Palabras clave
Remote Work
COVID-19
Food Services
Consumo de alimentos
trabajo remoto
COVID-19
servicios de alimentación
Cómo citar
Resumen
Introducción: En el escenario de restricciones sociales para detener la propagación del virus SARS-CoV-2 se produjeron cambios en los hábitos de vida y alimentación de las poblaciones de todo el mundo. Objetivo: Evaluar los hábitos alimentarios asociados al trabajo remoto durante la pandemia de COVID-19. Metodología: Estudio transversal con trabajadores activos del ELSA-Brasil, durante la colecta de datos nombrada Ola-COVID (julio, 2020 a febrero, 2021). Los datos se recopilaron en línea a través de cuestionarios autoaplicados. Para los hábitos alimentarios se tuvieron como variables dependientes el aumento en la adquisición de alimentos ultraprocesados; el aumento en la adquisición de alimentos in natura; la puntuación de calidad de la alimentación; el uso semanal de comida rápida a domicilio; el cambio en la preparación de alimentos. La variable de exposición fue la modalidad de trabajo (remoto o presencial). Para el análisis estadístico, se utilizó SPSS 21.0, con significancia de p < 0,05. Resultados: Se evaluaron 2463 personas (44 a 83 años de edad), de las cuales, el 78 % se encontraba trabajando de forma remota. Después del ajuste de las variables, los cambios en la preparación de los alimentos se mantuvieron asociados con el trabajo remoto, es decir, tanto los hombres (OR = 2,45 IC95 % 1,75-3,42) como las mujeres (OR = 2,93 IC95 % 2,19-3,92) tuvieron mayores posibilidades de cocinar. No se observó diferencia entre la puntuación de la calidad de los alimentos y el tipo de trabajo. Sin embargo, cuando se evaluó la puntuación de la calidad de alimentos, a mayor frecuencia semanal de pedidos de comida rápida a domicilio, peor fue la calidad de la alimentación. Conclusiones: Las personas que trabajaban remotamente durante el COVID-19 implementaron cambios en la preparación de los alimentos, en especial, una mayor probabilidad de cocinar. No se halló una asociación permanente entre los demás hábitos alimentarios evaluados y la modalidad de trabajo.
Citas
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Derechos de autor 2024 Haysla Xavier Martins, Jordana Herzog Siqueira, Carla Moronari de Oliveira Aprelini, Oscar Geovanny Enriquez-Martinez, Rosane Härter Griep, Maria de Jesus Mendes da Fonseca, Taísa Sabrina Silva Pereira, Maria del Carmen Bisi Molina