[Guides for food and nutrition. A didactic proposal]

Area of Science:

• Public Health
• Nutrition Education
• Health Promotion

Background:

• Changing nutritional habits negatively impact population health.
• There is a need for improved eating attitudes and hygienic practices.
• Existing nutritional education materials lack systematization and comprehensive content.

Purpose of the Study:

• To develop and evaluate educational guides for health workers and the Mexican population.
• To improve eating habits and nutrition through culturally adapted educational methods.
• To address the identified gaps in systematized nutritional education.

Main Methods:

• Development of eleven didactic modules on nutrition across the life cycle and food hygiene.
• Creation of a practical, easy-to-use manual for health workers.
• Incorporation of participatory educational methodologies and culturally relevant content.

Main Results:

• The educational guides achieved an 89% effectiveness learning index.
• The material was successfully implemented in diet and nutrition programs and public courses in Mexico.
• The guides demonstrated efficacy in enhancing knowledge of nutrition and food hygiene.

Conclusions:

• The developed guides are effective tools for nutritional education.
• The participatory and culturally adapted approach enhances learning outcomes.
• Further long-term studies are recommended to assess the real-world impact.