Mi SciELO
Servicios Personalizados
Revista
Articulo
Indicadores
- Citado por SciELO
- Accesos
Links relacionados
- Citado por Google
- Similares en SciELO
- Similares en Google
Compartir
Nutrición Hospitalaria
versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611
Resumen
MUNOZ CANO, Juan Manuel; CORDOVA HERNANDEZ, Juan Antonio y GUZMAN PRIEGO, Crystell. Basic knowledge about healthy eating in medical graduates. Nutr. Hosp. [online]. 2020, vol.37, n.6, pp.1226-1231. Epub 08-Feb-2021. ISSN 1699-5198. https://dx.doi.org/10.20960/nh.03168.
Introduction:
the promotion of a healthy lifestyle is an imperative need to both reduce the risk of non-communicable diseases associated with lifestyle, and prevent their progression.
Objective:
to evaluate the basic knowledge about healthy eating of a cohort of graduates from medical school.
Method:
a descriptive research was conducted through a review of the inclusion of a nutrition subject matter in the curriculum of medical schools. A food knowledge questionnaire was administered to 80 physicians at the first level of care who had graduated five years before the research.
Results:
the correct answers to the questionnaire obtained on average 64.96 points out of a possible score of 113. There was a weak association between scores for “diet-disease relationship” and “source of nutrition” (p = 0.016). In the curriculum of the reviewed medical schools, biochemistry courses are privileged over nutrition courses. The nutrition courses imparted in medical schools do not have a minimum of hours, and are not structured to train health promotion capabilities. The participants had low scores in all areas.
Conclusions:
it is necessary that nutrition courses be reconfigured to face the pandemic of non-communicable diseases and their consequences both in patients and in health systems.
Palabras clave : Healthy lifestyle; Risk factors; Non-communicable diseases; Nonpharmacological management.