<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2683-1465</journal-id>
<journal-title><![CDATA[Ciencias administrativas teoría y praxis]]></journal-title>
<abbrev-journal-title><![CDATA[Cienc. adm. teor. prax.]]></abbrev-journal-title>
<issn>2683-1465</issn>
<publisher>
<publisher-name><![CDATA[Academia de Ciencias Administrativas A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2683-14652024000100014</article-id>
<article-id pub-id-type="doi">10.46443/catyp.v20i1.362</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Aplicación del Design Thinking en el emprendimiento. Diseño y mejora de alimentos bajo un enfoque sustentable*]]></article-title>
<article-title xml:lang="en"><![CDATA[Application of Design Thinking in entrepreneurship. Design and improvement of food with a sustainable approach]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alcántara-Reyes]]></surname>
<given-names><![CDATA[Pablo Roberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Calderón-Martínez]]></surname>
<given-names><![CDATA[María Guadalupe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-González]]></surname>
<given-names><![CDATA[Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Autónoma de México  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma de México Facultad de Estudios Superiores Departamento de Ciencias Administrativas]]></institution>
<addr-line><![CDATA[Cuautitlán Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Politécnico Nacional Departamento de Desarrollo Tecnológico ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2024</year>
</pub-date>
<volume>20</volume>
<numero>1</numero>
<fpage>14</fpage>
<lpage>34</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2683-14652024000100014&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2683-14652024000100014&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2683-14652024000100014&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La comida popular al alcance de las personas tiene relevancia social, nutricional e impacta en la salud de forma importante. Este trabajo aborda el uso tanto de la metodología del Design Thinking y de la teoría de la pirámide de la sostenibilidad para mejorar el valor nutritivo y saludable de un alimento popular, buscando al mismo tiempo conservar e incrementar el valor de ese alimento y beneficiar al consumidor. El análisis de la pirámide de sostenibilidad en el diseño de un alimento funcional utilizando la metodología Design Thinking enfatiza el valor nutricional para promover la participación en el diseño de alimentos nutritivos y saludables para la población. Al aplicar este método para el diseño y mejora de alimentos se cubren las expectativas básicas del usuario final de forma empática, permitiendo obtener una mayor certidumbre respecto al emprendimiento en nuevos productos alimentarios con un enfoque sustentable.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Popular food available to people has social and nutritional relevance and impacts health in an important way. This work addresses the use of both the Design Thinking methodology and the sustainability pyramid theory to improve the nutritional and healthy value of a popular food, seeking at the same time to preserve and increase the value of that food and benefit the consumer. The analysis of the sustainability pyramid in the design of a functional food using the Design Thinking methodology emphasizes nutritional value to promote participation in the design of nutritious and healthy foods for the population. By applying this method to the design and improvement of food, the basic expectations of the end user are met in an empathetic way, allowing greater certainty to be obtained regarding entrepreneurship in new food products with a sustainable approach.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Valor nutritivo]]></kwd>
<kwd lng="es"><![CDATA[sostenibilidad]]></kwd>
<kwd lng="es"><![CDATA[Design Thinking]]></kwd>
<kwd lng="en"><![CDATA[Nutritional value]]></kwd>
<kwd lng="en"><![CDATA[sustainability]]></kwd>
<kwd lng="en"><![CDATA[Design Thinking]]></kwd>
</kwd-group>
</article-meta>
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