Factors Affecting Hispanics' Access to Healthcare During the COVID-19 Pandemic:An Integrative Review

Hispanics comprise more than one third of U.S. COVID-19 cases. This higher prevalence is associated with determinants toaccess that existed long before the pandemic. Using the Preferred Report Items for Systematic Review and Metanalysis(PRISMA) guidelines, this review examined 20 studies that addressed barriers faced specifically by Hispanics in the UnitedStates, Sampling methods are described and the synthesized research findings are organized using the TheoreticalFramework of Access, which classified barriers as either structural or personal. Results suggested that Hispanics had lowerCOVID-19 knowledge than other groups. The article discussion considers possible causes, such as low health literacy levels,an inability to reach or pay for services, a mistrust of healthcare providers, or a lack of access to information. To increase U.S.Hispanics' COVID-19 knowledge and encourage safer behaviors, culturally sensitive and linguistically appropriateinformation is needed. © 2023,Online Journal of Issues in Nursing. All Rights Reserved.

Urban vegetable production, foundations for a healthy diet and safe food handling

Within the socioeconomic and health context generated by the COVID-19 pandemic, many families suffered a restriction in their job opportunities, which had as a consequence that a greater number of people needed to seek social help in shared neighborhood spaces. With the objective of contributing to give an answer to this problem, in the Facultad de Agronomía – UNCPBA, an interdisciplinary extension project named "Optimization of food production, handling and consumption within the family scope, for a better life quality" was carried out, in the following thematic areas: local horticulture production, healthy eating and food handling hygiene. Training theoretical and practical actions were generated with biosafety protocols, in three social food areas of Azul. In 2021 the afore mentioned was greater in one of the spaces. In each meeting, there was a stimulation to acquire new production and consumption habits, through innovative techniques (nursery, vegetable plots, production of sprouts and microgreens), and to implement good manufacturing practices for general food preparation and for preserved food in particular, in order to diversify the ways of consumption and to encourage the entrepreneur spirit. In general terms, the project provided the acquisition of new skills, the exchange of experiences and the multiplier effect on the participants, their families and society in general. Also, consumer education was included regarding the choice of healthy alternatives and the importance of the correct interpretation of nutritional labeling. The project promoted the resilience of those families and the transformation of consumers into "prosumers" (producers/consumers), with entrepreneur profile, seeking feeding optimization and safety of food. © 2022, Asociacion Argentina de Horticultura - ASAHO. All rights reserved.