RESUMO
RESUMEN La pandemia por Covid-19 ha generado diversos cambios en la rutina diaria de las personas a nivel mundial, repercutiendo en los ambientes alimentarios habituales y hábitos relacionados. En los estudiantes universitarios, el cambio en los ambientes alimentarios ha impactado fuertemente debido al cierre de las casas de estudio. Sin embargo, existe escasa información en el país, acerca de las consecuencias que dicha modificación ha provocado. El objetivo fue explorar cómo han cambiado los ambientes y hábitos alimentarios de universitarios, debido a la pandemia por Covid-19. Se llevó a cabo un estudio transversal de tipo cualitativo. Los participantes fueron estudiantes pertenecientes a una facultad de una universidad pública de Chile. Se realizaron 15 entrevistas semiestructuradas en modalidad online. La narrativa de las entrevistas se analizó a través de un análisis temático, con un enfoque inductivo. Los resultados muestran dos temas principales: I) Compra y acceso a alimentos, en donde no se visualizaron grandes cambios en el ambiente de abastecimiento, pero si en los ambientes alimentarios de restauración y vía pública; II) Transición desde el ambiente alimentario institucional al doméstico, situación que modificó los hábitos alimentarios en la mayoría de los estudiantes, quienes declararon consumir preparaciones más caseras, además de percibir mayor tiempo disponible al momento de consumir alimentos, en comparación a aquel dado en contexto universitario pre pandémico. Se requiere reflexionar acerca de cómo los aspectos positivos en los ambientes y hábitos alimentarios pudieran favorecerse en una vuelta a la presencialidad en el ambiente académico.
ABSTRACT The COVID-19 pandemic has generated various changes in the daily routine of people worldwide, affecting the usual food environments and related habits. Among university students, the change in food environments has had a strong impact due to the closure of university campuses. However, there is little information in the country about the consequences that this modification has caused. The study aim was to explore how the environments and eating habits of university students changed due to the COVID-19 pandemic. A qualitative descriptive cross-sectional study was carried out. Participants correspond to students of a public university in Chile. Fifteen semi-structured interviews were conducted online. Interview narratives were analyzed through a thematic analysis, using an inductive approach. The results show two main themes: I) Purchase and access to food, where great changes were not seen in the supply environment, but in the food environments of restaurants and public roads; II) Transition from the institutional food environment to the domestic environment, a situation that modified the eating habits of most of the students, who declared consuming more homemade preparations, in addition to perceiving more time available at the time of consuming food, compared to that given in context pre-pandemic college. It is necessary to reflect on how the positive aspects in the environments and eating habits could be favored in a return to the presence in the academic environment.
RESUMO
Our life is comprised of, among other things, many food and eating decisions. Therefore, we are in a constant relationship with food. Although many health providers and researchers have recommended having a positive relationship with food for better health and well-being, what the human relationship with food entails is still unclear. The aim of this study is to explore the relationship with food among families in Chile, a country that has the highest rate of obesity among OECD countries. In this qualitative study, we conducted eight focus groups in three regions of Chile (North, Center, and South). We recruited women living with their partners and children who represented the family point of view. For data analysis, we used the Atlas.ti program and conducted a thematic analysis. We found that the family relationship with food had five dimensions: (1) An identity dimension that allowed families to describe themselves or some of their family members; (2) an emotional dimension in which family expressed feelings and emotions through food; (3) a social dimension in which family members got together through food; (4) a health dimension in which family related to food to obtain benefits from it or to avoid enemy food; (5) a practical dimension in which families were organized around food tasks. Our findings show that the relationship that Chilean families have with food is a complex phenomenon. All the dimensions should be taken in consideration to create or improve interventions that seek to improve eating habits or prevent nutrition-related diseases from a family perspective.