000096174 001__ 96174 000096174 005__ 20210902121900.0 000096174 0247_ $$2doi$$a10.3390/nu12113475 000096174 0248_ $$2sideral$$a120763 000096174 037__ $$aART-2020-120763 000096174 041__ $$aeng 000096174 100__ $$aMarín Marín, J.A. 000096174 245__ $$aEffectiveness of the Diet Habits and Active Life in Vocational Training for Higher Technician in Dietetics: Contrast between the Traditional Method and the Digital Resources 000096174 260__ $$c2020 000096174 5060_ $$aAccess copy available to the general public$$fUnrestricted 000096174 5203_ $$aVocational training of students in diet habits and active lifestyle habits has recently become an important issue, given the health problems caused as a result of a poor diet. The objective of this study is to analyze the effectiveness of different training actions (traditional method and digital resources) carried out in a program of dietary habits and active lifestyle at the vocational training stage. A quasi-experimental design of the pre-post type was developed. A sample of 177 participants was chosen. The instrument to collect the data was the validated ECHAES questionnaire. The results show that all study groups demonstrated similar averages across all dimensions, except in the digital resource post-test design, where the averages were higher than the rest. There was a significant relationship between the traditional teaching method and the post-test digital resources design in all dimensions. There was also a significant relationship between the pre-test and post-test of the traditional teaching method and the digital resource group in the dimensions. It can be concluded that both the traditional and the innovative method lead to learning in the vocational training student, although the values achieved by the group where the innovative method was adopted were much higher than in the traditional group 000096174 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000096174 590__ $$a5.717$$b2020 000096174 591__ $$aNUTRITION & DIETETICS$$b17 / 88 = 0.193$$c2020$$dQ1$$eT1 000096174 592__ $$a1.417$$b2020 000096174 593__ $$aNutrition and Dietetics$$c2020$$dQ1 000096174 593__ $$aFood Science$$c2020$$dQ1 000096174 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000096174 700__ $$0(orcid)0000-0003-2033-9792$$aSoler Costa, R.$$uUniversidad de Zaragoza 000096174 700__ $$aMoreno Guerrero, A.J. y López Belmonte, J. 000096174 7102_ $$14001$$2215$$aUniversidad de Zaragoza$$bDpto. Ciencias de la Educación$$cÁrea Didáctica y Organiz. Esc. 000096174 773__ $$g12, 3475 (2020), 13$$pNUTRIENTS$$tNutrients$$x2072-6643 000096174 8564_ $$s695865$$uhttps://zaguan.unizar.es/record/96174/files/texto_completo.pdf$$yVersión publicada 000096174 8564_ $$s495005$$uhttps://zaguan.unizar.es/record/96174/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000096174 909CO $$ooai:zaguan.unizar.es:96174$$particulos$$pdriver 000096174 951__ $$a2021-09-02-10:35:17 000096174 980__ $$aARTICLE