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dc.contributor.advisorMaguiña, Jorge Luises
dc.contributor.authorBenavides Chávez, María Alejandra*
dc.contributor.authorVizarreta Donayre, Daniela Jaqueline*
dc.date.accessioned2018-02-21T01:18:10Z
dc.date.available2018-02-21T01:18:10Z
dc.date.issued2017-01-29
dc.identifier.citationChávez, B., Alejandra, M., Donayre, V., & Jaqueline, D. (2018). los menús de los establecimientos que expenden alimentos en Lima Para optar el título profesional de : Licenciadas en Nutrición y Dietética. Universidad Peruana de Ciencias Aplicadas (UPC). Retrieved from http://hdl.handle.net/10757/622851es_PE
dc.identifier.urihttp://hdl.handle.net/10757/622851
dc.description.abstractIntroduction: The patterns of food consumption are changing globally due to the influence of various factors, where the socioeconomic level is one of those that directly impact the decision to consume food outside the home. Objective: To determine the relationship between the socioeconomic strata and the nutritional composition of the menus of the restaurants in Lima Metropolitana. Methods: The study corresponds to a secondary analysis of the data base for which the " Encuesta para medir la Composición Nutricional de los Principales Alimentos Consumidos Fuera Del Hogar” (ENCONUT), 2013" was used. It is observational, of cross-sectional type, analytical. The primary study consisted of two stages of research to determine the number of establishments to survey and determine the most sold dishes. The study population consisted of a set of 1646 establishments that sell food located in Lima Metropolitana which will be called restaurants. Our dependent and independent variables were the nutritional composition of the menus and socioeconomic strata, respectively. The independent variable was classified into 5 strata (A, B, C, D and E), from Encuesta Nacional de Presupuestos Familiares 2008 - 2009 (ENAPREF). Results: Significant differences were found when analyzing the nutritional components by total weight in energy, proteins, carbohydrates, iron and sodium (p <0.05). In the percentage adjustment of nutrients according to the population requirement, it was observed that of the total "seconds" evaluated (n = 599), 63.9% were found in excess energy, 70.5% were found in excess carbohydrates, 64.4% had an excess of sodium. These excesses were found with a higher percentage in the lower-middle strata C, D and E. Proteins were 49.6% in excess, mostly belonging to the upper strata A and B. Conclusion: There is a direct relationship between the level socioeconomic and its impact on the consumption of food in quality and nutritional quantity.
dc.description.uriTesises_PE
dc.formatapplication/pdfes
dc.formatapplication/epubes
dc.formatapplication/mswordes
dc.language.isospaes
dc.publisherUniversidad Peruana de Ciencias Aplicadas (UPC)es
dc.rightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.sourceUniversidad Peruana de Ciencias Aplicadas (UPC)es_PE
dc.sourceRepositorio Académico - UPCes_PE
dc.titleRelación entre los estratos socioeconómicos y la composición nutricional de los menús de los establecimientos que expenden alimentos en Lima Metropolitanaes
dc.typeinfo:eu-repo/semantics/bachelorThesises
thesis.degree.grantorUniversidad Peruana de Ciencias Aplicadas (UPC). Facultad de Ciencias de la Saludes_PE
thesis.degree.levelLicenciaturaes_PE
thesis.degree.disciplineNutrición y Dietéticaes_PE
thesis.degree.nameLicenciado en Nutrición y Dietéticaes_PE
refterms.dateFOA2018-06-18T04:19:52Z
html.description.abstractIntroducción: Los patrones de consumo alimentario están cambiando globalmente debido a la influencia de diversos factores, donde el nivel socioeconómico es uno de los que impactan directamente sobre la decisión de consumo de alimentos fuera del hogar. Objetivo: Determinar la relación entre los estratos socioeconómicos y la composición nutricional de los menús de los restaurantes en Lima Metropolitana. Métodos: El estudio corresponde a un análisis secundario de base de datos para el cual se utilizó la “Encuesta para medir la Composición Nutricional de los Principales Alimentos Consumidos Fuera del Hogar” (ENCONUT), 2013. Es de tipo observacional, de corte transversal, analítico. El estudio primario constó de dos etapas de investigación para poder determinar la cantidad de establecimientos a encuestar y determinar los platos más vendidos. La población de estudio estuvo conformada por un conjunto de 1646 establecimientos que expenden alimentos ubicados en Lima Metropolitana, a los cuales se les llamará restaurantes. Nuestras variables dependientes e independientes fueron la composición nutricional de los menús y los estratos socioeconómicos, respectivamente Resultados: Se encontraron diferencias significativas al analizarse los componentes nutricionales por peso total en energía, proteínas, carbohidratos, hierro y sodio (p<0,05). En la adecuación porcentual de nutrientes según el requerimiento poblacional, se observó que del total de “segundos” evaluados (n=599), el 63,9% se encontró en exceso de energía, el 70,5% se encontró en exceso de carbohidratos, el 64,4% tuvo un exceso de sodio. Estos excesos se encontraron con mayor porcentaje en los estratos medios-bajos C, D y E. Proteínas se encontró 49,6% en exceso, pertenecientes en su mayoría a los estratos altos A y B. Conclusión: Sí existe relación directa entre el nivel socioeconómico y su impacto sobre el consumo de alimentos en calidad y cantidad nutricional.
html.description.abstractIntroduction: The patterns of food consumption are changing globally due to the influence of various factors, where the socioeconomic level is one of those that directly impact the decision to consume food outside the home. Objective: To determine the relationship between the socioeconomic strata and the nutritional composition of the menus of the restaurants in Lima Metropolitana. Methods: The study corresponds to a secondary analysis of the data base for which the " Encuesta para medir la Composición Nutricional de los Principales Alimentos Consumidos Fuera Del Hogar” (ENCONUT), 2013" was used. It is observational, of cross-sectional type, analytical. The primary study consisted of two stages of research to determine the number of establishments to survey and determine the most sold dishes. The study population consisted of a set of 1646 establishments that sell food located in Lima Metropolitana which will be called restaurants. Our dependent and independent variables were the nutritional composition of the menus and socioeconomic strata, respectively. The independent variable was classified into 5 strata (A, B, C, D and E), from Encuesta Nacional de Presupuestos Familiares 2008 - 2009 (ENAPREF). Results: Significant differences were found when analyzing the nutritional components by total weight in energy, proteins, carbohydrates, iron and sodium (p <0.05). In the percentage adjustment of nutrients according to the population requirement, it was observed that of the total "seconds" evaluated (n = 599), 63.9% were found in excess energy, 70.5% were found in excess carbohydrates, 64.4% had an excess of sodium. These excesses were found with a higher percentage in the lower-middle strata C, D and E. Proteins were 49.6% in excess, mostly belonging to the upper strata A and B. Conclusion: There is a direct relationship between the level socioeconomic and its impact on the consumption of food in quality and nutritional quantity.


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