Snacking behavior has changed dramatically over the past few decades, with snacking frequency reaching upwards of three times per day and comprising 27% of daily calorie intake. Research has shown that the largest food groupings from snacks are grain-based desserts, sweetened beverages, and salty snacks. Previous studies have also shown that children are influenced by their peers. Youth sports are a very popular venue for children and opportunity for physical activity, with soccer becoming one of the most popular sports among young children in the US. Youth sports, especially soccer, can be a powerful tool for promoting physical activity and healthy eating for overall health and obesity prevention. The goal of this study was to examine the nutrition composition of snacks and beverages offered to young children within a soccer league. The study utilized a cross-sectional observational study of snack foods and beverages offered to children participating in a voluntary youth soccer league in southwest Virginia. Snacks offered to children in the under-five (U5) and under-six (U6) years of age categories were observed during weekly matches using an observational checklist reflecting commonly consumed snack foods and beverages. The checklist included brand name, size of food item/beverage, and number of children (by gender) for each team observed. Undergraduate and graduate nutrition students were trained as observers to assess snacks that were offered, specifically visual item identification and portion size estimation. Food items were then classified into different food and beverage categories, including: sugar-sweetened beverages (SSBs) and 100% fruit juices; water; dairy (beverage); fruits; savory (salty) snacks; grain-based desserts; candy and dairy (food). Nutrition information was gathered for each food item and beverage and entered into a database: calories, carbohydrates, protein, fat, saturated fat, sodium, sugar, fiber, vitamin C, iron and calcium. Descriptive statistics were then computed for all nutrients by all snacks combined and by snack category across all observations. Snacks were also compared to the Smart Snacks in Schools nutrition standards. Across all teams there were a total of 687 items offered to the children: 253 beverages and 434 foods. They offered a mean of 205 calories per child. The most popular beverages were SSBs. The most popular snacks were grain-based desserts (136, 31.3% of all snack foods), followed by fruit (124, 28.5%) and savory snacks (117, 26.9%). No vegetables were served during the observations. Snacks within the savory snack item category provided the most calories per child at 63, followed by grain-based desserts, 58. When offered and served with beverages, snacks offered with fruit had a more favorable nutrition profile with lower mean kilocalories, lower sodium, and lower sugars than snacks without fruit. They were also more likely to meet the Smart Snacks in School nutrition standards: 65.4% compared to 25.6%. Only 44.4% of all snack foods and beverages taken by youth players met the smart snacks standards. Categorically, 67.6% of all grain-based deserts, 100% of all candy and 100% of all dairy beverages taken by youth players did not meet the smart snacks standards. Further research is warranted to identify motivating factors for providing unhealthy snacks and beverages to youth during sporting events. There are several limitations, including generalizability of this sample, however the study provides novel insight into snacks offered to young children during recreational soccer and can help inform future strategies and interventions to promote healthier snacks. / Master of Science

El presente proyecto de investigación tiene como finalidad la implementación de un negocio enfocado en la venta de snacks saludables por medio del canal online, basado en la recopilación de información de un público que procura adoptar un estilo de vida saludable. Esta investigación se realizó en Lima Metropolitana a los NSE “A” y “B”, enfocándonos principalmente en quienes buscan practicidad y mantienen un perfil digital. Esta propuesta de negocio es atractiva ya que encontramos a un consumidor interesado en desarrollar hábitos de consumo más saludables; aprovechando que en el mercado existen escazas opciones que atiendan sus necesidades, creamos Piquéalo. Emprendimiento dedicado al delivery de snacks saludables hechos a base de ingredientes naturales y de alta calidad, con una presentación atractiva y medio ambientalmente responsable. Para desarrollar este proyecto se realizó un análisis profundo que abarcó lo siguiente: Validación del Modelo de Negocio, Análisis Interno y Externo, Desarrollo del Plan de Negocio, Plan de Operaciones, Plan de Marketing, Plan de Recursos Humanos, Plan de Responsabilidad Social Empresarial y Plan Financiero. Todo ello con la finalidad de validar la viabilidad del proyecto y poder llevarlo a la realidad. / The purpose of this research project is to implement a business focused on the sale of healthy snacks through the online channel, based on the compilation of information from an audience that seeks to adopt a healthy lifestyle. This research was carried out in Metropolitan Lima for socioeconomic level "A" and "B", focusing mainly on those who seek practicality and maintain a digital profile. This business proposal is attractive since we find a consumer interested in developing healthier consumption habits; Taking advantage of the fact that there are few options in the market that meet those needs, we created Piquéalo. An Entrepreneurship dedicated to the delivery of healthy snacks made from natural and high-quality ingredients, with an attractive and environmentally responsible presentation. In order to achieve this project, an extensive analysis was carried out that included the following: Validation of the Business Model, Internal and External Analysis, Development of the Business Plan, Operation Plan, Marketing Plan, Human Resources Plan, Corporate Social Responsibility Plan and Financial plan. All this in order to validate the viability of the project and take it to completion. / Trabajo de investigación

2 pp. / A Guide to Healthy Snack Ideas / A Guide to Healthy Snack Ideas is a brochure that includes healthy snack ideas for children in school and after school. A recipe and tips on keeping children involved with food preparation is included.

Revised / 2 pp.

Objective: To determine the association between consumption of snacks and sweetened beverages and risk of overweight among children. Design: Secondary analysis of the Young Lives cohort study in Peru. Setting: Twenty sentinel sites from a total of 1818 districts available in Peru. Subjects: Children in the younger cohort of the Young Lives study in Peru, specifically those included in the third (2009) and the fourth (2013) rounds. Results: A total of 1813 children were evaluated at baseline; 49·2 % girls and mean age 8·0 (sd 0·3) years. At baseline, 3·3 (95 % CI 2·5, 4·2) % reported daily sweetened beverage consumption, while this proportion was 3·9 (95 % CI 3·1, 4·9) % for snacks. Baseline prevalence of overweight was 22·0 (95 % CI 20·1, 23·9) %. Only 1414 children were followed for 4·0 (sd 0·1) years, with an overweight incidence of 3·6 (95 % CI 3·1, 4·1) per 100 person-years. In multivariable analysis, children who consumed sweetened beverages and snacks daily had an average weight increase of 2·29 (95 % CI 0·62, 3·96) and 2·04 (95 % CI 0·48, 3·60) kg more, respectively, than those who never consumed these products, in approximately 4 years of follow-up. Moreover, there was evidence of an association between daily consumption of sweetened beverages and risk of overweight (relative risk=2·12; 95 % CI 1·05, 4·28). Conclusions: Daily consumption of sweetened beverages and snacks was associated with increased weight gain v. never consuming these products; and in the case of sweetened beverages, with higher risk of developing overweight.

La razón social del proyecto se llama Grupo BakeryS.A.C., y el proyecto de inversión es una única línea cuya marca es So Good!. Se ubicará en la zona semi industrial del distrito de Santa Anita, Avenida Los Rosales Mz C Lote 14. La actividad de la empresa es la producción y comercialización de snacks saludables, como Crocantinis integrales con Ajonjolí y linaza, Palomitas de maíz encaneladas con miel de abeja, Muffins integrales de plátano con salvavena y Galletas integrales de avena con cacao; los cuales son bajos en calorías, sodio, reducidos en azúcar, 0% grasas trans y ricos en fibra. La venta será a través de supermercados y máquinas expendedoras. Debido al creciente número de las cifras de sobrepeso y obesidad, el interés de las personas por su salud y la de sus familiares ha ido incrementándose, lo que ha llevado a buscar mejores opciones que puedan ser incluidas en la dieta diaria, además del hecho de que no existe en el mercado productos que sean reducidos en azúcar, con menos de 150 kilocalorías por envase, menos de 200 mg de sodio por ración, menos del 10% de las calorías provenientes de azúcar, y con buen aporte de fibra, lo vuelve un producto atractivo que además favorece el mantenimiento de una alimentación saludable y la prevención de enfermedades crónicas no transmisibles derivadas del exceso de peso. Debido a que una dieta saludable está compuesta de 5 comidas, 3 principales y 2 snacks o Media mañana y Media tarde, es importante que estos últimos no superen las calorías de las comidas principales, pues empiezan a provocar un desbalance positivo de calorías ingeridas– energía gastadas, lo que contribuye al aumento de peso. / Tesis

Background Organized sports offer an opportunity to promote physical activity and healthy eating. However, current data suggest that youth sports settings may not necessarily provide these benefits. In one study, youth were sedentary nearly half of a soccer match and in another foods and beverages offered at different youth sporting events were found to be energy-dense with little nutritional value. Parents, coaches and their respective sports organizations have the capacity to support a positive sports environment by promoting nutritious foods and beverages as well as optimal movement. To date, there is little research available on physical activity and sports trends of younger audiences, as well as perceptions of coaches and parents of young children toward sports snacks and policies to support healthy eating. The goal of these three studies were to better understand the youth soccer setting as an opportunity to address healthy eating and physical activity. Study 1 Objective: Assess snack offerings of parents and coaches of young soccer players, and policies. Methods: Beverage and Snack Questionnaires were distributed among all parents (n=120) and coaches (23) participating in recreational under five (U5) and under six (U6) soccer. The questionnaires assessed: socio-demographic information; types, as well as frequency, of snacks and beverages offered to children; reasons for snack and beverage choices; and attitudes toward snack policies. Results: Of the 44 parents and 23 coaches that participated, nutrition was ranked as the number one factor in choosing snacks and beverages for children participating in soccer. Yet parents and coaches reported offering many low-nutrient dense foods to their children as snacks. Coaches were receptive to limiting snack options and recommending healthy alternatives. Study 2 Objective: Observe snack offerings for young, recreational soccer players at combined practices and games to determine nutrient content and energy density of the foods and beverages provided. Methods: Snack observations for multiple, randomly selected teams were recorded using an observational checklist by trained researchers following all scheduled combined practices/games. Mean values across all snack foods and beverages were computed for the following key nutrients: calories, protein, fat, carbohydrates, fiber, sugars, and sodium. Results: Offered snacks were high in sugar, contributing nearly 77% of recommended total sugar intake per day, and low in sodium, fiber, and protein. Study 3 Objective: Determine the level of physical activity among young soccer players. Methods: Six random U5 and U6 teams were selected with 36 eligible players to participate in accelerometer collection data. Participants wore magnetic running pouches containing an accelerometer for a combined practice/game totaling 60 minutes. Informed, voluntary consent was obtained from each child and parent. Results: For the entire recorded session, average speed was 2.2 km/hour, average distance was 1.3 miles. Children were considered sedentary 55.0% of the recorded time. Discussion and Conclusions Organized sports settings offer an ideal avenue for promoting health and wellness among youth athletes. The current culture unfortunately promotes unhealthy snacking and sub-optimal physical activity. While the location and sample sizes limit generalizability, our results support research conducted with older children and highlight the importance of nutrition education for parents and coaches, as well as the potential for snack policies and strategies to encourage more vigorous physical activity in youth sports settings. / Master of Science

A mandioca (Manihot sculenta Crantz) é originária do Brasil e é também cultivada em outros países de clima tropical, tendo grande importância como fonte de carboidratos e de subsistência para quase um bilhão de pessoas. As suas raízes são altamente perecíveis, pois após três dias da colheita inicia-se o processo de deterioração fisiológica. Métodos e produtos que possam aumentar a vida de prateleira da mandioca ou a disponibilidade de produtos à base de mandioca são de grande interesse para produtores e industriais. Este trabalho teve como objetivo o desenvolvimento de um novo produto moldado na forma de chips e frito, elaborado a partir de mandioca crua e cozida em pó, com uso mínimo de ingredientes, isento de glúten, gordura trans e ingredientes de origem animal, numa tentativa de fornecer ao mercado um produto com maior valor agregado e que possa ser produzido por pequenas e micro empresas. O estudo foi conduzido em duas etapas, na primeira obteve-se a mandioca cozida em pó e foram realizados os pré-testes de formulação e processamento dos chips e na segunda etapa foi realizado o aprimoramento da formulação e estudo de vida de prateleira da mandioca chips. Na primeira etapa a análise sensorial preliminar apontou a aparência gordurosa e a falta de gosto de sal como pontos a serem melhorados na formulação, porém foi possível produzir mandioca chips com o uso de mandioca cozida em pó a partir da variedade IAC 576-70 e Manteiga. Na segunda etapa o óleo de soja foi substituído por gordura de palma, o teor de sal foi aumentado e para o aprimoramento da formulação e processo foram testadas as condições de tempo e temperatura de fritura, e a adição de mandioca crua em pó, a partir de um planejamento experimental fatorial completo 23 com 6 pontos axiais e 3 repetições do ponto central, totalizando 17 ensaios (T1 a T17) com as variáveis independentes: mandioca crua em pó, mandioca cozida em pó e tempo de fritura. As variáveis dependentes foram: absorção de lipídeos; umidade; atividade de água; textura; cor e volume específico. A adição de mandioca crua em pó altera as propriedades reológicas, sensoriais e tecnológicas dos chips. Há uma forte correlação negativa entre a porcentagem de lipídeos e de umidade. A textura dos chips foi influenciada pelo tempo de fritura e quantidade de mandioca cozida em pó. Três testes foram selecionados para análise sensorial de aceitação sendo escolhido o teste T5, que foi submetido ao estudo de vida de prateleira. Durante este estudo não houve alteração na umidade, atividade de água e textura instrumental da mandioca chips indicando que a embalagem utilizada (sacos de PEAD/Al/PPMO) foi eficiente. No estudo de estabilidade oxidativa durante o armazenamento, em relação ao índice de acidez, este aumentou nos primeiros 29 dias de estocagem e depois se manteve constante. O índice de peróxidos atingiu seus maiores valores após 56 dias de armazenamento diminuindo ao final nos 133 dias de armazenamento. Não houve alteração nos valores de TBARS (substâncias reativas ao ácido tiobarbitúrico), dienos e trienos conjugados durante o estudo de vida de prateleira. A análise sensorial realizada para determinar a vida de prateleira da mandioca chips considerando o método de aceitação da Aceitabilidade Mínima Tolerável e o método de comparação das amostras com o padrão (0 dia de armazenamento) apontaram 56 dias como o tempo, a partir do qual, são percebidas as alterações nos atributos avaliados. / Cassava (Manihot sculenta Crantz) is native to Brazil and is also cultivated in other tropical countries, having great importance as a source of carbohydrates and as a subsistence crop for nearly a billion people. Its roots are highly perishable, since after three days from the harvest it begins the process of physiological deterioration. Methods and products that may increase the shelf life of cassava or the availability of cassava-based products are of great interest to producers and industries. This study aimed to develop a new product in the form of chips molded and fried chips, made from raw and cooked cassava powder, with minimum use of ingredients, free of gluten, Trans fat and animal ingredients in an attempt to provide to the market a product with higher added value and that can be produced by small and micro enterprises. The study was conducted in two steps, in the first one, it was obtained the powder of cooked cassava and a pre-formulation and processing of the chips was carried out and a second step was carried out in order to improve the formulation and study the shelf life of cassava chips. In the first step preliminary sensory analysis pointed the greasy appearance and lack of salty taste as aspects to be improved in further formulation, but it was possible to produce cassava chips with the use of cooked cassava powder from the variety IAC 576-70 and the variety \"Butter\". In the second stage soybean oil was replaced with palm oil, and the salt content was increased and to improve the formulation and process conditions, frying time and temperature, and the addition of raw cassava powder were tested, from a experimental design 23 full factorial with six axial points and three repetitions of the central point, resulting in 17 trials (T1 to T17) with the independent variables: raw cassava powder, cooked cassava powder and frying time. The dependent variables were: absorption of fat, moisture, water activity, texture, color and specific volume. The addition of raw cassava powder changes the rheological, sensory and technological properties of the chips. There is a strong negative correlation between the percentage of lipids and moisture. The texture of the chips was influenced by the frying time and the amount of cooked cassava powder. Three tests were selected for sensory analysis of acceptance test, among them T5 was chosen, which was submitted to the shelf life study. During this study there was no change in moisture, water activity and instrumental texture of cassava chips indicating that the packaging used (plastic bags, HDPE / Al / MEPP) was efficient. In the study of oxidative stability during storage, compared with the acidity index, this increased in the first 29 days of storage and then remained constant. The peroxide value reached its highest values after 56 days of storage and decreased at the end of 133 days of storage. There was no change in the values of TBARS (thiobarbituric acid reactive substances), conjugated diene and triene during the shelf life study. The sensory analysis carried out to determine the shelf life of cassava chips considering the method of acceptance of Minimum Tolerable Acceptability and the method of comparing with standard samples (0 day of storage) pointed out 56 days as the time from which changes in its attributes are perceived.

A mandioca (Manihot sculenta Crantz) é originária do Brasil e é também cultivada em outros países de clima tropical, tendo grande importância como fonte de carboidratos e de subsistência para quase um bilhão de pessoas. As suas raízes são altamente perecíveis, pois após três dias da colheita inicia-se o processo de deterioração fisiológica. Métodos e produtos que possam aumentar a vida de prateleira da mandioca ou a disponibilidade de produtos à base de mandioca são de grande interesse para produtores e industriais. Este trabalho teve como objetivo o desenvolvimento de um novo produto moldado na forma de chips e frito, elaborado a partir de mandioca crua e cozida em pó, com uso mínimo de ingredientes, isento de glúten, gordura trans e ingredientes de origem animal, numa tentativa de fornecer ao mercado um produto com maior valor agregado e que possa ser produzido por pequenas e micro empresas. O estudo foi conduzido em duas etapas, na primeira obteve-se a mandioca cozida em pó e foram realizados os pré-testes de formulação e processamento dos chips e na segunda etapa foi realizado o aprimoramento da formulação e estudo de vida de prateleira da mandioca chips. Na primeira etapa a análise sensorial preliminar apontou a aparência gordurosa e a falta de gosto de sal como pontos a serem melhorados na formulação, porém foi possível produzir mandioca chips com o uso de mandioca cozida em pó a partir da variedade IAC 576-70 e Manteiga. Na segunda etapa o óleo de soja foi substituído por gordura de palma, o teor de sal foi aumentado e para o aprimoramento da formulação e processo foram testadas as condições de tempo e temperatura de fritura, e a adição de mandioca crua em pó, a partir de um planejamento experimental fatorial completo 23 com 6 pontos axiais e 3 repetições do ponto central, totalizando 17 ensaios (T1 a T17) com as variáveis independentes: mandioca crua em pó, mandioca cozida em pó e tempo de fritura. As variáveis dependentes foram: absorção de lipídeos; umidade; atividade de água; textura; cor e volume específico. A adição de mandioca crua em pó altera as propriedades reológicas, sensoriais e tecnológicas dos chips. Há uma forte correlação negativa entre a porcentagem de lipídeos e de umidade. A textura dos chips foi influenciada pelo tempo de fritura e quantidade de mandioca cozida em pó. Três testes foram selecionados para análise sensorial de aceitação sendo escolhido o teste T5, que foi submetido ao estudo de vida de prateleira. Durante este estudo não houve alteração na umidade, atividade de água e textura instrumental da mandioca chips indicando que a embalagem utilizada (sacos de PEAD/Al/PPMO) foi eficiente. No estudo de estabilidade oxidativa durante o armazenamento, em relação ao índice de acidez, este aumentou nos primeiros 29 dias de estocagem e depois se manteve constante. O índice de peróxidos atingiu seus maiores valores após 56 dias de armazenamento diminuindo ao final nos 133 dias de armazenamento. Não houve alteração nos valores de TBARS (substâncias reativas ao ácido tiobarbitúrico), dienos e trienos conjugados durante o estudo de vida de prateleira. A análise sensorial realizada para determinar a vida de prateleira da mandioca chips considerando o método de aceitação da Aceitabilidade Mínima Tolerável e o método de comparação das amostras com o padrão (0 dia de armazenamento) apontaram 56 dias como o tempo, a partir do qual, são percebidas as alterações nos atributos avaliados. / Cassava (Manihot sculenta Crantz) is native to Brazil and is also cultivated in other tropical countries, having great importance as a source of carbohydrates and as a subsistence crop for nearly a billion people. Its roots are highly perishable, since after three days from the harvest it begins the process of physiological deterioration. Methods and products that may increase the shelf life of cassava or the availability of cassava-based products are of great interest to producers and industries. This study aimed to develop a new product in the form of chips molded and fried chips, made from raw and cooked cassava powder, with minimum use of ingredients, free of gluten, Trans fat and animal ingredients in an attempt to provide to the market a product with higher added value and that can be produced by small and micro enterprises. The study was conducted in two steps, in the first one, it was obtained the powder of cooked cassava and a pre-formulation and processing of the chips was carried out and a second step was carried out in order to improve the formulation and study the shelf life of cassava chips. In the first step preliminary sensory analysis pointed the greasy appearance and lack of salty taste as aspects to be improved in further formulation, but it was possible to produce cassava chips with the use of cooked cassava powder from the variety IAC 576-70 and the variety \"Butter\". In the second stage soybean oil was replaced with palm oil, and the salt content was increased and to improve the formulation and process conditions, frying time and temperature, and the addition of raw cassava powder were tested, from a experimental design 23 full factorial with six axial points and three repetitions of the central point, resulting in 17 trials (T1 to T17) with the independent variables: raw cassava powder, cooked cassava powder and frying time. The dependent variables were: absorption of fat, moisture, water activity, texture, color and specific volume. The addition of raw cassava powder changes the rheological, sensory and technological properties of the chips. There is a strong negative correlation between the percentage of lipids and moisture. The texture of the chips was influenced by the frying time and the amount of cooked cassava powder. Three tests were selected for sensory analysis of acceptance test, among them T5 was chosen, which was submitted to the shelf life study. During this study there was no change in moisture, water activity and instrumental texture of cassava chips indicating that the packaging used (plastic bags, HDPE / Al / MEPP) was efficient. In the study of oxidative stability during storage, compared with the acidity index, this increased in the first 29 days of storage and then remained constant. The peroxide value reached its highest values after 56 days of storage and decreased at the end of 133 days of storage. There was no change in the values of TBARS (thiobarbituric acid reactive substances), conjugated diene and triene during the shelf life study. The sensory analysis carried out to determine the shelf life of cassava chips considering the method of acceptance of Minimum Tolerable Acceptability and the method of comparing with standard samples (0 day of storage) pointed out 56 days as the time from which changes in its attributes are perceived.

TESIS PARA OPTAR AL GRADO DE MAGÍSTER EN MARKETING / María José Bustos Salazar [Parte I], José Miguel Cruz Fernández [Parte II] / En el presente informe se desarrolla el Plan de Marketing de Nutrifruit. Si bien esta marca ha estado presente en el mercado nacional durante los últimos tres años – comercializando productos insertos en la categoría Snacks – no lo ha hecho bajo el amparo de una estrategia claramente definida. Por el contario, ha operado en función de lo urgente, y no de lo importante. Considerando que el contexto descrito no es sostenible en el tiempo – menos aún en mercados tan dinámicos y competitivos como el chileno – el principal objetivo de este proyecto será entender la situación del mercado actual, conocer y entender al consumidor para luego segmentar, definir un grupo objetivo para posicionar la marca, identificar una oportunidad de negocio y en base a ella desarrollar una propuesta de valor atractiva para una demanda cada vez más exigente y consciente de sus hábitos alimenticios. Finalmente, se planteará un modelo de negocio que facilite la consecución de objetivos estratégicos en el corto, mediano y largo plazo, con alcances comerciales y de marketing. Se establecerá además el marketing mix para reflejar de forma concreta las tácticas que se llevaran a cabo con foco en producto, precio, plaza y promoción. La investigación consideró información de fuentes primarias y secundarias. Es relevante mencionar que todos los datos primarios fueron escogidos por conveniencia, y sólo proyectan información declarada por una muestra particular. Aun así, estos resultados fueron utilizados de forma transversal en las siguientes páginas.