Sistema Regional de Información
en línea para Revistas Científicas de América Latina,
el Caribe, España y Portugal

Healthy eating is a fundamental pillar for the physical and mental well-being of the population. In this context, mothers enrolled in food supplementation programs play a crucial role in meal preparation; therefore, it is important to strengthen their knowledge of nutrition and promote healthy eating practices. The objective was to determine the changes resulting from an educational intervention on knowledge and practices regarding healthy eating among mothers enrolled at the “Pan de Azúcar” community kitchen – Lima, 2023. This was a descriptive-correlational study with a quasi-experimental, longitudinal, and prospective design. The sample consisted of 43 mothers enrolled in the Food Supplementation Program. A survey technique was used, applying a pre- and post-intervention questionnaire validated by expert judges, in order to assess knowledge and practices related to healthy eating. In the pretest results, 46.5% (n=20) and 51.2% (n=22) showed low and moderate levels of knowledge and practices, respectively, while only 2.3% (n=1) demonstrated a high level of knowledge and practices. After the intervention, 67.4% (n=29) and 32.6% (n=14) demonstrated high and moderate levels of knowledge and practices, respectively. The Wilcoxon non-parametric test (p = 0.000) showed statistically significant changes. Conclusion: The educational intervention led to significant improvements in the nutritional knowledge and practices of mothers at the “Pan de Azúcar” community kitchen, located in the district of San Martín de Porres, Lima, 2023.

With the purpose of improving the quality and nutritional value of baking products, the idea of designing alfajores was proposed by partially replacing wheat flour with sweet potato and maca flour. This approach is aimed at offering products with high levels of nutrients present in sweet potato and maca. The main objective of this study is to evaluate the acceptance of alfajores made with these flours, using raw materials grown and produced in Peru. The research was carried out in the Ancash region, specifically at the facilities of the National University of Santa. To obtain the sweet potato and maca flour, the same procedure was followed: 15 kg of raw material was used, which was subjected to a disinfection process and then dried for 48 hours at 55 °C. As a result, 2.7 kg of sweet potato flour and 3.5 kg of maca flour were obtained. The formulations used in the preparation of alfajores were 75 % wheat flour, 22.5 % sweet potato flour and 2.5 % maca flour. The estimated yield was 240 units of alfajores, based on 6 kg of total flour. The sensory analysis was evaluated regarding color, flavor, texture and purchase intensity, where it is highlighted that in all evaluations a high acceptability of the planning Alfajores.

The present research project has as its general objective to analyze the impact of integral management on the development of the “holes” in Guayaquil, based on McGregor’s Theories X and Y. The research was carried out using a non-experimental approach, which allowed the management of the foundations based on categories, concepts, variables or pre-existing proposals. This methodological approach was key to collecting valuable information from the selected sample, thus facilitating the design of a comprehensive process reengineering focused on continuous improvement and organizational transformation for sustainable growth and institutional development. For data collection, techniques such as direct observation and the application of structured surveys were used, directed to the managers and employees of the “holes” studied. These methods allowed obtaining a detailed view of the current management and operation practices, as well as the perceptions and attitudes of the staff regarding their work and work environment, including motivation, commitment levels, and leadership perceptions. As a result of the research, the creation of a specific process reengineering model for the analyzed holes was achieved. This model includes the implementation of standardized processes that seek to optimize operational efficiency, improve service quality, and increase customer satisfaction, while also fostering innovation and strategic decision.

The aim of this study was to produce a jam from endemic Amazonian fruits and evaluate its sensory attributes. The research was experimental, applying a completely randomized block design (DBCA) with seven treatments. The fruit trees were ungurahui, (Oenocarpus bataua var. Bataua), tumbo (Passiflora mollisima) and guava (Psidium guajava L.). Sensory evaluation was carried out using a nine-point hedonic scale. Chemical-proximal analysis and dietary fiber, physicochemical and microbiological tests of the selected formulation were carried out. ANOVA and Fisher were applied to verify a significant difference between the formulations and the Friedman test to determine preference with a statistical significance level p:<0.05. The F1 (100 % ungurahui), F2 (100 % tumbo); F3 (100 % guava), F4 (50 % ungurahui and 50 % tumbo), F5 (50 % ungurahui and 50 % guava), F6 (50 % tumbo and 50 % guava) and F7 (25 % ungurahui, 50 % tumbo and 25 % guava). There was a significant difference in the attributes odor, texture, and appearance. F7 (sample 978) was the most widely accepted, which presented soluble solids (66.8°Brix) and pH 3.2; the number of yeasts and molds was < 10 estimated. F7 complies with national and international regulations, as it is a safe product of nutritional quality.

The objective of this study is to determine the level of knowledge, attitudes and practices about anemia in pregnant women at the Centro de Salud San Luis. The research was quantitative, descriptive, correlational and cross-sectional. The total number of participants was 77 pregnant women who attended their prenatal check-ups in the months of January-February (2023). They were given a validated questionnaire distributed in 2 parts, general data and dietary regime. It was found that the percentages of hemoglobin in pregnant women were 61.1% (47) without anemia, 31.1% (24) mild anemia and 7.8% (6) moderate anemia. Regarding their knowledge, it was found that 58.4% (45) was good, 37.7% (29) fair and 3.9% (3) bad. Regarding their attitudes, 93.5% (72) were positive and 6.5% (5) negative. Finally, in their practices, 97.4% (75) were adequate and 2.6% (2) inadequate. The data were analyzed with the Jamovi program, version 2.6.22 using the chi-square test and a significant relationship was found between the level of anemia and knowledge, attitudes and practices. In addition, it was obtained as a result that the pregnant women had good knowledge, positive attitudes and adequate practices about anemia.

Food security is one of the most pressing challenges of the 21st century, especially concerning children. This article analyzes the situation of food security and child food poverty at the global, regional, and national levels, with emphasis on the case of Peru. Through a review of current data, it examines the prevalence of food insecurity that affected 51 % of Peruvian households in 2021 and its evolution through 2023. The data reveal that globally, 181 million children under five years of age live in severe food poverty, while in Peru, 56.5 % of households with children under five are affected by food insecurity. The analysis identifies three key structural factors: poor food environments, inadequate feeding practices in early childhood, and low-income levels. The findings show that more than 54 % of children in severe food poverty belong to middle- or upper-class households, indicating that the problem transcends traditional economic barriers. Specific recommendations are proposed to be considered in the implementation of Peruvian public policies aligned with the 2030 Agenda, including the transformation of food systems, strengthening health systems, activating social protection mechanisms, and improving data systems to enable continuous monitoring.Keywords: Food insecurity, child poverty, early childhood.

Cryogenic freezing is considered one of the most efficient techniques for fruit preservation, as it extends shelf life while preserving sensory and nutritional characteristics. Its effectiveness lies in the formation of small, uniform ice crystals that maintain cell structure, reducing physical damage and limiting microbial and enzymatic activity. Success depends on factors such as freezing rate, fruit type, storage time, and thawing process. In mangoes, rapid freezing methods like Individual Quick Freezing (IQF) have shown to better preserve texture, color, and antioxidants compared to conventional techniques. In blueberries, liquid nitrogen application maintains high levels of vitamin C and firmness, although it can cause surface cracking if the process is not carefully controlled. In kiwis, the effects vary according to soluble solids content and fruit region, influencing cold tolerance and structural damage. In durian, cryogenics has proven more effective than traditional freezing, preserving both internal and external quality for a longer period. Emerging technologies such as ultrasound, high pressure, magnetic fields, and the use of cryoprotectants, especially polysaccharide nanoparticles, enhance this technique by reducing recrystallization and optimizing fruit stability during freezing and thawing, making cryogenics a strategic tool for the modern food industry.

Climate change is one of the main concerns facing the human species in the present circumstances. The resulting effects are many in economic, social and environmental terms. In this article we refer to the implications of biodiversity conservation in Peru and its close relationship with gastronomy, one of the country’s main economic activities and a fundamental pillar in the recognition and preservation of our cultural identity. The objective is to analyze the effects of climate change on biodiversity and its impact on Peruvian gastronomy. The research is qualitative and descriptive, based on three thematic axes. It is concluded that climate change is generating significant effects on the conservation of biodiversity, altering the distribution limits of populations and modifying population patterns, which puts the survival of many species at risk. It also highlights that biodiversity is the fundamental axis of inputs that supply Peruvian cuisine, so that conservation efforts will contribute directly to the sustainability of the country’s gastronomy.

In the world of bodybuilding, there is a high prevalence of muscle dysmorphia due to the pressure that participants in this discipline are subjected to. Strict diets, long training sessions, and the use of ergogenic aids can trigger an obsession that can negatively impact an individual's psychosocial level. The objective of this research was to determine the relationship between the pattern of nutritional supplement consumption and the degree of muscle dysmorphia in bodybuilders from metropolitan Lima. The research approach was a non-experimental, correlational, and prospective cross-sectional approach. The sample consisted of 30 bodybuilders from Lima who were administered the "Adonis Complex Questionnaire" to determine their degree of muscle dysmorphia and the "Nutritional Supplement Pattern Questionnaire." All bodybuilders presented some degree of muscle dysmorphia: 53% moderate, 30% severe, 10% pathological, and 7% mild. All of them consumed nutritional supplements, primarily creatine (57%) and protein powder (54%). However, no statistically significant relationship was observed between supplement consumption patterns and the degree of muscle dysmorphia in bodybuilders from metropolitan Lima.

The objective of this study was to determine the influence of taste and smell on diners’ perception in a restaurant in Lima, focusing on two emblematic dishes of Peruvian gastronomy: arroz con pato (rice with duck) and hot ceviche. The research was conducted under a quantitative approach, with a correlational and cross-sectional design. The sample consisted of 378 diners from Fiesta Restaurant, selected using a finite population formula with a 95 % confidence level. Data were collected through a structured eight-question digital questionnaire, and results were analyzed using descriptive and inferential statistics. Findings indicate that 97 % of respondents considered aroma an important factor during dish tasting, while 100 % identified taste as a decisive element in their dining experience. Additionally, 66 % reported a very high level of perception related to taste, and 52% expressed a high perception regarding aroma. These results confirm that taste and smell are closely linked in shaping gastronomic experiences, reinforcing the theoretical contributions of neurogastronomy and gastrophysics. The study provides empirical evidence in the Peruvian context, highlighting the relevance of sensory dimensions in culinary evaluation and suggesting that restaurants may design multisensory strategies to enhance customer satisfaction and strengthen gastronomic innovation.