Universidad Peruana Cayetano Heredia

Food choice and dietary intake among people with tuberculosis in Peru: Implications for improving practice

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dc.contributor.author Lee, G.O.
dc.contributor.author Paz-Soldan Parlette, Valerie Andrea
dc.contributor.author Riley-Powell, A.R.
dc.contributor.author Gómez, A.
dc.contributor.author Tarazona-Meza, C.
dc.contributor.author Paliza, K.V.
dc.contributor.author Ambikapathi, R.
dc.contributor.author Ortiz, K.
dc.contributor.author Comina, G.
dc.contributor.author Hernandez, G.
dc.contributor.author Naik, N.
dc.contributor.author Oberhelman, R.
dc.contributor.author Ugarte Gil, Cesar Augusto
dc.date.accessioned 2020-07-14T00:02:31Z
dc.date.available 2020-07-14T00:02:31Z
dc.date.issued 2020
dc.identifier.uri https://hdl.handle.net/20.500.12866/8324
dc.description.abstract Background: In Peru, tuberculosis (TB) is perceived as a nutritional disease. This perception, alongside factors including household food insecurity, may drive the food choices of people with TB and influence treatment outcomes. Objectives: The objective of this qualitative study was to explore drivers of food choice among adults recently diagnosed with TB. Methods: The study was conducted between April and December 2016 in the Huaycán district of Lima, Peru. Structured questionnaires were administered to 39 adults with TB at the time of diagnosis and after 1 mo of treatment to characterize food security and socioeconomic status. At 1 mo of treatment, 24-h dietary recalls, enhanced by recipes obtained from local street vendors, were administered to examine patterns of food consumption and determine mean daily intake of macro- and micronutrients. Among a subset of 9 participants, in-depth interviews were used to explore dietary beliefs and food choices associated with TB. Results: Overall, 13.2% of participants were underweight at baseline, and 10.5% were overweight. At 1 mo of treatment, the mean caloric intake was 600 kcal/d over what was needed to maintain their current weight. Most of these additional kilocalories came from carbohydrates. Patients made active efforts to improve their diets during treatment, and were both receptive to, and actively sought out, nutritional advice. However, many patients reported significant unnecessary spending on questionable commercial products, such as expensive natural remedies and nutritional supplements. Conclusions: The perceived connection between TB and diet creates both opportunities and challenges for treatment providers. Nutritional counseling provided through the national TB program should promote dietary quality through foods that are locally available, inexpensive, and aligned with cultural perceptions of health and wellness. en_US
dc.language.iso eng
dc.publisher Oxford University Press
dc.relation.ispartofseries Current Developments in Nutrition
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.subject Peru en_US
dc.subject tuberculosis en_US
dc.subject Article en_US
dc.subject female en_US
dc.subject human en_US
dc.subject male en_US
dc.subject priority journal en_US
dc.subject adult en_US
dc.subject clinical article en_US
dc.subject interview en_US
dc.subject health care cost en_US
dc.subject body weight en_US
dc.subject obesity en_US
dc.subject dietary intake en_US
dc.subject qualitative research en_US
dc.subject clinical practice en_US
dc.subject structured questionnaire en_US
dc.subject caloric intake en_US
dc.subject dietary supplement en_US
dc.subject food preference en_US
dc.subject food security en_US
dc.subject macronutrient intake en_US
dc.subject micronutrient intake en_US
dc.subject underweight en_US
dc.title Food choice and dietary intake among people with tuberculosis in Peru: Implications for improving practice en_US
dc.type info:eu-repo/semantics/article
dc.identifier.doi https://doi.org/10.1093/cdn/nzaa001
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#3.03.04
dc.relation.issn 2475-2991


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