El proyecto NutriMeal nace ante la problemática que tienen las personas que trabajan en oficina, la falta de opciones convenientes y saludables a la mano para alimentarse de manera adecuada durante el día laboral. Mayormente, tienden a optar por la misma rutina de comidas preparadas o comida chatarra, dado que es lo más rápido a su disposición. Esto, sumado a tendencias sedentarias que llevan por sus ritmos de vida, lleva a una pérdida de energía durante su horario laboral, y también a problemas de salud a largo plazo. La idea detrás de NutriMeal es lograr inculcar hábitos saludables en la población joven para que puedan llevar una vida físicamente activa con la cual puedan aprovechar su energía en su rutina diaria. Con la ayuda de un plan de comidas totalmente programable, orientado a objetivos y flexible, además de un asesoramiento permanente de nutrición basado en IA pa...

Around a third of food is lost and wasted in the world each year, while close to 650 million people suffered from malnutrition before the pandemic. In Peru, 12.8 million tons of food end up being wasted every year. For that reason the food banks appeared, whose purpose is to deliver food to people in need thanks to the recovery of groceries that were going to be lost or wasted. The present research describes the operation of the Food Bank of Peru in its process of recovery and delivery food. Among the results found, the efficiency in the delivery of food stands out, thus saving resources, thanks to the application of cross docking, which allows to the organization to carry out their functions without the need of an own warehouse.

Reheating food, a common practice in everyday life, poses risks to nutritional quality and health. Different methods, such as microwave, boiling and steaming, affect the organoleptic properties and generate unwanted compounds. Although microwave reheating has demonstrated improved sensory performance, concerns remain about nutrient loss and formation of unknown substances. This study focuses on nutritional macromolecules (starch, lipids and proteins), analyzing structural and functional changes under microwave heating. It also examines the taste, health benefits, potential risks, and bidirectional allergenicity associated with this method. Despite the growing popularity of microwaveable foods in daily life, there are divergent opinions about their effects on nutrition and health.   Recent research compares reheating methods, such as microwave, boiling, steaming, and open flame, high...