Mitos de alimentación en estudiantes de la Universidad Nacional de Trujillo-filial Huamachuco-semestre 2021-I
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Date
2022
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Universidad Nacional de Trujillo
Abstract
La presente investigación constituye un estudio descriptivo basado en la identificación de los principales mitos alimentarios que tienen los estudiantes de la Universidad Nacional de Trujillo-Filial Huamachuco. En ella se identificaron los principales mitos relacionados al consumo de bebidas, carbohidratos, leche y productos lácteos, huevos y ovoproductos, verduras y hortalizas, frutas, grasas, vitaminas, minerales, combinación de alimentos, dulces y postres, así de como de hábitos y comportamientos alimentarios. Se aplicó un cuestionario de Google Drive el cual fue complementado por 62 estudiantes de Administración, 57 de Enfermería, 55 de Ingeniería de Minas y 86 de Ingeniería Agroindustrial.
Se ha identificado un mayor porcentaje (>50%) los siguientes mitos alimentarios: “que la mezcla de leche y jugo de naranja no se debe establecer porque se corta (79.37%)” y “considerar al néctar como un producto más saludable que las gaseosas (69.44%)”, “la miga de pan engorda más que la corteza (59.13%)”, “el pan integral no engorda (57.94%),” los huevos crudos son más nutritivos que los cocidos (57.14%)”, “la fragilidad de las uñas se debe a la falta de calcio (87.30%)”. Asimismo, se debe erradicar mitos como que “un excesivo consumo de limón produce anemia, porque destruye los glóbulos rojos (67.46%)”, que “la congelación de alimentos a un mes de su conservación genera una pérdida de sus vitaminas (65.48%)”, que “las conservas caseras, son las que mayores propiedades nutricionales poseen (71.03%)” y que “los dulces y postres producen hiperactividad en los niños (71.03%)”.
Faltarían más estudios científicos que evidencien la función de muchos compuestos activos a los cuales se les otorga propiedades beneficiosas o perjudiciales en la salud los cuales acrecientan mitos en el ámbito alimentario.
Instituciones del Estado como Municipalidades, Defensoría del Pueblo, Universidades o Ministerio de Salud deberían promover campañas más rigurosas a favor de hacer llegar la ciencia y el conocimiento científico en materia alimentaria a la ciudadanía para estar cada vez mejor informados y tomar mejores decisiones en beneficio de la salud.
ABSTRACT The present investigation constitutes a descriptive study based on the identification of the main alimentary myths that the students of the National University of Trujillo-Subsidiary Huamachuco have. It identified the main myths related to the consumption of beverages, carbohydrates, milk and dairy products, eggs and egg products, vegetables, fruits, fats, vitamins, minerals, food combinations, sweets and desserts, as well as habits and eating behaviors. A Google Drive questionnaire was applied, which was completed by 62 Administration students, 57 Nursing students, 55 Mining Engineering students and 86 Agroindustrial Engineering students. A higher percentage (>50%) has been identified the following food myths: "that the mixture of milk and orange juice should not be established because it is cut (79.37%)" and "considering nectar as a healthier product than soft drinks (69.44%)", "the breadcrumb is fattening more than the crust (59.13%)", "wholemeal bread is not fattening (57.9 %), "raw eggs are more nutritious than cooked (57.14%)”, "the fragility of the nails is due to the lack of calcium (87.30%)". Likewise, myths must be eradicated such as "excessive consumption of lemon produces anemia, because it destroys red blood cells (67.46%)”, that "freezing food a month after its conservation generates a loss of its vitamins (65.48%)”, that “homemade preserves are the ones with the highest nutritional properties (71.03%)” and that “sweets and desserts produce hyperactivity in children (71.03%)”. More scientific studies would be needed to show the function of many active compounds that are given beneficial or harmful properties in health, which increase myths in the food field. State institutions such as Municipalities, the Ombudsman, Universities or the Ministry of Health should promote more rigorous campaigns in favor of bringing science and scientific knowledge on food to the public to be better informed and make better decisions for the benefit of health.
ABSTRACT The present investigation constitutes a descriptive study based on the identification of the main alimentary myths that the students of the National University of Trujillo-Subsidiary Huamachuco have. It identified the main myths related to the consumption of beverages, carbohydrates, milk and dairy products, eggs and egg products, vegetables, fruits, fats, vitamins, minerals, food combinations, sweets and desserts, as well as habits and eating behaviors. A Google Drive questionnaire was applied, which was completed by 62 Administration students, 57 Nursing students, 55 Mining Engineering students and 86 Agroindustrial Engineering students. A higher percentage (>50%) has been identified the following food myths: "that the mixture of milk and orange juice should not be established because it is cut (79.37%)" and "considering nectar as a healthier product than soft drinks (69.44%)", "the breadcrumb is fattening more than the crust (59.13%)", "wholemeal bread is not fattening (57.9 %), "raw eggs are more nutritious than cooked (57.14%)”, "the fragility of the nails is due to the lack of calcium (87.30%)". Likewise, myths must be eradicated such as "excessive consumption of lemon produces anemia, because it destroys red blood cells (67.46%)”, that "freezing food a month after its conservation generates a loss of its vitamins (65.48%)”, that “homemade preserves are the ones with the highest nutritional properties (71.03%)” and that “sweets and desserts produce hyperactivity in children (71.03%)”. More scientific studies would be needed to show the function of many active compounds that are given beneficial or harmful properties in health, which increase myths in the food field. State institutions such as Municipalities, the Ombudsman, Universities or the Ministry of Health should promote more rigorous campaigns in favor of bringing science and scientific knowledge on food to the public to be better informed and make better decisions for the benefit of health.
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Keywords
Mitos alimentarios, hábitos de consumo, conocimiento alimentario