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Estrategia para la re-activación de SERPRO S.A.
(Universidad de Chile, 2017)
El presente trabajo de título consiste en determinar la factibilidad de la re-activación de SERPRO S.A., que permanece inactiva desde el 2013. La empresa ofrece servicios de asesoría y venta de software para el diseño y procesamiento de encuestas...
Encuesta de Protección Social 2006: Presentación General y Principales Resultados
(Universidad de Chile, Facultad de Economía y Negocios, 2008)
SDT 273
ENCUESTA DE PROTECCIÓN SOCIAL
2006: PRESENTACIÓN GENERAL Y
PRINCIPALES RESULTADOS
Autor: David Bravo, Javiera
Vásquez, Jere R. Behrman, Olivia
S. Mitchell y Petra E. Todd
Santiago, Ene...
. 2008 Serie Documentos de Trabajo N 273 Encuesta de Protección Social 2006: Presentación General y Principales Resultados David Bravo y Javiera Vásquez Universidad de Chile Jere R. Behrman, Olivia S. Mitchell y Petra E. Todd...
. 2008 Serie Documentos de Trabajo N 273 Encuesta de Protección Social 2006: Presentación General y Principales Resultados David Bravo y Javiera Vásquez Universidad de Chile Jere R. Behrman, Olivia S. Mitchell y Petra E. Todd...
Impacto del tratamiento del dolor dentario en la calidad de vida en niños con caries temprana de la infancia atendidos en el Hospital de niños Roberto del Río
(Universidad de Chile, 2008)
Al Dr. Gonzalo Rojas por su ayuda desinteresada en la validación de
la encuesta.
Al Dr. Pedro Alcalde, Dra. Carolina Retamal, Dra. María Isabel Zapata
y Dra. Rose Marie Lazo, por la buena disposición y por hacer de mi
estadía de tres meses...
encuesta a los padres de 137 niños entre 1 y 5 años de edad diagnosticados con CTI. Las respuestas de los padres dieron información: demográfica, estatus económico, orden de nacimiento, educación de los padres, historia de alimentación y destete...
encuesta a los padres de 137 niños entre 1 y 5 años de edad diagnosticados con CTI. Las respuestas de los padres dieron información: demográfica, estatus económico, orden de nacimiento, educación de los padres, historia de alimentación y destete...
Acceso al crédito y endeudamiento empresarial en tiempos de crisis : evidencia para una economía emergente
(Universidad de Chile, 2016)
utilización de la Encuesta Longitudinal de Empresas (ELE). Una vez analizada la situación ex-ante y ex-post de las empresas chilenas a la crisis del 2008, desarrollamos un modelo econométrico de diferencias incorporando una variable de exposición a la crisis...
Desarrollo y validación de encuesta de percepción del portafolio en estudiantes de medicina de pregrado
(2011)
45
ARTÍCULO DE INVESTIGACIÓN
Rev Med Chile 2011; 139: 45-53
Desarrollo y validación de encuesta de
percepción del portafolio en estudiantes
de medicina de pregrado...
como metodología de apren- dizaje y de evaluación de lo que los alumnos “hacen” durante su práctica en las rotaciones clínicas, para contrarrestar el énfasis en la memorización y sobre- carga de información percibidos por los alumnos en la encuesta...
como metodología de apren- dizaje y de evaluación de lo que los alumnos “hacen” durante su práctica en las rotaciones clínicas, para contrarrestar el énfasis en la memorización y sobre- carga de información percibidos por los alumnos en la encuesta...
Desarrollo y validación de encuesta de percepción del portafolio en estudiantes de medicina de pregrado
(Sociedad Médica de Santiago, 2011-01)
45
ARTÍCULO DE INVESTIGACIÓN
Rev Med Chile 2011; 139: 45-53
Desarrollo y validación de encuesta de
percepción del portafolio en estudiantes
de medicina de pregrado...
como metodología de apren- dizaje y de evaluación de lo que los alumnos “hacen” durante su práctica en las rotaciones clínicas, para contrarrestar el énfasis en la memorización y sobre- carga de información percibidos por los alumnos en la encuesta...
como metodología de apren- dizaje y de evaluación de lo que los alumnos “hacen” durante su práctica en las rotaciones clínicas, para contrarrestar el énfasis en la memorización y sobre- carga de información percibidos por los alumnos en la encuesta...
E-commerce en el turismo: — Modelamiento del perfil de clientes que prefieren comprar servicios turísticos por internet
(Universidad de Chile, 2010)
objetivo principal de este estudio es determinar el perfil de
los clientes que prefieren e-commerce para adquirir productos y servicios
turísticos.
Para esto se realizó en la ciudad de Santiago una encuesta para calificar las
características de los...
Los costos de cumplimiento tributarios para pequeñas y medianas empresas
(Universidad de Chile, 2008-04)
Identificación de desarrollo, innovación, tecnologías de producción y consumo de alimentos saludables en Chile
(Universidad de Chile, 2021)
de este tipo de alimentos en Chile.
Para ello se realizaron y aplicaron encuestas e investigaciones bibliográficas, para posteriormente analizar y correlacionar los resultados adquiridos y encontrados, con el fin de estudiar la percepción tanto de la...
The present work provides information that identifies, under a work methodology, the characteristics of production and consumption of healthy foods in Chile, obtaining an estimate of the behavior of the industry and the market for this type of food. Its objective is to identify the supply, production and technological strategy of the food industry and national entrepreneurs for the preparation of healthy foods, in addition to identifying the consumption trend of this type of food in Chile. For this, surveys and bibliographic research were carried out and applied, to later analyze and correlate the results acquired and found in order to study the perception of both the industry regarding the production of healthy foods, and the Chilean consumer regarding the consumption of this type of food. Two types of surveys were carried out, one on healthy food production applied to 25 companies, and another on healthy eating applied to 151 consumers. As a result of the surveys around the industry, it was observed that there is a concern about the type of ingredients used in the formulation of their products, to obtain healthy foods and with the least possible presence of warning stamps of the Health Regulations. The companies pointed out that in food production they design and produce innovative foods with healthy ingredients and as far as possible free of stamps. In addition, the type of technologies used by companies in their food production are mostly traditional and conventional, such as dehydration and pasteurization. On the other hand, according to the result of the survey applied to consumers, it was observed that 54% of them have the intention of modifying their eating habits and choosing healthier options. 41% of the respondents indicated a greater interest in products free of warning stamps and 24% considered the importance of the type of ingredients that the food contains. A trend of healthy food production and innovation is observed by the surveyed food industries, either through the creation or reformulation of processed food products, to obtain food free of warning stamps, free of allergens and / or plant based. This is related to and complemented by the increased interest of the surveyed consumers in eating healthier and making purchases in a more conscious way...
The present work provides information that identifies, under a work methodology, the characteristics of production and consumption of healthy foods in Chile, obtaining an estimate of the behavior of the industry and the market for this type of food. Its objective is to identify the supply, production and technological strategy of the food industry and national entrepreneurs for the preparation of healthy foods, in addition to identifying the consumption trend of this type of food in Chile. For this, surveys and bibliographic research were carried out and applied, to later analyze and correlate the results acquired and found in order to study the perception of both the industry regarding the production of healthy foods, and the Chilean consumer regarding the consumption of this type of food. Two types of surveys were carried out, one on healthy food production applied to 25 companies, and another on healthy eating applied to 151 consumers. As a result of the surveys around the industry, it was observed that there is a concern about the type of ingredients used in the formulation of their products, to obtain healthy foods and with the least possible presence of warning stamps of the Health Regulations. The companies pointed out that in food production they design and produce innovative foods with healthy ingredients and as far as possible free of stamps. In addition, the type of technologies used by companies in their food production are mostly traditional and conventional, such as dehydration and pasteurization. On the other hand, according to the result of the survey applied to consumers, it was observed that 54% of them have the intention of modifying their eating habits and choosing healthier options. 41% of the respondents indicated a greater interest in products free of warning stamps and 24% considered the importance of the type of ingredients that the food contains. A trend of healthy food production and innovation is observed by the surveyed food industries, either through the creation or reformulation of processed food products, to obtain food free of warning stamps, free of allergens and / or plant based. This is related to and complemented by the increased interest of the surveyed consumers in eating healthier and making purchases in a more conscious way...
Encuesta en familia comportamiento con respecto a alimento desperdicioydeterminación de su nutricional costo,en a muestra de hogares en Chile:resultados de a piloto estudiar
(Asoc Española Dietistas Nutricionistas, 2021)
una encuesta aplicada en una muestra de hogares en Chile, y determinar el costo nutricional
de los desperdicios generados.
Material y Métodos: Estudio experimental descriptivo y prospectivo, de tipo piloto, donde se determinaron,
mediante un...
Introduction: Food losses and waste are considered one of the biggest environmental and social problems worldwide. Regarding waste, international evidence shows that most of it occurs at the household level, representing an avoidable economic and nutritional cost for families. To date, there are no studies on this subject in Chile. Objective: Describe the family eating behavior regarding food waste, through the design and validation of a survey applied in a sample of households in Chile and determine the nutritional cost of the waste generated. Material and Methods: Descriptive and prospective experimental study where, by means of an instrument validated, sociodemographic data and variables of food behavior (purchase, preparation, consumption, and attitude) were determined, in addition, the caloric intake and of macro and micronutrients of the waste generated by a sample of 15 households in the metropolitan region was calculated. Results: According to the survey, families did not have purchase planning strategies generating surplus consumption, a behavior that is not indifferent to them, showing a positive disposition to reduce it. The average waste per household in a week was 3.65kg composed mainly of fruits and vegetables. This amount and/or type of waste did not show a significant relationship with the behavioral variables. The nutritional cost of the waste was 4,335 average kcal per household, coming mostly from carbohydrates. The most affected micronutrients were vitamins C, B3 and K, Sodium, Potassium, Iron and Copper either by quantity or with respect to the requirement. Conclusions: The data obtained on quantification, composition, food behavior and nutritional impact of the waste generated by Chilean households, represents an advance to generate national strategies that aim at reducing it and promoting sustainable consumption....
Introduction: Food losses and waste are considered one of the biggest environmental and social problems worldwide. Regarding waste, international evidence shows that most of it occurs at the household level, representing an avoidable economic and nutritional cost for families. To date, there are no studies on this subject in Chile. Objective: Describe the family eating behavior regarding food waste, through the design and validation of a survey applied in a sample of households in Chile and determine the nutritional cost of the waste generated. Material and Methods: Descriptive and prospective experimental study where, by means of an instrument validated, sociodemographic data and variables of food behavior (purchase, preparation, consumption, and attitude) were determined, in addition, the caloric intake and of macro and micronutrients of the waste generated by a sample of 15 households in the metropolitan region was calculated. Results: According to the survey, families did not have purchase planning strategies generating surplus consumption, a behavior that is not indifferent to them, showing a positive disposition to reduce it. The average waste per household in a week was 3.65kg composed mainly of fruits and vegetables. This amount and/or type of waste did not show a significant relationship with the behavioral variables. The nutritional cost of the waste was 4,335 average kcal per household, coming mostly from carbohydrates. The most affected micronutrients were vitamins C, B3 and K, Sodium, Potassium, Iron and Copper either by quantity or with respect to the requirement. Conclusions: The data obtained on quantification, composition, food behavior and nutritional impact of the waste generated by Chilean households, represents an advance to generate national strategies that aim at reducing it and promoting sustainable consumption....