Conocimiento y prácticas de alimentación sostenible y su asociación con la composición corporal en estudiantes universitarios.

Abstract

Sustainable eating constitutes an emerging paradigm that integrates nutritional adequacy, environmental impact, and socioeconomic viability. Its principles may be understood without necessarily becoming part of everyday decisions; moreover, body composition is influenced by factors beyond diet. This study aimed to determine the association of knowledge and practices related to sustainable eating with body composition among university students. The participants were 100 students enrolled in the Nutrition and Dietetics program at Universidad Católica de Santiago de Guayaquil. The study followed an observational, analytical, correlational, quantitative, and cross-sectional design. Knowledge and practices were measured using the Knowledge and Practices Questionnaire on Sustainable Eating. Body fat percentage and skeletal muscle mass were estimated through bioelectrical impedance analysis using an InBody 230 device. Knowledge was mainly classified at the medium 48.0% and high 38.0% levels, whereas the medium level predominated for practices 61.0%. A high body fat percentage was found in 83.0% of the participants, and 33.0% had low skeletal muscle mass. No statistically significant associations were found between knowledge and practices or between their scores and the body composition indicators evaluated (p > 0.05). Although knowledge showed a more favorable distribution than practices, the proposed associations could not be confirmed. Individual, social, economic, and environmental factors not included in the study may play a role in these relationships.