Comparative study of video recordings of non-medical devices in laparoscopic surgery: a cross-sectional study.

INTRODUCTION: Laparoscopic surgery is the approach of choice for multiple procedures, being laparoscopic cholecystectomy one of the most frequently performed surgeries. Likewise, video recording of these surgeries has become widespread. Currently, the market offers medical recording devices (MRD) with an approximate cost of 2000 USD, and alternative non-medical recording devices (NMRD) with a cost ranging from 120 to 200 USD. To our knowledge, no comparative studies between the available recording devices have been done. We aim to compare the perception of the quality of videos recorded by MRD and NMRD in a group of surgeons and surgical residents. METHODS: A cross-sectional study was conducted using an online survey to compare recordings from three NMRDs (Elgato 30 fps, AverMedia 60 fps, Hauppauge 30 fps) and one MRD (MediCap 20 fps) during a laparoscopic cholecystectomy. The survey assessed: definition of anatomical structures (DA), fluidity of movements (FM), similarity with the operating room screen (ORsim), and overall quality (OQ). Descriptive and nonparametric analytical statistics tests were applied. Results were analyzed using JMP-15 software. RESULTS: Forty surveys were collected (80% surgeons, 20% residents). NMRDs scored significantly higher than MRD in DA (p = 0.003), FM (p < 0.001), ORsim (p < 0.001), and OQ (p < 0.001). One NMRD was chosen as the highest quality device (70%), and MRD as the poorest (78%). No significant differences were found when analyzing by surgical experience. CONCLUSIONS: In terms of recording laparoscopic procedures, non-medical video recording devices (NMRDs) outperformed medical-grade recording device (MRD) with a higher overall score. This suggests that NMRDs could serve as a cost-effective alternative with superior video quality for recording laparoscopic surgeries.

Consumo de lácteos y asociación con el exceso de peso en adultos chilenos / Dairy consumption and association with excess weight in chilean adults

Fundamentos: El objetivo de este estudio es asociar el consumo de lácteos con el índice de masa corporal (IMC) en adultos chilenos. Métodos: Estudio analítico transversal, se evaluaron adultos sanos de 18 años en adelante, en diferentes regiones del país. A los 2776 participantes se les aplicó una encuesta de hábitos alimentarios (frecuencia de consumo), encuesta de actividad física (cumple o no con 150 min /semana), de hábito tabáquico (consumo o no consumo) y se les realizaron mediciones antropométricas (peso y estatura). Resultados: Se observaron correlaciones negativas entre la frecuencia de consumo de lácteos con peso (p<0,001) e IMC (p<0,001). Al comparar el tercil de mayor consumo vs el tercil de menor consumo de lácteos, el grupo de mayor consumo presentaba un significativo menor peso e IMC y una mayor puntuación de alimentación, vs el tercil de menor consumo en <30 años (<0,001), pero no en los otros grupos etarios. Finalmente, la ingesta de lácteos se asociaba con menor peso, tanto en el modelo crudo, como en el modelo 1 (OR:0,623; IC95% 0,514-0,755), sin embargo, en el modelo 2 perdía esta asociación (OR:0,934; IC 95% 0,739- 1,181). Conclusiones: El tercil de mayor consumo de lácteos presenta un menor peso, IMC y mayor puntuación en alimentación saludable. Sin embargo, al realizar las asociaciones finales, el consumo de lácteos se muestra como un factor protector frente al exceso de peso solo en los primeros 2 modelos. (AU)

Background: The objective of this study is to associate dairy consumption with body mass index (BMI) in adults in Chile. Methods: Cross-sectional analytical study, the participants correspond to 2276 healthy adults of 18 years or older, in different regions. Each participant answers a survey which includes an eating habit questionnaire (consumption frequency), a physical activity questionnaire (complies or not with 150 min / week), and a smoking habit questionnaire (consumption or non-consumption). This data is complemented with direct measurement of weight and height. Results: Negative correlations were observed between the frequency of dairy consumption with weight (p<0.001) and BMI (p<0.001). When comparing the tertile with the highest vs. the tertile with the lowest consumption of dairy products, the group with the highest consumption has a significantly lower weight, BMI and higher food score than the tertile with the lowest consumption in those <30 years (<0.001), but not in the other age groups. Finally, dairy intake is associated with lower weight, both in the raw model and in model 1 (OR:0.623; CI95% 0.514-0.755), however, in model 2 this association is lost (OR:0.934 ; CI95% 0.739-1.181). Conclusions: The tertile with the highest consumption of dairy products has a lower weight, BMI and a higher score in healthy eating, however, when making the final associations, the consumption of dairy products is shown as a protective factor against excess weight only in the first 2 models. (AU)

Five-Year Experience Training Surgeons with a Laparoscopic Simulation Training Program for Bariatric Surgery: a Quasi-experimental Design.

PURPOSE: Nearly 200,000 laparoscopic Roux-en-Y gastric bypass (LRYGB) are performed yearly. Reported learning curves range between 50 and 150, even 500 cases to decrease the operative risk. Simulation programs could accelerate this learning curve safely; however, trainings for LRYGB are scarce. This study aims to describe and share our 5-year experience of a simulated program designed to achieve proficiency in LRYGB technical skills. MATERIALS AND METHODS: A quasi-experimental design was used. All recruited participants were previously trained with basic and advanced laparoscopic simulation curriculum completing over 50 h of practical training. Ex vivo animal models were used to practice manual and stapled gastrojejunostomy (GJ) and stapled jejunojejunostomy (JJO) in 10, 3, and 4 sessions, respectively. The main outcome was to assess the manual GJ skill acquisition. Pre- and post-training assessments using a Global Rating Scale (GRS; max 25 pts), Specific Rating Scale (SRS; max 20 pts), performance time, permeability, and leakage rates were analyzed. For the stapled GJ and JJO, execution time was registered. Data analysis was performed using parametric tests. RESULTS: In 5 years, 68 trainees completed the program. For the manual GJ's pre- vs post-training assessment, GRS and SRS scores increased significantly (from 17 to 24 and from 13 to 19 points respectively, p-value < 0.001). Permeability rate increased while leakage rate and procedural time decreased significantly. CONCLUSION: This simulated training program showed effectiveness in improving laparoscopic skills for manual GJ and JJO in a simulated scenario. This new training program could optimize the clinical learning curve. Further studies are needed to assess the transfer of skills to the operating room.

Intermittent fasting for health care, a review / El ayuno intermitente, ¿un éxito o una desventaja para el cuidado de la salud?

The incidence of obesity and overweight in the world has been increasing in recent years due to poor diet and lack of physical activity; people suffering obesity and overweight, related with malnutrition due to excess, often resort to calorie restriction diets that are usually not very effective. In this context, intermittent fasting (IF) has become popular due to the possibilities for weight loss that it offers. This diet consists of alternating periods of fasting with unrestricted eating; however, its effectiveness and consequences are unknown to most users. This narrative review analyzes whether intermittent fasting contributes to the improvement of body and metabolic composition. The purpose of the review was to examine the available data on the contribution of intermittent fasting to the improvement of body and metabolic composition, in order to provide information and to define the parameters that condition safe achievement of its benefits. IF dieting triggers adaptive cell responses that cause a decrease in lipid oxidative stress markers in individuals with obesity and prediabetes. Metabolic alterations have been found to go hand in hand with the alteration of circadian rhythms; if IF contributes to this effect, it may assist in treating and preventing obesity and associated diseases. However, there are also disadvantages, such as the loss of lean muscle mass by wasting, and increased hypoglycemia(AU)

La incidencia de obesidad y sobrepeso en el mundo ha ido en aumento en los últimos años debido a la mala alimentación y la falta de actividad física; Las personas que padecen obesidad y sobrepeso, relacionadas con la desnutrición por exceso, suelen recurrir a dietas de restricción calórica que suelen ser poco efectivas. En este contexto, el ayuno intermitente (AI) se ha popularizado debido a las posibilidades de pérdida de peso que ofrece. Esta dieta consiste en alternar períodos de ayuno con alimentación sin restricciones; sin embargo, su eficacia y consecuencias son desconocidas para la mayoría de los usuarios. Esta revisión narrativa analiza si el ayuno intermitente contribuye a la mejora de la composición corporal y metabólica. El objetivo de la revisión fue examinar los datos disponibles sobre la contribución del ayuno intermitente a la mejora de la composición corporal y metabólica, con el fin de aportar información y definir los parámetros que condicionan la consecución segura de sus beneficios. Se ha encontrado que las alteraciones metabólicas van de la mano con la alteración de los ritmos circadianos; si AI contribuye a este efecto, puede ayudar a tratar y prevenir la obesidad y las enfermedades asociadas. Sin embargo, también existen desventajas, como la pérdida de masa muscular magra por atrofia y el aumento de la hipoglucemia(AU)

Consumption of ultra-processed food and its association with obesity in Chilean university students: A multi-center studyUltra-processed food and obesity in Chilean university students.

OBJECTIVE: To explore the associations between the consumption of three categories of ultra-processed food (sugary beverages, sweet, and salty snacks) and body mass index (BMI) among Chilean university students. METHODS: We conducted a multi-center, descriptive study among 2,039 students from 6 Chilean universities. Food consumption was surveyed using a validate food survey. That height and body weight were objectively measured to calculate BMI for determining weight status, and also, tobacco use and physical activity were measured. RESULTS: An intake equal to or higher than 1 serving of sugary beverage a day was associated with greater odds of obesity in university students (OR:1.32 [95% CI: 1.00, 1.74]), 2 servings/day (OR: 1.30 [95% CI: 1.04, 1.50]), and 3 servings/day (OR: 1.39 [95% CI: 1.05, 1.80]). Neither consumption of sweet nor salty snacks (≥1 servings/day) related to differential odds of obesity: (OR: 0.83 [95% CI: 0.42, 1.64]) and (OR: 1.79 [95% CI: 0.93, 3.41]), respectively. CONCLUSION: In a sample of Chilean university students, consumption of sugary beverages, and not consumption of sweet or salty snacks, was associated with obesity.

Recommendations to Develop a Laparoscopic Surgical Simulation Training Program. Insights Gained After 12 Years of Training Surgeons / Recomendaciones para desarrollar un programa de formación en simulación quirúrgica laparoscópica. Perspectivas obtenidas tras 12 años de formación de cirujanos / Recomendações para o desenvolvimento de um programa de formação em simulação cirúrgica laparoscópica. Perspectivas obtidas após 12 anos de formação de cirurgiões

Introduction. The use of simulation in surgery has made it possible to shorten learning curves through deliberate practice. Although it has been incorporated long ago, there are still no clear recommendations to standardize its development and implementation. This manuscript aims to share recommendations based on our experience of more than twelve years of employing and improving a methodology in laparoscopic surgical simulation. Topics for Reflection. To transfer surgical skills to a trainee, we base our methodology on a three-pillar framework: The hardware and infrastructure (tools to train with), the training program itself (what to do), and the feedback (how to improve). Implementing a cost-effective program is feasible: the hardware does not need to be high fidelity to transfer skills, but the program needs to be validated. These pillars have evolved over time by incorporating technology: the on-site guidance from experts has changed to a remote and asynchronous modality by video recording the trainee's execution, and by enabling remote and asynchronous feedback. The feedback provider does not necessarily have to be an expert clinician in the subject, but a person previously trained to be a trainer. This allows for deliberate practice until mastery has been reached and learning curves are consolidated. Conclusions. Recommendations based on the experience of our center have been presented, explaining the framework of our strategy. Considering these suggestions, it is hoped that our simulation methodology can aid the development and implementation of effective simulationbased programs for other groups and institutions.

Introducción. El uso de la simulación en cirugía ha permitido acortar las curvas de aprendizaje mediante la práctica deliberada. A pesar de que se ha incorporado previamente, aún no existen recomendaciones claras para estandarizar su desarrollo e implementación. Este manuscrito pretende compartir recomendaciones basadas en nuestra experiencia, con más de doce años empleando y mejorando una metodología en la simulación quirúrgica laparoscópica. Temas de reflexión. Para transferir las habilidades quirúrgicas a un aprendiz, basamos nuestra metodología en un marco de tres pilares: El hardware y la infraestructura (herramientas con las que entrenar), el programa de entrenamiento (qué hacer), y la retroalimentación (cómo mejorar). La implementación de un programa rentable es factible: el hardware no necesita ser de alta fidelidad para transferir las habilidades, pero el programa necesita ser validado. Estos pilares han evolucionado a lo largo del tiempo incorporando tecnología: la presencia de expertos ha evolucionado a una modalidad remota y asincrónica mediante la grabación en vídeo de la ejecución del alumno, y permitiendo su retroalimentación. Aquel que entrega retroalimentación no tiene que ser necesariamente un clínico experto en la materia, sino una persona previamente formada como instructor. Esto permite una práctica deliberada hasta dominar la habilidad y establecer curvas de aprendizaje. Conclusiones. Se han presentado recomendaciones basadas en la experiencia de nuestro centro, explicando el marco de nuestra estrategia. Teniendo en cuenta estas sugerencias, se espera que nuestra metodología de simulación pueda ayudar al desarrollo e implementación de programas efectivos basados en la simulación a otros grupos e instituciones.

Introdução. O uso de simulação em cirurgia tornou possível encurtar as curvas de aprendizagem por meio da prática deliberada. Embora tenha sido incorporado anteriormente, ainda não há recomendações claras para padronizar seu desenvolvimento e implementação. Este manuscrito pretende compartilhar recomendações com base em nossa experiência, com mais de doze anos usando e aprimorando uma metodologia em simulação cirúrgica laparoscópica. Temas de reflexão. Para transferir habilidades cirúrgicas para um aprendiz, baseamos nossa metodologia em uma estrutura de três pilares: o hardware e a infraestrutura (ferramentas para treinar), o programa de treinamento (o que fazer) e feedback (como melhorar). A implementação de um programa rentável é viável: o hardware não precisa ser de alta fidelidade para transferir as habilidades, mas o programa precisa ser validado. Esses pilares evoluíram ao longo do tempo incorporando a tecnologia: a presença de especialistas evoluiu para uma modalidade remota e assíncrona por meio da gravação em vídeo do desempenho do aluno e permitindo seu feedback. Quem dá feedback não precisa ser necessariamente um clínico especialista na área, mas sim uma pessoa previamente treinada como instrutor. Isso permite a prática deliberada até que a habilidade seja dominada e estabeleça curvas de aprendizado. Conclusões. Foram apresentadas recomendações baseadas na experiência do nosso centro, explicando o enquadramento da nossa estratégia. Levando em consideração essas sugestões, espera-se que nossa metodologia de simulação possa ajudar outros grupos e instituições a desenvolver e implementar programas eficazes baseados em simulação.

Clinical simulation with dramatization, a teaching-learning strategy for undergraduate students of nutrition and dietetics

At present, education in Health Sciences requires interaction with real patients, which is made more complex due to the need to ensure their health safety. For this reason, new teaching methodologies are now being implemented, which help to improve and protect safe care. Objective: This study was carried out using a quantitative approach with a non-experimental, descriptive design. Materials and Methods: The sample was non-probabilistic and consisted of 87 undergraduate students. A questionnaire was used, with 18 statements divided into 3 dimensions: dimension 1, simulation structure, with six questions reflecting aspects related to its implementation; dimension 2, learning, with seven questions related to aspects of effective communication, trust, learning and respect for diversity; dimension 3, feedback for learning, with five questions, including feedback by the teacher and the simulated patient, as well as their own views with regard to participating in another similar experience again. A five-point Likert scale was used. Results: The three dimensions studied, simulation structure, learning and feedback for learning, report a high level of positive perceptions. Conclusion: The simulation strategy is an educational tool in health-related careers that enhances the clinical competencies of the students as well as the relevant theoretical and practical skills and abilities in their learning process, promoting integration of the knowledge acquired in previous subjects(AU)

En la actualidad, la formación en Ciencias de la Salud requiere de la interacción con pacientes reales, lo que se hace más complejo por la necesidad de velar por la seguridad de su salud. Por ello, ahora se están implementando nuevas metodologías docentes que ayudan a mejorar y proteger la atención segura. Objetivo: Este estudio se llevó a cabo con un enfoque cuantitativo con un diseño no experimental, descriptivo. Materiales y métodos: La muestra fue no probabilística a conveniencia y estuvo conformada por 87 estudiantes de pregrado. Se utilizó un cuestionario, con 18 enunciados divididos en 3 dimensiones: dimensión 1, estructura de simulación, con seis preguntas que reflejan aspectos relacionados con su implementación; la dimensión 2, aprendizaje, con siete preguntas relacionadas con aspectos de comunicación efectiva, confianza, aprendizaje y respeto a la diversidad; dimensión 3, retroalimentación para el aprendizaje, con cinco preguntas, que incluye la retroalimentación del docente y del paciente simulado, así como sus propias opiniones con respecto a participar nuevamente en otra experiencia similar. Se utilizó una escala tipo Likert de cinco puntos. Resultados: Las tres dimensiones estudiadas, estructura de simulación, aprendizaje y retroalimentación para el aprendizaje, reportan un alto nivel de percepciones positivas. Conclusión: La estrategia de simulación es una herramienta educativa en carreras afines a la salud que potencia las competencias clínicas de los estudiantes, así como las destrezas y habilidades teóricas y prácticas pertinentes en su proceso de aprendizaje, favoreciendo la integración de los conocimientos adquiridos en materias anteriores(AU)

Asociación del consumo de desayuno con el índice de masa corporal, hábito tabáquico, actividad física y sueño en universitarios chilenos. Estudio multicéntrico / Association of the consumption of breakfast with the index of body mass, tobacco habit, physical activity and sleep in chilean university. Multicentric study

Fundamentos: El desayuno es una pieza clave de una alimentación saludable, asociándose con un menor IMC yunos mayores rendimientos académicos. Este trabajo pretende analizar la asociación entre el consumo de desayuno con la actividad física, consumo de tabaco, calidad de sueño e índice de masa corporal en universitarios chilenos. Métodos: Estudio multicéntrico, transversal, muestra no probabilística. A cada participante se le consultó lafrecuencia de consumo de desayuno. Además, se les aplicó el cuestionario de actividad física IPAQ, hábitotabáquico, encuesta de calidad de sueño de Pittsburgh y evaluación antropométrica. Resultados: participaron un total de 1454 estudiantes, un 77,9 % mujeres. El 44% de los estudiantes indicódesayunar todos los días, de las cuales las mujeres (46%), superaban a los hombres (36%) (p<0,001). Al comparar por estado nutricional los estudiantes con IMC>25 eran los que menos desayunaban p<0,05. Al comparar por tipos de carrera, los de carreras de la salud desayunaban a diario con mayor frecuencia que los demás (p<0,001), ademáslos sujetos que poseían hábito tabáquico desayunaban con menor frecuencia que los que no fumaban (p <0,01). La frecuencia de consumo de desayuno estuvo asociada a una mejor calidad de sueño (p<0,05). Finalmente, no se obtuvo relación estadísticamente significativa entre la frecuencia del desayuno y la actividad física.Conclusiones: En estudiantes universitarios, el mayor consumo de desayuno se asocia con el sexo femenino, estado nutricional normal, carreras del área de la salud, ausencia de hábito tabáquico y mejor sueño y sinasociación con actividad física. (AU)

Background: Breakfast is a key part of a healthy diet, associated with a lower BMI and higher academic performance. This work aims to analyze the association between breakfast consumption and physical activity, tobacco consumption, sleep quality and body mass index in Chilean university students. Methods: Multicenter, cross-sectional study, non-probability sample. Each participant was asked how often they eat breakfast. In addition, the IPAQ physical activity questionnaire, Pittsburgh sleep survey, smoking habits, and anthropometric evaluation were applied. Results: 1,454 students, 77.9% women. 44% of the students indicate having breakfast every day, of which women (46%) outnumber men (36%) (p<0.001). When comparing by nutritional status, students with BMI> 25 consume the least breakfast p <0.05. When comparing by type of career, those in health careers eat breakfast daily more frequently than the others (p <0.001), in addition, the subjects who have the smoking habit eat breakfast less frequently than those who do not smoke (p <0, 01). The frequency of breakfast consumption is associated with better sleep quality (p <0.05). Finally, no statistically significant relationship was obtained between the frequency of breakfast and physical activity. Conclusions: In university students, eating breakfast is associated with the female sex, normal nutritional status, health careers, absence of smoking and better sleep, but without any association with physical activity. (AU)

Tobacco consumption in Chilean university students and associations with anthropometry, eating habits and sleep quality multicentric study.

Tobacco Consumption (TC) is one of the main causes of the deterioration of health; however, there are few studies linking its consumption with diet and nutrition among university students. The objective of this study is to test the association of smoking with anthropometry, diet and sleep quality among Chilean university students. Cross-sectional study. University students (n = 1454) from the North, South and Central parts of Chile were evaluated. A self-assessment survey was used to evaluate healthy and unhealthy eating habits. Nutritional status was evaluated by Body Mass Index (BMI). Two surveys were used to assess sleep quality: the Questionnaire of Insomnia and the Epworth Scale. Finally, participants were consulted about Tobacco Consumption: 30% of the students consume tobacco and have a higher score in unhealthy food consumption, less frequent weekly breakfast consumption (< 0.01), lower daily fruit (< 0.01) and vegetables (< 0.05) consumption, higher alcohol consumption (< 0.05) and daily junk food consumption (< 0.05) compared to non-consuming students. Men who consume tobacco present greater insomnia (< 0.001), sleep latency (< 0.001) and daytime sleepiness (< 0.05) compared to non-consumers; and women who consume tobacco have a higher weight (< 0.001) and BMI (< 0.01). When performing logistic regression, tobacco consumption is positively associated with major alcohol consumption (< 0.001), whereas fish (< 0.05) and vegetable (< 0.05) consumption was negatively associated. In conclusion, students of both sexes who smoke have more unfavorable health factors and a poorer quality of life.

Consumo de frutas, verduras y legumbres en universitarios chilenos / Consumption of fruits, vegetables and legumes among Chilean university students

RESUMEN Recomendaciones internacionales indican que se deben consumir diariamente 400 g/día o su equivalente a 5 porciones de frutas, verduras o legumbres. Nuestro objetivo fue determinar la frecuencia de consumo de frutas, verduras y legumbres en estudiantes universitarios chilenos. Materiales y Métodos: Estudio transversal. Fueron evaluados estudiantes universitarios (n= 1454) del norte, centro y sur de Chile. Ellos completaron una encuesta alimentaria que se utiliza para determinar hábitos alimentarios saludables (frutas, verduras y legumbres). El 78% era de sexo femenino. Al analizar la frecuencia de consumo de frutas, verduras y legumbres según universidad, sólo frutas y verduras mostraron de diferencia estadísticamente significativa (p< 0,01). El 70% de los estudiantes no cumple con la recomendación de consumo de frutas; 72% con la de verduras y 77% con la de legumbres. En mujeres, un 6,3% del total de la muestra cumple con la recomendación de frutas y en hombres el valor alcanza al 8,4%; en verduras se observa que la recomendación alcanza al 29,5% en mujeres y 21,3% en hombres, y en legumbres, es 2,4% en mujeres y 5% en hombres. Se observa un bajo consumo de frutas, verduras y legumbres en universitarios muy lejos de las recomendaciones internaciones.

ABSTRACT International recommendations indicate that 400 g/ day or its equivalent to 5 servings of fruits, vegetables or legumes should be consumed daily. Our aim was to determine patterns of consumption of fruits, vegetables and legumes among Chilean university students. Materials and Methods: Cross-sectional study. University students (n= 1454) from the north, center and south of Chile were evaluated. A self-assessment survey was used to evaluate healthy eating habits (fruits, vegetables and legumes). Seventy-eight percent of participants were women. When analyzing the consumption frequency of fruits, vegetables and legumes according to different universities, only fruits and vegetables showed a statistically significant difference (p< 0.01). Seventy percent of students do not meet recommended amounts for fruit consumption; 72% for vegetables and 77% for legumes. Among women, 6.3% of the total sample met the recommendation for fruit, while, for men, the value was 8.4%; for vegetables, we observed that 29.5 and 21.3% of women and men, respectively, met the recommendation; for legumes, 2.4% of women and 5% of men met the recommendation. There was a low consumption of fruits, vegetables and legumes among university students, with levels far from the international recommendations.

Effect of healthy and unhealthy habits on obesity: a multicentric study.

OBJECTIVE: Our aim was to characterize and compare eating patterns of university students in Chile, by sex and body weight, body mass index, and nutritional status. METHODS: This was a cross-sectional study. University students (n = 1454) of Chile were evaluated. A self-assessment survey was used to evaluate healthy eating habits using a questionnaire with values between 1 (do not consume) and 5 (consume) for a total of 9 to 45 points (higher values represent better eating habits). Unhealthy habits were assessed with six questions, including consumption of sugary soft drinks, alcohol, fried foods, fast food, and snacks and adding salt to foods without tasting first. RESULTS: Obese students had a lower consumption of healthy foods (P <0.05) compared with normal weight participants. Underweight male participants had higher unhealthy food consumption (P <0.05) and obese women had the lowest score (P <0.05). Protective factors for being overweight/obese were included (odds ratio [OR] = 0.5; 95% confidence interval [CI] 0.3-0.8), consumption of ≥2 servings of vegetables (OR = 0.5; 95% CI 0.4-0.7). Risk factors included consumption (more than 1 cup a day) of sugary soft drinks (OR = 1.5; 95% CI 1.0-2.1) and male sex (OR = 1.8; 95% CI 1.3-2.4). CONCLUSION: The consumption of vegetables and belonging to an undergraduate program in health sciences at a university contributed to protection against for obesity. On the other hand, male sex and consumption of sugary drinks were found to be risk factors for obesity.

Caracterización del estado nutricional, hábitos alimentarios y estilos de vida de estudiantes universitarios chilenos: estudio multicéntrico / Lifestyles, body mass index and sleep patterns among university students

Background Health surveys in Chile show a worrisome high prevalence of unhealthy lifestyles among adults. Aim To characterize the nutritional status, food intake and sleep patterns in university students of both genders. Material and Methods Cross sectional study in seven Chilean universities. Students from six universities answered a feeding habits survey, the Pittsburgh Sleep Quality Index, Insomnia Severity Index and Epworth Sleepiness Scale. All were weighed and their height was measured. Results A total of 1,418 students aged 21 ± 3 years (22% males) were evaluated. Three percent were classified as underweight, 68% as normal weight, 24% as overweight and 4% as obese. Thirty three percent of males and 28% of females smoked. Twenty six percent consumed at least one glass of alcoholic beverages on the weekend, and only 18% of males and 5% of females were physically active. Men consumed unhealthy foods with a significantly higher frequency than females. Twenty seven percent had mild daytime somnolence, 24% had moderate daytime somnolence, 50% had subclinical insomnia, 19% moderate insomnia, and 1.4% had severe insomnia. Conclusions In this group of students a high frequency of unhealthy lifestyles and malnutrition caused by excess was observed. Also a high prevalence of insomnia, daytime somnolence, and inadequate sleep amounts were recorded.