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Nuna Foods es una marca peruana de snacks nutritivos cuyos productos están elaborados con ingredientes de la más alta calidad y con beneficios nutricionales. La creciente tendencia a llevar un estilo de vida saludable es directamente proporcional a la demanda de alimentos sanos y sabrosos, por lo que Nuna Foods ofrece seis productos en presentaciones de 140 gramos: Papas nativas, camotes, yucas, maní, habas y maíz gigante o mote. El presente proyecto tiene como objetivo la elaboración de una campaña integral de comunicaciones para lograr el conocimiento y recordación de la marca, así como también lograr un posicionamiento como la primera opción en snacks saludables a nivel nacional. Este proyecto combinará la búsqueda de información relevante con pensamiento creativo y estratégico. Nuna Foods is a Peruvian brand of nutritious snacks whose products are made with high quality ingredients and nutritional value. The growing trend towards a healthy lifestyle is directly proportional to the demand for healthy and tasty food, which is why Nuna Foods offers six products in 140 gram presentations: Native potatoes, sweet potatoes, yuccas, peanuts, broad beans and giant corn. The purpose of this project is to develop an integral communications campaign to achieve awareness and recognition of the brand, as well as to achieve a position as the first option in healthy snacks nationwide. This project will combine the search for relevant information with creative and strategic thinking.

¿El alimento que está en tu mesa es adecuado para vos y tu familia? ¿De dónde viene y cuántos kilómetros recorrió antes de llegar a tu casa? ¿Conoces a quienes lo cultivan, de qué modo lo hacen y tu rol como consumidor en promover una producción más sustentable? Intentar responder a estas preguntas nos lleva inevitablemente a pensar sobre nuestro sistema agroalimentario nacional y regional, identificar qué tipo de productos se cultivan en la región, cuáles tenemos disponibles y qué estamos llevando a nuestro plato. Nos hace detenernos a reflexionar acerca de la alimentación humana como un evento que va mucho más allá de lo nutricional, que involucra la forma de producción, distribución y consumo, porque es en el plato de comida donde confluyen todos esos procesos sociales. EEA Alto Valle Fil: Quizama, Silvana Mariel. Instituto Nacional Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle. Agencia de Extensión Rural Villa Regina; Argentina Fil: Catoira, Patricia Fernanda. Instituto Nacional Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Alto Valle. Agencia de Extensión Rural General Roca; Argentina

El siguiente proyecto se enfoca en la elaboración de una campaña de lanzamiento para la marca de snacks saludables: “Apapacha” y de sus dos líneas de productos: “Apapachips” y Apapanuts. Los objetivos planteados para la misma son generar recordación de marca y consideración del producto en el 80% de nuestro público objetivo. Al analizar los antecedentes, se determinó que hay una creciente tendencia por parte de los consumidores de buscar su bienestar personal tanto físico como mental, por lo que se encuentran atentos a la calidad de alimentos que consumen y a encontrar momentos en los que puedan disfrutar de un tiempo para sí mismos. En este sentido, Apapacha, con sus bajos niveles en grasa y mejores procesos de elaboración, busca posicionarse como una opción saludable que ayude a sus consumidores a alcanzar el bienestar personal que anhelan. El proyecto estará dividido en tres partes. En la primera se desarrollará un análisis de los antecedentes de la categoría para entender con certeza la realidad a la que nos enfrentamos. En la segunda, se explicará el proceso de creación de marca, en la cual presentaremos nuestras propuestas sobre los elementos que la constituyen. Finalmente, en la tercera parte presentaremos nuestro planeamiento estratégico de la comunicación en la cual desarrollaremos más sobre las acciones concretas que tomaremos en los diferentes medios para hacer efectivo nuestro mensaje. The following project focuses on the development of a launch campaign for the healthy snack brand: "Apapacha" and its two product lines: "Apapachips" and “Apapanuts”. The objectives set for it are: brand awareness and product consideration in 80% of our target audience. After analyzing the background, it was determined that there is a growing trend between consumers to seek for their personal well-being both physically and mentally. That’s one of the main reasons why they are attentive to the quality of food they consume and also to find moments in which they can enjoy themselves doing so. That’s why, Apapacha, with its low levels of fat and better procedures, seeks to position itself as a better option for the consumers and their well-being. The project will be divided in three parts. In the first, we will develop an analysis of the antecedents to understand with certainty the reality we are facing. In the second, the brand creation process will be explained, in which we will present our proposals on the elements that constitute it. Finally, in the third part we will present our strategic communication planning in which we will develop more about the concrete actions that we will take in the different media to make our message effective.

La tesis partió conociendo los principales problemas en los establecimientos de comida, para así determinar el objetivo general donde se evaluaría la implementación de este proyecto como una alternativa de solución. La composición del producto principal, las órdenes, es tomada del modelo del plato balanceado del CENAN. El análisis del macroentorno permitió conocer la influencia de los factores externos sobre las empresas peruanas, sumado al impacto del COVID-19. Asimismo, se analizó el sector interno para entender las fuerzas que influyen en su rentabilidad. La demanda para el último año del proyecto se calculó en 82,720 órdenes y la elección de la ubicación resultó de la evaluación de los factores más relevantes de localización sumado a los nuevos hábitos del consumidor, dando como resultado el C.C. Jockey Plaza. Para el dimensionamiento del servicio se analizó el tamaño del mercado, los recursos, la tecnología y el punto de equilibrio (230 órdenes/día), obteniéndose un tamaño de 234 órdenes/día. La capacidad instalada se calculó identificando los requerimientos: mano de obra y equipos. Para el requerimiento de insumos se evaluó la carta, el packaging y el contenido calórico. El ambiente de producción es por make to stock y el aprovisionamiento siguiendo el modelo MRP. Se elegirá el tipo de empresa Sociedad Anónima Cerrada, así como el MYPE Tributario, régimen que ayudará en el pago de impuestos y beneficios laborales. La evaluación financiera y económica con un COK del 14.31% obteniéndose un VAN financiero del S/158,628 y una TIR 49.83%; un VAN económico del S/105,551 y una TIR 26.98%. La investigación culmina dando a conocer el impacto positivo del proyecto en la sociedad, teniendo un valor agregado de S/ 3,316,350. The thesis started by knowing the main problems in food establishments, in order to determine the general objective where the implementation of this project would be evaluated as an alternative solution. The composition of the main product, the orders, is taken from the CENAN balanced plate model. The analysis of the macro-environment allowed us to know the influence of external factors on Peruvian companies, added to the impact of COVID-19. Likewise, the internal sector was analyzed to understand the forces that influence its profitability. The demand for the last year of the project was calculated at 82,720 orders and the choice of location resulted from the evaluation of the most relevant location factors added to the new consumer habits, resulting in the C.C. Jockey Plaza. For the dimensioning of the service, the size of the market, resources, technology and the breakeven point (230 orders / day) were analyzed, obtaining a size of 234 orders / day. The installed capacity was calculated by identifying the requirements: labor and equipment. For the requirement of inputs, the letter, the packaging and the caloric content were evaluated. The production environment is by make to stock and provisioning following the MRP model. The type of company Closed Anonymous Society will be chosen, as well as the MYPE Tributary, a regime that will help in the payment of taxes and labor benefits. The financial and economic evaluation with a COK of 14.31%, obtaining a financial NPV of S / 158,628 and an IRR of 49.83%; an economic NPV of S / 105,551 and an IRR of 26.98%. The investigation culminates by publicizing the positive impact of the project on society, having an added value of S / 3,316,350.

En la actualidad, la anchoveta es uno de los recursos pesqueros más abundantes del Perú; sin embargo, en su mayoría es utilizada para la producción de harina y aceite de pescado, a pesar de ser un superalimento que brinda grandes beneficios nutricionales. La finalidad de la presente propuesta es determinar la viabilidad comercial, técnica y económica para la instalación de una planta productora de hamburguesa de anchoveta. La investigación plantea aprovechar la gran disponibilidad de anchoveta existente y convertirla en un producto con alto valor nutricional y accesibilidad, dirigido a los niveles socioeconómicos C y D. Se determino mediante un estudio de mercado que existe un mercado potencial en Lima Metropolitana y se logró determinar una demanda de 244 489 bolsas para el último año del proyecto. La planta estará localizada en Huarmey, ubicada en la provincia de Huarmey, del departamento de Ancash, la cual tendrá una capacidad de 303 333 bolsas al año. Se eligió esta localización, dado que ahí se encuentra el puerto de Chimbote, donde existe un alto nivel de pesca del recurso. Respecto a la tecnología y maquinarias a emplear, se ha determinado que no existen limitantes. Además, se han considerado las normas técnicas pertinentes y el sistema HACCP para mantener una excelente calidad e inocuidad en el producto., El presente proyecto requiere una inversión de S/ 2 184 971,90 con un COK de 13,69%. A través de una evaluación económica y financiera, se obtuvo un VAN financiero de S/ 624 467,32 y una TIR financiera de 27%, recuperando la inversión en 4,01 años, lo cual determina la viabilidad económica del proyecto. Finalmente, mediante la evaluación social del proyecto, se identifica que por cada S/ 1,00 invertido el proyecto genera S/ 2,45 de valor agregado. Currently, the anchovy is one of the most abundant fishing resources in Peru; however, it is mostly used for the production of fishmeal and fish oil, despite being a superfood that provides great nutritional benefits. The purpose of this proposal is to determine the commercial, technical and economic feasibility for the installation of an anchovy hamburger production plant. The research aims to take advantage of the great availability of existing anchovy and turn it into a product with high nutritional value and accessibility, aimed at socioeconomic levels C and D. Through a market study, it was found that there is a potential market in Lima Metropolitana and it was possible to determine a demand for 244 489 bags for the last year of the project. The plant will be located in Huarmey, in the Huarmey province of Ancash department, which will have a capacity of 303 333 bags per year. This location was chosen, since there is the port of Chimbote, which has a high level of artisanal fishing for the resource. Regarding the technology and machinery to be used, it has been determined that there are no limitations. In addition, the relevant technical standards and the HACCP system have been considered to maintain excellent quality and safety in the product. This project requires an investment of S/ 2 184 971,90 with an OCC of 13,69%. Through an economic and financial evaluation, a financial NPV of S/ 624 467,32 and a financial IRR of 27% were obtained, recovering the investment in 4,01 years, which determines the economic viability of the project. Finally, when preparing a social evaluation of the project, it is identified that for every S / 1,00 invested, the project generates S/ 2,45 of added value, contributing to the project's area of influence.

This research has been carried out to determine the effects of the current misinformation (hormone, antibiotic, feed additives and growth of broiler chickens in a short period) on consumers' view of the poultry meat sector. The survey was conducted in Istanbul province which better reflects the socio-cultural and socio-economic structure of Turkey, and with different demographic structure of 384 people face to face survey method was applied. Questions were asked to determine whether antibiotics and hormones were used in the diet of broiler chickens, and consumers' perceptions, attitudes and behaviors about the reliability of chicken meat. According to the results of the study, 73.4% of the consumers stated that they did not know about the contents of broiler diets. A big majority of the consumers (88.3%) stated that they think hormone is used and 84.6% think antibiotics is used in the feeding of broiler chickens. 78.4% of consumers surveyed stated that they think that broiler chickens are not fed with healthy feed. Also, 70.6% of consumers stated that rapid growth was due to use of antibiotics and hormones. Although the use of hormones and antibiotics as growth promoters in poultry feeds is prohibited, consumers think that they are used as additives and broiler meat is not safe food. According to these results, creating a positive effect on the purchasing decisions of the consumers is important for the sustainability and future of the sector.

El objetivo de este trabajo es presentar una estrategia publicitaria de lanzamiento para un restaurante de comida peruana orientado a la atención solo por delivery, siguiendo la tendencia de restaurantes sin atención directa al público (dark kitchen) que ha crecido a consecuencia de la pandemia del covid-19. Esta campaña estará dirigida a adultos jóvenes de los distritos de Lima moderna que trabajan y no disponen del tiempo para elaborar una comida casera. La campaña busca posicionar a la marca no solo como un delivery de comida peruana, también como una opción de comida peruana que sea amigable a la salud de quienes la consumen The objective of this work is to present an advertising strategy for the launch of a Peruvian cuisine restaurant for delivery only, following the trend of restaurants with no direct public attention (also known as dark kitchen) that has grown due to covid-19 pandemic. The campaign is addressed to young adults of modern Lima that work and don’t have time to prepare homemade meals. The campaign seeks to position the brand not only as a delivery restaurant of Peruvian food, but as an option of health-friendly Peruvian food to those who consume it

El siguiente trabajo tiene como propósito crear una campaña de comunicación integral para el lanzamiento de la nueva marca peruana de snacks saludables, Shungo, la cual va dirigida a hombres y mujeres de 20 a 40 años de los niveles socioeconómicos A, B y C, en Lima Metropolitana. Para poder desarrollar adecuadamente las estrategias creativas y objetivos a considerar, se realizó una investigación previa al mercado y a nuestro público objetivo. Gracias a ella, se llegó a concluir que los cambios que se han generado a raíz de la pandemia, como hábitos alimenticios y rutinas, han hecho que las personas busquen productos con beneficios adicionales al sabor. A partir de ello, llega Shungo para ofrecer un producto peruano, natural, saludable, práctico y de fácil adquisición. Esta campaña se lanzará a través de medios tradicionales y digitales para poder llegar a una mayor audiencia, y asegurar la efectividad de la misma. Como objetivos se tendrán lograr conocimiento y recordación de marca; así como, también llegar a eliminar el insight que relaciona los snacks con algo que no es saludable. The following work aims to create a comprehensive communication campaign for the launch of the new Peruvian brand of healthy snacks, Shungo, which is aimed at men and women between 20 and 40 years of age from socioeconomic levels A, B and C, in Metropolitan Lima. In order to adequately develop the creative strategies and objectives to be considered, a preliminary investigation was carried out to the market and to our target audience. Thanks to her, it was concluded that the changes that have been generated as a result of the pandemic, such as eating habits and routines, have made people look for products with additional benefits to taste. From this, Shungo arrives to offer a Peruvian product, natural, healthy, practical and easily acquired. This campaign will be launched through traditional and digital media in order to reach a wider audience and ensure its effectiveness. The objectives will be to achieve brand awareness and remembrance; as well as, also get to eliminate the insight that relates the snacks to something that is not healthy.

El presente proyecto se centra en elaborar, formular y planificar un plan de lanzamiento para la marca de snacks saludables Forti Snacks, el cual tiene como principal objetivo lograr un 80% de conocimiento y recordación del target dentro del primer trimestre en el mercado. Además, de posicionarnos como una marca que da la fortaleza que necesita el consumidor para realizar sus actividades diarias. Tras realizar una investigación del mercado, determinamos que el creciente aumento de la demanda de snacks saludables, así como el hecho de que estemos experimentando una pandemia, han hecho que muchas personas se preocupen por consumir alimentos que tengan propiedades que fortalezcan el sistema inmunológico, como los snacks saludables que estamos desarrollando. Los productos que ofreceremos serán las papas nativas Forti Chips y los frutos secos Forti Fruits. Nuestro proyecto tendrá un total de cuatro etapas. La primera será la investigación previa, para ver el estado del sector de alimentos saludables y los rasgos característicos de la competencia, con lo cual podremos establecer el camino a seguir. Posteriormente, pasaremos a la formulación de marca, en la que estableceremos las características y el valor diferencial que tendremos. La tercera será la planificación de medios, en la que colocaremos nuestros objetivos de marketing y KPIS a considerar para monitorear el rendimiento de la campaña. La cuarta, y más importante, será la ejecución de la propuesta creativa, en la que desarrollaremos el concepto de campaña, las ideas y piezas gráficas para comunicar nuestra propuesta de valor. Al final, daremos sugerencias y recomendaciones para que la compañía tenga una mayor oportunidad en el mercado. The current project wants to develop and make a plan to present the Forti Snacks brand to the market. Our objective is to have an 80% of knowledge and awareness in our target in the first three months. We also want to be a mark that provides strength to our consumers to accomplish their daily challenges. After doing a market research, we realized that a lot of people are trying to change their nutrition habits to be healthier. The healthy snacks industry is growing a lot. People wants to be stronger and healthier than before, that's why they consume this type of snack. Our products are native potatoes called Forti Chips and nuts called Forti Fruits. Our project it's going to have 4 stages. The first one would be research, we want to see the market situation and our competitor’s characteristics, to have a better performance. After that, we need to build our brand, to establish the main characteristic of the product and our brand concept. The third stage will be media planning, we need to establish our main indicators to analyze our camping. The fourth stage is the most important, it would be the development of our creative campaign, we need to show our concept and our graphic pieces. At the end of the campaign, we will give advice to have a better market opportunity.

El proyecto consiste en un modelo de negocio que usa tecnología para conectar agricultores de productos orgánicos con consumidores conscientes del impacto de los alimentos en su salud y en el medio ambiente, mediante un comercio justo, resaltando la labor del agricultor y el origen de sus productos. El proyecto operará inicialmente en el departamento del Valle del Cauca. En Tú Orgánico, se busca crear la comunidad más grande de Latinoamérica de consumidores de productos orgánicos enfocados en la alimentación consciente como principal pilar de salud y bienestar. Se proyecta comenzar con la venta de productos orgánicos a través del modelo hasta, en un futuro, centralizar su información en los procesos de producción, transporte y venta. Para el 2025, se espera tener la comunidad más grande en Colombia de compra y venta de productos orgánicos, llevando el campo a más manos. Así mismo ser reconocidos por la honestidad y compromiso hacia unir esfuerzos para conectar consumidores conscientes con productos agrícolas más sanos y de mejor calidad. Además, a Tú Orgánico le importa el origen de los alimentos con relación a los productores de alimentos y la trazabilidad, es decir, el cómo llegan a sus manos, los consumidores no compran solamente un producto orgánico, compran una historia detrás de cada producto. La Empresa cuenta con un Producto Mínimo Viable – PMV o MVP por sus siglas en inglés – realizado con el apoyo de una finca productora de productos orgánicos, con certificación Eco Cert, para lograr la venta directa de sus productos al consumidor, siendo Tú Orgánico quien conecta la oferta y demanda de productos. The project consists of a business model that uses technology to connect farmers of organic products with consumers aware of the impact of food on their health and the environment, through fair trade, highlighting the work of the farmer and the origin of their products. The project will initially operate in the department of Valle del Cauca. In Tú Orgánico, we seek to create the largest community in Latin America of consumers of organic products focused on conscious eating as the main pillar of health and well-being. It is planned to start with the sale of organic products through the model until, in the future, centralizing your information in the production, transport and sale processes. By 2025, it is expected to have the largest community in Colombia for buying and selling organic products, taking the field into more hands. Likewise, to be recognized for the honesty and commitment towards joining forces to connect conscious consumers with healthier and better-quality agricultural products. In addition, Tú Orgánico cares about the origin of food in relation to food producers and traceability, that is, how they get to your hands, consumers do not buy an organic product, they buy a story behind each product. The Company has a Minimum Viable Product – PMV or MVP for its acronym in English made with the support of a farm that produces organic products, with Eco Cert certification, to achieve the direct sale of its products to the consumer, being Tú Orgánico who connects the supply and demand of products. 2021-11-16 01:01:01: Script de automatizacion de embargos. info:eu-repo/date/embargoEnd/2021-11-15 2021-10-15 22:50:01: Script de automatizacion de embargos. Hemos realizado la publicación de su documento: Tú Orgánico - Por una alimentación consciente, el cual puede consultar en el siguiente enlace: https://repository.urosario.edu.co/handle/10336/32775 Identificamos que ha marcado como restringido (Temporalmente bloqueado) en el formulario, pero no realizó la notificación al correo edocur@urosario.edu.co, justificando la medida restrictiva al acceso del texto completo de su obra. frente a lo cual, el documento ha quedado embargado solo por un mes hasta el 15 de noviembre de 2021 en concordancia con las Políticas de Acceso Abierto de la Universidad. Si usted desea dejarlo con acceso abierto antes de finalizar dicho periodo o si por el contrario desea extender el embargo al finalizar este tiempo, puede enviar un correo a esta misma dirección realizando la solicitud. Tenga en cuenta que los documentos en acceso abierto propician una mayor visibilidad de su producción académica. Quedamos atentos a su respuesta.

El presente proyecto se enfoca en el lanzamiento de la nueva marca de snacks de papas nativas y frutos secos SAPHI, la cual tiene como objetivo lograr conocimiento y recordación de marca en un 80% en el primer trimestre. Tras el análisis de la información obtenida, se determinó que las personas están optando por tener una conciencia alimenticia más sana y prefieren alimentos saludables que aporten nutrientes al cuerpo. Para esto Saphi, como marca de snacks saludables con nutrientes que ayudan a fortalecer el sistema inmunológico, propone una línea de snacks que evidencia que las papas nativas y frutos secos son una opción saludable con insumos provenientes de las diferentes zonas del Perú. En la primera parte se hará el levantamiento de la información de los puntos relevantes acerca del sector, contexto y público objetivo para armar la estrategia a desarrollar. Para la segunda, se presenta la propuesta creativa de campaña en donde se trabajará la creación de marca y todas sus implicancias. Finalmente, en el tercer acápite, se desarrollará la estrategia de medios a través de los principales canales de comunicación acorde a nuestra audiencia y presupuesto destinado. This project focuses on the launch of a new brand of native potatoes and dried fruit snacks: SAPHI, whose goal is to achieve 80% awareness and brand awareness during its first quarter. After analyzing the obtained information, it was determined that people now tend to be more aware of food healthiness and prefer those foods that provide a higher nutritional value to the body. In line with this trend, Saphi, a brand of healthy snacks with nutrients that help strengthen the immune system, proposes a line of snacks showcasing native potatoes and nuts sourced from different regions of Peru with various beneficial properties. For the first part of this project, information on the relevant points about the sector, context and target audience will be collected to put together the development strategy. On the second part, the creative campaign proposal will be presented, with focus on brand creation and its implications. Finally, for the third section, the media strategy will be developed through the main communication channels according to the audience and allocated budget.

Balıkesir Üniversitesi, Sağlık Bilimleri Enstitüsü, Beden Eğitimi ve Spor Ana Bilim Dalı, Bu araştırma Balıkesir ilindeki faal antrenörlerin sağlıklı beslenmeye ilişkin tutumları ve fiziksel aktivite düzeylerini belirlemek için yapılmıştır. Betimleyici ve ilişkisel tarama modeli kullanılan bu araştırmanın evrenini Balıkesir ili ve ilçelerindeki antrenörler, örneklemini ise Balıkesir merkez, Bandırma, Edremit, Dursunbey, Burhaniye ve Susurluk ilçelerinde aktif olarak antrenörlük yapan çeşitli branşlardaki antrenörler oluşturmaktadır. Araştırmaya 137'si erkek, 71'i kadın olmak üzere toplam 208 antrenör katılmıştır. Verilerin toplanması için Öztürk (2005) tarafından Türkçeye uyarlanan "Uluslararası Fiziksel Aktivite Anketi (Kısa Form)" ile Tekkurşun Demir ve Cicioğlu (2019) tarafından geliştirilen "Sağlıklı Beslenmeye İlişkin Tutum Ölçeği" kullanılmıştır. Elde edilen veriler SPSS 25.0 paket programına aktarıldıktan sonra dağılımları incelenmiş, normal dağılım gösterdiği belirlenen verilere parametrik testler uygulanmıştır. İkili grupların analizinde T-testi, ikiden fazla grupların analizinde ANOVA testi kullanılmıştır. Uluslararası Fiziksel Aktivite Anketi ve Sağlıklı Beslenmeye İlişkin Tutum Ölçeği arasındaki ilişkiyi incelemek için ise Pearson Korelasyon analizi yapılmıştır. Araştırma verilerinin analizi sonucunda Uluslararası Fiziksel Aktivite Anketine göre; katılımcıların yaş, spor branşı, meslek yılı ve belge kademesi değişkenleri arasında anlamlı farklılıklar olduğu, cinsiyet ve BKİ değişkeni arasında anlamlı farklılıklar olmadığı tespit edilmiştir. Sağlıklı Beslenmeye İlişkin Tutum Ölçeğine göre; yaş, BKİ ve meslek yılı değişkenleri arasında anlamlı bir fark olduğu, cinsiyet, branş ve belge kademesi değişkenleri arasında anlamlı farklılıklar olmadığı tespit edilmiştir. Yapılan korelasyon analizi sonucunda ise; Uluslararası Fiziksel Aktivite Anketi ile Sağlıklı Beslenmeye İlişkin Tutum Ölçeği alt boyutlarından Olumlu Beslenme alt boyutunda pozitif yönde anlamlı bir ilişki tespit edilmiştir., The present study was carried out to investigate the attitudes towards healthy nutrition and the physical activity levels of the active trainers in Balıkesir province. A descriptive and relational screening model was used in the research. The study population consisted of the trainers in Balıkesir province and its districts, and the sample consisted of trainers in various branches who serve actively in Balıkesir city center, and the districts of Bandırma, Edremit, Dursunbey, Burhaniye, and Susurluk. A total of 208 trainers (137 male and 71 female) participated in this research. International Physical Activity Questionnaire (Short Form), adapted to Turkish by Öztürk (2005) and Attitude Scale for Healthy Nutrition, developed by Tekkurşun Demir and Cicioğlu (2019) were used to collect data. The distribution of the data was examined after it was transferred to the SPSS 25.0 package software, and parametric tests were appli<

The bachelor thesis named Nutrition and its effect on the performance of extreme obstacle course racers aims to find out what effect nutrition has on the performance of extreme obstacle course racers and compares the change of the performance in the group of respondents with a fixed eating plan and in the group of respondents with no special eating plan. The theoretical part deals with the nutrition in sport and extreme obstacle races. For the research a quantitative method was used. The research file was made of two groups with two people in each group. The age of respondents was between 20 and 42 years. Each group consisted of one man and one woman. All four respondents were active athletes. One group had no special eating plan and respondents wrote down everything what they ate during the whole month and the other group had a fixed eating plan made in Nutriservis Professional program which respondents strictly followed. The whole research lasted one month and all respondents were tested on InBody device at the beginning and at the end of the research. They also took part in physical tests. During the research respondents had common trainings twice a week and then they had the same individual trainings to minimize differences in the preparation. The aim of this bachelor thesis is to point out the importance of nutrition in the preparation for extreme obstacle races. Results of the research definitely show that respondents with the fixed eating plan had really better results in the end of the research. In the future this thesis could be useful in the preparation of racers for extreme obstacle races. This assignment is based on professional literature available on this topic.

El presente trabajo está enfocado en la creación de una campaña de lanzamiento de la marca Jawka Snack, una marca de snacks saludables y nutritivos, que está libre de octógonos, el objetivo es lograr el conocimiento y recordación de la marca. El comportamiento del consumidor se ha visto afectado por la pandemia, ya que las personas ahora buscan consumir productos que brinden beneficios a su salud y evitan los productos que presentan octógonos de advertencia. Por lo cual Jawka Snack brinda productos con insumos que brindan nutrientes y son naturales libres de preservantes. El presente proyecto se dividirá en tres partes, en el primer punto nos enfocaremos en la información de la realidad actual, los cambios en los diferentes sectores, en la información del público objetivo. En el segundo punto, presentaremos la propuesta creativa, trabajaremos la creación de la marca. Para finalizar, desarrollaremos la estrategia de medios, en los principales canales de comunicación que se dirijan a nuestro público objetivo y que se adapte a nuestro presupuesto. Buscaremos la interacción de la comunidad y usaremos las plataformas de comunicación para brindar información sobre la marca y sus beneficios. This work is focused on the creation of a launch campaign for the Jawka Snack brand, a brand of healthy and nutritious snacks, which is free of octagons, the objective is to achieve the awareness and remembrance of the brand. Consumer behavior has been affected by the pandemic, as people now seek to consume products that provide health benefits and avoid products that feature warning octagons. Therefore, Jawka Snack provides products with inputs that provide nutrients and are natural free of preservatives. This project is divided into three parts, in the first point we will focus on the information of the current reality, the changes in the different sectors, in the information of the target audience. In the second point, we will present the creative proposal, we will work on the creation of the brand. Finally, we will develop the media strategy, in the main communication channels that address our target audience and that adapts to our budget.

Background: It is important to encourage people to participate in physical activities and to develop motivational approaches to healthy nutrition in order to maintain a healthy life. This study was conducted to examine the relationship between the physical activity levels of university students and their attitudes to healthy nutrition. Material and methods: 392 (153 female and 239 male) university students voluntarily participated in the study. In the study, the International Physical Activity Questionnaire-Short Form (IPAQ-SF) and the Attitude Scale for Healthy Nutrition (ASHN) were used. Results: As a result of the analysis conducted in the study group, in the comparison of the students studying at the sports sciences department in terms of gender, smoking and regular exercise variables, a statistically significant difference was found in the level of participation in physical activity in the variable of meals consumed during the day. A positive significant relationship was found between the participants’ attitude towards healthy nutrition and their level of participation in physical activity. Conclusions: It was determined that students with high participation in physical activity also have high attitudes towards healthy nutrition.

Viele Menschen der Weltbevölkerung ernähren sich fehlerhaft. Zudem ist das Freizeitverhalten häufig von körperlicher Inaktivität geprägt. Über- und Untergewicht sind (oftmals) die Folge. Vor allem vor, während und nach einer Schwangerschaft sind eine gesunde, ausgewogene Ernährung und Lebensweise wichtig, da sie die Gesundheit von Mutter und Baby gleichermaßen beeinflussen. Ziel: Die Arbeit soll einen Einblick geben, wie ein gesunder Lebensstil einer Frau vor, während und nach der Schwangerschaft aussehen sollte, um sich selbst und das heranwachsende Baby vorbeugend zu schützen. Methode: Um eine adäquate Fachliteratur für meine Bachelorarbeit zu erhalten, wird eine systematische Literaturrecherche aus den elektronischen Datenquellen Springer Link und Springer Medizin sowie Quellen aus dem Internet Google Scholar herangezogen. Conclusio: In dieser Arbeit wurde nachgewiesen, dass besonders auf die Qualität und nicht Menge der mütterlichen Ernährung Wert gelegt wird. Vielen Frauen fehlt das grundlegende Wissen zum Thema Ernährung. Frauen sollten daher schon vor einer Schwangerschaft sich mit diesem Thema auseinandersetzen und das Körpergewicht an ein Normalgewicht annähern. Dahingehend unterstützen die Ergebnisse der Bachelorarbeit die Implementierung von Gesundheitserziehung als Schulfach, um jeder jungen Frau die Chance auf Bildung im Bereich Gesundheit und Ernährung zu ermöglichen. Neben ökonomischen Vorteilen könnte dies auch individuelle Vorteile für alle Menschen bringen. Many people in the world do not eat properly. In addition, leisure time behavior is often characterized by physical inactivity. Overweight and underweight are (often) the result. A healthy, balanced diet and lifestyle are particularly important before, during and after pregnancy, as they affect the health of mother and baby alike. Objective: The aim of the work is to provide an insight into what a healthy lifestyle should look like for a woman before, during and after pregnancy in order to protect herself and the growing baby preventively. Method: In order to obtain adequate specialist literature for my bachelor thesis, a systematic literature search from the electronic data sources Springer Link and Springer Medicine as well as sources from the internet Google Scholar is used. Conclusion: In this work it was shown that particular importance is attached to the quality and not the quantity of maternal nutrition. Many women lack basic knowledge about nutrition. Woman should therefore deal with this issue before becoming pregnant and bring their body weight closer to a normal weight. In this respect, the results of the bachelor thesis support the implementation of health education as a school subject, in order to give every young woman the chance of education in the field of health and nutrition. In addition to economic advantages, this could also bring individual advantages for everyone. eingereicht von: Paula Helena Kicker Abweichender Titel laut Übersetzung der Verfasserin/des Verfassers Bachelorarbeit FH JOANNEUM 2021

Past technological and societal changes have affected the way food is promoted, sold and consumed. The number of products has been significantly increased and at the same time – the amount of information on the packaging. In a grocery store, consumers are being met by many accreditation labels. However, these do not contribute to healthier or environmentally friendly choices of nutrition. According to Poor and Nemecek, food accounts for over a quarter (26%) of global greenhouse gas emissions [1]. This indicates that something has to be done to help people to make both healthy and sustainable choices. This study analyses the product design field and how education can contribute to consumers’ choice of healthy and sustainable nutrition in the grocery store. Product design education has for a long time had the tradition of the fine and applied arts as its model [2]. However, cross-disciplinary research, technological development and critical thinking in the field of design are creating new opportunities for the new generation of product designers [2]. These new product designers can be used in new kinds of projects. They are educated for a set of skills to be able to analyse complex systems, use a holistic design thinking methodology and user-centred approach. When it comes to healthy and sustainable nutrition, one case study shows that by involving product designers into their work, nutritionists might come to solutions that are more appealing to consumers and find creative ways to engage healthy and environmentally friendly food consumption. Qualitative research methods such as observations, literature review and semi-structured interviews with an expert have in this study been used to collect data to gain new insights. The literature review laid the theoretical foundation for three case studies. By analysing these, three possible concepts have been identified, which were (1) dynamic food labels, (2) traffic light labels and (3) visual clues. In the crossing point of these concepts is the product design expertise, which can be used when implementing these solutions as well as making new solutions based on findings from these case studies. A concept mapping method has finally been used to visualize this new type of framework that is meant to be used to strengthen cross-disciplinary communication between product designers and nutritionists. Findings from this study show lack of cross-disciplinary collaboration between nutritionists and product designers. This study has focused mostly on understanding the problem area and revealing product design opportunities in the field. Product designers could for instance contribute to improving focus on food and nutrition literacy in the educational system with the help of the expertise of nutritionists. REFERENCES [1] Poore J. and Nemecek T. Reducing food’s environmental impacts through producers and consumers. Science, 2018, 360(6392), 987-92. [2] Muratovski G. Research for Designers: A Guide to Methods and Practice. 2016 (Sage, London).

El presente trabajo consiste en el diseño de una campaña integral de comunicación para el lanzamiento de una cadena de restaurante de comida rápida por delivery denominado “El gustito de la Abuela”, la cual estará dirigida a los jóvenes adultos que realizan teletrabajo y no tienen una oferta de comida confiable, por lo que se busca posicionar a nuestra marca como un servicio seguro, saludable y de calidad utilizando la figura de la abuela, a fin de generar un vínculo emocional antes de comunicar nuestros beneficios y las razones por las que somos relevantes para el target. El material realizado está diseñado para una campaña de comunicación online; para lo cual se desarrollaron vídeos (storyboards), piezas gráficas estáticas y animadas, las cuales serán desplegadas de acuerdo a una estrategia de medios y contenido previamente establecidos. This work consists of the design of an integral communication campaign for the launch of a fast food restaurant chain by delivery called "El gustito de la Abuela", which will be aimed at young adults who telework and do not have a reliable food offer, so we seek to position our brand as a safe, healthy and quality service using the figure of the grandmother, in order to generate an emotional bond before communicating our benefits and the reasons why we are relevant to the target. The material is designed for an online communication campaign, for which videos (storyboards), static and animated graphic pieces were developed, which will be deployed according to a previously established media and content strategy.

A todos nos ha pasado salir de casa sin haber tomado desayuno, poniendo como excusa que no teníamos tiempo para prepararlo. También nos ha pasado que no solemos consumir frutas por semanas, poniendo como justificación que no teníamos tiempo para ir a comprar una hasta el mercado. Es un hecho que tenemos el día lleno de actividades y que en lo último que pensamos es en estar siguiendo una buena alimentación para cumplirlas satisfactoriamente. El objetivo de este proyecto de investigación es determinar la viabilidad para la instalación de un establecimiento de ensalada de frutas personalizada, mediante la innovación en la experiencia del cliente. Con este fin, la pregunta de investigación es la siguiente: ¿Es viable económica, social y técnicamente la instalación de un establecimiento de ensalada de frutas personalizada? En este contexto, este establecimiento pretende ser una alternativa saludable, novedosa y rápida. La pregunta de investigación se responde en el séptimo y octavo capítulo, a través de la evaluación económica, financiera, social y el cálculo de sus indicadores. Los resultados obtenidos en la evaluación económica y financiera muestran un valor actual neto (VAN) positivo, una tasa interna de retorno (TIR) mayor al costo de oportunidad (COK), un beneficio mayor al costo de inversión (B/C) y un periodo de recupero menor a la vida útil del proyecto, los cuales confirman la rentabilidad económica y financiera. Además, los resultados obtenidos de la evaluación de los indicadores sociales de empleabilidad y rendimiento de capital confirman la rentabilidad social del proyecto y la contribución que tiene al bienestar del país. Estos resultados indican la viabilidad de la instalación del establecimiento de ensalada de frutas personaliza. Tomando esto en cuenta, podemos analizar que el invertir en un negocio saludable sí es rentable y que a futuro cada vez más locales se irán adaptando a este estilo de vida. Se podrían realizar estudios adicionales para reconocer otros factores que influyen en el cliente para preferir una opción saludable y rápida a una opción dañina y lenta. It has happened to all of us to leave the house without having had breakfast, making an excuse that we did not have time to prepare it. It has also happened to us that we do not usually consume fruits for weeks, putting as a justification that we did not have time to go buy one until the market. It is a fact that we have a day full of activities and that the last thing we think about is following a good diet to fulfill them satisfactorily. The objective of this research project is to determine the feasibility for the installation of a personalized fruit salad establishment, through innovation in the customer experience. To this end, the research question is the following: Is the installation of a personalized fruit salad establishment economically, socially, and technically feasible? In this context, this establishment aims to be a healthy, innovative, and fast alternative. The research question is answered in the seventh and eighth chapters, through the economic, financial, and social evaluation and the calculation of its indicators. The results obtained in the economic and financial evaluation show a positive net present value (NPV), an internal rate of return (IRR) greater than the opportunity cost (COK), a benefit greater than the investment cost (B / C) and a Recovery period shorter than the useful life of the project, which confirm the economic and financial profitability. In addition, the results obtained from the evaluation of the social indicators of employability and return on capital confirm the social profitability of the project and its contribution to the wellbeing of the country. These results indicate the feasibility of setting up the custom fruit salad establishment. Taking this into account, we can analyze that investing in a healthy business is profitable and that in the future more and more locals will adapt to this lifestyle. Additional studies could be done to recognize other factors that influence the client to prefer a healthy and fast option to a harmful and slow option.

Ергунова Ольга Титовна – заведующий кафедрой туристического бизнеса и гостеприимства, Уральский государственный экономический университет (Екатеринбург), e-mail: ergunova-olga@ yandex.ru. ORCID 0000-0002-1714-7784. Стожко Дмитрий Константинович – доцент кафедры креативного управления и гуманитарных наук, Уральский государственный экономический университет (Екатеринбург), e-mail: d.k.stozhko@ mail.ru. ORCID 0000-0002-1714-7784. Olga T. Ergunova – head of Department of Tourism Business and Hospitality, Ural State University of Economics (Ekaterinburg), e-mail: ergunova-olga@yandex.ru. Dmitry K. Stozhko – associate professor of Department of Creative Management and Humanities, Ural State University of Economics (Ekaterinburg), e-mail: d.k.stozhko@mail.ru Целью исследования является анализ и оценка процессов трансформации образа и качества жизни населения Российской Федерации, обусловленных формированием новой социальной реальности. В статье рассмотрены вопросы развития здорового образа жизни и повышения ее качества в условиях экологического и экономического кризисов, макроэкономической нестабильности и неопределенности. Особое внимание уделено проблеме развития качественного здравоохранения, здорового питания, улучшения экологической ситуации и их роли в обеспечении базовых условий для решения поставленной проблемы. Данные индикаторы выбраны для более структурированного моделирования феноменов «образ жизни» и «качество жизни» в связи с их определяющим влиянием на человека. Сопоставление данных индикаторов с проявлениями новой социальной реальности (нового стиля работы, процессов пересмотра прежних ценностей, роста жестких ограничений и возникновения очередных инноваций, таких как развитие онлайн-сервисов, виртуализация социальных и профессиональных связей и др.) позволяет более предметно определить объективное соотношение количественных и качественных характеристик данных явлений. На основе изучения широкого круга отечественных и зарубежных публикаций авторами выдвинута идея о системном научном подходе к теоретико-методологической и организационно-практической верификации качества и образа жизни современного человека, предполагающем использование сравнительно новых концепций: эволюционного развития, ноономики, нейросетевого моделирования, креативности, диджитализации, а также идеи «циркулярной экономики», которая представляет собой синтез более ранних концепций «промышленной экологии» и «голубой экономики». На примере Уральского региона Российской Федерации в работе выделены разные аспекты государственной (федеральной и региональной) политики в данном вопросе и сформулированы рекомендации по улучшению сложившейся ситуации. The aim of the study is to analyze and assess the processes of transformations of the lifestyle and quality of life of the population of the Russian Federation caused by the formation of a new social reality. The article deals with the development of a healthy lifestyle and improving its quality in conditions of environmental and economic crises, macroeconomic instability, and uncertainty. Particular attention is paid to the problem of developing high-quality health care, healthy nutrition, improving the environmental situation, and their role in providing basic conditions for solving the problem. These indicators were chosen for a more structured modeling of the phenomena of «lifestyle» and «quality of life» in connection with their determining influence on a person. Comparison of these indicators with the manifestations of a new social reality (a new style of work, processes of revising old values, the growth of severe restrictions, and the emergence of innovations, such as the development of online services, virtualization of social and professional ties, etc.) makes it possible to more substantively determine the objective ratio of quantitative and qualitative characteristics of these phenomena. Based on the study of a wide range of domestic and foreign publications, the authors put forward the idea of a systematic scientific approach to the theoretical, methodological and organizational, and practical verification of the quality and lifestyle of a modern person, involving the use of relatively new concepts: evolutionary development, noonomy, neural network modeling, creativity, digitalization, as well as the idea of a «circular economy» which is a synthesis of the earlier concepts of «industrial ecology» and «blue economy». Using the example of the Ural region of the Russian Federation, the paper highlights various aspects of state (federal and regional) policy in this issue and formulates recommendations for im-proving the current situation.

Background Healthy food is essential for strengthening the body and protecting it from diseases. Conversely, unhealthy food can cause severe diseases in children and adolescents. The present study aimed to assess the level of knowledge, attitude, and practice among teachers about healthy food and to examine the associated factors. Design and methods A cross-sectional study was conducted using a questionnaire distributed to 300 teachers in the Hawalli and Al-Jahra educational areas in Kuwait over approximately six months in 2019. Results Those who participated in a course had significantly greater knowledge than those who did not (p=0.005). The respondents in Hawalli had a significantly lower mean attitude than Al- Jahrah teachers (7.9±1.5 vs 8.2±1.5, respectively; p=0.03). Conclusions Limited knowledge combined with a low level of positive attitude suggests an ongoing educational workshop should be established to promote healthy nutrition.

Adiponectin is an adipokine produced by adipose tissue. It has numerous beneficial effects. In particular, it improves metabolic effects and glucose homeostasis, lipid profile, and is involved in the regulation of cytokine profile and immune cell production, having anti-inflammatory and immune-regulatory effects. Adiponectin’s role is already known in immune diseases and also in neurodegenerative diseases. Neurodegenerative diseases, such as Alzheimer’s disease and Parkinson’s disease, are a set of diseases of the central nervous system, characterized by a chronic and selective process of neuron cell death, which occurs mainly in relation to oxidative stress and neuroinflammation. Lifestyle is able to influence the development of these diseases. In particular, unhealthy nutrition on gut microbiota, influences its composition and predisposition to develop many diseases such as neurodegenerative diseases, given the importance of the “gut-brain” axis. There is a strong interplay between Adiponectin, gut microbiota, and brain-gut axis. For these reasons, a healthy diet composed of healthy nutrients such as probiotics, prebiotics, polyphenols, can prevent many metabolic and inflammatory diseases such as neurodegenerative diseases and obesity. The special Adiponectin role should be taken into account also, in order to be able to use this component as a therapeutic molecule.

U ovom radu istraživalo se ugostiteljstvo 21.stoljeća, njegovu problematiku za standardizaciju i normizaciju ugostiteljstva kroz turizam. Promjene u turizmu dovele su do promjena u ugostiteljstvu, a neke od tih su obrađene u radu. Nadalje, rad se bazira donekle i na nove oblike ''moderne'' hrane kojoj je turist sve više privržen. This paper investigates the hospitality of the 21st century, its problems for standardization of hospitality through tourism. Changes in tourism have led to changes in the hospitality industry, and some of these have been addressed in the paper. Furthermore, the final paper is based to some extent on new forms of "modern" food to which tourists are increasingly attached.

Svrha ovoga rada bila je istražiti učinke mediteranske i standardno hipolipemičke dijete na antropometrijske i biokemijske pokazatelje u osoba s rizičnim čimbenicima za razvoj srčanožilnih bolesti. U istraživanje je bilo uključeno 124 pretile osobe oba spola (92 žene i 32 muškarca) koje su dobrovoljno pristupile strukturiranom programu mršavljenja, prosječne dobi (47,5±12,42 godina) i prosječnog indeksa tjelesne mase (41,6±7,32 kg/m²), randomizirani u dvije skupine, mediteransku (n=63) i standardnu hipolipemičku (n=61) skupinu. Na temelju provedenog istraživanja u 12 mjeseci praćenja, provedena je opsežna statistička analiza utjecaja promjene prehrambenih navika na tjelesnu masu i biokemijske parametre. Studiju je završilo 84 (67,7 %) ispitanika sa svim praćenim biokemijskim rezultatima, uz detaljno obrađenih 79 anketnih upitnika. Ispitanici su bili uključeni u multidisciplinarni strukturirani program Dnevne bolnice za pretile osobe u trajanju od 5 dana s ciljem promjene prehrambenih i životnih navika te usvajanje pravilne prehrane. Korištene su standardne antropometrijske metode za mjerenje tjelesne visine, mase i opsega struka te laboratorijske metode za određivanje HbA1c-a, glukoze, ukupnog kolesterola, HDL-a, LDL-a, triglicerida, CRP-a i urata. Statistički podatci obrađeni su korištenjem softverskog paketa i informatičkog programa „Dijetetičar“. Rezultati ovog istraživanja pokazali su da je mediteranska prehrana učinkovitija nasuprot standardno hipolipemičke dijete u smanjenju tjelesne mase (-10,2 kg / -8,9 kg), indeksa tjelesne mase (-3,8 kg/m² / -3,4 kg/m²) i HDL kolesterola (Median +0,3 / +0,1). Objective of this study was to investigate the effects of the Mediterranean and Standard hypolipemic diet on anthropometric parameters and biochemical indicators in subjects with developed risk factors for cardiovascular diseases. The study included 124 obese individuals (92 = F and 32 = M), mean age (47,5±12,42) and BMI (41,6±7,32 kg/m²), who voluntarily joined structured weight loss program and were randomized equally into two groups, Mediterranean group (n = 63) and Standard hypolipidemic group (n = 61). Based on 12 months follow-up, extensive statistical analysis of dietary change impact on body weight and biochemical parameters was conducted. Total 84 subjects completed the study (67,7 %) with all biochemical parameters and with 79 analyzed food frequency questionnaires. Subjects were enrolled in multidisciplinary structured program, Daily hospitals for obese individuals, which lasted for 5 days, with main aim to change dietary and lifestyle habits with adoption of healthy nutrition. Standard anthropometric methods were used for measuring body height, body weight, waist circumference and biochemical methods for measuring HbA1c, glucose, total cholesterol, HDL-c, LDL-c, triglycerides, CRP and uric acid. Statistical data were analyzed using software package and computer program „Dietitian“. The study results showed that the Mediterranean diet compared to Standard hypolipemic is more efficient in reduction of body weight (-10,2 kg / -8,9 kg), BMI (-3,8 kg/m² / -3,4 kg/m²) and HDL-c (Median +0,3 / +0,1).

This review was written on behalf of the Iberoamerican AGE Group., The present review aims to give dietary recommendations to reduce the occurrence of the Maillard reaction in foods and in vivo to reduce the body’s advanced glycation/lipoxidation end products (AGE/ALE) pool. A healthy diet, food reformulation and good culinary practices may be feasible for achieving the goal. A varied diet rich in fresh vegetables and fruits, non-added sugar beverages containing inhibitors of the Maillard reaction, and foods prepared by steaming and poaching as culinary techniques is recommended. Intake of supplements and novel foods with low sugars, low fats, enriched in bioactive compounds from food and waste able to modulate carbohydrate metabolism and reduce body’s AGE/ALE pool is also recommended. In conclusion, the recommendations made for healthy eating by the Spanish Society of Community Nutrition (SENC) and Harvard University seem to be adequate to reduce dietary AGE/ALE, the body’s AGE/ALE pool and to achieve sustainable nutrition and health., The SUSCOFFEE (AGL 2014-57239-R) and ALIBIRD-CM (S2013/ABI-2728) projects funded the present review. The project ‘Nuevos conocimientos para la sostenibilidad del sector cafetero’ funded by CSIC (201970E117) also funded the present review.

The growth of the fitness industry observed in the last decade has been accompanied by the emergence of an occupation as a social media fitness influencer. The most popular are able to accumulate millions of followers. The marketing potential of fitness influencers is a subject of interest, not only for the fitness industry but also for other sectors offering products related to health, wellness, or healthy nutrition. However, the activities of fitness influencers related to the promotion of physical activity and healthy lifestyle converge with the aims of those promoting public health. The main objective of this study was to make an assessment of the determinants of regular access to fitness influencers&rsquo, sites (FIS) and their relationship with the health behaviors of young adult women. It was based on the data originating from an online survey on a representative sample of Polish women aged 18&ndash, 35 years. Chi2 test, univariate, and multiply logistic regression models were used to determine the relationships between FIS and the variables related to the respondents&rsquo, characteristics of and their health behaviors. FIS were accessed by 29.3% of respondents (n = 1030) at least once a week. It was found that those living in cities with a population ranging from 20,000 to 100,000 were more likely to access FIS than those living in rural areas. Similarly, greater access was made by those in a high-income household rather than those with the lowest income, by those with inadequate rather than those with problematic health literacy and by those with high rather than low e-health literacy. The use of FIS was significantly associated with the consumptions of fruit and vegetables (OR, 95%CI: 2.77, 2.01&ndash, 3.82), physical activity (1.74, 1.27&ndash, 2.38), breast self-examination (1.54, 1.11&ndash, 2.13), and also with the greater use of e-cigarettes (1.63, 1.09&ndash, 2.43) and increased consumption of alcohol (1.37, 1.01&ndash, 1.88). In conclusion, as access to Internet resources run by fitness influencers was a prevailing predictor of young adult Polish women&rsquo, s health behaviors, FIS may play a potentially important role in promoting a healthy lifestyle in this population. However, it should be remembered that there are complex patterns of associations with specific behaviors, e.g., the use of e-cigarettes or alcohol consumption.

Introduction: The Basic Food Basket (CBA) consists of a list of foods and beverages that represent current food habits in Costa Rica. Criteria for including an item in the CBA are universality, energy and protein contribution and percentage of total expenditure on food. The objective of this study is to demonstrate that the inclusion of nutritional criteria can improve the structure of the current CBA, without increasing cost and contribute to a greater congruence with the human right to food. Methodology: The quantities of foods included in the current urban CBA were compared with the Food Guideline recommendations and the nutritional content of foods in the CBA was compared with the daily nutrient recommendations. Suggested modifications were made so that the CBA has a better nutritional profile and its cost calculated to see the impact at the economic level. A recreation of the amounts of CBA food for one day was performed. Results and discussion: 21 additional foods were incorporated into the suggested CBA, six were eliminated, two foods were increased in quantity and in one quantity was decreased. It is possible to increase the contribution of dietary fiber, calcium, magnesium, potassium, zinc, vitamins C, E and K and reduce the contribution of total sugar, added sugar, sodium and cholesterol without increasing cost; in fact the cost of the modified CBA is slightly reduced. Conclusions: It is possible to include additional nutritional criteria such as micronutrient content in the formulation of the CBA without increasing cost. The structure of the CBA should be reviewed to offer a more adequate, balanced, and varied diet that responds to the current nutritional needs of the population in Costa Rica. Introducción: La canasta básica alimentaria (CBA) es un conjunto de alimentos y bebidas, que se elabora a partir del consumo reportado por los costarricenses y considera tres criterios fundamentales: universalidad, aporte energético y porcentaje del gasto. Objetivo: Identificar la congruencia de la estructura de la CBA actual, con el derecho humano a la alimentación de la población costarricense. Metodología: A partir de la estructura de la CBA urbana actual, se compararon las cantidades de alimentos allí sugeridas con las recomendaciones de las Guías Alimentarias para Costa Rica. Se comparó el perfil de energía y nutrientes contra las recomendaciones dietéticas diarias. Se realizó una recreación de las cantidades de alimentos de la CBA para un día. Se realizaron modificaciones para una CBA sugerida con un mejor perfil nutricional y se costeó para comparar el costo de la CBA sugerida con la CBA actual. Resultados y discusión: Se incorporan en la CBA sugerida 21 alimentos, se eliminan seis, se aumenta la cantidad sugerida de dos y se disminuye la cantidad sugerida de uno. Se logra con ello aumentar el aporte de fibra dietética, calcio, magnesio, potasio, zinc, vitaminas C, E y K y reducir la cantidad de azúcar total, azúcar agregada, sodio y colesterol. Con estos cambios, el costo de la CBA sugerida se reduce ligeramente Conclusiones: Se necesita contemplar en la CBA otros aspectos nutricionales, además del aporte energético de los alimentos, como el aporte de los micronutrientes, los cuales son esenciales para la prevención y el tratamiento de enfermedades crónico-degenerativas, que son uno de los principales problemas de salud que aqueja la población en la actualidad. Por lo tanto, la CBA debe ser replanteada para ofrecer un mínimo alimentario congruente, de manera que se estimule y favorezca una alimentación balanceada, variada y adecuada para las necesidades nutricionales de la población en Costa Rica

This paper presents data on the influence of the use of a nutrition-information app (Edo) on healthy eating. The methodology adopted included a baseline (t0) and a follow-up online questionnaire (t1). The first survey was sent to 7000 consumers who had already downloaded the app. This survey collected data on users' perceived healthiness of their own diet, food purchasing habits, sociodemographic information, concern for appearance, perception of the Health Belief Model constructs, and objective and perceived healthy food knowledge. The follow-up survey (t1) was sent to the respondents who had used the app for 12 weeks. It collected data on app satisfaction, recommended additional app features, consumers' perception on the Health Belief Model constructs, and consumers' objective and perceived healthy food knowledge. Data elaboration included two factor analyses elaboration, one for t0 data and one for t1 data. The aim was the identification of constructs as latent factors of the data. The value of each construct was calculated and compared between t0 and t1. The data presented in this article can help the replication of studies about similar apps and enhance the cooperation among app developers, consumer behaviour scientists, nutritionists and marketing experts for apps development. For conclusion and interpretation of data, the original article can be consulted (DOI:10.1016/j.foodres.2019.108766).

В статье представлены результаты исследования проблем формирования здорового образа жизни военнослужащих. Получен­ные результаты позволяют сформулировать выводы, которые являются основанием для разработки методических рекомендаций по формированию здорового образа жизни у военнослужащих., The article presents the results of research and problems of forming a healthy lifestyle of military personnel. The results obtained allow us to formulate conclusions that are the basis for the development of methodological recommendations for the formation of a healthy lifestyle in military personnel., Социально-гуманитарные знания, Выпуск 6 2020, Pages 158-163

A survey of 620 Swiss households was conducted to investigate the determinants of purchases of organic fruits and vegetables and identify subjectively perceived requirements for more environmentally friendly and healthier food consumption. An integrative behavior model incorporating various psychological and socio-structural variables was applied to explain the ratio of organic vs. non-organic purchases. The theory of planned behavior was considered fundamental for the development of this integrative model, and supplementary variables were included, accounting for moral justifications, education level, income, and further aspects. The resulting model accounted for 42% of the variance of organic food consumption. Financial and environmental justifications for purchasing non-organic food resulted as the most important predictors, followed by recent consumption changes, health-related aspects of attitudes and social norms, perceived behavioral control, environmental values, income, and education level. The participants considered more knowledge and information and having more money at their disposal to be important requirements for achieving more environmentally friendly and healthier food consumption. Furthermore, they considered having more time to prepare meals oneself as particularly important to achieving healthier food consumption., Journal of Cleaner Production, 275, ISSN:0959-6526

Danışman: Prof. Dr. Fatma Çelik., Nitrik oksit üretimini artırarak egzersiz performansına pozitif etki ettiği düşünülen sitrülin, gün geçtikçe özellikle spor yapan kişilerde yaygın olarak kullanılmakta olan bir diyet destek ürünüdür. Sitrülin metabolizmadaki düzenleyici özellikleri ve nitrojen homeostazında önemli rolleri nedeniyle etkili olduğu düşünülen non-esansiyel bir amino asittir. Pek çok araştırıcı tarafından güç ve dayanıklılık performanslarına ilişkin olumlu veya olumsuz etki edebilecek sonuçlar araştırılmış, ancak karmaşık sonuçlar bildirilmiştir. Bu tez çalışmasında amaçlanan, sporcularda egzersiz sırasında güç çıktısını-performansı artırmak için sitrülin desteğinin etkileri konusundaki sınır değerleri, meta analizi yöntemi kullanarak belirlemek ve ayrıca kas gelişiminin yanı sıra yaşam kalitesi üzerindeki etkilerini derleyerek sunmaktır. Bu çalışmada sitrülin desteğinin sağlıklı erkek ve kadın bireylere yüksek yoğunluk gerektiren egzersiz performanslarındaki etkiyi değerlendirmek amacıyla hakemli, ingilizce, orijinal araştırma çalışmalarını bulmak için PubMed / Medline, Sciencedirect, Google Scholar ve Web of Science gibi veritabanı kapsamlı, sistematik bir literatür taraması yapılmıştır. Meta analizi yöntemi için gerekli olan ve literatür taraması sonucu elde edilen mevcut 148 bilimsel çalışmadan hangisinin yönteme dahil edilmesi gerektirdiğini belirlemek amacıyla bağımsız olarak incelemeler gerçekleşmiştir. Bu incelemeler sonucunda yöntem için kullanılabilecek 12 çalışma meta analizi şartlarına uygun bulunduğu için ayırt edilmiştir. Meta analizi yöntemini uygulamak için dahil etme kriterlerini sağlayan toplam 12 bağımsız çalışma detaylı olarak incelenmiştir. Sonrasında çalışmalar iki grup altında değerlendirilmiştir. Birinci gruptaki yedi çalışmanın meta analizi sonucunda random effects modele göre ortalama farklılıkları (MD) (MD , % 95 güven aralığı (CI)) ,-0.07 (-0.59; 0.44) şeklinde bulunmuştur. İkinci gruptaki beş çalışmanın meta analizi sonucunda random effects modele göre ortalama farklılıkları (MD, % 95 CI) -0.44 (-1.10; 0.23) şeklinde bulunmuştur. Çalışmalarda heterojenite testi önemli bulunmuş olması nedeni ile random effects modeli birinci çalışmada ( τ2 = 0.2305, I2= % 67 ) ve ikinci çalışmada ( τ2 = 0.4730, I2= % 88 ) olarak belirlenmiştir. Literatür taraması sonucu gerçekleştirilen meta analizi uygulaması için sonuçlar, sitrülin malat desteğinin plasebo gruba oranla karışık tipte gerçekleştirilen performanslar için -0.07, patlayıcı güç gerektiren egzersiz performansları için ise -0.44 olarak ortalama farklılıkları hesaplanmıştır. Analizlerden elde edilen etki büyüklüğü küçük gözlemlenmesine rağmen müsabaka sonuçlarının küçük oranlarla ortaya çıkan farklar ile belirlenen, üst düzey sporcular üzerinde sonuç etkili olabilmektedir. Ayrıca meta analizi sonuçlarına göre, özellikle patlayıcı güç gerektiren egzersizlerde sitrülin malat desteğinin, sporcuların kan laktat seviyeleri üzerinde etkili olduğuda belirlenmiştir., Citrulline, which is thought to have positive effects on exercise performance by increasing nitric oxide production, is a dietary supplement product that is widely used especially in people doing sports. Citrulline is a non-essential amino acid that is thought to be effective because of its regulatory properties in metabolism and important roles in nitrogen homeostasis. Many researchers have investigated results that may have a positive or negative impact on strength and endurance performance, but complex results have been reported. The aim of this thesis is to determine the limit values on the effects of citrulline support in athletes during exercise to increase the power output-performance by using meta-analysis method and also by compiling the effects on muscle development as well as quality of life. In this study, a comprehensive systematic literature review such as PubMed / Medline, Sciencedirect, Google Scholar and Web of Science was conducted to find peer-reviewed, English, original research studies to evaluate the effect of citrulline supplementation on healthy male and female individuals in high-intensity exercise performances. Independent investigations have been carried out to determine which of the 148 existing scientific studies required for the meta-analysis method and which has been obtained as a result of the literature review, should be included in the method. As a result of these examinations, 12 studies that can be used for analysis were distinguished because they were found suitable for the meta-analysis conditions. A total of 12 independent studies that meet the inclusion criteria to apply the meta-analysis method have been studied in detail. The studies were evaluated under two groups. As a result of the meta-analysis of the seven studies in the first group, the mean differences (MD) (MD, 95% confidence interval (CI)) compared to the model were found as -0.07 (-0.59; 0.44). As a result of the meta-analysis of the five studies in the second group, the mean effects (MD, 95% CI) were found as -0.44 (-1.10; 0.23). The random effects model was determined in the first study (τ2 = 0.2305, I2 = 67%) and in the second study (τ2 = 0.4730, I2 = 88%), since the heterogeneity test was found to be significant in the studies. For meta analysis application performed as a result of the literature review, the average differences of citrulline malate support were calculated as -0.07 for mixed-type performances compared to the placebo group, and -0.44 for explosive strength exercise performances. Although the effect size obtained from the analyzes is observed to be small, the results may be effective on high level athletes, which are determined by the differences of the competition results with small rates. In addition, according to the results of meta analysis, it was determined that citrulline malate support was effective on athletes' blood lactate levels, especially in exercises requiring explosive power.

The concept of healthy nutrition can be expressed as a naturally occurring concept with human history. It is seen that there is awareness about healthy nutrition activities especially in recent years and it has been increasing both academically and socially. Healthy and adequate nutrition habits are important for both individual and public health. The aim of the study is to examine the attitudes of the senior students, who are educating in the field of sports sciences, towards healthy nutrition. The sample of the study consisted of 216 university students from Kastamonu University, School of Physical Education and Sports. Attitude Scale for Healthy Nutrition consisting of 21 items and 4 sub-dimensions adapted by Turkish by Demir and Cicioglu (2019) were used. In order to determine which analysis to use parametric and non-parametric in order to determine the differences between the groups, firstly, whether the data were normally distributed or not was examined within the scope of kurtosis and skewness values. Cronbach Alpha Value of the Attitude Scale for Healthy Nutrition was found to be 90. In conclusion, as a result of the evaluations in the research, the relationship between the participants’ gender, age parameters and healthy nutrition attitudes was determined. As a result of the analyzes, the sub-dimension of the highest average score of the participants is the “Information About Nutrition” (X=3.76) sub-dimension. The lowest average score was found in the “Bad Nutrition Habits” (X= 2.24) sub-dimension

The work aims to develop pancake recipes corresponding to the standards of a healthy diet by replacing traditional components with ingredients containing nutritional functional properties. Corn and rice flour are gluten-free and can be used to design gluten-free pancakes. Barley flour contains beta-glucans, a large amount of fiber, reduces the glycemic index of products, is useful not only for a healthy diet but also for people suffering from diabetes and obesity. Rye flour is low in calories, as millet flour contains dietary fiber, vitamins, and lowers cholesterol. Dietary fiber and inulin contribute to the regulation of intestinal microbiota. The results show the possibility of 100% replacement of wheat flour with other types of flour in the production of low-carb, prebiotic, and gluten-free pancakes. The water absorption capacity of flour, dough viscosity, humidity, texture of products, and sensory analysis of finished products were investigated. Replacing wheat flour with alternative types of flour can improve the nutritional value of products, increase the content of dietary fiber, and reduce the calorie content of pancakes.

* Sorumlu yazar: Adem Elgün. E-mail: adem.elgun@izu.edu.tr. İstanbul Sabahattin Zaim Üniversitesi, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü, İstanbul, Türkiye. * Hasan Yetim. İstanbul Sabahattin Zaim Üniversitesi, Helal Gıda Ar-Ge Merkezi, İstanbul, Türkiye. Obezite genetik ve/veya yanlış/dengesiz beslenme ile hareketsiz bir yaşam tarzının sonucu olarak fazla enerjinin vücutta yağ dokusu halinde birikmesi ile ortaya çıkan kronik bir hastalıktır. Obezite ve ilişkili kronik hastalıkların tedavisinde eğitim, beslenme tarzı, hareketli yaşam ve koruyucu hekimlik uygulamaları öne çıkmaktadır. İslam dini, genetik faktörler dışındaki obezite oluşum faktörlerini Kur’an-ı Kerim ve Sünnet’e dayalı bir hayat tarzı ile engellerken, acil durumlarda da tıbbi tedaviyi önermektedir. Yine, Tıbb-ı Nebevî kapsamında Peygamberimizle (s.a.v.) özdeşleştirilen inanç esaslı geleneksel yapımız, ibadet dışında ‘az yeme, az uyuma ve az konuşma’ vurguları ile yaşamda itidali benimsemektedir. Ayrıca İslam dini, obezlere merhametle yaklaşmakla birlikte aşırı kalori alımı ile gerçekleşen obeziteyi israf saymakta ve dolayısı ile helallik yönüne de şüphe ile yaklaşmaktadır. Biyolojik sebepler dışında, İslam toplumunun hem inancına göre yaşaması ve hem de obez olması, istisna bir durum olmalıdır. Bu çalışmada, İslami yaşam biçimi ve gereklilikleri arasında yer alan beslenme kuralları, vücudu koruma, hareketli yaşam ve diğer toplumsal duyarlılık/davranış unsurlarının toplum ve bireylerin sağlıklı beslenme ve obezite ile mücadelesi İslam dini perspektifinden ve son bilimsel kaynaklara göre değerlendirilmiştir. Obesity is an illness that is met by the reasons of genetic sources, unbalanced/malnutrition and sedentary lifestyle. In the sense of modern science, the reasons of obesity are surplus of energy intake, and the transform ofthe excess energy into the adipose tissue as fat accumulation. Diet habits are taken in leading position, and it is hoped help from medical treatment and functional nutrition to challenge the obesity. Islamic religion and cultural practices facilitate to prevent the obesity with preventive remedies by the Islamic lifestyle referenced from Qur’an and Sunnah, which also offers the medical treatments in case of emergency. Islam sees the obese individuals with compassion but characterize the obesity as wastage, and this status is assessed doubtful. It might be enough for the Islamic lifestyle if it is lived faithfully, in the struggle against the obesity except for the physiological reasons. It has been considered that physical activities, nutritional rules/approaches, and as well as moral, social and behavioral elements that Islamic lifestyle requires, have an important place to prevent overweight disorders. As a result, in this study, effects of the Islamic lifestyle and prevalence of the obesity was evaluated in terms of preventive activities and their treatments in the light of Islamic cultural heritage and the scientific literature.