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Evolución en los conocimientos sobre alimentación: una intervención educativa en estudiantes universitarios = Developments in food knowledge: an educational intervention in university studentes

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dc.contributor Universitat de Vic - Universitat Central de Catalunya. Facultat de Ciències de la Salut i el Benestar
dc.contributor Universitat de Vic - Universitat Central de Catalunya. Facultat de Ciències de la Salut de Manresa
dc.contributor.author Sánchez Socarrás, Violeida
dc.contributor.author Aguilar Martínez, Alicia
dc.contributor.author González, Fabián
dc.contributor.author Esquius, Laura
dc.contributor.author Vaqué Crusellas, Cristina
dc.date.accessioned 2017-06-22T14:38:35Z
dc.date.available 2017-06-22T14:38:35Z
dc.date.created 2017
dc.date.issued 2017
dc.identifier.citation Sánchez, V., Aguilar, A., González, F., Esquius, L., & Vaqué, C. (2017). Developments in food knowledge: An educational intervention in university studentes. [Evolución en los conocimientos sobre alimentación: Una intervención educativa en estudiantes universitarios] Revista Chilena de Nutricion, 44(1), 19-27. es
dc.identifier.issn 0717-7518
dc.identifier.uri http://hdl.handle.net/10854/5025
dc.description.abstract To analyze the relationship between the level of knowledge about food, the degree of adherence to the Mediterranean Diet (MeDi) and nutritional status; an intervention study was performed with pre- and post-intervention evaluation after three educational sessions, designed according to the learning preferences of health science university students. Sixty-five physiotherapy and podology students participated. The mean age was 22.0 years and participants were mostly male 58.5%. The majority were normal weight (63.1%), but many (69.2%)needed to improve their eating habits in order to comply with DiMe recommendations. The statistical relationship found between the level of previous knowledge in nutrition and nutritional status (Pearson’s Correlation Coefficient= 0.7; p= 0.049) suggests that nutritional education actions in this group could contribute to improving the quality of the diet, nutritional status and future health of university students. Educational sessions were able to improve the level of knowledge regarding nutrition and food in the majority of students, thus it is possible to consider the intervention as an efficient tool for the transmission of nutritional knowledge in this group. Key words: Food habits; Nutritional education; Mediterranean diet; Learning strategies. es
dc.format application/pdf
dc.format.extent 9 p. es
dc.language.iso spa es
dc.publisher Sociedad Chilena de Nutrición, Bromatología y Toxicología es
dc.rights Tots els drets reservats es
dc.rights (c) Sociedad Chilena de Nutrición, Bromatología y Toxicología
dc.subject.other Dieta mediterrània es
dc.subject.other Trastorns de la conducta alimentària es
dc.subject.other Estratègies d'aprenentatge es
dc.subject.other Educació sanitària es
dc.title Evolución en los conocimientos sobre alimentación: una intervención educativa en estudiantes universitarios = Developments in food knowledge: an educational intervention in university studentes es
dc.type info:eu-repo/semantics/article es
dc.identifier.doi https://doi.org/10.4067/S0717-75182017000100003
dc.rights.accesRights info:eu-repo/semantics/openAccess es
dc.type.version info:eu-repo/publishedVersion es
dc.indexacio Indexat a SCOPUS es

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