Estudios originales
Published on 30 de octubre de 2024 | http://doi.org/10.5867/medwave.2024.09.2769
Obesogenicity perception of food environments in adults: A cross-sectional study in urban areas of Santiago, Chile
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Descriptive statistics of the scores obtained by the participants for each factor obtained for each food environment.
| F1. Availability of fresh AS | 8.3 | 6.4 y 9.6 | |
| F2. Availability of unhealthy processed products | 0.8 | -4.4 y 8.4 | |
| F3. Unhealthy commensality | 3 | -0.4 y 4.3 | |
| F4. Healthy commensality | 2.2 | 0.2 y 5.6 | |
| F5. Physical description | 1.2 | 2.2 y 3.1 | |
| F1. Availability of quality food | 2.7 | -0.4 y 2.9 | |
| F2. Concern for nutrition and health. | 1.2 | 1.4 y 4.3 | |
| F3. Access to HA | -2.4 | -2.6 y 3.3 | |
| F4. Access to ANS | 0 | -3.1 y 1.6 | |
| F5. Availability to SLA | -1.4 | -1.8 y 1.9 | |
| F1. Access to AS | 1.6 | -3.2 y 0.7 | |
| F2. Importance of nutrition | 1.1 | -1.6 y 4.0 | |
| F3. Importance of affordability | 1 | -0.6 y 2.6 | |
| F1. Difficulty of access to AS | -1.3 | -1.4 y 0.2 | |
| F2. Ease of access to AS | -1.1 | -2.9 y 0.5 |
ANS, unhealthy food.AS, healthy food. P, percentile.
Source: Prepared by the authors based on the results of this study.