Contributing practices to nutritional food health with protection of the environment in advanced students in Health Sciences
Abstract: Health professionals have a caregiver and promoter profile, and they must contribute with new theories of sustainable human development that seek to consolidate better opportunities for people on their social, economic and environmental dimensions, and an intergenerational p...
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| Formato: | Artículo revista |
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Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología
2021
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| Acceso en línea: | https://revistas.unc.edu.ar/index.php/med/article/view/34897 |
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| Sumario: | Abstract:
Health professionals have a caregiver and promoter profile, and they must contribute with new theories of sustainable human development that seek to consolidate better opportunities for people on their social, economic and environmental dimensions, and an intergenerational perspective. We wonder if nutritional health care professionals in the future are in favor of environmental protection practices. Objective: to determine if environmental protection practices are considered when handling foods and its connection with nutritional status in advanced health services students. Descriptive, observational, correlational, cross-sectional study. Universe: students of the last course of careers of FCM, UNC (2020). Non-probabilistic convenience sample (N = 270): students of the last year of Bachelor's degrees in Speech Therapy, Nursing and Production in Bioimaging who participated voluntarily. A semi-structured, online survey form and informed consent were used. Descriptive statistics: measures of frequency, central tendency and dispersion. Inferential statistics: Chi Square test (α = 0.05)
Survey responses were in a 88.52% from the female gender. The nutritional status according to BMI showed a predominance of students in normal weight condition (60.74%), mean of 25.23 ± 6.03. In relation to environmental protection behaviors: 50% referred to habitually control food waste and 58,2% practice the reuse of food waste. Energy sources control (54.07%) and measured use of water for food preparation (60.74%) was majority adhesion. The selection of foods produced with less environmental impact showed highly dispersed behaviors. About farming for self-consumption, 46.67% claimed not to practice. An association was observed between nutritional status (NS) and consciousness about food waste levels, such as between NS and farming for self-consumption. Conclusion: Frequent monitoring in the use of water, energy sources and food waste were contributory practices to safeguard the environment, and most of students adhered to that. The nutritional status of the students, though, was not related to all these assessed practices. It is still necessary to continue working on the value of different practices for the protection of the environment as a health factor for students.
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