Family food security and sustainable households of student nutrition practitioners during the COVID 19 pandemic.
DOI:
https://doi.org/10.29105/respyn20.4-1Keywords:
Seguridad alimentaria, hogares sustentables, COVID 19Abstract
Introduction: The family food security and vulnerability situation of students practicing Nutrition is analyzed. Objective: To improve the forms of educational response linked to sustainable homes in a Center of the University of Guadalajara, in the context of the COVID 19 pandemic. Material and method: 67 families are selected from a universe of 122 families of practicing students. A participatory action research methodological design is applied; Data are collected with a survey, which includes elements of the epidemiological chain of food safety and the analysis of written discourse to evaluate the responses of students to family problems. Results: 70% obtain food from the market and supermarket, 10.4% from home production; half of the population consumes dairy, meat, and sugars daily. The prevalence of overweight / obesity is 46.25%; 6% have suffered from Covid-19 and 10.5% have a previous illness. 91.84% of the students perform intervention in the use and production of food to improve their situation of food vulnerability. Conclusions: The families of the students have food insecurity and vulnerability according to indicators of sustainable production and food consumption, this impacts on the nutritional status and prevalence of chronic-degenerative diseases associated with COVID-19.
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Copyright (c) 2021 Renè Cristòbal Crocker Sagastume, Nohemí Rahel Esparza Alvarado, Lourdes Concepción Huerta García, Ariadna Lizbeth Pérez Boarín
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