RT info:eu-repo/semantics/doctoralThesis
T1 Promoción de hábitos alimentarios saludables en el entorno universitario. Diagnóstico de situación e implementación de un programa de educación alimentaria
A1 Carreño Enciso, Laura
A2 Universidad de Valladolid. Escuela de Doctorado
K1 Hábitos alimentarios
K1 Nutritional education
K1 Educación alimentaria
K1 University setting
K1 Entorno universitario
K1 Mediterranean Diet
K1 Dieta Mediterránea
K1 Dietetic quality questionnaire
K1 Cuestionario calidad dietética
K1 3206 Ciencias de la Nutrición
AB Diet, physical activity, and toxic behaviors are the primary determinants of an individual's lifestyle. Inadequate food systems, poor dietary choices, and unhealthy food environments contribute significantly to poor nutrition, a leading risk factor for morbidity and mortality, as well as a precursor to chronic non-communicable diseases in our society. The university setting presents a promising opportunity for fostering healthy eating habits. A health-promoting university is characterized by an environment that safeguards and enhances health, while also promoting knowledge and skills necessary for its members to adopt healthy lifestyles. Nevertheless, the current reality is that universities tend to cultivate a more "obesogenic" environment rather than a healthy one. Therefore, it is imperative to evaluate the actual situation of each university concerning dietary habits and the availability of food and beverages. This evaluation will enable the design of tailored educational strategies, which will be more effective in enhancing the quality of life for their members. The main objective of this thesis was to design an intervention program to improve dietary habits within the community of the University of Valladolid. A study was conducted in two phases. Phase I: Situational Diagnosis. Cross-sectional Observational Study. To evaluate the dietary habits, health perception, health status, and physical activity of the UVa community, two distinct online surveys incorporating validated questionnaires were distributed. Additionally, site visits were conducted at the university centers on the Valladolid campus, including faculties and residence halls, to examine the food options available in cafeterias, residence halls, and vending machines.Phase II: Design and Implementation of a Nutritional Education Program. This phase employed a randomized controlled trial design. An intervention program was developed based on the Theory of Planned Behavior, with the objective of increasing the consumption of fruits and vegetables within the UVa community. The program was executed through three platforms: the virtual campus (VC), Facebook (FB), and Instagram (IG). The analysis of the situational diagnosis revealed that most students had a normal weight, but the participants from the administrative staff and professors and researchers groups were overweight. Most of the sample engaged in light physical activity, although students were significantly more active than the other groups. Students also consumed tobacco and alcohol more frequently. The adherence to the Mediterranean Diet (DM) among most subjects was moderate, with students showing the poorest adherence. The nutritional quality of the menus offered in the residence halls and faculties on the Valladolid campus was low, as were the products offered in the vending machines of these centers.The implementation of the nutritional education program "La UVa come sano" led to a significant increase in vegetable consumption in the VC group (17.4% before vs. 72.7% after); fruit consumption also increased, although not statistically significant. The dietary habits and lifestyle of the UVa community can be greatly improved, given that their level of physical activity is predominantly light and their adherence to the Mediterranean Diet is moderate. It is necessary to improve the food offerings at university centers with more options aligned with the Mediterranean Diet recommendations. Online interventions using interactive platforms such as the virtual campus can be effective in significantly improving the dietary habits of participants.
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/71570
UL https://uvadoc.uva.es/handle/10324/71570
LA spa
NO Escuela de Doctorado
DS UVaDOC
RD 24-nov-2024