<?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>2448-6094</journal-id>
<journal-title><![CDATA[Sanus]]></journal-title>
<abbrev-journal-title><![CDATA[Sanus]]></abbrev-journal-title>
<issn>2448-6094</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud, Departamento de enfermería]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2448-60942024000100109</article-id>
<article-id pub-id-type="doi">10.36789/sanusrevenf..vi20.461</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Consumo de alimentos ultraprocesados y autóctonos en familias mayas de escolares con sobrepeso u obesidad]]></article-title>
<article-title xml:lang="pt"><![CDATA[Consumo de alimentos ultraprocessados e indígenas em famílias maias de crianças em idade escolar com sobrepeso ou obesidade]]></article-title>
<article-title xml:lang="en"><![CDATA[Consumption of ultra-processed and indigenous foods in Mayan families of overweight or obese schoolchildren]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chan-Santiago]]></surname>
<given-names><![CDATA[Juan Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Campos]]></surname>
<given-names><![CDATA[María de Lourdes]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramos-López]]></surname>
<given-names><![CDATA[Karla Margarita]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pool-Góngora]]></surname>
<given-names><![CDATA[Roberth Amilcar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delgado-Sandoval]]></surname>
<given-names><![CDATA[Silvia del Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Lemus]]></surname>
<given-names><![CDATA[Hilda Lissette]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Yucatán Facultad de Enfermería ]]></institution>
<addr-line><![CDATA[Tizimín Yucatán]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Guanajuato  ]]></institution>
<addr-line><![CDATA[Celaya Guanajuato]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Yucatán Facultad de Enfermería ]]></institution>
<addr-line><![CDATA[Tizimín Yucatán]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma de Yucatán Facultad de Enfermería ]]></institution>
<addr-line><![CDATA[Tizimín Yucatán]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad de Guanajuato Campus Celaya-Salvatierra ]]></institution>
<addr-line><![CDATA[Celaya Guanajuato]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Universidad de Guanajuato Campus Celaya-Salvatierra ]]></institution>
<addr-line><![CDATA[Celaya Guanajuato]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>9</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2448-60942024000100109&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2448-60942024000100109&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2448-60942024000100109&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción:  El sobrepeso y la obesidad a causa del consumo de alimentos ultraprocesados es una problemática de salud pública, este tipo de alimentos tiene una alta densidad energética a diferencia de los alimentos autóctonos que brinda nutrimentos saludables como fibra, vitaminas y minerales.  Objetivo: Describir el consumo de alimentos ultraprocesados y autóctonos en familias mayas con escolares que presentan sobrepeso u obesidad.  Metodología: Estudio cuantitativo, descriptivo, observacional y transversal. Participaron 58 familias con al menos un escolar con sobrepeso u obesidad. Se aplicó el instrumento dieta habitual y frecuencia de consumo de alimentos y se clasificaron los alimentos en ultraprocesados y autóctonos. Todos los datos fueron analizados con estadística descriptiva con frecuencias y porcentajes.  Resultados: 67.2 % contaba con educación secundaria, 89.7 % eran maya hablante y 15.5 % producía alimentos en la milpa. De los alimentos autóctonos incluidos en la dieta habitual predominó el tomate 63.8 %, chile habanero 46.6 %, frijol negro 44.8 %, y leche bronca 41.4 %. En los ultraprocesados los de mayor consumo fueron la tortilla 96.6 %, azúcar 77.7 %, aceite comestible 75.9 % y la masa 60.3 %.  Conclusiones: Los alimentos ultraprocesados con alto contenido calórico y poco contenido nutricional han llegado incluso a zonas rurales, es fundamental promover y educar para la salud, así como ejecutar intervenciones para crear huertos familiares con el fin de obtener alimentos autóctonos que mejoren los hábitos alimentarios en escolares con sobrepeso u obesidad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Abstrato  Introdução.  O sobrepeso e a obesidade causados pelo consumo de alimentos ultraprocessados são um problema de saúde pública. Esse tipo de alimento tem alta densidade energética, ao contrário dos indígenas, que fornecem nutrientes saudáveis, como fibras, vitaminas e minerais.  Metodologia. Estudo quantitativo, descritivo, observacional e transversal. Participaram 58 famílias com pelo menos um aluno com sobrepeso ou obesidade. Foi aplicado o instrumento de dieta habitual e frequência de consumo alimentar e os alimentos foram classificados em ultraprocessados e indígenas. Todos os dados foram analisados com estatística descritiva com frequências e porcentagens.  Resultados. 67,2 % dos participantes tinham ensino médio, 89,7 % eram falantes de maia e 15,5 % produziam alimentos nos milharais. Dos alimentos nativos incluídos na dieta habitual, predominaram o tomate 63,8 %, a pimenta habanero 46,6 %, o feijão preto 44,8 % o leite cru 41,4 %. Nos alimentos ultraprocessados, os de maior consumo foram tortilhas 96,6 %, açúcar 77,7 %, óleo comestível 75,9 % e massa 60,3 %.  Conclusões. Como os alimentos ultraprocessados com alto teor calórico e pouco valor nutricional chegaram às áreas rurais, é essencial promover e educar para a saúde, bem como implementar intervenções para criar hortas familiares a fim de obter alimentos locais que melhorem os hábitos alimentares de crianças em idade escolar com sobrepeso ou obesidade.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction.  Overweight and obesity caused by the consumption of ultra-processed foods is a public health problem. Since this type of food has a high energy density, unlike indigenous, which provides healthy nutrients such as fiber, vitamins and minerals.  Objective . Describe the consumption of ultra-processed and indigenous foods in Mayan families with schoolchildren who are overweight or obese.  Methodology. Quantitative, descriptive, observational and cross-sectional study. 58 families with at least one overweight or obese student participated. The habitual diet and frequency of food consumption instrument was applied, and the foods were classified into ultra-processed and indigenous. All data were analyzed with descriptive statistics with frequencies and percentages.  Results. 67.2 % of the participants had secondary education, 89.7 % were Mayan speakers and 15.5 % produced food in the cornfields. Of the native foods included in the usual diet, tomatoes predominated 63.8 %, habanero chili 46.6 %, black beans 44.8 %, and raw milk 41.4 %. In the ultra-processed foods, those with the highest consumption were tortillas 96.6%, sugar 77.7 %, edible oil 75.9 % and dough 60.3 %.  Conclusions. Since ultra-processed foods with high calorie content and little nutritional value have reached rural areas, it is essential to promote and educate for health, as well as implement interventions to create family gardens in order to obtain local foods that improve eating habits in overweight or obese schoolchildren.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Consumo de alimentos]]></kwd>
<kwd lng="es"><![CDATA[Sobrepeso]]></kwd>
<kwd lng="es"><![CDATA[Obesidad]]></kwd>
<kwd lng="es"><![CDATA[Padres]]></kwd>
<kwd lng="es"><![CDATA[Nutrición del niño (DeCS)]]></kwd>
<kwd lng="pt"><![CDATA[Comer]]></kwd>
<kwd lng="pt"><![CDATA[Excesso de peso]]></kwd>
<kwd lng="pt"><![CDATA[Obesidade]]></kwd>
<kwd lng="pt"><![CDATA[País]]></kwd>
<kwd lng="pt"><![CDATA[Nutrição da criança (DeCS)]]></kwd>
<kwd lng="en"><![CDATA[Eating]]></kwd>
<kwd lng="en"><![CDATA[overweight]]></kwd>
<kwd lng="en"><![CDATA[obesity]]></kwd>
<kwd lng="en"><![CDATA[parents]]></kwd>
<kwd lng="en"><![CDATA[child nutrition (DeCS)]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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