Sustainable development of the agro-food system of Russia and food security

The theoretical and methodological basis for the study of food security problems has been substantiated in relation to the goals of sustainable development of the agro-food system. The conceptual positions are the following: multicriterial approach to the estimation of food security; distinction in priorities of food security at the level of national and regional agrifood systems; relation of physical and economic availability of food; orientation on regional particularities in substantiation of directions of agrifood policy. The study reveals the concept of food security in the context of sustainable development of the agro-food system, substantiates the criteria and indicators, proposes methods of assessment. The new risks in the development of the agro-food system associated with the COVID-19 pandemic, which aggravated the existing systemic problems and had a negative impact on the level of food security, were identified. A comparative analysis of the level of food security on the example of the Volga Federal District (PFD) regions of the Russian Federation in terms of self-sufficiency, physical and economic availability of food, the stability of the functioning of regional agro-food systems was carried out. Integral indicators of food security and sustainable development of agro-food systems were calculated. This allowed us to carry out the typology of the subjects of the Volga Federal District according to these indicators. The measures contributing to the transition of the agro-food system to the model of sustainable development, the solution of social problems, including the overcoming of negative trends in the post-pandemic economy are formulated.

Analysis of Eating Habits in Women with Overweight and Obesity Trough Implementation of Orientation Workshop Based in a Mexican Food Guide

Objectives Our aim was to analyze eating habits in overweight and obese adult women in a Mexican city before and after the implementation of a food orientation workshop based in a Mexican food guide named “The plate of good eating” (PGE). Methods A previously validated questionnaire of eating habits in overweight and obese patients (adapted to the Mexican population) was used. A 4-session workshop related with food orientation was held (content of the graph through a scheme for better understanding and division by color; food groups; guidelines for food consumption and physical activity; and examples of menus applied to the PBC) based on the specifications of an Official Mexican Standard related to food guidance based on the “PGE” teaching model. At the end of the workshop, the survey of eating habits was applied again, with the aim of analyze changes in eating habits before and after the workshop Results Our results show the factor involved with healthy eating presented an increase in the initial percentile compared to the final one (p25 vs p50 respectively). In the physical activity factor there were no significant changes in the percentiles initial and final; however, in the factor related to the caloric content of food, interestingly show an evident positive change (p25 vs p75), which reflects the importance of knowing and interpreting the food guidance guidelines available in our Country, which have been designed as a practical tool for the improvement of good eating habits. In factors related with the consumption of alcoholic beverages and psychological well-being, no statistically significant changes were observed, but interestingly we observed positive changes in stress management factor (p50 vs p75). Conclusions We do not observe significant changes in the modification of eating habits, after conducting the food orientation workshop, however, progress was made in key factors for overweight and obesity prevention, and we can conclude that the support material based on PGE could not be a good tool for the prevention or treatment of overweight and obesity, however modifications can be suggested that could help healthcare professionals to develop better food guidance strategies based on the type of target population. Funding Sources This research was carried out with own resources of the participating Institutions and did not receive external funds.