Presence of health risk nutrient tracers in food consumed by schoolchildren in Medellin

ABSTRACT: To identify the amount of carbohydrates, sugars, saturated fats and sodium present in the snacks and sugary drinks consumed by schoolchildren in Medellin. Method: A descriptive cross-sectional study in which tracer nutrient content of health risk in food available in school stores. A total of 130 products were analyzed: 38 snacks, 17 sweet 44 cakes, cookies and cereal bars, and softdrinks 31. These foods were selected for this study because of its high availability in school stores Medellin. Results: We found that products with higher sodium content are the snack food group and the highest content of sugars and carbohydrates found in softdrinks, followed by the group of biscuits, cakes and cereal bars, and this last group of foods that higher saturated fat content presented.RESUMEN: Identificar la cantidad de carbohidratos, azúcares, grasas saturadas y sodio, presentes en los snacks, tortas, galletas y barras de cereal, dulces y bebidas azucaradas consumidos por los escolares de Medellín. Método: se realizó un estudio descriptivo transversal en el cual se determinó el contenido de nutrientes trazadores de riesgo para la salud en los alimentos disponibles en las tiendas escolares. Se analizaron un total de 130 productos: 38 snacks, 17 dulces, 44 tortas, galletas y barras de cereal, y 31 bebidas azucaradas, en su presentación comercial. Estos alimentos fueron seleccionados por su alta disponibilidad en las tiendas escolares de la ciudad de Medellín. Resultados: los productos con mayor contenido de sodio son el grupo de alimentos de snacks y el mayor contenido de azúcares y carbohidratos se encuentra en las bebidas azucaradas, seguido por el grupo de galletas, ponqués y barras de cereal, siendo este último grupo de alimentos el que mayor contenido en grasas saturadas presenta

Classification of food consumed in school stores, as nutrient content tracers risk. Medellín - 2012

ABSTRACT: The aim this study was to establish a classification of the most consumed foods in school stores (snacks, cakes, cookies, candy and sugary drinks) according to the degree of health risk. A cross, by which nutritional components were identified and no nutrient declared in the nutrition label of the foods most consumed by school stores Medellin commercial lot, then your risk is classified according to the number and amount of these components. 38 snacks, 17 sweet 44 cakes, cookies and cereal bars, and sugary drinks 31: A total of 130 products were analysed. We found that severe risk foods have business presentations over 45 g, are foods with artificial flavors and colors, with fillings inside, with chocolates. And Food Without Risk presented opposite the above features, business presentations less than 20g, without artificial flavors and colors, all soft drinks were classified as moderate.RESUMEN: El objetivo de este estudio fue establecer una clasificación de los alimentos más consumidos en las tiendas escolares (snacks, ponqués, galletas, dulces y bebidas azucaradas) según el grado de riesgo para la salud. Estudio descriptivo transversal, por medio del cual se identificaron los componentes nutritivos y no nutritivos declarados en la etiqueta nutricional de los alimentos más consumidos en tiendas escolares de Medellín por porción comercial, y luego se clasificó su riesgo de acuerdo al número y cantidad de dichos componentes. Se analizaron un total de 130 Productos: 38 snacks, 17 dulces, 44 Tortas, galletas y barras de cereal, y 31 bebidas azucaradas. Se encontró que los alimentos con riesgo severo tienen presentaciones comerciales de más de 45g, son alimentos con sabores y colores artificiales, con rellenos en su interior, con chocolates. Y los alimentos sin riesgo presentan características opuestas a los anteriores, es decir, presentaciones comerciales de menos de 20g, y sin sabores y colores artificiales; todas las bebidas azucaradas se clasificaron en riesgo moderado, es decir, que ninguna se clasificó sin riesgo, debido a la adición de colorantes y al tamaño de las presentaciones comerciales

Competitive strategy in socially entrepreneurial nonprofit organizations: innovation and differentiation

Social entrepreneurship has attracted an increasing volume of research in an attempt to understand the basis of successful value creation aimed at solving social problems. In an effort to advance social entrepreneurship research beyond its current focus on conceptualizing the concept, this article addresses the role of innovation in achieving greater social impact. Using multiple theoretical case studies, this research finds that innovation-based competitive strategies of socially entrepreneurial nonprofit organizations substantially contribute to the achievement of social value. Innovation-based strategies are uniquely characterized by a primary focus on differentiation, with innovations directed at product, process, and system change levels. They tend to actively involve both externally and internally focused learning. Nonprofit organizations' innovation strategies are strongly influenced by their organizational characteristics, in particular the need to build sustainable organizations. The article concludes with implications for theory and practice and directions for further research