Examinando por Materia "Comidas"

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Acceso abierto
Main meals in schoolchildren from 3rd to 6th grade of primary school, Colegio Nacional María Auxiliadora, Independencia
(Universidad Privada Norbert Wiener, 2019-08-05) Portal Morales, Jandira Josselyn; Arevalo Marcos, Rodolfo Amado
Objective: The objective of the study is to describe the main meals of schoolchildren belonging to the 3rd to 6th grade of primary school, Colegio Nacional María Auxiliadora, Independencia, Lima 2019. Material and method: It is a quantitative, descriptive, cross-sectional research, The sample was 197 schoolchildren. A survey on eating habits, previously used by Arguedas Giraldo, was used. Results: 92.39% of schoolchildren skip dinner; 6.09% lunch and 1.52% breakfast. 89.34% of schoolchildren consume breakfast, lunch and dinner at home and 10.66% consume it outside the home. 15.7% of schoolchildren consume breakfast without company, the same occurs with lunch with 12.2% and dinner with 11.2%. Regarding the lunch box, 68.5% consume healthy liquids and 46% consume unhealthy liquids, 64.4% consume healthy foods (water or natural soft drink, sandwich and/or fruit) and 21.8% consume unhealthy foods (soda or packaged juice, candy and /or snack). Conclusions: The main meal that most schoolchildren skip is dinner 92.39%, lunch 6.1% and breakfast 1.5%. The place where they consume their main meals, the majority of schoolchildren 89.34% do so at home and the minority 10.66% do so outside the home. More than 80.7% of schoolchildren consume their main meals in the company of a family member. It is striking that 15.7% eat breakfast, 12.2% have lunch and 11.2% have dinner without company; finally, more than 60% of schoolchildren consume a healthy school lunch box.
Acceso abierto
Risk factors for gastric cancer in the adult population
(Universidad Privada Norbert Wiener, 1905-07-09) Callacna Silva, Miriam del Pilar; Deza Arana, María Sabina; Rivera Lozada de Bonilla, Oriana
Methodology: It is a systematic review of 10 articles, 30% from Colombia, 20% from Peru, Mexico and Ecuador respectively and 10% from Panama. The majority of articles are case-control studies with 70% and 30% cross-sectional studies. These articles were obtained from the Pubmed and scielo databases. Results: the 10 articles reviewed show that the risk factors for gastric cancer are: 40% salt, 30% alcohol consumption, 20% having a family history, not using adequate refrigeration to preserve food and low level of education, as well as foods exposed to smoke, cooking with firewood, consuming reheated foods, low consumption of fruits and vegetables and tobacco respectively. And 10% have inadequate eating habits, physical inactivity and a sedentary lifestyle, stress, pharmacological habits, as well as low socioeconomic level, being over 50 years old, having H. Pylori, consumption of red pork meat and sausages. 3 times a week and be female. Conclusion: High consumption of salt, as well as alcohol, constitutes 70% of the risk factors for gastric cancer.