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
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| dc.title.spa.fl_str_mv |
Production of Sausage from Macabí Fish Pulp |
| dc.title.translated.spa.fl_str_mv |
Elaboración de Productos Embutidos a Base de Pulpa de Macabí |
| title |
Production of Sausage from Macabí Fish Pulp |
| spellingShingle |
Production of Sausage from Macabí Fish Pulp Healthy food habits sausage fish hábitos alimenticios saludables productos embutidos pescado |
| title_short |
Production of Sausage from Macabí Fish Pulp |
| title_full |
Production of Sausage from Macabí Fish Pulp |
| title_fullStr |
Production of Sausage from Macabí Fish Pulp |
| title_full_unstemmed |
Production of Sausage from Macabí Fish Pulp |
| title_sort |
Production of Sausage from Macabí Fish Pulp |
| dc.creator.fl_str_mv |
Pineda Hernández, Walberto Torres Brodmeier, José Joaquín Flores Saes, Marta Pomares Sánchez, Guilio Pérez Díaz, Armando Ospina, Diocet Ruiz, Elena Montero Olivero, Lidis |
| dc.contributor.author.spa.fl_str_mv |
Pineda Hernández, Walberto Torres Brodmeier, José Joaquín Flores Saes, Marta Pomares Sánchez, Guilio Pérez Díaz, Armando Ospina, Diocet Ruiz, Elena Montero Olivero, Lidis |
| dc.subject.spa.fl_str_mv |
Healthy food habits sausage fish hábitos alimenticios saludables productos embutidos pescado |
| topic |
Healthy food habits sausage fish hábitos alimenticios saludables productos embutidos pescado |
| description |
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. |
| publishDate |
2018 |
| dc.date.issued.none.fl_str_mv |
2018-12-13 |
| dc.date.accessioned.none.fl_str_mv |
2019-01-22T21:31:06Z |
| dc.date.available.none.fl_str_mv |
2019-01-22T21:31:06Z |
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Artículo de revista |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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acceptedVersion |
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W. Pineda, J. Torres, M. Flores, G. Pomares, A. Pérez, D. Ospina, E. Ruiz and L. Montero. “Production of Sausage from Macabí Fish Pulp”,IJMSOR, vol. 3, no. 1, pp. 64-68, 2018. https://doi.org/10.17981/ijmsor.03.01.11 |
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2539-5416 electrónico |
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http://hdl.handle.net/11323/2043 |
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https://doi.org/10.17981/ijmsor.03.01.11 |
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10.17981/ijmsor.03.01.11 |
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2539-5416 |
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Corporación Universidad de la Costa |
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REDICUC - Repositorio CUC |
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https://repositorio.cuc.edu.co/ |
| identifier_str_mv |
W. Pineda, J. Torres, M. Flores, G. Pomares, A. Pérez, D. Ospina, E. Ruiz and L. Montero. “Production of Sausage from Macabí Fish Pulp”,IJMSOR, vol. 3, no. 1, pp. 64-68, 2018. https://doi.org/10.17981/ijmsor.03.01.11 2539-5416 electrónico 10.17981/ijmsor.03.01.11 2539-5416 Corporación Universidad de la Costa REDICUC - Repositorio CUC |
| url |
http://hdl.handle.net/11323/2043 https://doi.org/10.17981/ijmsor.03.01.11 https://repositorio.cuc.edu.co/ |
| dc.language.iso.none.fl_str_mv |
eng |
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eng |
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IJMSOR; Vol. 3, Núm. 1 (2018) |
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IJMSOR: International Journal of Management Science & Operation Research IJMSOR: International Journal of Management Science & Operation Research |
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3 |
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IJMSOR |
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openAccess |
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Fundación I+D+I |
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IJMSOR: International Journal of Management Science & Operation Research |
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Corporación Universidad de la Costa |
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Pineda Hernández, WalbertoTorres Brodmeier, José JoaquínFlores Saes, MartaPomares Sánchez, GuilioPérez Díaz, ArmandoOspina, DiocetRuiz, ElenaMontero Olivero, Lidis2019-01-22T21:31:06Z2019-01-22T21:31:06Z2018-12-13W. Pineda, J. Torres, M. Flores, G. Pomares, A. Pérez, D. Ospina, E. Ruiz and L. Montero. “Production of Sausage from Macabí Fish Pulp”,IJMSOR, vol. 3, no. 1, pp. 64-68, 2018. https://doi.org/10.17981/ijmsor.03.01.112539-5416 electrónicohttp://hdl.handle.net/11323/2043https://doi.org/10.17981/ijmsor.03.01.1110.17981/ijmsor.03.01.112539-5416Corporación Universidad de la CostaREDICUC - Repositorio CUChttps://repositorio.cuc.edu.co/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.El presente artículo tiene como objetivo fomentar hábitos alimenticios saludables a través de la producción de productos embutidos a base de pescado. Metodológicamente se orientó desde un tipo de investigación cualitativa desde un alcance descriptivo con un diseño de investigación acción-participación, utilizando como técnicas la observación participante y los grupos focales. Los resultados obtenidos fueron que tanto los participantes como la comunidad a la que le fue socializado el producto, les parecieron viable y fue acogido con gran gusto, además por medio de los talleres lograron concientizarse y aprender de los cambios necesarios en los hábitos alimenticios y así promover una cultura saludable.Pineda Hernández, Walberto-b24d7577-67b9-4908-8c5e-cfb1cd80ad4b-0Torres Brodmeier, José Joaquín-0a8711e8-488e-4120-b1db-7148fecb6307-0Flores Saes, Marta-49dff181-ec73-4c30-8bd0-4ae2ec13af7d-0Pomares Sánchez, Guilio-8f2ce04f-1aa2-465b-b79a-f72e66a18331-0Pérez Díaz, Armando-6bc480b1-1dac-4bdf-8cb0-5dbbf14d2c83-0Ospina, Diocet-c5f64555-2cdf-4cd4-a63c-875af75476be-0Ruiz, Elena-86311f1e-2653-40ca-9af9-5e32ac26422d-0Montero Olivero, Lidis-088ddfa2-5114-429e-8baf-7f4d4f8e0106-0application/pdfengFundación I+D+IIJMSOR; Vol. 3, Núm. 1 (2018)IJMSOR: International Journal of Management Science & Operation ResearchIJMSOR: International Journal of Management Science & Operation Research13IJMSORIJMSOR: International Journal of Management Science & Operation Researchhttp://ijmsoridi.com/index.php/ijmsor/article/view/98Healthy food habitssausagefishhábitos alimenticios saludablesproductos embutidospescadoProduction of Sausage from Macabí Fish PulpElaboración de Productos Embutidos a Base de Pulpa de MacabíArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1Textinfo:eu-repo/semantics/articlehttp://purl.org/redcol/resource_type/ARTinfo:eu-repo/semantics/acceptedVersioninfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2PublicationORIGINALProduction of Sausage from Macabí Fish Pulp.pdfProduction of Sausage from Macabí Fish Pulp.pdfapplication/pdf215139https://repositorio.cuc.edu.co/bitstreams/56d2baa7-310b-4721-abc0-b50ede150712/download7b26e716bb682cf72d4dd9ca64470212MD51LICENSElicense.txtlicense.txttext/plain; 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