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  • Publication
    Associated factors to non-use of formal health services in the Peruvian population: Analysis of the national household survey (Enaho) 2015
    The aim of the study was to estimate the prevalence of non-use of health services (NUHS) and its associated factors using the National Household Survey (ENAHO 2015). The participants were defined as NUHS if they have presented any symptoms, discomfort, illness, relapse of chronic illness or accident during the last month and did not go to the health services. 35036 participants were analyzed; the prevalence of NUHS was 53,9%. NUHS was higher in the coastal region (adjusted Prevalence Ratio [aPR]=1.24;95%CI:1.17-1.31), highlands (aPR=1.38;95%CI:1.31-1.46) and jungle (aPR=1.25,95%CI:1.18-1.33) compared to Lima. Likewise, there were a higher prevalence of NUHS in participants without health insurance (aPR=1.59;95%CI:1.52-1.66) and those affiliated to Ministry of Health insurance (aPR=1.16;95%CI:1.11-1.22) compared to those affiliated to Social Security. More than half of the participants suffered from NUHS, which was associated with geographical and health system conditions. It is required evidenced-informed public policies to improve this situation.
  • Publication
    La importancia de los pastizales altoandinos peruanos
    Este folleto presenta información sobre los pastizales altoandinos peruanos, explica su definición y tipo de vegetación dominante, la importancia ecológica y socio-económica que tiene para las zonas andinas, y las principales factores de degradación: sobrepastoreo, quema y cambio climático. También se revisan algunas estrategias para mejorar el manejo y estado de conservación de estos ecosistemas, incluyendo algunos conceptos claves para el manejo y uso racional.
  • Publication
    Pijuayo (Bactris gasipaes) Pulp and Peel Flours as Partial Substitutes for Animal Fat in Burgers: Physicochemical Properties
    This study aimed to evaluate the incorporation of peach palm (PP) pulp and peel flours as substitutes for animal fat (25 and 50% substitution) in beef-based burgers. Incorporation of PP flours reduced hardness, springiness, cohesiveness, chewiness, fat, cooking losses, and diameter reduction. Burgers made with PP peel flour stood out for having low values of lipid oxidation in the two levels of fat substitution (0.14–0.23 malondialdehyde/kg) (p < 0.05). PP fruit has the potential to be utilized as a new ingredient in burgers, but future studies are needed regarding detailed sensory trials and consumer acceptance.
  • Publication
    (Evidence-Based Medicine, 2001-12-11)
  • Publication
    Levels of urea and water on the bromatological composition of oat (Avena sativa L) hay
    (Universidad Nacional Mayor de San Marcos, 2018-01-01)
    Mina M.E.
    Ramos F.P.
    ; ;
    Tunque M.Q.
    The objective of the study was to determine the bromatological composition of the ammonification of oats hay subjected to four levels of urea and three of water. A completely randomized design was used with four repetitions in a 4x3 factorial scheme. The levels of urea (2, 4, 6%, based on dry matter) and water (20, 30, 40%) added were evaluated. The processed oats were stored in PVC microsilos of 10x60 cm for 60 days. At the opening of the silos, samples were collected to determine DM, CP, mineral matter (MM), NDF and ADF, plus hemicellulose by the difference between the latter components. The DM decreased linearly when using the water levels with 2, 4 and 6% urea. The average CP content increased cubically with the addition of urea (14.52%) in relation to urea-free silage (6.70%) and decreased with water levels (11.89 vs. 9.92%). There was no effect of the urea or water levels on the contents of NDF and ADF. The NDF of the ammonified oats with the levels of urea in combination with 20% of water showed a negative linear effect (58.01 to 47.86% of NDF). This same behavior was observed for hemicellulose (19.10 to 14.74%). The MM was quadratically influenced by the urea levels, estimating a maximum value of 8.13% for the 5.11% level of urea. The ammonification with urea altered the bromatological composition of the oats hay improving its nutritional value.