Caracterización del consumo de alimentos e ingesta de nutrientes de población residente en las Islas Galápagos

• Published in: Archivos latinoamericanos de nutrición Vol. 69; no. 2
• Main Authors: Neira-Mosquera, Juan Alejandro, Sánchez-Llaguno, Sungey Naynee, Villena-Esponera, María Pilar, Moreno-Ortega, Alicia, Moreno-Rojas, Rafael
• Format: Journal Article
• Language: Spanish
• Published: Caracas José Féliz Chávez Pérez 01.06.2019
• Subjects: Diet; Food security; Nutrition research; Obesity; Variables; Galapagos Islands; Ecuador
• ISSN: 0004-0622; 2309-5806

The Galapagos Islands are one of the provinces of Ecuador with the highest rates of overweight and obesity among the adult population. Due to its restrictions on local production, tourist pressure and other social factors; availability, access and consumption to food is a problem that is related to the state of food and nutritional security of its population. Therefore, the objective of this study is to analyze the pattern of food consumption of healthy and recommended foods may be affecting the food insecurity or nutritional status of its population. Therefore, the objective of this study is to analyze the food consumption of the population and its adaptation to nutritional needs. On a sample of 120 people resident in the Galapagos Islands, 3 R24h were applied. The results of the nutritional assessment were compared with the RDI. A multivariate factor analysis has been performed to analyze differences by age group or professional performance. Principal component analysis (PCA) was performed to characterize the nutrient intake. Recommendations are exceeded for energy and immediate principles, mainly among women. On the other hand, there is an inadequate intake of fiber, iodine, folic acid and vitamin E. Regarding food groups, the average consumption of fresh fruits and vegetables is very low and protein intake comes mostly from meat products (46%), followed by fish (24%) and rice (17%). The results of this study demonstrate the need to ensure access to fresh and healthy foods, especially fruits and vegetables, and to promote the adoption of nutritional guidelines that promote adequate food intake. ALAN, 2019; 69(2): 70-79.