Descriptive study on sociodemographic characteristics and eating patterns of the adult population of the town of Villa María, Córdoba 2019/2021

Abstract

Diet is one of the main factors associated with the occurrence of noncommunicable diseases (NCDs). A change in the eating pattern is observed with a progressive increase in the consumption of ultra-processed foods that contain a large amount of calories and little nutritional value and, on the other hand, a decrease in the consumption of healthy foods such as fruits, vegetables, legumes, whole grains and seeds. This trend has a direct impact on the increase in the epidemic of overweight and obesity, the main risk factor in the development of non-communicable diseases. Approaching nutrition in terms of eating patterns is of growing interest in nutritional epidemiology. The objective of the work is to identify eating patterns of the adult population of Villa María for the 2019/2021 period.

It is a descriptive, quantitative, cross-sectional study; the sample size was 130 people between 19 and 70 years old. A structured questionnaire consisting of two sections was used for data collection: one referring to bio-socio-cultural characteristics, anthropometric data and lifestyles, and another to habitual food consumption that included a food frequency questionnaire, then, through of the Factorial Analysis of Components method, the main eating patterns were created.

Regarding nutritional status, according to the BMI, more than half of the sample (52%) has some type of malnutrition by excess, from this 52%, 23% are women and 29% are men; the majority of the population is active in 49%. The total Energy Value was located with a minimum of 2200 Calories consumed per day and a maximum of 3200 Calories. 70% do not have the habit of smoking.

Based on the results, 2 eating patterns were identified, which were called Healthy Pattern and Unhealthy Pattern, the first presents high factor loads for vegetables and fruits and the second for baked goods, starchy vegetables, cheeses, meats, processed meats and sugary drinks. ; it is necessary to carry out food education to promote a regular intake of vegetables and fruits, and reduce consumption of baked goods, red and processed meats, starchy vegetables and sugary drinks to prevent the prevalence of malnutrition by excess and the occurrence of NCDs .