Hábitos alimentarios de los estudiantes de la carrera de odontología y enfermería de la UCSG en el periodo de mayor confinamiento por Covid-19.

Abstract

The present investigation was participatory; of a non-experimental method with a focus from the quantitative and analytical point of view, where the information was obtained through an Online survey and Frequency of Consumption in order to determine the eating habits of the students of the Nursing and Dentistry career of the Faculty of Medicine of the UCSG during the period of greatest confinement by Covid-19. The sample of 137 students, 71 from Dentistry and 66 from Nursing, was obtained taking into account the inclusion and exclusion criteria.The results obtained through the frequency of consumption reveal the changes produced due to confinement, the lack of physical activity of 34% of the total population studied stands out, which reflects an increase in weight and that their lifestyle does not healthy is due to sedentary lifestyle. Insufficient water consumption is another risk factor for students, insufficient consumption of: dairy products 95.5%, fish 43%, vegetables 69.95%, whole fruits not in juice with it 67%, oils vegetables (olive, corn, sunflower, canola, palm and soy) with 82% - While the consumption of eggs 42%, lean meats 51.60 and sausages 52.5% was found at the high level. Only the frequency of consumption of refined cereals (bread / white rice / wheat flour) of 92% is at the recommended level. It was also determined that 64% (87 students) consumed foods high in sugar, salt, carbohydrates and saturated fat (french fries, hamburger, hot dog). Which are triggers for Chronic Non-Communicable Diseases such as Metabolic Syndrome, Diabetes, in most cases, derived from excessive consumption of unhealthy foods.