Bibliographic citations
Salinas, E., (2024). Estudio cualitativo fenomenológico: Cambios en los hábitos de consumo alimentario en relación al trabajo online en trabajadores administrativos, docentes y estudiantes de una Universidad Privada de Lima, durante la pandemia COVID-19, 2020 [Tesis, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/673002
Salinas, E., Estudio cualitativo fenomenológico: Cambios en los hábitos de consumo alimentario en relación al trabajo online en trabajadores administrativos, docentes y estudiantes de una Universidad Privada de Lima, durante la pandemia COVID-19, 2020 [Tesis]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2024. http://hdl.handle.net/10757/673002
@misc{renati/1297726,
title = "Estudio cualitativo fenomenológico: Cambios en los hábitos de consumo alimentario en relación al trabajo online en trabajadores administrativos, docentes y estudiantes de una Universidad Privada de Lima, durante la pandemia COVID-19, 2020",
author = "Salinas Mata, Evelyn Leila",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2024"
}
Introduction: At the national level, the COVID-19 pandemic had a great impact on the educational sector, which caused many university higher education institutions to adapt face-to-face classes to online or remote work, to continue their studies. However, this change quickly and suddenly can cause changes in people's lifestyles and eating habits, potentially triggering health effects. Objective: Explore changes in food consumption habits in relation to online work in administrative workers, teachers and students of the Nutrition and Dietetics program at the Faculty of Health Sciences of a Private University in Lima, since the beginning of the pandemic COVID-19. Methods: Qualitative study with a phenomenological approach. 23 in-depth interviews were conducted with administrative workers, teachers and students of the Nutrition and Dietetics program at a Private University in Lima. The collection of information began on December 1, 2020 and was completed on January 16, 2021, during the second wave of the COVID-19 pandemic. Results: Online or remote work during the COVID-19 pandemic positively influenced the eating habits of administrators, teachers and students. Among the main findings were better meal times and hours, greater availability and accessibility of healthy foods, more nutritious home-made meal preparations, increased consumption of fruits and vegetables; as well as increased water intake; and in turn, decreased consumption of ultra-processed or high-fat foods. However, an imbalance was also evident between the time spent sitting for work and physical activity during the day, due to the long work and academic hours of the participants. Conclusion: The changes in eating habits that occurred in relation to online work were healthy in the majority of the participants in this study. However, all of them stated that they spend a lot of time in a state of inactivity due to the constant time they spend sitting in front of their computers, which can have an impact on long-term health.
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