Rosa García Alcón

Complutense University of Madrid, Madrid, Madrid, Spain

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Publications (3)4.76 Total impact

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    ABSTRACT: Objective: Studying eating habits can aid in the design of specific measures that reduce the negative effects of an unhealthy diet on health. In this context, the aim of the present study was to examine the eating habits and food preferences of students and their level of satisfaction with the catering services of the university. Design: Survey conducted during 2011 using a questionnaire that asked participants abut their sex, age and frequency of use of catering services placed on campus. Participants were also asked about their level of satisfaction with five aspects (hygiene, quality, taste of food, price and convenience of facilities) of the university catering services, what their preferred dishes were and whether they followed a special diet. Setting: Complutense University of Madrid, Spain. Subjects: Nine hundred and sixty-four students (381 males; 583 females). Results: The students used the university food service 2·3 (SD 1·3) times/week. With respect to satisfaction level, 44·1 % gave an average score (3) to the combination of surveyed aspects (hygiene, quality, taste of food, price and comfort of the dining rooms). Regarding food choices, 61·0 % of students preferred pasta dishes, followed by meat (59·1 %) and salads (32·5 %). The least popular dishes were vegetables (16·8 %), fruits (13·6 %), milk products (12·2 %) and legumes (9·8 %). Of the students, 20·1 % followed special diets. Conclusions: The degree of satisfaction with the university meal service was low and the most common choices of dishes and foods among students were far from the guidelines of the Mediterranean diet. It is necessary to extend policies related to diet to this sector of the population and also to the management and food offer of university canteens.
    Full-text · Article · Feb 2015 · Public Health Nutrition
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    ABSTRACT: It is well known that to improve the feeding of the students it would improve its health and wellbeing, contributing to the reduction of the risk of chronic diseases in adults. In Spain, this is especially important considering the data of prevalence of infantile obesity. To know the number of users of school cafeterias in Spain as well as different considerations on its management, nutritional supervision and the number of special diets served to students with specific requirements due to pathologies or other causes. The II national Survey has been realized on school cafeterias: 7,710 used daily by 678,587 users. They provide near the 2.8% of special diets (allergies 38.9%, other pathologies 23.2%, religious causes 26.7% causes and celiac disease 11.1%). The numbers of prevalence of obesity and infantile overweight indicate that it is necessary to improve the diet of the students.
    Full-text · Article · Feb 2012 · Nutricion hospitalaria: organo oficial de la Sociedad Espanola de Nutricion Parenteral y Enteral
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    ABSTRACT: Introduction: It is well known that to improve the feeding of the students it would improve its health and wellbeing, contributing to the reduction of the risk of chronic diseases in adults. In Spain, this is especially important considering the data of prevalence of infantile obesity. Objectives: To know the number of users of school cafeterias in Spain as well as different considerations on its management, nutritional supervision and the number of special diets served to students with specific requirements due to pathologies or other causes. Results: The II national Survey has been realized on school cafeterias: 7,710 used daily by 678,587 users. They provide near the 2.8% of special diets (allergies 38.9%, other pathologies 23.2%, religious causes 26.7% causes and celiac disease 11.1%). Conclusions: The numbers of prevalence of obesity and infantile overweight indicate that it is necessary to improve the diet of the students.
    No preview · Article · Feb 2012 · Nutricion hospitalaria: organo oficial de la Sociedad Espanola de Nutricion Parenteral y Enteral