that can be administered orally or enterally. The SNO is nutritional formulas that mix macro and micronutrients, complete or not in terms of their composition, which are orally ingested by patients who do not cover their nutritional needs with the conventional diet. In this work, we will refer to reduction to all those enteral formulas and oral nutritional supplements that after being planned, prepared, distributed and used in the room, are returned to CEFE (Central of Enteral Formulas), for some reason. In Chile there are no published studies on losses in NE and SNO used in hospitalized patients. Objective: To carry out a diagnosis of the quantity and causes of losses from Enteral Formulas (FE) and Oral Nutritional Supplements (SNO) prepared in SEDILE / CEFE, used in adult patients hospitalized in the Medicine and Surgery services of the Hospital Clinico San Borja Arriarán (HCSBA), in Santiago, between the months of October and December 2017 and February 2018, in order to propose an improvement plan for the reduction of waste. Methodology: The first stage of this study consisted of the review and description of existing records in SEDILE / CEFE of HCSBA. These records correspond to: Daily enteral feeding statistics, daily statistics of ingredients calculation for NE and daily statistics of FE and SON returns during the months of October, November and December 2017 and February 2018. The second stage consisted of an internship clinic for 4 non-consecutive weeks in days and sporadic shifts (hours between 10:00 and 22:00 hrs), where the flows of the prescribed and returned FM and SNO flasks were observed, as well as the causes of shrinkage. The above was carried out in the Medicine and Surgery services of the HCSBA, during the months of November - December 2017 and February - March 2018....
Definición de las necesidades para la implementación de modelos de compras de alimentos provenientes de la agricultura familiar campesina para el consumo social en establecimientos educativos en Chile
(Universidad de Chile, 2013)
Los Programas de Alimentación Escolar (PAEs) tienen el objetivo de apoyar la asistencia y aprendizaje escolar mediante el aporte nutricional a los estudiantes. Adicionalmente, existen evidencias en el contexto internacional, donde esta herramienta...
School-feeding programmes have as objective to support attendance and student learning by the provision of nutritional support to students. Additionally, there is evidence in the international context, where this tool is combined with the purpose of supporting local economies, to purchase food from small farmers, especially the small-scale farming. An example of this in Latin America is Brazil, where according to the Law 11.947 of 2009 at least 30% of federal resources to the National School Feeding Programme are used for the purchase of products from small-scale agriculture. Considering this information, this research seeks to identify the strengths and critical points for the implementation of a school-feeding programme provided by small scale farmers in public educational institutions Chile. For this, we made a compilation of information concerning the operation of the school feeding system in Brazil and Chile. In addition, we made a total of 64 interviews with producers (30), parents (31) and kitchen managers (3) located in the Province of Colchagua (Bernardo O'Higgins Region). The results showed a wide acceptance of the initiative by the respondents, as well as requirements to consider, for example, satisfaction with prices and on time payments in the case of producers, regularity in the supply, quality and quantity of portions offered in the case of the parents and the control and monitoring of the proper functioning of the supply chain in the case of those responsible for the kitchen. Finally, as a synthesis We developed a SWOT analysis (strengths, weaknesses, opportunities and threats) of the initiative. The results obtained in this study, show that there are significant opportunities to conduct similar programs in Chile, through the restructuring of the institutions involved, strengthening the small-scale farming and the generation of an effective control policy....
School-feeding programmes have as objective to support attendance and student learning by the provision of nutritional support to students. Additionally, there is evidence in the international context, where this tool is combined with the purpose of supporting local economies, to purchase food from small farmers, especially the small-scale farming. An example of this in Latin America is Brazil, where according to the Law 11.947 of 2009 at least 30% of federal resources to the National School Feeding Programme are used for the purchase of products from small-scale agriculture. Considering this information, this research seeks to identify the strengths and critical points for the implementation of a school-feeding programme provided by small scale farmers in public educational institutions Chile. For this, we made a compilation of information concerning the operation of the school feeding system in Brazil and Chile. In addition, we made a total of 64 interviews with producers (30), parents (31) and kitchen managers (3) located in the Province of Colchagua (Bernardo O'Higgins Region). The results showed a wide acceptance of the initiative by the respondents, as well as requirements to consider, for example, satisfaction with prices and on time payments in the case of producers, regularity in the supply, quality and quantity of portions offered in the case of the parents and the control and monitoring of the proper functioning of the supply chain in the case of those responsible for the kitchen. Finally, as a synthesis We developed a SWOT analysis (strengths, weaknesses, opportunities and threats) of the initiative. The results obtained in this study, show that there are significant opportunities to conduct similar programs in Chile, through the restructuring of the institutions involved, strengthening the small-scale farming and the generation of an effective control policy....
Relación FAO y sociedad civil : intereses y desafíos
(Universidad de Chile, 2014)
encontrar el equilibrio en el trabajo con estos actores y los gobiernos, colocándose en una posición de articulador entre partes, lo que permitiría contribuir a un mayor compromiso de todos en alcanzar la seguridad alimentaria y nutricional en la Región....
Evaluación de conocimientos de inocuidad alimentaria en manipuladores de alimentos de establecimientos de comida étnica de la Comuna de Providencia
(Universidad de Chile, 2020)
la formación de los MA de los restaurantes de comida china y sushi y permiten a futuro focalizar estrategias de capacitación necesarias para promover una cultura de inocuidad alimentaria que favorezca una correcta aplicación de las regulaciones y...
Food safety is key in the prevention of foodborne illness. In Chile there is a wide variety of international restaurants that use as a basis for food control systems of Good Manufacturing Practices, Prerequisite Programs and Hazard Analysis and Critical Control Points (HACCP). However, its correct application at the level of food handlers (FH) depends on the training of personnel, a situation that could affect food safety losses during its preparation. On the other hand, there is an increasing number of restaurants of sushi and chinese food in Santiago, where the moistly located in the Providencia district. The main objective was of this thesis was the assessment of food safety knowledge level, attitudes and personal hygiene practices of the FH of sushi and Chinese food restaurants (Providencia district, Metropolitan Region, Santiago). A survey about knowledge, attitudes and hygiene was applied to a total of 140 FH (70 sushi food-70 chinese food) in 70 restaurants (35 sushi food – 35 chinese food) at Providencia district, Santiago. The relative knowledge score was calculated and a bivariate and multivariate analysis was performed to assess the effect of categorical variables (demographic variables) on the FH knowledge score. The results indicate that sushi FH have higher access to formal education (93%) and knowledge compared to good manufacturing practices (89%) regarding chinese food staff, with 59% and 67%, respectively. A low percentage of job training (3% sushi; 7% chinese) was observed despite the high interest (100% sushi; 96% chinese) of FH in receiving more training. The bivariate analysis showed that the relative knowledge score is significantly associated (p-value ≤ 0.05) with age, educational level, job position, work experience and permanence in the job, in the same way, the Multivariate analysis was significantly associated with the age, job position and work experience of FH. The data and information collected show weaknesses in the formation of the FH of Chinese and sushi restaurants and allows to focus training strategies food safety on culture promotion that favors a proper application of current regulations...
Food safety is key in the prevention of foodborne illness. In Chile there is a wide variety of international restaurants that use as a basis for food control systems of Good Manufacturing Practices, Prerequisite Programs and Hazard Analysis and Critical Control Points (HACCP). However, its correct application at the level of food handlers (FH) depends on the training of personnel, a situation that could affect food safety losses during its preparation. On the other hand, there is an increasing number of restaurants of sushi and chinese food in Santiago, where the moistly located in the Providencia district. The main objective was of this thesis was the assessment of food safety knowledge level, attitudes and personal hygiene practices of the FH of sushi and Chinese food restaurants (Providencia district, Metropolitan Region, Santiago). A survey about knowledge, attitudes and hygiene was applied to a total of 140 FH (70 sushi food-70 chinese food) in 70 restaurants (35 sushi food – 35 chinese food) at Providencia district, Santiago. The relative knowledge score was calculated and a bivariate and multivariate analysis was performed to assess the effect of categorical variables (demographic variables) on the FH knowledge score. The results indicate that sushi FH have higher access to formal education (93%) and knowledge compared to good manufacturing practices (89%) regarding chinese food staff, with 59% and 67%, respectively. A low percentage of job training (3% sushi; 7% chinese) was observed despite the high interest (100% sushi; 96% chinese) of FH in receiving more training. The bivariate analysis showed that the relative knowledge score is significantly associated (p-value ≤ 0.05) with age, educational level, job position, work experience and permanence in the job, in the same way, the Multivariate analysis was significantly associated with the age, job position and work experience of FH. The data and information collected show weaknesses in the formation of the FH of Chinese and sushi restaurants and allows to focus training strategies food safety on culture promotion that favors a proper application of current regulations...