ABSTRACT
BACKGROUND: visits of professors is an educational strategy (ES) that allow the exchange of clinical experience between specialists and physicians of first contact and let to both reconsider their daily work, incorporate useful tools to promote learning, and implement strategies to solve problems in clinical work. The aim was to describe an ES carried out in a program of knee osteoarthritis, differentiating clinical competence from professional performance. METHODS: ten family physicians and an orthopaedic specialist participated. The ES took place by assessing competence in clinical cases; clinical performance with an observation guide as well as reviewing grounds for transfers to a second level. RESULTS: competence skills had found an initial media of 25 and at the end of 38 (p=0.025). On the observation guide a middle initial of 29 and final 91; finally, in submission evaluation a 50 % was adequate at the beginning of the ES with a 100 % at the end. CONCLUSIONS: development in doctors' clinical competence skill was observed and a better performance in medical care.
Subject(s)
Clinical Competence , Faculty, Medical , Orthopedics , Osteoarthritis, Knee/therapy , Humans , RecordsABSTRACT
Fundamento: Cada sociedad construye un proceso desimbolización que otorga a los alimentos y a la alimentaciónsignificados que los hacen aceptables, los colocanentre las preferencias comunes y establecen la formade preparación y la ocasión de consumo.Objetivo: Identificar posibles semejanzas y diferenciasen los hábitos alimentarios de dos colectivos de universitariosde distintas nacionalidades.Métodos: Se han analizado las respuestas de 1268cuestionarios de frecuencia de consumo alimentario,aplicado a estudiantes universitarios de la UniversidadAutónoma de Querétaro (UAQ) (México) y de la UniversidadAutónoma de Barcelona (UAB) (España).Resultados: Las poblaciones estudiadas son similaresen edad, distribución por sexo y escolaridad. Se encontraronconsumos de alimentos similares para las carnesrojas y aves, quesos, pastas y arroz, azúcar, refrescosy pastelillos; consumos parecidos para carnes fríasy verduras cocidas; diferentes y superiores en Barcelonapara lácteos, pescados y mariscos, verduras crudasy grasas vegetales; en Querétaro se consumen mayorescantidades de maíz; frijoles y otras leguminosas asícomo grasas. Destaca el consumo tan similar de complementosvitamínicos
Backgroud: Each society gives certain meanings to foodand food behaviors, that determine choices, cookingprocedures and eating styles of a human group.Objective: To identify possible similarities and differencesin eating habits between two groups of university studentsin two different countries.Methods: A qualitative food frecuency questionnaire wasapplied to 1268 university students of the UniversidadAutónoma de Querétaro (UAQ) (Mexico) and of the UniversidadAutónoma de Barcelona (UAB) (Spain) toassess prevailing eating patterns.Results: The study populations were similar in age andsex distribution and time of schooling. Comparing thedietary habits, UAB students consumed more milk, fishand seafood, raw vegetables and greasy vegetables thanUAQ students. UAQ students consumed more corn, beansand other pulses than UAB students.Consumptions of red meats and chicken, cheeses, pastesand rice, sugar, refreshments, pies and cooked vegetableswere similar in both groups. A similar consumption ofvitamin rich sources was highlighted
