Optimización gastronómica del menú ofertado “merienda” de la fundación cares – sede principal, Bogotá-Colombia

Abstract

The research topic consists in working with the Cares Foundation, with children between 5 and 18 years old; in the measure of a more balanced diet, in terms of an optimization of an existing culinary menu in space, since the foundation gives these children a snack-type meal. The institution has the support of the food bank, which is a non-profit organization that provides all kinds of supplies to social welfare charities. With donations from food companies that are located in Colombia and in other parts of the world. Our methodology has development of surveys and activities with data collection so that with the food that is in the market pantry available by the foundation and work new recipes, with the same foods, but in another presentation and nutritional balance conditions based on A diet offered on the menu already worked currently. Propose learning activities and food recognition vitamin and mineral contributions in children with presentations and recreational activities, with culinary incentives and with a review and samples in the anthropometric measurements of the human body as weight, height, age, gender that works the ICBF (Colombian family welfare institute) with each of these children