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

摘要

To analyze the relationship between the level of knowledge aboutfood, the degree of adherence to the Mediterranean Diet (MeDi)and nutritional status; an intervention study was performed withpre- and post-intervention evaluation after three educationalsessions, designed according to the learning preferences ofhealth science university students. Sixty-five physiotherapy andpodology students participated. The mean age was 22.0 yearsand participants were mostly male 58.5%. The majority werenormal weight (63.1%), but many (69.2%)needed to improvetheir eating habits in order to comply with DiMe recommendations.The statistical relationship found between the level ofprevious knowledge in nutrition and nutritional status (Pearson’sCorrelation Coefficient= 0.7; p= 0.049) suggests that nutritionaleducation actions in this group could contribute to improving thequality of the diet, nutritional status and future health of universitystudents. Educational sessions were able to improve the level ofknowledge regarding nutrition and food in the majority of students,thus it is possible to consider the intervention as an efficienttool for the transmission of nutritional knowledge in this group.Key words: Food habits; Nutritional education; Mediterraneandiet; Learning strategies.