Satisfacción de estudiantes universitarios frente a un servicio de alimentación institucional y sus factores asociados

espanolLos servicios de alimentacion dentro de las universidades son un escenario ideal para fomentar habitos de vida saludable. Objetivo: Determinar el nivel de satisfaccion de estudiantes universitarios beneficiarios de un programa de alimentacion institucional y sus factores asociados. Metodos: Corte transversal analitico en estudiantes de pregrado, beneficiarios de un servicio de alimentacion institucional (n=1,002). Se invito a participar a todos los estudiantes beneficiarios del servicio (n=2500) a traves de una campana de sensibilizacion coordinada por el departamento de Bienestar Universitario Estudiantil. Variable dependiente: satisfaccion percibida (opciones de respuesta para cada caracteristica: entre 1.0 (malo) y 4.0 (excelente)). Las caracteristicas analizadas fueron clasificadas en elementos tangibles, fiabilidad, seguridad y capacidad de respuesta. Se realizaron analisis bivariados y multivariantes entre las caracteristicas de interes del estudio y el puntaje total de satisfaccion usando modelos de regresion binomial. Todos los analisis fueron realizados en el programa Stata version 12.0. Resultados: Se encontro un 20,5% de sobrepeso y un 3,5% de obesidad, mayor en hombres que en mujeres (p=0.033). Los aspectos de satisfaccion que obtuvieron menores puntajes fueron: variedad del menu, tamano de las porciones, calidad sensorial y temperatura de los alimentos servidos. Al ajustar por sexo, edad y nivel socio economico, los estudiantes que manifestaron ser cabeza de familia tienen mayor probabilidad de presentar puntajes de satisfaccion iguales o superiores a 3.0, mientras que los estudiantes que realizan 150 minutos de actividad fisica o menos, por semana, tienen menor probabilidad de presentar estos puntajes. Conclusion: Los estudiantes que realizan actividad fisica regular y son cabeza de familia tienen mayor percepcion de satisfaccion sobre el servicio de alimentos. Conocer esta asociacion es util para la gestion, planificacion e implementacion de programas. EnglishThe food services within universities are an ideal scenario to encourage healthy lifestyle habits. Objective: To determine the level of satisfaction of university students who are beneficiaries of an institutional feeding program and its associated factors. Methods: Analytical cross-section in undergraduate students, beneficiaries of an institutional food service (n = 1,002). All students benefiting from the service (n = 2500) were invited to participate through a sensitization campaign coordinated by the Student University Welfare Department. Dependent variable: perceived satisfaction (response options for each characteristic: between 1.0 (bad) and 4.0 (excellent)). The analyzed characteristics were classified into tangible elements, reliability, security and responsiveness. Bivariate and multivariate analyzes were performed between the characteristics of interest of the study and the total satisfaction score using binomial regression models. All analyzes were performed in the Stata program version 12.0. Results: We found a 20.5% overweight and a 3.5% obesity, higher in men than in women (p = 0.033). The aspects of satisfaction that obtained lower scores were; variety of the menu, size of the portions, sensory quality and temperature of the food served. When adjusting by sex, age and socioeconomic level, students who stated that they are head of the family are more likely to present satisfaction scores equal to or higher than 3.0, while students who perform 150 minutes of physical activity or less, per week, are less likely to present these scores. Conclusion: students who perform regular physical activity and are head of the family have a greater perception of satisfaction with the food service. Knowing this association is useful for the management, planning and implementation of programs.