dc.contributorInstituto Tecnológico y de Estudios Superiores de Monterrey
dc.creatorGallardo, Katherina
dc.creatorAguilar González, Jesús
dc.creatorG. Ceballos, Hector
dc.creatorDíaz Méndez, Rosa Elvia
dc.creatorMejía Almada, Paola Gabriela
dc.date.accessioned2023-06-21T05:42:50Z
dc.date.accessioned2023-07-19T20:11:04Z
dc.date.available2023-06-21T05:42:50Z
dc.date.available2023-07-19T20:11:04Z
dc.date.created2023-06-21T05:42:50Z
dc.date.issued2023-04-21
dc.identifierK. Gallardo, R. E. Díaz-Méndez, J. A. González, P. G. Mejía-Almada and H. G. Ceballos, "Tailor-Made Nutrition Education for University Students through Data Science," 2023 Future of Educational Innovation-Workshop Series Data in Action, Monterrey, Mexico, 2023, pp. 1-7, doi: 10.1109/IEEECONF56852.2023.10104772. Recuperado de: https://hdl.handle.net/11285/650920
dc.identifier9781665494168
dc.identifierhttps://doi.org/10.1109/IEEECONF56852.2023.10104772
dc.identifierhttps://hdl.handle.net/11285/650920
dc.identifier2023 Future of Educational Innovation-Workshop Series Data in Action
dc.identifierhttps://orcid.org/0000-0002-9964-7415
dc.identifierhttps://orcid.org/0000-0001-8343-9518
dc.identifierhttps://orcid.org/0000-0002-2460-3442
dc.identifierhttps://orcid.org/0000-0002-0935-2139
dc.identifier1
dc.identifier7
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7716499
dc.description.abstractThis paper presents a study of daily food intake records with the help of educational technology. The aim was to analyze higher education students' patterns of eating. The study took place in a private university in northern Mexico. Two phases were defined for this study. The first was to analyze a daily record of food consumption by 1,068 students. The second corresponded to a virtual reality supermarket where 3,189 students' activities were registered from 2020 to 2022. Their food purchase decisions were studied based on each product's nutritional information. Statistically significant differences were found in their eating habits in the variables of age, gender, and physical activity. The intake of sodium, sugar, saturated fats, and other fats consumption was also analyzed. This information is considered helpful for designing auxiliary educational material to promote well-being and food habit strategies for undergraduate students.
dc.languageeng
dc.publisherIEEE
dc.relationpublishedVersion
dc.relationhttps://ieeexplore.ieee.org/abstract/document/10104772
dc.rightshttp://creativecommons.org/licenses/by/4.0
dc.rightsrestrictedAccess
dc.subjectHUMANIDADES Y CIENCIAS DE LA CONDUCTA::PEDAGOGÍA::ORGANIZACIÓN Y PLANIFICACIÓN DE LA EDUCACIÓN::ANÁLISIS, REALIZACIÓN DE MODELOS Y PLANIFICACIÓN ESTADÍSTICA
dc.subjectMEDICINA Y CIENCIAS DE LA SALUD::CIENCIAS MÉDICAS::CIENCIAS DE LA NUTRICIÓN::VALOR NUTRITIVO
dc.titleTailor-Made Nutrition Education for University Students through Data Science
dc.typeCapítulo de libro/Book Part


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