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Facultad de Estudios Superiores Zaragoza, UNAM
Revista
Repositorio
Contacto
Revistas UNAM. Dirección General de Publicaciones y Fomento Editorial, UNAM en revistas@unam.mx
Autor(es)
Delgado Jacobo, Dolores Patricia
Tipo
Artículo Técnico-Profesional
Área del conocimiento
Medicina y Ciencias de la Salud
Título
Grasa y chile: ingredientes cotidianos en las mesas mexicanas
Fecha
2023-02-15
Resumen
The “distance” feeding pandemic has forced the population to change their lifestyle, including their diet. Although the food style in Mexico has undergone many changes throughout its history, from the nomadic era to the pre-Hispanic and colonial times to westernization. In this journey, some Mexican nutrients have survived the changes, such as corn, beans, chili, tomato and avocado, varying their preparation and preservation. The incorporation of animal fat derived from pork, chicken or beef has enriched the preparation of “typical” foods such as carnitas, quesadillas or tamales. In pandemic years (2020 and 2021) their access was facilitated by home delivery services. The present work consisted of reviewing the dietary lifestyle in confinement through scientific reports, which allowed us to obtain a current description of the effects of the pandemic on the diet of the Mexican population. In addition to the effects on the prevalence of chronic non-communicable diseases such as overweight and obesity.
Tema
lifestyle; feeding; confinement; nutrition; diet; estilo de vida; alimentación; confinamiento; nutrición; dieta
Idioma
spa
ISSN
ISSN electrónico: 2007-5502
