Bibliographic citations
Azugaray, Y., (2020). Conocimiento general en alimentos funcionales y sus compuestos activos en estudiantes de la Universidad Nacional de Trujillo-Filial Huamachuco [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/19526
Azugaray, Y., Conocimiento general en alimentos funcionales y sus compuestos activos en estudiantes de la Universidad Nacional de Trujillo-Filial Huamachuco []. PE: Universidad Nacional de Trujillo; 2020. https://hdl.handle.net/20.500.14414/19526
@misc{renati/1050806,
title = "Conocimiento general en alimentos funcionales y sus compuestos activos en estudiantes de la Universidad Nacional de Trujillo-Filial Huamachuco",
author = "Azugaray Mauricio, Yolanda",
publisher = "Universidad Nacional de Trujillo",
year = "2020"
}
ABSTRACT The objective of this study is to describe the general knowledge regarding the nature, benefits on human health and natural or processed sources of functional foods and their active compounds in students of the National University of Trujillo-Campus Huamachuco. 292 questionnaires were applied, 73 students per professional career (Administration, Nursing, Mining Engineering and Agro-industrial Engineering), 159 women and 133 men, aged between 18 and 25 years. Among the main responses of university students regarding functional foods were: 28.8% know their origin (natural or processed), while 28.4% know that they can contribute energy or not. Of all the active substances, zinc is mostly identified as mineral (76.4%); while the least identified are phytosterols (18.8%) and fiber (26%). As for the physiological functions in the human body, calcium is the mineral with the highest identification (94.9%) and stands out as a promoter of bone and tooth development. The least identified in its function is coenzyme Q-10 (22.9%) especially in its role of preventing oxidative damage of eggs and sperm, followed by folic acid (24.3%) preventing the cleft lip in the fetus. As for the source (natural or processed) where the active ingredients are found, iron is the most identified, especially in serrano lentils (84.2%), the least identified are calcium in sardines with 24.3% and carotenoids in sardines with 22.9%. The best known processed functional food is milk with Omega 3 (42.5%), followed by low cholesterol butter (34.2%). Fortified cereals (47.6%) have ever been tested; however, the most common use is omega-3 milk (6.2%). The students of Agroindustrial Engineering of the National University of Trujillo, Branch Huamachuco have greater knowledge about functional foods and their active compounds followed by students of Nursing, Mining Engineering and Administration.
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