Conocimiento general del consumo y comportamiento alimentario saludable en los estudiantes de la Universidad Nacional de Trujillo-Filial Huamachuco
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Date
2021
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Universidad Nacional de Trujillo
Abstract
El objetivo del presente trabajo es tener un conocimiento general del consumo y comportamiento alimentario saludable en los estudiantes de la Universidad Nacional de Trujillo-Filial Huamachuco. Es un estudio descriptivo aplicado a estudiantes de las carreras de Ingeniería Agroindustrial (75), Ingeniería de Minas (84), Enfermería (78) y Administración (81) mediante muestreo aleatorio. El cuestionario aplicado tiene la autorización de la Dra. Yolanda Fabiola Márquez Sandoval. Entre las respuestas más destacadas se tiene que: el 53.8% de los encuestados determina como factor de elección de un alimento su contenido nutrimental. Un 33% no lee las etiquetas nutrimentales por falta de tiempo y un 36.8% las lee, pero no las entiende. Un 46.2% establece que no consume un determinado alimento bajo el criterio “que no le gusta”. Un 45.3% considera al vapor o hervido como el tipo de preparación más habitual de un alimento, siendo la madre en un 46.2% la persona quien lo realiza. Un 66% de los encuestados considera tres ingestas diarias de alimentos tanto entre semana como los fines de semana (sábado y domingo). Un 3.7% como máximo ingiere dos comidas entre semana y un 17.9% los fines de semana. Existe una gran preferencia por los estudiantes en el consumo de alimentos dulces y envasados. Así como una mayor preferencia por el pollo y la carne frente al pescado. El 75.5% considera una sopa o caldo en el almuerzo, asimismo un 43.4% lo acompaña con un postre y un 58.8% con una bebida dulce, en tanto un 40.6% considera que su comida es variada cada día. Un 39% de los encuestados considera que les falta mayor compromiso o motivación personal para mejorar su alimentación, existiendo un 10.1% de estudiantes que se muestran reacios a recibir consejos relacionados a la nutrición.
ABSTRACT The objective of this work is to have a general knowledge of consumption and healthy eating behavior in students of the National University of Trujillo-Campus Huamachuco. It is a descriptive study applied to students of the careers of Agroindustrial Engineering (75), Mining Engineering (84), Nursing (78) and Administration (81) by means of random sampling. The applied questionnaire has the authorization of Dra. Yolanda Fabiola Márquez Sandoval. Among the most outstanding responses is that: 53.8% of the respondents determined their nutritional content as a factor of choice of a food, 33% do not read the nutritional labels due to lack of time, 36.8% read them, but do not understand them. A 46.2% establish that they do not consume a certain food under the criterion "that they do not like". A 45.3% consider steaming or boiling as the most common type of food preparation, 46.2% being the mother who carries it out. 66% of respondents consider three daily food intakes both weekdays and weekends (saturday and sunday). A maximum of 3.7% eat two meals during the week and 17.9% on weekends. There is a great preference for students in the consumption of sweet and packaged foods. As well as a greater preference for chicken and meat over fish. 75.5% consider a soup or broth at lunch, also 43.4% accompany it with a dessert and 58.8% with a sweet drink, while 40.6% consider that their food is varied every day. A 39% of those surveyed consider that they lack greater commitment or personal motivation to improve their diet, with 10.1% of students reluctant to receive advice related to nutrition.
ABSTRACT The objective of this work is to have a general knowledge of consumption and healthy eating behavior in students of the National University of Trujillo-Campus Huamachuco. It is a descriptive study applied to students of the careers of Agroindustrial Engineering (75), Mining Engineering (84), Nursing (78) and Administration (81) by means of random sampling. The applied questionnaire has the authorization of Dra. Yolanda Fabiola Márquez Sandoval. Among the most outstanding responses is that: 53.8% of the respondents determined their nutritional content as a factor of choice of a food, 33% do not read the nutritional labels due to lack of time, 36.8% read them, but do not understand them. A 46.2% establish that they do not consume a certain food under the criterion "that they do not like". A 45.3% consider steaming or boiling as the most common type of food preparation, 46.2% being the mother who carries it out. 66% of respondents consider three daily food intakes both weekdays and weekends (saturday and sunday). A maximum of 3.7% eat two meals during the week and 17.9% on weekends. There is a great preference for students in the consumption of sweet and packaged foods. As well as a greater preference for chicken and meat over fish. 75.5% consider a soup or broth at lunch, also 43.4% accompany it with a dessert and 58.8% with a sweet drink, while 40.6% consider that their food is varied every day. A 39% of those surveyed consider that they lack greater commitment or personal motivation to improve their diet, with 10.1% of students reluctant to receive advice related to nutrition.
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Keywords
Hábitos alimentarios, Consumo de alimento, Universitarios, Etiquetado de alimentos