El presente proyecto presenta una alternativa de negocio que tiene como propósito contribuir con la alimentación saludable, de modo que busca satisfacer la necesidad que existe hoy en día en las mujeres, de llevar un estilo de vida saludable, pero que se sienten imposibilitadas de hacerlo por la falta de tiempo disponible debido a la vida agitada que llevan. Es por ello, que se propone implementar un modelo de negocio llamado Lunch Healthy, que se diferencia de otros negocios similares, por la calidad y frescura de los insumos que utiliza para la preparación de platos, la rapidez en el servicio y sobre todo por la información nutricional que incluye en su pedido. Para ello, se desarrolló la investigación y validación de mercado en el cual se identificó el problema y su posible solución, los cuales fueron validados y comprobados a través de herramientas como entrevistas y desarrollo de PMV (producto mínimo viable), los cuales nos permitieron continuar con el proyecto. Asimismo, se realizó el plan de marketing, plan de operaciones y la estructura organizacional de la empresa para un periodo de 5 años, en el cual se detalla todos los aspectos técnicos y organizativos que involucran el proceso de implementación del presente proyecto. Finalmente se realizó el plan económico financiero, el cual demostró a través de indicadores financieros la viabilidad del proyecto, por lo tanto, se llegó a la conclusión de que el presente modelo de negocio es rentable. / This project presents a business alternative that aims to contribute to healthy eating, so that it seeks to satisfy the need that exists today in women, to carry out a healthy lifestyle, but which is impossible to do so for the lack of time available due to the hectic life they lead. For this reason, it proposes to implement a business model called Lunch Healthy, which differs from other similar businesses, due to the quality and freshness of the supplies it uses for preparing dishes, the speed of service and, above all, the information nutritional that includes in your order. To do this, check the research and market validation in which the problem and its possible solution were identified, which were validated and verified through tools such as interviews and development of MVP (minimum viable product), which allowed us to continue with the project. In the same way, the marketing plan, the operations plan and the organizational structure of the company were carried out for a period of 5 years, which details all the technical and organizational aspects that involve the implementation process of this project. Finally, the economic and financial plan was carried out, which demonstrated the viability of the project through financial indicators, therefore, it was concluded that the present business model is profitable. / Trabajo de investigación

This study focuses on an obsession with healthy eating called orthorexia nervosa, a term coined by Steven Bratman. It describes a pathological fixation on healthy eating, with a negative influence on the quality of human life. The study aimed to present orthorexia in the context of the Internet, social media, and the wellness industry. The research sample was composed of 324 participants aged 15 to 68 (M = 34), interested in healthy eating. The data was obtained via an online two-part questionnaire. The first part explored the healthy eating lifestyle of the participants (motivation, sources, healthy eating influencers, diets, time spent on the Internet, positive and negative aspects of a healthy diet). The second part was focused on orthorexic tendencies measured by ORTO-15. There was no difference in orthorexic tendencies between people who visit healthy eating websites frequently as well as between people who use social networks to follow healthy food influencers. Also, there was no difference in orthorexic tendencies between people whose work/study deals with healthy eating and those whose physical appearance is important for their job. It was found out that the wellness influencer trend is not very common in Czech society, popular influencers are mainly Czech nutritionists and fitness coaches. The...

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Actualmente se encuentra en vigencia en Perú la ley Nº 30021, cuyo objetivo es mejorar la salud de la población mediante la promoción de una alimentación saludable, reduciendo las enfermedades vinculadas con sobrepeso y obesidad, mediante octógonos en los alimentos en base a parámetros de grasas saturadas y azúcar; asimismo, existe una tendencia hacia una alimentación saludable en el consumidor peruano. Ice Fit es una paleta de helado artesanal y saludable, sin octógonos debido a su bajo contenido en grasas saturadas y en azúcar, con ingredientes novoandinos y superfood resultando beneficiosos para la salud, con entrega mediante delivery. Ice fit busca posicionarse en el mercado de los centros empresariales del distrito de Surco, en Lima. Nuestro mercado objetivo está conformado por 25,280 personas, de las cuales 16,881 consumirían helados saludables. Se ha asumido un 30% de captura. La estrategia de Ice Fit es diferenciarse por la ausencia de octógonos en toda su línea manteniendo un muy buen sabor y textura con el uso de ingredientes novoandinos y superfood valorados por el cliente al ser la entrega del producto por delivery de manera gratuita y sin condicionar un pedido mínimo. El análisis financiero para una inversión inicial de S/. 154,026 proyectada a cinco años, muestra indicadores de rentabilidad como un valor actual neto (VAN) de S/. 37,857 y una tasa interna de retorno (TIR) de 14.7%, estos valores concluyen que el proyecto es viable y rentable. / Currently, Law No. 30021 is in force in Peru, whose objective is to improve the health of the population by promoting healthy eating, reducing diseases related to overweight and obesity, using octagons in food based on parameters of: saturated fat and sugar. Likewise, there is a trend towards healthy eating in the Peruvian consumer. Ice Fit is an artisanal and healthy ice cream palette, without octagons due to its low content in saturated fat and sugar, with Novo-Andean ingredients and superfood resulting in health benefits, delivered by delivery. Ice fit seeks to position itself in the market of the business centers of the Surco district, in Lima. Our target market is made up of 25,280 people, of which 16,881 would consume healthy ice cream. 30% catch has been assumed. Ice Fit's strategy is to differentiate itself by the absence of octagons throughout its line, maintaining a very good flavor and texture with the use of Novo-Andean ingredients and superfoods valued by the customer as the product is delivered by free delivery and without conditioning a minimum order. The financial analysis for an initial investment of S /. 154,026 projected over five years, shows profitability indicators as a net present value (NPV) of S /. 37,857 and an internal rate of return (IRR) of 14.7%, these values conclude that the project is viable and profitable. / Trabajo de investigación

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El rol educador de la enfermera, tiene como función la prevención y promoción de la salud en el entorno educativo. Asimismo, el profesional de enfermería tiene la responsabilidad de proporcionar de forma individualizada los cuidados que requiere el estudiante de forma directa e integral con el fin de mantener su salud. Además, la enfermera presta un servicio que permite aumentar la capacidad del estudiante y de la colectividad escolar, para prevenir, detectar y solucionar sus problemas de salud. Método: Investigación cualitativa, con abordaje descriptivo. Objetivo: Describir el rol educador de la enfermera sobre alimentación saludable en pandemia en adolescentes de una institución educativa privada de Chiclayo, 2022. Muestra: 15 adolescentes de la institución educativa privada Manuel Pardo, el muestreo fue no probabilístico por conveniencia y el tamaño de la muestra fue obtenida por saturación y redundancia de datos. Los datos serán recopilados mediante la entrevista semi estructurada validada por juicios de expertos y prueba piloto, posterior a la aprobación por el Comité de Ética. Se utilizó la técnica de análisis de contenido, se cumplió con criterios de rigor ético y científico. Resultados principales: (1) Promoviendo un cuidado autónomo y responsable en los adolescentes, (2) Comunicación asertiva y empática: enfermera - adolescente, (3) Recursos didácticos para un buen aprendizaje. Conclusión general: Este estudio demostró que, es evidente la importancia del rol educador de la enfermera en adolescentes porque fomenta el compromiso con su salud y los orienta a tomar acciones para mantener su bienestar. / The educational role of the nurse has as its function the prevention and promotion of health in the educational environment. Likewise, the nursing professional has the responsibility of providing individualized care that the student requires directly and comprehensively in order to maintain their health. In addition, the nurse provides a service that increases the capacity of the student and the school community to prevent, detect and solve their health problems. Method: Qualitative research, with a descriptive approach. Objective: To describe the educational role of the nurse on healthy eating in a pandemic in adolescents from a private educational institution in Chiclayo, 2022. Sample: 15 adolescents from the Manuel Pardo private educational institution, the sampling was non-probabilistic for convenience and the size of the sample. sample was obtained by saturation and redundancy of data.The data willbe collected through a semi-structured interview validated by expert judgments and a pilot test, after approval by the Ethics Committee. The content analysis technique was used, complying with criteria of ethical and scientific rigor. Main results: (1) Promoting autonomous and responsible care in adolescents, (2) Assertive and empathetic communication: nurse - adolescent, (3) Didactic resources for good learning. General conclusion: This study showed that the importance of the educational role of the nurse in adolescents is evident because it encourages commitment to their health and guides them to take actions to maintain their well-being.

Daugelio tyrimų išvados atskleidžia tai, kad vaikų elgesys, žinios, požiūris į maistą bei sveikatos būklė yra įtakoti maisto reklamos, kuri šiuo atžvilgiu skatina vaikų nepalankių sveikatai maisto produktų pasirinkimą. Darbo tikslas – įvertinti reklamos įtaką Vilniaus miesto mokyklų 5, 7, 9 klasių mokinių maisto produktų pasirinkimui. Tyrimo metodai ir apimtis. Tyrimas atliktas pirmąjį mokslo metų pusmetį (spalio, lapkričio, gruodžio mėnesiais). Apklausti Augusto pagrindinės mokyklos, Radvilų gimnazijos, Minties gimnazijos, Šeškinės vidurinės ir Antano Vienuolio pagrindinės mokyklos 5, 7, 9 klasių mokiniai. Išdalinta 650 anketų, 14 anketų buvo grąžintos tuščios (mokiniai sirgo), 31 anketa atmesta, nes nebuvo atsakyta į anketos klausimus arba jos buvo tiesiog sugadintos. Atsako dažnis 93,1%. Statistikai duomenys apdoroti naudojantis statistinės analizės ir duomenų apdorojimo programine įranga – SPSS (16 versija), WINPEPI ir Microsoft Excel programa. Rezultatai ir išvados. Didžioji dauguma mokinių (80%) kasdien pusryčiauja, pietauja ir vakarieniauja. Aukštesnių klasių mergaičių, praleidžiančių pagrindinius valgymus, daugiau nei berniukų. Šiek tiek mažiau nei pusė mokinių vadovaujasi sveikos mitybos piramide ir vaisius valgo kiekvieną dieną. Kasdien daržoves valgančių mokinių dalis siekia trečdalį. Bulvių traškučius ir saldžiuosius gėrimus dauguma respondentų perka retai. Šiek tiek mažiau negu pusė mokinių, siekdami, kad tėvai jiems nupirktų išreklamuotą maisto produktą... [toliau žr. visą tekstą] / Many foreign scientific researches has revealed that children's behavior, knowledge, approach to food and health status are influenced by food advertising. This fact has negative health impact on children's food choices. Goal - to assess the impact of advertising on 5th, 7th, 9th classes student's food choice in schools of Vilnius city. Methods and scope of research. The research was made on the first half of the school year (in October, November and December). 5th, 7th, 9th classes students of 5 schools in Vilnius city: Žygimantas Augustas primary school, Radvilų gimnasium, Minties gimnasium, Šeškinė high school, Antanas Vienuolis primary school, were surveyed. 650 questionnaires were distributed, 14 questionnaires were returned blank (pupils were ill), 31 questionnaires rejected because an answers were illogical. The response rate is 93,1%. Statistical data processing was done using statistical analysis and data processing software - SPSS (version 16), WINPEPI and Microsoft Excel. Results and conclusion. The majority of students (80%) on a daily basis has breakfast, lunch and dinner. Higher grade girls spent their main meals, more than boys. Less than half of students follow a healthy diet pyramid and eat fruit every day. One third of students eat vegetables every day. Potato chips and sweet drinks by most respondents are buying rare. Only a third of parents buy advertised food for children, but that rarely do. Although about 90% of the students themselves buy an advertised... [to full text]

Background: South Africa is a multicultural, multi-ethnic developing country currently experiencing a unique quadruple burden of disease, of which malnutrition (both over- and under nutrition) is one of them. The increase in childhood obesity within the current South-African health setting is of serious concern, approximately 14% boys and 18% girls currently are overweight and it is estimated that this number will increase to 25% within the next decade. Healthy eating habits and increased physical activity are important components of a healthy lifestyle, and decrease the risk of overweight and obesity. It is also often the corner stone of many lifestyle modification intervention programmes aimed at preventing or decreasing overweight/obesity. Aim: This sub-study was part of a larger intervention study where a nutrition education intervention programme (NEIP) for children in the form of a musical play (based on the South African Food Based Dietary Guidelines [SAFBDG]) was developed to increase nutrition knowledge and thereby also contribute towards healthy lifestyle behaviour. The aim of this sub-study was therefore to explore and describe the attitude of a specific group of primary school children (aged 6-12 years) towards healthy eating, unhealthy eating, and physical activity before and after a NEIP as well as the standard school curriculum. Secondly, it was aimed to identify possible barriers to and motivators for healthy eating, unhealthy eating and physical activity. Methods: Children were randomly selected from the experimental group (n=143) of the main study. Children were selected into one of four focus groups per school (6 children per focus group) from which qualitative data were gathered on children’s attitude and perception towards healthy eating, unhealthy eating, and physical activity. Focus groups were defined by age and gender (boys and girls seperately, grades I-III and grades IVVI seperately), totalling a number of 96 children. A total of 75 children completed this sub-study, 21 children dropped out due to school-related problems or after school activities that clashed with the time slots during which the NEIP was implimented. Quantitative data was gathered with a socio-demographic and physical activity questionnaire, as well as a 3-point hedonic facial expression scale which was used to quantify attitude towards healthy eating, unhealhty eating and physical activity. All data (quantitative and qualitative) were collected at both baseline and end measurements. Results: The main findings of this sub-study were that the attitude of most primary school children towards healthy eating, unhealthy eating or physical activity remained unchanged after a unique NEIP. Five major themes were identified out of focus group discussions namely health awareness, healthy eating, unhealthy eating, physical activity, and consequences of unhealthy eating and sedentary behaviour. Mothers were identified as the main motivator for eating healthy and avoiding unhealthy eating. The taste and smell of food were both either identified as motivators or barriers for healthy eating and unhealthy eating. Older girls associate unhealthy eating with becoming fat while many children associate the combination of unhealthy eating and being sedentary with becoming fat. Most children have a positive attitude towards physical activity and enjoy doing it although the biggest motivator for partaking in physical activity is their parents and not themselves. Conclusion: Even though some children’s attitude did change in the desired direction after the implementation of a unique and fun NEIP, most children’s attitude towards healthy eating, unhealthy eating and physical activity remained unchanged. This might have been due to the measurement tool that was not sensitive enough to detect subtle changes. Various factors that can influence children’s attitude and perceptions towards healthy eating, unhealthy eating and physical activity both positively or negatively were identified. This study is one of only a few that explored and described the ‘true’ motivators of and barriers for children’s attitude towards healthy eating, unhealthy eating and physical activity. Results generated from this sub-study can thus make a valuable contribution to the existing literature available in this specific study field. / Thesis (MSc (Dietetics))--North-West University, Potchefstroom Campus, 2012

This business plan is focused on the feasibility of establishing My Chef in the Honduran market as a meal option for individuals who are too busy to cook and/or want the convenience of healthy food options delivered right to their office or home. The health food industry is an industry which has seen a lot of growth in the current years and it is starting to take off in Honduras. Even though we would not be the first movers, we are aware that we offer a unique selling proposition where we are not only focused on the meals but we understand the importance that support and a community play on individuals’ decision to continue a healthy lifestyle. The meal plan delivery service has taken off around the world in places such as The United States, Canada, Spain, and England. We intend to replicate this success in Honduras by assisting people in making healthier choices. From the research done we are confident that My Chef will be a successful option for individuals interested in maintaining a healthy lifestyle as well as those who do not have the time to cook.

<p>Food insecurity, or limited access to enough foods for an active, healthy life, characterizes the situation of 65% of US food pantry clients. Food insecurity is associated with poor dietary intake of key food groups and nutrients, diet-related chronic disease, poor physical and mental health, and reduced quality of life. Although food pantry clients are prevalently food insecure, there is a sizeable proportion of clients who are classified as food secure (FS), or report having adequate access to healthy foods. Previous studies suggest that food secure pantry clients may use pantry resources differently, and have diets that differ in quality and intake, compared to food insecure clients (including low food secure [LFS] and very low food secure [VLFS] clients). </p><p>Food pantries may be an important venue for interventions to improve food security and dietary outcomes. Since dietary intake and use of food pantries may differ by food security status, the efficacy of such interventions may also differ by food security status. A social ecological modeled (SEM), community-based intervention in the food pantry setting is promising in sustaining local change efforts and may facilitate long-term implementation of strategies to improve diet-related outcomes among food pantry clients. Therefore, the aims of this dissertation were to 1) characterize differences in diet quality and intake between FS, LFS and VLFS pantry clients; 2) explore associations between the nutritional quality of the pantry food environment (foods in stock and foods distributed to clients) and client diet quality by food security status; and 3) evaluate the intermediate effects of a SEM, community-based intervention to improve diet-related outcomes among pantry clients with comparison by food security status.</p><p>Aim 1 was addressed by examining associations between food security and both diet quality and usual intake (in separate mixed multiple linear regression models) in a cross-sectional analysis of adult food pantry clients at baseline. FS status was associated with a higher Healthy Eating Index-2010 (HEI-2010) whole grains score, as well as a higher mean usual intakes of whole grains and iron, compared to LFS status. FS status was also associated with higher mean usual intakes of dark green vegetables and total dairy compared to LFS and VLFS status.</p><p>Aim 2 was addressed by evaluating the relationship between the quality of the mix of foods in stock (pantry inventories) and distributed (client food bags) at food pantries with client diet quality, and investigating how these relationships varied by food security status, in a cross-sectional analysis of adult food pantry clients at baseline. Client food bag HEI-2010 scores were positively associated with client diet scores for the total vegetables, total fruit, total protein foods, and sodium components, while pantry inventory HEI-2010 scores were negatively associated with client diet scores for the total score and for the total fruit and fatty acids components. VLFS clients consumed more whole grains from client food bags compared to FS clients, and consumed more greens and beans from pantry inventories compared to LFS clients.</p><p>Aim 3 was addressed by evaluating longitudinal changes in adult food security, diet quality and usual intake over the first two years (baseline to midpoint) of a three-year SEM, community-based food pantry intervention‒ Voices for Food (Clinical Trial Registry: NCT0356609). Adult food security score improved in the intervention group, while HEI-2010 total score and several component scores improved in the comparison group. When comparing the change in main outcomes over time between the intervention and comparison groups, no favorable differences were observed at this intermediate time point.</p><p> </p><p>Food pantries do not comprise a homogeneous population of clients. Pantry clients have different quality diets and rely on pantries to acquire different types of foods depending on their food security status. Food pantries may be an important venue to target interventions that improve diet-related outcomes, with consideration for the complex interplay between food security status, the pantry food environment and availability of resources to prepare healthy foods. Evaluation of the final study time point, as well as further investigation of the dose-dependent effect of each intervention component and other individual community characteristics, may elucidate the relationship between the intervention and client outcomes.</p><p></p>