Intervención temprana educativa sobre hábitos alimentarios como estrategia de prevención en amas de casa

Melissa Daniela González-Hinojosa; Rocío Margarita Uresti-Marín; Juan Francisco Castañón-Rodríguez

doi:10.19136/hs.a21n3.4777

Authors

Melissa Daniela González-Hinojosa Autonomous University of Tamaulipas https://orcid.org/0000-0003-3145-0285
Rocío Margarita Uresti-Marín Autonomous University of Tamaulipas https://orcid.org/0000-0002-6918-6187
Juan Francisco Castañón-Rodríguez Autonomous University of Tamaulipas https://orcid.org/0000-0002-5537-9965

DOI:

https://doi.org/10.19136/hs.a21n3.4777

Abstract

Objective: To carry out an early educational intervention to strengthen the knowledge about healthy eating habits in homemakers of the Central Zone of Nuevo Padilla, Tamaulipas, Mexico.

Materials and Methods: A health diagnosis was required previously applied early educational intervention, in which the determining factors, damages, services and resources for health were identified. Subsequently, it was proposed to carry out an educational intervention through a program aimed at homemakers, giving three presentations with selected topics of food and nutrition and two practical workshops where 50 housewives participated within the intervention area, whose duration was from April to June 2021. The level of knowledge acquired before and after the intervention was analyzed using a Man-Whitney non-parametric test (P˂0.01) for the analysis of the variables of the healthy eating habits knowledge of the questionnaire, an analysis of variance (ANOVA) (P˂0.0318).

Results: In the health diagnosis, 14 health problems were identified, being the inadequate diet one of the main problems detected. During the early educational intervention, it was observed that the knowledge acquired about healthy eating habits increased by 14% in all the participants. For its part, in the application of the questionnaire on the knowledge of healthy eating habits, it increased mainly on the following points: the definition of diet (72%), food groups (14%), organoleptic properties (78%), correct intake of water (30%), the combination of legumes with cereals (6%), moderate fat consumption (12%) and industrialized foods (26%).

Conclusions: With the early educational intervention applied to homemakers, it was possible to increase the degree of knowledge about healthy eating habits, contributing to leading a healthier lifestyle.

Keywords: Eating habits; Early educational intervention; Health; Prevention

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Author Biographies

Melissa Daniela González-Hinojosa, Autonomous University of Tamaulipas

Graduate in Nutrition. Master in Public Health. Research professor of the Bachelor's Degree in Nutrition at the Academic Unit of Social Work and Sciences for Human Development, Autonomous University of Tamaulipas, Ciudad Victoria, Tamaulipas, Mexico.

Rocío Margarita Uresti-Marín, Autonomous University of Tamaulipas

Biochemistry graduate. Master in Food Sciences and Technology. Doctor in Environmental and Food Sciences. Research professor of the Bachelor's Degree in Nutrition at the Academic Unit of Social Work and Sciences for Human Development, Autonomous University of Tamaulipas, Ciudad Victoria, Tamaulipas, Mexico.

Juan Francisco Castañón-Rodríguez, Autonomous University of Tamaulipas

Full-time professor at the Autonomous University of Tamaulipas assigned to the Academic Unit of Social Work and Sciences for Human Development, located in Cd. Victoria, Tamaulipas, Mexico. He is a member of the National System of Researchers level I and PRODEP profile; He obtained the degree of Doctor in Food Sciences from the Technological Institute of Veracruz, the degree of Master in Food Sciences and Technology from the Autonomous University of Tamaulipas and the Bachelor of Biological Pharmaceutical Chemist from the Juárez University of the State of Durango. He is a professor of the Bachelor's Degree in Nutrition. He has given workshops focused on the development of food products through the comprehensive use of agricultural products, he has participated in different national and international conferences; he has

published articles in indexed journals and stays in different national higher education institutions and research centers; He has participated in research projects. He is part of the consolidated academic body “Knowledge Management and Transfer”, belongs to the SAPDA Network, Mexican Society of Nutrition and Food Technology, Mexican Association of Food Sciences, A.C. and the Mexican Federation of Sports Nutrition; He is a member of the catalog of researchers of the DELFÍN program and advisor to the research summers of the Mexican Academy of Sciences.