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
Este estudio analizó 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. Hubo un aumento en el consumo de alimentos en casa y en pedidos a domicilio. Se registró un incremento notable en la ingesta de comida chatarra (300%), bebidas azucaradas (47.6%) y alcohólicas (60%), consumidas cinco o más veces por semana respecto al periodo previo a la pandemia. Además, incrementó 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 reportaron aumento de peso y alimentación no saludable, atribuidos a aburrimiento (31.3%) y 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: 27 abr. 2025
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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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. 116(August), 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. Int J Res Rev, 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 Death in 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 Sabbah, H., Hasan, H., Almarzooqi, L. M. R., Stojanovska, L., Hashim, M., Shaker Obaid, R. R.,
Elfeky, S., Saleh, S. T., Shawar, Z. A. M., & 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
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