A HIGH CONSUMPTION OF ETHANOL IS ASSOCIATED WITH MEMORY LOSS AND NEURONAL DISORDERS ASSOCIATED WITH OXIDATIVE STRESS. OXIDATIVE STRESS IS AN IMBALANCE BETWEEN OXIDANTS AND ANTIOXIDANTS LEANING TOWARDS AN OXIDATIVE ENVIRONMENT, POTENTIALLY LEADING TO CELLULAR AND MOLECULAR DAMAGE. CHRONIC ETHANOL INTAKE HAS BEEN FOUND TO FAVOR HIPPOCAMPAL DETERIORATION, INHIBIT CELL SURVIVAL, AND ALTER NEURONAL MORPHOLOGICAL MATURATION. TO COUNTERACT THESE EFFECTS, VARIOUS ANTIOXIDANTS HAVE BEEN DESCRIBED, BOTH NATURAL AND SYNTHETIC, ONE OF THE MOST BEING RESVERATROL, A POLYPHENOL WITH ANTIOXIDANT, ANTI-AGING, ANTICANCER, AND NEUROPROTECTIVE PROPERTIES.

DOMICILIARY CONFINEMENT OF PEOPLE IS ONE OF THE MAIN STRATEGIES TO LIMIT THE IMPACT OF COVID-19. LOCKDOWNS HAVE LED TO CHANGES IN LIFESTYLE, EMOTIONAL HEALTH, AND EATING HABITS. WE AIMED TO EVALUATE THE ASSOCIATION OF DIFFERENCES IN DIETARY BEHAVIOURS AND LIFESTYLE WITH SELF-REPORTED WEIGHT GAIN DURING THE COVID-19 LOCKDOWN IN CHILE. IN THIS CROSS-SECTIONAL ANALYTICAL STUDY, FIVE PREVIOUSLY VALIDATED SURVEYS WERE CONDENSED INTO A SINGLE 86-ITEM ONLINE QUESTIONNAIRE. THE SURVEY WAS SENT TO 1000 POTENTIAL PARTICIPANTS OF THE UNIVERSITY COMMUNITY; IT WAS KEPT ONLINE FOR 28 DAYS TO BE ANSWERED. OF THE 639 RESPONDENTS, THE MEAN SELF-REPORTED WEIGHT GAIN DURING CONFINEMENT WAS 1.99 KG (STANDARD DEVIATION [SE]: 0.17) AND 0.7 (SE: 0.06) UNITS OF BODY MASS INDEX (BMI) (BOTH P < 0.001) AND THE MEDIAN DIFFERENCE IN BODY WEIGHT DURING LOCKDOWN WAS 3.3% (INTERQUARTILE RANGE [IQR]: 0.0-6.7). THE DIFFERENCES OF INTAKE OF MOST FOOD GROUPS BEFORE AND DURING LOCKDOWN WERE ASSOCIATED WITH GREATER SELF-REPORTED WEIGHT, BMI AND PERCENTAGE WEIGHT GAIN. DIFFERENCES IN LIFESTYLE (ODDS RATIO [OR] = 14.21, 95% CONFIDENCE INTERVAL [95%CI]: 2.35-85.82) WORSENING EATING HABITS (OR = 3.43, 95%CI: 2.31-5.09), AND MORE CONSUMPTION OF SWEET OR FILLED COOKIES AND CAKES DURING LOCKDOWN (OR = 2.11, 95%CI: 1.42-3.13) WERE ASSOCIATED WITH SELF-REPORTED WEIGHT GAIN. IN CONCLUSION, DIFFERENT DIETARY BEHAVIOURS (MAINLY CONSUMPTION OF INDUSTRIALIZED FOODS) DURING LOCKDOWN, AS WELL AS QUALITY OF LIFE DETERIORATION WERE THE MAIN FACTORS ASSOCIATED WITH SELF-REPORTED WEIGHT GAIN DURING LOCKDOWN.

THERE ARE DATA THAT INDICATE THAT OBESITY IS HIGHER AMONG HOUSEWIVES. A CENTRAL PART OF THE CONTROL OF THE EPIDEMIC IS THE DEFINITION OF NORMALITY AND WHAT SOCIETY PERCEIVES AS NORMAL OR ABNORMAL. IT IS CLEAR THAT THE APPROPRIATE BODY IMAGE RECEIVES CULTURAL INFLUENCES, VERBAL OR NOT, AND IT IS POSSIBLE THAT PEOPLE DO NOT PERCEIVE THE PROBLEM PROPERLY AND THEREFORE DO NOT THINK OF PREVENTIVE / CORRECTIVE MEASURES. OBJECTIVES: COMPARE BIOCHEMICAL AND ANTHROPOMETRIC MEASUREMENTS WITH THE SELF-PERCEPTION REFERRED BY THE PARTICIPATING HOUSEWIVES. METHODS: 81 HOUSEWIVES PARTICIPATED BETWEEN 30 AND 60 YEARS OF AGE. THE ANTHROPOMETRIC EVALUATION AND THE MEASUREMENT OF BLOOD PRESSURE, GLUCOSE, CHOLESTEROL AND TRIGLYCERIDES WERE PERFORMED, IN ADDITION THE PEOPLE DECLARED THEIR PERCEPTION OF THEIR BODY WEIGHT AND THE BIOCHEMICAL PARAMETERS MENTIONED ABOVE. RESULTS: IT WAS OBTAINED THAT THE AVERAGE BMI WAS 29.48 ± 5.16 KG / M2 AND AVERAGE WAIST 89.84 ± 11.66 CM. REGARDING BIOCHEMICAL PARAMETERS, THE AVERAGE GLUCOSE WAS 107.78 + 38.04 MG / DL, CHOLESTEROL 186.91 + 38.61 MG / DL AND TRIGLYCERIDES 192.54 + 75.49 MG / DL. ACCORDING TO BMI AND BODY PERCEPTION, ONLY 13.1% WERE CORRECTLY PERCEIVED WITH AN IDEAL WEIGHT, 21.7% OVERWEIGHT AND 3.5% WITH OBESITY, UNDERVALUATION OF WEIGHT IN OBESE PEOPLE WAS FREQUENT. ACCORDING TO WAIST CIRCUMFERENCE, 55.5% HAVE A SUBSTANTIALLY INCREASED CARDIOVASCULAR RISK. WOMEN UNDER 40 TEND TO PERCEIVE BETTER WHEN THEY ARE OVERWEIGHT. MANY PARTICIPANTS HAD HIGH BLOOD SUGAR LEVELS AND HIGH TRIGLYCERIDE LEVELS, BUT THEIR PERCEPTION WAS UNDERESTIMATED. CHOLESTEROL LEVELS AND BLOOD PRESSURE MEASUREMENT WERE CORRECTLY PERCEIVED. CONCLUSIONS: PERSONAL PERCEPTION IS A DETERMINING FACTOR IN LIFESTYLE AND HAS AN IMPACT ON THE ACCEPTANCE OF HEALTH PROBLEMS SUCH AS OBESITY AND OVERWEIGHT, SINCE PEOPLE WHO PERCEIVE THEMSELVES WRONGLY PRESENT A GREATER RISK TO THEIR HEALTH.

BODY IMAGE IS A DYNAMIC CONSTRUCT THAT CAN BE DESCRIBED AS AN EXCHANGE OF FEELINGS, PERCEPTIONS, ATTITUDES AND BELIEFS TOWARDS THE BODY, BETWEEN THE PERSON AND THEIR SOCIAL CONTEXT, AND THANKS TO NUMEROUS INVESTIGATIONS THIS CONCEPT HAS BEEN CHANGING AND ENRICHING ITSELF. THE PRESENT WORK IS A DESCRIPTIVE CROSS-SECTIONAL STUDY THAT EVALUATES THE PERCEPTION THAT YOUNG UNIVERSITY STUDENTS HAVE OF THEIR OWN BODY IN THESE TIMES OF GLOBALIZATION, CONSUMERISM AND ERRONEOUS IDEALS OF PERFECTION. 500 UNIVERSITY STUDENTS BETWEEN 18 AND 25 YEARS OF AGE PARTICIPATED VOLUNTARILY AND WITH INFORMED CONSENT, THE AVERAGE AGE WAS 21 YEARS AND THE MAJORITY PRESENTED NORMAL WEIGHT: 219 WOMEN (43.8%) AND 149 MEN (29.8%). REGARDING THE MEASUREMENT OF WAIST CIRCUMFERENCE, ACCORDING TO THIS PARAMETER, MEN PRESENTED A 36.8% LOW CARDIO METABOLIC RISK AND WOMEN 32%, INDICATING THAT THE MAJORITY HAVE AN ADEQUATE MEASURE OF ABDOMINAL FAT. 83% PRESENTED DISTORTION INDEX (DIFFERENCE BETWEEN PERCEIVED AND DESIRED BODY IMAGE, REFERRING TO ALTERED PERCEPTION OF BODY DIMENSIONS), WHILE 91.6% PRESENTED DISSATISFACTION (DIFFERENCE BETWEEN PERCEIVED IMAGE AND REAL IMAGE, ALLUDES TO NEGATIVE FEELINGS AND EMOTIONS TOWARDS THE BODY). IT IS IMPORTANT TO MENTION THAT, DESPITE THE DATA OBTAINED, THE LEVEL OF CONCERN PRESENTED BY UNIVERSITY STUDENTS IS MINIMAL, AND 80% OF THEM DO NOT HAVE A SIGNIFICANT INTEREST IN MODIFYING THEIR BODY IMAGE, HAVING OTHER PRIORITIES IN THEIR UNIVERSITY LIFE.

LAS DIETAS TRADICIONALES Y TÍPICAS SE CARACTERIZAN POR INCLUIR EN SUS PREPARACIONES ALIMENTOS MÍNIMAMENTE PROCESADOS, PROVENIENTES DE LA AGRICULTURA TRADICIONAL, RELACIONADOS CON LA CULTURA Y RAÍCES DE UN TERRITORIO. CHILE HA EXPERIMENTADO DIVERSOS CAMBIOS EN SUS PATRONES DIETÉTICOS, COMO LA INCORPORACIÓN DE ALIMENTOS ALTAMENTE PROCESADOS, LO QUE IMPACTA LA SALUD DE LAS PERSONAS Y EL PLANETA, DEBIDO A LA CANTIDAD Y RECURSOS INVOLUCRADOS EN LA PRODUCCIÓN DE ESTOS ALIMENTOS Y PRODUCTOS. OBJETIVO: IDENTIFICAR EL CONSUMO Y LA SOSTENIBILIDAD DE LA DIETA Y PREPARACIONES TRADICIONALES TÍPICAS CHILENAS EN HOGARES EN UNA REGIÓN DE LA ZONA CENTRO-SUR DE CHILE. MÉTODOS: DISEÑO EXPLORATORIO CON UNA MUESTRA DE 104 HOGARES PERTENECIENTES AL PROGRAMA ?AUTOCONSUMO DE APOYO A LA SEGURIDAD ALIMENTARIA? EN LA REGIÓN DE ÑUBLE, ZONA CENTROSUR DE CHILE. SE APLICÓ UN CUESTIONARIO EN LÍNEA, VALIDADO POR EXPERTOS. SE CONSIDERÓ 34 PREPARACIONES TRADICIONALES TÍPICAS CHILENAS (PTT), SEGÚN EL MANUAL DE PORCIONES DE INTERCAMBIO PARA CHILE Y ATLAS FOTOGRÁFICO DE ALIMENTOS Y PREPARACIONES TÍPICAS CHILENAS. LA SOSTENIBILIDAD SE DETERMINÓ UTILIZANDO EL NÚMERO DE INGREDIENTES Y EL NIVEL DE PROCESAMIENTO AL QUE PERTENECÍAN SEGÚN SISTEMA NOVA, LA SOSTENIBILIDAD SE CATEGORIZÓ LA EN: PREPARACIONES SOSTENIBLES (>60% DE LOS INGREDIENTES DEL GRUPO 1)

MOST OF THE EXISTING PREDICTION MODELS FOR COVID-19 LACK VALIDATION, ARE INADEQUATELY REPORTED OR ARE AT HIGH RISK OF BIAS, A REASON WHICH HAS LED TO DISCOURAGE THEIR USE. FEW EXISTING MODELS HAVE THE POTENTIAL TO BE EXTENSIVELY USED BY HEALTHCARE PROVIDERS IN LOW-RESOURCE SETTINGS SINCE MANY REQUIRE LABORATORY AND IMAGING PREDICTORS. THEREFORE, WE SOUGHT TO DEVELOP AND VALIDATE A MULTIVARIABLE PREDICTION MODEL OF DEATH IN MEXICAN PATIENTS WITH COVID-19, BY USING DEMOGRAPHIC AND PATIENT HISTORY PREDICTORS. WE CONDUCTED A NATIONAL RETROSPECTIVE COHORT STUDY IN TWO DIFFERENT SETS OF PATIENTS FROM THE MEXICAN COVID-19 EPIDEMIOLOGIC SURVEILLANCE STUDY. PATIENTS WITH A POSITIVE REVERSE TRANSCRIPTION-POLYMERASE CHAIN REACTION FOR SARS-COV-2 AND COMPLETE UNDUPLICATED DATA WERE ELIGIBLE. IN TOTAL, 83 779 PATIENTS WERE INCLUDED TO DEVELOP THE SCORING SYSTEM THROUGH A MULTIVARIABLE COX REGRESSION MODEL; 100 000, TO VALIDATE THE MODEL. EIGHT PREDICTORS (AGE, SEX, DIABETES, CHRONIC OBSTRUCTIVE PULMONARY DISEASE, IMMUNOSUPPRESSION, HYPERTENSION, OBESITY AND CHRONIC KIDNEY DISEASE) WERE INCLUDED IN THE SCORING SYSTEM CALLED PH-COVID19 (RANGE OF VALUES: -2 TO 25 POINTS). THE PREDICTIVE MODEL HAS A DISCRIMINATION OF DEATH OF 0.8 (95% CONFIDENCE INTERVAL (CI) 0.796-0.804). THE PH-COVID19 SCORING SYSTEM WAS DEVELOPED AND VALIDATED IN MEXICAN PATIENTS TO AID CLINICIANS TO STRATIFY PATIENTS WITH COVID-19 AT RISK OF FATAL OUTCOMES, ALLOWING FOR BETTER AND EFFICIENT USE OF RESOURCES.

RESTRICTIONS OF SLEEP PREDISPOSE TO EXPERIENCE, IN THE LONG-TERM, EXCESS MALNUTRITION AND NON-TRANSMISSIBLE CHRONIC DISEASES. THE OBJECTIVE OF THIS RESEARCH HAS TO STUDY THE INFLUENCE OF WORKING SHIFTS ON NUTRITIONAL STATUS LIPID PROFILE AND FASTING BLOOD GLUCOSE (FBG). STUDY OF A SERIES OF CASES CONSIDERED A TOTAL OF47 RECRUITED WORKERS FROM WHICH 31 OF THEM HAD A ROTATING SHIFT (DAY AND NIGHT) AND 16 A STEADY SHIFT (DAY). THE NUTRITIONAL ASSESSMENT INVOLVED: BMI (BODY MASS INDEX), WAIST AND HIP CIRCUMFERENCE, TRICIPITAL, BICIPITAL, SUB SCAPULAR AND SUPRA ILIAC SKIN FOLDS. SLEEP HOURS WERE STUDIED WITH A WEEKLY RECORD, FOOD INTAKE WAS STUDIED BY MEANS OF24-HOURS DIETARY RECALL. IT WAS DETERMINED: TOTAL CHOLESTEROL, C-HDL, C-LDL, BLOOD TRIGLYCERIDES AND FASTING BLOOD GLUCOSE (FBG). THE SAMPLE WAS COMPOSED BY 87% WOMEN AND 13% MEN, AVERAGE AGE OF 38,7YEARS [19,0] V/S 44,7[25¿2] (P=0,420) IN ROTATING AND STEADY SHIFTS RESPECTIVELY. THE ROTATING SHIFT DID NOT SHOW ANY SIGNIFICANT DIFFERENCES COMPARED TO THE STEADY SHIFT IN TERMS OF ANTHROPOMETRIC PARAMETERS EXCEPT FOR SUB SCAPULAR SKIN FOLD THAT WAS SIGNIFICANTLY HIGHER (P=0,032) IN RELATION TO THE MACRONUTRIENTS INTAKE. LIPID PROFILE AND GLYCERIN DID NOT SHOW IMPORTANT DIFFERENCES (P=>0,05). THE PREVALENCE OF THE NUTRITIONAL STATUS WAS: ROTATING SHIFT 35,4% NORMAL, 45,1% OVERWEIGHT AND 19,5% OBESE. ON THE OTHER HAND, THE STEADY SHIFT SHOWED: 43,7 % NORMAL AND 56¿% OVERWEIGHT. SENIORITY ONLY IN THE ROTATING SHIFT SHOWED A POSITIVE CORRELATION OF BMI (R=0,436 P

INTRODUCTION: THERE IS AN INCREASING NUMBER OF CONSUMERS WHO APPRECIATE THE QUALITY OF A GOOD ARTISAN PRODUCT AND WHO, THEREFORE, ARE WILLING TO PAY FOR IT. THE ELABORATION OF ARTISANAL PRODUCTS SEEKS TO JUDICIOUSLY USE LABOR TO PRODUCE PRODUCTS WITH HIGH ADDED VALUE SUCH AS ORIGINALITY AND SENSORY QUALITIES. THE OBJECTIVE OF THIS WORK IS TO EVALUATE THE USEFUL LIFE AND THE LIMITING FACTOR OF DETERIORATION IN A HOMEMADE HOT SAUCE FOR ITS POTENTIAL COMMERCIALIZATION. METHODOLOGY: THREE POSSIBLE PATHWAYS OF DETERIORATION WERE EVALUATED: MICROBIOLOGICAL DEGRADATION (DETERMINED BY THE TOTAL COUNT OF MESOPHILIC AEROBIC BACTERIA AND TOTAL COLIFORMS), DETERIORATION OF SENSORY CHARACTERISTICS (BY SENSORY EVALUATION USING A HEDONIC SCALE) AND PHYSICOCHEMICAL DETERIORATION DETERMINED BY DEGRADATION OF THE FAT AFTER STORAGE FOR 4 MONTHS AT 40°C. RESULTS: NO DIFFERENCES WERE FOUND IN SENSORY CHARACTERISTICS BEFORE AND AFTER STORAGE (ALL P....

EATING IS A VOLUNTARY AND CONSCIOUS PROCESS, SO IT IS ABLE TO BE EDUCATED. PROPER NUTRITION IS THE BASIS OF GOOD HEALTH AND THIS JUSTIFIES THAT IN MORE DEVELOPED SOCIETIES THERE IS A GROWING CONCERN FOR FOOD IN YOUNG PEOPLE. THE MAJORITY OF YOUNG PEOPLE DO NOT HAVE ENOUGH DIETARY INFORMATION THAT ALLOWS THEM TO HAVE A BALANCED DIET, THEIR DECISIONS ARE INFLUENCED BY THE TYPE OF FAMILY FEEDING, THE BEHAVIOR OF OTHER YOUNG PEOPLE, ADVERTISING MESSAGES ABOUT FAST FOOD, SNACKS AND OTHER CONSUMPTION VARIABLES THAT OFTEN DISAGREE WITH THE REGULATED AND HARMONIOUS DIETARY GUIDELINES. OBJECTIVES: EVALUATE THE EATING HABITS OF A UNIVERSITY POPULATION. METHODS: 100 UNIVERSITY-LEVEL STUDENTS BETWEEN 18 AND 25 YEARS OLD PARTICIPATED. A QUESTIONNAIRE WAS APPLIED TO KNOW THEIR EATING HABITS, IN ADDITION TO ASKING ABOUT THEIR WEIGHT AND SIZE. RESULTS: BMI WAS 23.48 ± 3.35. SOME RELEVANT EATING HABITS AND LIFESTYLES WERE: 45% OF THE STUDENTS LIVE WITH BOTH PARENTS, MOSTLY WOMEN (28%), IN 44% OF THE POPULATION AT LEAST ONE OF THE PARENTS WAS OVERWEIGHT AND / OR OBESE. THE MOST CONSUMED FOODS FOR BREAKFAST WERE MILK (54%), CEREALS (43%), FRUIT (32%) AND YOGURT (26%). 9% COMBINE MILK, CEREAL AND FRUIT, FOLLOWED BY 27% MIXING ONLY CEREAL WITH MILK, 59% OF THE POPULATION SAID TO HAVE BREAKFAST ALWAYS OR ALMOST ALWAYS. THE MOST CONSUMED SNACK WAS SANDWICH (34%), FOLLOWED BY FRUIT (18%). CONCLUSIONS: THE EATING HABITS OF UNIVERSITY STUDENTS ARE GOOD IN GENERAL, HOWEVER, THESE COULD BE IMPROVED IF MORE HOURS ARE DEVOTED TO PHYSICAL ACTIVITIES THAT ARE SACRIFICED FOR CLASS SCHEDULES. THE POPULATION SAYS THAT IT IS GOOD TO HAVE BREAKFAST, HOWEVER, THEY DO NOT DO IT IN THE RIGHT WAY BECAUSE THEY CONSUME MAINLY A SINGLE GROUP OF FOODS, WITHOUT COMPENSATE THIS THROUGHOUT THE DAY SINCE THE CONSUMPTION OF JUNK FOOD IS HIGH.

THE SUBSTANTIAL INCREASE IN THE NUMBER OF ELDERLY PEOPLE IN OUR SOCIETIES REPRESENTS A CHALLENGE FOR BIOLOGY AND MEDICINE. THE SOCIETIES OF THE INDUSTRIALIZED COUNTRIES ARE SUBJECT TO A PROGRESSIVE AGING PROCESS THAT TRANSLATES INTO AN INCREASE IN THE CARDIOVASCULAR RISK OF THE POPULATION. IN THE PRESENT WORK, THE ACTIVITY OF CATALASE AND SUPEROXIDE DISMUTASE WAS EVALUATED, AS WELL AS MARKERS OF OXIDATIVE STRESS (CONCENTRATION OF NITRIC OXIDE AND TOTAL LIPOPEROXIDATION IN ITS MAIN COMPONENTS: MALONDIALDEHYDE AND 4-HYDROXYALKENE) IN CARDIOMYOCYTES DURING THE AGING PROCESS IN RATS TREATED WITH RESVERATROL. RATS WERE DIVIDED INTO 4 GROUPS ACCORDING TO THE FOLLOWING CATEGORIES: CONTROL (WITHOUT TREATMENT), NEGATIVE CONTROL GROUP (ADMINISTERED WITH PHYSIOLOGICAL SOLUTION WITH 10% ETHANOL), POSITIVE CONTROL GROUP (ADMINISTERED WITH VITAMIN E, 2 MG/KG/DAY), AND GROUP ADMINISTERED WITH RESVERATROL (10 MG/KG/DAY); THESE GROUPS IN TURN WERE DIVIDED INTO 2, 4, 6, AND 8 MONTHS OF TREATMENT. THE ANALYSIS OF NITRIC OXIDE SHOWED A DECREASED LEVEL IN THE CARDIAC TISSUE IN THE GROUPS TREATED WITH RESVERATROL; THE SAME OCCURS WHEN TOTAL LIPOPEROXIDATION IS ANALYZED. THE ENZYMATIC ACTIVITY STUDIED (CATALASE AND SUPEROXIDE DISMUTASE) DID NOT PRESENT SIGNIFICANT CHANGES WITH RESPECT TO THE CONTROLS. IT IS CONCLUDED THAT THE CARDIOPROTECTIVE EFFECT OF RESVERATROL IS DUE TO THE ANTIOXIDANT EFFECT AND OTHER ANTIAGING EFFECTS AND NOT TO THE ACTIVATION OF THE ENZYMES CATALASE AND SUPEROXIDE DISMUTASE.

THE DIF (INTEGRAL FAMILY DEVELOPMENT) FOOD RATIONS PROGRAM PROVIDES HOT BREAKFASTS, THUS CONTRIBUTING TO NUTRITIONAL IMPROVEMENT THROUGH A DAILY RATION OF HOT BREAKFASTS, A FOOD AID PROGRAM BY THE GOVERNMENT. HOWEVER, THEY LACK SYSTEMATIC EVALUATIONS THAT ALLOW ATTRIBUTING A CHANGE OR BENEFIT DUE TO ITS IMPLEMENTATION. OBJECTIVES: EVALUATE THE ENERGY AND NUTRIENT CONTRIBUTION OF THE HOT BREAKFAST OFFERED TO PRESCHOOLERS ATTENDING THE COMMUNITY CHILD ASSISTANCE CENTER (CAIC) OF THE MUNICIPALITY OF SAN MIGUEL XOXTLA, MEXICO, AND COMPARE THE CONTRIBUTION OF NUTRIENTS WITH THE IDR FOR THIS POPULATION. METHODS: DESCRIPTIVE AND ANALYTICAL CROSS-SECTIONAL STUDY. ONE HUNDRED CHILDREN BETWEEN 3 AND 5 YEARS OF AGE WHO PARTICIPATE IN THE DIF HOT BREAKFAST PROGRAM, WHO WERE WEIGHED, MEASURED AND TOOK PERSONAL DATA SUCH AS AGE, DISEASE, PREVIOUS MEDICAL TREATMENTS AND DATA PARTICIPATED WITH INFORMED CONSENT OF THE PARENTS SOCIOECONOMIC THE BREAKFAST EVALUATION WAS CARRIED OUT THROUGH THE PRECISE WEIGHING METHOD, THE STATISTICAL ANALYSIS OF THE DATA OBTAINED WAS FINALLY PERFORMED AND COMPARED WITH THE OFFICIAL MEXICAN STANDARD FOR SCHOOL BREAKFASTS. RESULTS: THE ENERGY CONTRIBUTION OF THE HOT BREAKFAST WAS 22.53 ± 3.3%, WHICH DOES NOT COVER THE 25-30% INDICATED IN NOM-169-SSA-1-1998 (OFFICIAL MEXICAN STANDARD FOR SCHOOL BREAKFAST), THE MOST CONSUMED FOODS IT WAS FRUITS AND LEGUMES, A GROUP THAT IS ALMOST NOT CONSUMED IS THAT OF MEAT AND FISH (CONSUMPTION IS MOSTLY CHICKEN AND RARELY TUNA). THE CALORIC PROFILE OF BREAKFAST WAS 13.3% PROTEIN, 16.14% LIPIDS AND 62.19% CARBOHYDRATES. CONCLUSIONS: THE HOT SCHOOL BREAKFAST OF THE DIF PROVIDED IN THE CAIC IS VARIED AND ALMOST SUFFICIENT AND MOST MICRONUTRIENTS COVER BETWEEN 25-30% OF THE RECOMMENDED DAILY INTAKES. THE IMPROVABLE CHARACTERISTICS OF BREAKFAST ARE A GREATER CONTRIBUTION OF ENERGY THROUGH A GREATER CONSUMPTION OF HEALTHY FATS, SUCH AS THOSE FROM MILK AND DERIVATIVES SUCH AS CHEESE AND YOGURT.

UNA PARTE IMPORTANTE DE LOS ALIMENTOS PRODUCIDOS EN EL MUNDO SE TRANSFORMAN EN PÉRDIDAS Y DESPERDICIOS, LO QUE IMPACTA A NIVEL SOCIAL, ECONÓMICO Y AMBIENTAL. SE ESTIMA QUE 1.300 MILLONES DE TONELADAS DE ALIMENTOS AL AÑO SE CONVIERTEN EN DESPERDICIOS. DAR PRIORIDAD A ESTA PROBLEMÁTICA PERMITE CONCRETAR LA TRANSICIÓN HACIA SISTEMAS ALIMENTARIOS SOSTENIBLES, PARA FAVORECER EL USO EFICIENTE DE LOS RECURSOS NATURALES, DISMINUIR EL IMPACTO DE GLOBAL Y MATERIALIZAR LA SEGURIDAD ALIMENTARIA Y LA NUTRICIÓN. LOS CONSUMIDORES CUMPLEN UN ROL FUNDAMENTAL EN LA OCURRENCIA DE ESTAS PÉRDIDAS Y DESPERDICIOS. OBJETIVO: ANALIZAR EL COMPORTAMIENTO ALIMENTARIO FAMILIAR FRENTE A LAS PÉRDIDAS Y DESPERDICIOS DE ALIMENTOS EN HOGARES VULNERABLES DE LA REGIÓN DE ÑUBLE. MATERIAL Y MÉTODO: ESTUDIO DESCRIPTIVO DE CORTE TRANSVERSAL, CONTÓ CON LA PARTICIPACIÓN DE FAMILIAS DE HOGARES VULNERABLES DE LA REGIÓN DE ÑUBLE, SE APLICÓ UN CUESTIONARIO VALIDADO PARA CARACTERIZACIÓN SOCIODEMOGRÁFICAS Y VARIABLES DEL COMPORTAMIENTO FAMILIAR EN LOS HOGARES Y ESTIMACIÓN DE LAS PDA (PERDIDAS Y DESPERDICIOS DE ALIMENTOS). RESULTADOS: UN 74% DE LOS HOGARES SE CLASIFICÓ CON UN COMPORTAMIENTO ?INDIFERENTE? RESPECTO A LA PDA Y SEGÚN LOS GRAMOS DE PDA SEMANALES POR HOGAR UN 38,9% CLASIFICÓ CÓMO HOGAR ?CONSCIENTE?. LA MEDIANA DE GRAMOS DE PDA SEMANALES DE LOS HOGARES FUE DE 2.400 GR. LOS ALIMENTOS CON MAYOR DESPERDICIO FUERON PAN (10.600 GR), RESTOS DE COMIDA (10.000 GR), VERDURAS (6.400 GR), FRUTAS Y PAPAS (6.000 GR). CONCLUSIONES: SE PIERDEN ALREDEDOR DE DOS KILOS Y MEDIO DE ALIMENTOS SEMANALES EN LAS FAMILIAS VULNERABLES DEL ESTUDIO. DESTACA EL COMPORTAMIENTO FAMILIAR INDIFERENTE FRENTE A ESTA PROBLEMÁTICA. SE EVIDENCIA LA NECESIDAD DE SENSIBILIZAR A LA POBLACIÓN EN ESTOS TEMAS CON EL DESARROLLO DE ESTRATEGIAS EDUCATIVAS QUE PERMITAN MITIGAR EL DESPERDICIO DE ALIMENTOS PARA CONTRIBUIR CON LA SEGURIDAD ALIMENTARIA Y LA ADECUADA NUTRICIÓN EN POBLACIÓN VULNERABLE.

AS THE POPULATION AGES, GREATER ATTENTION TO AGE-RELATED HEALTH PROBLEMS RELATED TO DIET AND LIFESTYLES IS NEEDED. HERE, WE SOUGHT TO EVALUATE THE ASSOCIATIONS BETWEEN DEMOGRAPHIC AND CLINICAL CHARACTERISTICS AND FOOD INSECURITY WITH THE QUALITY OF DIET OF NON-INSTITUTIONALIZED ELDERLY FROM A SOUTHERN CHILEAN COMMUNE. WE PERFORMED AN ANALYTICAL CROSS-SECTIONAL STUDY IN A SAMPLE OF 376 OLDER ADULTS. NUTRITIONAL STATUS WAS EVALUATED THROUGH ANTHROPOMETRIC MEASUREMENTS. QUALITY OF DIET WAS DETERMINED BY THE HEALTHY EATING INDEX (HEI), OBTAINED THROUGH THE FREQUENCY OF CONSUMPTION QUESTIONNAIRE. SOCIOECONOMIC, DEMOGRAPHIC, AND LIFESTYLE VARIABLES WERE ALSO COLLECTED. ORDINAL LOGISTIC AND POISSON REGRESSION MODELS WERE APPLIED TO STUDY ASSOCIATIONS WITH QUALITY OF DIET. THE SAMPLE CONSISTED OF MORE WOMEN (81.6%) THAN MEN (18.4%). MOST OLDER ADULTS WERE FOUND TO LIVE IN A SITUATION OF VULNERABILITY OR POVERTY (82.4%), WITH MOST HAVING FOOD SECURITY (65.7%). ACCORDING TO THE HEI, ONLY 14.1% HAD A GOOD QUALITY OF DIET, 83.8% HAD DIET IN NEED OF IMPROVEMENT, AND 2.1% HAD AN UNHEALTHY DIET. THERE WAS AN ASSOCIATION OF FOOD INSECURITY AND CARDIOVASCULAR RISK (ACCORDING TO WAIST CIRCUMFERENCE) WITH LOWER QUALITY OF DIET CATEGORIES. HOWEVER, AN ASSOCIATION WITH THE UNHEALTHY QUALITY OF DIET CATEGORY WAS NOT CONFIRMED WITH POISSON REGRESSION ANALYSIS, WHICH WAS POSSIBLY DUE TO THE LOW NUMBER OF SUBJECTS IN THAT CATEGORY (N = 8, 2.1%). OTHER MODIFIABLE FACTORS LIKE PHYSICAL ACTIVITY, HOURS OF SLEEP, AND POLYPHARMACY WERE NOT ASSOCIATED WITH LOWER QUALITY OF DIET CATEGORIES. SOCIOECONOMIC STATUS, WHICH IS A STRUCTURAL HEALTH DETERMINANT, WAS NOT ASSOCIATED WITH DECREASED QUALITY OF DIET. SINCE THIS WAS A CROSS-SECTIONAL STUDY PERFORMED ON A SMALL SAMPLE FROM A CHILEAN COMMUNE, DIRECTIONALITY OF ASSOCIATIONS CANNOT BE DISCERNED, AND FUTURE LONGITUDINAL STUDIES COULD AIM TO BETTER CHARACTERIZE THESE ASSOCIATIONS IN LARGER SAMPLES OF ELDERLY PATIENTS.

SOSTENIBILIDAD ALIMENTARIA Y PREVALENCIA DE CONSUMO DE PREPARACIONES TRADICIONALES Y TÍPICAS EN HOGARES DEL CENTRO-SUR DE CHILE. INTRODUCCIÓN. LAS PREPARACIONES TRADICIONALES TÍPICAS INCLUYEN INGREDIENTES MÍNIMAMENTE PROCESADOS, PROVENIENTES DE LA AGRICULTURA LOCAL, RAÍCES Y TRADICIONES DE UN TERRITORIO. A NIVEL MUNDIAL LA POBLACIÓN HA CAMBIADO SUS PATRONES DIETÉTICOS, INCORPORANDO ALIMENTOS ULTRAPROCESADOS IMPACTANDO LA SALUD POBLACIONAL Y PLANETARIA.