ABSTRACT
RESUMEN Objetivos . Estimar la prevalencia de factores en riesgo para síndrome metabólico en adultos usuarios de los comedores populares del distrito de Lima. Materiales y métodos . Se realizó un estudio observacional, transversal, en usuarios de 20 a 59 años de comedores populares seleccionados de un muestreo bietápico por conglomerados. El síndrome metabólico se midió según la Federación Internacional de Diabetes (FID). Se evaluaron factores de riesgo propuestos por la OMS y la FID, así como las necesidades e ingesta promedio de la dieta y sus componentes en el almuerzo. Resultados . La prevalencia global de síndrome metabólico fue de 40,1%, las mujeres presentaron una prevalencia de 30,4% y los varones 24%, la prevalencia de los componentes del síndrome metabólico fueron obesidad abdominal 51,6%, C-HDL bajo 42,2%, hipertrigliceridemia 35,3%, obesidad 43,3%, sobrepeso 35,8%, hipertensión arterial 21,0% e hiperglicemia 14,1%. El sedentarismo se presenta en el 86,1% de los participantes. Conclusiones . El sobrepeso, la obesidad abdominal y colesterol alto, fueron los factores de riesgo con mayor prevalencia en mujeres. El componente de síndrome metabólico de mayor prevalencia en los usuarios de comedores populares del distrito de Lima es la obesidad abdominal.
ABSTRACT Objectives . To estimate the prevalence of risk factors for metabolic syndrome in adults who are community kitchen-users in a district in Lima. Materials and Methods . An observational, cross-sectional study was carried out with 20 to 59-year-old users of community kitchens selected from a two-stage cluster sampling. The metabolic syndrome was measured according to the International Diabetes Federation (IDF). Risk factors proposed by the WHO and the IDF were assessed, as well as the diet needs and intake average and its components at lunch. Results . The global prevalence of metabolic syndrome was 40.1%: women exhibited a 30.4% prevalence and men 24%. Prevalence of the metabolic syndrome components were, abdominal obesity 51.6%, low C-HDL 42.2%, hypertriglyceridemia 35.3%, obesity 43.3%, overweight 35.8%, arterial hypertension 21.0%, and hyperglycemia 14.1%. A sedentary lifestyle is present in 86.1% of participants. Conclusions . Excess weight, abdominal obesity, and high cholesterol were the most prevalent risk factors in women. The metabolic syndrome component with the highest prevalence in community kitchen users in a district of Lima is abdominal obesity.
Subject(s)
Adult , Female , Humans , Male , Middle Aged , Young Adult , Social Welfare , Metabolic Syndrome/epidemiology , Food Services , Peru , Urban Health , Prevalence , Cross-Sectional Studies , Risk FactorsABSTRACT
Many low-income individuals from around the world rely on local food vendors for daily sustenance. These small vendors quickly provide convenient, low-priced, tasty foods, however, they may be low in nutritional value. These vendors serve as an opportunity to use established delivery channels to explore the introduction of healthier products, e.g. fresh salad and fruits, to low-income populations. We sought to understand preferences for items prepared in Comedores Populares (CP), government-supported food vendors serving low-income Peruvians, to determine whether it would be feasible to introduce healthier items, specifically fruits and vegetables. We used a best-worst discrete choice experiment (DCE) that allowed participants to select their favorite and least favorite option from a series of three hypothetical menus. The characteristics were derived from a series of formative qualitative interviews conducted previously in the CPs. We examined preferences for six characteristics: price, salad, soup, sides, meat and fruit. A total of 432 individuals, from two districts in Lima, Peru responded to a discrete choice experiment and demographic survey in 2012. For the DCE, price contributed the most to individual's utility relative to the other attributes, with salad and soup following closely. Sides (e.g. rice and beans) were the least important. The willingness to pay for a meal with a large main course and salad was 2.6 Nuevos Soles, roughly a 1 Nuevo Sol increase from the average menu price, or USD $0.32 dollars. The willingness to pay for a meal with fruit was 1.6 Nuevo Soles. Overall, the perceived quality of service and food served in the CPs is high. The willingness to pay indicates that healthier additions to meals are feasible. Understanding consumer preferences can help policy makers design healthier meals in an organization with the potential to scale up to reach a considerable number of low-income families.
Subject(s)
Choice Behavior , Consumer Behavior/economics , Food Preferences/psychology , Food/economics , Poverty , Adult , Female , Humans , Male , Peru , Surveys and Questionnaires , Urban PopulationABSTRACT
La presente investigación titulada "CONOCIMIENTOS Y PRACTICAS SOBRE HIGIENE EN LA MANIPULACION DE ALIMENTOS QUE TIENEN LAS SOCIAS DE COMEDORES POPULARES, DISTRITO DE COMAS, AÑO 2013", tiene como objetivo determinar los conocimientos y las prácticas sobre higiene en la manipulación de alimentos que tienen las socias de los Comedores Populares del distrito de Comas. El estudio es de nivel aplicativo, tipo cuantitativo, método descriptivo simple de corte transversal. La población la integran 834 socias empadronados y reconocidas por el PRONAA. La muestra se obtiene según el criterio no probabilística por conveniencia, siendo seleccionadas 202 socias. La técnica es la entrevista y observación, los instrumentos son un formulario tipo cuestionario y una lista de chequeo. Los resultados mostraron que el conocimiento en relación a la higiene en la manipulación de alimentos de las socias de Comedores Populares del distrito de Comas se mantienen "Alto", donde sobresalen las dimensiones "Compra", "Preparación" y "Servido" de alimentos; así mismo las prácticas en relación a la higiene en la manipulación de alimentos de las socias de los Comedores Populares del distrito de Comas se mantiene en condiciones tanto "Saludables" como "No saludables", donde se resalta la dimensión "Higiene durante la manipulación de alimentos".
The present study titled "KNOWLEDGE ANO HYGIENE PRACTICES IN FOOD HANDLING HAVING THE PARTNERS OF SOUP KITCHENS, DISTRICT OF COMAS, YEAR 2013", aims to determine the knowledge and hygiene practices in handling foods that have the members of District Kitchens Comas. The study is level application, quantitative, simple descriptive cross-sectional method. The population comprising 834 members registered and recognized by the PRONAA. The sample is obtained by the probabilistic criterion for convenience, being selected 202 members. The technique is the interview and observation instruments are a standard form questionnaire and a checklist. The results showed that knowledge regarding hygiene in food handling partner district of Comas Popular Dining "High", with outstanding dimensional "Purchase", "Preparation" and "Served" food are maintained; so same practices regarding hygiene in food handling of the partners of the soup kitchen of district Comas remains as "Healthy" conditions as "not healthy", where the dimension highlights "hygiene when handling food".
