{"id":8378,"date":"2022-06-03T16:52:02","date_gmt":"2022-06-03T19:52:02","guid":{"rendered":"https:\/\/www.nutricion.edu.uy\/?p=8378"},"modified":"2022-06-10T07:47:28","modified_gmt":"2022-06-10T10:47:28","slug":"hacia-la-actualizacion-de-los-datos-de-composicion-quimica-de-alimentos","status":"publish","type":"post","link":"https:\/\/www.nutricion.edu.uy\/?p=8378","title":{"rendered":"Hacia la actualizaci\u00f3n de los datos de composici\u00f3n qu\u00edmica de alimentos."},"content":{"rendered":"\n<h4 class=\"has-text-align-center wp-block-heading\">En el marco del trabajo que est\u00e1 llevando a cabo URUGUAYFOODS hacia la actualizaci\u00f3n de los datos de composici\u00f3n qu\u00edmica de alimentos de&nbsp;Uruguay, estamos realizando un relevamiento sobre razones de uso y no uso de las tablas y bases de datos de composici\u00f3n de alimentos, entre profesionales de la&nbsp;nutrici\u00f3n, alimentos y salud. La investigaci\u00f3n fue aprobado por la Direcci\u00f3n de la Escuela de Nutrici\u00f3n y adem\u00e1s cuenta con el aval del Comit\u00e9 de \u00c9TICA de la Escuela de&nbsp;Nutrici\u00f3n. Agradecemos puedan compartir entre los colegas para poder recabar informaci\u00f3n y poder as\u00ed contribuir con el desarrollo de la nueva base de datos nacional. Adem\u00e1s, Los resultados ser\u00e1n analizados por un grupo de estudiantes que est\u00e1n realizando su trabajo de finalizaci\u00f3n de grado de Licenciados en Nutrici\u00f3n, Plan 2014.<\/h4>\n\n\n\n<pre class=\"wp-block-verse has-text-align-center has-light-green-cyan-background-color has-background\"><strong>Les invitamos a completar el cuestionario a trav\u00e9s del link: Haciendo <a href=\"https:\/\/docs.google.com\/forms\/d\/e\/1FAIpQLSeRLkxS3r6R9_Tze6-_GtNgPF1-iZ1hicShluFxsZI6Y1-9yA\/viewform\" target=\"_blank\" rel=\"noreferrer noopener\">Click Aqu\u00ed<\/a>\nAgradecemos, adem\u00e1s, nos ayuden a difundirlo. <\/strong><\/pre>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"634\" height=\"387\" src=\"https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2022\/06\/Captura-de-pantalla-2022-06-03-a-las-16.39.30-edited.png\" alt=\"\" class=\"wp-image-8380\" srcset=\"https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2022\/06\/Captura-de-pantalla-2022-06-03-a-las-16.39.30-edited.png 634w, https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2022\/06\/Captura-de-pantalla-2022-06-03-a-las-16.39.30-edited-300x183.png 300w\" sizes=\"(max-width: 634px) 100vw, 634px\" \/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>En el marco del trabajo que est\u00e1 llevando a cabo URUGUAYFOODS hacia la actualizaci\u00f3n de los datos de composici\u00f3n qu\u00edmica de alimentos de&nbsp;Uruguay, estamos realizando un relevamiento sobre razones de uso y no uso de las tablas y bases de datos de composici\u00f3n de alimentos, entre profesionales de la&nbsp;nutrici\u00f3n, alimentos y salud. La investigaci\u00f3n fue&hellip;<\/p>\n","protected":false},"author":39,"featured_media":8380,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49,72,12],"tags":[75,77,78,79,76],"class_list":["post-8378","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-destacada","category-latinfood-capitulo-uruuay","category-notice","tag-composicion-quimica-de-alimentos","tag-relevamiento","tag-tablas-y-bases-de-datos","tag-uruguay","tag-uruguayfoods"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Hacia la actualizaci\u00f3n de los datos de composici\u00f3n qu\u00edmica de alimentos. - 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=8378\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hacia la actualizaci\u00f3n de los datos de composici\u00f3n qu\u00edmica de alimentos. - Escuela de Nutrici\u00f3n\" \/>\n<meta property=\"og:description\" content=\"En el marco del trabajo que est\u00e1 llevando a cabo URUGUAYFOODS hacia la actualizaci\u00f3n de los datos de composici\u00f3n qu\u00edmica de alimentos de&nbsp;Uruguay, estamos realizando un relevamiento sobre razones de uso y no uso de las tablas y bases de datos de composici\u00f3n de alimentos, entre profesionales de la&nbsp;nutrici\u00f3n, alimentos y salud. La investigaci\u00f3n fue&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nutricion.edu.uy\/?p=8378\" \/>\n<meta property=\"og:site_name\" content=\"Escuela de Nutrici\u00f3n\" \/>\n<meta property=\"article:published_time\" content=\"2022-06-03T19:52:02+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-06-10T10:47:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2022\/06\/Captura-de-pantalla-2022-06-03-a-las-16.39.30-edited.png\" \/>\n\t<meta property=\"og:image:width\" content=\"634\" \/>\n\t<meta property=\"og:image:height\" content=\"387\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"UruguayFoods\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"UruguayFoods\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.nutricion.edu.uy\/?p=8378#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.nutricion.edu.uy\/?p=8378\"},\"author\":{\"name\":\"UruguayFoods\",\"@id\":\"https:\/\/www.nutricion.edu.uy\/#\/schema\/person\/295c7d931d0286617bca7f396cf1cfa7\"},\"headline\":\"Hacia la actualizaci\u00f3n de los datos de composici\u00f3n qu\u00edmica de alimentos.\",\"datePublished\":\"2022-06-03T19:52:02+00:00\",\"dateModified\":\"2022-06-10T10:47:28+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.nutricion.edu.uy\/?p=8378\"},\"wordCount\":162,\"publisher\":{\"@id\":\"https:\/\/www.nutricion.edu.uy\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.nutricion.edu.uy\/?p=8378#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2022\/06\/Captura-de-pantalla-2022-06-03-a-las-16.39.30-edited.png\",\"keywords\":[\"composici\u00f3n qu\u00edmica de alimentos\",\"Relevamiento\",\"Tablas y bases de datos\",\"Uruguay\",\"UruguayFoods\"],\"articleSection\":[\"Destacada\",\"Latinfood capitulo Uruuay\",\"Notice\"],\"inLanguage\":\"es\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.nutricion.edu.uy\/?p=8378\",\"url\":\"https:\/\/www.nutricion.edu.uy\/?p=8378\",\"name\":\"Hacia la actualizaci\u00f3n de los datos de composici\u00f3n qu\u00edmica de alimentos. - Escuela de Nutrici\u00f3n\",\"isPartOf\":{\"@id\":\"https:\/\/www.nutricion.edu.uy\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.nutricion.edu.uy\/?p=8378#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.nutricion.edu.uy\/?p=8378#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2022\/06\/Captura-de-pantalla-2022-06-03-a-las-16.39.30-edited.png\",\"datePublished\":\"2022-06-03T19:52:02+00:00\",\"dateModified\":\"2022-06-10T10:47:28+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.nutricion.edu.uy\/?p=8378#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.nutricion.edu.uy\/?p=8378\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/www.nutricion.edu.uy\/?p=8378#primaryimage\",\"url\":\"https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2022\/06\/Captura-de-pantalla-2022-06-03-a-las-16.39.30-edited.png\",\"contentUrl\":\"https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2022\/06\/Captura-de-pantalla-2022-06-03-a-las-16.39.30-edited.png\",\"width\":634,\"height\":387},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.nutricion.edu.uy\/?p=8378#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/www.nutricion.edu.uy\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Hacia la actualizaci\u00f3n de los datos de composici\u00f3n qu\u00edmica de alimentos.\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.nutricion.edu.uy\/#website\",\"url\":\"https:\/\/www.nutricion.edu.uy\/\",\"name\":\"Escuela de Nutrici\u00f3n\",\"description\":\"Universidad de la Rep\u00fablica\",\"publisher\":{\"@id\":\"https:\/\/www.nutricion.edu.uy\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.nutricion.edu.uy\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.nutricion.edu.uy\/#organization\",\"name\":\"Escuela de Nutrici\u00f3n Udelar\",\"url\":\"https:\/\/www.nutricion.edu.uy\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\/\/www.nutricion.edu.uy\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2018\/01\/logo_escuela.png\",\"contentUrl\":\"https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2018\/01\/logo_escuela.png\",\"width\":257,\"height\":70,\"caption\":\"Escuela de Nutrici\u00f3n Udelar\"},\"image\":{\"@id\":\"https:\/\/www.nutricion.edu.uy\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.nutricion.edu.uy\/#\/schema\/person\/295c7d931d0286617bca7f396cf1cfa7\",\"name\":\"UruguayFoods\",\"url\":\"https:\/\/www.nutricion.edu.uy\/?author=39\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Hacia la actualizaci\u00f3n de los datos de composici\u00f3n qu\u00edmica de alimentos. - Escuela de Nutrici\u00f3n","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nutricion.edu.uy\/?p=8378","og_locale":"es_ES","og_type":"article","og_title":"Hacia la actualizaci\u00f3n de los datos de composici\u00f3n qu\u00edmica de alimentos. - Escuela de Nutrici\u00f3n","og_description":"En el marco del trabajo que est\u00e1 llevando a cabo URUGUAYFOODS hacia la actualizaci\u00f3n de los datos de composici\u00f3n qu\u00edmica de alimentos de&nbsp;Uruguay, estamos realizando un relevamiento sobre razones de uso y no uso de las tablas y bases de datos de composici\u00f3n de alimentos, entre profesionales de la&nbsp;nutrici\u00f3n, alimentos y salud. La investigaci\u00f3n fue&hellip;","og_url":"https:\/\/www.nutricion.edu.uy\/?p=8378","og_site_name":"Escuela de Nutrici\u00f3n","article_published_time":"2022-06-03T19:52:02+00:00","article_modified_time":"2022-06-10T10:47:28+00:00","og_image":[{"width":634,"height":387,"url":"https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2022\/06\/Captura-de-pantalla-2022-06-03-a-las-16.39.30-edited.png","type":"image\/png"}],"author":"UruguayFoods","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"UruguayFoods","Tiempo de lectura":"1 minuto"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nutricion.edu.uy\/?p=8378#article","isPartOf":{"@id":"https:\/\/www.nutricion.edu.uy\/?p=8378"},"author":{"name":"UruguayFoods","@id":"https:\/\/www.nutricion.edu.uy\/#\/schema\/person\/295c7d931d0286617bca7f396cf1cfa7"},"headline":"Hacia la actualizaci\u00f3n de los datos de composici\u00f3n qu\u00edmica de alimentos.","datePublished":"2022-06-03T19:52:02+00:00","dateModified":"2022-06-10T10:47:28+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nutricion.edu.uy\/?p=8378"},"wordCount":162,"publisher":{"@id":"https:\/\/www.nutricion.edu.uy\/#organization"},"image":{"@id":"https:\/\/www.nutricion.edu.uy\/?p=8378#primaryimage"},"thumbnailUrl":"https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2022\/06\/Captura-de-pantalla-2022-06-03-a-las-16.39.30-edited.png","keywords":["composici\u00f3n qu\u00edmica de alimentos","Relevamiento","Tablas y bases de datos","Uruguay","UruguayFoods"],"articleSection":["Destacada","Latinfood capitulo Uruuay","Notice"],"inLanguage":"es"},{"@type":"WebPage","@id":"https:\/\/www.nutricion.edu.uy\/?p=8378","url":"https:\/\/www.nutricion.edu.uy\/?p=8378","name":"Hacia la actualizaci\u00f3n de los datos de composici\u00f3n qu\u00edmica de alimentos. - Escuela de Nutrici\u00f3n","isPartOf":{"@id":"https:\/\/www.nutricion.edu.uy\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nutricion.edu.uy\/?p=8378#primaryimage"},"image":{"@id":"https:\/\/www.nutricion.edu.uy\/?p=8378#primaryimage"},"thumbnailUrl":"https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2022\/06\/Captura-de-pantalla-2022-06-03-a-las-16.39.30-edited.png","datePublished":"2022-06-03T19:52:02+00:00","dateModified":"2022-06-10T10:47:28+00:00","breadcrumb":{"@id":"https:\/\/www.nutricion.edu.uy\/?p=8378#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nutricion.edu.uy\/?p=8378"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/www.nutricion.edu.uy\/?p=8378#primaryimage","url":"https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2022\/06\/Captura-de-pantalla-2022-06-03-a-las-16.39.30-edited.png","contentUrl":"https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2022\/06\/Captura-de-pantalla-2022-06-03-a-las-16.39.30-edited.png","width":634,"height":387},{"@type":"BreadcrumbList","@id":"https:\/\/www.nutricion.edu.uy\/?p=8378#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/www.nutricion.edu.uy\/"},{"@type":"ListItem","position":2,"name":"Hacia la actualizaci\u00f3n de los datos de composici\u00f3n qu\u00edmica de alimentos."}]},{"@type":"WebSite","@id":"https:\/\/www.nutricion.edu.uy\/#website","url":"https:\/\/www.nutricion.edu.uy\/","name":"Escuela de Nutrici\u00f3n","description":"Universidad de la Rep\u00fablica","publisher":{"@id":"https:\/\/www.nutricion.edu.uy\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nutricion.edu.uy\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Organization","@id":"https:\/\/www.nutricion.edu.uy\/#organization","name":"Escuela de Nutrici\u00f3n Udelar","url":"https:\/\/www.nutricion.edu.uy\/","logo":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/www.nutricion.edu.uy\/#\/schema\/logo\/image\/","url":"https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2018\/01\/logo_escuela.png","contentUrl":"https:\/\/www.nutricion.edu.uy\/wp-content\/uploads\/2018\/01\/logo_escuela.png","width":257,"height":70,"caption":"Escuela de Nutrici\u00f3n Udelar"},"image":{"@id":"https:\/\/www.nutricion.edu.uy\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nutricion.edu.uy\/#\/schema\/person\/295c7d931d0286617bca7f396cf1cfa7","name":"UruguayFoods","url":"https:\/\/www.nutricion.edu.uy\/?author=39"}]}},"_links":{"self":[{"href":"https:\/\/www.nutricion.edu.uy\/index.php?rest_route=\/wp\/v2\/posts\/8378","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nutricion.edu.uy\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nutricion.edu.uy\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nutricion.edu.uy\/index.php?rest_route=\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nutricion.edu.uy\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8378"}],"version-history":[{"count":2,"href":"https:\/\/www.nutricion.edu.uy\/index.php?rest_route=\/wp\/v2\/posts\/8378\/revisions"}],"predecessor-version":[{"id":8382,"href":"https:\/\/www.nutricion.edu.uy\/index.php?rest_route=\/wp\/v2\/posts\/8378\/revisions\/8382"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nutricion.edu.uy\/index.php?rest_route=\/wp\/v2\/media\/8380"}],"wp:attachment":[{"href":"https:\/\/www.nutricion.edu.uy\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nutricion.edu.uy\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nutricion.edu.uy\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}