Ciencias de la Salud

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/813

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  • Miniatura
    Item type:Ítem,
    ADITIVOS ALIMENTARIOS CRÍTICOS EN PRODUCTOS PROCESADOS CONSUMIDOS POR ESCOLARES DE LA UNIDAD EDUCATIVA PICAIHUA: UN ANÁLISIS COMPARATIVO CON LA REGULACIÓN DE LA UNIÓN EUROPEA Y REGULACIÓN LOCAL
    (2025-10-06)
    Bautista Ullauri, Dalila Dayanara
    ;
    Bustillos Ortiz, Diana Isabel
    ;
    Universidad Técnica de Ambato / Facultad de Ciencias de Salud / Carrera de Nutrición y Dietética
    Food additives, according to the World Health Organization (WHO), are substances intentionally added to food to improve its appearance, texture, flavor, preservation, and other properties. However, some of these additives are classified as critical due to their potential negative impact on health, especially in children. The objective of the present study is to conduct a comparative analysis of the various critical food additives found in processed products consumed by schoolchildren at the Picaihua Educational Unit, in correlation with European Union regulations and Ecuadorian standards. A descriptive-comparative design with a quantitative approach was used, involving a population ranging from 5 to 13 years of age. A random sample of 187 students was selected. Data was collected through a validated survey based on the Likert scale, with 80% open-ended questions and 20% closed-ended questions. The data revealed a high frequency of consumption of ultra-processed products such as cookies, candies, and flavored drinks, primarily among children aged 5 to 10 years. The most commonly identified additives include monosodium glutamate, artificial colorants such as tartrazine, sweeteners like aspartame, and preservatives such as sodium benzoate, which are associated with adverse effects such as obesity, gastrointestinal disorders, and behavioral problems. Significant exposure to critical food additives was evident in products targeted toward the child population. Ecuadorian regulations differ notably from European regulations, especially in terms of permitted limits and precautionary labeling.
  • Miniatura
    Item type:Ítem,
    OBESIDAD Y ALIMENTOS PROCESADOS. UN ANÁLISIS DOCUMENTAL
    (Universidad Técnica de Ambato/ Facultad de Ciencias de Salud /Carrera de Nutrición y Dietética, 2024-09-25)
    Acosta Gallo, Bryan Israel
    ;
    Viteri Robayo, Carmen Patricia
    The risk of developing obesity associated with the consumption of processed and ultraprocessed foods leads to a multifactorial problem influenced by environmental, biological, psychosocial, socioeconomic, and political factors. The main objective of the review is to analyze the evidence that exists regarding the relationship between obesity and the consumption of ultra-processed foods. To achieve this, a bibliographic review was conducted to link the study variables; primary searches were conducted in databases such as Google Scholar, Elsevier, Eric, PubMed, Scielo, Mendeley, Dialnet, and Latindex, from the periods 2020-2024 by 90%. Among the results found in this review, the need to address the consumption of ultra-processed foods as a determining factor in the increase of obesity prevalence worldwide stands out. The evidence highlights the need to implement effective policies and strategies that promote healthy and balanced eating, as well as public awareness of the risks associated with excessive consumption of these highly processed products. Additionally, it is important to consider the socioeconomic and political factors that influence dietary consumption patterns, in order to develop appropriate and balanced interventions that address disparities in access to nutritious food. Furthermore, emphasis is placed on the need to address the structural and political determinants that perpetuate the availability and promotion of ultra-processed foods, including regulating the advertising of unhealthy foods, promoting sustainable agriculture, and creating healthier food environments.