Contribución de las organizaciones sociales "ollas comunes" a la alimentación de la población chilena en tiempos de pandemia por COVID-19

RESUMEN Las "ollas comunes" (OC) son organizaciones sociales temporales que entregan alimentación gratuita en periodos de crisis. En Chile, resurgen el año 2020 a raíz de la pandemia del COVID-19, y si bien han aparecido en otros períodos de la historia, no ha sido cuantificada su contribución. El objetivo de este estudio fue determinar su contribución a la alimentación y nutrición de las/os chilenas/os, mediante la caracterización y análisis de su oferta alimentaria. Se realizó un estudio descriptivo mediante la aplicación de una encuesta online a voluntarias/os de todo el territorio nacional, la cual incluyó una caracterización del encuestado/a, de la OC que representa y de las preparaciones ofrecidas, en base a lo cual se obtuvo el aporte calórico y nutricional. Contestaron 117 OC (5,1% zona norte, 85,5% centro y 9,4% sur) cuya contribución principal fue con almuerzos (95,9%) con una mediana de 150 (p25: 100 - p75: 200) raciones diarias, compuestas por plato de fondo (95,9%), pan (80,5%) y ensalada (74,8%). Las preparaciones más prevalentes fueron legumbres (91,1%), arroz (78%) y fideos (77,2%). Estos almuerzos aportaron en promedio un 23% del requerimiento energético diario y aportan con el 35% del requerimiento de fibra, pero su aporte en vitamina B12, zinc y hierro fue bajo respecto del requerimiento y aporte esperado para el tiempo de comida. Hasta la fecha, estos datos son los primeros publicados sobre el tema, siendo útiles para determinar su aporte a la seguridad alimentaria del país en tiempos de crisis.

ABSTRACT "Communal Pots" (CP) are temporary social organizations that provide free food in times of crisis. In Chile, as a result of the COVID-19 pandemic, in 2020 the CP resurfaced and, although they have appeared in other periods of history, how they benefitted the population is unknown. The objective of this study is to determine the contribution of the CP to the diet and nutrition of Chileans, through the characterization and analysis of their food supply. For this, a descriptive study was carried out based on an online survey sent to volunteers from all over the country after signing the informed consent. The survey included characterization of the respondent and the CP they represented, the preparations offered by the CP, based on which the caloric and nutritional contribution was obtained. In total, 117 CP answered; 5.1% from the north, 85.5% from the center and 9.4% from the south of Chile. Their main contribution was providing lunches (95.9%) with a median of 150 (p25: 100 - p75: 200) daily rations, made up of a main entree (95.9%), bread (80.5%) and salad (74.8%). The most popular preparations were legumes (91.1%), rice (78%) and noodles (77.2%). These lunches provide an average of 23% of the daily energy requirement and 35% of the fiber requirement, but their contribution of vitamin B12 (2.5%), zinc (25%) and iron (28% req. woman) was low regarding the requirement and expected contribution for the meal time. To date, these data are the first published, to report on the real influence of this social movement in the country's food security in times of crisis.

Da Amazônia ao guia: os dilemas entre a alimentação quilombola e as recomendações do guia alimentar para a população brasileira / From the Amazon to the guidelines: the dilemmas between quilombola foods and the recommendations of the dietary guidelines for the Brazilian population

Resumo O objetivo deste trabalho é analisar se o hábito alimentar das famílias quilombolas paraenses segue as orientações do Guia Alimentar para a População Brasileira, publicado pelo Ministério da Saúde, em 2014. Foram realizadas entrevistas semiestruturadas nas comunidades de Santo Antônio (Concórdia do Pará, nordeste paraense) e São João (Salvaterra, ilha do Marajó) sob o protocolo CEP 060/07. Foram feitas análises do consumo e das preferências alimentares de acordo com o guia. Os resultados evidenciam: alto consumo de café adoçado, feijão, arroz e farinha; baixa participação de verduras, legumes e frutas na dieta dos entrevistados. Alimentos como pão, leite de vaca, macarrão, margarina e bolacha salgada são as formas comuns de diversificar os alimentos consumidos pelo grupo. Como fontes proteicas, destacam-se a carne vermelha - silvestre ou não -, o pescado, o charque, o frango e o ovo de galinha. São apresentadas algumas contradições do guia quando aplicado às comunidades. Apesar dos avanços do guia, conclui-se que o cumprimento das orientações para uma alimentação adequada e saudável nos grupos quilombolas da região amazônica enfrenta desafios. Guias alimentares são importantes para a saúde e a nutrição da população, porém precisam ser combinados com outros tipos de intervenções que respeitem a diversidade cultural do país.

Abstract The objective of this study is to analyze the food habit of quilombola families in Pará, following the guidelines of the Food Guide for the Brazilian Population published by the Brazilian Health Ministry in 2014. Semi-structured interviews were conducted in the communities of Santo Antônio (Concórdia do Pará, in the Northeast) and São João (Salvaterra, on Marajó Island) under protocol CEP 060/07. Analysis of consumption and preferences were made according to the guide. The results show a high consumption of sweetened coffee, beans, rice and flour, and a low participation of vegetables and fruits in the interviewees' diet. Foods such as bread, cow's milk, pasta, margarine, and salt crackers are common means to diversify the foods consumed by the group. As protein sources, the most notable were red meat - wild or not -, fish, beef jerky, chicken and chicken eggs. Some contradictions of the Guide are discussed in relation to such communities. Despite the advancements promoted by the guide, we conclude that following the guidelines for an adequate and healthy food habit in quilombola groups in the Amazon region presents many challenges. Food guides are important for the health and nutrition of the population; however, they need to be combined with other types of interventions that respect the country's cultural diversity.

Experiencias de capacitación a manipuladores de alimentos desde la promoción de salud / Experiences of the food handlers´ training from the health promotion

RESUMEN Introducción: las personas que manipulan alimentos son responsables de la elaboración inocua de los mismos, son claves para desarrollar y fomentar una cultura alimentaria saludable. Objetivo: describir el desarrollo del curso "El manipulador de alimentos y la promoción de Salud" impartido por la Escuela Nacional de Salud Pública, durante el curso 2015-2016. Materiales y métodos: se realizó un estudio descriptivo, de corte transversal.El universo lo constituyó 97 cursistas. Resultados: las principales necesidades de aprendizaje fueron: normas jurídicas cubanas para la manipulación de alimentos inocuos, (97=100 %); buenas prácticas de manufactura en la limpieza y desinfección en establecimientos de alimentos, (96=93,12%); conocimiento de enfermedades trasmitidas por los alimentos, (89= 86,33 %); la necesidad de poseer conocimientos relacionados con los alimentos saludables y factores que influyen en su calidad, (60=58,20 %). Las principales expectativas declaradas al inicio del curso fueron cumplidas en un 100 %. El 91,75 % de los cursistas expresaron sentirse muy satisfechos. Conclusiones: el curso impartido desde la perspectiva de la promoción de la salud, posibilitó que los manipuladores de alimentos se empoderen de los conocimientos necesarios para contribuir a garantizar la inocuidad de los alimentos, en sus comunidades y escenarios laborales y así lograr una alimentación saludable y de calidad... (AU)

ABSTRACT Introduction: people handling food are responsible for their innocuous elaboration and are very important for developing and fomenting a healthy food culture. Objective: to describe the conduction of the training "The Food Handler and Health Promotion", taught at the National School of Public Health, during the school year 2015-2016. Materials and methods: a cross-sectional, descriptive study was carried out. The universe was formed by 97 trainees. Results: the main learning necessities were: Cuban juridical norms for handling innocuous food (97=100 %); good manufacturing practices in food establishments cleaning and disinfestation (96=93.12%); knowledge on food-transmitted diseases (89= 86.33 %); necessity of having knowledge related to healthy food and factors influencing on their quality (60=58.20 %). The main expectations declared at the beginning of the training were 100 % fulfilled. 91.70 % of the trainees said they were satisfied. Conclusions: the training from the point of view of health promotion provided the food handlers the necessary knowledge for them to contribute to warrant the food innocuousness in their communities and working places, achieving that way a healthy, qualitative feeding... (AU)

Analysis of consumers' needs and satisfaction related to food culture in Jeonju Hanok Village: Application of the Push-Pull factor theory / 한국영양학회지

PURPOSE: The purposes of this study were to analyze visitors' food needs and identify the Push-Pull factor in Jeonju Hanok Village. METHODS: A questionnaire was developed based on previous research to survey Korean adults who visited Jeonju city. A total of 580 questionnaires were used for the analysis. RESULTS: Most of the subjects who visited Jeonju Hanok Village had food purchase experiences in Jeonju Hanok Village (96.4%). ‘Traditional Korean food (26.5%)’ was the most purchased food, followed by ‘foreign food (25.8%)’ and ‘Korean food combined with foreign food (16.8%)’. Satisfaction of food purchases (3.35 points) was higher than average. The primary reason for satisfaction was ‘the food is delicious (23.0%)’, and the reason for dissatisfaction was ‘the food is expensive (48.1%)’. In the push and pull factor analysis for identifying visit motivation, ‘local food seeking’, ‘experience seeking’, ‘relaxation seeking’, and ‘friendship seeking’ were push factors while ‘traditional culture’, ‘facility convenience’, ‘experience activity’, and ‘food experience’ were pull factors. There was a significant correlation between the push and pull factors. Regression analysis showed that all push factors influenced satisfaction. However, among pull factors, only ‘food experience’ and ‘traditional culture’ influenced satisfaction. CONCLUSION: In conclusion, this study indicates that food-related factors are destination characteristics (Pull factor) influencing intrinsic visit motivation (Push factor) and satisfaction. It is necessary to develop various food tourism products to satisfy visitors' needs and continuous visits in Jeonju Hanok Village. This study suggests the importance of research on food factors and provides useful basic data to establish positioning strategies for food cultural development in Jeonju Hanok Village.

Cultura alimentaria de un grupo de mineros operarios de maquinaria pesada: una aproximación etnográfica / Food culture of a group of mining workers of heavy machinery: an ethnographic approach

OBJETIVO: Describir e interpretar la cultura alimentaria de un grupo de trabajadores mineros, así como sus necesidades, intereses y percepciones respecto de su salud. METODOLOGÍA: Diseño descriptivo transversal de aproximación etnográfica. Los datos se recogieron con entrevistas en profundidad y observaciones de campo. Se realizó un análisis temático con codificación deductiva y se generaron categorías que fueron agrupadas en tres áreas temáticas: identidad y trabajo del minero, cultura alimentaria y percepciones de salud. RESULTADOS: Las características del trabajo e identidad del minero están asociadas a la capacidad de trabajar en condiciones de riesgo y cumplir un rol de proveedor familiar. La salud se asocia a la ausencia de dolencias, al adecuado desempeño laboral y bienestar general. La alimentación desempeña diversas funciones, como manejo de estrés, recreación y prevención de fatiga, asociada al imaginario familiar y al estatus social, entre otros. CONCLUSIONES: Los resultados permiten distinguir una cultura alimentaria en el grupo de mineros que interactúa con su identidad de trabajador, lo que se plasma en las percepciones y acciones de salud dentro y fuera de la faena. Incorporar las funciones y significados atribuidos a la alimentación en la planificación de programas de prevención de fatiga y salud cardiovascular, así como la influencia del entorno alimentario, podría potenciar los resultados e impacto en la salud de los trabajadores.

OBJECTIVE. Describe and interpret the food culture of a group of mining workers, as well as their needs, interests and perceptions regarding their health. METHODOLOGY. Descriptive transversal design of ethnographic approach. Data were collected through in-depth interviews and field observations. A thematic analysis was carried out with deductive codification and categories were generated that were grouped in three thematic areas: identity and work of the miner, food culture and perceptions of health. RESULTS. The characteristics of the work and identity of the miner are associated with the ability to work in risky conditions and fulfill a role as a family supplier. Health is associated with absence of physical pain, adequate work performance and general well-being. Food plays a variety of functions, such as stress management, recreation and fatigue prevention, associated with family imagery and social status, among others. CONCLUSIONS. The results allow distinguishing a food culture in the group of miners that interacts with their worker identity, which is reflected in the perceptions and health actions inside and outside the work. Incorporating the functions and meanings attributed to diet in the planning of programs for the prevention of fatigue and cardiovascular health, as well as the influence of the food environment, could enhance the results and impact on the health of the workers.

Preferencias alimentarias en los hogares de la ciudad de Medellín, Colombia / Food preferences in the homes of Medellin city, Colombia

Resumen Las preferencias y rechazos de alimentos se constituyen en factores que determinan la elección, las prácticas de consumo, de comercialización, y fundamentalmente el estado de nutrición y salud de los habitantes de la ciudad. Este artículo se propone aportar al interpretar las tendencias de consumo y preferencias alimentarias en los hogares de Medellín. Empleó el método mixto (cuantitativo y cualitativo) con utilización de técnicas como encuestas, entrevistas, grupos focales y talleres. Los resultados muestran que las preferencias alimentarias están determinadas por procesos de representación y significación, con influencias marcadas de la tradición cultural regional. En este sentido, existe una prevalencia en el consumo de las tres ingestas principales (especialmente el almuerzo), así como de alimentos que corresponden a la costumbre y que se entienden de carácter identitario como fríjol, arepa, arroz y carne. Los sabores preferentes corresponden también a la costumbre cultural, como son el salado y el dulce. Además, se evidencia el interés por alimentos considerados más saludables o nutritivos.

Abstract Food practices are issues that determine the choice, consumption practices, marketing, and fundamentally, nutritional and health status of the inhabitants of the city. This article aims, specifically, the analysis of consumer trends and interpreting food preferences of households in the city of Medellin. The research employed mixed methods for gathering information, using techniques such as surveys, interviews, focus groups, and workshops. Results have identified that food preferences are determined by processes of representation and meaning, with strong influences of regional cultural tradition. In this sense, there is a prevalence in the consumption of the three main intakes (especially lunch) and foods that correspond to custom and identity, as beans, corn bread, rice, and meat. Preferred flavors are also cultural habit, such as salty and sweet. Additionally, interest in food considered healthier or nutritional is identified.

Development of a Korean Food Culture Education Textbook for Married Female Immigrants / 대한지역사회영양학회지

OBJECTIVES: The purpose of the study was to develop a textbook of the integrated education of Korean food culture and language for married female immigrants. METHODS: An analysis was conducted with the textbooks and researches for married female immigrants, and dietary life related contents were extracted. The contents were organized by activity oriented approach which is acquired the culture. The evaluation was conducted through depth interview with 6 married female immigrants through an analysis of the qualitative materials. RESULTS: The text book comprised of 30 Korean food recipes with the target expressions and vocabularies. It also included Korean basic table setting, Korean table manner, main dishes and side dishes, basic cutting, seasoning and garnish, measure of the ingredients, symbolic food, regional food culture, choice of food ingredients, shopping, bargaining, taste expression, color expression, all sorts of spices, Korean traditional festival food, and seasonal customs and food. For intensifying communication, activity which is close to real life was added. Through cooking, married female immigrants expose words and sentence patterns and that allows to evaluate their level of understanding. We observed that the developed textbook is suited for married female immigrants' needs and cognitive level. The text book included a comparative study between Korean culture and their country's culture, which could provide the motive for accepting each other’s cultures. The study showed how to develop a textbook that integrates Korean language education and Korean food culture and how to apply the textbook in real life. CONCLUSIONS: The correct understanding about Korean food culture could lead to improvements communication ability. Useful information which relates to Korean food, recipes, and food culture could increase daily life satisfaction. Conducting both cultural education and language education could increase the participation of married female immigrants in learning activities. Therefore this study could help these females to adapt Korean society and manage family dietary life effectively.

Scientific Perspective on Development of Chinese Traditional Medicated Food / 浙江中医药大学学报

[Objective] To explore the relationship between Chinese traditional medicated food science and modern nutriology, identify the developmental direction of modern medicated food culture, and propose suggestions for the scientific development of medicated food culture. [Method] Based on the previous studies, the comparative research was conducted to analyze the difference between and similarity of medicated food science and modern nutriology in terms of the theory system and research expertise. [Result] The scientific and objective recognition of the effects of medicated food could promote the development of medicated food culture. For the academic research, the advantages of traditional medicated food culture and weakness of modern nutriology need to be understood. For the practice, the experience of modern nutriology can be learned to help the innovation of medicated food science's research methods and regulation of usage. [Conclusion] The development of medicated food culture not only needs to inherit the tradition, but also needs to learn from the modern nutriology and pharmacology, and assimilates the achievements from modern western science civilization.