The objective of the work was to know the eating habits of students of the University Campus of Biological and Agricultural Sciences, in Jalisco, Mexico. An online questionnaire was applied to 229 students, about the frequency of food consumption, grouping them into three categories of food (not healthy, unhealthy and healthy), hours and number of meals per day, influence of stress on the amount of food consumed and information about breakfast. The results showed that 29.3% of the students followed an not healthy diet, 40.6% unhealthy and 30.1% healthy; 55.5% had the three main meals, 62.9% did not comply with meal times. In stressful situations, 52.4% ingested a greater amount and 31% a smaller amount of food; 96.9% usually eat breakfast. The students surveyed presented an inadequate diet, with a deficient intake of fruits and vegetables, in addition to omitting some meal time and not complying with the recommended feeding schedules. It is essential to promote healthy eating habits in students, as well as implement strategies to access healthier foods in the university environment that allow improving the quality of the diet, which can influence health and academic performance.
The Mexican Regulations on milk classifies a product as adulterated when it has either undergone treatment that conceals its alteration and/or defects in its process or in the sanitary quality of the raw materials, among other criteria. The principal, most widely known adulterants incorporated into milk, include those added to increase milk volume and mask acidification. Milk should also test negative for the presence of inhibitors,e.g. antibiotics or disinfectants. The objective of this work was to determine the LOD for starches, sucrose, gelatin, chlorinated disinfectants; oxidants, quaternary ammonium and 14 most widely used microbial growth inhibitors in milk. This is because although the prohibition of these substances is clearly established, the detection limits (LOD) are not declared in the current regulation. With this finality, qualitative chemical analytical methodologiesfor detection of adulterants described in the Mexican Standards were implemented, as well as for the Yogurt Inhibition Test. Microbiological quality skim milk powder was used as a negative control, and the commercial culture YO-MIX ™ was used for the Yogurt Inhibition Test. The following LOD were obtained by chemical methods for starches (125and250 mg/kg), gelatin (250 mg/kg), hydrogen peroxide (6 mg/kg), sodium hypochlorite (25 mg/kg), benzalkonium chloride (12 mg/kg), N-Alkyl (C12,16) -N, N-dimethyl-N-benzylammonium (6 mg/kg). The yogurt test showed higher LOD for the disinfectants: 25,000 mg/kg for sodium hypochlorite and 60 mg/kg for the quaternary ammonium compounds. On the other hand, although oxidants were not detectable the yogurt testwas sufficiently sensitive to detect the Maximum Residue Limits (MRLs) for the 14 antimicrobials tested. Carrying out both types of tests, chemical and yogurt, to determine disinfectants and inhibitors at the levels of interest in milk is recommended.
Food insecurity is a public health problem throughout the world, since a growing number of households present this situation of vulnerability. The objective of this study was to carry out a diagnosis of the situation regarding food security in The homes of the students of the University Center for Biological and Agricultural Sciences of the University of Guadalajara, in Mexico. An online survey was applied to 225 undergraduate students through a platform based on the Latin American and Caribbean Scale of Food Security. 52% of the households present some level of food insecurity, of which 76 present mild insecurity (33.77%), 30 moderate insecurity (13.33%) and 11 severe insecurity (4.88%). The largest number of “yes” answers (85) was for the question “Have you ever worried that food would run out at home?”. The data presented suggest a worrying reality regarding food security in the families of the University Center students, five out of 10 students live in families with food insecurity, that is, the students are suffering from hunger and malnutrition and are concerned about it.
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