María del Mar Lamas-Mendoza’s research while affiliated with University of the Basque Country and other places

In response to growing public health concerns, governments worldwide have implemented various nutrition labelling schemes to promote healthier eating habits. This study aimed to assess the consistency and effectiveness of these labels in an out-of-home context, specifically focusing on restaurant, hospitality, and institutional food service settings. In total, 178 different dishes from Spain were analysed using labels from the Mazocco method, the UK’s traffic light system, the Health Star Rating (Australia), Nutri-Score (France), multiple traffic lights (Ecuador), and warning labels (Chile and Uruguay). The results demonstrated a generally low level of agreement among these labels (K < 0.40), indicating notable variability and a lack of consensus, which could hinder consumers’ ability to make informed food choices in out-of-home settings. Nutri-Score classified the highest number of dishes as unhealthy (38%). This study underscores the need for an easy-to-understand labelling system tailored to each country’s culinary and socio-cultural contexts to improve consumer decision-making in various dining environments. Future research should focus on developing and testing qualitative methods to more accurately gauge the nutritional quality of cooked dishes in diverse out-of-home settings, thereby enhancing public health outcomes. By addressing the specific needs of the home, restaurants, hospitality, and institutional food services, tailored labelling schemes could significantly improve consumers’ ability to make healthier food choices.

Introduction: While nursing students receive foundational education in biochemistry and nutrition during their first year of studies, the influence of nutrition education at the university level on their dietary behavior, particularly considering class size, remains unclear. Aim: The aim of this study is to assess the impact of a nutrition course on dietary changes among undergraduate nursing students, taking into account the size of the class group. Methodology: A pre-post quasi-experimental study with a within-subject design was conducted, measuring the baseline period (T0-T1) and intervention period (T1-T2). The educational intervention focused on providing basic nutritional knowledge about nutrients, balanced diets and the Mediterranean Diet within a Faculty of Medicine and Nursing. Participants included first-year undergraduate nursing students, divided into three groups based on class size: large group (n = 101), medium group (n = 70) and small group (n = 22). The frequency of recommended food group consumption for main, daily, weekly and occasional meals, as well as adherence to the Mediterranean Diet was analyzed. Findings: Only the small class group demonstrated a significant improvement in dietary quality following the educational intervention (p < 0.05), with increased consumption of fruits (p < 0.05), nuts (p < 0.001), and oily fish (p < 0.05). Discussion: Choosing the best teaching strategy can be crucial in getting nursing students to put healthy dietary knowledge into practice to improve their eating habits. Conclusions: The findings suggest that enhancing students’ personal dietary habits can contribute to the improvement of their nutrition counseling skills.