RESUMO
Social determinants of health are a major contributing factor to health inequalities and have important effects on the health of the population. The aim of the study was to estimate the prevalence of overweight/obesity in native and immigrant children aged 2-14 years residing in Spain, and to explore its relationship with socioeconomic factors, habits, and living and health conditions. This study used data from the 2017 Spanish National Health Survey, which collects health information on the population residing in Spain. Multivariate logistic regression models were fitted to estimate the risk of overweight/obesity controlling for the variables of interest. The final sample consisted of 2351 households. Children of immigrant origin had a significantly higher overall prevalence of overweight and/or obesity than natives, both in boys (40.5% vs. 29.5%) and girls (44.8% vs. 30.3%), and a higher adjusted risk of overweight/obesity (OR = 1.67). In addition, it has been observed that children of immigrant origin were at higher risk of consuming sugary soft drinks, exercising less, and using screens more. In conclusion, the increased risk of having different habits that may contribute to developing excess weight and of having overweight/obesity in children with a migrant background should guide public health policies and interventions, emphasizing those groups at higher risk and incorporating considerations of socioeconomic inequalities.
Assuntos
Emigrantes e Imigrantes , Obesidade Infantil , Adolescente , Criança , Pré-Escolar , Estudos Transversais , Feminino , Humanos , Masculino , Sobrepeso/epidemiologia , Sobrepeso/etiologia , Obesidade Infantil/complicações , Obesidade Infantil/epidemiologia , Prevalência , Espanha/epidemiologiaRESUMO
Fundamentos: La pérdida de los referentes alimentarios, culinarios y gastronómicos propios de la dieta mediterránea, se traduce en un deterioro del estado nutricional y en una mayor incidencia de sobrepeso, obesidad y problemas de salud asociados, entre otras consecuencias. Frente al alejamiento de los parámetros de la cultura alimentaria mediterránea parece oportuno desarrollar estrategias que ayuden a su recuperación. Hacerlo de la mano de la nutrición y la gastronomía puede resultar clave. Los objetivos son analizar la experiencia del programa El Setrill emitido en Radio UA y abordar la utilidad de la divulgación radiofónica como estrategia didáctica y como instrumento para la promoción de una gastronomía sostenible. Métodos: Bajo el título de El Setrill, con el valenciano y el castellano como lenguas vehiculares, durante el curso académico 2017-2018 se inició en Radio UA la emisión de un programa radiofónico de 30 minutos sobre gastronomía, tradiciones culinarias y salud. Lo lleva a cabo un equipo su multidisciplinar conformado por dos periodistas, dos dietistas nutricionistas, un cocinero con formación en enfermería y antropología, y un historiador de la ciencia con formación médica. Resultados: Se han realizado 21 programas en 3 temporadas, con temáticas que han abordado desde el aceite de oliva a la cocina de cuaresma, pasando por distintos arroces, la compra de proximidad, o los productos de temporada, entre otros. Con más de 15 000 visualizaciones y reproducciones y una media de 732 por programa. Conclusiones: La experiencia ha mostrado la utilidad y las posibilidades del medio radiofónico como instrumento de divulgación científica, complemento formativo y promotor de una gastronomía saludable y sostenible basada en las tradiciones culinarias. (AU)
Background: The loss of food, culinary and gastronomic references typical of the Mediterranean diet results in a deterioration of the nutritional status and a higher incidence of overweight, obesity and associated health problems, among other consequences. In this context, it seems appropriate to develop strategies that will help to recoverthe parameters of the Mediterranean food culture. Doing so hand in hand with nutrition and gastronomy can be the key.The objectives are to analyse the experience of the programme El Setrill broadcast on Radio UA and to tackle the usefulness of radio broadcasting as an educational strategyand as an instrument for the promotion of sustainable gastronomy. Methods: Under the title of El Setrill, with Valencian andSpanish as the vehicular languages, during the 2017-2018 academic year, a 30-minute radio programme on gastronomy, culinary traditions and health was started on Radio UA. It is carried out by a multidisciplinary team made up of two journalists, two dieticians, a cook with studies in nursing and anthropology, and a science historian with medical degrees.Results: 21 programs have been carried out in 3 seasons, with themes that have covered everything from olive oil to Lenten cooking, including different rice dishes, local shopping and seasonal products, among others. With more than 15,000 views and reproductions and an average of 732 per programme. Conclusions: Revista Española de Nutrición Comunitaria Revista Española de Nutrición Comunitaria Revista Española de The experience has shown the utility and the possibilities of radio as a tool for popularizing science, a formative complement and a promoter of healthy and sustainable gastronomy based on culinary traditions. (AU)
Assuntos
Humanos , Educação Alimentar e Nutricional , Comunicação e Divulgação Científica , Rádio , EspanhaRESUMO
La alimentación y la nutrición adecuadas son el primer y el más importante de los derechos humanos fundamentales y de los determinantes de la salud de las personas. Con el propósito de ayudar a reducir el impacto del hambre y facilitar el control y la eliminación de las enfermedades tropicales desatendidas (ETDs), contribuyendo al alcance de la seguridad alimentaria en la población escolar del Departamento de Chinandega (Nicaragua), se desarrolló el proyecto piloto Hambre, miseria y enfermedad: el papel de la nutrición en las enfermedades tropicales desatendidas (ETDs) en Nicaragua. El presente artículo documenta esta experiencia. Para conseguir los objetivos planteados se organizó una jornada científica con expertos en nutrición y en las ETDs, un panel elaboró las conclusiones que sirvieron para la redacción del documento de consenso, en el cual se fundamentó la elaboración de los materiales a ser utilizados en la intervención educativa: Alimentación para crecer sano, manual dirigido a los promotores de salud y Manual de estrategias educativas: alimentación para crecer sano dirigido a los escolares. Se realizaron cuatro jornadas de capacitación que inicialmente involucró a 80 maestros de 20 escuelas, y que en la última jornada logró sumar 145 docentes. Seguidamente se desarrolló la fase de multiplicación en las escuelas, con la participación de 2.327 niños de entre 7 y 14 años de edad. En esta experiencia la receptividad de los docentes, la mejora en sus habilidades y conocimientos son una garantía para la replicación en los niños y niñas(AU)
Food and proper nutrition are the first and most important of fundamental human rights and the determinants of health of people. In order to help reduce the impact of hunger and facilitate the control and elimination of neglected tropical diseases (NTDs), contributing to the extent of food safety in the school population of the Department of Chinandega (Nicaragua), the pilot project Hunger, misery and disease: the role of nutrition in neglected tropical diseases (NTDs) in Nicaragua was developed. This article documents this experience. To achieve the goals a scientific conference with experts in nutrition and NTDs was organized, a panel drew conclusions that were used for drafting the consensus document in which the development of the materials was based to be used in the intervention education: A Food to grow healthy manual aimed at health promoters and a Manual of educational strategies: healthy food for growth aimed at schoolchildren. Four days of training initially involved 80 teachers from 20 schools were made, and on the last day managed to reach 145 teachers. Then the multiplication phase in schools was developed with the participation of 2,327 children between 7 and 14 years old. In this experience the receptivity of teachers, improving their skills and knowledge are a guarantee for replication in children(AU)
