Resilience, Anxiety And Eating Habits Of The South-East Amazon Population Before And During The Pandemic

• Published in: Revista de la Facultad de Medicina Humana Vol. 21; no. 3; pp. 564 - 570
• Main Authors: Yábar Torres, Guisela, Montero Doig, Ana María, Correa-Lopez, Lucy E.
• Format: Journal Article
• Language: English; Spanish
• Published: Universidad Ricardo Palma 18.06.2021
• Subjects: eating habits; resilience; state anxiety; trait anxiety
• ISSN: 1814-5469; 2308-0531
• DOI: 10.25176/RFMH.v21i3.3732

Objective: To determine the relationship between resilience, anxiety and eating habits of the south-eastern Amazonian population before and during the pandemic in 2020. Methods: Relational, quantitative and qualitative descriptive, the sample consisted of 150 inhabitants aged 30 to 45 years. The instrument used was the STAI: state-trait anxiety inventory, the data were processed with SPSS-25, analysis of significance and difference of means was performed, non-parametric test and post-test significant differences (Wilcoxon test for related samples ). Results: In adults, State-Trait Anxiety was greater than 65%, a bilateral significance of p = 0.01 was obtained, indicating that anxiety was related to resilience. Food consumption before the pandemic was classified: natural 60%, processed 40% and ultra-processed 0%; During confinement, the consumption of processed foods was 53.33% and ultra-processed 20%. The level of food consumption before and during the pandemic shows a difference, being significant of p <5%. The level of anxiety before and during the pandemic, obtaining a significant of p <5%. Conclusions: State-Trait Anxiety was greater than 65% in adults. Anxiety was related to resilience. There is a significant difference in the type of food consumed, in anxiety levels, before and during the Covid-19 pandemic, in the inhabitants of the South-Eastern Amazon. The consumption of processed and ultra-processed foods, before the pandemic, was 40% and during the pandemic this consumption has increased to 73%, therefore the consumption of food was high in fat and sugar content.