Relación entre los condicionantes de la autonomía culinaria y el consumo de ultraprocesados en hogares de la región de Santa Fe capital y Paraná
The quality of food is determined by type, quantity and quality of food. The knowledge for its choice and combination, skills, culture, socioeconomic environment, purchasing power, time and physical access condition the construction of the dish. The study carried out had a quantitative, observationa...
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| Autores principales: | , |
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Facultad de Bioquímica y Ciencias Biológicas (UNL)
2025
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| Acceso en línea: | https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FABICIB/article/view/13497 |
| Aporte de: |
| Sumario: | The quality of food is determined by type, quantity and quality of food. The knowledge for its choice and combination, skills, culture, socioeconomic environment, purchasing power, time and physical access condition the construction of the dish.
The study carried out had a quantitative, observational, descriptive and cross-sectional approach. 93 households were evaluated, where an adult was invited to participate through informed consent (via WhatsApp) to complete a survey.
Among the variables that were analyzed are: economic availability, mobility, time, planning for purchase and preparation, frequency of consumption of PUP, culinary skills (HC). The data was processed in Microsoft Excel with descriptive statistics and associations were sought (chi-square, α: 0.05).
53.7% of the households consumed more than twice a week (High-PUP) and 46.2% once a week or never (Low-PUP). 84.9% spent less than 50% of their income on food, they had fresh and dry food, except legumes, nuts and seeds. They had mobility, access to places of purchase, time and HC.
The importance attributed to homemade meals was associated with the consumption of PUPs. Among the most consumed are those that accompany breakfasts, snacks, snacks and preferably in the child population. |
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