RESUMEN
Abstract The COVID-19 pandemic has increased the demands that workers face regarding household food-related tasks, such as grocery shopping and cooking. The literature shows that there are differences in these demands by gender, but also based on other sociodemographic characteristics, such as schooling level. The aim of this study was to compare food purchasing and preparation patterns by gender in Chilean workers, before the COVID-19 lockdown and during the first six weeks of lockdown. The study was cross-sectional, and data was collected for the first wave of a multi-country study in April 2020. The sample was composed of 317 participants who were employed during lockdown (67.8% women, mean age of 38.14). Participants answered sociodemographic questions and reported their food purchasing and preparing practices before and during lockdown. Analysis of comparison of proportions was used. On average, during lockdown, men increased their involvement in grocery shopping while women cooked more. Overall, female workers have turned to food-related tasks more often during the pandemic than male workers. This study shows the extent to which workers have changed their degree of involvement in food-related tasks, accounting for conditions such as gender roles, schooling level and working from home. These findings can inform interventions and policies that reinforce advantageous changes brought on by lockdown measures (e.g., home-cooking) to contribute to workers' and their families' food-related well-being during and in the aftermath of the pandemic.
Resumen La pandemia por COVID-19 ha aumentado las demandas que enfrentan los trabajadores con respecto a su alimentación, como comprar alimentos y cocinar. Estudios muestran diferencias de género en estas demandas, pero también según características sociodemográficas como el nivel de escolaridad. Este estudio comparó patrones de compra y preparación de alimentos por género en trabajadores chilenos, antes y durante el confinamiento por COVID-19. Este estudio es de corte transversal y utilizó datos de la primera ola de un estudio multinacional realizado en abril de 2020. La muestra fue 317 participantes que tenían trabajo durante el confinamiento (67.8 % mujeres, edad promedio de 38.14). Los participantes respondieron preguntas sociodemográficas y reportaron sus prácticas de compra y preparación de alimentos antes y durante el confinamiento. Se utilizó el análisis de comparación de proporciones. Durante el confinamiento, los hombres realizaron más compras de alimentos y las mujeres cocinaron más. Las mujeres se dedicaron a tareas relacionadas con la alimentación con más frecuencia durante la pandemia que los hombres. Este estudio muestra que personas trabajadoras han cambiado su nivel de involucramiento en tareas de alimentación durante la pandemia, tomando en cuenta condiciones como los roles de género, escolaridad y teletrabajo. Estos hallazgos pueden guiar intervenciones y políticas que refuercen ventajas derivadas de las medidas de confinamiento (e.g., cocinar en casa), para contribuir al bienestar alimentario de personas trabajadoras y sus familias durante y después de la pandemia.
RESUMEN
OBJECTIVES: This study aimed to explore the experiences and views of healthcare professionals on antibiotic prescription in Eastern Uganda. METHODS: This was an exploratory qualitative study using semi-structured interviews. Participants included 16 healthcare professionals from Mbale and Soroti Regional Referral Hospitals. Additionally, two workshops were held (one in each hospital) with a total of 56 healthcare professionals to discuss the findings. Thematic analysis was used to analyse the data. RESULTS: Healthcare professionals' prescriptions are influenced by (i) healthcare workers' perceptions and practices, (ii) patients' perceptions and beliefs, and (iii) contextual factors. Healthcare workers' prescriptions depend on the presence of bacterial infection and the severity of the condition, the availability and cost of medication, previous experience with antibiotic prescribing, patient characteristics, and trial and error. They also have limited knowledge and share little information on the use of antibiotics with patients. Patient factors included demand for a particular antibiotic, inability to afford expensive drugs, and limited knowledge about antibiotic use and resistance. Contextual factors that contributed to antibiotic prescribing were an overburdened healthcare system, the influence of pharmaceutical companies and pharmacies, the use of (treatment) guidelines, and difficulties with laboratory services. CONCLUSION: This study showed that healthcare professionals are aware of the problem of antibiotic resistance but do not feel ownership of the problem. Instead, they rather blame the overburdened system, local drug shops, pharmacies, drug representatives and patients. There is a need for a multisectoral and holistic approach toward fighting antibiotic resistance.
