Comportamiento del consumo de alimentos durante el primer año de la pandemia de COVID-19 en Querétaro, México Food consumption behavior during the first year of the COVID-19 Pandemic in Queretaro, Mexico
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mar 19, 2025
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https://doi.org/10.30878/ces.v32n0a40
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María Marlen Jiménez-Ortiz
http://orcid.org/0009-0006-1165-2540
Daniela Haydeé Enríquez-Martínez
http://orcid.org/0009-0001-0497-8490
Mardey Liceth Cuellar Nuñez
http://orcid.org/0000-0003-2045-8951
Montserrat Hernández Iturriaga
http://orcid.org/0000-0002-3313-5433
Angélica Godínez Oviedo
http://orcid.org/0000-0002-1242-5001
http://orcid.org/0009-0006-1165-2540
Daniela Haydeé Enríquez-Martínez
http://orcid.org/0009-0001-0497-8490
Mardey Liceth Cuellar Nuñez
http://orcid.org/0000-0003-2045-8951
Montserrat Hernández Iturriaga
http://orcid.org/0000-0002-3313-5433
Angélica Godínez Oviedo
http://orcid.org/0000-0002-1242-5001
Resumen
Se analiza el cambio en los hábitos de consumo de alimentos en Querétaro durante el primer año de la pandemia de COVID-19 mediante una encuesta en línea. En este contexto, se registra un aumento en el consumo de alimentos en casa y en pedidos a domicilio, a la par de un incremento notable en la ingesta de comida chatarra (300%), bebidas azucaradas (47.6%) y alcohólicas (60%), que se consumieron cinco o más veces por semana respecto al periodo previo a la pandemia. Además, se intensificó la frecuencia de lavado (43.0%) y desinfección (70.2%) de manos, así como la desinfección de empaques (202.2%). La mitad de los participantes reportó aumento de peso y alimentación no saludable, atribuidos a aburrimiento (31.3%) y a ansiedad (28.6%).
Article Details
Como citar
JIMÉNEZ-ORTIZ, María Marlen et al.
Comportamiento del consumo de alimentos durante el primer año de la pandemia de COVID-19 en Querétaro, México.
CIENCIA ergo-sum, [S.l.], v. 32, mar. 2025.
ISSN 2395-8782.
Disponible en: <https://cienciaergosum.uaemex.mx/article/view/23967>. Fecha de acceso: 21 abr. 2026
doi: https://doi.org/10.30878/ces.v32n0a40.
Sección
Ciencias de la salud humana
Esta obra está bajo licencia internacional Creative Commons Reconocimiento-NoComercial-SinObrasDerivadas 4.0.
Citas
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of food system resilience. Socio-Economic Planning Sciences, 82(PA), 101107. https://doi.org/10.1016/j.
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of consumer adoption and usage. Smart Insights: Social Media Marketing.
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Chotigo, J., & Kadono, Y. (2021). Comparative analysis of key factors encouraging food delivery app adoption
before and during the COVID-19 pandemic in Thailand. Sustainability, 13(8), 4088.
Chenarides, L., Grebitus, C., Lusk, J. L., & Printezis, I. (2021). Food consumption behavior during the COVID-19
pandemic. Agribusiness, 37(1), 44-81. https://doi.org/10.1002/agr.21679
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J. D., & Beltrán, S. S. (2022). Chronic degenerative conditions as risk factors for lethal COVID-19. Revista
Panamericana de Salud Pública, 46, 1-8. https://doi.org/10.26633/RPSP.2022.40
Cremasco, M. M., Mulasso, A., Moroni, A., Testa, A., Degan, R., Rainoldi, A., & Rabaglietti, E. (2021). Relation
among perceived weight change, sedentary activities and sleep quality during covid-19 lockdown: A study
in an academic community in Northern Italy. International Journal of Environmental Research and Public
Health, 18(6), 1-14. https://doi.org/10.3390/ijerph18062943
Cruz-Cárdenas, J., Zabelina, E., Guadalupe-Lanas, J., Palacio-Fierro, A., & Ramos-Galarza, C. (2021). COVID-19,
consumer behavior, technology, and society: A literature review and bibliometric analysis. Technological
Forecasting and Social Change, 173. https://doi.org/10.1016/j.techfore.2021.121179
De Souza Cunha, C., Haikal, D. S. A., Silva, R. R. V., De Pinho, L., Das Graças Pena, G., Bicalho, A. H., De
Souza Costa Sobrinho, P., & Nobre, L. N. (2022). Association between lifestyle and emotional aspects of
food consumption during the COVID-19 pandemic. Nutrition, Metabolism and Cardiovascular Diseases,
32(3), 734-742. https://doi.org/10.1016/j.numecd.2021.12.019
Deschasaux-Tanguy, M., Druesne-Pecollo, N., Esseddik, Y., de Edelenyi, F. S., Alles, B., Andreeva, V. A., Baudry,
J., Charreire, H., Deschamps, V., & Egnell, M. (2020). Diet and physical activity during the COVID-19
lockdown period (March-May 2020): Results from the French NutriNet-Sante cohort study. MedRxiv,
53(9), 1689-1699.
Dindarloo, K., Aghamolaei, T., Ghanbarnejad, A., Turki, H., Hoseinvandtabar, S., Pasalari, H., & Ghaffari, H. R.
(2020). Pattern of disinfectants use and their adverse effects on the consumers after COVID-19 outbreak.
Journal of Environmental Health Science and Engineering, 18, 1301-1310.
Duggan, M., & Brenner, J. (2013). The demographics of social media users-2012. Pew Research Center.
Faour-Klingbeil, D., Osaili, T. M., Al-Nabulsi, A. A., Jemni, M., & Todd, E. C. (2021). An on-line survey of
the behavioral changes in Lebanon, Jordan and Tunisia during the COVID-19 pandemic related to food
shopping, food handling, and hygienic practices. Food Control, 125, 107934.
Ferreira, J., Túlio, M., Filho, S., Eduarda, L., Oliveira, A. De, Brandemburg, I., Luis, G., Anciens, D. P., Almeida,
E., Gomes, A., & Andr, R. (2021). Trends in Food Science & Technology Effect of the COVID-19 pandemic
on food habits and perceptions : A study with Brazilians. Trends in Food Science & Technology, 116,
992-1001. https://doi.org/10.1016/j.tifs.2021.09.005
Filimonau, V., Beer, S., & Ermolaev, V. A. (2022). The COVID-19 pandemic and food consumption at home
and away: An exploratory study of English households. Socio-Economic Planning Sciences, 82, 101125.
Gerritsen, S., Egli, V., Roy, R., Haszard, J., Backer, C. D., Teunissen, L., & Te Morenga, L. (2021). Seven weeks
of home-cooked meals: Changes to New Zealanders’ grocery shopping, cooking and eating during the
COVID-19 lockdown. Journal of the Royal Society of New Zealand, 51(sup1), 4-22.
Godínez-Oviedo, A., Sampedro Parra, F., Machuca Vergara, J. J., Gutiérrez González, P., & Hernández Iturriaga,
M. (2019). Food consumer behavior and Salmonella exposure self-perception in the central region of
Mexico. Journal of Food Science, 84(10), 2907-2915.
Goswami, R. G. (2020). Knowledge on safe handling of food during covid-19 pandemic: a questionnaire-based
survey. International Journal of Research and Review, 7(5), 103-109.
Hernández-Galdamez, D. R., González-Block, M. Á., Romo-Dueñas, D. K., Lima-Morales, R., Hernández-Vicente,
I. A., Lumbreras-Guzmán, M., & Méndez-Hernández, P. (2020). Increased risk of hospitalization and deathin patients with COVID-19 and pre-existing noncommunicable diseases and modifiable risk factors in
Mexico. Archives of Medical Research, 51(7), 683-689. https://doi.org/10.1016/j.arcmed.2020.07.003
Ismail, L. C., Osaili, T. M., Mohamad, M. N., Al Marzouqi, A., Jarrar, A. H., Zampelas, A., Habib-Mourad, C.,
Omar Abu Jamous, Di., Ali, H. I.,... & Al Dhaheri, A. S. (2021). Assessment of eating habits and lifestyle
during the coronavirus 2019 pandemic in the Middle East and North Africa region: A cross-sectional
study. British Journal of Nutrition, 126(5), 757-766. https://doi.org/10.1017/S0007114520004547
Jacob, L., Koyanagi, A., Smith, L., Tanislav, C., Konrad, M., Van der Beck, S., & Kostev, K. (2021). Prevalence
of, and factors associated with, long-term COVID-19 sick leave in working-age patients followed in
general practices in Germany. International Journal of Infectious Diseases, 109, 203-208. https://doi.
org/10.1016/j.ijid.2021.06.063
Kriaucioniene, V., Bagdonaviciene, L., Rodríguez-Pérez, C., & Petkeviciene, J. (2020). Associations between
changes in health behaviours and body weight during the covid-19 quarantine in lithuania: The lithuanian
covidiet study. Nutrients, 12(10), 1-9. https://doi.org/10.3390/nu12103119
Laguna, L., Fiszman, S., Puerta, P., Chaya, C., & Tárrega, A. (2020). The impact of COVID-19 lockdown on
food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers.
Food Quality and Preference, 86( July), 104028. https://doi.org/10.1016/j.foodqual.2020.104028
Lopez, K. V., Garduño, A. M. J., Regules, A. E. O., Romero, L. M. I., Martinez, O. A. G., & Pereira, T. S. S.
(2021). Lifestyle and nutrition changes during the SARS-CoV-2 (COVID-19) lockdown in México: An
observational study. Revista Española de Nutrición Humana y Dietetica, 25. https://doi.org/10.14306/
renhyd.25.S2.1099
Madalı, B., Alkan, Ş. B., Örs, E. D., Ayrancı, M., Taşkın, H., & Kara, H. H. (2021). Emotional eating behaviors
during the COVID-19 pandemic: A cross-sectional study. Clinical Nutrition ESPEN, 46, 264-270.
https://doi.org/10.1016/j.clnesp.2021.09.745
Maestre, A., Sospedra, I., Martínez-Sanz, J. M., Gutierrez-Hervas, A., Fernández-Saez, J., Hurtado-Sánchez,
J. A., & Norte, A. (2021). Assessment of spanish food consumption patterns during covid-19 home
confinement. Nutrients, 13(11), 1-11. https://doi.org/10.3390/nu13114122
Osaili, T. M., Al-Nabulsi, A. A., & Taybeh, A. O. (2021). Food safety knowledge, attitudes, and practices among
Jordan universities students during the COVID-19 pandemic. Frontiers in Public Health, 9, 729816.
Pourghazi, F., Eslami, M., Ehsani, A., Ejtahed, H. S., & Qorbani, M. (2022). Eating habits of children and
adolescents during the COVID-19 era: A systematic review. Frontiers in Nutrition, 9, 1004953.
Reyes-Olavarría, D., Latorre-Román, P. Á., Guzmán-Guzmán, I. P., Jerez-Mayorga, D., Caamaño-Navarrete,
F., & Delgado-Floody, P. (2020). Positive and negative changes in food habits, physical activity patterns,
and weight status during covid-19 confinement: Associated factors in the chilean population. International
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