Perception and knowledge of functional foods in university nutrition and health students

Victor Andres Ayala Rodriguez; Jesús Alberto Vázquez Rodríguez; Ana Sofía Ortega Villarreal; Deisy Sosa de León; Ana Cecilia Lara León; Blanca Edelia  González Martínez

doi:10.29105/respyn24.3-879

Authors

Victor Andres Ayala Rodriguez Autonomous University of Nuevo León https://orcid.org/0000-0002-9473-8377
Doctor Autonomous University of Nuevo León https://orcid.org/0000-0002-0754-5084
Doctora Autonomous University of Nuevo León https://orcid.org/0000-0001-6280-2963
Maestra en Ciencias en Nutrición Universidad Autónoma de Tamaulipas, Unidad Académica Multidisciplinaria Mante https://orcid.org/0009-0000-9353-501X
Maestra en Ciencias en Nutrición Autonomous University of Nuevo León https://orcid.org/0009-0004-2310-1856
Doctora Autonomous University of Nuevo León https://orcid.org/0000-0003-2999-358X

DOI:

https://doi.org/10.29105/respyn24.3-879

Keywords:

Functional foods, Perception, Consumption, Knowledge, Nutrition students, Health sciences

Abstract

Introduction: The perception of functional foods (FF) is influenced by available information, sociocultural influences, and sensory and nutritional characteristics, while their consumption is determined, to a greater extent, by cost and accessibility. Objective: This exploratory study analyzed the perception of FF in 752 undergraduate students in nutrition and postgraduate students in health at the Facultad de Salud Pública y Nutrición (FaSPyN) at the Universidad Autónoma de Nuevo León (UANL). Material and method: A questionnaire was applied that evaluated: 1) association of words with FF, 2) perception of benefits, accessibility, and consumption, and 3) source of information and reason for consumption. Results: The term most associated with FF was "health." More than one-third of students related FFs to wellness and health benefits, and 43.8% gained knowledge about them in school. In addition, the consumption of omega-3, prebiotics and fiber, the latter as a component of functional foods, was significantly associated with the level of education. Conclusion: Graduate students show a clearer perception of FF compared to undergraduate students, which shows the need to strengthen teaching on this topic in undergraduate programs to improve their understanding and encourage informed consumption.

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Author Biographies

Victor Andres Ayala Rodriguez, Autonomous University of Nuevo León

Artículo de Revisión UNDERUTILIZED MEXICAN CROP, RUNNER BEAN (PHASEOLUS COCCINEUS): A COMPREHENSIVE REVIEW OF NUTRITIONAL AND FUNCTIONAL IMPLICATIONS

Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility

Doctor, Autonomous University of Nuevo León

Perteneciente al Núcleo Académico Básico de la Maestría en Ciencias en Nutrición (MCN) de la Facultad de Salud Pública y Nutrición, UANL.

Dirección de tesis de maestría (MCN) y de tesis de licenciatura (LN), publicación de artículos en revistas arbitradas e indexadas.

Doctora, Autonomous University of Nuevo León

Profesor/Investigador de la Facultad de Ciencias Químicas de la UANL.

Maestría en ciencias en nutrición por la Facultad de Salud Pública y Nutrición de la UANL

Publicaciones recientes:
Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity.

Synthesis of ɑ,β-Unsaturated Benzotriazolyl-1,3,4-Oxadiazole Derivatives: Anticancer Activity, Cytotoxicity, and Cell Imaging.

Synthesis of nanomaterials and compounds via microwave irradiation as a greener alternative.

Synthesis and characterization of benzotriazolyl acrylonitrile analogs-based donor-acceptor molecules: Optical properties, in vitro cytotoxicity, and cellular imaging.

Maestra en Ciencias en Nutrición, Universidad Autónoma de Tamaulipas, Unidad Académica Multidisciplinaria Mante

Deisy Sosa de León es Maestra en Ciencias en Nutrición por la Universidad Autónoma de Tamaulipas. Actualmente se desempeña en la Unidad Académica Multidisciplinaria Mante, con enfoque en temas de nutrición, alimentos y salud. Su perfil ORCID es https://orcid.org/0009-0000-9353-501X y su correo institucional es deisy.sosa@uat.edu.mx.

Maestra en Ciencias en Nutrición, Autonomous University of Nuevo León

Ana Cecilia Lara León es Maestra en Ciencias en Nutrición por la Universidad Autónoma de Nuevo León. Está adscrita al Laboratorio de Alimentos de la Facultad de Salud Pública y Nutrición (FaSPyN), con líneas de trabajo en farmacología clínica, nutrición, alimentos y salud. Su perfil ORCID es https://orcid.org/0009-0004-2310-1856 y su correo de contacto es alaral@avantsante.com.

Doctora, Autonomous University of Nuevo León

Investigación en el área de alimentos en especial en el tema de alimentos funcionales y desarrollo de nuevos alimentos. Entre las áreas abordadas está el análisis de probióticos, identificación de los mismos, capacidad de reducción de colesterol y desarrollo de nuevos productos. También se ha realizado trabajo en el análisis de polifenoles, con la identificación y la cuantificación de los compuestos en diferentes matrices de alimentos como diferentes frutas, hortalizas y semillas en especial los que se encuentran es semillas de Salvia hispánica L (semilla de chía). A la par se ha analizado la capacidad antioxidante de estos compuestos fenólicos.

Con la semilla de chía también se ha desarrollado trabajo sobre el potencial antihipertensivo ya que se ha analizado la capacidad de inhibir la enzima convertidora de angiotensina in vitro e in vivo en modelos de ratas con hipertensión inducida. Así como el análisis de la capacidad de vasorelajación de extractos alcohólicos de esta semilla.

Actualmente se está investigando si los extractos alcohólicos participan en la regulación de la expresión génica de enzimas y receptores del sistema renina aldosterona. En el rubro de formación de recursos humanos en investigación y docencia a la fecha he dirigido 23 tesis de las cuales 21 han sido concluidas (7 de licenciatura, 11 de maestría y 3 de doctorado (Doctorado en Ciencia de los Alimentos de la Universidad Autónoma de Barcelona).

En el año 2016 realicé una estancia sabática en la Facultad de Veterinaria de la Universitat Autònoma de Barcelona, en Barcelona, España. El proyecto realizado involucró trabajar en la Planta de Tecnología de los Alimentos (CERPTA) con equipos de altas presiones hidrostáticas (UHPH) y uso de tratamientos con Luz Ultravioleta de Onda Corta (UVC).

Otro aspecto a destacar es la participación en el Cuerpo Académico de Nutrición, Obesidad y Enfermedades Relacionadas (UANL-CA-219) del cual soy líder desde mayo 2007, en nivel consolidado desde 2012″

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