Propuesta de un modelo conceptual para el estudio de los ambientes alimentarios en Chile

Abstract

Rev Panam Salud Publica 41, 20171 Este es un artículo de acceso abierto distribuido bajo los términos de la licencia Creative Commons Attribution-NonCommercial-NoDerivs 3.0 IGO, que permite su uso, distribución y reproducción en cualquier medio, siempre que el trabajo original se cite de la manera adecuada. No se permiten modificaciones a los artículos ni su uso comercial. Al reproducir un artículo no debe haber ningún indicio de que la OPS o el artículo avalan a una organización o un producto específico. El uso del logo de la OPS no está permitido. Esta leyenda debe conservarse, junto con la URL original del artículo. Existe consenso acerca de que los enfoques de intervención individual no son suficientes para mejorar conductas de la población (1). Así, la noción de ambiente alimentario (AA) ha ganado espacio en la literatura que estudia la conducta alimentaria (CA), al constituir un factor fundamental que interviene, mediante la facilitación o la obstaculización, la elección y el consumo de alimentos (2-4). De esta forma, la conducta de un individuo solo puede orientarse a realizar elecciones alimentarias saludables si cuenta con un ambiente con disponibilidad y acceso a los alimentos (2, 5).Entonces, estudiar los AA se vuelve imperante, para comprender cómo las conductas individuales son condicionadas por contextos mayores y para orientar intervenciones nutricionales colectivas implementadas en el nivel local, regional o nacional. De esta manera, la elaboración de modelos conceptuales integradores, con pertinencia nacional, permite comprender RESUMEN Objetivo. Describir una propuesta de modelo conceptual para sistematizar los factores que condicionan los ambientes alimentarios y la forma en que estos se expresan en la conducta alimentaria de la población chilena. Métodos. Estudio realizado en Chile que incluyó cuatro etapas secuenciales e iterativas Palabras claveAmbiente; conducta alimentaria; determinantes sociales de la salud; Chile.

Potential for healthy eating in a Brazilian public university food environment

“…In addition, other factors of interest about the organizational environment such as food policies, spaces and time made available to the community that attends the campus to have their meals, water supply, informal market, virtual context, among others [4,37] were not evaluated in this study.…”

“…It is made up of physical [accessibility, availability, quality, and promotion], economic [price], sociocultural [norms and behavior] and political [government policies] elements [2]. When these spaces are located in institutions such as schools, colleges and hospitals, they are called organizational food environments [3,4]. Institutions can act by modifying the organizational food environment through internal policies to regulate food services (authorized or own), in order to encourage the availability of healthy foods and reduce the availability of those considered to be a risk to health.…”

“…Studies indicate that the diet quality is related to the food environment, whose characteristics can create barriers or incentives to the adoption of healthy food choices [3,4,8,9]. In food environments, the barriers to healthy eating are, mainly, the poor supply of healthy items and the encouragement of the consumption of large portions or the consumption of items with high energy density, while among the incentives for healthy food consumption, the following should be considered: availability of healthy items at affordable prices, nutritional information about foods and preparations, visual highlights of healthy options, availability of reduced portions at low cost and possibility of sharing portions with no change in meal price [9][10][11][12].…”

Ambiente alimentar de terminais rodoviários da região metropolitana do Rio de Janeiro

“…Unregulated commercial practice was considered as informal, including those carried out in mobile structures, such as stalls, tents, carts, or street vendors who used styrofoam boxes or hooks to display products. 13 , 17 .…”

Development and Application of Healthiness Indicators for Commercial Establishments that Sell Foods for Immediate Consumption

“…The food environment can be defined as “the physical, economic, political and socio-cultural context in which consumers engage with the food system to acquire, prepare and consume food” [ 1 ]. Different conceptual models for characterizing the food environment have been proposed in recent decades [ 2 , 3 , 4 , 5 , 6 ]. Among them, the model proposed by Glanz et al (2005) [ 3 ] has been widely adopted in studies that seek to characterize food environments in different settings [ 7 , 8 ] and examine their association with health outcomes [ 9 , 10 , 11 ].…”