Examinando por Materia "Hábitos alimenticios"

Mostrando 1 - 5 de 5
  • Publicación
    Acceso abierto
    Herramienta interactiva para influenciar hábitos de compra alimenticia saludables en los consumidores de tiendas de barrio de la ciudad de Medellín
    (2019) Cardona Piedrahita, Moisés Camilo; Ríos Arellano, Ricardo Andrés de los
    This Project talks about the study and analysis of the customs and food consumption habits of a population with a nutritional lack of knowledge and how this affect their day-to-day purchase decisions in the closest neighborhood stores. One of the main factors involved in the development of this problem is the lack of knowledge about what it is and what it takes to have a balanced diet according to the available budget (A. Hernández, 2000) for that reason it is necessary to consider taking this knowledge to the homes with the purpose of raising awareness about which are the strategies, to implement, in ale to potentiate a more balanced food intake (Ministerio de Educación, 2016). Taking into account the above, it is questioned how from the interaction with a communicative element prior to the time of purchase, it is possible to transmit this knowledge, with the aim of improving the ways of feeding, influencing food buying habits in a healthier way, considering the purchase interaction and the exchange of nutritional knowledge, with the idea of influencing the decision making of these consumers and encouraging a conscious food purchase. The design response interactively intervenes at the moment of the food purchase, offering the possibility of evaluating the nutritional contribution values from the products thought to acquire, focusing specifically on the breakfast time, due to the level of relevance that this food has in the caloric, energetic and nutritional contribution of the whole day, in addition that the customs and alimentary preferences of the population indicate a repetitive pattern of consumption of the same products that make up the breakfast in the hour of the night
  • Publicación
    Acceso abierto
    Implementación de una propuesta de prevención primaria de anemia ferropénica en la Asociación Estrella Marina del corregimiento de la Boquilla-Cartagena 2009
    (2009) Bustillo Guzmán, Martha; Moy Fortich, Nuryan; Pérez Mattos, Yineth; Blandón Loaiza, Lilliana; Arellano Caraballo, Dioneris
    Se realizó una investigación descriptiva que utilizó herramientas de la investigación cualitativa compatibles con la etnografía, con el objetivo de implementar una propuesta de prevención primaria de anemia ferropénica en los hogares comunitarios de la Asociación “Estrella Marina” del corregimiento de La Boquilla – Cartagena, en el primer semestre de 2009, a través de la utilización de instrumentos pedagógicos que posibilitaron el mejoramiento de la educación en salud y sensibilización de todos los actores.
  • Publicación
    Acceso abierto
    Modos de ser en la alimentación: una visión de la elección vegetariana desde la psicología humanista - existencial
    (2014) Correa Aristizábal, Juan David; Velásquez Moreno, Julián Eduardo
    El siguiente trabajo plantea la relación conceptual entre Modos-de-ser (como posibilidades existenciales) y la elección alimentaria vegetariana que funge como vehículo de expresión y transformación en el mundo. de esta manera, posibilita a la comprensión de un modo de nominado como "ser vegetariano" que comporta características propias de un hacer particular: tendiente hacia la construcción de un Proyecto Original en donde la preocupación por la forma de vida humana (y animal) adquiere una dimensión axiológica, al igual que la intención de resignificar el acto alimentario como práctica no con natural sino trascendental a la luz de las dinámicas del mundo contemporáneo.
  • Publicación
    Acceso abierto
    Sazón y formación
    (2015) Cifuentes Ortiz, Deisy Marcela; Isaza Puerta, Yessica Isabel; Idárraga Pérez, Lina María; Zapata Hernández, Diana Patricia; Álvarez Torres, Jair Hernando
    In this article, a hermeneutical path is built in order to generate a theoretical approach to changes in nutrition to better understand what is happening within the Afro-descendant community, who for different personal, group, cultural, political and / or economic factors, they have been forced to migrate to a different city from theirs where their practices and lifestyles have undergone some modifications. In this regard, concepts such as dietary practices, Afro families, migration and social action that bring clarity and understanding to the topic of interest were discussed. This article is based on a critical analysis from the theoretical inquiry resting on a field that allowed a glimpse of the changes in nutrition and then, interpreted and systematized them.
  • Publicación
    Acceso abierto
    Variables claves para la creación de un establecimiento de venta de comida saludable en los principales centros comerciales del municipio de Bello
    (2018) Ospina Giraldo, Marlyn Geraldiny; Vanegas Mejía, Daniel Ricardo; Noreña Quintero, Luis Fernando
    This article describes key variables for the creation of a business dedicated to the sale of healthy food, identifying changes of population food habits, methods used by Colombian people to lose weight, addressing the issue of health, describing the consequences of a poor diet and the pathologies that this leads to such as obesity and diabetes, as well as the fitness lifestyle that is currently growing, characterizing users searching to improve health issues and also users with physical and athletic objectives, highlighting service innovation as a fundamental factor in the food business. The main objective is to identify which are the key variables for the creation of a business to sale healthy food in the main shopping centers of the municipality of Bello that offer solutions articulating the needs of potential users and thus these users can achieve their individual objectives. The methodology used was the theoretical compilation of concepts applied in the field of healthy dieting, user surveys with a specific profile with questions related to the topic of healthy dieting and an interview with an expert, since it was necessary to acquire information from both a professional and common user as a beneficiary of the service.