<?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>0188-6266</journal-id>
<journal-title><![CDATA[Acta universitaria]]></journal-title>
<abbrev-journal-title><![CDATA[Acta univ]]></abbrev-journal-title>
<issn>0188-6266</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Guanajuato, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0188-62662023000100129</article-id>
<article-id pub-id-type="doi">10.15174/au.2023.3696</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de la dieta y su emisión de CO2 en población mexicana durante el confinamiento en casa por la covid-19]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of diet and its CO2 emissions in Mexican population during covid-19 home confinement]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Kala Saldaña]]></surname>
<given-names><![CDATA[Axel Roberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinosa Ayala]]></surname>
<given-names><![CDATA[Enrique]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Baeza Jiménez]]></surname>
<given-names><![CDATA[Ramiro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Márquez Molina]]></surname>
<given-names><![CDATA[Ofelia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma del Estado de México Centro Universitario UAEM Amecameca ]]></institution>
<addr-line><![CDATA[ Edo. Mex]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma del Estado de México Centro Universitario UAEM Amecameca ]]></institution>
<addr-line><![CDATA[ Edo. Mex]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C.  ]]></institution>
<addr-line><![CDATA[Delicias Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>33</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0188-62662023000100129&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0188-62662023000100129&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0188-62662023000100129&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La dieta humana influye en las cadenas de producción de alimentos, las cuales emiten alrededor del 30% de los gases de efecto invernadero (GEI) a nivel mundial. El objetivo es identificar los cambios en la dieta y la producción de CO2 en adultos mexicanos antes, durante y después del confinamiento por covid-19. La frecuencia de consumo de alimentos se determinó mediante un cuestionario electrónico completado por 1114 participantes, a partir del cual se calcularon las emisiones de CO2 asociadas. Se identificaron tres grupos de alimentos (de alto, medio y bajo impacto ambiental) en función de su CO2 incorporado. Las dietas más variadas consumidas después del confinamiento se caracterizaron por una disminución significativa de la ingesta de productos animales y un aumento de frutas (0.5), verduras (0.4), cereales (1.2) y leguminosas (0.3). El confinamiento covid-19 se identifica como un factor para la modificación de la dieta y sus emisiones de CO2 asociadas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Human diet influences food production chains, which emit about 30% of global greenhouse gases. The objective is to identify changes in diet and CO2 production in Mexican adults before, during, and after covid-19 confinement. The frequency of food consumption was determined by an electronic questionnaire completed by 1114 participants from which the associated CO2 emissions were calculated. Three food groups (high, medium, and low environmental impact) were identified according to their embodied CO2. The most varied diets consumed after confinement were characterized by a significant decrease in the intake of animal products and an increase in fruits (0.5), vegetables (0.4), cereals (1.2), and legumes (0.3). Covid-19 confinement is identified as a factor for dietary modification and its associated CO2 emissions.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Huella de carbono]]></kwd>
<kwd lng="es"><![CDATA[impacto ambiental]]></kwd>
<kwd lng="es"><![CDATA[patrones dietarios]]></kwd>
<kwd lng="es"><![CDATA[México]]></kwd>
<kwd lng="en"><![CDATA[Carbon footprint]]></kwd>
<kwd lng="en"><![CDATA[environmental impact]]></kwd>
<kwd lng="en"><![CDATA[feeding patterns]]></kwd>
<kwd lng="en"><![CDATA[Mexico]]></kwd>
</kwd-group>
</article-meta>
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