Production of Sausage from Macabí Fish Pulp
The objective of this study is to promote healthy eating habits through the production of sausage made from fish. The study uses a qualitative approach with a descriptive scope and an active participation research design, using participative observation and focus group techniques. The study’s findin...
- Autores:
-
Pineda Hernández, Walberto
Torres Brodmeier, José Joaquín
Flores Saes, Marta
Pomares Sánchez, Guilio
Pérez Díaz, Armando
Ospina, Diocet
Ruiz, Elena
Montero Olivero, Lidis
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2018
- Institución:
- Corporación Universidad de la Costa
- Repositorio:
- REDICUC - Repositorio CUC
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.cuc.edu.co:11323/2043
- Acceso en línea:
- http://hdl.handle.net/11323/2043
https://doi.org/10.17981/ijmsor.03.01.11
https://repositorio.cuc.edu.co/
- Palabra clave:
- Healthy food habits
sausage
fish
hábitos alimenticios saludables
productos embutidos
pescado
- Rights
- openAccess
- License
- http://purl.org/coar/access_right/c_abf2
| Summary: | The objective of this study is to promote healthy eating habits through the production of sausage made from fish. The study uses a qualitative approach with a descriptive scope and an active participation research design, using participative observation and focus group techniques. The study’s findings are that both the participants and the community involved in discussions on the product found it to be viable and liked it. Additionally, through workshops, awareness was raised and information was shared on the changes in eating habits required to promote a healthy culture. |
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