Examinando por Materia "Foods of Confectionery"

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    Content of critical nutrients declared in the nutritional labeling of confectionery products sold by a supermarket in the district of Villa el Salvador, 2022
    (Universidad Privada Norbert Wiener, 2022-12-30) Rosales Castillo, Yanely Mirella; Bravo Araujo, Gloria Tula
    Objectives: Determine the content of critical nutrients declared on the nutritional labeling of confectionery products sold in a supermarket in the district of Villa el Salvador, 2022. Methodology: Inductive research with a quantitative, applied approach and with a cross-sectional descriptive design. Critical nutrients were determined using nutritional labels collected in the supermarket, taking as reference the octagons, which indicate the critical levels of sugar, sodium and saturated fat. Results: Regarding the sugar content, 68.5% of the total (35) of the confectionery products analyzed exceed the limit established in the regulations, in addition, 100% have a permitted percentage of sodium and according to the amount of fats the 37.4% of the total (35) are above the Peruvian Technical Standard No. 30021. Conclusion: It is concluded that the percentages of sugar in the confectionery products analyzed do not comply with the Peruvian Technical Standard No. 30021, while for sodium it complies with those indicated in the standard and saturated fats present a high percentage that does not comply with what is established by the regulations.