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Permanent URI for this collectionhttps://hdl.handle.net/11285/345352
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- Mind Maps for Clinical Case Presentation: The Case of Nutrition Faculty and Students(IEEE, 2023-04-21) Díaz Méndez, Rosa Elvia; Ramírez Vega, Dixia Patricia; Gallardo Córdova, Katherina Edith; Tecnologico de MonterreyThe present study explores the integration of mind mapping into solving and presenting clinical nutrition cases. Seventeen undergraduate nutrition students and 9 professors participated in the study. Within a mixed-method framework, we used a Pearson coefficient correlation to determine if there is any association between mind map scores and academic performance. Furthermore, participants' perceptions were thematically analyzed to determine how mind mapping influenced students' thinking processes and communication skills. According to faculty and students, mind mapping helped students to better organize, comprehend, and analyze information related to their cases, develop nutritional interventions, and communicate effectively with their audiences. Other benefits and suggestions for implementing these kinds of activities are discussed.
- Tailor-Made Nutrition Education for University Students through Data Science(IEEE, 2023-04-21) Gallardo, Katherina; Aguilar González, Jesús; G. Ceballos, Hector; Díaz Méndez, Rosa Elvia; Mejía Almada, Paola Gabriela; Instituto Tecnológico y de Estudios Superiores de MonterreyThis 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.