Validación de material educativo: estrategia sobre alimentación y actividad física en escuelas mexicanas = Validation of educational material: strategy on food and physical activity in elementary schools in Mexico

Resumen: Introducción. Ante la necesidad de desarrollar materiales educativos que trasmitan mensajes claros y adecuados en salud, se realizó la validación de diversos materiales que apoyan la campaña “Recreo Saludable” que promueve estilos de vida saludable. Objetivo. Validar seis materiales impresos y cinco audiovisuales diseñados para promover una alimentación saludable, el incremento de actividad física y el consumo de agua pura. Material y método. Se seleccionaron por muestreo ocho escuelas primarias. Se realizó un estudio mixto de enfoque cuantitativo centrado en encuestas, y cualitativo fundamentado en entrevistas estructuradas. El análisis cualitativo se hizo con base en el contenido del discurso de los criterios explorados. Para el análisis cuantitativo se estimaron frecuencias con intervalos de confianza de 95%. Resultados. Para los criterios explorados se obtuvieron los siguientes resultados, entendimiento 87%, aceptación 78%, atracción 74%, inducción a la acción 93%, identificación 35%, lo que indica una validación positiva en la mayoría de las categorías. Los datos cualitativos aportaron aproximaciones necesarias para mejorar el contenido y el diseño de los materiales. Conclusión. Los resultados muestran que el material validado fue aceptado por la población e hicieron aportaciones para mejorarlo y con esto poder garantizar, la efectividad y aplicabilidad de estos como recurso pedagógico en estrategias educativas. Palabras clave: estudios de validación, materiales educativos y de divulgación, educación alimentaria y nutricional, actividad motora, educación en salud Abstract: Introduction. Given the need to develop educational materials that convey clear and appropriate messages on health, we performed the validation of various resources promoting healthy lifestyles that support the campaign "Healthy Recess". Objective. To validate six printed materials and five audiovisual ones, designed to promote healthy eating, increased physical activity and consumption of pure water. Material and methods. Eight elementary schools were selected for sampling. A joint study was conducted focused on surveys with a quantitative approach, based on structured qualitative interviews. Qualitative analysis was based on the content of the discourse of the criteria explored. Frequencies with confidence the explored criteria: understanding 87%; accepting 78%; appeal 74%; induction to action 93%; affinity 35%; which indicates a positive validation in most categories. Qualitative data provided necessary approximations to improve the content and layout of the materials. Conclusion. The results show that the validated material was accepted by the population and they contributed to its improvement, thereby ensuring the effectiveness and applicability of these as a pedagogical resource in educational strategies.Keywords: validation studies, educational and outreach materials, food and nutrition education, motor activity, health educatio

Relación entre estatus nutricional, insatisfacción corporal y conductas alimentarias de riesgo en estudiantes de nutrición

The sociocultural pressure on university students, and particularly those studying Nutrition, negatively influences their body image (BI), which favors the adoption of risky eating behaviors (REB), regardless of their nutritional status (NS). The purpose of this study was to describe the relationship between body dissatisfaction (BD), NS and REB in Nutrition students. A total of 370 students from a private university participated (93.5% women), with a mean age of 19.5 years (SD = 2.5). Although 81% of the students were normal weight, 72.3% had BD. Participants with obesity, overweight or normal weight had moderate risk of REB (p < .05), but not those who were satisfied with their BI (p < .05). Specifically, students who wished to have a thinner silhouette showed greater risk of REB (OR = 2.97, p < .05) vs. those who wished to have a robust silhouette (p = . 76). In addition, the higher body mass index, the more exercise to lose weight, restrictive diets, binge eating and loss of control when eating (p < .05). It is necessary to develop interventions aimed at improving body satisfaction to prevent REB among university students, with greater emphasis on those who choose Nutrition as a professional caree

Perceived Healthiness of Breakfasts in Women with Overweight or Obesity Match Expert Recommendations

The aim of the present study was to examine the perceived healthiness of breakfasts and the underlying beliefs influencing that perception against expert nutritional evaluation. Women with overweight or obesity (N = 120) were asked to recall the food items they consumed during a recent “healthy” or “unhealthy” breakfast. They also reported why the breakfast was healthy or unhealthy and rated its healthiness. Two nutritionists categorised the beliefs about why the breakfasts were “healthy” or “unhealthy” and evaluated the healthiness of each breakfast following nutrition guidelines. Generally, the meals considered as healthy versus unhealthy breakfasts and related beliefs about why the breakfasts were healthy or unhealthy matched food-based nutrition guidelines. Participants were found to perceive healthy breakfasts as more healthy and unhealthy breakfasts as less healthy than nutritionists did. Participants frequently mentioned the belief that their breakfast was healthy because “it contained fruit” or that their breakfast was unhealthy because “it contained fat.” Such salient healthy or unhealthy food items may guide the perception of breakfast healthiness and could be a target for nutrition counselling