History reference of universityaccreditation is presented in Latinoamericaregion, a reality expanding and puttingenergy into, as a demand of qualityassurance education based on teaching,searching and better services, pertinenceof study plans, greatest job chances forgraduates, setting out of cooperation andequality access agreements the benefitsbrought by international cooperation(CONEAU 2018).

History reference of universityaccreditation is presented in Latinoamericaregion, a reality expanding and puttingenergy into, as a demand of qualityassurance education based on teaching,searching and better services, pertinenceof study plans, greatest job chances forgraduates, setting out of cooperation andequality access agreements the benefitsbrought by international cooperation(CONEAU 2018).

En el presente trabajo de investigación se desarrolla una propuesta estratégica para la empresa Apple para el periodo 2016-2018 que toma en cuenta que los mercados para los productos y servicios de la Compañía son altamente competitivos y la Compañía se enfrenta a una competencia agresiva en todas las áreas de su negocio, por empresas que están vendiendo productos similares de bajo costo en países donde Apple tiene un buen posicionamiento. Además, se impulsa el éxito de su nuevo producto, el Applewatch, para aumentar el número de clientes de alta gama interesados en la salud y seguridad.

COVID-19 has changed our lifestyle. The words “social distancing” had impacted in celebrations, meetings, reunions, walking and thus, our joy of eating together… and then, with the hope of the reunion. The old guidelines regarding individual health care returned to be used and state of uncertainty covered our lives. The experts have covered the newscasts with science information of the possibly causes and consequences of COVID 19, and some no experts shared advices about an endless number of products and strange mixes about what is good to avoid getting sick or reducing the death risk. The remarkable of all this information is that the word “food” appear frequently. People who don’t have a good food are more susceptible to get sick. On the other hand; people who have good habits food are less vulnerable. To ...

The present article develops the communityand family approach of food to present theproposal for Education in Nutrition fromthe educational institutions of regular basiccentered on experience of Social Projectionof the Nutrition and Dietetics Program at the“Universidad Femenina del Sagrado Corazón- UNIFÉ”.

El trabajo que se presenta es una investigación descriptiva correlacional, realizada con el propósito de establecer qué relación existe entre el estado nutricional y el nivel de riesgo de estilo de vida de adolescentes de quinto año de secundaria. La investigación se realizó en la institución educativa pública de nivel secundario, José de la Riva Agüero y Osma, del distrito de Chorrillos. El total de la población fue de 102 estudiantes matriculados, hombres y mujeres, a quienes se midió el peso y talla para estimar su estado nutricional a través del Índice de Masa Corporal (IMC) y el perímetro abdominal para determinar la grasa acumulada en el cuerpo y estimar el riesgo de padecer enfermedades cardiovasculares. También se les aplicó a los estudiantes el Cuestionario sobre Estilos de Vida, para medir las dimensiones de la variable estilo de vida y establecer sus niveles ...

COVID-19 has changed our lifestyle. The words “social distancing” had impacted in celebrations, meetings, reunions, walking and thus, our joy of eating together… and then, with the hope of the reunion. The old guidelines regarding individual health care returned to be used and state of uncertainty covered our lives. The experts have covered the newscasts with science information of the possibly causes and consequences of COVID 19, and some no experts shared advices about an endless number of products and strange mixes about what is good to avoid getting sick or reducing the death risk. The remarkable of all this information is that the word “food” appear frequently. People who don’t have a good food are more susceptible to get sick. On the other hand; people who have good habits food are less vulnerable. To ...

The present article develops the communityand family approach of food to present theproposal for Education in Nutrition fromthe educational institutions of regular basiccentered on experience of Social Projectionof the Nutrition and Dietetics Program at the“Universidad Femenina del Sagrado Corazón- UNIFÉ”.

Antarctica, the White Continent, is the refuge of typical species, where temperatures range from -85 to 2 oC, UV radiation can penetrate 30 m depth and salinity reaches 32-34%. Among these species, brown macroalgae (Pheophytas) and red macroalgae (Rhodophytas) are mainly evaluated as potential food and health resources for mankind. The macroalgae collected in February 2019 were taxonomically classified into 6 species: Desmarestia confervoides, (hacer la consulta con el autor/IMARPE) Desmarestia antarctica, Himantothallus grandifolius, Palmaria decipiens, Gigartina skottsbergii and Curdiea racovitzae. This research determined organic matter ranging from 12 to 20%, iron (atomic absorption), polyphenols and flavonoids (quantitative methods). The results revealed that the content of iron ranged from 6.72 to 154 mg%, polyphenols from 22.4 to 78.4 mg% an...

Antarctica, the White Continent, is the refuge of typical species, where temperatures range from -85 to 2 oC, UV radiation can penetrate 30 m depth and salinity reaches 32-34%. Among these species, brown macroalgae (Pheophytas) and red macroalgae (Rhodophytas) are mainly evaluated as potential food and health resources for mankind. The macroalgae collected in February 2019 were taxonomically classified into 6 species: Desmarestia confervoides, (hacer la consulta con el autor/IMARPE) Desmarestia antarctica, Himantothallus grandifolius, Palmaria decipiens, Gigartina skottsbergii and Curdiea racovitzae. This research determined organic matter ranging from 12 to 20%, iron (atomic absorption), polyphenols and flavonoids (quantitative methods). The results revealed that the content of iron ranged from 6.72 to 154 mg%, polyphenols from 22.4 to 78.4 mg% an...