Estado nutricional y su relación con la seguridad alimentaria en el medio rural de Oaxaca

  1. Angeles Coronado, Imelda A. 1
  2. Herrera Haro, José G. 1
  3. Barcena Gama, Ricardo 1
  4. Ortega Cerrilla, María Esther 1
  5. León Merino, Aurelio 1
  6. Periago-Castón, María J. 2
  7. Martínez Castañeda, Francisco E. 3
  8. Jerez Salas, Martha Patricia 4
  1. 1 Colegio de Postgraduados Campus Montecillo
  2. 2 Universidad de Murcia
    info

    Universidad de Murcia

    Murcia, España

    ROR https://ror.org/03p3aeb86

  3. 3 Universidad Autónoma del Estado de México
    info

    Universidad Autónoma del Estado de México

    Toluca de Lerdo, México

    ROR https://ror.org/0079gpv38

  4. 4 Instituto Tecnológico del Valle de Oaxaca
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Journal:
Agricultura, Sociedad y Desarrollo

ISSN: 1870-5472,  2594-0244

Year of publication: 2021

Volume: 18

Issue: 4

Pages: 623-634

Type: Article

DOI: 10.22231/ASYD.V18I4.1547 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Agricultura, Sociedad y Desarrollo

Abstract

The perception of food security does not guarantee an appropriate nutritional status, since the latter is influenced by the age and physiological condition of the individual and not by the sensation of satiety. The objective of this study was to relate the family’s perception of its food security (FS) with the diversity of foods available and the contribution of macronutrients to their diet. For this purpose, 100 families were sampled to determine which type and the amount of foods consumed, as well as the contribution of proteins, fats and carbohydrates to the total caloric value (TCV), and the FS perception. The results suggest that social backwardness and the age of members of the family negatively affect the status of FS. The contribution of proteins to the TCV was adjusted to official recommendations of around 12%, while fat had a contribution lower than 25%, and carbohydrates more than 60%. The contribution of 80% of energy consumed comes from maize, wheat, bean, oil, rice and meats, in lower proportion. The conclusion is that energy, protein and fat intake are independent from the FS perception of families.

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Data source: Dialnet