Bibliographic citations
Torvisco, C., (2021). Autopercepción de las prácticas alimentarias a la hora del almuerzo en estudiantes de medicina de la Universidad Peruana de Ciencias Aplicadas [Tesis, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/657801
Torvisco, C., Autopercepción de las prácticas alimentarias a la hora del almuerzo en estudiantes de medicina de la Universidad Peruana de Ciencias Aplicadas [Tesis]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2021. http://hdl.handle.net/10757/657801
@misc{renati/397542,
title = "Autopercepción de las prácticas alimentarias a la hora del almuerzo en estudiantes de medicina de la Universidad Peruana de Ciencias Aplicadas",
author = "Torvisco Chavez, Cesar Tonny",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2021"
}
Objective: To explore the self-perception of eating practices at lunchtime in medical students of the Peruvian University of Applied Sciences. Methodology: It is a qualitative study with a phenomenological design. 25 complementary in-depth interviews were conducted with a photographic record of the lunch and a focus group with 5 medical students. The sample consisted of 30 students selected for convenience with whom the saturation point was reached. Results: The self-perception of the medical students interviewed about their eating at lunchtime was that it was neglected, unkempt and unhealthy. Academic hours influenced their eating practices, mainly for academic reasons. Most of them had lunch at the university and the most consumed foods were: potatoes, chicken and the most frequent preparation was frying. It is believed that the fifth part had snacks and chocolates for lunch. The most consumed beverages were fruit juices and plain water. However, the least consumed foods were whole fruits, vegetables and desserts. All these foods were consumed by personal preferences and tastes, according to the dishes available in the university cafeteria. Conclusion: Most of the medical students interviewed perceived that their diet at lunchtime was inadequate because it consisted of fast food (fried foods, snacks and chocolates), due to the fact that the demand for academic activities demanded as much time as possible.
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