<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1029-3019</journal-id>
<journal-title><![CDATA[MEDISAN]]></journal-title>
<abbrev-journal-title><![CDATA[MEDISAN]]></abbrev-journal-title>
<issn>1029-3019</issn>
<publisher>
<publisher-name><![CDATA[Centro Provincial de Información de Ciencias Médicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1029-30192023000500002</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Características del consumo de alimentos y la cultura alimentaria en convalecientes de COVID-19]]></article-title>
<article-title xml:lang="en"><![CDATA[Characteristic of foods consumption and alimentary culture in COVID-19 convalescent individuals]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[San Gil Suárez]]></surname>
<given-names><![CDATA[Clara Irania]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castro Martínez]]></surname>
<given-names><![CDATA[Alina de las Mercedes]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[San Gil]]></surname>
<given-names><![CDATA[Jonatán Lora]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Policlínico Docente Lidia y Clodomira  ]]></institution>
<addr-line><![CDATA[La Habana ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Policlínico Docente California  ]]></institution>
<addr-line><![CDATA[La Habana ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Hospital Clinicoquirúrgico Docente Comandante Manuel Fajardo  ]]></institution>
<addr-line><![CDATA[La Habana ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>10</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>10</month>
<year>2023</year>
</pub-date>
<volume>27</volume>
<numero>5</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S1029-30192023000500002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S1029-30192023000500002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S1029-30192023000500002&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción:  Una nutrición adecuada es clave para desarrollar inmunidad, protección contra las enfermedades e infecciones, y apoyar la recuperación.  Objetivo:  Identificar las características del consumo de alimentos y la cultura alimentaria en convalecientes de COVID-19.  Métodos:  Se realizó un estudio observacional, descriptivo y transversal, desde mayo hasta diciembre del 2020, de 67 pacientes mayores de 20 años de edad convalecientes de la COVID-19, con resultados negativos en la prueba de reacción en cadena de la polimerasa durante un mes, quienes pertenecían a un área de salud de La Habana. Se analizaron variables sociodemográficas, dietéticas y de estado nutricional.  Resultados: La enfermedad se presentó con mayor frecuencia en el sexo masculino (59,7 %) y el grupo etario de 20 a 39 años (47,8 %). Se identificó un alto porcentaje de sobrepeso global (59,7) y los alimentos de mayor consumo y preferencia fueron los energéticos en el horario de la tarde-noche (89,6 %), así como aquellos productos fritos y la piel de aves (38,8 %). La ingestión de vegetales y frutas resultó escasa (29,9 y 40,3 %, respectivamente) y la alimentación, poco variada (86,4 %), pues no consumían diariamente alimentos de los 7 grupos básicos, aunque la mayoría (70,0 %) realizaba las 3 comidas principales del día.  Conclusiones:  Los sujetos estudiados poseían una cultura alimentaria deficiente expresada por conocimientos escasos o errados, lo que advierte sobre la necesidad de disponer de un instrumento educativo para la adopción de actitudes y prácticas alimentarias saludables que conduzcan a la restauración de la inmunidad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction:  An appropriate nutrition is the key to develop immunity, protection against diseases and infections, and support the recovery.  Objective:  To identify the characteristics of foods consumption and alimentary culture in COVID-19 convalescent persons.  Methods:  An observational, descriptive and cross-sectional study was carried out, from May to December 2020, of 67 patients over 20 years convalescent from COVID-19, with negative results in the polymerase chain reaction test for a month, who belonged to a health area of Havana city. Some sociodemographic, dietary and nutritional state variables were analyzed.  Results: The disease was presented more frequently in male sex (59.7%) and the 20 to 39 age group (47-8%). A high percentage of general overweight was identified (59.7), and the most consumed and preferred foods were the energy-giving in the afternoon-night time (89.6%), as well as those fried products and poultry skin (38.8%). The consumption of vegetables and fruits was low (29.9 and 40.3%, respectively) and there was a poor variety in the diet (86.4%), since they didn't consume foods from the 7 basic groups daily, although most of them (70.0%) had 3 meals a day.  Conclusions:  The studied individuals possessed a poor alimentary culture expressed by limited or wrong knowledge, what is a warning about the necessity of having an educational instrument for the adoption of attitudes and healthy alimentary habits leading to the restoration of immunity.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[COVID-19]]></kwd>
<kwd lng="es"><![CDATA[ingestión de alimentos]]></kwd>
<kwd lng="es"><![CDATA[conducta alimentaria]]></kwd>
<kwd lng="en"><![CDATA[COVID-19]]></kwd>
<kwd lng="en"><![CDATA[consumption of foods]]></kwd>
<kwd lng="en"><![CDATA[alimentary behavior]]></kwd>
</kwd-group>
</article-meta>
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