Implementation of the Nutritional Health Promotion Center in University Students of the Faculty of Mexicali Medicine

Abstract

Abstract Objectives To implement the Nutritional Health Promotion Center (CEPSAN) in the population student of the Mexicali medical school during 2019. Methods Descriptive study. It was performed in university students and external volunteers, both sexes; each participant had a nutritional medical history; anthropometric measurement, estimation of the Body Mass Index and analysis of body composition by electrical bioimpedance in ioi 353 equipment; total energy expenditure was determined and an individualized food plan was provided, a challenge system based on the health recommendations of the World Health Organization 2012 was established, food consumption frequency questionnaire (one week) was applied. The results were coded and captured in The Food Processor ESHA version 2016 to estimate nutrients, the protocol was repeated every 15 days. Results Nutritional consultations were carried out with initial medical assessment to a total of n = 84 participants, 50% (n = 42) were university students and the other 50% were external volunteers. 52% of university students were normal weight, while 34% overweight, 12% obese and 2% underweight. 71% of external volunteers were overweight and obese. The average energy consumption in university students was 3000 kcal per day, a guideline to indicate an adequate consumption in quality and quantity during nutritional counseling. The average waist-to-hip index value in university women was 0.82 and in men 0.93, both below the risk point. In external volunteers, the waist-to-hip index was 0.87 and 0.95, women and men, respectively. Conclusions In the first stage of CEPSAN, it was possible to standardize the general care procedure, the timely identification of health risk in patients and the promotion of nutritional health through individualized meal plans. Funding Sources Programa para el Desarrollo Profesional Docente, 2019. UABC-PTC-775.