Nutrizio irakasgaiaren eragina Erizaintzako ikasleen elikadura-lehentasun eta -ezinikusietan

  1. Irati Ayesta
  2. Silvia Caballero
  3. Julia Fernández
  4. María del Mar Lamas
  5. Ainara San Juan
  6. Leyre Gravina
Book:
Osasun zientzak: IV. Ikergazte Nazioarteko Ikerteta Euskaraz. 2021eko ekainaren 9, 10 eta . Gasteiz, Euskal Herria.
  1. Olatz Arbelaitz (coord.)
  2. Ainhoa Latatu (coord.)
  3. Miren Josu Omaetxebarria (coord.)
  4. Blanca Urgell (coord.)

Publisher: Udako Euskal Unibertsitatea, UEU = Universidad Vasca de Verano

ISBN: 978-84-8438-789-3

Year of publication: 2021

Pages: 193-202

Congress: Ikergazte. Nazioarteko Ikerketa Euskaraz (4. 2021. Vitoria-Gasteiz)

Type: Conference paper

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Sustainable development goals

info

SDG classification obtained using Aurora SDG artificial intelligence model.

Abstract

Previous research in university students has observed that students follow a low-quality diet, evenstudents of Health Sciences. During their period in university, they acquire knowledge to follow ahealthy diet. However, it is still unknown whether teaching nutrition causes a real change in their foodpreferences/tastes. This study aimed to evaluate nutrition education's impact on foodpreferences/aversions in first-year nursing students. At the beginning of the course, students showed agreater preference for meat, sweets, and fish. After the first term, the preferred consumption decreasedby 11.6% in meat, 9.7% in sweets and 8.6% in fish. On the contrary, eggs increased by 1.2% and cerealsby 16.5%. We can conclude that after studying the subject of nutrition, the students changed their foodpreferences, making them healthier.

Data source: Dialnet