TY - JOUR
T1 - Estudio exploratorio sobre conocimientos y frecuencia de consumo de productos procesados y ultraprocesados en estudiantes universitarios de Perú
AU - Mamani-Urrutia, Víctor
AU - Dominguez-Curi, Cesar H.
AU - Sosa-Macalupu, Marjhory A.
AU - Torres-Vicharra, Lourdes F.
AU - Bustamante-López, Alicia
N1 - Publisher Copyright:
© 2022 Sociedad Espanola de Nutricion Comunitaria. All rights reserved.
PY - 2022/1
Y1 - 2022/1
N2 - Background: The promotion of a healthy diet should take place at all levels, including the university community. The main objective was to explore the knowledge and frequency of consumption of processed and ultra-processed products in students of a private university in Lima-Peru. Methods: Cross-sectional, exploratory study, where a structured questionnaire was applied that collected information on 398 university students of both sexes, residents in Metropolitan Lima during the period from April to June 2019. Results: Of the total number of respondents, 50.8% study a career in Health Sciences. Most of the participants claimed to recognize a processed product (75.9%), however, only 43.4% of them gave valid examples. Regarding the term ultra-processed, only 18.1% claimed to have heard them and most of them confirmed with examples. Regarding the frequency of consumption, it was evidenced that bakery products (77.6%), cheeses (64.4%), cookies (56%), yogurts and sugary milk drinks (54.3%) and snacks (52.5%) were the most consumed in the week prior to the study. Regarding the frontal labeling, it was evidenced that 40.7% of the participants affirmed that they knew them. It was found that the main factor that influenced the dissemination of the existence of octagons (50%) was through the food industry who has already been implementing front labeling on their products that are sold for consumption. Conclusions: University students show insufficient knowledge about the differences between processed and ultraprocessed products, as well as a high frequency of consumption of these products, especially ultra-processed ones.
AB - Background: The promotion of a healthy diet should take place at all levels, including the university community. The main objective was to explore the knowledge and frequency of consumption of processed and ultra-processed products in students of a private university in Lima-Peru. Methods: Cross-sectional, exploratory study, where a structured questionnaire was applied that collected information on 398 university students of both sexes, residents in Metropolitan Lima during the period from April to June 2019. Results: Of the total number of respondents, 50.8% study a career in Health Sciences. Most of the participants claimed to recognize a processed product (75.9%), however, only 43.4% of them gave valid examples. Regarding the term ultra-processed, only 18.1% claimed to have heard them and most of them confirmed with examples. Regarding the frequency of consumption, it was evidenced that bakery products (77.6%), cheeses (64.4%), cookies (56%), yogurts and sugary milk drinks (54.3%) and snacks (52.5%) were the most consumed in the week prior to the study. Regarding the frontal labeling, it was evidenced that 40.7% of the participants affirmed that they knew them. It was found that the main factor that influenced the dissemination of the existence of octagons (50%) was through the food industry who has already been implementing front labeling on their products that are sold for consumption. Conclusions: University students show insufficient knowledge about the differences between processed and ultraprocessed products, as well as a high frequency of consumption of these products, especially ultra-processed ones.
KW - Eating habits
KW - Food Labeling
KW - Industrialized food
KW - University community
UR - http://www.scopus.com/inward/record.url?scp=85128863811&partnerID=8YFLogxK
M3 - Artículo
AN - SCOPUS:85128863811
SN - 1135-3074
VL - 28
SP - 58
EP - 68
JO - Revista Espanola de Nutricion Comunitaria
JF - Revista Espanola de Nutricion Comunitaria
IS - 1
ER -