CONSUMPTION OF FOOD, FOOD DISORDERS AND PHYSICAL ACTIVITY IN ADOLESCENTS OF URBAN AND RURAL AREAS OF THE SIERRA REGION OF ECUADOR

Background and objectives: In Ecuador, adolescents represent 19.3% of the population INEC-Ecuador (2010). This period is characterized by a stage of physical, psychological and psychological changes in which a child becomes an adult. This transition requires an adaptation of the factors that allow t...

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Bibliographic Details
Published in:Annals of nutrition and metabolism 2017-10, Vol.71, p.517
Main Authors: Arias, Tannia Valeria Carpio, Padilla, Patricio Ramos, Barriga, Veronica Villavicencio, López, Verónica Delgado, Andrade, Carlos, Peñaloza, Valeria Valencia, Salas, José Gabriel Carpio, Teran, Yadira Alejandra Morejon
Format: Article
Language:English
Subjects:
Adequacy
Adolescents
Anthropometry
Body mass
Body weight
Carbohydrates
Childrens health
Diet
Dietary intake
Disorders
Eating
Eating disorders
Exercise
Fats
Food
Food consumption
Normality
Overweight
Physical activity
Proteins
Risk
Rural areas
Sex
Statistical analysis
Statistical significance
Teenagers
Urban areas
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Summary:Background and objectives: In Ecuador, adolescents represent 19.3% of the population INEC-Ecuador (2010). This period is characterized by a stage of physical, psychological and psychological changes in which a child becomes an adult. This transition requires an adaptation of the factors that allow the adolescent to develop all the normal functions with normality. Aims: To evaluate the dietary intake, eating disorders and physical activity of adolescents from a population of the Andean region of Ecuador and their difference between urban and rural areas. Methods: Cross-sectional study (n = 131). It was applied: a 24-hour reminder and food consumption frequency questionnaire; It was evaluated anthropometry, physical activity and risk of eating disorder. Results: 19.1% of the population presented short stature by age and 17.6% risk of overweight according to BMI//Age. Macronutrient adequacy percentages throughout the population were low (66.5% carbohydrate, 60.5% protein and 79.8% fat). Statistically significant differences were found between protein (p = 0.012), fats (p
ISSN:0250-6807
1421-9697