Changes in the adherence to the Mediterranean diet in students of grades of teaching and nursing after completing a course on nutrition

Abstract

The Mediterranean diet pattern is considered as a model to be promoted; however, it is deteriorating especially in universitary students. We believe that trying to improve it on the stage of university education may be of interest and moreover if these are future professionals of Nursing (E) and Teaching (M). Determining the variations after teaching of subjects in nutrition and food that can be achieved in both, knowledge and Adherence to the Mediterranean Diet (AMD) in a universitary population of futures Nurses and Teachers and analyzing various factors to improve their nutritional quality. Distribution Pre and Post Teaching of a questionnaire and Kidmed test to a sample of 399 university students (216 E, and 183 M) with mean age of 22.4 years old (E) and 33.8 years old (M). Background studies, age, weight, height, knowledge on MD and Kidmed index (0-12) indicating whether the AMD was low (0 to 3), medium (4 to 7) or high (from 8 to 12) are recorded by each respondent. The Chi square test and SPSS 21 statistical program are used for data comparison. Significative differences exist in both groups (E and M) after teaching in knowledge (p < 0.001) on MD. Likewise, those changes between the mean values of AMD in both, Nursing, from 4.76 to 5.33 (p < 0.05), and Teaching evolving from 6.17 to 8.77 (p < 0.001) are significant. Despite of this, values of consumption of fruits and vegetables within the Nursing group, are very poor. The best evolution in the Teaching students may be conditioned by the maturity of this group. Among the significant improvements achieved in post teaching habits are those involving lower consumption of bakery products (p < 0.001) and sweets (p < 0.05), which only occurs in both groups. Despite the progress achieved, the 84.3% of future nurses would need to improve their AMD and to increase the nuclear DM habits, such as daily consumption of fruits and vegetables. Although in a smaller proportion, 27% of the Teaching students should improve their AMD as well. It would be desirable to get deeper in nutritional education campaigns using subjects such as those already mentioned, and especially considering the future social role that these groups can play.