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Evaluación del impacto de la ley 20.606 en colaciones dulces destinadas para el consumo de menores de 14 años, en dos comunas de la Región Metropolitana, en el año 2018
(Universidad de Chile, 2020)
. .............................................................................................................. 2
1.3 Ley 20606 Composición Nutricional de los Alimentos y su Publicidad ...... 5
1.4 Uso de descriptores nutricionales ............................................................. 9
1.5 Reformulación de alimentos por parte de la industria...
implementó la Ley 20.606 sobre la Composición Nutricional de los Alimentos y su Publicidad, también conocida como Ley de Alimentos o Ley de Etiquetado y Publicidad de Alimentos, la cual consiste en la aplicación de sellos de advertencia “ALTO EN” en la...
implementó la Ley 20.606 sobre la Composición Nutricional de los Alimentos y su Publicidad, también conocida como Ley de Alimentos o Ley de Etiquetado y Publicidad de Alimentos, la cual consiste en la aplicación de sellos de advertencia “ALTO EN” en la...
Semilla: El corazón del agro. Su situación en Chile y los organismos implicados en su conservación, regulación y defensa
(Universidad de Chile, 2019-05)
que enfrenta la agricultura actual. “Por ejemplo, si cae una helada y
tengo una sola variedad, esa variedad puede morir. En cambio, si tengo más diversidad de
semillas, tengo una seguridad alimentaria notoria porque sé que unas van a morir, pero...
Mejoramiento campesino v/s mejoramiento científico 67 Industria biotecnológica agraria 71 La paradoja 74 Soberanía alimentaria 79 Capítulo V: Agricultura ecológica y sustentable 67 Biodiversidad fundamental 71 Una apuesta...
Mejoramiento campesino v/s mejoramiento científico 67 Industria biotecnológica agraria 71 La paradoja 74 Soberanía alimentaria 79 Capítulo V: Agricultura ecológica y sustentable 67 Biodiversidad fundamental 71 Una apuesta...
El emporio de la abuela
(Universidad de Chile, 2017-01)
ventas por año de 100 personas por año (en un
horizonte de cinco años).
9
-Tendencias alimenticias3:
Se realizó una entrevista al Nutricionista Rodrigo Valenzuela, profesor asistente de
la Escuela de Nutrición y dietética de la Universidad de...
los hombres, la comodidad es el mayor motivo para salir a comer fuera o comprar algo para comerlo en la oficina. Entre las mujeres, el ahorro y la nutrición son los motivos más mencionados para llevar comida desde casa...
los hombres, la comodidad es el mayor motivo para salir a comer fuera o comprar algo para comerlo en la oficina. Entre las mujeres, el ahorro y la nutrición son los motivos más mencionados para llevar comida desde casa...
Salmonella enterica serotipo Enteritidis y su control mediante bacteriófagos: Estudio en cecinas cocidas
(Universidad de Chile, 2014)
alimentaria y que podría ser una alternativa para el biocontrol de SE en jamón de pavo y vienesa de pollo a temperatura ambiente y de refrigeración por 10 días....
In recent years, biotechnological tools, as bacteriophages, have been used to control bacterial pathogens associated with food-borne diseases, such as Campylobacter spp., E. coli 0157:H7 and Salmonella enterica. While initially performed direct phagetherapies were performed in livestock, just over a decade ago the biocontrol direct in Food began, both cooling and room temperature. The international data have shown that the bacteriophage direct application reduce, in variable ranges, the bacterial counts, with no organoleptic changes. The aim of this study was to establish the effectiveness of a native lytic bacteriophage cocktail in reducing Salmonella Enteritidis (SE) counts, in two processed food matrices, as turkey breast ham and chicken sausage. Thus, two groups of 25 samples each one were differentiated: the experimental group was inoculated with SE and receive the phage cocktail (MOI 105), in so far as the control group was only inoculated with the bacterial strain. The inoculation dose varied according to the storage temperature of the samples. Once contaminated and added with the phage cocktail, the samples were incubated for 10 days at room (18 ºC) and cooling (4 ºC) temperature, to next perform the bacterial count. After 10 days a significant bacterial count reduction (p < 0.0001) was observed due to the application of the phage cocktail in turkey breast ham stored at room temperature, achieving a slight reduction of 0.48 log CFU/g, while in the samples stored at cooling temperature higher reductions were obtained, around 1.72 log UFC/g. In chicken sausage, the phage cocktail reduced the bacterial counts in 1.13 log UFC/g (p < 0.05) in the samples stored at room temperature, while in the samples stored at cooling temperature the reduction were of 0.48 log CFU/g (p < 0.05). The present results indicates that the effectiveness of this lytic bacteriophage cocktail depends strongly in the type of food matrix, and that could be an alternative tool for the biocontrol of SE in turkey ham and chicken sausages at room and cooling temperatures for 10 days....
In recent years, biotechnological tools, as bacteriophages, have been used to control bacterial pathogens associated with food-borne diseases, such as Campylobacter spp., E. coli 0157:H7 and Salmonella enterica. While initially performed direct phagetherapies were performed in livestock, just over a decade ago the biocontrol direct in Food began, both cooling and room temperature. The international data have shown that the bacteriophage direct application reduce, in variable ranges, the bacterial counts, with no organoleptic changes. The aim of this study was to establish the effectiveness of a native lytic bacteriophage cocktail in reducing Salmonella Enteritidis (SE) counts, in two processed food matrices, as turkey breast ham and chicken sausage. Thus, two groups of 25 samples each one were differentiated: the experimental group was inoculated with SE and receive the phage cocktail (MOI 105), in so far as the control group was only inoculated with the bacterial strain. The inoculation dose varied according to the storage temperature of the samples. Once contaminated and added with the phage cocktail, the samples were incubated for 10 days at room (18 ºC) and cooling (4 ºC) temperature, to next perform the bacterial count. After 10 days a significant bacterial count reduction (p < 0.0001) was observed due to the application of the phage cocktail in turkey breast ham stored at room temperature, achieving a slight reduction of 0.48 log CFU/g, while in the samples stored at cooling temperature higher reductions were obtained, around 1.72 log UFC/g. In chicken sausage, the phage cocktail reduced the bacterial counts in 1.13 log UFC/g (p < 0.05) in the samples stored at room temperature, while in the samples stored at cooling temperature the reduction were of 0.48 log CFU/g (p < 0.05). The present results indicates that the effectiveness of this lytic bacteriophage cocktail depends strongly in the type of food matrix, and that could be an alternative tool for the biocontrol of SE in turkey ham and chicken sausages at room and cooling temperatures for 10 days....
Expendio de alimentos en la vía pública de la comuna de Recoleta
(Universidad de Chile, 2005)
En esta memoria se estudiaron las condiciones de venta de alimentos procesados perecibles de consumo inmediato, expendidos en la vía pública de dos sectores de la comuna de Recoleta en dos temporadas (Otoño – Invierno y Primavera – Verano), como así...
Estudio de la relación entre estado nutricional (sobrepeso-obesidad), organización de significado personal dápica (DAP) y ansiedad
(Universidad de Chile, 2014-09)
El presente estudio tiene por objetivo investigar y evaluar la relación existente entre las variables Estado Nutricional (Sobrepeso – obesidad), Organización de significado personal (DAP) y Ansiedad. Para ello se realizó una revisión teórica de las...
Plan de negocio para una cadena de restaurantes de experiencia alimentaria saludable basada en la trofología
(Universidad de Chile, 2017)
El objetivo de este trabajo es la elaboración de un plan de negocio para un restaurante con una oferta de experiencia alimentaria saludable basada en la trofología; disciplina que consiste en la combinación correcta de los alimentos de acuerdo con...
Dominio del profesional fonoaudiólogo para la determinación del gradop de viscosidad de alimentos líquidos
(Universidad de Chile, 2015)
Introducción: La disfagia es una alteración del proceso deglutorio, que dificulta el desplazamiento del alimento desde la cavidad oral hasta el estómago, afectando la seguridad, eficacia y calidad de la alimentación. Su intervención incluye...
Introduction: Dysphagia is a disturbance in the swallowing process, which hinders the movement of food from the oral cavity to the stomach, affecting the safety, efficacy and quality of feeding. Some interventions include different strategies to reduce associated difficulties like the modification of the physical properties of food, being viscosity one of the most relevant as it determines the behavior of food when they are introduced into the oral cavity. Despite the importance of viscosity, the methodology for determining it is subjective and is not standardized. Objective: To establish the domain of Speech and Language Pathologists to determine the most appropriate type of food viscosity for each user. Methodology: 12 samples of liquid food were used, whose viscosities were determined objectively and classified under the categories: thin, nectar, honey and pudding. Subsequently, 40 Speech and Language Pathologist specialists in swallowing disorders evaluated those 12 samples subjectively. With this information, a comparative study objective / subjective was performed to establish the expertise of professionals in this determination. Results: The results showed that the group of professionals achieved a 66.8% effectiveness, to determine the viscosity degree of the samples, meanwhile 97.5% of the Speech and Language Pahotologists achieved a repetibility greater than 50%. Conclusion: The subjects have expertise to determine the degree of viscosity of liquid foods, but this is not homogeneous. Therefore, it is necessary to promote knowledge and proper management in this area, looking for a common language to agree on procedures and criteria for greater standardization....
Introduction: Dysphagia is a disturbance in the swallowing process, which hinders the movement of food from the oral cavity to the stomach, affecting the safety, efficacy and quality of feeding. Some interventions include different strategies to reduce associated difficulties like the modification of the physical properties of food, being viscosity one of the most relevant as it determines the behavior of food when they are introduced into the oral cavity. Despite the importance of viscosity, the methodology for determining it is subjective and is not standardized. Objective: To establish the domain of Speech and Language Pathologists to determine the most appropriate type of food viscosity for each user. Methodology: 12 samples of liquid food were used, whose viscosities were determined objectively and classified under the categories: thin, nectar, honey and pudding. Subsequently, 40 Speech and Language Pathologist specialists in swallowing disorders evaluated those 12 samples subjectively. With this information, a comparative study objective / subjective was performed to establish the expertise of professionals in this determination. Results: The results showed that the group of professionals achieved a 66.8% effectiveness, to determine the viscosity degree of the samples, meanwhile 97.5% of the Speech and Language Pahotologists achieved a repetibility greater than 50%. Conclusion: The subjects have expertise to determine the degree of viscosity of liquid foods, but this is not homogeneous. Therefore, it is necessary to promote knowledge and proper management in this area, looking for a common language to agree on procedures and criteria for greater standardization....
Interpretation of Serum Retinol Data From Latin America and the Caribbean
(SAGE, 2015)
Salud de El Salva-
dor, 2009.
21. Comisio´n Te´cnica de Seguridad Alimentaria y
Nutricional. Situacio´n de la vitamina A en Nicar-
agua. Managua, Nicaragua: Comisio´n Te´cnica de
Seguridad Alimentaria y Nutricional, 2008.
22. Comisio´n Nacional de...
Seguridad Alimentaria y Nutricional. Encuesta nacional de micronutrientes en Nicaragua. Managua, Nicaragua: Comisio´n Nacional de Seguridad Alimentaria y Nutricional, 2000. 23. UNICEF. Encuesta nutricional, vitamina A y ane- mia por deficit de hierro. Panama...
Seguridad Alimentaria y Nutricional. Encuesta nacional de micronutrientes en Nicaragua. Managua, Nicaragua: Comisio´n Nacional de Seguridad Alimentaria y Nutricional, 2000. 23. UNICEF. Encuesta nutricional, vitamina A y ane- mia por deficit de hierro. Panama...
Estudios de caso relativos a los rechazos en frontera de productos agroalimentarios por motivos sanitarios y fitosanitarios
(Universidad de Chile, 2015)
describir la situación actual de las exportaciones alimentarias en América Latina y el Caribe relativa al cumplimiento de los requisitos sanitarios y fitosanitarios. Para ello, se llevaron a cabo los siguientes objetivos específicos: definición del marco...
International trade has been historically subject to different kind of limits. About this, tariffs are the most traditional measure, which made that at the first half of the XX century a group of countries decided to legislate about it and firm the General Agreement on Tariffs and Trade (GATT) committing to lower their application. However, in the last decades another kind of measures with potential effects on trade has gained importance, within the category denominated not tariff. A relevant example of those measures is technical requirements toward productions. As a result, in the Uruguay Round in 1994, these measures were normed resulting, between others, in the Agreement on the application of sanitary and phytosanitary measures (MSF Agreement). Although the existence of this common body of multilateral rules, still persist clear differences in the capacity of food products control between countries, this being the ability to ensure safe food, from land or the sea, up to the table of consumers. But, besides local markets, neglect the production technical requirements put at risk the access to international markets. Latin America and the Caribbean countries have not stayed apart from the process explained before, especially considering that many of the region countries are agricultural net exporters. In this context, this work aims to describe the current situation of the alimentary exports in Latin America and the Caribbean on compliance of the sanitary and phytosanitary requirements. In order to do this, it took place the following specific objectives: definition of the conceptual framework related to protection of the food safety, description of the current institutions in Latin America and the Caribbean in food safety and food control, approach current tendencies in frontier rejections of alimentary product’s exportation in the main markets (USA and EU) using three regional cases (Chile, Costa Rica and Dominican Republic), and recommend public policies on food safety. The results obtained indicate that the capacity of food control of the countries in the region is far from the expected in order to achieve similar results than in developed countries, especially because of not having a risk analysis from the politics formulation and the low authorities’ commitment to not consider the food safety as a priority. In this order, and considering that in general in the region the inspection of exportation products is bigger than to the destined to local markets, it was obtained that the main reasons for food refusal in foreign markets, is because inadequate use of pesticides in fruits and vegetables, dust presence, decomposition because of cold chains in transport routes and also an important number of rejections just because fails in the labels. This leads to the conclusion that the region still needs to work on strengthening policies that enable quality and safety on production and post production stages. This would facilitate not only the assurance of healthy food for local people, but also the public spends on foodborne illness and the export products refused....
International trade has been historically subject to different kind of limits. About this, tariffs are the most traditional measure, which made that at the first half of the XX century a group of countries decided to legislate about it and firm the General Agreement on Tariffs and Trade (GATT) committing to lower their application. However, in the last decades another kind of measures with potential effects on trade has gained importance, within the category denominated not tariff. A relevant example of those measures is technical requirements toward productions. As a result, in the Uruguay Round in 1994, these measures were normed resulting, between others, in the Agreement on the application of sanitary and phytosanitary measures (MSF Agreement). Although the existence of this common body of multilateral rules, still persist clear differences in the capacity of food products control between countries, this being the ability to ensure safe food, from land or the sea, up to the table of consumers. But, besides local markets, neglect the production technical requirements put at risk the access to international markets. Latin America and the Caribbean countries have not stayed apart from the process explained before, especially considering that many of the region countries are agricultural net exporters. In this context, this work aims to describe the current situation of the alimentary exports in Latin America and the Caribbean on compliance of the sanitary and phytosanitary requirements. In order to do this, it took place the following specific objectives: definition of the conceptual framework related to protection of the food safety, description of the current institutions in Latin America and the Caribbean in food safety and food control, approach current tendencies in frontier rejections of alimentary product’s exportation in the main markets (USA and EU) using three regional cases (Chile, Costa Rica and Dominican Republic), and recommend public policies on food safety. The results obtained indicate that the capacity of food control of the countries in the region is far from the expected in order to achieve similar results than in developed countries, especially because of not having a risk analysis from the politics formulation and the low authorities’ commitment to not consider the food safety as a priority. In this order, and considering that in general in the region the inspection of exportation products is bigger than to the destined to local markets, it was obtained that the main reasons for food refusal in foreign markets, is because inadequate use of pesticides in fruits and vegetables, dust presence, decomposition because of cold chains in transport routes and also an important number of rejections just because fails in the labels. This leads to the conclusion that the region still needs to work on strengthening policies that enable quality and safety on production and post production stages. This would facilitate not only the assurance of healthy food for local people, but also the public spends on foodborne illness and the export products refused....