By Dra. María Antonieta Chacha Ch.
Treasurer of the Association of Nutritionists of Guayas ANUG
Mobile phone: 0989093664. Email: [email protected]
The main studies are based on a theory with a neoclassical approach that focuses on identifying food consumption and its adjustment over time, taking into account household resources, per capita income and family budget (impact of income, amount of money intended for
nutrition and in families’ strategies for accessing food).
From a gender perspective, it is proposed that gender relations go through the analysis of the food economy, since in food the roles assigned to men and women socially and culturally play a role.
Inequality of opportunity persists in the public and household spheres. Care for food, nutrition, health and the environment must be taken into account. One of the greatest challenges is to develop actions between men and women aimed at social justice in an economy that sometimes consists of livelihood.
The analysis of the family economy with a gender perspective is to see the family as the elementary unit of economic production and consumption, of the reproduction of human capital and at the same time as the space where people make decisions, taking into account different limitations of knowledge and of means to implement your preferences.
From this point of view, the administration of the family economy is still maintained by women, especially when we talk about food at home. It has been her responsibility to provide a cheap and nutritious meal such as shopping, preparing and organizing menus, etc.
Eating healthy and nutritious does not mean expensive food. You can think about the variety of foods, choose them, their use according to the criteria of achieving better performance, and thus achieve savings that can be significant in the cost of the food basket, without sacrificing, but by improving family nutrition .
If you have time or if the purchases are shared between the different members of the family, you can buy the food in different places, not always in the same business, look for and choose the one that offers the best price or good offer, given the quality of nutritional value.
When eating healthy, there are five important elements to consider:
Quantity: all of the body’s calorie needs should be covered.
2.quality: provide nutrients such as carbohydrates, proteins, fats, vitamins and minerals.
3. Harmony: a proportional relationship between the different nutrients, Carbohydrates: 50 to 60%. Proteins: 12 to 15% Lipids / Fat: 30 to 35% Vitamins and Minerals.
4. Eligibility: adaptation to the biological, physiological moment (newborn, school, pregnant woman, older adult), to people’s tastes and habits, their socio-economic situation and / or the illnesses that the individual may exhibit.
5. Get good hydration: It is a basic pillar of healthy eating, it is suggested to consume between 1.8 and 2.8 liters of water per day.
Menu
Breakfast
- Soy colada with naranjilla
- 2 toasts
- Boiled egg
Mid-morning
- Fruit portion: banana
lunch
- Polenta with chicken steak
- Spinach salad with radishes and lemon
- Orange juice or seasonal fruit
price
- Legume cream
- Oregano or chamomile tea (F)