Revista Espanola de Nutricion Humana y Dietetica最新文献

{"title":"El reporte del diseño de estudio en los títulos de la Revista Española de Nutrición Humana y Dietética","authors":"Rocío Muñoz-Sánchez, Daniel Prieto-Botella, Irene Campos-Sánchez, Paula Fernández-Pires, Desirée Valera-Gran","doi":"10.14306/renhyd.26.2.1709","DOIUrl":"https://doi.org/10.14306/renhyd.26.2.1709","url":null,"abstract":"No aplica","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":null,"pages":null},"PeriodicalIF":0.4,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67027633","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"¿Y si la nutrición se vuelve nano? Implicaciones para los profesionales de la nutrición","authors":"Édgar Pérez Esteve, F. Petermann-Rocha, C. Troncoso-Pantoja, Edna J. Nava-González, Amparo Gamero, Tania Fernández-Villa, Saby Camacho-López, Ashuin Kammar-García, Macarena Lozano-Lorca, D. A. Bonilla, Eva-María Navarrete-Muñoz","doi":"10.14306/renhyd.26.1.1707","DOIUrl":"https://doi.org/10.14306/renhyd.26.1.1707","url":null,"abstract":"","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":null,"pages":null},"PeriodicalIF":0.4,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48027636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Eating Disorder Risk and Factors Associated with Obesity Prejudice Among University Students: A cross-sectional descriptive study","authors":"Nural ERZURUM ALİM, Aysun Yuksel, Leyla Tevfikoglu Pehlivan, Rahime Evra Karakaya, Z. Beşler","doi":"10.14306/renhyd.26.2.1492","DOIUrl":"https://doi.org/10.14306/renhyd.26.2.1492","url":null,"abstract":"Introduction: The aim of this study is to evaluate eating disorder risk and factors associated with obesity prejudice among university students.\u0000Methodology: This cross-sectional descriptive study was consisted of 1449 university students in Turkey. Anthropometric measurements were self-reported and eating disorder and obesity prejudice symptoms were measured via validated scales.\u0000Results: Prevalence of students at low risk for eating disorder was 88.2%, while 60.3% of them were prone to obesity prejudice and 27% of them were obesity prejudiced. The mean eating disorder scores of the underweight and the normal weight group were significantly lower than the overweight group (p = 0.003 and p = 0.019, respectively). The difference between the mean obesity prejudice scores of the normal weight group and the overweight group was found to be significant (p = 0.002).  Moreover, in the multiple linear regression analysis, the overweight group had a significant association with obesity prejudice (p<0.001).\u0000Conclusion: The risk of eating disorder and obesity prejudice increases among overweight/obese university students. Early prediction of eating disorder and obesity prejudice is crucial to prevent health problems such as obesity and related diseases among university students.","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":null,"pages":null},"PeriodicalIF":0.4,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67028048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hospital nutrition: dietary intake characteristics among adults with NCDs (Algeria, 2020)","authors":"F. Z. Boutata, Meriem Bencharif, D. Abdessemed","doi":"10.14306/renhyd.26.2.1506","DOIUrl":"https://doi.org/10.14306/renhyd.26.2.1506","url":null,"abstract":"Introduction: Hospital malnutrition is a common problem among non-communicable diseases' (NCDs) inpatients, and it is related to food intake characteristics. The aim of this study was to determine the current dietary intake characteristics of hospitalized adults with NCDs in Algeria.\u0000Methods: The study sample consisted of 105 inpatients. The dietary intake was evaluated using the 24 hours recall method, CIQUAL Table, 2016 was used for nutritional values and Subjective global assessment (SGA) for the nutritional status assessment.\u0000Results: The study design responds to a descriptive cross-sectional study carried out on a sample of 105 inpatients. The malnutrition percentage was 44.76% (B/C on SGA). Most consumed food was self-provided (78.09%) and 3.81% of food was hospital-provided. Energy intakes were low with a median of 4805 kJ/day; 24.76% of participants met 100% of their energy requirements while 13.33% met ≥75% of their protein requirements with no significant difference between well-nourished and malnourished patients. Dietary sugar was higher than 10% of total energy, and alpha-linolenic acid was at 0.06% of total energy with severe deficient of vitamins and minerals.\u0000Conclusions: Current food supply including non-regulated sources in hospital was not able to meet the dietary requirements of inpatients. Improving hospital nutritional services, supporting patients at mealtimes and nutritional education among patients’ families are solutions to improve patient nutritional status.","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":null,"pages":null},"PeriodicalIF":0.4,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67028051","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference","authors":"Jorge Carlos Metri Ojeda, Milena María Ramírez Rodrigues, Diana Karina Baigts Allende","doi":"10.14306/renhyd.26.s1.1620","DOIUrl":"https://doi.org/10.14306/renhyd.26.s1.1620","url":null,"abstract":"Introduction: Due to the interest in healthcare through the diet, there is an increase in the reformulation of products to reduce their fat content. The mayonnaise is a dressing product recognized by its high content of fats (75 %); the reduction of fat content implies the use of additives that can be perceived as harmful and are poorly acceptable by the consumers. The objectives of this study were to study the perceptions and the acceptability of the ingredients used in mayonnaise, as well as the global preference of these products.\u0000Methodology: The preferences of traditional and low-fat mayonnaise were studied using a survey applied to 303 participants. The perception and acceptability of ingredients (on a scale of 1 – 5) was determined with focus groups of 12 participants.\u0000Results: The selection of mayonnaise was based on the nutritional content (in women) and on a specific commercial brand (in men) (p<0.05). The low-fat content and the ingredients from natural sources are perceived as healthy characteristics of the product (64 % and 27 % from the total of the participants, respectively). The 18 – 29 years old participants demonstrated more interest in products with probiotics, while the people from 51 – 60 age range preferred ingredients from natural sources (p<0.05). The ingredients with familiar names such as egg yolk, vinegar, lime juice, spices, and mustard showed high acceptability scores (>4 acceptability score).\u0000Conclusions: The low fat- mayonnaise is the most demanded in the market. However, there is interest in mayonnaise containing ingredients with natural sources or supplemented with probiotics. The perception and the acceptability of the ingredients are positively influenced by its nature (simple names) and origin (from natural sources).","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":null,"pages":null},"PeriodicalIF":0.4,"publicationDate":"2022-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47709994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comunicación ética en redes sociales para la nutrición","authors":"Saby Camacho López, Edna J. Nava-González, Evelia Apolinar-Jiménez, Rafael Almendra-Pegueros, A. Pérez-lópez, Amparo Gamero, Ashuin Kammar-García, Miguel Angelo dos Santos Duarte Junior, Tania Fernández Villa, Édgar Pérez-Esteve, D. A. Bonilla, Macarena Lozano-Lorca, Eva-María Navarrete-Muñoz","doi":"10.14306/renhyd.26.1.1637","DOIUrl":"https://doi.org/10.14306/renhyd.26.1.1637","url":null,"abstract":"","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":null,"pages":null},"PeriodicalIF":0.4,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49288356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Uso del etiquetado nutricional y su asociación con la adhesión a la dieta mediterránea y el estado nutricional determinado mediante la percepción de la imagen corporal en estudiantes universitarios de Valparaíso, Chile: un estudio transversal","authors":"Fabiola Vilugrón Aravena, Nicole Fernández, J. Letelier, A. Medina, Melanny Torrejón","doi":"10.14306/renhyd.26.1.1438","DOIUrl":"https://doi.org/10.14306/renhyd.26.1.1438","url":null,"abstract":"Introducción: La dieta mediterránea (DM) es reconocida como un patrón dietético sostenible y saludable; sin embargo, la adhesión de los estudiantes universitarios a sus recomendaciones es baja. El etiquetado nutricional es una estrategia para promover elecciones alimentarias saludables. El objetivo de este estudio fue analizar la asociación entre el uso del etiquetado nutricional, la adhesión a la DM y el estado nutricional determinado mediante la percepción de la imagen corporal en estudiantes universitarios chilenos.\u0000Metodología: Se realizó un estudio transversal, en el que participaron 286 estudiantes entre 18 y 29 años, matriculados en una universidad pública de Valparaíso, Chile. La adhesión a la DM se determinó mediante el Test KIDMED, la frecuencia de uso del etiquetado nutricional se consultó utilizando tres preguntas: ¿revisas la cantidad de sellos “Alto en” de los alimentos envasados antes de comprarlos?; ¿compras alimentos envasados con menos sellos “Alto en” para asegurar una elección saludable?; ¿lees el etiquetado nutricional de los alimentos envasados con sellos “Alto en” antes de comprarlos?. El estado nutricional se determinó mediante la percepción de la imagen corporal. La aplicación de los cuestionarios fue en línea. Se realizaron Modelos de Regresión Logística para evaluar la asociación entre las variables.\u0000Resultados: Cerca del 55% reportó un uso frecuente del etiquetado nutricional, el 26,2% una alta adhesión a la DM y el 51,4% se percibe con exceso de peso corporal. Los estudiantes que frecuentemente compran alimentos envasados con menos sellos “Alto en” y leen el etiquetado nutricional antes de comprar alimentos envasados tuvieron más probabilidad de reportar una alta adhesión a la DM (OR:2,39;  IC 95%: 1,17-4,85 y OR:2,38; IC 95%: 1,20-4,73 respectivamente) que aquellos usuarios no frecuentes (p<0,01).\u0000Conclusiones: Los estudiantes universitarios que usaron frecuentemente el etiquetado nutricional tuvieron una mayor adhesión a la DM comparado con aquellos usuarios no frecuentes.","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":null,"pages":null},"PeriodicalIF":0.4,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67027990","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Relación entre índice de masa corporal elevado y variables socioeconómicas en población chilena: Un estudio transversal","authors":"Sofía Palma, J. M. Cabezas","doi":"10.14306/renhyd.26.1.1444","DOIUrl":"https://doi.org/10.14306/renhyd.26.1.1444","url":null,"abstract":"Introducción: El objetivo del presente estudio fue analizar la prevalencia de Índice de masa corporal (IMC) elevado en la población chilena y su relación con: sexo, edad, educación, hábito tabáquico y el ingreso económico.\u0000Metodología: Se realizó un estudio observacional transversal, utilizando los resultados de las Encuestas de Protección Social de los años 2009 y 2015. La variable independiente fue el IMC, en tanto que las variables dependientes fueron: sexo, edad, educación, tabaquismo e ingresos económicos. Con una muestra de 21.392 encuestados, se procesaron los datos en el programa Stata, usando tres modelos de regresión para el análisis estadístico (Ordinary Least Squares, Logit y Odds Ratio).\u0000Resultados: 40% de los encuestados presentó sobrepeso, y20% resultó ser obeso. La prevalencia de sobrepeso fue mayor en hombres, mientras que la de obesidad fue superior en mujeres.  El IMC elevado fue mayor en personas sobre 45 años. Por cada 5 años de aumento en la educación de un individuo, el IMC disminuyó en 1 punto. El tabaquismo mostró una relación inversa con IMC elevado. A medida que aumentaba el decil de ingreso, aumentó la prevalencia de sobrepeso y disminuyó la de obesidad. Conclusiones: La educación resulta relevante en la implementación de estrategias de prevención y control de IMC. El tabaquismo, en relación con el IMC elevado, demostró tener una relación inversa lo cual podría asociarse como u mecanismo de control de peso corporal, siendo necesario reenfocar desde el ámbito educativo. En relación con los ingresos económicos, los hallazgos son contradictorios, ya que se encontró que la probabilidad de un individuo de tener sobrepeso aumentó a medida que su ingreso era mayor, mientras que la probabilidad de ser obeso disminuyó a medida que aumentó su ingreso económico.","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":null,"pages":null},"PeriodicalIF":0.4,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67027992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and validation of nutrition knowledge test for high school students using a novel study design: A Rasch analysis","authors":"Yücel Makaracı, Erhan Devrilmez","doi":"10.14306/renhyd.26.1.1486","DOIUrl":"https://doi.org/10.14306/renhyd.26.1.1486","url":null,"abstract":"Introduction: The creation of a high-quality, valid, and reliable knowledge test for high school students will contribute to establishing dietary programs more conscious, for individuals and society. The aim of the study is to develop a valid and reliable nutrition knowledge test for high school students.\u0000Methodology: Data were collected from 346 high school students age from 14 to 18 years. Rasch modelling was used for validating the test. The expert group followed a five-step test developing process and developed 22 multiple-choice items.\u0000Results: Findings indicated that 20 of 22 test items showed high internal consistency and reliability for both test items and person participating in this study. The wright map indicated a well distributed item difficulties and relatively good person abilities.\u0000Conclusions: It is thought that the study findings obtained through the Rasch modelling and the knowledge test created will be a guiding tool in respect of multidimensionality, validity, and reliability for the concept, such as nutrition which is crucial in human life.","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":null,"pages":null},"PeriodicalIF":0.4,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67027998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Análisis factorial confirmatorio del Cuestionario Breve de Conductas Alimentarias de Riesgo en universitarios mexicanos","authors":"Ferran Padrós Blázqueza, Blanca Edith Pintor Sánchez, María Patricia Martínez Medina, Gabriela Navarro Contreras","doi":"10.14306/renhyd.26.1.1487","DOIUrl":"https://doi.org/10.14306/renhyd.26.1.1487","url":null,"abstract":"Introducción: Las principales conductas de riesgo para el desarrollo de los trastornos de la conducta alimentaria (TCA) han proliferado y su frecuencia es preocupante en adolescentes. Resulta de gran interés contar con instrumentos psicométrica y culturalmente válidos para detectar de forma temprana los TCA. Por ello, el objetivo de la presente investigación fue estudiar la validez de constructo y confiabilidad del Cuestionario Breve de Conductas Alimentarias de Riesgo (CBCAR) en población michoacana.\u0000Metodología: Se realizó un análisis factorial confirmatorio (AFC) y un análisis de consistencia interna de la CBCAR aplicada a 1185 universitarios.\u0000Resultados:  Se analizó el ajuste del modelo de tres factores a través del AFC, en la muestra total y las submuestras por sexo, se observó un ajuste aceptable, aunque algo peor en la muestra de hombres. El alfa de Cronbach para la escala total fue de .76 y los valores para las subescalas derivadas también fueron aceptables.\u0000Conclusiones: Se concluye que el instrumento es adecuado para población universitaria michoacana y hasta un 30.8% de la muestra obtuvo puntuaciones que sugieren riesgo de TCA.","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":null,"pages":null},"PeriodicalIF":0.4,"publicationDate":"2022-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67028038","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}