Food and environmental behavior in times of the confinement by Covid-19, Apurímac, Peru

Rosa Huaraca Aparco,Juan Alarcón Camacho,María Del Carmen Delgado Laime,Fredy Taípe Pardo,Fidelia Tapia Tadeo

doi:10.47577/technium.v3i5.2711

Abstract

Thechange in eating habits and responsible production systems leads to reduced environmental impact. The objective of this research was to study dietary and environmental behavior in university students in Andahuaylas province during the confinement of Covid-19. The study was cross-cutting through the use of data collected online through an anonymously resolved questionnaire, scheduled from July 18 to August 30, 2020 in the Apurímac-Peru region. In which 390 undergraduate students between the age of 18 and 28 participated. The questionnaire was divided into 03 sections: sociodemographic characteristics, dietary practices and environmental-related behavior during covid-19 confinement. In the study se found that 65.8% of students reported healthier dietary practices during covid-19confinement, in terms ofgender, women consistently consumed tubers (85.7%), vegetables (73.5%), fruits (61.2%), Andean grains (49.0%), compared to males who reported lower consumption. As for environmental behavior, respondents indicate that organic foods were healthier and more environmentally friendly to local food.

Highlights

The Food and Agriculture Organization of the United Nations (FAO) recognizes that the Covid-19 pandemic has caused disruptions in food chains around the world, affecting both supply and demand for products (FAO., 2020)
Compulsory confinement has influenced the population's food habits globally and dietary choice is one of the main points of influence that could make the food system more environmentally friendly, depending on the type of food and the amount of consumption; in this perspective it is important to explore about food diets during the confinement that has undoubtedly impacted on the different dimensions of the human being, with education at its different levels being one of the most referent
It is essential to promote healthy eating behaviors to improve health outcomes (Ridder et al, 2017) and contain covid-19 disease and its consequences (Gasmi et al, 2020; Zhang et al, 2020; Kakodkaret al., 2020.) assessments of food, nutritional and environmental behaviors are critical to identifying comprehensive approaches to behavior management and developing strategies to improve students' food and environmental behaviors

Summary

Introduction

The Food and Agriculture Organization of the United Nations (FAO) recognizes that the Covid-19 pandemic has caused disruptions in food chains around the world, affecting both supply and demand for products (FAO., 2020). Compulsory confinement has influenced the population's food habits globally and dietary choice is one of the main points of influence that could make the food system more environmentally friendly, depending on the type of food and the amount of consumption; in this perspective it is important to explore about food diets during the confinement that has undoubtedly impacted on the different dimensions of the human being, with education at its different levels being one of the most referent Higher education in this region is no exception, university students in Andahuaylas face uncertainty and the economic crisis, which involves the pandemic, expressed in the lack of resources for their studies remotely, the fear of spreading, the stress that influences their academic performance and the likely change in food diets the environment. In accordance with the background, this research has been developed with the main objective of knowing the food and environmental behaviorsof university students during the confinement of Covid-19

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Conclusion