<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Perez-Leon, Silvana</dc:creator>
  <dc:creator>Pesantes, M. Amalia</dc:creator>
  <dc:creator>Aya Pastrana, Nathaly</dc:creator>
  <dc:creator>Raman, Shivani</dc:creator>
  <dc:creator>Miranda, Jaime</dc:creator>
  <dc:creator>Suggs, L. Suzanne</dc:creator>
  <dc:date>2018-10-23</dc:date>
  <dc:description xmlns:ns0="xml" ns0:lang="en">Peru is undergoing a nutrition transition and, at the country level, it faces a double burden of disease  where several different conditions require dietary changes to maintain a healthy life and prevent  complications. Through semistructured interviews in rural Peru with people affected by three infectious  and noninfectious chronic conditions (type 2 diabetes, hypertension, and neurocysticercosis), their  relatives, and focus group discussions with community members, we analyzed their perspectives on  the value of food and the challenges of dietary changes due to medical diagnosis. The findings show  the various ways in which people from rural northern Peru conceptualize good (buena alimentación)  and bad (mala alimentación) food, and that food choices are based on life-long learning, experience,  exposure, and availability. In the context of poverty, required changes are not only related to what  people recognize as healthy food, such as fruits and vegetables, but also of work, family, trust, taste,  as well as affordability and accessibility of foods. In this paper we discuss the complexity of introducing  dietary changes in poor rural communities whose perspectives on food are poorly understood and  rarely taken into consideration by health professionals when promoting behavior change.</dc:description>
  <dc:format>application/pdf</dc:format>
  <dc:identifier>https://localhost:5000/ark:/12658/srd1318949</dc:identifier>
  <dc:identifier>https://susi.usi.ch/global/documents/318949</dc:identifier>
  <dc:identifier>https://susi.usi.ch/documents/318949/files/Perez-Leon_N_2018.pdf</dc:identifier>
  <dc:language>eng</dc:language>
  <dc:relation>info:eu-repo/semantics/altIdentifier/doi/10.3390/nu10111563</dc:relation>
  <dc:relation>info:eu-repo/semantics/altIdentifier/ark/12658/srd1318949</dc:relation>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>CC BY</dc:rights>
  <dc:source>Nutrients. - 2018, vol. 10, no. 11, p. 1563</dc:source>
  <dc:subject xmlns:ns1="xml" ns1:lang="en">Dietary changes</dc:subject>
  <dc:subject xmlns:ns2="xml" ns2:lang="en">Health promotion</dc:subject>
  <dc:subject xmlns:ns3="xml" ns3:lang="en">Health behavior</dc:subject>
  <dc:subject xmlns:ns4="xml" ns4:lang="en">Peru</dc:subject>
  <dc:subject xmlns:ns5="xml" ns5:lang="en">Chronic conditions</dc:subject>
  <dc:subject>info:eu-repo/classification/udc/61</dc:subject>
  <dc:title xmlns:ns6="xml" ns6:lang="en">Food perceptions and dietary changes for chronic condition management in rural Peru : insights for health promotion</dc:title>
  <dc:type>http://purl.org/coar/resource_type/c_6501</dc:type>
</oai_dc:dc>