University students frequently develop unhealthy eating habits. However, it is unknown if students enrolled in academic programs related to nutrition and culinary arts have healthier eating habits. We evaluated the relationship of eating habits and nutritional status of students in academic programs with knowledge on nutrition, as well as cooking methods and techniques. A descriptive cross-sectional study was conducted in spring of 2019, while we completed a survey measuring eating habits and knowledge on nutrition, as well as cooking methods and techniques. Anthropometric measurements were collected for nutritional status estimation. The non-probabilistic convenience sample comprised 93 students pursuing degrees at Universidad Ana G. Mendez, Puerto Rico. Inadequate body mass index (BMI) was observed in 59% of the students. Eating habits, knowledge on nutrition, and knowledge on cooking methods and techniques were inadequate in 86%, 68%, and 41% of the population, respectively. Eating habits were associated with knowledge on nutrition and academic program, but not with knowledge on cooking methods and techniques. Most students reported having inadequate eating habits and BMI. Nutrition and dietetics students had the best knowledge on nutrition compared to culinary management students, a majority of whom had inadequate knowledge. We can conclude that there are other factors inherent to students’ life that may have a stronger influence on eating habits.

Background: University students frequently develop unhealthy eating habits. However, it is unknown if students enrolled in academic programs related to nutrition and culinary arts have healthier eating habits. To evaluate the relationship of the eating habits and nutritional status of university students enrolled in academic programs related to nutrition and culinary arts with their knowledge in nutrition as well as cooking methods and techniques.Methods: This descriptive cross-sectional study was conducted in the spring of 2019, during which time students completed a survey that measured their eating habits, and their knowledge in nutrition as well as cooking methods and techniques. Anthropometric measurement data were also collected for nutritional status estimation. The non-probabilistic convenience sample comprised 93 university students pursuing their Bachelor's degree in Nutrition and Dietetics, Culinary Nutrition and Culinary Management in Universidad Ana G. Mendez, Puerto Rico.The statistical analysis included summary measures. Relationships between variables were measured using Chi-square and Fisher's exact tests, and statistical significance was set at p<0.05.Results: An inadequate body mass index (BMI) was observed in 59% of the sample. Eating habits, knowledge in nutrition, and knowledge in cooking methods and techniques were inadequate in 86%, 68%, and 41% of the population, respectively. Eating habits were associated with knowledge in nutrition and the type of academic program enrolled in, but not with knowledge in cooking methods and techniques.Conclusions: Most of the students reported having inadequate eating habits and BMI values. The Nutrition and Dietetics students had the best knowledge levels pertaining to nutrition compared to the Culinary Management students, a majority of whom had inadequate knowledge levels. Our results demonstrate that there are other factors inherent to students' university life that may have a stronger influence on eating habits than knowledge in appropriate nutritional practice.

Cactus has been used in traditional folk medicine because of its role in treating a number of diseases and conditions. Prickly pear fruit is an excellent source of secondary metabolites (i.e., betalains, flavonoids, and ascorbic acid) with health-promoting properties against many common human diseases, including diabetes, hypertension, hypercholesterolemia, rheumatic pain, gastric mucosa diseases and asthma. In addition, prickly pears are potential candidates for the development of low-cost functional foods because they grow with low water requirements in arid regions of the world. This review describes the main bioactive compounds found in this fruit and shows the in vitro and some clinical studies about the fruit of most important cactus (Opuntia ficus-indica) and its relationship with some chronic diseases. Even though a lot of effort have been done to study the relationship between this fruit and the human health, more studies on Opuntia ficus-indica could help better understand its pharmacological mechanism of action to provide clear scientific evidence to explain its traditional uses, and to identify its therapeutic potential in other diseases.

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Introducción: Se pretende conocer la disponibilidad de productos lácteos envasados con declaraciones de propiedades nutricionales en relación a grasas y valor calórico presentes en el etiquetado que se comercializan en Montevideo, y la interpretación que hace el consumidor de los términos utilizados.Material y métodos: Se realizó un estudio descriptivo y transversal, en productos lácteos con alegaciones nutricionales en relación a grasas y valor calórico presente en el etiquetado en comercios de la ciudad de Montevideo. La información fue obtenida del etiquetado de los alimentos. Se efectuó una encuesta a conveniencia, con preguntas cerradas a consumidores de más de 20 años, para conocer la interpretación de las alegaciones.    Resultados: El 14% de los productos lácteos disponibles en los comercios presentan alegaciones nutricionales en grasas y valor calórico, predominando éstas en los yogures y luego quesos untables. El nutriente más mencionado son las grasas. La alegación “0% grasas” se menciona en el 54% de los lácteos. El 64% de los encuestados declara que sí lee las alegaciones en el etiquetado. El principal motivo de compra mencionado es que el consumo de lácteos con reducción en energía o grasas es positivo para la salud. Se prefieren lácteos “0% grasas” y “light”.Conclusiones: La información contenida en el etiquetado nutricional de los lácteos resulta de interés para los consumidores. Esto es positivo ya que las alegaciones pueden ser una herramienta para elegir alimentos con un menor porcentaje calórico y un menor contenido graso, lo que repercute positivamente sobre la salud de los consumidores.

Betalains are water-soluble, nitrogen-containing vacuolar pigment and can be divided into two subclasses: the yellow – orange betaxanthins and the red – violet betacyanin. These pigments can be found mainly in Latin America, but also in some parts of Asia, Africa, Australia and in the Mediterranean area. In this work an overview related with the status of research about betalains extracted from Opuntia spp and the enforces made to evaluate their positive incidence in the human body is provided. Several studies enhance their anticancer, anti-inflammatory and antioxidant properties. They also exhibit antimicrobial and antidiabetic effect. Taking into account these properties, betalains seem to be a promising natural alternative as a colorant to replace the synthetic ones in the food additive industry. In addition, the use of Opuntia spp fruits as possible colorant sources in the Food Industry, may contribute positively to the sustainable development in semi-arid regions.

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