Analysis of Eating Habits in Women with Overweight and Obesity Trough Implementation of Orientation Workshop Based in a Mexican Food Guide

Abstract

Abstract Objectives Our aim was to analyze eating habits in overweight and obese adult women in a Mexican city before and after the implementation of a food orientation workshop based in a Mexican food guide named “The plate of good eating” (PGE). Methods A previously validated questionnaire of eating habits in overweight and obese patients (adapted to the Mexican population) was used. A 4-session workshop related with food orientation was held (content of the graph through a scheme for better understanding and division by color; food groups; guidelines for food consumption and physical activity; and examples of menus applied to the PBC) based on the specifications of an Official Mexican Standard related to food guidance based on the “PGE” teaching model. At the end of the workshop, the survey of eating habits was applied again, with the aim of analyze changes in eating habits before and after the workshop Results Our results show the factor involved with healthy eating presented an increase in the initial percentile compared to the final one (p25 vs p50 respectively). In the physical activity factor there were no significant changes in the percentiles initial and final; however, in the factor related to the caloric content of food, interestingly show an evident positive change (p25 vs p75), which reflects the importance of knowing and interpreting the food guidance guidelines available in our Country, which have been designed as a practical tool for the improvement of good eating habits. In factors related with the consumption of alcoholic beverages and psychological well-being, no statistically significant changes were observed, but interestingly we observed positive changes in stress management factor (p50 vs p75). Conclusions We do not observe significant changes in the modification of eating habits, after conducting the food orientation workshop, however, progress was made in key factors for overweight and obesity prevention, and we can conclude that the support material based on PGE could not be a good tool for the prevention or treatment of overweight and obesity, however modifications can be suggested that could help healthcare professionals to develop better food guidance strategies based on the type of target population. Funding Sources This research was carried out with own resources of the participating Institutions and did not receive external funds.