Food Consumed by High School Students during the School Day.

The development of healthy eating habits in adolescence is perceived as an effective strategy to avoid health problems in adulthood. The involvement of educational centres' governing boards, as well as the Educational State and Regional Administrations', may be necessary to create healthy food environments during the school day. The objective of this study is to identify the relationship between students' eating habits during the school day and sociodemographic, family and physical activity variables, as well as the existence of a school cafeteria. For this, a cross-sectional study in a stratified random sample of 8068 students of Public Secondary Education High Schools of Andalusia (Spain) has been carried out. The results show that students who are 14 years old or older are more likely to skip breakfast at home (odds ratio (OR): 1.81, 95% confidence interval (CI): 1.55-2.12) than those under this age. Students whose mothers do not have a university education are more likely to consume incomplete breakfasts (OR: 1.83, 95% CI: 1.26-2.65). Snacks with sweets (OR: 1.93, 95% CI: 1.67-2.23), candy in general (OR: 2.75, 95% CI: 2.38-3.19), and bagged crisps (OR: 3.06, 95% CI: 2.65-3.54) were more likely to be consumed in schools with a cafeteria. The factors that significantly influence the eating habits of secondary students in Andalusia include age, sex, parental level of education, physical activity and the existence of a cafeteria.

Hábitos, preferencias y habilidades culinarias de estudiantes de primer curso de la universidad de Huelva / Habits, preferences and culinary skills of first-year students at the university of Huelva

Introducción: los estudiantes universitarios se encuentran en un periodo crítico para el desarrollo y consolidación de estilos de vida futuros. El objetivo fue conocer los hábitos alimentarios, preferencias alimentarias y habilidades culinarias del alumnado de primer curso de las distintas titulaciones de la Universidad de Huelva. Material y Método: estudio descriptivo transversal durante el año académico 2015-2016 de una muestra final de 756 alumnos. La adherencia a la Dieta Mediterránea se ha medido a través del cuestionario KIDMED. El resto de variables se han recogido mediante un cuestionario ad hoc. El análisis de datos se realizó mediante el PSPP, calculándose medias, desviaciones típicas y porcentajes para el análisis descriptivo, prueba de Chi-cuadrado y ANOVA para el análisis relacional. Resultados: el 20,4% del alumnado tiene un nivel óptimo de adherencia a la Dieta Mediterránea, frente al 65,3% que posee un nivel medio y un 14,3% bajo. Los alimentos preferidos son pollo (62,2%), pasta (58,2%), cerdo (50,4%) y las patatas fritas (45,9%). Entre los alimentos que saben preparar están la pasta, (93,8%), patatas con huevo (90.2 %), pizza precocinada (88.7 %), zumo (86.1 %) y carne a la plancha (85.8 %). Conclusiones: la dieta de los estudiantes onubenses es muy similar a la de otras poblaciones universitarias estudiadas. Se encontró preferencia por las carnes y alimentos ricos en glúcidos, en detrimento de la fruta y la verdura. Se observó un déficit en las habilidades culinarias, lo cual podría explicar el deterioro del patrón alimentario de éstos y orientar futuras intervenciones

Introduction: students attending university are at a critical period for the development and consolidation of future lifestyles. The objective of this study was to know the eating habits, food preferences and culinary skills of first-year students on different degree courses at the University of Huelva. Material and Method: cross-sectional descriptive study in academic year 2015-2016 of a sample of 756 students. Adherence to the Mediterranean Diet was measured by the KIDMED questionnaire. The rest of the variables were measured by an ad hoc questionnaire. Data analysis was performed using the PSPP programme, calculating arithmetic means, standard deviations and percentages for the descriptive analysis, with Chi-square test and ANOVA for the relational analysis. Results: 20.4% of students have an optimal level of adherence to the Mediterranean Diet, compared to 65.3% % with an average level and 14.3% with low adherence. Favourite foods cited were chicken (62.2%), pasta (58.2%), pork (50.4%) and chips (45.9%). The types of food the students knew how to prepare included pasta (93.8%), egg and chips (90.2%), precooked pizza (88.7%), fruit juices (86.1%) and grilled meat (85.8%). Conclusions: Huelva university students diet is very similar to that of other university populations studied. We found a preference for meat and foods rich in carbohydrates, to the detriment of fruit and vegetables. A lack of culinary skills was observed, which could explain the deterioration in eating habits; this is a pointer to future interventions

Innovación e investigación sobre el currículum de Enfermería Comunitaria: revisión de la literatura / Innovation and research on the Community Nursing curriculum: Literature review

Se ha realizado una revisión bibliográfica del período de 1983-2014 con el objetivo de conocer el desarrollo curricular de la materia de Enfermería Comunitaria en la titulación de Enfermería en el contexto español. La búsqueda se realizó en 9 bases de datos de Enfermería, Educación, Ciencias de la Salud y otras Ciencias Sociales, además de en TESEO. Los criterios de selección de documentos fueron: el tipo de documento, la nacionalidad y la fecha de publicación. Se analizaron 43 documentos, 24 de los cuales eran experiencias de innovación y 19 investigaciones curriculares. La temática más frecuente en las publicaciones fue la formación práctico-clínica de los/as estudiantes en el ámbito de la Atención Primaria. Los elementos curriculares más estudiados fueron la evaluación y la metodología. El alumnado fue la población más estudiada en la investigación con clara perspectiva cuantitativa, en la que la encuesta sobresale como la principal técnica de recogida de datos. El desarrollo científico-curricular ha sido muy reducido. Se han localizado muy pocas publicaciones y la investigación curricular ha sido escasa, diversa en áreas temáticas y elementos curriculares, y homogénea en enfoques metodológicos

A literature review has been carried out in the period of 1983-2014. The aim has been to know the curricular development of the Community Nursing subject in the university degree of Nursing in the Spanish context. The search was conducted in nine databases of Nursing, Education, Health Sciences and other Social Sciences, in addition to TESEO. The selection criteria for documents were: the type of document, the nationality and the date of publication. 43 documents were analyzed, 24 of which were innovation experiences and 19 curricular investigations. The most frequent topic in the publications was the practical-clinical training of the students in the field of Primary Care. The most studied curricular elements were the evaluation and the methodology. The students were the most studied population in a research with clear quantitative perspective, in which the survey stands out as the main data collection technique. The scientific-curricular development has been greatly reduced. Very few publications have been located and curricular research has been limited, diverse in thematic areas and curricular elements, and homogeneous in methodological approaches