Consumo, hábitos alimentarios y habilidades culinarias en alumnos de tercero a quinto año básico y sus padres

Abstract

The objective of this study was to describe food consumption, dietary behaviour and culinary habits in third to fi fth grade students and their families through surveys and focus groups to implement nutrition education interventions in healthy eating habits at schools. Surveys in parents and children demonstrated that healthy food consumption was under the Chilean Dietary Guidelines recommendatiolns. Consumption of fruits, vegetables and dairy food in parents was less than in children, but nonhealthy food consumption was also less in parents. In dietary behavior 22% of children consumed breakfast at home and also at school, and 33% consumed double lunch. Snack was carried from home in 60% of children, but 72% carried money to buy non-healthy snacks at school. Parents said that they had norms related to dietary behavior at home, but 60% watched TV during dinner and 96% had afternoon tea and just 42.2% had dinner. Regarding culinary habits, students had the skills to prepare simple food but did not have the skills to prepare a dish. The mothers said they had the culinary skills but they cook simple food like pasta, rice and potatoes. Focus groups confi rmed survey fi ndings, identifying three profi les in mothers and separating eating behaviour during the weekdays and weekend. Its notorious that mothers consuming a healthy diet were those who had more health problems. Barriers to healthy eating were lack of time and money. Surveys and focus groups showed a good access by parents and children to Information and Communication Technologies. In conclusion, it is urgent to design nutrition education programs to create healthy eating habits considering the current situation in food consumption, dietary behaviour and culinary habits in students and their parents.