The objectives of the present investigation were to deted cases of pulmonary tuberculosis and to determine the prevalence rate between subjects: 776 students with ages between 5 and 18 years old, of both genders. We divided them in two groups: A) to 193 boys up to 7 years old,who were applied the PPD test. If the papule were greater or equal to of 10 mm. in diameter, the students were submitted to a radiological examination and sputum test. Positive casespassed a clinical examination. B) Students that were older than 7 years (n=573), were applied an epidemiological survey. The positive ánswers to cough for more than 15 days, fever, sweat, loss weight or being in clase contact with sick people of TBC, were categorized as a respiratory symptomatic ethiology ; the confirmation was made using baciloscopy technique. The diagnosed cases as positive were incorporated to the Health Department N...

The objectives of the present investigation were to deted cases of pulmonary tuberculosis and to determine the prevalence rate between subjects: 776 students with ages between 5 and 18 years old, of both genders. We divided them in two groups: A) to 193 boys up to 7 years old,who were applied the PPD test. If the papule were greater or equal to of 10 mm. in diameter, the students were submitted to a radiological examination and sputum test. Positive casespassed a clinical examination. B) Students that were older than 7 years (n=573), were applied an epidemiological survey. The positive ánswers to cough for more than 15 days, fever, sweat, loss weight or being in clase contact with sick people of TBC, were categorized as a respiratory symptomatic ethiology ; the confirmation was made using baciloscopy technique. The diagnosed cases as positive were incorporated to the Health Department N...

The development of products derived from native Andean functional foods is strategic for the biocommerce of agricultural products. The objective was to make a golden berry drink enriched with kiwicha. In a factorial design of 3 levels of kiwicha and 2 of golden berry, it was possible to select a drink based on sensory and viscosity attributes. The process: elaboration, pasteurization, packaging and storage at 6 ° C, was carried out in the Research Laboratory of “Special Bromatology and Nutritional Technology”. The sensory characteristics were determined by the quantitative descriptive method with a 5-point hedonic scale and a panel of trained evaluators. The physicochemical and microbiological characterization was performed according to official AOAC and ICMSF methods. The nutritional quality indicator amino acid profile was determined by high performance liquid chromatography. The ...

El desarrollo de productos derivados de alimentos funcionales andinos nativos es estratégico para el biocomercio de productos agrícolas. El objetivo fue elaborar una bebida de aguaymanto enriquecida con kiwicha. En un diseño factorial de 3 niveles de kiwicha y 2 de aguaymanto se logró seleccionar una bebida tomando como criterios los atributos sensoriales y de viscosidad. El proceso: elaboración, pasteurización, envasado y almacenamiento a 6°C, se realizó en el Laboratorio de Investigación de “Bromatología Especial y Tecnología Nutricional”. Las características sensoriales fueron determinadas por el método descriptivo cuantitativo con escala hedónica de 5 puntos y panel de evaluadores entrenados. La caracterización fisicoquímica y microbiológica se realizó según métodos oficiales AOAC y de ICMSF. El perfil de aminoácidos indicadores de calidad nutricional se dete...

The squid (Dosidicus gigas) is a cephalopod mollusk, a source of high quality proteins that is currently underexploited. The objective was to develop the methodology for the elaboration of a pre-cooked pota product, to evaluate the digestibility of the proteins and the shelf life of the product. Methodology: In a descriptive and experimental design, the nutritional technological study was carried out. Two samples of squid each consisting of 5 kg of the mantle, acquired at the Callao Fishing Terminal, were processed and analyzed independently. The process flow included: disinfection, cutting, washing, stabilization, cutting into strips, cooking by immersion in vegetable oil, packaging and storage. The physical and chemical analysis, using AOAC techniques; minerals using GBC Avanta atomic absorption spectrophotometer with graphite furnace. The digestibility by enzymatic method. The sensory...

La pota (Dosidicus gigas), es un molusco cefalópodo, fuente de proteínas de alta calidad que al presente está subexplotado1. El objetivo fue desarrollar la metodología para la elaboración de un producto pre-cocido de pota, evaluar la digestibilidad de las proteínas y la vida útil de producto. Metodología: En un diseño es de tipo descriptivo y experimental se realizò el estudio tecnológico nutricional. Dos muestras de pota cada una constituida por 5 kg del manto, adquiridas en el Terminal Pesquero del Callao, fueron procesadas y analizadas independientemente. El flujo del proceso comprendió: desinfección, trozado, lavado, estabilización, cortado en tiras, cocción por inmersión en aceite vegetal, envasado y almacenado. El análisis físico químico, mediante técnicas de la AOAC; los minerales empleando espectrofotómetro de absorción atómica GBC Avanta con horno de grafi...