dc.creator | Abril Ulloa, Sandra Victoria | |
dc.creator | Lima dos Santos, Sueny Paloma | |
dc.creator | Espinoza Fajardo, Ana Cristina | |
dc.creator | Vinueza Veloz, María Fernanda | |
dc.creator | Morejón Terán, Yadira Alejandra | |
dc.creator | Carpio Arias, Tannia Valeria | |
dc.date.accessioned | 2023-01-24T21:03:08Z | |
dc.date.accessioned | 2023-05-22T16:35:41Z | |
dc.date.available | 2023-01-24T21:03:08Z | |
dc.date.available | 2023-05-22T16:35:41Z | |
dc.date.created | 2023-01-24T21:03:08Z | |
dc.date.issued | 2022 | |
dc.identifier | 2296861X | |
dc.identifier | http://dspace.ucuenca.edu.ec/handle/123456789/40863 | |
dc.identifier | 10.3389/fnut.2022.924076 | |
dc.identifier | 10.3389/fnut.2022.924076 | |
dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/6326395 | |
dc.description.abstract | Background: Stress has been associated with food habits. Stress changes eating
patterns and the salience and consumption of hyperpalatable foods. During the
lock-down due to the COVID-19 pandemic, stress was very common.
Objective: We investigated the association between stress and diet quality in
Ecuadorian adults during the COVID-19 pandemic.
Design: A cross-sectional study.
Setting: Data was collected using a self-administered online survey. Stress was
measured using the Perceived Stress Scale (PSS-14), and diet quality was evaluated
using the Global Diet Index (GDI). A linear regression model with restrictive cubic splines
was used to investigate the association between stress and diet quality.
Participants: Participants were recruited by convenience sampling, including a total of
2602 individuals. Most participants were female (68.57%) and had university education
(78.52%), with a median age of 25 (IQR: 25, 37).
Results: Stress was reported by 26.06% of participants. The majority of individuals
(75.79%) reported having a diet that needed changes or an unhealthy diet. Independently
from biological sex, age, level of education, people/room ratio, economic allowance,
and expenses for food, stress was statistically significantly associated with diet quality
(p = 0.035). The association between stress and diet quality was inverse and non-linear;
higher stress levels were associated with poorer diet quality. The consumption of
palatable foods was not statistically significant associated with stress.
Conclusions: Stress is associated with poorer diet quality. Public health measures to
improve the mental health and lifestyle of the population are needed during the lock-down
of the pandemic. | |
dc.language | es_ES | |
dc.source | Frontiers in Nutrition | |
dc.subject | palatable foods | |
dc.subject | diet quality | |
dc.subject | stress | |
dc.subject | COVID-19 pandemic | |
dc.subject | Ecuadorian adults | |
dc.title | Stress and diet quality among ecuadorian adults during the COVID-19 Pandemic. A cross-sectional study | |
dc.type | ARTÍCULO | |