Efecto del consumo de alimentos preparados en el hogar y adquiridos en la escuela sobre el perfil lipídico de escolares en Maracaibo, Venezuela
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Fecha
2018
Autores
Alfonzo, Narly
Abreu, Marioly De
García, María
Rincón, Yuslemi
Carrillo, Marisol
Amell, Anilsa
Chávez-Castillo, Mervin
Rojas, Joselyn
Martínez, María S.
Salazar, Juan
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Cooperativa servicios y suministros 212518 RS
Resumen
Propósito: En décadas recientes, ha aumentado en la población
infantil la prevalencia de enfermedades como obesidad
y dislipidemias, de manera atribuible a prácticas propias
de la sociedad occidentalizada. Esto incluye sobreingesta
calórica, incluso en el desayuno, una particularmente
importante para ésta demografía. Por lo tanto, el objetivo
de este estudio fue analizar efecto del consumo de alimentos
preparados en el hogar (APH) o alimentos adquiridos en
la institución educativa (AIE) y la ingesta nutricional diaria
en el perfil lipídico de escolares normopeso de la parroquia
Raúl Leoni del Municipio Maracaibo, Venezuela.
Materiales y Métodos: Estudio cuantitativo, transversal
y de campo en 52 escolares de ambos sexos pertenecientes
a 2 colegios privados de la Parroquia Raúl Leoni del
Municipio Maracaibo, Estado Zulia; con edades comprendidas
entre 8-10 años, e Índice de Masa Corporal clasificado
normopeso para su edad y sexo. Se determinaron
los parámetros antropométricos y perfil lipídico de los
participantes; y se obtuvo la frecuencia de consumo de
alimentos y el contenido nutricional de su desayuno e ingesta
diaria mediante un recordatorio de 24 horas tipo
encuesta, cuyos datos fueron procesados según la Tabla
de Composición de Alimentos de Venezuela.
Resultados: Las proporciones de adecuación nutricional
de calorías, grasas y carbohidratos fueron excesivas en los
niños que desayunan AIE, y significativamente superiores
a los que desayunan APH (p<0,011; p<0,002 y p<0,002,
respectivamente). No se objetivaron diferencias entre los
parámetros bioquímicos. Los alimentos más frecuentemente
consumidos en ambos grupos incluyeron frituras.
No se encontró relación entre los valores de perfil lipídico
y la proporción de adecuación nutricional de calorías, proteínas,
carbohidratos o grasas en ningún grupo (p>0,05).
Conclusiones: En la población estudiada, los escolares
que desayunan AIE reciben un aporte excesivo de calorías,
grasas y carbohidratos; no obstante, este excedente no
parece influir significativamente sobre su perfil lipídico.
Background and Objectives: In recent decades, the prevalence of diseases such as obesity and dyslipidemia has increased among children, often attributed to practices typical of Westernized societies. This includes excess calorie intake in all meals including breakfast, which is particularly important in this demography. Therefore, the objective of this study was to assess the effect of homeprepared meals (HPM) or school-offered meals (SOM) and daily nutritional intake in the blood lipid profile of normalweight school-aged children from the Raúl Leoni parish in the Maracaibo Municipality, Venezuela. Materials and Methods: Quantitative, cross-sectional, field study carried out in 52 children of both genders from 2 private middle schools from the Raúl Leoni parish in the Maracaibo Municipality, aged 8-10 years, and with normal Body Mass Index values for their age and gender. Participants had their anthropometric measures and blood lipid profiles determined. Food intake frequency and the nutritional content of breakfast and daily intake were assessed with a 24-hour recall survey. This data were processed according to Venezuela’s Food Composition Table. Results: The nutritional adequacy proportions of calories, fats and carbohydrates were excessive in children who had SOM, and significantly greater than those who had APH (p<0.011; p<0.002 y p<0.002, respectively). There were no differences regarding blood lipids. The most frequently consumed foods included fried goods in both groups. No association was found between blood lipids and nutritional adequacy proportions of calories, protein, carbohydrates or fats in either group (p>0.05). Conclusions: In the population studied, children who had SOM show excess intake of calories, fats and carbohydrates; nevertheless, this does not appear to affect their blood lipids significantly.
Background and Objectives: In recent decades, the prevalence of diseases such as obesity and dyslipidemia has increased among children, often attributed to practices typical of Westernized societies. This includes excess calorie intake in all meals including breakfast, which is particularly important in this demography. Therefore, the objective of this study was to assess the effect of homeprepared meals (HPM) or school-offered meals (SOM) and daily nutritional intake in the blood lipid profile of normalweight school-aged children from the Raúl Leoni parish in the Maracaibo Municipality, Venezuela. Materials and Methods: Quantitative, cross-sectional, field study carried out in 52 children of both genders from 2 private middle schools from the Raúl Leoni parish in the Maracaibo Municipality, aged 8-10 years, and with normal Body Mass Index values for their age and gender. Participants had their anthropometric measures and blood lipid profiles determined. Food intake frequency and the nutritional content of breakfast and daily intake were assessed with a 24-hour recall survey. This data were processed according to Venezuela’s Food Composition Table. Results: The nutritional adequacy proportions of calories, fats and carbohydrates were excessive in children who had SOM, and significantly greater than those who had APH (p<0.011; p<0.002 y p<0.002, respectively). There were no differences regarding blood lipids. The most frequently consumed foods included fried goods in both groups. No association was found between blood lipids and nutritional adequacy proportions of calories, protein, carbohydrates or fats in either group (p>0.05). Conclusions: In the population studied, children who had SOM show excess intake of calories, fats and carbohydrates; nevertheless, this does not appear to affect their blood lipids significantly.
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Palabras clave
Hábitos alimentarios infantiles, Desayuno, Alimentación escolar, Calorías, Perfil lipídico, Children’s alimentary habits, Breakfast, School meals, Calories, Blood lipids