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Title: Evolución en los conocimientos sobre alimentación: Una intervención educativa en estudiantes universitarios
Other Titles: Developments in food knowledge: An educational intervention in university studentes
Author: Aguilar Martínez, Alicia  
Sánchez Socarrás, Violeida
González Rivas, Fabián
Esquius de la Zarza, Laura
Vaqué Crusellas, Cristina
Others: Universitat de Vic - Universitat Central de Catalunya
Universitat Oberta de Catalunya. Estudis de Ciències de la Salut
Keywords: learning strategies
food habits
nutritional education
mediterranean diet
Issue Date: Mar-2017
Publisher: Revista Chilena de Nutricion
Citation: Sánchez-Socarrás, V., Aguilar-Martínez, A., González Rivas, F., Esquius, L. & Vaqué-Crusellas, C. (2017). Evolución en los conocimientos sobre alimentación: una intervención educativa en estudiantes universitarios. Revista Chilena de Nutrición, 1(44), 19-27. doi: 10.4067/S0717-75182017000100003
Also see: https://scielo.conicyt.cl/pdf/rchnut/v44n1/art03.pdf
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.
Language: Spanish
URI: http://hdl.handle.net/10609/93115
ISSN: 0717-7518MIAR
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