Bibliographic citations
Mariños, J., (2021). Estado del arte sobre el conocimiento y la investigación sobre los cambios de comportamiento alimentario en la crisis ocasionada por la pandemia de la COVID-19 [Universidad Peruana Cayetano Heredia]. https://hdl.handle.net/20.500.12866/9098
Mariños, J., Estado del arte sobre el conocimiento y la investigación sobre los cambios de comportamiento alimentario en la crisis ocasionada por la pandemia de la COVID-19 []. PE: Universidad Peruana Cayetano Heredia; 2021. https://hdl.handle.net/20.500.12866/9098
@misc{renati/493675,
title = "Estado del arte sobre el conocimiento y la investigación sobre los cambios de comportamiento alimentario en la crisis ocasionada por la pandemia de la COVID-19",
author = "Mariños Giraldo, Julissa Geraldine",
publisher = "Universidad Peruana Cayetano Heredia",
year = "2021"
}
Food is subject to crises in the health, economic, food, etc. During a crisis, the stability, access, availability and use of food can be affected. In addition to affecting food security, it can also disrupt lifestyles, aspects of eating such as changing eating behavior. These variations could affect people´s health. To understand how crises can affect eating behavior The processes that precede or accompany the extreme situation must be recognized. For this reason, a state of the art on the situation of knowledge and research was prepared in reference to the change in eating behavior in the crisis caused by the COVID-19 pandemic. To search for information, the following keywords were used: Eating behavior, consumer behavior, pandemic, crisis, COVID-19; both in Spanish and English. The information sources were open databases (Scielo, PubMed, The Journal of Nutrition, etc.) and subscribed (ProQuest, Medline, ClinicalKey) to the UPCH library, Academic Google and Web pages of various organizations (WHO, FAO, PMA, etc.). The research carried out recognizes that crisis and responses to alleviate them modify eating behavior and that in the future they could have negative consequences on people’s health and well-being. Given this, it is important that new research is carried out that provides tools to design and implement effective strategies in promoting nutritional health to reduce alterations that could cause COVID-19 and even crises that could occur in the future.
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