<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0036-3634</journal-id>
<journal-title><![CDATA[Salud Pública de México]]></journal-title>
<abbrev-journal-title><![CDATA[Salud pública Méx]]></abbrev-journal-title>
<issn>0036-3634</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Salud Pública]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0036-36342019000200155</article-id>
<article-id pub-id-type="doi">10.21149/8923</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Contribution of Nova food groups to energy and nutrient supply in Mexican households]]></article-title>
<article-title xml:lang="es"><![CDATA[Contribución de los grupos de alimentos Nova a la disponibilidad de energía y nutrientes en los hogares mexicanos]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Romo-Aviles]]></surname>
<given-names><![CDATA[Mariana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ortiz-Hernández]]></surname>
<given-names><![CDATA[Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Metropolitana Departamento de Atención a la Salud unidad Xochimilco]]></institution>
<addr-line><![CDATA[Ciudad de Mexico ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2019</year>
</pub-date>
<volume>61</volume>
<numero>2</numero>
<fpage>155</fpage>
<lpage>165</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0036-36342019000200155&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0036-36342019000200155&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0036-36342019000200155&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract:  Objective:  To analyze the contribution of natural, processed and ultra-processed foods to energy and nutrient supply in Mexican households.  Materials and methods:  The database of the National Household Expenditure Survey 2013 was analyzed (n=58 001), which is a cross-sectional survey. Food supply (g/adult equivalent/day) and energy, macro- and micro-nutrient supplies were estimated. Foods were classified following the Nova system. Households sociodemographic characteristics were analyzed as covariates.  Results:  Natural foods (NF) contributed with more energy (55.0%) followed by ultra-processed foods (UPF, 21.2%). NF were the main source of most nutrients. Processed culinary ingredients (PCI) and processed foods (PF) had high content of energy, total fats, and saturated fats, but low content of certain micronutrients. Sodium was mainly available in PF (34.6%) and UPF (31.4%). Sugar-sweetened beverages, fast foods, and biscuits and cookies were the main UPF in terms of energy supply.  Conclusions;  In Mexican households, the PCI, PF and UPF had low nutritional quality.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen:  Objetivo:  Analizar la contribución de los alimentos naturales, procesados y ultraprocesados a la disponibilidad de energía y nutrientes en los hogares mexicanos.  Material y métodos:  Se analizó la base de datos de la Encuesta Nacional de Gasto de los Hogares 2013 (n= 58 001), la cual es una encuesta transversal. Se estimó la disponibilidad de alimentos (g/adulto equivalente/día), energía y nutrientes. Los alimentos fueron clasificados siguiendo el sistema Nova.  Resultados: Los alimentos naturales (AN) y los ultraprocesados (AUP) contribuyeron con más energía. Los AN fueron la principal fuente de la mayoría de los nutrimentos. Los ingredientes culinarios procesados (ICP) y los alimentos procesados (AP) tenían alto contenido de energía, grasas totales y grasas saturadas pero bajo contenido de ciertos micronutrientes. El sodio estaba disponible principalmente en AP y AUP. Las bebidas azucaradas, comidas rápidas, galletas y panes fueron los principales AUP.  Conclusión:  En México, los ICP, AP y AUP tienen baja calidad nutricional.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[food-processing industry]]></kwd>
<kwd lng="en"><![CDATA[food quality]]></kwd>
<kwd lng="en"><![CDATA[micronutrients]]></kwd>
<kwd lng="en"><![CDATA[nutritive value]]></kwd>
<kwd lng="es"><![CDATA[industria de procesamiento de alimentos]]></kwd>
<kwd lng="es"><![CDATA[calidad de la dieta]]></kwd>
<kwd lng="es"><![CDATA[micronutrientes]]></kwd>
<kwd lng="es"><![CDATA[valor nutritivo]]></kwd>
</kwd-group>
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