Living and eating conditions linked to the occurrence of chronic noncommunicable diseases among older adults.
Population aging is defined as a process of change in the structure by age of the population, the result of the evolution of the components of demographic change. Multicausal process, derived from a complex association of interactions and modifications structural, functional, biological, psycho...
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| Autores principales: | , , |
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología
2019
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| Materias: | |
| Acceso en línea: | https://revistas.unc.edu.ar/index.php/med/article/view/25817 |
| Aporte de: |
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I10-R327-article-25817 |
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ojs |
| institution |
Universidad Nacional de Córdoba |
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I-10 |
| repository_str |
R-327 |
| container_title_str |
Revista de la Facultad de Ciencias Médicas de Córdoba |
| language |
Español |
| format |
Artículo revista |
| topic |
older adults health profile feeding chronic noncommunicable diseases personas adultas mayores perfil de salud alimentación enfermedades crónicas no transmisibles |
| spellingShingle |
older adults health profile feeding chronic noncommunicable diseases personas adultas mayores perfil de salud alimentación enfermedades crónicas no transmisibles Abraham, MD Huergo, J Butinof, M Living and eating conditions linked to the occurrence of chronic noncommunicable diseases among older adults. |
| topic_facet |
older adults health profile feeding chronic noncommunicable diseases personas adultas mayores perfil de salud alimentación enfermedades crónicas no transmisibles |
| author |
Abraham, MD Huergo, J Butinof, M |
| author_facet |
Abraham, MD Huergo, J Butinof, M |
| author_sort |
Abraham, MD |
| title |
Living and eating conditions linked to the occurrence of chronic noncommunicable diseases among older adults. |
| title_short |
Living and eating conditions linked to the occurrence of chronic noncommunicable diseases among older adults. |
| title_full |
Living and eating conditions linked to the occurrence of chronic noncommunicable diseases among older adults. |
| title_fullStr |
Living and eating conditions linked to the occurrence of chronic noncommunicable diseases among older adults. |
| title_full_unstemmed |
Living and eating conditions linked to the occurrence of chronic noncommunicable diseases among older adults. |
| title_sort |
living and eating conditions linked to the occurrence of chronic noncommunicable diseases among older adults. |
| description |
Population aging is defined as a process of change in the structure by age of the population, the result of the evolution of the components of demographic change. Multicausal process, derived from a complex association of interactions and modifications structural, functional, biological, psychological and sociocultural. The food intersects with each of the aforementioned dimensions and is the subject of interest in this work. It starts from recognizing it as a practice located in a time / space, but also in the body. In old age it constitutes a moment of balance in terms of social, cultural and environmental relations, affecting the health of the elderly.
The aim was to analyze the living conditions involved in the development of the food practices of the elderly (PAM) of Córdoba, potentially associated with the development of chronic noncommunicable diseases, 2017 - 2018.
A cross-sectional analytical study was conducted with qualitative quantitative methodological triangulation. Non-probabilistic sample (n = 384) by installments according to the level of education achieved - according to the 2013 Permanent Household Survey - considering PAM of Córdoba. A semi-structured questionnaire was implemented, based on the parameters of the National Survey on Quality of Life of Older Adults 2012 and the PAHO Health, Welfare and Aging Survey; along with participant observations, field logbooks and interviews.
The PAMs configure their health from the singular, where 76% identified food transformations at this stage recognizing as causes: old age needs, health problems (diabetes, hypertension, cholesterol, overweight and obesity) and changes in structure and dynamics family; the particular, where food is recognized as a facilitator of meeting with peers motivated by the care of one's own health; and the general thing that recognizes a situation between a new paradigm about the conception of aging (active) and the real conditions for aging
Health, as food, defined individually as a disease, becomes an integral issue that can be thought of and addressed with Others. Thus, singular and particular living conditions condense on a general level, which recognizes aging as a process, conditioned by individual and contextual characteristics.
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| publisher |
Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología |
| publishDate |
2019 |
| url |
https://revistas.unc.edu.ar/index.php/med/article/view/25817 |
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2024-09-03T21:01:06Z |
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I10-R327-article-258172024-08-27T18:26:22Z Living and eating conditions linked to the occurrence of chronic noncommunicable diseases among older adults. Condiciones de vida y alimentarias vinculadas a la ocurrencia de enfermedades crónicas no transmisibles entre personas adultas mayores. Abraham, MD Huergo, J Butinof, M older adults health profile feeding chronic noncommunicable diseases personas adultas mayores perfil de salud alimentación enfermedades crónicas no transmisibles Population aging is defined as a process of change in the structure by age of the population, the result of the evolution of the components of demographic change. Multicausal process, derived from a complex association of interactions and modifications structural, functional, biological, psychological and sociocultural. The food intersects with each of the aforementioned dimensions and is the subject of interest in this work. It starts from recognizing it as a practice located in a time / space, but also in the body. In old age it constitutes a moment of balance in terms of social, cultural and environmental relations, affecting the health of the elderly. The aim was to analyze the living conditions involved in the development of the food practices of the elderly (PAM) of Córdoba, potentially associated with the development of chronic noncommunicable diseases, 2017 - 2018. A cross-sectional analytical study was conducted with qualitative quantitative methodological triangulation. Non-probabilistic sample (n = 384) by installments according to the level of education achieved - according to the 2013 Permanent Household Survey - considering PAM of Córdoba. A semi-structured questionnaire was implemented, based on the parameters of the National Survey on Quality of Life of Older Adults 2012 and the PAHO Health, Welfare and Aging Survey; along with participant observations, field logbooks and interviews. The PAMs configure their health from the singular, where 76% identified food transformations at this stage recognizing as causes: old age needs, health problems (diabetes, hypertension, cholesterol, overweight and obesity) and changes in structure and dynamics family; the particular, where food is recognized as a facilitator of meeting with peers motivated by the care of one's own health; and the general thing that recognizes a situation between a new paradigm about the conception of aging (active) and the real conditions for aging Health, as food, defined individually as a disease, becomes an integral issue that can be thought of and addressed with Others. Thus, singular and particular living conditions condense on a general level, which recognizes aging as a process, conditioned by individual and contextual characteristics. El envejecimiento poblacional se define como un proceso de cambio en la estructura por edad de la población, resultado de la evolución de los componentes del cambio demográfico. Proceso multicausal, derivado de una compleja asociación de interacciones y modificaciones estructurales y funcionales, biológicas, psicológicas y socioculturales. La alimentación se cruza con cada una de las dimensiones antes mencionadas y constituye el tema de interés en este trabajo. Se parte de reconocerla como una práctica situada en un tiempo/espacio, pero también en el cuerpo. En la vejez constituye un momento de balance en términos de relaciones sociales, culturales y ambientales, incidiendo en la salud de las personas adultas mayores. El objetivo fue analizar las condiciones de vida que intervienen en el desarrollo de las prácticas alimentarias de las personas adultas mayores (PAM) de Córdoba, potencialmente asociadas al desarrollo de enfermedades crónicas no transmisibles, 2017 – 2018. Se realizó un estudio analítico de corte transversal, con triangulación metodológica cuali-cuantitativa. Muestra no probabilística (n=384) por cuotas según nivel de instrucción alcanzado -según Encuesta Permanente de Hogares 2013- considerando PAM de Córdoba. Se implementó un cuestionario semiestructurado, elaborado siguiendo parámetros de Encuesta Nacional sobre Calidad de Vida de Adultos Mayores 2012 y Encuesta de salud, bienestar y envejecimiento de OPS; junto con observaciones participantes, bitacoras de campo y entrevistas. Las PAM configuran su salud desde lo singular, donde 76% identificó transformaciones alimentarias en esta etapa reconociendo como causas: necesidades de la vejez, problemas de salud (diabetes, hipertensión, colesterol, sobrepeso y obesidad) y cambios en la estructura y dinámica familiar; lo particular, donde se reconoce la alimentación como facilitadora de encuentro con pares motivados por el cuidado de la propia salud; y lo general que reconoce una coyuntura entre un nuevo paradigma sobre la concepciónde envejecer (activa) y las condiciones realespara envejecer. La salud, en tanto la alimentación, definida individualmente como una enfermedad, pasa a ser una cuestión integral que puede ser pensada y abordada con Otros. Es así que condiciones de vida singulares y particulares se condensan en un plano general, que reconoce el envejecimiento como un proceso, condicionado por características individuales y contextuales. Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología 2019-10-17 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/med/article/view/25817 Revista de la Facultad de Ciencias Médicas de Córdoba.; 2019: Suplemento JIC XX Revista de la Facultad de Ciencias Médicas de Córdoba; 2019: Suplemento JIC XX Revista da Faculdade de Ciências Médicas de Córdoba; 2019: Suplemento JIC XX 1853-0605 0014-6722 10.31053/1853.0605.v76.nSuplemento spa https://revistas.unc.edu.ar/index.php/med/article/view/25817/27602 Derechos de autor 2019 Universidad Nacional de Córdoba https://creativecommons.org/licenses/by-nc/4.0 |