Living and eating conditions linked to the occurrence of chronic noncommunicable diseases among older adults.

Abstract

Population aging is defined as a process of change in the structure by age of the population, the result of the evolution of the components of demographic change. Multicausal process, derived from a complex association of interactions and modifications structural, functional, biological, psychological and sociocultural. The food intersects with each of the aforementioned dimensions and is the subject of interest in this work. It starts from recognizing it as a practice located in a time / space, but also in the body. In old age it constitutes a moment of balance in terms of social, cultural and environmental relations, affecting the health of the elderly.

The aim was to analyze the living conditions involved in the development of the food practices of the elderly (PAM) of Córdoba, potentially associated with the development of chronic noncommunicable diseases, 2017 - 2018.

A cross-sectional analytical study was conducted with qualitative quantitative methodological triangulation. Non-probabilistic sample (n = 384) by installments according to the level of education achieved - according to the 2013 Permanent Household Survey - considering PAM of Córdoba. A semi-structured questionnaire was implemented, based on the parameters of the National Survey on Quality of Life of Older Adults 2012 and the PAHO Health, Welfare and Aging Survey; along with participant observations, field logbooks and interviews.

The PAMs configure their health from the singular, where 76% identified food transformations at this stage recognizing as causes: old age needs, health problems (diabetes, hypertension, cholesterol, overweight and obesity) and changes in structure and dynamics family; the particular, where food is recognized as a facilitator of meeting with peers motivated by the care of one's own health; and the general thing that recognizes a situation between a new paradigm about the conception of aging (active) and the real conditions for aging

Health, as food, defined individually as a disease, becomes an integral issue that can be thought of and addressed with Others. Thus, singular and particular living conditions condense on a general level, which recognizes aging as a process, conditioned by individual and contextual characteristics.