Risk factors of non-adherence to guidelines for the prevention of COVID-19 among young adults with asthma in a region with a high risk of a COVID-19 outbreak.

OBJECTIVE: SARS-CoV-2 disease 2019 (COVID-19) is highly contagious and spreads rapidly. The application of preventive measures has proven to be the best strategy to minimize the number of patients and the dissemination of and deaths from COVID-19. The objective of this study was to determine the risk factors that limit the adherence of asthmatic patients to measures that prevent COVID-19 among residents of a region with a high risk of a COVID-19 outbreak. METHODS: Through a cross-sectional study, data from 2,372 participants aged 16-24 years were analyzed. To collect their information, a questionnaire was constructed using the Google Forms tool. Due to the prevention measures in place for COVID-19, the home quarantine of many people, and the lack of socialization, the questionnaire was distributed through email (Internet) and WhatsApp. A logistic regression analysis was performed to determine the relationship between the variables. RESULTS: The prevalence of asthma was 12.2%, and non-adherence to the guidelines for the prevention of COVID-19 was 53.1%. Approximately 30.8% of asthma patients did not comply with the basic prevention measures for COVID-19. The results of the logistic regression analysis showed that being male, active smoking, and believing that COVID-19 is not a more severe disease for people suffering from asthma than others were associated with non-adherence to the basic protection measures established in the guidelines for the prevention of COVID-19. CONCLUSIONS: It is important for health professionals to advise asthma patients to comply with the basic measures of protection against COVID-19 and timely use medications for asthma control.

[Effect of a nutritional intervention on nutrient content in school snacks in public schools in Mexico]. / Efecto de una intervención nutricional sobre el contenido de nutrientes de los refrigerios escolares en escuelas de educación pública de México.

INTRODUCTION: nutritional interventions (IN) in schoolchildren allow for health promotion, physical activity, and nutrition actions for the prevention of malnutrition. OBJECTIVE: to evaluate the effect of an IN on the nutrient content in school snacks (ER) in public education schools in Mexico. METHODS: descriptive, longitudinal, and prospective study with a sample of 812 children were classified into intervention group (IG) and control group (GC). Anthropometric measurements (weight, height, waist circumference) were made to identify nutritional status (EN); to evaluate the ER, the food and beverages that the children took from home to consume during the break were recorded on a checklist; the IN was performed in the GI for 12 weeks with a 6-week reinforcement and the final evaluation was carried out that included EN and SP in both groups. RESULTS: a 1.4 % increase in overweight (SP) and obesity (OB) was observed in the GI, while in the GC it increased 5.5 %. In the CR, the GC showed a higher consumption of calories, carbohydrates, and sugars. In the intragroup analysis, the GI decreased carbohydrates, sugars. This intervention showed a small effect on the decrease of calories, carbohydrates and polyunsaturated acids of the GI compared to the GC. CONCLUSION: IN had a positive effect on the decrease in the energy and carbohydrate content of school snacks and therefore a slower trend in the prevalence of SP and OB in the GI compared to the GC.

[Lifestyle in university students during confinement by COVID-19]. / Estilo de vida en estudiantes universitarios durante el confinamiento por la pandemia de COVID-19.

Background: The COVID-19 pandemic impacted healthy eating and lifestyles. Objective: To determine the impact on diet and lifestyle in university students in the health area of the border areas of Mexico (Tamaulipas and Chiapas) during the confinement by COVID-19. Material and methods: This study was observational, descriptive, analytical, comparative cross-sectional, with convenience sampling with 409 students, 48.7% (199) from Tamaulipas, and 51.3% (210) from Chiapas. A survey with 30 items related to eating behavior and lifestyle was applied. Results: found an increase in obesity in Tamaulipas from 7.5% to 8.5% and in overweight in the state of Chiapas from 21.9% to 24.8% (p=0.001). A decrease in healthy eating was observed during confinement from 61.3% to 52.8% in Tamaulipas (p = 0.05) and from 70.5% to 57.1% in Chiapas (p = 0.001), with consumption of high carbohydrate foods (41.7%) and ultra-high-fat foods predominating on the northern border. processed (13.1%), while for the southern border there was a higher consumption of fruits and vegetables (35.2%) (p = 0.06). On both borders, physical activity decreased during confinement from 61.8% to 60.3% in Tamaulipas (p = 0.09) and 69.5% to 61.0% in Chiapas (p = 0.06). 52.3% and 52.4% of students in Tamaulipas and Chiapas also reported waking up during the night (p = 0.98). Conclusions: The diet and lifestyle of university students from the border areas of Mexico were affected during the confinement by COVID-19 with a decrease in the perception of healthy eating, an increase in the number of meals and a tendency to decrease in the number of meals. consumption of alcohol, tobacco and physical activity.

Introducción: la pandemia por COVID-19 impactó en la alimentación y en los estilos de vida saludables. Objetivo: determinar el impacto en la alimentación y el estilo de vida en los universitarios del área de la salud de las zonas fronterizas de México (Tamaulipas y Chiapas) durante el confinamiento por COVID-19. Material y métodos: este estudio fue observacional, analítico, comparativo y prospectivo, de corte transversal, con muestreo por conveniencia con 409 estudiantes, 48.7% (199) de Tamaulipas, y 51.3% (210) de Chiapas, se aplicó una encuesta con 30 ítems relacionados con el comportamiento alimentario y estilo de vida. Resultados: se identificó un aumento de obesidad en Tamaulipas (de 7.5 a 8.5%) y de sobrepeso en el estado de Chiapas (de 21.9 a 24.8%) (p = 0.001). Se observó una disminución de la alimentación saludable durante el confinamiento de un 61.3% a 52.8% en Tamaulipas (p = 0.05), y de un 70.5% a 57.1% en Chiapas (p = 0.001); predominando en la frontera norte el consumo de alimentos ricos en carbohidratos (41.7%) y alimentos ultraprocesados (13.1%), mientras que para la frontera sur se encontró un mayor consumo de frutas y verduras (35.2%) (p = 0.06). En ambas fronteras disminuyeron la actividad física durante el confinamiento de 61.8% a 60.3% Tamaulipas (p = 0.09) y 69.5% a 61.0% Chiapas (p = 0.06). También manifestaron despertar durante la noche el 52.3% y el 52.4% de los estudiantes de Tamaulipas y Chiapas (p = 0.98). Conclusiones: la alimentación y el estilo de vida en estudiantes universitarios de zonas fronterizas de México se vieron afectados durante el confinamiento por COVID-19, con una disminución en la percepción de alimentación saludable, aumento en el número de comidas y tendencia a la disminución en el consumo de alcohol, tabaco y actividad física.

Prevalencia de Blastocystis sp en niños en edad escolar de Reynosa, México / Blastocystis prevalence in school age children from Reynosa, Mexico

Resumen Objetivo: Determinar la prevalencia de Blastocystis sp. en niños residentes de la ciudad de Reynosa, Tamaulipas, México. Material y Método: Estudio transversal que incluyó 238 muestras de heces de niños con edad de 5 a 12 años de escuelas primarias de la ciudad de Reynosa, Tamaulipas, México. Resultados: Del total de muestras, el 13,8% tuvo presencia de Blastocystis sp.; siendo este el más prevalente dentro de los parásitos encontrados; también se re porta la presencia de Entamoeba histolytica/dispar, Giardia intestinalis y Enterobius vermicularis. Conclusiones: La prevalencia de Blastocystis en zonas de México es poco conocida; sin embargo, los estudios en diversas partes del mundo sugieren un aumento, por lo que es importante determinar la presencia y su relación como patógeno u oportunista humano.

Abstract Objective: To determine the prevalence of Blastocystis spp. in children living in the city of Reynosa, Tamaulipas, Mexico. Material y Method: Cross-sectional study that included 238 stool samples from children aged 5 to 12 years from elementary schools in the city of Reynosa, Tamaulipas, Mexico. Results: Of the total number of samples, 13.8% showed the presence of Blastocystis spp., being the most prevalent among the parasites found; the presence of Entamoeba histolytica/dispar, Giardia intestinalis and Enterobius vermicularis was also reported. Conclusions: The prevalence of Blastocystis in areas of Mexico is poorly known; however, studies in various parts of the world suggest an increase, so it is important to determine the presence and its relationship as a human pathogen or opportunist.

Análisis proximal, de textura y aceptación de las galletas de trigo, sorgo y frijol / Nutritional, texture and sensory profile of cookies from wheat, sorghum and bean

Las galletas son actualmente productos de gran demanda, constituyendo un sector sustancial de la industria alimentaria. Considerando la importancia de la buena alimentación y la oportunidad de incorporar leguminosas a productos de panificación como alternativa saludable logrando un mejor balance proteico, se planteó la propuesta de elaborar galletas a base de harina de trigo, sorgo y frijol. El objetivo del presente trabajo fue elaborar y evaluar galletas de harina de trigo sustituidas al 10%, 30% y 100% de harina de sorgo y frijol. Se diseñaron tres formulaciones para la elaboración de galletas al 10%, 30%, 100% de harina de sorgo y harina de frijol y la muestra control 100% trigo. Se realizó la evaluación proximal y perfil instrumental de textura a cada uno de las formulaciones; así mismo, el análisis sensorial para evaluar los atributos de color, olor, sabor y textura por medio de una escala hedónica de siete puntos. El reemplazo parcial de trigo por sorgo 10% - 30% y frijol al 10% fueron las formulaciones más acertadas con un porcentaje promedio de proteínas de 19 a 23%, además de presentar una alta puntuación en la evaluación sensorial. Estas combinaciones de harinas podrían ser utilizadas por la industria alimentaria para producir galletas de buena calidad nutricional, con características físicas y sensoriales aceptables para la población en general(AU)

Nowadays, cookies are in a real high demand, constituting a substantial sector of the food industry. Considering the importance of a good nutrition and the opportunity to incorporate legumes into baking products as a healthy alternative achieving a better protein balance, it was made a proposal to make cookies based on wheat flour, sorghum and beans. The objective of the current work was to elaborate and evaluate wheat flour cookies substituted to 10%, 30% and a 100% of sorghum and bean flour. Three formulations were prepared for the making of the cookies at 10%, 30% and a 100% of sorghum and bean flour and the control sample at a 100% of wheat. The proximal evaluation was made to each of the treatments, as well as the sensorial analysis for the evaluation of color attributes, odor, taste and texture through a hedonic scale of 7 points. The partial replacement of wheat by sorghum 10% - 30% and 10% of bean were the most successful formulations with a protein percentage average of 19 to 23% besides presenting a high score in sensory evaluation. These flour combinations could be used in the food industry for the making of cookies with a well nutritional quality, with physical and sensory qualities acceptable for the general population(AU)