{"id":7715,"date":"2021-12-14T12:55:39","date_gmt":"2021-12-14T15:55:39","guid":{"rendered":"https:\/\/www.nutricion.edu.uy\/?p=7715"},"modified":"2021-12-14T12:55:41","modified_gmt":"2021-12-14T15:55:41","slug":"buenas-practicas-de-higiene-en-los-emprendimientos-gastronomicos-de-venta-callejera-en-la-entrada-y-terminal-del-barrio-cerro","status":"publish","type":"post","link":"https:\/\/www.nutricion.edu.uy\/?p=7715","title":{"rendered":"Buenas Pr\u00e1cticas de Higiene en los emprendimientos gastron\u00f3micos de venta callejera en la entrada y terminal del barrio Cerro."},"content":{"rendered":"\n

Estudiantes de la licenciatura en nutrici\u00f3n, en el marco de las Pr\u00e1cticas articuladoras 3 trabajaron en articulaci\u00f3n con el programa Apex Cerro de la Universidad de la Republica y la Cocina Comunitaria del PTI Cerro. Realizando un relevamiento y an\u00e1lisis de las Buenas Pr\u00e1cticas de Higiene (BPH) en los emprendimientos gastron\u00f3micos de venta callejera en la entrada y terminal del barrio Cerro. A partir de los datos relevados se elabor\u00f3 un material did\u00e1ctico sobre Buenas Pr\u00e1cticas de Manipulaci\u00f3n de alimentos cuyos destinatarios fueron los vendedores ambulantes de diferentes preparaciones. Con los emprendedores usuarios de la Cocina Comunitaria del PTI, se trabaj\u00f3 en la calidad nutricional y sensorial de los productos elaborados, realizando actividades enfocadas al an\u00e1lisis de r\u00f3tulo nutricional, test de evaluaci\u00f3n sensorial y estudio de mercado. Tambi\u00e9n se realizaron entrevistas a los emprendedores para conocer sus h\u00e1bitos alimentarios y poder contribuir en la promoci\u00f3n de decisiones alimentarias m\u00e1s saludables.<\/p>\n\n\n\n

Docentes gu\u00edas: Ivanna Aude y Antonella Vacani<\/p>\n\n\n\n

Descargue folleto aqu\u00ed <\/a><\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Estudiantes de la licenciatura en nutrici\u00f3n, en el marco de las Pr\u00e1cticas articuladoras 3 trabajaron en articulaci\u00f3n con el programa Apex Cerro de la Universidad de la Republica y la Cocina Comunitaria del PTI Cerro. Realizando un relevamiento y an\u00e1lisis de las Buenas Pr\u00e1cticas de Higiene (BPH) en los emprendimientos gastron\u00f3micos de venta callejera en…<\/p>\n","protected":false},"author":1,"featured_media":7718,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,49],"tags":[],"class_list":["post-7715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentos","category-destacada"],"yoast_head":"\nBuenas Pr\u00e1cticas de Higiene en los emprendimientos gastron\u00f3micos de venta callejera en la entrada y terminal del barrio Cerro. - Escuela de Nutrici\u00f3n<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nutricion.edu.uy\/?p=7715\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Buenas Pr\u00e1cticas de Higiene en los emprendimientos gastron\u00f3micos de venta callejera en la entrada y terminal del barrio Cerro. - Escuela de Nutrici\u00f3n\" \/>\n<meta property=\"og:description\" content=\"Estudiantes de la licenciatura en nutrici\u00f3n, en el marco de las Pr\u00e1cticas articuladoras 3 trabajaron en articulaci\u00f3n con el programa Apex Cerro de la Universidad de la Republica y la Cocina Comunitaria del PTI Cerro. 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