<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1695-6141</journal-id>
<journal-title><![CDATA[Enfermería Global]]></journal-title>
<abbrev-journal-title><![CDATA[Enferm. glob.]]></abbrev-journal-title>
<issn>1695-6141</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Murcia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1695-61412019000300005</article-id>
<article-id pub-id-type="doi">10.6018/eglobal.18.3.332791</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Hábitos, preferencias y habilidades culinarias de estudiantes de primer curso de la universidad de Huelva]]></article-title>
<article-title xml:lang="en"><![CDATA[Habits, preferences and culinary skills of first-year students at the university of Huelva]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Nieves]]></surname>
<given-names><![CDATA[Gema]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sosa Cordobés]]></surname>
<given-names><![CDATA[Elena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Garrido Fernández]]></surname>
<given-names><![CDATA[Almudena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Travé González]]></surname>
<given-names><![CDATA[Gabriel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García Padilla]]></surname>
<given-names><![CDATA[Francisca Mª]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Residencia de personas mayores Zenobia Camprubí  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Huelva  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Huelva Departamento de Educación ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Huelva Departamento de Enfermería ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2019</year>
</pub-date>
<volume>18</volume>
<numero>55</numero>
<fpage>127</fpage>
<lpage>156</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S1695-61412019000300005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S1695-61412019000300005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S1695-61412019000300005&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Estudio transversal]]></kwd>
<kwd lng="es"><![CDATA[Dieta Mediterránea]]></kwd>
<kwd lng="es"><![CDATA[Evaluación Nutricional]]></kwd>
<kwd lng="es"><![CDATA[Habilidades Culinarias]]></kwd>
<kwd lng="es"><![CDATA[Preferencias Alimentarias]]></kwd>
<kwd lng="es"><![CDATA[Estudiantes Universitarios]]></kwd>
<kwd lng="en"><![CDATA[Cross-sectional study]]></kwd>
<kwd lng="en"><![CDATA[Diet Mediterranean]]></kwd>
<kwd lng="en"><![CDATA[Nutrition Assessment]]></kwd>
<kwd lng="en"><![CDATA[Cooking skills]]></kwd>
<kwd lng="en"><![CDATA[Food preferences]]></kwd>
<kwd lng="en"><![CDATA[University students]]></kwd>
</kwd-group>
</article-meta>
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