Influence of educational interventions on nutrition and sustainability in Ecuadorian university students residing in Honduras
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Published:
Aug 27, 2021
Keywords:
Eating habits, Ecuadorian students, nutritional education, sustainable diets
Main Article Content
Abstract
Eating habits can be compromised in the transition to college life specially in a new country. In addition, the eating patterns of college students could be improved through various strategies during the college adjustment process. A key point is nutrition and sustainability, whose content can be taught through educational sessions at universities. The objective of this study was to evaluate the effect of educational interventions and adherence to the Mediterranean diet (DM) in Ecuadorian first-year university students in Honduras, where the student population of Ecuador ranks second, after Honduras. Eating patterns were evaluated using a questionnaire on adherence to MD and one on eating behaviors. The educational interventions focused on the benefits of sustainability, culture, environment, and health that DM provides. The study had a diagnostic phase with the participation of the universe of students (n = 65), and an intervention phase where 32 students participated: 18 in the group that received nutritional education and 14 in the control group. The group that received educational intervention improved their eating behaviors, going from unhealthy to moderately healthy, however, adherence to DM did not show increases at the end of the interventions (p> 0.05). The control group did not present changes in any attribute, remaining in unhealthy behaviors and low adherence to DM. Fifty percent of the students in the intervention group returned to Ecuador during the COVID-19 crisis, while in the control group it was 71.4%. In conclusion, it is important to provide advice on nutrition and sustainability from the beginning of university studies, since young people migrate to a country with totally different customs from those of Ecuador and even the Andean Community.
Article Details
Section
Scientific Article
Universidad Politécnica Salesiana of Ecuador preserves the copyrights of the published works and will favor the reuse of the works. The works are published in the electronic edition of the journal under a Creative Commons Attribution/Noncommercial-No Derivative Works 3.0 Ecuador license: works can be copied, used, disseminated, transmitted and publicly displayed.
The undersigned author partially transfers the copyrights of this work to Universidad Politécnica Salesiana of Ecuador for the printed edition.
References
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Bry?a, P. (2016). «Organic food consumption in Poland: Motives and barriers». En: Appetite 105, 737-746. Online: https://bit.ly/2SaKzK3
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FAO (2012). Sustainable Diets and Biodiversity. 1st. Rome. Online: https://bit.ly/3nEQv9Q
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García, M. y col. (2014). «Adherence to Mediterranean diet in a Spanish university population». En: Appetite 78, 156-164. Online: https://bit.ly/3dn6s0S
Gómez, R. (2018). «Revisión sobre el aceite de oliva: historia, impacto mediático y sus aplicaciones médicas en la dieta mediterránea (Review of olive oil: history, media impact and its medical applications in the Mediterranean diet)». En: Revista Colombiana de Endocrinología, Diabetes & Metabolismo 5.4, 26-31. Online: https://bit.ly/3tqnPU5
Gropper, S. y col. (2012). «Weight and Body Composition Changes during the First Three Years of College». En: Journal of Obesity 2012, 1-6. Online: https://bit.ly/3e8N86X
Guidi, J. y col. (2009). «The prevalence of compulsive eating and exercise among college students: An exploratory study». En: Psychiatry Research 165.1-2, 154-162. Online: https://bit.ly/2Qu3n6g
Hekler, E., C. Gardner y T. Robinson (2010). «Effects of a College Course About Food and Society on Students Eating Behaviors». En: American Journal of Preventive Medicine 38.5, 543-547. Online: https://bit.ly/3upMxo0
Hilger, J. y K. Diehl (2019). «‘Oh God, I Have to Eat Something, But Where Can I Get Something Quickly?’ A Qualitative Interview Study on Barriers to Healthy Eating among University Students in Germany». En: Nutrients 11.10, 2440. Online: https://bit.ly/3ajn6N8
Kearney, J. (2010). «Food consumption trends and drivers». En: Philosophical transactions of the royal society B: biological sciences 365.1554, 2793-2807. Online: https://bit.ly/3gXjKTV
Márquez, Y. y col. (2014). «Diseño y validación de un cuestionario para evaluar el comportamiento alimentario en estudiantes mexicanos del área de la salud (Design and validation of a questionnaire to evaluate eating behavior in Mexican students in the health area)». En: Nutrición Hospitalaria 30.1, 153-164. Online: https://bit.ly/3x5aEtU
Martínez, M. y col. (2015). «Benefits of the Mediterranean diet: insights from the PREDIMED study». En: Progress in Cardiovascular Diseases 58.1, 50-60. Online: https://bit.ly/3ueZBfY
Míguez, M. y col. (2013). «Variations of the diet of Galician university students (Ourense Campus) in relation to the pattern of the cardioprotective Mediterranean diet)». En: Nutrición Hospitalaria 28.6, 2099-2106. Online: https://bit.ly/3dpiPtx
Miller, T., L. Chandler y M. Mouttapa (2015). «A needs assessment, development, and formative evaluation of a health promotion smartphone application for college students». En: American Journal of Health Education 46.4, 207-215. Online: https://bit.ly/2QOzQ7R
Navarro, I. y col. (2014). «Adherence to the Mediterranean diet by nursing students of Murcia (Spain)». En: Nutrición Hospitalaria 30.1, 165-172. Online: https://bit.ly/3ebOpv1
Paredes, M. y col. (2019). «Assessing responsible food consumption in three Ecuadorian city regions». En: Sustainable Food System Assessment. Routledge. Online: https://bit.ly/3vATWRF
Paslakis, G., G. Dimitropoulos y G. Katzman (2020). «A call to action to address COVID-19 induced global food insecurity to prevent hunger, malnutrition, and eating pathology». En: Nutrition Reviews 79.1, 114-116. Online: https://bit.ly/3vA7LQr
Racette, S. y col. (2005). «Weight Changes, Exercise, and Dietary Patterns During Freshman and Sophomore Years of College». En: Journal of American College Health 53.6, 245-251. Online: https://bit.ly/3aW2JG5
Reed, J. y col. (2011). «Using “Point of Decision Messages to Intervene on College Students Eating Behaviors». En: American Journal of Health Promotion 25.5, 298-300. Online: https://bit.ly/3tsM6sB
Sánchez, M. y col. (2018). «Evaluación del estado nutricional de adolescentes en una Unidad Educativa de Ecuador (Evaluation of the nutritional status of adolescents in an Educational Unit of Ecuador)». En: Ciencia Unemi 10.25, 1-12. Online: https://bit.ly/3v2v7h9
Sogari, G. y col. (2018). «College Students and Eating Habits: A Study Using An Ecological Model for Healthy Behavior». En: Nutrients 10.12, 1823. Online: https://bit.ly/2Q4eL9i
Sproesser, G. y col. (2015). «I Eat Healthier Than You: Differences in Healthy and Unhealthy Food Choices for Oneself and for Others». En: Nutrients 7.6, 4638-4660. Online: https://bit.ly/2QbSUN1
VanHeuvelen, T. y J. VanHeuvelen (2019). «The (Economic) Development of Healthy Eating Habits: Gender, nutrition, and health outcomes in 31 cou tries». En: Sociology of Development 5.1, 91-113. Online: https://bit.ly/2RHZBqC
WHO (2014). Global Status Report of noncommunicable diseases 2014. Online: https://bit.ly/3akfc60
WHO (2015). Health in 2015: from MDGs, Millennium Development Goals to SDGs, Sustainable Development Goals. Online: https://bit.ly/2P20PvU
Anderson, J. (2019). «Concepts of Stability in Food Security». En: Encyclopedia of Food Security and Sustainability. Elsevier, 8-15. Online: https://bit.ly/3xkh4FX
Beasley, E. (2016). «Country Roads Take Me ... ?: A Cultural Analysis of College Pathways among Rural, First-Generation Students». En: Paradoxes of the Democratization of Higher Education (Research in Social Problems and Public Policy). Vol. 22. Emerald Group Publishing Limited, 127-163. Online: https://bit.ly/3aTGyQY
Bonaccio, M. y col. (2013). «Nutrition knowledge is associated with higher adherence to Mediterranean diet and lower prevalence of obesity. Results from the Moli-sani study». En: Appetite 68, 139-146. Online: https://bit.ly/3uPmJ4H
Boucher, D., C. Gagné y F. Côté (2015). «Effect of an intervention mapping approach to promote the consumption of fruits and vegetables among young adults in junior college: A quasiexperimental study». En: Psychology & Health 30.11, 1306-1325. Online: https://bit.ly/32m7jZj
Boyle, J. y N. LaRose (2009). «Personal beliefs, the environment and college students’ exercise and eating behaviors». En: American Journal of Health Studies 23.4, 195-200. Online: https://bit.ly/3giRhYm
Bry?a, P. (2016). «Organic food consumption in Poland: Motives and barriers». En: Appetite 105, 737-746. Online: https://bit.ly/2SaKzK3
Byrd, C. y col. (2008). «Risky Eating Behaviors of Young Adults - Implications for Food Safety Education». En: Journal of the American Dietetic Association 108.3, 549-552. Online: https://bit.ly/32emzHU
Cadarso, A. y col. (2017). «Calidad de vida relacionada con la salud y su relación con la adherencia a la dieta mediterránea y la actividad física en universitarios de Galicia (Health related to quality of life and their relationship with adherenceto the mediterranean diet and physical activity at the university in Galicia)». En: Nutrición Clínica y Dietética Hospitalaria 37.2, 42-49. Online: https://bit.ly/3x0SY2y
Das, M. y E. Evans (2014). «Understanding Weight Management Perceptions in First-Year College Students Using the Health Belief Model». En: Journal of American College Health 62.7, 488-497.Online: https://bit.ly/3aiX6RR
Dernini, S. y col. (2016). «Med Diet 4.0: the Mediterranean diet with four sustainable benefits». En: Public Health Nutrition 20.7, 1322-1330. Online: https://bit.ly/3gghSp6
Donini, L. y col. (2016). «A Consensus Proposal for Nutritional Indicators to Assess the Sustainability of a Healthy Diet: The Mediterranean Diet as a Case Study». En: Frontiers in nutrition 3.37, 1-14. Online: https://bit.ly/3uZqogy
Durá, T. y A. Castroviejo (2011). «Adherence to a Mediterranean diet in a college population». En: Nutrición Hospitalaria 26.3, 602-608. Online: https://bit.ly/3aimiIi
Dussaillant, C. y col. (2016). «Evidencia actual sobre los beneficios de la dieta mediterránea en salud (Current evidence on the health benefits of the Mediterranean diet)». En: Revista médica de Chile 144.8, 1044-1052. Online: https://bit.ly/3mRgcnm
FAO (2012). Sustainable Diets and Biodiversity. 1st. Rome. Online: https://bit.ly/3nEQv9Q
Flaudias, V. y col. (2020). «COVID-19 pandemic lockdown and problematic eating behaviors in a student population». En: Journal of Behavioral Addictions 9.3, 826-835. Online: https://bit.ly/3mRloHS
Freire, W. y col. (2018). «Overweight, obesity, and food consumption in Galapagos, Ecuador: a window on the world». En: Globalization and Health 14.93, 1-9. Online: https://bit.ly/3gg5plc
García, M. y col. (2014). «Adherence to Mediterranean diet in a Spanish university population». En: Appetite 78, 156-164. Online: https://bit.ly/3dn6s0S
Gómez, R. (2018). «Revisión sobre el aceite de oliva: historia, impacto mediático y sus aplicaciones médicas en la dieta mediterránea (Review of olive oil: history, media impact and its medical applications in the Mediterranean diet)». En: Revista Colombiana de Endocrinología, Diabetes & Metabolismo 5.4, 26-31. Online: https://bit.ly/3tqnPU5
Gropper, S. y col. (2012). «Weight and Body Composition Changes during the First Three Years of College». En: Journal of Obesity 2012, 1-6. Online: https://bit.ly/3e8N86X
Guidi, J. y col. (2009). «The prevalence of compulsive eating and exercise among college students: An exploratory study». En: Psychiatry Research 165.1-2, 154-162. Online: https://bit.ly/2Qu3n6g
Hekler, E., C. Gardner y T. Robinson (2010). «Effects of a College Course About Food and Society on Students Eating Behaviors». En: American Journal of Preventive Medicine 38.5, 543-547. Online: https://bit.ly/3upMxo0
Hilger, J. y K. Diehl (2019). «‘Oh God, I Have to Eat Something, But Where Can I Get Something Quickly?’ A Qualitative Interview Study on Barriers to Healthy Eating among University Students in Germany». En: Nutrients 11.10, 2440. Online: https://bit.ly/3ajn6N8
Kearney, J. (2010). «Food consumption trends and drivers». En: Philosophical transactions of the royal society B: biological sciences 365.1554, 2793-2807. Online: https://bit.ly/3gXjKTV
Márquez, Y. y col. (2014). «Diseño y validación de un cuestionario para evaluar el comportamiento alimentario en estudiantes mexicanos del área de la salud (Design and validation of a questionnaire to evaluate eating behavior in Mexican students in the health area)». En: Nutrición Hospitalaria 30.1, 153-164. Online: https://bit.ly/3x5aEtU
Martínez, M. y col. (2015). «Benefits of the Mediterranean diet: insights from the PREDIMED study». En: Progress in Cardiovascular Diseases 58.1, 50-60. Online: https://bit.ly/3ueZBfY
Míguez, M. y col. (2013). «Variations of the diet of Galician university students (Ourense Campus) in relation to the pattern of the cardioprotective Mediterranean diet)». En: Nutrición Hospitalaria 28.6, 2099-2106. Online: https://bit.ly/3dpiPtx
Miller, T., L. Chandler y M. Mouttapa (2015). «A needs assessment, development, and formative evaluation of a health promotion smartphone application for college students». En: American Journal of Health Education 46.4, 207-215. Online: https://bit.ly/2QOzQ7R
Navarro, I. y col. (2014). «Adherence to the Mediterranean diet by nursing students of Murcia (Spain)». En: Nutrición Hospitalaria 30.1, 165-172. Online: https://bit.ly/3ebOpv1
Paredes, M. y col. (2019). «Assessing responsible food consumption in three Ecuadorian city regions». En: Sustainable Food System Assessment. Routledge. Online: https://bit.ly/3vATWRF
Paslakis, G., G. Dimitropoulos y G. Katzman (2020). «A call to action to address COVID-19 induced global food insecurity to prevent hunger, malnutrition, and eating pathology». En: Nutrition Reviews 79.1, 114-116. Online: https://bit.ly/3vA7LQr
Racette, S. y col. (2005). «Weight Changes, Exercise, and Dietary Patterns During Freshman and Sophomore Years of College». En: Journal of American College Health 53.6, 245-251. Online: https://bit.ly/3aW2JG5
Reed, J. y col. (2011). «Using “Point of Decision Messages to Intervene on College Students Eating Behaviors». En: American Journal of Health Promotion 25.5, 298-300. Online: https://bit.ly/3tsM6sB
Sánchez, M. y col. (2018). «Evaluación del estado nutricional de adolescentes en una Unidad Educativa de Ecuador (Evaluation of the nutritional status of adolescents in an Educational Unit of Ecuador)». En: Ciencia Unemi 10.25, 1-12. Online: https://bit.ly/3v2v7h9
Sogari, G. y col. (2018). «College Students and Eating Habits: A Study Using An Ecological Model for Healthy Behavior». En: Nutrients 10.12, 1823. Online: https://bit.ly/2Q4eL9i
Sproesser, G. y col. (2015). «I Eat Healthier Than You: Differences in Healthy and Unhealthy Food Choices for Oneself and for Others». En: Nutrients 7.6, 4638-4660. Online: https://bit.ly/2QbSUN1
VanHeuvelen, T. y J. VanHeuvelen (2019). «The (Economic) Development of Healthy Eating Habits: Gender, nutrition, and health outcomes in 31 cou tries». En: Sociology of Development 5.1, 91-113. Online: https://bit.ly/2RHZBqC
WHO (2014). Global Status Report of noncommunicable diseases 2014. Online: https://bit.ly/3akfc60
WHO (2015). Health in 2015: from MDGs, Millennium Development Goals to SDGs, Sustainable Development Goals. Online: https://bit.ly/2P20PvU