Food variety, dietary diversity, and food characteristics among convenience samples of Guatemalan women / La variedad, diversidad y características de la dieta en muestras de conveniencia de mujeres guatemaltecas
Salud pública Méx
;
53(4): 288-298, jul.-ago. 2011. graf, tab
Article
in Portuguese
| LILACS
| ID: lil-601187
ABSTRACT
OBJECTIVE:
To compare variety and diversity patterns and dietary characteristics in Guatemalan women. MATERIAL ANDMETHODS:
Two non-consecutive 24-h recalls were conducted in convenience samples of 20 rural Mayan women and 20 urban students. Diversity scores were computed using three food-group systems.Variety and diversity scores and dietary origin and characteristics were compared between settings using independent t-test or Mann-Whitney-U-test.RESULTS:
Dietary variety and diversity were generally greater in the urban sample when compared to the rural sample, depending on the number of days and food-group system used for evaluation.The diet was predominantly plant-based and composed of non-fortified food items in both areas.The rural diet was predominantly composed of traditional,non-processed foods. The urban diet was mostly based on non-traditional and processed items.CONCLUSION:
Considerations of intervention strategies for dietary improvement and health protection for the Guatemalan countryside should still rely on promotion and preservation of traditional food selection.RESUMEN
OBJETIVO:
Comparar patrones y características de diversidad y variedad de la dieta de mujeres guatemaltecas. MATERIEL YMÉTODOS:
Se realizaron dos recordatorios de 24-horas en una muestra de conveniencia de 20 mujeres rurales y 20 estudiantes urbanas. Se calcularon puntajes de diversidad usando tres sistemas de grupos alimentarios. La variedad y diversidad, así como el origen y características de la dieta, se compararon entre ambos sitios.RESULTADOS:
La variedad y diversidad en general fueron mayores en la muestra urbana en comparación con la muestra rural, dependiendo del número de días y del sistema de grupos de alimentos utilizados para la evaluación. La dieta rural fue predominantemente vegetal y compuesta de alimentos tradicionales no procesados. La dieta urbana estaba basada primordialmente en alimentos procesados.CONCLUSIÓN:
Las consideraciones para crear estrategias de intervención para el mejoramiento de la dieta en el área rural dependen de la conservación de la selección de alimentos tradicionales.
Full text:
Available
Index:
LILACS (Americas)
Main subject:
Diet
/
Food
Limits:
Female
/
Humans
Country/Region as subject:
Central America
/
Guatemala
Language:
Portuguese
Journal:
Salud pública Méx
Journal subject:
Public Health
Year:
2011
Type:
Article
Affiliation country:
Guatemala
Institution/Affiliation country:
Center for Studies of Sensory Impairment/GT
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